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312 FISH MARKET

329 W 25TH PL, CHICAGO, IL 60616 · Shared Kitchen User (Long Term)

3 inspections

  1. Canvass Re-Inspection

    0 infraction

  2. Canvass

    3 infractions

    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • OBSERVED NO CERTIFIED FOOD MANAGER ON SITE, WHILE OPEN AND OPERATING. INSTRUCTED A CITY OF CHICAGO CERTIFIED FOOD MANAGER MUST BE ON SITE AT ALL TIMES WITH THE ORIGINAL CITY OF CHICAGO CERTIFIED FOOD MANAGER CERTITICATE WHILE OPEN AND OPERATING. PRIORITY FOUNDATION VIOLATION 7-38-012, CITATION ISSUED
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED NO HANDWASHING SIGNAGE AT THE HANDWASHING SINK IN THE FRONT FOOD PREP AREA. INSTRUCTED TO PROVIDE AND MAINTAIN.
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • OBSERVED HIGH-TEMPERATURE DISHWASHING MACHINE WITH NO IRREVERSIBLE TEMPERATURE MEASURING DEVICES OR HEAT TEST STRIPS. INSTRUCTED TO PROVIDE AND MAINTAIN. PRIORITY FOUNDATION VIOLATION 7-38-005, NO CITATION ISSUED.
  3. Canvass

    7 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • NO COMPLETED EMPLOYEE HEALTH POLICIES ON PREMISES AS REQUIRED; INSTRUCTED TO PROVIDE AND MAINTAIN. PRIORITY FOUNDATION VIOLATION 7-38-010 ISSUED. CORRECTED ON SITE.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • FOUND HOT RUNNING WATER AT THE EXPOSED HANDSINK IN THE SHARED KITCHEN AREA OVER 180F. INSTRUCTED THAT HOT RUNNING WATER AT AN EXPOSED HANDSINK SHOULD BE AT 100F OR AT A MAXIMUM OF 120F THROUGH A MIXING VALVE OR COMBINATION FAUCET. MUST ADJUST WATER TEMPERATURE AT HANDSINK. PRIORITY VIOLATION 7-38-030(C) ISSUED.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • THE FOOD STORAGE CONTAINER STORING RICE IN THE KITCHEN WAS NOT LABELED; INSTRUCTED TO LABEL CONTAINER. CORRECTED ON SITE.
    • 41. WIPING CLOTHS: PROPERLY USED & STORED
      • FOUND WIPING CLOTHS IN THE PREP AREAS ON TOP OF PREP SURFACES AND NOT STORED IN SANITIZING SOLUTION WHEN NOT IN USE. INSTRUCTED TO STORE WIPING CLOTHS IN SANITIZING SOLUTION AND MAINTAIN WHEN NOT IN USE.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED DIRT ON THE CEILING VENTS IN THE KITCHEN; INSTRUCTED TO CLEAN AND MAINTAIN.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • INSTRUCTED THAT ALL EMPLOYEES MUST OBTAIN THE REQUIRED FOOD HANDLER TRAINING.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • THE FOOD ALLERGEN CERTIFICATE SHOWN WAS EXPIRED; INSTRUCTED TO OBTAIN A VALID FOOD ALLERGEN CERTIFICATE.