JJ FISH Fails Health Inspection - Chicago Restaurant

PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED IMPROPER TEMPERATURES OF TCS FOODS SUCH AS 2LBS. COOKED CHICKEN WINGS AT 61.2F INSIDE OF A LARGE BLACK BUSS PAN INSIDE OF 3- DOOR REACH IN COOLER. MUST HAVE COLD HOLDING FOODS AT 41.0F OR BELOW.APPX. 2LBS. $8.(PRIORITY 7-38-005)(CITATION ISSUED)(COS)

Temperatures below 135°F allow bacteria to multiply, especially spore-formers that survive cooking.

Hot foods must be held at 135°F or above.

Maintain 135°F or above; Check temperatures regularly; Proper hot holding equipment; Cannot reheat in hot holding units.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: MUST LABEL FOOD STORAGE CONTAINERS WHEN FOOD IS NOT IN ORIGINAL PACKAGE.

Missing allergen labeling can cause severe allergic reactions.

All food properly labeled with required information.

Common name; Ingredients; Allergen declarations; Date marking; Manufacturer info; Net quantity.

INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: OBSERVED EVIDENCE OF APPX. 16 OR MORE LIVE LARGE FLIES FLYING AROUND PREMISES,ON WALLS AND CONTAINERS IN PREP AREAS,DISH WASHING AREA AND TOILET ROOM. RECOMMENDED TO HAVE A PEST CONTROL OPERATOR TO SERVICE PREMISES ON OR AFTER 8/8/2022.(PRIORITY FOUNDATION 7-38-020(A)(CITATION ISSUED)

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.

INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: OBSERVED AN APPX. "1/2-3/4" GAP ALONG BOTTOM OF FRONT DOOR AND TORN SCREEN ON REAR DOOR. MUST MAKE DOORS TIGHT FITTING.

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.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: MUST REPAIR OR REPLACE WORN DOOR GASKET ON 2- DOOR REACH IN COOLER.MUST REMOVE FOIL FROM SHELF ABOVE REAR STOVE.

Poor design creates areas that harbor bacteria.

All surfaces must be designed to be easily cleanable.

Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: MUST REMOVE EXCESSIVE ICE BUILD UP FROM REAR REACH IN FREEZER.

Accumulated soil attracts pests and harbors bacteria.

All surfaces must be kept clean.

Clean equipment interiors and exteriors; Walls, ceilings, floors clean; Remove grease and debris; Clean as often as necessary.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: MUST REPAIR OR REPLACE LEAKY PIPE AT REAR HAND SINK.

Backflow can contaminate entire water supply with sewage or chemicals.

Plumbing must be properly installed with backflow prevention.

Air gaps at fixtures; Backflow preventers on connections; No cross-connections; Annual testing of devices; Proper drainage.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: MUST REPAIR OR REPLACE DAMAGED FLOOR TILES THROUGHOUT PREMISES UNDERNEATH SINKS AND EQUIPMENT.

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: OBSERVED A GAS STOVE CONNECTED IN REAR PREP AREA MISSING A VENTILATION HOOD DUCTED TO EXTERIOR OF BUILDING .MUST PROVIDE VENTILATION OR DISCONNECT AND REMOVE FROM PREMISES.

Poor ventilation causes condensation and grease buildup; inadequate lighting hides contamination.

Proper ventilation and lighting required throughout.

Ventilation prevents condensation; Adequate lighting for operations; Fixtures shielded; Hoods over cooking equipment.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: OBSERVED A GAS STOVE CONNECTED IN REAR PREP AREA MISSING A VENTILATION HOOD DUCTED TO EXTERIOR OF BUILDING .MUST PROVIDE VENTILATION OR DISCONNECT AND REMOVE FROM PREMISES.

Poor ventilation causes condensation and grease buildup; inadequate lighting hides contamination.

Proper ventilation and lighting required throughout.

Ventilation prevents condensation; Adequate lighting for operations; Fixtures shielded; Hoods over cooking equipment.