✓!

The Perfect Jerk

March 21, 2023 · Pass w/ Conditions

😬mid

official resultPass w/ Conditions
resultPass w/ Conditions
inspection typeComplaint
failed findings9
critical findings3

← Back to the current restaurant page

Failed findings

handwashing sink blocked or barecritical

Official wording: Adequate Handwashing Sinks Properly Supplied And Accessible
Inspector note: NO SOAP AT HAND WASHING SINK AT FRONT SERVING LINE. MUST PROVIDE SOAP AT HAND WASHING SINK AT ALL TIMES TO PROPERLY WASH HANDS. PRIORITY FOUNDATION VIOLATION. 7-38-030(C). CITATION ISSUED. EMPLOYEE PROVIDED SOAP AT HAND SINK. • NO PAPER TOWELS AT HAND WASHING SINK AT FRONT SERVING LINE AND IN MAIN PREP AREA. MUST PROVIDE PAPER TOWELS AT HAND SINK AT ALL TIMES TO PROPERLY DRY HANDS. PRIORITY FOUNDATION VIOLATION. 7-38-030(C). SEE ABOVE FOR CITATION. EMPLOYEE PROVIDED PAPER TOWELS AT END OF INSPECTION.
code 10Priority
certified manager paperwork missingcritical

Official wording: City Of Chicago Food Service Sanitation Certificate
Inspector note: NO PERSON ON SITE WITH AN ORIGINAL CITY OF CHICAGO FOOD SANITATION CERTIFICATE POSTED. INSTRUCTED TO HAVE A PERSON ON SITE WITH AN ORIGINAL CITY OF CHICAGO FOOD SANITATION CERTIFICATE POSTED AT ALL TIMES. PRIORITY FOUNDATION VIOLATION. 7-38-012. CITATION ISSUED.
code 2Priority
sick-employee policy not followedcritical

Official wording: Management, Food Employee And Conditional Employee; Knowledge, Responsibilities And Reporting
Inspector note: NO EMPLOYEE HEALTH POLICY ON SITE. MUST PROVIDE VERIFICATION FOR EACH EMPLOYEE ON SITE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION. 7-38-010. CITATION ISSUED.
code 3Priority
hot/cold holding temps off

Official wording: Proper Hot Holding Temperatures
Inspector note: OBSERVED COOKED CHICKEN AT IMPROPER HOT HOLDING TEMPERATURE AT 130.8F IN HOT HOLDING UNIT. OBSERVED COOKED CABBAGE SITTING OUT ON COUNTER AT 96.8F. TCS FOODS MUST BE HELD AT 135.0F OR ABOVE INSIDE OF A HOT HOLDING UNIT. FOOD DISCARDED VOLUNTARILY. FOOD WEIGHING APPROXIMATELY 60 LBS AT A COST OF $300.00. PRIORITY VIOLATION. 7-38-005. CITATION ISSUED.
code 21
cold food not cold enough

Official wording: Proper Cold Holding Temperatures
Inspector note: OBSERVED RAW SHRIMP AT IMPROPER COLD HOLDING TEMPERATURE AT 46.9F IN PREP COOLER. MILK FOUND AT IMPROPER COLD HOLDING TEMPERATURE AT 48.5F. TCS FOODS MUST BE HELD AT 41.0F OR BELOW INSIDE OF A COLD HOLDING UNIT. FOOD DISCARDED VOLUNTARILY. FOOD WEIGHING APPROXIMATELY 10 LBS AT A COST OF $20.00. PRIORITY VIOLATION. 7-38-005. SEE ABOVE FOR CITATION.
code 22
surfaces / setup not up to code

Official wording: Food & Non-Food Contact Surfaces Cleanable, Properly Designed, Constructed & Used
Inspector note: OBSERVED FLAT CARD BOARD USED AS FLOOR MATS IN KITCHEN PREP AREA. MUST REMOVE. • OBSERVED DARK STAINS ON CUTTING BOARDS IN PREP AREA. MUST DETAIL CLEAN AND MAINTAIN.
code 47
Adequate Ventilation & Lighting; Designated Areas Used

Inspector note: OBSERVED HEAVY DUST BUILD UP ON FILTERS ABOVE BARBEQUE PITS IN PREP AREA. MUST CLEAN AND MAINTAIN.
code 56
All Food Employees Have Food Handler Training

Inspector note: OBSERVED NO FOOD HANDLER TRAINING CERTIFICATES ON SITE. MUST PROVIDE FOR CURRENT EMPLOYEES WHO HANDLE FOOD, EQUIPMENT AND UTENSILS.
code 57
allergen training missing

Official wording: Allergen Training As Required
Inspector note: OBSERVED NO ALLERGEN TRAINING CERTIFICATE ON SITE. MUST PROVIDE FOR ALL CERTIFIED FOOD MANAGERS.
code 58

What changed since the previous inspection?

Compared with Pass on December 29, 2022: 9 findings appeared for the first time. 3 previous findings did not recur.

Browse this restaurant's inspections

More restaurants in Montclare

See every restaurant in Montclare →

About this record

This record comes from Chicago Department of Public Health. Cooked keeps the official result and wording separate from its plain-English explanation so you can verify what the inspector actually published.

Source: Chicago Data Portal.