CHICAGO, IL - CJP IL INC received citations for health code violations during an inspection on 04/07/2023.
Located at 10318 S HALSTED ST in the Roseland area, the establishment serves the local community. The Roseland neighborhood maintains numerous food service establishments that undergo regular health monitoring.
The inspection identified 4 distinct violations requiring correction. Health inspectors document such issues to ensure establishments take corrective action promptly.
The first violation concerned temperature control. Inspectors documented: City of Chicago Food Service Sanitation Certificate - Comments: Observed No City of Chicago Certified Food Manager with the Original City of Chicago Food Service Manager Certificate on Site, While the Time/temperature Control for Safety Foods (chicken) Has Been Prepared and Served. Instructed a City of Chicago Certified Food Manager Must Be on Site with the Original City of Chicago Food Service Manager Certificate Posted at All Times While Foods Are Being Prepared and Served. Priority Foundation Violation 7-38-012, Citation Issued. The FDA Food Code requires cold foods to be held at 41°F or below and hot foods at 135°F or above to prevent bacterial growth in the "danger zone." For more information, see FDA guidelines on temperature control. The CDC reports that temperature abuse is a factor in many foodborne illness outbreaks.
The second violation concerned pest management. Inspectors documented: Food in Good Condition, Safe, & Unadulterated - Comments: Observed Adulterated Food. The FDA Food Code requires establishments to eliminate conditions that attract and harbor pests, including proper waste management and facility maintenance. For more information, see FDA pest control standards. Flies can transfer pathogens from garbage and feces to food preparation areas.
The third violation concerned food storage practices. Inspectors documented: Three Dead Gnats Observed in the Brown Sugar Storage Container. Immediately Had Employee Discard of 25 Lbs of Products $20.00 Through Denaturing Process. Priority Violation 7-38-005, Citation Issued.. Improper storage can lead to cross-contamination between raw and ready-to-eat foods.
The fourth violation concerned food temperatures. Inspectors documented: Proper Cold Holding Temperatures - Comments: Observed Improper Cold Hold Temperatures of Cooked Tcs Foods Such As Curry Chicken (45.9f), Jerk Chicken (54.9f), Beef Roast (52.1f), Shredded Chicken. The FDA Food Code requires cold foods to be held at 41°F or below and hot foods at 135°F or above to prevent bacterial growth in the "danger zone." For more information, see FDA guidelines on temperature control. Time-temperature abuse allows harmful bacteria to multiply to levels that can cause illness.
Health code violations require prompt correction to maintain operating permits. The health department typically conducts re-inspections to verify that identified issues have been properly addressed.
This inspection data is provided by Chicago Department of Public Health. The establishment had violations identified during the 04/07/2023 inspection. Conditions may have changed since this inspection. For current compliance status, consult the Chicago Department of Public Health. For more information about restaurant inspection regulations in this area, visit the Chicago Food Service Sanitation Rules. Learn more about food safety at FDA.gov and CDC.gov.
This inspection was conducted on August 21, 2025.
Chicago Department of Public Health
The following violations were documented: PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES - Comments: NO ONE ON SITE WITH CITY OF CHICAGO SANITATION CERTFICATE.; CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE - Comments: OBSERVED NO CITY OF CHICAGO CERTIFIED FOOD MANAGER WITH THE ORIGINAL CITY OF CHICAGO FOOD SERVICE MANAGER CERTIFICATE ON SITE, WHILE THE TIME/TEMPERATURE CONTROL FOR SAFETY FOODS (CHICKEN) HAS BEEN PREPARED AND SERVED. INSTRUCTED A CITY OF CHICAGO CERTIFIED FOOD MANAGER MUST BE ON SITE WITH THE ORIGINAL CITY OF CHICAGO FOOD SERVICE MANAGER CERTIFICATE POSTED AT ALL TIMES WHILE FOODS ARE BEING PREPARED AND SERVED. PRIORITY FOUNDATION VIOLATION 7-38-012, CITATION ISSUED; PROPER HOT HOLDING TEMPERATURES - Comments: FOUND PAN OF COOKED CHICKEN IN HOT HOLD UNIT THAT WAS NOT ON AT IMPROPER TEMPERATURE OF 112-120 DEGRESS. PAN OF CHICKEN WAS DISCARDED AND DENATURED AT THIS TIME. TOTAL VALUE $300.00 10-15 POUNDS OF CHICKEN PRIORITY VIOLATION 7-38-005 CITATION ISSUED; FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: ALL CONTAINERS WITH BULK FOOD ITEMS IN NEED OF PROPER LABELING WITH COMMODITY NAME. CORRECT AND MAINTAIN.; CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: OBSERVED EMPLOYEE COOKING CHICKEN OUTSIDE WITH 1 LARGE OVERSIZED BBQ GRILL IN REAR ALLEY. COOKING/PREPARING/HANDLING OF ANY FOOD OUTSIDE IS PROHIBITED. INSTD TO REMOVE GRILLS FROM PREMISES AND MAINTAIN. DISCUSSED WITH OWNER COOKING/PREPARING/HANDLING OF ANY FOOD MUST BE FROM INSIDE PREMISES ONLY. CITATION ISSUED 7-38-005 PRIORITY FOUNDATION FOOD HANDLERS ARE PUSHING LARGE BBQ PIT INSIDE OF THE ESTABLISHMENT AT THIS TIME.; FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: LARGE CAN OPENERS IN NEED OF CLEANING TO REMOVE ALL BUILD UP. INSTRUCTED TO CLEAN AND MAINTAIN.; NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: COOKING EQUIPMENT IN NEED OF CLEANING TO REMOVE FOOD SPILLS. INSTRUCTED TO CLEAN AND MAINTAIN.; HOT & COLD WATER AVAILABLE; ADEQUATE PRESSURE - Comments: OBSERVED NO HOT WATER ON PREMISES. HOT WATER IS NOT OBSERVED AT THE FOLLOWING SINKS: PREP HANDSINK, WASHBOWL SINK, AND 3-COMPARTMENT SINK. WATER 66.2 DEGREES INFORMED PERSON IN CHARGE HOT WATER GENERATION AND DISTRIBUTION SYSTEMS SHALL BE SUFFICIENT TO MEET THE PEAK HOT WATER DEMANDS THROUGH THE RETAIL FOOD ESTABLISHMENT. MUST CORRECT AND MAINTAIN. PRIORITY VIOLATION #7-38-030(C) CITATION ISSUED; PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: LEAK AT FAUCET ON 3 COMPARTMENT SINK INSTRUCTED TO CORRECT AND MAINTAIN LEAK AT VENT IN WALK IN COOLER. INSTRUCTED TO CORRECT AND MAINTAIN.; ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: LIGHTS IN FOOD PREP AREA IN NEED OF PROPER SHEILDING. INSTRUCTED TO ADD AND MAINTAIN.; ALLERGEN TRAINING AS REQUIRED - Comments: NO ONE ON SITE WITH CITY OF CHICAGO SANITATION CERTIFICATE OR ALLERGEN CERTIFICATE. INSTRUCTED TO OBTAIN AND MAINTAIN.; CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE - Comments: OBSERVED NO CITY OF CHICAGO CERTIFIED FOOD MANAGER WITH THE ORIGINAL CITY OF CHICAGO FOOD SERVICE MANAGER CERTIFICATE ON SITE, WHILE THE TIME/TEMPERATURE CONTROL FOR SAFETY FOODS (CHICKEN) HAS BEEN PREPARED AND SERVED. INSTRUCTED A CITY OF CHICAGO CERTIFIED FOOD MANAGER MUST BE ON SITE WITH THE ORIGINAL CITY OF CHICAGO FOOD SERVICE MANAGER CERTIFICATE POSTED AT ALL TIMES WHILE FOODS ARE BEING PREPARED AND SERVED. PRIORITY FOUNDATION VIOLATION 7-38-012, CITATION ISSUED; FOOD IN GOOD CONDITION, SAFE, & UNADULTERATED - Comments: OBSERVED ADULTERATED FOOD; THREE DEAD GNATS OBSERVED IN THE BROWN SUGAR STORAGE CONTAINER. IMMEDIATELY HAD EMPLOYEE DISCARD OF 25 LBS OF PRODUCTS $20.00 THROUGH DENATURING PROCESS. PRIORITY VIOLATION 7-38-005, CITATION ISSUED.; PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED IMPROPER COLD HOLD TEMPERATURES OF COOKED TCS FOODS SUCH AS CURRY CHICKEN (45.9F), JERK CHICKEN (54.9F), BEEF ROAST (52.1F), SHREDDED CHICKEN FOR TACOS (47.7F). INSTRUCTED MANAGER MUST HAVE COLD HOLDING FOODS AT 41.0F OR BELOW.APPX. 200LBS $250.00 DISCARDED ON SITE. PRIORITY 7-38-005, CITATION ISSUED.; PROPER DATE MARKING AND DISPOSITION - Comments: OBSERVED COOKED, TEMPERATURE CONTROL FOR SAFETY FOODS (CHICKEN, TURKEY LEG, BEEF ROAST) NOT PROPERLY DATED, STORED LONGER THAN 24 HOURS IN COOLERS. INSTRUCTED TO PROVIDE PROPER DATE MARKING WITH DISPOSITION DATE FOR ALL READY TO EAT AND COOKED FOODS PREPARED ON SITE AND HELD OVER 24 HOURS IN COLD HOLDING UNITS. PRIORITY FOUNDATION VIOLATION 7-38-005, CITATION ISSUED.; INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: OBSERVED AN ELECTRICAL, INSECT CONTROL DEVICE INSTALLED ABOVE A FOOD PREP TABLE AT THE FRONT FOOD PREP AREA WHERE THE MICROWAVE UNITS WERE STORED. INSTRUCTED THE MANAGER TO RELOCATE SAID INSECT CONTROL DEVICE, SO THAT THE DEVICE IS NOT LOCATED OVER A FOOD PREPARATION AREA OR FOOD PREP TABLES.; INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: OBSERVED 2-3 DEAD ROACHES ON A GLUE TRAP UNDER THE SHELVING UNIT WITH THE DRY SPICES STORED AT THE REAR FOOD PREP AREA. INSTRUCTED TO REMOVE ALL DEAD ROACHES AND REPLACE WITH NEW TRAPS.; CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: OBSERVED A POT OF COOKED SWEET POTATOES, A STORAGE BIN WITH CUT CABBAGE, AND A STORAGE CONTAINER WITH RAW CHICKEN STORED ON THE FLOOR NEAR THE WALK-IN COOLER. INSTRUCTED TO ELEVATE ALL FOOD ITEMS ATLEAST SIX INCHES OFF THE FLOOR AND MAINTAIN.; FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED THE TEMPERATURE GAUAGE ON THE WALK-IN COOLER NOT WORKING. INSTRUCTED TO REPAIR SAID GAUAGE AND MAINTAIN, IN ORDER TO MONITOR THE TEMPERATURE OF THE EQUIPMENT AND MAINTAIN.; FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED 2-3 CUTTING BOARDS STORED ON THE DRYING RACK NEAR THE THREE-COMPARTMENT SINK WITH DISCOLORATION AND DEEP CUTS. INSTRUCTED TO RESURFACE SAID CUTTING BOARDS OR REPLACE THEM, SO THAT THE SURFACES ARE SMOOTH AND EASILY CLEANABLE AND MAINTAIN.; PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED A DAMAGED FLOOR TILE IN THE HALLWAY BY THE DISHWASHING AREA AND THE MOP SINK CLOSET. THERE WAS STANDING WATER INSIDE OF THE DAMAGED TILE. INSTRUCTED TO REPAIR SAID FLOOR TILE AND MAINTAIN.; PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED THE HOT WATER TANK CLOSET AT THE REAR FOOD PREP AREA WITH UNNECESSARY ITEMS AND CLUTTER. INSTRUCTED TO REMOVE ALL UNNECESSARY ITEMS AND ORGANIZE SAID CLOSET AND MAINTAIN.; ALLERGEN TRAINING AS REQUIRED - Comments: OBSERVED THE CERTIFIED FOOD MANAGER ON DUTY WITH AN EXPIRED ALLERGEN TRAINING CERTIFICATION. INSTRUCTED MANAGEMENT THAT ALL FOOD SERVICE MANAGERS ARE REQUIRED TO HAVE THE ALLERGEN TRAINING CERTIFICATION..
The CDC reports that temperature abuse is a factor in many foodborne illness outbreaks. Flies can transfer pathogens from garbage and feces to food preparation areas. Improper storage can lead to cross-contamination between raw and ready-to-eat foods. Time-temperature abuse allows harmful bacteria to multiply to levels that can cause illness.
This inspection data is sourced directly from Chicago Department of Public Health. For the most current information, please visit the official health department website.
Federal Guidelines: Our reporting follows standards established by the FDA Food Code, CDC Food Safety Guidelines, and USDA Food Safety Standards.
📖 Food Safety Codes: Reference the specific regulations that govern this establishment: Chicago Food Code, FDA Food Code 2022
⚠️ Important Note: Restaurant conditions can change rapidly. This inspection represents a snapshot in time and may not reflect current conditions. For the most up-to-date information, consider checking recent reviews or contacting the establishment directly.
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