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79TH STREET FISH & CHICKEN

1359 W 79TH ST, CHICAGO, IL 60620 · Restaurant

Inspection summary

79TH STREET FISH & CHICKEN has been inspected 5 times by Chicago Department of Public Health since February 1, 2011. The most recent inspection, on August 5, 2014, found no infractions.

1 of 5 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: Food temperature control, Food source, labelling and allergens and Handwashing and staff hygiene.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded 6 times across 3 separate inspections, most recently on April 11, 2013. For example: POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded 2 times across 2 separate inspections, most recently on February 9, 2011. For example: FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded once on April 11, 2013. For example: HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS.

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded once on February 1, 2011. For example: NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 11 times across 4 separate inspections, most recently on April 19, 2013. For example: WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

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.

5 inspections

  1. Canvass

    0 infractions

  2. Canvass Re-Inspection

    4 infractions

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO CITY CERTIFIED FOOD MANAGER ON DUTY WHILE POTENTIALLY HAZARDOUS FOODS (I.E. HAMBURGERS, CHICKEN ITAILIAN BEEF AND SANDWICHES ETC.)ARE BEING PREPARED AND SERVED. INSTRUCTED, MUST BE ON PREMISES AT ALL TIMES WITH CERTIFICATE POSTED. SERIOUS VIOLATION, 7-38-012.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • REPLACE STAINED CEILING TILES AT FRONT AREA.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • REPLACE MISSING LIGHT SHIELDS IN PREP AREA AT REAR. MUST REPLACE.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • LEAK AT ELBOW OF UTILITY SINK IN PREP AREA. MUST REPAIR.
  3. Canvass

    5 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • OBSERVED POTENTIALLY HAZARDOUS FOOD PRE-COOKED CHICKEN FOUND AT 76.6-78.8 DEGREES IN FRY BASKET ABOVE DEEP FRYER, AND RAW CHICKEN IN CONTAINER AND ON CUTTING BOARD AT 53.6-55 DEGREES. CHICKEN MUST BE HELD AT 140 DEGREES OR ABOVE HOT OR AT 40 DEGREES OR BELOW COLD. APPROX VALUE $25.00 AT 6LBS. VOLUNTARILY DISCARDED. CITATION ISSUED-CRITICAL VIOLATION, 7-38-005(A).
    • 6. HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS.
      • EMPLOYEE HYGIENIC VIOLATION, PREPARING FOOD, EXCEPTING MONEY AND TOUCHING REGISTER PLACING ON GLOVES WITHOUT PROPER HAND WASHING. INSTRUCTED ON PROPER HAND WASHING. CRITICAL VIOLATION, 7-38-010(A).
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO CITY CERTIFIED FOOD MANAGER ON DUTY WHILE POTENTIALLY HAZARDOUS FOODS (I.E. HAMBURGERS, CHICKEN ITAILIAN BEEF AND SANDWICHES ETC.)ARE BEING PREPARED AND SERVED. INSTRUCTED, MUST BE ON PREMISES AT ALL TIMES WITH CERTIFICATE POSTED. SERIOUS VIOLATION, 7-38-012.
    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • PREVIOUS MINOR VIOLATION(S) FROM REPORT #158459 DATED FEBRUARY 9, 2011, NOT CORRECTED #33 CLEAN THE FOLLOWING: ALL COOLERS, FREEZERS, ALL PREP TABLES & SHELVES, EXTERIORS OF ALL COOKING EQUIPMENT, INTERIOR & EXTERIOR OF ICE MACHINE, INTERIOR OF DEEP FRYER(S) ALL STORAGE RACKS IN COOLERS, UNUSED EQUIPMENT. FILTERS ABOVE COOKING EQUIPMENT AND ALL OTHER UNCLEAN SURFACES. #34 DETAIL CLEAN ALL FLOORS THROUGHOUT ALONG ALL WALL BASES, IN CORNERS, UNDERNEATH AND BEHIND ALL HEAVY EQUIPMENT. SERIOUS VIOLATION, 7-42-090.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • REPLACE STAINED CEILING TILES AT FRONT AREA.
  4. Canvass Re-Inspection

    8 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • PRE-COOKED CHICKEN FOUND AT 63.2 DEGREES IN FRY BASKET ABOVE DEEP FRYER, CHICKEN MUST BE HELD AT 140 DEGREES OR ABOVE HOT OR AT 409 DEGREES OR BELOW COLD-CITATION ISSUED-CRITICAL 7-38-005(A)-20LB VOLUNTARILY DISCARDED.
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • ALL COOKED AND PREPARED FOODS STORED IN COOLERS MUST BE LABELED AND DATED
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • CLEAN AND/OR REPLACE CAN OPENER AND HOLSTER ATTACHED TO PREP TABLE IN REAR STORAGE ROOM.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN THE FOLLOWING: ALL COOLERS, FREEZERS, ALL PREP TABLES & SHELVES, EXTERIORS OF ALL COOKING EQUIPMENT, INTERIOR & EXTERIOR OF ICE MACHINE, INTERIOR OF DEEP FRYER(S) ALL STORAGE RACKS IN COOLERS, UNUSED EQUIPMENT. FILTERS ABOVE COOKING EQUIPMENT AND ALL OTHER UNCLEAN SURFACES.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • Inspector Comments: DETAIL CLEAN ALL FLOORS THROUGHOUT ALONG ALL WALL BASES, IN CORNERS, UNDERNEATH AND BEHIND ALL NHEAVY EQUIPMENT.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • DETAIL CLEAN ALL WALLS & CEILINGS (INCLUDING WALK-IN COOLER), & ALL DOORS THROUGHOUT. REPLACE ALL STAINED CEILING TILES IN REAR. SEAL HOLE IN WALL UNDERNEATH 3 COMP. SINK.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • PROVIDE WORKING THERMOMETERS IN EVERY COOLER & FREEZER
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • ELIMINATE CLUTTER IN HALLWAY OUTSIDE WASHROOMS AND IN OFFICE AREA.
  5. Canvass

    10 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • REFRIGERATED PREP TABLE IN FRONT FOOD PREP AREA NOT MAINTAINING ADEQUATE TEMPERATURE, AIR TEMP NOTED AT 47.7 IN TOP HOLDING COMPARTMENT. UNIT TAGGED HELD FOR INSPECTION, MUST BE REPAIRED AND ABLE TO MAINTAIN AN INTERNAL TEMPO OF 40 DEGREES OR BELOW- CITATION ISSUED-CRITICAL 7-38-005A
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • COLE SLAW-51.8F, 51.9F, PERCH-50.1F, PRE-COOKED CHICKEN WINGS- 68.1F- ALL POTENTIALLY HAZARDOUS FOODS MUST BE STORED AT 40 DEGREES OR BELOW OR HELD AT 140 DEGREES OR ABOVE-CITATION ISSUED-CRITICAL 7-38-020
    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • MICE DROPPINGS NOTED IN THE FOLLOWING AREAS: 20 SCATTERED ON FLOOR IN REAR STORAGE ROOM BEHIND HOT WATER TANK, UNDERNEATH LOWER STORAGE SHELVES AND BEHIND ICE MACHINE, 10 ON FLOOR IN OFFICE, & 20 ON FLOORS IN BOTH WASHROOMS AND UNDERNEATH CLUTTER IN HALLWAY OUTSIDE BOTH WASHROOMS-CITATION ISSUED-SERIOUS 7-38-020
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • ALL COOKED AND PREPARED FOODS STORED IN COOLERS MUST BE LABELED AND DATED.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • CLEAN AND/OR REPLACE CAN OPENER AND HOLSTER ATTACHED TO PREP TABLE IN REAR STORAGE ROOM.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN THE FOLLOWING: ALL COOLERS, FREEZERS, ALL PREP TABLES & SHELVES, EXTERIORS OF ALL COOKING EQUIPMENT, INTERIOR & EXTERIOR OF ICE MACHINE, INTERIOR OF DEEP FRYER(S) ALL STORAGE RACKS IN COOLERS, UNUSED EQUIPMENT. FILTERS ABOVE COOKING EQUIPMENT AND ALL OTHER UNCLEAN SURFACES.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • DETAIL CLEAN ALL FLOORS THROUGHOUT ALONG ALL WALL BASES, IN CORNERS, UNDERNEATH AND BEHIND ALL NHEAVY EQUIPMENT.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • DETAIL CLEAN ALL WALLS & CEILINGS (INCLUDING WALK-IN COOLER), & ALL DOORS THROUGHOUT. REPLACE ALL STAINED CEILING TILES IN REAR. SEAL HOLE IN WALL UNDERNEATH 3 COMP. SINK.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • PROVIDE WORKING THERMOMETERS IN EVERY COOLER & FREEZER
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • ELIMINATE CLUTTER IN HALLWAY OUTSIDE WASHROOMS AND IN OFFICE AREA.

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