ISLAND FISH & CHICKEN Fails Health Inspection - Chicago Restaurant

WATER SOURCE: SAFE, HOT & COLD UNDER CITY PRESSURE - Comments: NO HOT RUNNING WATER UNDER CITY PRESSURE ON SITE. MUST PROVIDE SAME AT ALL TIMES. CITATION ISSUED 7-38-030 CRITICAL. MGR PROVIDED HOT RUNNING WATER UNDER CITY PRESSURE BY END OF INSPECTION.

Contaminated water spreads waterborne diseases. Insufficient hot water prevents proper sanitization.

Potable water supply must be adequate, protected, and properly heated.

Water from approved public system; Sufficient pressure for all operations; Hot water minimum 120°F at fixtures, 180°F for high-temp dishwashers; Backflow prevention installed; No cross-connections.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: MICE DROPPINGS (OVER 50) NOTED IN STORAGE ROOM ALONG WALLBASE AND UNDER COOLER. INSTD TO ELIMINATE DROPPINGS, CLEAN AND SANITIZE ALL AFFECTED AREAS. CITATION ISSUED 7-38-020. RECOMMEND TO CONTACT PEST CONTROL FOR SERVICE.

Unprotected openings allow pest entry, leading to contamination of food and surfaces.

Building openings must be protected against pest entry.

Doors tight-fitting and self-closing; Windows screened; Openings sealed; Pest control log maintained; Regular monitoring; Professional service when needed.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: NO VALID CITY OF CHICAGO CERTIFIED MGR CERTIFICATE POSTED OR PROVIDED. INSTD TO PROVIDE SAME AT ALL TIMES WHILE HANDLING POTENTIALLY HAZARDOUS FOODS (SHRIMP, FISH, ETC). CITATION ISSUED 7-38-012 SERIOUS.

Temperatures above 41°F allow rapid bacterial multiplication, doubling every 20 minutes.

Cold foods must be held at 41°F or below.

Maintain 41°F or below; Check temperatures regularly; Properly functioning refrigeration; Thermometers in all units; Keep doors closed.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: INTERIOR BOTTOM OF FRYERS, INTERIOR OF HOOD AND FILTERS NOT CLEAN, EXCESSIVE GREASE. CLEAN SAME.

Dirty equipment harbors bacteria and attracts pests.

All equipment and utensils must be clean and properly maintained.

Equipment clean to sight and touch; Free of food debris and grease; Maintained in good repair; Stored properly when clean.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: FLOOR THRU-OUT UNDER COOKING EQUIPMENT NOT CLEAN, EXCESSIVE GREASE/DEBRIS. CLEAN AND MAINTAIN SAME.

Damaged floors harbor bacteria and create safety hazards.

Floors must be smooth, cleanable, and maintained.

Smooth, non-porous in food areas; Properly sloped to drains; Coving at wall junctures; Kept clean; Good repair.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: LIGHTSHIELDS, VENTS AND SURROUNDING CEILING TILES THRU-OUT NOT CLEAN, DUST/DEBRIS ACCUMULATION CLEAN SAME. ALL DOORS THRU-OUT NEEDED DETAIL CLEANING. CLEAN AND PAINT IF NEEDED.

Damaged surfaces cannot be properly cleaned and may harbor pests.

Walls and ceilings must be smooth, cleanable, and in good repair.

Smooth, washable surfaces in food areas; Light colored; No holes or cracks; Clean and maintained.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: LIGHTSHIELDS, VENTS AND SURROUNDING CEILING TILES THRU-OUT NOT CLEAN, DUST/DEBRIS ACCUMULATION CLEAN SAME. ALL DOORS THRU-OUT NEEDED DETAIL CLEANING. CLEAN AND PAINT IF NEEDED.

Damaged surfaces cannot be properly cleaned and may harbor pests.

Walls and ceilings must be smooth, cleanable, and in good repair.

Smooth, washable surfaces in food areas; Light colored; No holes or cracks; Clean and maintained.