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FISHING CAT , INC

2706 W PETERSON AVE, CHICAGO, IL 60659 · Restaurant

Inspection summary

FISHING CAT , INC has been inspected 3 times by Chicago Department of Public Health since April 23, 2012. The most recent inspection, on February 21, 2014, 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: Food temperature control.

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 3 times on April 30, 2013. For example: FACILITIES TO MAINTAIN PROPER TEMPERATURE

  • 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 4 times across 2 separate inspections, most recently on April 30, 2013. For example: FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

  • Building, plumbing and upkeepLower risk

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

    Recorded once on April 23, 2012. For example: FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

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

    0 infractions

  2. Canvass

    4 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • FOUND SUSHI COOLER AT IMPROPER TEMPERATURE: AIR TEMP OF 47.F TO F.UNIT HAD A BUILD-UP OF ICE. UNIT MUST MAINTAIN TEMP OF F AND BELOW.TAGGED UNIT "HELD FOR INSPECTION" DO NOT USE. POTENTIALLY HAZARDOUS FOOD WERE STORED INSIDE THE UNIT. CRITICAL VIOLATION: 7-38-005(A)
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • FOUND POTENTIALLY HAZARDOUS FOOD STORED INSIDE THE SUSHI COOLER AT IPMPROPER TEMPERATURE: TUNA AT TEMP OF 58.6F, SALMON AT TEMP OF 51.6F; OTHER KINF OF FISH AT TEMP OF 45.7F TO 47.8F.ALSO FOUND DICED TOFU AT TEMP OF 47.6F TO 61.7,STORED INSIDE THE REACH-IN COOLER,HOWEVER UNIT MAINTAINED AIR TEMP OF 39.9F. FOOD DISCARDED AND DENATURED. POUNDS 15 VALUE $180. CRITICAL VIOLATION: 7-38-005(A)
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED PIPE IN PREP AREA ABOVE THE PREP TABLE STAINED WITH GRIMES, INSTRUCTED TO CLEAN AND MAINTAIN.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • STEM THERMOMETER IS NEEDED TO BE ABLE TO CHECK FOOD TEMPERATURES.
  3. License

    4 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST REPAIR BROKEN DOOR OF THE CABINET UNDERNEATH THE WASHBOWL SINK INSIDE THE CUSTOMER'S WASHROOM. CRACKED GLASS DOOR IN THE FRONT ENTRANCE DOOR. MUST REAPIR THE CRACKED GALSS DOOR.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CRACKED FLOOR TILES IN THE PREP AREA. MUST REPLACE AND REPAIR.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST CLEAN IN DETAIL THE VENT COVER INSIDE THE CUSTOMER'S WASHROOM, WITH DUST BUILT UP. MUST SEAL THE GAP ALONG THE DOOR RIM INSIDE THE WALK IN COOLER IN THE BASEMENT.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MUST DISCARD.REMOVE UNUSED REACH IN COOLER AND CHEST FREEZER AND ALL CLUTTER INSIDE ALL THE CLOSET AND STORAGE ROOMS IN THE BASEMENT TO PREVENT RODENT/INSECTS HARBORAGE.

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