What is Cjp IL Inc's health inspection score?

Cjp IL Inc has a SafeDine safety score of 80 out of 100 (Grade B). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Cjp IL Inc last inspected?

Cjp IL Inc was last inspected on November 14, 2024. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Cjp IL Inc have?

Cjp IL Inc has 38 total violations across 7 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Cjp IL Inc safe to eat at?

Cjp IL Inc has a good safety record with a score of 80/100. While there are some noted violations, overall compliance is solid.

Official Health Record

Cjp IL Inc

Name: Cjp IL Inc
Address: 10318 S HALSTED ST, Chicago, 60628
Rating: 80

10318 S HALSTED ST , Chicago

Data may be outdated — inspected 11/14/2024

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0Good

Chicago

Ranked #960 of 1000 in Chicago

Improving

7 inspections

Last: Nov 14, 2024

low confidence

Directions Order

Inspections

43%

Clean Rate

5.4

Avg Violations

17 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Cross-contamination

Raw and cooked foods not properly separated

Pest issuesHigh Priority

Evidence of pests found during inspection

Plumbing issues

Plumbing or waste disposal problems

Permit/documentationHigh Priority

Administrative or documentation issue

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-20

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-1 pts

Potential hazards • 5 pts each

Basic

-2 pts

Best practices • 2 pts each

Freshness Penalty

-12 pts

Score reduced due to stale inspection data

Inspection Timeline

+18 pts

100

Latest

100% weight

100

2nd

60% weight

3rd

30% weight

How scoring works: Every restaurant starts at 100 points. Points are deducted for violations found during inspections.

Recent inspections are weighted more heavily. High priority violations (direct health hazards) have the greatest impact.

Location

10318 S HALSTED ST , Chicago, IL 60628

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Violation Timeline

Sep 2022

2 inspections

3 high priority

3 intermediate

9 basic

Sep

Mar 2023

1 inspections

Apr 2023

1 inspections

2 high priority

4 intermediate

6 basic

Apr

Apr 2024

2 inspections

2 high priority

2 intermediate

7 basic

Nov 2024

1 inspections

Nov

Inspection History

7 records on file

1 Canvass2 Complaint Re-Inspection4 Complaint

Nov 24

Canvass InspectionLatestCleanOut of Business

No violations

100/100inspection score

Apr 24

Complaint Re-Inspection InspectionCleanPass

No violations

100/100inspection score

Apr 24

Complaint InspectionFail

2 High2 Med7 Basic

11 total2 risk factors

46/100inspection score

−44 pts

High Priority (2)

−20 pts

1PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIESRisk Factor−10
NO ONE ON SITE WITH CITY OF CHICAGO SANITATION CERTFICATE.
2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
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

Intermediate (2)

−10 pts

21PROPER HOT HOLDING TEMPERATURES−5
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
37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
ALL CONTAINERS WITH BULK FOOD ITEMS IN NEED OF PROPER LABELING WITH COMMODITY NAME. CORRECT AND MAINTAIN.

Basic (7)

−14 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
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.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
LARGE CAN OPENERS IN NEED OF CLEANING TO REMOVE ALL BUILD UP. INSTRUCTED TO CLEAN AND MAINTAIN.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
COOKING EQUIPMENT IN NEED OF CLEANING TO REMOVE FOOD SPILLS. INSTRUCTED TO CLEAN AND MAINTAIN.
50HOT & COLD WATER AVAILABLE; ADEQUATE PRESSURE−2
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
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
LEAK AT FAUCET ON 3 COMPARTMENT SINK INSTRUCTED TO CORRECT AND MAINTAIN LEAK AT VENT IN WALK IN COOLER. INSTRUCTED TO CORRECT AND MAINTAIN.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
LIGHTS IN FOOD PREP AREA IN NEED OF PROPER SHEILDING. INSTRUCTED TO ADD AND MAINTAIN.
58ALLERGEN TRAINING AS REQUIRED−2
NO ONE ON SITE WITH CITY OF CHICAGO SANITATION CERTIFICATE OR ALLERGEN CERTIFICATE. INSTRUCTED TO OBTAIN AND MAINTAIN.

Base deductions−44 pts

Risk factor bonus (2× +5)−10 pts

Apr 23

Complaint InspectionPass w/ Conditions

2 High4 Med6 Basic

12 total1 risk factor

43/100inspection score

−52 pts

High Priority (2)

−20 pts

2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
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
13FOOD IN GOOD CONDITION, SAFE, & UNADULTERATED−10
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.

Intermediate (4)

−20 pts

22PROPER COLD HOLDING TEMPERATURES−5
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.
23PROPER DATE MARKING AND DISPOSITION−5
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.
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
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.
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
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.

Basic (6)

−12 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
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.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
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.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
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.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
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.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
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.
58ALLERGEN TRAINING AS REQUIRED−2
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.

Base deductions−52 pts

Risk factor bonus (1× +5)−5 pts

Mar 23

Complaint InspectionCleanNo Entry

No violations

100/100inspection score

Sep 22

Complaint Re-Inspection InspectionPass

3 Basic

3 total

94/100inspection score

−6 pts

Basic (3)

−6 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED FOOD ITEMS STORED ON FLOOR IN WALK-IN COOLER AND STORAGE AREAS. INSTRUCTED MANAGER TO ELEVATE ALL ITEMS SIX INCHES OFF FLOOR.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED POP CRATES USED AS SHELVING UNITS IN PREP AND STORAGE AREAS. INSTRUCTED MANAGER TO REMOVE CRATES AND PROVIDE ADEQUATE SHELVING FOR EASY CLEANING AND PEST CONTROL.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED DAMAGED FLOOR TILES AND WALL SURFACES IN PREP AREA. INSTRUCTED MANAGER TO REPAIR AND MAINTAIN.

Base deductions−6 pts

Sep 22

Complaint InspectionFail

3 High3 Med6 Basic

12 total2 risk factors

33/100inspection score

−57 pts

High Priority (3)

−30 pts

1PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIESRisk Factor−10
OBSERVED NO PERSON IN CHARGE WITH VALID CHICAGO FOOD SANITATION CERTIFICATE. INSTRUCTED MANAGER TO DESIGNATE PERSON IN CHARGE DURING ALL HOURS OF OPERATION. PRIORITY FOUNDATION
2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
OBSERVED NO CHICAGO FOOD SANITATION MANAGER ON SITE OR VALID CERTIFICATE POSTED WHEN TCS FOOD(OXTAILS 157.1F) PREPARED AND SERVED. A CERTIFIED MANAGER MUST BE ON SITE AND VALID CERTIFICATE POSTED AT ALL TIMES TCS FOOD PREPARED AND SERVED. PRIORITY FOUNDATION 7-38-012 CITATION ISSUED.
33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
OBSERVED HOT HOLDING UNIT NOT MAINTAINING PROPER TEMPERATURE 85.8F INSTRUCTED MANAGER TO MAINTAIN HOT HOLDING AT 135F OR ABOVE. HOT HOLDING UNIT IS TAGGED HELD FOR INSPECTION AND MUST NOT BE USED UNTIL REINSPECTED BY CHICAGO DEPARTMENT OF HEALTH. PRIORITY 7-38-005 CITATION ISSUED

Intermediate (3)

−15 pts

21PROPER HOT HOLDING TEMPERATURES−5
OBSERVED THE FOLLOWING FOOD STORED AT IMPROPER TEMPERATURE IN HOT HOLDING UNIT: CHICKEN WINGS 96.1F, DRESSING 117.5F, GREAN BEANS 123.2F INSTRUCTED MANAGER TO DISCARD APPROXIMATELY $300 OF PRODUCT. ALL HOT FOOD MUST MAINTAIN 135F OR ABOVE DURING STORAGE, PREPARATION, DISPLAY AND SERVICE. PRIORITY 7-38-005 CITATION ISSUED
22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED THE COLD TCS FOOD STORED AT IMROPER TEMPERATURE IN WALK-IN COOLER: OXTAILS 50.3F, RAW FISH 50.4F, RAW SALMON 50.1F, COOKED BEANS 54.1F. INSTRUCTED MANAGER TO DISCARD. ALL COLD FOOD MUST MAINTAIN 41F OR BELOW DURING STORAGE, PREPARATION DISPLAY AND SERVICE. PRIORITY 7-38-005 SEE PREVIOUS VIOLATION FOR CITATION
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED OVER 20 MICE DROPPINGS SCATTERED ON WOODEN SHELVES IN SOUTH UTILITY ROOM, OVER 20 FLYING INSECTS IN PREP AND STORAGE AREAS. INSTRUCTED MANAGER TO CALL AN EXTERMINATOR FOR SERVICE, CLEAN AND SANITIZE ALL AREAS. PRIORITU FOUNDATION 7-38-020(A) CITATION ISSUED

Basic (6)

−12 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED FOOD ITEMS STORED ON FLOOR IN WALK-IN COOLER AND STORAGE AREAS. INSTRUCTED MANAGER TO ELEVATE ALL ITEMS SIX INCHES OFF FLOOR.
40PERSONAL CLEANLINESS−2
OBSERVED FOOD HANDLERS NOT WEARING HAIR RESTRAINTS. ALL FOOD HANDLERS MUST WEAR EFFECTIVE HAIR RESTRAINTS.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED POP CRATES USED AS SHELVING UNITS IN PREP AND STORAGE AREAS. INSTRUCTED MANAGER TO REMOVE CRATES AND PROVIDE ADEQUATE SHELVING FOR EASY CLEANING AND PEST CONTROL.
53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
OBSERVED WOMEN WASHROOM DOOR NOT SELF-CLOSING. INSTRUCTED MANAGER TO PROVIDE SELF-CLOSING DEVICE AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED UNUSED ARTICLES AND EQUIPMENT REAR STORAGE AND UTILITY AREAS. INSTRUCTED MANAGER TO REMOVE ALL UNNECESSARY ITEMS TO PREVENT PEST HARBORAGE.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED DAMAGED FLOOR TILES AND WALL SURFACES IN PREP AREA. INSTRUCTED MANAGER TO REPAIR AND MAINTAIN.

Base deductions−57 pts

Risk factor bonus (2× +5)−10 pts

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Data source: Chicago CDPH · Official government inspection records

Grading System

85 – 100

Excellent

70 – 84

Good

Below 70

Fair

About SafeDine Scores

Scores are calculated using official government inspection data. High Priority violations (direct health hazards) have the greatest impact, followed by Intermediate and Basic violations. Community reviews can adjust the score by up to 5 points when 3+ reviews are submitted.

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