J & J FISH & CHICKEN Fails Health Inspection - Chicago Restaurant

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS. - Comments: OBSERVED CERTIFIED MGR. OPEN REAR DOOR, GO OUTSIDE TO GARBAGE DUMPSTER AREA TO DISCARD SOME TRASH, COME BACK INSIDE, GO DIRECTLY TO FRONT SERVICE COUNTER AREA, AND TAKE A PIECE OF FOIL TO WRAP A CUSTOMERS ORDER WITHOUT WASHING HANDS. ALSO OBSERVED COOK TAKE MONEY FROM A CUSTOMER THEN GO INTO FOOD PREP AREA AND START COOKING WITHOUT WASHING HIS HANDS. HANDS MUST BE WASHED WHENEVER ONE CHANGES TASKS OR LEAVES AND RE-ENTERS FOOD PREP AREA - CITATION ISSUED-CRITICAL 7-38-010(A).

Hands are #1 vehicle for pathogen transfer. Bare hand contact with ready-to-eat foods causes majority of foodborne outbreaks.

Proper handwashing and no bare hand contact with ready-to-eat foods.

Wash hands for 20 seconds with soap and warm water; Use utensils, deli tissue, or gloves for ready-to-eat foods; Wash hands after restroom, handling raw foods, touching face/hair, and between tasks.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: 20 MICE DROPPINGS NOTED IN THE FOLLOWING AREAS: INSIDE HOT WATER TANK CLOSET IN REAR, AND ON LADDER AND FLOOR BEHIND LARGE BULK FOOD STORAGE CONTAINERS IN REAR FOOD PREP AREA - MUST CLEAN AND SANITIZE ALL AFFECTED AREAS THROUGHOUT, SEAL UP ANY OPENINGS FOUND, AND REPAIR ALL EXIT DOORS NOT PROPERLY RODENT-PROOFED, SEVERAL 1/2 INCH GAPS UNDERNEATH REAR EXIT DOOR, AND UNDERNEATH FRONT EXIT DOORS AT CENTERS AND UNDERNEATH BOTTOMS - CITATION ISSUED-SERIOUS 7-38-020.

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.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: LARGE ROLLING BULK STORAGE CONTAINERS IN REAR MUST BE LABELED.

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.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: CLEAN OR REPLACE SHELVES THAT ARE NO LONGER EASILY CLEANABLE THROUGHOUT. CLEAN INTERIORS & EXTERIORS OF COOLERS AND FREEZERS, CAN OPENER AND HOLSTER ATTACHED TO PREP TABLE IN REAR, INTERIOR OF STOVE AND STORAGE RACKS WHERE NEEDED.

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: DETAIL CLEAN ALL FLOORS ALONG ALL WALL BASES, IN CORNERS, UNDERNEATH AND BEHIND ALL HEAVY EQUIPMENT IN EVEY AREA.

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: CLEAN ALL STAINED LIGHT SHIELDS THROUGHOUT. REPLACE ALL STAINED CEILING TILES THROUGHOUT. CLEAN WALLS AND DOORS WHERE 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: CLEAN ALL STAINED LIGHT SHIELDS THROUGHOUT. REPLACE ALL STAINED CEILING TILES THROUGHOUT. CLEAN WALLS AND DOORS WHERE 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.