Uncle Joe's Jerk Chicken

• official resultPass w/ Conditions
• resultPass w/ Conditions
• inspection typeComplaint
• failed findings7
• critical findings3

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Failed findings

• 🚰handwashing sink blocked or barecritical
  Official wording: Adequate Handwashing Sinks Properly Supplied And Accessible
  Inspector note: Observed exposed hand washing sink not easily accessible to front prep area where all cooking is done. Must provide exposed, dedicated hand washing sink in the front prep area, easily accessible to the cooking area. Must provide hot(100F)/cold water with adequate city pressure, soap/paper towels, and a hand washing sign. Priority foundation violation 7-38-030(c).
  code 10Priority
• 🤒sick-employee policy not followedcritical
  Official wording: Management, Food Employee And Conditional Employee; Knowledge, Responsibilities And Reporting
  Inspector note: Observed no employee health policy on site. Must provide written employee health policy. Priority foundation 7-38-010.
  code 3Priority
• 🤒staff working while sickcritical
  Official wording: Procedures For Responding To Vomiting And Diarrheal Events
  Inspector note: No vomit and diarrhea clean up policy on site. Must provide. Priority foundation 7-38-005.
  code 5Priority
• 🧊food not cooled down right
  Official wording: Proper Date Marking And Disposition
  Inspector note: Observed items in walk in cooler without proper labels. Must label all TCS foods with common name and discard date. Must maintain same.
  code 23
• ⚠️Approved Thawing Methods Used
  Inspector note: Observed oxtail being thawed in standing water in pot in 3 compartment sink. Instructed must thaw using an approved method such as under refrigeration that maintain temperature of 41F or less; completely submerged under running water 70F or below in temp and with sufficient water velocity to agitate and float off loose particles in an overflow; or in a microwave oven and immediately transferred to conventional cooking equipment without interruption. Operator removed oxtail and proceeded to cooking.
  code 35
• ⚠️Hot & Cold Water Available; Adequate Pressure
  Inspector note: Observed hot water capacity not sufficient. Hot water temperature upon arrival @ 79.9F @ 3 compartment sink, 80.4F @ hand sink, and 81.1F at washbowl sink in restroom. Instructed must provide hot water temperature of 100F at washbowls and hand sink, and 110F at 3 compartment sink at all times. Operator adjusted temperature of hot water heater during inspection. Priority foundation violation 7-38-030(c).
  code 50
• 🥜allergen training missing
  Official wording: Allergen Training As Required
  Inspector note: Observed no allergen training on site. Must provide proof of allergen training for all Chicago food sanitation managers.
  code 58

What changed since the previous inspection?

Compared with Pass on March 27, 2017: 6 findings appeared for the first time. 1 finding recurred.

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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.