Ray-J
Last inspected: Aug 10, 2010
100
Score
Going back to 2010, Ray-J has three inspections in the public record. The newest entry in the record is dated Aug 10, 2010. A low risk rating suggests inspectors haven't found much to be concerned about lately. Ray-J's record stops at Aug 10, 2010, more than two years back, so current conditions may differ.
The picture has improved over the last few visits: recent inspections have averaged around zero violations, down from roughly seven violations earlier in the record.
Looking across the full record, “facilities to maintain proper temperature” is the recurring theme, flagged two times.
Compared to the broader Chicago restaurant scene, where the average is 81, this is a stronger showing. Overall, the inspection record reads well.
3
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Aug 10, 2010
Reinspection
No violations found.
100
Aug 4, 2010
Reinspection
3 minor violations.
View 3 violations
Facilities to maintain proper temperature
Inspector notes: All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. MUST STILL HAVE WIC REPAIRED MAINTAINING 40F OR BELOW.
2
Lighting: required minimum foot-candles of light provided, fixtures shielded
Inspector notes: All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces. MUST STILL INSTALL LIGHT SHIELD OVER STEAM TABLE.
36
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. OWNER MUST STILL PROVIDE PROOF FROM BUILDING DEPT OF PROPER VENTILATION OF STACK OF BBQ PIT.
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86
Jul 7, 2010
License
11 minor violations.
View 11 violations
Facilities to maintain proper temperature
Inspector notes: All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities OBSERVED INADEQUATE REFRIGERATION OF WIC NOT OPERATING. MUST HAVE COOLER SERVICE MAINTAING 40F OR BELOW.
2
No evidence of rodent or insect outer openings protected/rodent proofed, a written log shall be maintained available to the inspectors
Inspector notes: 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. OBSERVED EVIDENCE OF RODENT DROPPINGS ON PREMISES/MICE, IN HOT WATER ROOM ,OFFICE BEHIND CLUTTER. ALSO NO PEST CONTROL LOG BOOK/ PEST SERVICE. MUST COMTACT PEST CONTROL.
18
Outside garbage waste grease and storage area; clean, rodent proof, all containers covered
Inspector notes: The area outside of the establishment used for the storage of garbage shall be clean at all times and shall not constitute a nuisance. OBSERVED OUTSIDE GARBAGE,GREESE AREA NOT MAINTAINED. OBSERVED EXCESSIVE WEEDS THRU-OUT AREA,MUST REMOVE/MAINTAIN.
19
* certified food manager on site when potentially hazardous foods are prepared and served
Inspector notes: A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. NO CITY FOOD SANITATION CERTIFICATE PROVIDED,MUST PROVIDE.
21
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. MUST PROVIDE PROPER SHELVING OR PALLETS FOR STORAGE OF FOOD EQUIPMENT,ETC.
32
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. MUST CLEAN/SANITIZE ALL FOOD EQUIPMENT AND FOOD CONTACT SURFACES.
33
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. OBSERVED FLOOR NOT MAINTAINED IN EMPLOYEES WASH ROOM MUST REPAIR AND CLEAN/SANITIZE ALL FLOORS THRU-OUT PREMISES.
34
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: The walls and ceilings shall be in good repair and easily cleaned. OBSERVED OPENINGS,CRACKS/CREVIES ALONG SEVERAL WALL AREAS, MUST SEAL TO PREVENT ANY HIDING AREAS FOR PEST. ALSO MUST SECURE PLASTIC IN CEILING BY WASH ROOM,AND REPLACE SOILED CEILING TILES.
35
Lighting: required minimum foot-candles of light provided, fixtures shielded
Inspector notes: All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces.MUST PROVIDE LIGHT SHIELDS FOR LIGHTS IN PREP AREA,(OVER STEAMTABLES).
36
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health. MUST REPAIR LEAKY CONNECTION OF PIPE AT GREASE TRAP. ALSO MUST INSTALL CONNECTION INSIDE STACK OF BBQ PIT OR PROVIDE PROOF FROM CITY OF CHGO BUILDING DEPT FOR PROOF OF PROPER VENTILATION OF BBQ PIT,PER SUPV OF AREA.
38
Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored
Inspector notes: All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors.OBSERVED UNCLEAN,UNUSED EQUIPMENT ON PREMISES REAR AND ARTICLES ON BBQ NOT USING INCLUDING IN OFFICE/CLUTTER,MUST REMOVE OFF PREMISESAND ORGANIZE REMAINING STORAGE OFF FLOORS ON PALLETS. ALSO ANY PTS/FOOD EQUIPMENT CANNOT FIT INSIDE 3-COMP SINK TO BE WASH/RINSE/SANITIZE MUST REMOVED FROM PREMISES.
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Frequently Asked Questions
When was Ray-J last inspected?
The most recent health inspection at Ray-J on file is from Aug 10, 2010. The public record contains three inspections in total.
What is the most common violation at Ray-J?
Across the inspection record, “facilities to maintain proper temperature” has been cited two times, more than any other issue at Ray-J.
Has Ray-J's inspection record improved over time?
Yes. Recent inspections at Ray-J have averaged around zero violations per visit, down from roughly seven earlier in the record.
What does a low risk rating mean?
A low risk rating at Ray-J means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
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