J & J FISH & CHICKEN Gets Conditional Pass on Health Inspection - Chicago Restaurant

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: FOUND FACILITIES REACH IN COOLER AT FRONT COUNTER MAINTAINING IMPROPER COLD TEMPERATURE OF 48F.MUST ADDTIONAL COOLER ON PREMISES THATS MAINTAINING 40F OR BELOW TO STORE FOODS,-CDI.CRITICAL CITATION ISSUED.

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.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: FOUND POTENTIALLY HAZARDOUS FOODS MAINTAINED AT IMPREOPER TEMPERATURES,IE APPROX 15LBS PRE COOKED CHICKEN WINGS IN PREP AREA AT 73F.THE FOLLOWING FOODS FOUND INSIDE REACH IN COOLER,12 CHEESECAKE SLICES AT 53F,3 CUPS BANANA PUDDING-53F,SPAGHETTI-49F,COLE SLAW-49F.APPROX 22LBS WAS DISCARDED AT COST APPROX $60.00.MUST MAINTAIN HOT FOODS AT 140F OR HIGHER,COLD FOODS AT 40F OR BELOW.CRITICAL CITATION ISSUED

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.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: FOUND POTENTIALLY HAZARDOUS FOODS MAINTAINED AT IMPREOPER TEMPERATURES,IE APPROX 15LBS PRE COOKED CHICKEN WINGS IN PREP AREA AT 73F.THE FOLLOWING FOODS FOUND INSIDE REACH IN COOLER,12 CHEESECAKE SLICES AT 53F,3 CUPS BANANA PUDDING-53F,SPAGHETTI-49F,COLE SLAW-49F.APPROX 22LBS WAS DISCARDED AT COST APPROX $60.00.MUST MAINTAIN HOT FOODS AT 140F OR HIGHER,COLD FOODS AT 40F OR BELOW.CRITICAL CITATION ISSUED

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.