FEB 14
2013
PASSED
3 violationsDETAILS
SANITARY INSPECTION RECORD — CITY OF CHICAGO
✕
TAQUERIA JAMAY.
YOUR CALL. 64/100
2500 W 51ST ST · BRIGHTON PARK, CHICAGO
Last inspected February 14, 2013 · passed
5 of 7 inspections passed, 2 failed. 2 critical violations across the record.
THE NUMBERS
INSPECTIONS
7
5 passed · 2 failed
VIOLATIONS
33
includes 2 critical
RECORDS COVER
2 YEARS
since May 2010
INSPECTION HISTORY
FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
MUST REMOVE RUST FROM GREASE TRAP IN BASEMENT
WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
MUST REMOVE CHIP PAINT ON WALL NEAR PREP TABLE IN REAR PREP AREA AND REMOVE CHIP PAINT ON SHELF WHERE MICROWAVE IS STORED AT FRONT PREP AREA ALSO SOME WOODEN SHELVES IN BASEMENT HAS CHIP PAINT MUST USE NON TOXIX PAINT TO REPAIR
REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
MUST PROVIDE A THERMOMETER INSIDE REACH-IN COOLER IN BASEMENT
FEB 72013FAILED7 violations1 CRITICALDETAILS
FEB 7
2013
FAILED
7 violations1 CRITICALDETAILS
NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
OBSERVED BETWEEN 60-70 MICE DROPPINGS IN BASEMENT IN THE FOLLOWING AREAS: BEHIND 3 CHEST COOLERS NEAR STAIRS, UNDERNEATH SHELVING RACKS, SOME ON SHELVING,AND BEHIND GREASE TRAP MUST CLEAN AND SANITIZE AFFECTED AREAS ALSO OBSERVED FRONT OUTER DOOR NOT TIGHT FITTING,OPENING NOTED AT BOTTOM OF DOOR, RECOMMENDED TO CONTACT PEST CINTROL OPERATOR FOR SERVICE CITATION ISSUED 7-38-020
PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
PREVIOUS MINOR VIOLATIONS FROM REPORT#1202250 DATE 04-26-2012 NOT CORRECTED (33)CLEAN THE COOKING EQUIPMENT AND FILTERS ABOVE HAS GREASE BUILDUP DEFROST AND CLEAN THE REACHIN FREEZERS LOCATED IN THE BASEMENT THEY ARE THICK WITH ICE BUILDUP(34)CLEAN THE FLOOR UNDER AND BEHIND THE COOKING EQUIPMENT THICK WITH GREASE BUILDUP CLEAN THE BASEMENT FLOOR AND THE 1ST FLOOR REAR AREA ALONG THE WALLS AND IN THE CORNERS HASDUST BUILDUP ON THEM PROVIDE A BASEBOARD(COVING)EAST WALL IN THE PREP AREA(35)CLEAN THE EAST AND SOUTH WALL PREP AREA HAS SPLASHED ON FOOD DEBRIS CLEAN THE WALL BEHIND THE COOKING EQUIPMENT HAS SPLASED ON GREASE BUILDUP INSTRUCTED TO CORRECT VIOLATIONS SERIOUS CITATION ISSUED 7-42-090
FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
VIOLATION CORRECTED
FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
MUST REMOVE RUST FROM GREASE TRAP IN BASEMENT
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
CLEAN EXTERIOR OF LIGHT SHIELD COVERS AT FRONT CUSTOMER DINNING AREA
WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
MUST REMOVE CHIP PAINT ON WALL NEAR PREP TABLE IN REAR PREP AREA AND REMOVE CHIP PAINT ON SHELF WHERE MICROWAVE IS STORED AT FRONT PREP AREA ALSO SOME WOODEN SHELVES IN BASEMENT HAS CHIP PAINT MUST USE NON TOXIX PAINT TO REPAIR
REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
MUST PROVIDE A THERMOMETER INSIDE REACH-IN COOLER IN BASEMENT
APR 262012PASSED4 violationsDETAILS
APR 26
2012
PASSED
4 violationsDETAILS
FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
FOUND THE SHELF AND LEGS UNDER THE PREP TABLE AND SHELF AND LEGS UNDER THE GRILL ARE RUSTY. INSTRUCTED TO REMOVE THE RUST AND PAINT THEM.
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
CLEAN THE COOKING EQUIPMENT AND FILTERS ABOVE HAS GREASE BUILDUP. DEFROST AND CLEAN THE REACHIN FREEZERS LOCATED IN THE BASEMENT THEY ARE THICK WITH ICE BUILDUP.
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
CLEAN THE FLOOR UNDER AND BEHIND THE COOKING EQUIPMENT THICK WITH GREASE BUILDUP. CLEAN THE BASEMENT FLOOR AND THE 1ST FLOOR REAR AREA ALONG THE WALLS AND IN THE CORNERS HAS DUST BUILDUP ON THEM. PROVIDE A BASEBOARD (COVING)EAST WALL IN THE PREP AREA.
WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
CLEAN THE EAST AND SOUTH WALL PREP AREA HAS SPLASHED ON FOOR DEBRIS. CLEAN THE WALL BEHIND THE COOKING EQUIPMENT HAS SPLASHED ON GREASE BUILDUP.
JUN 242011PASSED2 violationsDETAILS
JUN 24
2011
PASSED
2 violationsDETAILS
FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
WORN SURFACES IN STORAGE SHELVES IN BASEMENT. INSTD TO PAINT SAME WITH NON-TOXIC PAINT. ALUMINUM FOIL ON BOTTOM OF PREP TABLES. INSTD TO REMOVE SAME SO AS SURFACES TO BE SMOOTH AND EASILY CLEANABLE. UPRIGHT FREEZER WITH EXCESSIVE ICE BUILD-UP. REMOVE EXCESSIVE ICE.
VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
IMPROPER STOPPERS FOR 3-COMPARTMENT SINK. INSTD TO PROVIDE PROPER STOPPERS.
JAN 262011PASSED2 violationsDETAILS
JAN 26
2011
PASSED
2 violationsDETAILS
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
MEAT SLICER AND INTERIOR OF COOLERS NOT CLEAN. CLEAN SAME.
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
FLOOR UNDER FRYER NOT CLEAN. CLEAN SAME.
show all 7 inspections →
JUN 72010PASSED7 violationsDETAILS
JUN 7
2010
PASSED
7 violationsDETAILS
FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
Inspector Comments: All food not stored in the original container shall be stored in properly labeled containers.MUST LABEL AND DATE ALL COOKED FOODS,PROPERLY LABEL DESSERTS(NAME,ADDRESS,PHONE NUMBER,INGREDIENTS)
CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
Inspector Comments: Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use.MUST STORE PLASTIC WEAR & KNIVES PROPERLY.
FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
Inspector Comments: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.MUST REMOVE RUST FROM PREP TABLES IN PREP AREAS,IN GLASS POP COOLER.DEFROST GLASS CHEST FREEZER & UP RIGHT FREEZER.
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
Inspector Comments: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.GRILL TABLE,DEEP FRYERS,WHEEL BASES OF EQUIPMENT.
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
Inspector Comments: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.MUST REPLACE DAMAGED FLOOR TILES IN 1ST FL. REAR PREP AREA.
WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
Inspector Comments: The walls and ceilings shall be in good repair and easily cleaned.MUST REPAIR CEILING IN BASEMENT & WALL IN DINING AREA.MUST SCRAPE & PAINT PEELING PAINT ON WALL IN DINING AREA.
REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units.
MAY 282010FAILED8 violations1 CRITICALDETAILS
MAY 28
2010
FAILED
8 violations1 CRITICALDETAILS
NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines.FOUND EVIDENCE OF LIVE FRUIT FLIES APPX. 100 OR MORE ON WALLS & CEILINGS IN BASEMENT PREP AND FOOD STORAGE AREA.RECOMMENDED TO HAVE A PEST CONTROL OPERATOR TO SERVICE PREMISES ON OR AFTER 5/28/10.
FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
All food not stored in the original container shall be stored in properly labeled containers.MUST LABEL AND DATE ALL COOKED FOODS,PROPERLY LABEL DESSERTS(NAME,ADDRESS,PHONE NUMBER,INGREDIENTS)
CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use.MUST STORE PLASTIC WEAR & KNIVES PROPERLY.
FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.MUST REMOVE RUST FROM PREP TABLES IN PREP AREAS,IN GLASS POP COOLER.DEFROST GLASS CHEST FREEZER & UP RIGHT FREEZER.
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.GRILL TABLE,DEEP FRYERS,WHEEL BASES OF EQUIPMENT.
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.MUST REPLACE DAMAGED FLOOR TILES IN 1ST FL. REAR PREP AREA.
WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
The walls and ceilings shall be in good repair and easily cleaned.MUST REPAIR CEILING IN BASEMENT & WALL IN DINING AREA.MUST SCRAPE & PAINT PEELING PAINT ON WALL IN DINING AREA.
REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units.
Data sourced from Chicago Dept. of Public Health. We'd love to link you straight to this restaurant's record — turns out Chicago considers that a luxury. The full dataset is what's on offer →