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

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: POTENTIALLY HAZARDOUS FOOD NOT MEETING REQUIRED TEMPERATURE. COLE SLAW IN INDIVIDUAL CONTAINERS FOUND SITTING ON PREP TABLE AT 66.7F. THIS PRODUCT MUST BE KEPT REFRIGERATED AT 40 DEGREES OR BELOW UNTIL SERVED. PRODUCT DISCARDED. CRITICAL 7-38-005(A).

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.

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME - Comments: MULTI-USE EQUIPMENT BEING WASHED AND RINSED ONLY IN 3 COMPARTMENT SINK. INSTRUCTED TO SET UP ALL 3 SINKS AND ADD SANITIZING SOLUTION TO 3RD SECTION OF UNIT TO SANITIZE ALL MULTI-USE UTENSILS AND EQUIPMENT. CRITICAL 7-38-030

Improper sanitization fails to kill pathogens, allowing contaminated equipment to spread illness throughout facility.

Sanitizing solutions and rinse water must meet specific requirements for effectiveness.

Chemical sanitizers: Chlorine 50-100 ppm, Quaternary ammonium 200-400 ppm, Iodine 12.5-25 ppm; Hot water: 171°F for 30 seconds or 180°F at dish surface; Test strips required; Proper contact time.

OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED - Comments: REAR OUTSIDE GARBAGE AREA NOT PROPERLY MAINTAINED. NORTH GARBAGE DUMPSTER FOUND WITH OVERFLOWING TRASH AND LID IN POOR REPAIR. MUST CONTACT GARBAGE DISPOSAL COMPANY AND REQUEST A NEW RECEPTACLE AND KEEP LID(S) CLOSED. SERIOUS 7-38-020.

Poor waste management attracts pests and creates breeding grounds for disease vectors.

Exterior waste areas must be clean and pest-proof.

Dumpsters on cleanable pad; Tight-fitting lids; Area kept clean; Grease containers covered; Regular pickup; No overflow.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: NO CERTIFIED MGR. WITH A CITY OF CHICAGO FOOD SANITATION CERTIFICATE ON PREMISES WHILE POTENTIALLY HAZARDOUS FOODS ARE BEING PREPARED(CHICKEN AND FISH) AND SERVED. SERIOUS 7-38-012(A).

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.

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: THE FOLLOWING PREVIOUS MINOR VIOLATIONS NOTED JUNE 26, 2013 0N REPORT# 1353349 NOT CORRECTD:-33- THE INTERIORS AND EXTERIORS OF ALL COOLERS, FREEZERS, FRYERS, FRYER CABINETS NOT CLEAN. -34- FLOORS NEED CLEANING IN REAR STORAGE AREA, NEAR GREASE RECYCLING UNIT, (STICKY SUBSTANCE AND GREASE ON CARDBOARD BOXES AND ON FLOOR). REPLACE MISSING BASEBOARDS IN ALL AREAS. REPLACE STAINED CEILING TILES IN ALL AREAS. REPAIR WALLS IN LOBBY (PEELING PAINT). CLEAN WALLS IN PREP AREA. -41-REAR STORAGE AREA STILL CLUTTERED WITH UNCLEAN(FOOD DEBRIS, GREASE, AND DIRT), AND UNUSED COOLERS, FREEZERS, AND COOKING EQUIPMENT, WHICH MAKES IT DIFFICULT TO INSPECT, CLEAN AND HAVE AREAS SERVICED BY PEST CONTROL COMPANY. MUST ELIMINATE CLUTTER IN REAR BY REMOVING UNUSED EQUIPMENT FROM REAR AREA. NON COMPLIANCE WITH EXISTING VIOLATIONS.SERIOUS 7-42-090

Specialized processes without proper controls can create deadly toxins like botulism.

Special processes require approved HACCP plans or variances.

Written HACCP plan for: Vacuum packaging; Sous vide; Smoking for preservation; Curing; Using additives. Plan must be approved by CDPH.

This violation was corrected during the inspection.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: SEE VIOLATION 29

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: CLEAN THE EXTERIORS OF ALL FOOD STORAGE CONTAINERS STORED INSIDE ALL COOLERS AND FREEZERS, AND THE EXTERIORS OF ALL GREASE CONTAINERS IN REAR AREA BY EXIT DOOR.

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: SEE VIOLATION 29

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.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: FLOORS IN FOOD PREP, DISHWASHING AND REAR AREA BY AND INCLUDING WASHROOMS MUST BE DETAIL CLEANED ALONG THE BASES OF THE WA;;S AND IN CORNERS.

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: SEE VIOLATION 29

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: REPAIR BOTTOM OF REAR EXIT DOOR.

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.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: FAUCET AT 3 COMPARTMENT SINK LEAKING, MUST REPAIR OR REPLACE FIXTURE.

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.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: FAUCET AT 3 COMPARTMENT SINK LEAKING, MUST REPAIR OR REPLACE FIXTURE.

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.