J & J FISH AND CHICKEN Passes Health Inspection - Chicago Restaurant

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: OBSERVED BULK SEASONING CONTAINERS HAD NO LABEL IN REAR FOOD PREP AREA. OBSERVED NO DATE MARKING ON COOKED CHICKEN WINGS STORED IN REACH-IN COOLER IN FRONT FOOD PREP AREA. INSTRUCTED TO DATE AND LABEL THEM. All food not stored in the original container shall be stored in properly labeled containers.

Improper methods result in slow cooling that allows bacterial growth.

Approved cooling methods must be used.

Use shallow pans, ice baths, rapid chill units, ice wands; Cut large items into smaller portions; Stir frequently; Leave uncovered during cooling.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: OBSERVED SINGLE SERVICE PLASTIC SAUCE CONTAINERS AND PAPER PLATE BEING USED AS SCOOP AND STORED INSIDE SEASONING CONTAINERS IN REAR FOOD PREP AREA. INSTRUCTED TO REMOVE AND PROVIDE PROPER UTENSILS. OBSERVED UNUSED FRY BASKETS ARE STORED ON FLOOR NEXT TO SHELVING IN FOOD PREP AREA. INSTRUCTED TO CLEAN,SANITIZE PROPERLY AND STORE IN DESIGNATED SHELVING UNIT.

Consumers need warning about increased risk from raw/undercooked foods.

Required consumer advisories for raw/undercooked foods.

Disclosure and reminder for raw/undercooked animal foods; Written notice on menu; Must identify specific items.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: OBSERVED ENCRUSTED SYRUP WITH ACCUMULATED DEBRIS INSIDE AND OUTSIDE OF SMOOTHIE NOZZLES LOCATED AT FRONT SERVING AREA. INSTRUCTED TO CLEAN,SANITIZE AND MAINTAIN.

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.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: OBSERVED ENCRUSTED SYRUP WITH ACCUMULATED DEBRIS INSIDE AND OUTSIDE OF SMOOTHIE NOZZLES LOCATED AT FRONT SERVING AREA. INSTRUCTED TO CLEAN,SANITIZE AND MAINTAIN.

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.