J & J FISH Fails Health Inspection - Chicago Restaurant

PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES - Comments: PIC DOESN'T HAVE A FOOD MANAGERS CERTIFICATE.MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION-NO CITATION ISSUED)

Without knowledgeable supervision, critical food safety practices may be overlooked, significantly increasing risk of foodborne illness outbreaks affecting multiple customers.

The person in charge must be present during all hours of operation, hold valid certification, and demonstrate food safety knowledge.

Person in charge must: Be present during all operating hours; Hold valid City of Chicago Food Service Sanitation Certificate; Demonstrate knowledge of foodborne disease prevention, HACCP principles, and Code requirements; Ensure employee compliance with food safety practices.

CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE - Comments: OBSERVED NO CERTIFIED FOOD MANAGER ON DUTY WHILE TCS READY TO EAT FOODS ARE BEING PREPARED,HANDLED AND SERVED SUCH AS (FRIED CHICKEN,COLE SLAW,FISH.ETC).CERTIFIED FOOD MANAGER ARRIVED ON SITE AT 11:45 A.M.MUST BE ON SITE AT ALL TIMES.(PRIORITY FOUNDATION 7-38-012)

Lack of certification indicates potential gaps in food safety knowledge, increasing risk of improper food handling and foodborne illness.

Valid City of Chicago Food Service Sanitation Certificate required and must be posted.

Certificate must be: Current and valid; Posted conspicuously in public view; Held by person in charge during all operating hours; Renewed before expiration date.

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: Violation Codes: 2-102.14(O) Inspector Comments: NO EMPLOYEE HEALTH POLICY ON SITE. INSTRUCTED TO PROVIDE AND MAINTAIN. PRIORITY FOUNDATION VIOLATION 7-38-010

Ill food workers cause 70% of foodborne outbreaks. Proper reporting prevents transmission of Norovirus, Hepatitis A, Salmonella, and other serious diseases.

All food employees must understand and follow health reporting requirements and food safety responsibilities.

Employees must: Report illness symptoms and exposures; Be excluded/restricted when ill; Understand their role in preventing foodborne illness; Follow proper hygiene practices; Have signed health policy on file.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: iolation Codes: 5-204.11 Inspector Comments: NO HAND WASHING SINK IN THE FRONT SERVICE AREA WHERE SLUSHIES ARE PREPARED AND SERVED. INSTRUCTED TO INSTALL WITH HOT AND COLD WATER, DRYING PROVISIONS AND SOAP OR REMOVE SLUSHY MACHINE. PRIORITY FOUNDATION VIOLATION 7-38-030(c)

Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.

Handwashing sinks must be accessible, properly supplied, and used only for handwashing.

Each sink needs: Warm water (100°F minimum); Soap in dispensers; Paper towels or air dryers; Waste receptacles; Signage; Clear access; Used only for handwashing.

PROPER HOT HOLDING TEMPERATURES - Comments: OBSERVED IMPROPER TEMPERATURES OF APPX. 4LBS. AT 64.8F PRECOOKED CHICKEN LEGS AND THIGHS IN A PLASTIC BUSS PAN ON LOWER SHELF OF ROLLING CART,A 1LB. PLASTIC BOTTLE OF CHEESE SAUCE IN HOT HOLDING UNIT AT 77.9F IN PREP AREA.PRODUCT WAS DISCARDED BY MANAGER.MUST HAVE HOT HOLDING FOODS AT 135.0F OR ABOVE.APPX.5LBS. $22.(PRIORITY 7-38-005)

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.

PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED IMPROPER TEMPERATURE OF APPX. 40LBS. PRECOOKED CHICKEN WINGS INSIDE OF 2- BROWN BOXES INSIDE OF 2- DOOR REACH IN COOLER RANGING FROM 52.7F-116.6F.PRODUCT WAS DISCARDED BY MANAGER.MUST HAVE COLD HOLDING FOODS AT 41.0F OR BELOW.APPX. 40LBS. $70.(PRIORITY 7-38-005)CONSOLIDATED VIOLATION.

Temperatures below 135°F allow bacteria to multiply, especially spore-formers that survive cooking.

Hot foods must be held at 135°F or above.

Maintain 135°F or above; Check temperatures regularly; Proper hot holding equipment; Cannot reheat in hot holding units.

PROPER DATE MARKING AND DISPOSITION - Comments: Violation Codes: 3-501.17 Inspector Comments: OBSERVED COLE SLAW IN INDIVIDUAL CONTAINERS WITHOUT LABELS. READY TO EAT TCS FOODS SHALL BE LABELED WITH A PREPARE AND DISCARD DATE NO MORE THAN 7 DAYS IF HELD OVER 24 HOURS. INSTRUCTED TO LABEL AND MAINTAIN. PRIORITY FOUNDATION VIOLATION 7-38-005

Inadequate reheating fails to kill bacteria that grew during storage.

Foods must be reheated to 165°F within 2 hours.

Reheat to 165°F within 2 hours; Use proper equipment (not hot holding units); Discard if not reaching temperature in time.

THERMOMETERS PROVIDED & ACCURATE - Comments: MUST PROVIDE A THERMOMETER FOR 3- DOOR PREP COOLER.

Inadequate lighting prevents detection of contamination and pests.

Adequate protected lighting required in all areas.

50 foot-candles at prep surfaces; 20 foot-candles at 30 inches in storage; Shielded bulbs over exposed food; Clean fixtures.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: MUST LABEL FOOD STORAGE CONTAINERS AND BOTTLES WHEN FOOD IS NOT IN ORIGINAL PACKAGE.

Missing allergen labeling can cause severe allergic reactions.

All food properly labeled with required information.

Common name; Ingredients; Allergen declarations; Date marking; Manufacturer info; Net quantity.

INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: OBSERVED EVIDENCE OF APPX. 40 OR MORE MICE DROPPINGS INSIDE OF LAST FRYER CABINET,ON FLOOR BEHIND ALL FRYERS,ON FLOOR NEXT TO AND BEHIND TOILET.MUST REMOVE DROPPINGS.CLEAN AND SANITIZE AREAS.RECOMMENDED TO HAVE A PEST CONTROL OPERATOR TO SERVICE PREMISES ON OR AFTER 1/3/20.(PRIORITY FOUNDATION 7-38-020(A)

Pests spread numerous diseases through contamination.

No pests or animals allowed in facility.

No evidence of pests; No live animals except service animals; Effective pest control program.

INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: OBSERVED LOOSE DOOR SWEEP ON REAR DOOR ALONG BOTTOM.MUST REPAIR OR REPLACE.

Pests spread numerous diseases through contamination.

No pests or animals allowed in facility.

No evidence of pests; No live animals except service animals; Effective pest control program.

WIPING CLOTHS: PROPERLY USED & STORED - Comments: MUST STORE WIPING CLOTHS INSIDE OF SANITIZING SOLUTION WHEN NOT IN USE.

Contaminated cloths spread bacteria across multiple surfaces.

Wiping cloths must be properly sanitized and stored.

Store in sanitizer between uses (200ppm quat or 50-100ppm chlorine); Separate cloths for food and non-food surfaces; Test sanitizer concentration.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: MUST CLEAN FOOD DEBRIS BUILD UP ON FRYER CABINETS AND WHEEL BASES,PREP COOLERS.

Accumulated soil attracts pests and harbors bacteria.

All surfaces must be kept clean.

Clean equipment interiors and exteriors; Walls, ceilings, floors clean; Remove grease and debris; Clean as often as necessary.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: MUST REPAIR OR REPLACE LEAKY FAUCET NECK ON MOP SINK.

Backflow can contaminate entire water supply with sewage or chemicals.

Plumbing must be properly installed with backflow prevention.

Air gaps at fixtures; Backflow preventers on connections; No cross-connections; Annual testing of devices; Proper drainage.

TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED - Comments: MUST REPAIR OR REPLACE MISSING SELF CLOSING DEVICE ON TOILET ROOM DOOR ADJACENT TO FOOD STORAGE AREA.

Inadequate facilities lead to poor hygiene and contamination.

Toilet rooms must be properly equipped and maintained.

Self-closing doors; Toilet paper; Covered waste receptacles; Handwashing supplies; Cleaned regularly; Proper ventilation.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: MUST CLEAN GREASE AND FLOUR BUILD UP FROM FLOOR UNDER AND BEHIND FRYER CABINETS.

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: MUST CLEAN GREASE AND FLOUR BUILD UP FROM FLOOR UNDER AND BEHIND FRYER CABINETS.

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.