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312 FISH MARKET

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

Inspection summary

312 FISH MARKET has been inspected 3 times by Chicago Department of Public Health since July 25, 2023. The most recent inspection, on January 22, 2024, found no infractions.

1 of 3 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Handwashing and staff hygiene, Cleaning and sanitizing and Food source, labelling and allergens.

What these findings mean

Health authorities word their findings differently, so we group them by what they mean for the people in care. Higher-risk findings are the ones that could directly make someone sick, and they matter more here because young children, older adults and people who are unwell are more vulnerable to infection.

  • Handwashing and staff hygieneHigher risk

    Hand hygiene is the most important way to stop germs spreading between children, residents and staff. Inspectors check that sinks are stocked and easy to reach, that staff wash their hands when required (for example after diapering or before handling food), and that sick staff stay away from work.

    Recorded 2 times across 2 separate inspections, most recently on January 9, 2024. For example: ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

  • Cleaning and sanitizingHigher risk

    Surfaces, dishes and tools that touch food or people must be cleaned and then sanitized or disinfected. Inspectors check sanitizer strength, dishwasher temperatures and how cleaning is done. Poor sanitizing lets germs survive from one use to the next.

    Recorded 2 times across 2 separate inspections, most recently on January 9, 2024. For example: WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS

  • Food source, labelling and allergensHigher risk

    Food and other products must come from approved sources, stay in labelled containers and be thrown out when spoiled, expired or damaged. Labelling also matters for allergies: an unlabelled container can hide an allergen.

    Recorded once on July 25, 2023. For example: FOOD PROPERLY LABELED; ORIGINAL CONTAINER

  • Food safety training and certificationLower risk

    Many jurisdictions require a trained or certified person on site, such as a certified food handler. These findings mean the training record or the trained person was missing at the time. They do not by themselves mean anything was handled unsafely.

    Recorded 4 times across 2 separate inspections, most recently on January 9, 2024. For example: CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be clean and in good repair, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate health risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded once on July 25, 2023. For example: PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

About this data

These results come from Chicago Department of Public Health, which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

3 inspections

  1. Canvass Re-Inspection

    0 infractions

  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.

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