JJ FISH Passes Health Inspection - Chicago Restaurant

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: SINGLE-SERVICE UTENSILS MUST BE STORED IN A MANNER WHERE HANDLES ARE ONLY TOUCHED WHEN DISPENSING TO CUSTOMERS.

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: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. All utensils shall be thoroughly cleaned and sanitized after each usage. CLEAN THE FOLLOWING: INTERIOR CABINETS OF ALL DEEP FRYERS(USED AND UNUSED), SIDES OF ALL COOKING EQUIPMENT, EXTERIORS & INTERIORS OF ALL COOLERS & FREEZERS, ALL STORAGE SHELVES THROUGHOUT, EXPOSED HAND SINK, 3 COMPARTMENT & MOP SINK SINK IN REAR PREP AREA, EXTERIORS OF ALL BULK FOOD STORAGE CONTAINERS, AND MICROWAVE OVEN.

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: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.DETAIL CLEAN ALL FLOORS THROUGHOUT ALONG ALL WALL BASES, IN CORNERS, UNDERNEATH AND BEHIND ALL HEAVY EQUIPMENT. REPAIR SECTIONS OF FLOOR THAT ARE NOT LEVEL

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 AND/OR PAINT WALLS THROUGHOUT. SEAL LOOSE & REPLACE ALL MISSING WALL COVE & BASEBOARDS IN BOTH FOOD PREP AREAS. SMOOTH CHIPPING PAINT FROM DOOR FRAMES AND RE-PAINT SAME. CLEAN WINDOWS AND GLASS FRAMES UPON ENTRY INTO ESTABLISHMENT.

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.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: REPLACE LIGHT IN REACH-IN FREEZER WITH A SHATTER-PROOF BULB.

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.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: REPLACE LIGHT IN REACH-IN FREEZER WITH A SHATTER-PROOF BULB.

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.