Carribean Jerk Palace

No violations were recorded at this inspection.

1. Apr 12, 2024 Conditional

   Short Form Complaint · Pass w/ Conditions

   1 critical6 general1 paperwork Show violations

   • CriticalManagement & training

     No one in charge was present who knew the food-safety rules.

     Inspector’s note: Observed no person-in-charge with city of chicago certified manager certificate on-site at time of inspection. Instructed to ensure person-in-charge with city of chicago certified manager certificate on-site at all times and maintain. Priority foundation violation.

     Official wording (code 1)

     Person in charge present, demonstrates knowledge, and performs duties

   • GeneralFood handling

     Food wasn’t protected from contamination during prep, storage, or display.

     Inspector’s note: Observed plastic tub used as scoop in bulk food storage container near walk-in cooler. Instructed to remove plastic tub and replace with utensil with a handle to prevent contamination of dry food and maintain.

     Official wording (code 39)

     Contamination prevented during food preparation, storage & display

   • GeneralFood handling

     In-use utensils weren’t stored properly.

     Inspector’s note: Observed utensils (knife, scraper) stored in-between 3-compartment sink and wall in the kitchen area. Instructed to remove utensils and store in-use utensils on a clean and sanitized surface and maintain.

     Official wording (code 43)

     In-use utensils: properly stored

   • GeneralFacility upkeep

     Equipment or surfaces were in poor repair or made of material that can’t be cleaned.

     Inspector’s note: Observed nonfood-contact surfaces of food thermometer in poor repair. Instructed to repair or replace food thermometer to ensure nonfood-contact surfaces are maintained smooth and easily-cleanable.

     Official wording (code 47)

     Food & non-food contact surfaces cleanable, properly designed, constructed & used

   • GeneralFacility upkeep

     Equipment or surfaces were in poor repair or made of material that can’t be cleaned.

     Inspector’s note: Observed can opener in rear kitchen area in poor repair with blade no longer easily removable for cleaning. Instructed to discard can opener blade and replace with model that is easily removable and maintain.

     Official wording (code 47)

     Food & non-food contact surfaces cleanable, properly designed, constructed & used

   • GeneralFacility upkeep

     Floors, walls, or ceilings were damaged or dirty.

     Inspector’s note: Observed several walls and doorways throughout all areas of the facility to be in poor repair and made of materials that are not smooth or easily-cleanable. Instructed to repair or replace wall and doorway surfaces with materials that are smooth and easily-cleanable and maintain clean.

     Official wording (code 55)

     Physical facilities installed, maintained & clean

   • GeneralFacility upkeep

     Ventilation or lighting was inadequate.

     Inspector’s note: Observed no mechanical ventilation system in both employee washrooms. Instructed to provide mechanical ventilation system of sufficient capacity for all areas exposed to obnoxious odors and maintain.

     Official wording (code 56)

     Adequate ventilation & lighting; designated areas used

   • PaperworkManagement & training

     No manager on duty held a City of Chicago food sanitation certificate.

     Inspector’s note: Observed no city of chicago certified manager or posted certificate on-site at time of inspection while tcs foods are being prepared (cooked chicken, cooked pork). Instructed to ensure at least one city of chicago certified manager is on-site at all times of operation. Priority foundation violation. 7-38-012 citation issued.

     Official wording (code 2)

     City of chicago food service sanitation certificate

2. Mar 27, 2024 Conditional

   License · Pass w/ Conditions

   3 critical6 general Show violations

   • CriticalFood temperature

     Hot food was held below a safe temperature.

     Inspector’s note: Observed cooked turkey in upright warmer in rear area found to be at 116.1f for hot holding. Instructed to maintain all tcs foods at 135.0f or above for hot holding. Person-in-charge discarded and denatured cooked turkey on-site. Priority violation. 7-38-005 citation issued.

     Official wording (code 21)

     Proper hot holding temperatures

   • CriticalFood temperature

     Cold food was held above a safe temperature.

     Inspector’s note: Observed the following tcs food items at insufficient temperatures for cold holding: cooked chicken at 50.2f in the walk-in cooler, cooked chicken at 54.6f outside of refrigeration in the rear prep area, cooked chicken at 74.4f outside of refrigeration in the kitchen area. Instructed to maintain all tcs foods at 41.0f or below for cold holding. Person-in-charge discarded and denatured all mentioned food items on-site. Priority violation. 7-38-005 citation combined with above violation (#21).

     Official wording (code 22)

     Proper cold holding temperatures

   • CriticalFacility upkeep

     Equipment or surfaces were in poor repair or made of material that can’t be cleaned.

     Inspector’s note: Observed food-contact surfaces of tumbler used to mix chicken and marinade to be constructed of unsafe material, rusting, and in general poor repair with evidence of peeling paint. Instructed to cease use of tumbler and replace with nsf-approved equipement that is constructed of smooth, safe, and easily-cleanable materials for preparing food. Tagged equipment for inspection on-site. Priority violation. 7-38-025 citation issued.

     Official wording (code 47)

     Food & non-food contact surfaces cleanable, properly designed, constructed & used

   • GeneralFood handling

     Food wasn’t protected from contamination during prep, storage, or display.

     Inspector’s note: Observed plastic tub used as scoop in bulk food storage container near walk-in cooler. Instructed to remove plastic tub and replace with utensil with a handle to prevent contamination of dry food and maintain.

     Official wording (code 39)

     Contamination prevented during food preparation, storage & display

   • GeneralFood handling

     In-use utensils weren’t stored properly.

     Inspector’s note: Observed utensils (knife, scraper) stored in-between 3-compartment sink and wall in the kitchen area. Instructed to remove utensils and store in-use utensils on a clean and sanitized surface and maintain.

     Official wording (code 43)

     In-use utensils: properly stored

   • GeneralFacility upkeep

     Equipment or surfaces were in poor repair or made of material that can’t be cleaned.

     Inspector’s note: Observed nonfood-contact surfaces of food thermometer in poor repair. Instructed to repair or replace food thermometer to ensure nonfood-contact surfaces are maintained smooth and easily-cleanable.

     Official wording (code 47)

     Food & non-food contact surfaces cleanable, properly designed, constructed & used

   • GeneralFacility upkeep

     Equipment or surfaces were in poor repair or made of material that can’t be cleaned.

     Inspector’s note: Observed can opener in rear kitchen area in poor repair with blade no longer easily removable for cleaning. Instructed to discard can opener blade and replace with model that is easily removable and maintain.

     Official wording (code 47)

     Food & non-food contact surfaces cleanable, properly designed, constructed & used

   • GeneralFacility upkeep

     Floors, walls, or ceilings were damaged or dirty.

     Inspector’s note: Observed several walls and doorways throughout all areas of the facility to be in poor repair and made of materials that are not smooth or easily-cleanable. Instructed to repair or replace wall and doorway surfaces with materials that are smooth and easily-cleanable and maintain clean.

     Official wording (code 55)

     Physical facilities installed, maintained & clean

   • GeneralFacility upkeep

     Ventilation or lighting was inadequate.

     Inspector’s note: Observed no mechanical ventilation system in both employee washrooms. Instructed to provide mechanical ventilation system of sufficient capacity for all areas exposed to obnoxious odors and maintain.

     Official wording (code 56)

     Adequate ventilation & lighting; designated areas used