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HAPPY FISH AND CHICKEN

5448 W HARRISON ST, CHICAGO, IL 60644 · Restaurant

Inspection summary

HAPPY FISH AND CHICKEN has been inspected once by Chicago Department of Public Health, on January 28, 2015. The most recent inspection, on January 28, 2015, recorded 11 infractions.

No inspections are on record from the past 12 months. The higher-risk findings here relate to: Food temperature control and Pests.

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 January 28, 2015. For example: FACILITIES TO MAINTAIN PROPER TEMPERATURE

  • 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 January 28, 2015. 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 4 times on January 28, 2015. For example: FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded once on January 28, 2015. For example: * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED

  • 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 January 28, 2015. 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.

1 inspection

  1. Complaint

    11 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • FOUND A TWO DOOR REFRIGERATION UNIT IN FRONT PREP AREA AT AN IMPROPER AIR TEMP OF 51.2F. INSTRUCTED THAT UNIT MUST BE ABLE TO MAINTAIN FOODS AT 40F OR BELOW. CRITICAL VIOLATION 7-38-005A) ISSUED.
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • FOUND POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES IN THE TWO DOOR COOLER DESCRIBED IN VIOLATION #2. EGGS AT 48.5F AND CUCUMBER SAUCE AT 45.6F. OTHER ITEMS OBSERVED IN THE COOLER WERE PIZZA PUFFS, RAW FISH AND COOKED BEEF. INSTRUCTED TO DISGARD ITEMS AND THAT ALL POTENTIALLY HAZARDOUS FOODS MUST BE MAINTAINED AT 40F OR BELOW. CRITICAL VIOLATION 7-38-005(A) ISSUED. AMOUNT OF FOOD DISGARDED 20LBS VALUED AT $75.00.
    • 9. WATER SOURCE: SAFE, HOT & COLD UNDER CITY PRESSURE
      • NO RUNNING WATER, HOT OR COLD, ON PREMISES AT TIME OF INSPECTION AT THE EXPOSED HANDSINKS, THREE COMP SINK OR MOP SINK AS REQUIRED. INSTRUCTED THAT ESTABLISHMENT MUST HAVE HOT AND COLD RUNNING WATER AT ALL SINKS AT ALL TIMES OF OPERATION. CRITICAL VIOLATION 7-38-030 ISSUED.
    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • FOUND FORTY MOUSE DROPPINGS ON PREMISES IN FRONT AND REAR PREP AREAS. THE FRONT ENTRANCE DOOR IS NOT RODENT PROOFED AS REQUIRED; MUST RODENT PROOF DOOR. NO PEST CONTROL LOG BOOK ON PREMISES AS REQUIRED WITH NECESSARY DOCUMENTS AND INVOICE/RECEIPT VERIFYING SERVICE; MUST PROVIDE. SERIOUS VIOLATION 7-38-020 ISSUED.
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO CITY OF CHICAGO FOOD SERVICE MANAGER ON DUTY WHILE POTENTIALLY HAZARDOUS FOODS BEING HANDLED AND SERVED AS REQUIRED. A CERTIFIED MANAGER MUST BE ON DUTY AT ALL TIMES RESTAURANT IS IN OPERATION. SERIOUS VIOLATION 7-38-012 ISSUED.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • THE DOOR OF THE DEEP FREEZER IS IN POOR REPAIR; REPAIR OR REPLACE DOOR OF WHITE DEEP FREEZER IN REAR PREP AREA. THE GASKETS OF THE TWO DOOR COOLER IN THE FRONT PREP AREA ARE IN POOR REPAIR; MUST REPAIR OR REPLACE GASKETS AT BOTH DOORS OF THE COOLER TO AVOID ESCAPING AIR FROM UNIT.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED THE INTERIOR BOTTOM OF THE FRYERS IN NEED OF CLEANING TO REMOVE GREASE AND FOOD PARTICLES; CLEAN AND MAINTAIN. ALSO CLEAN THE EXTERIOR SURFACES OF THE FRYERS TO REMOVE GREASE AND FOOD.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS NEED CLEANING AROUND UNDER AND BEHIND EQUIPMENT IN FRONT AND REAR PREP AREAS. PROVIDE A FLOOR DRAIN COVER FOR THE DRAIN IN THE WASHROOM ON THE FLOOR. FOUND SOME BROKEN FLOOR TILES IN THE FRONT AND REAR PREP AREA; REPAIR ALL FLOOR TILES.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • FOUND A HOLE IN THE WALL AT THE BASE OF THE WALL IN THE FRONT PREP AREA BEHIND A STORAGE SHELF; MUST SEAL HOLE. VARIOUS CEILING TILES HAVE WATER DAMAGE AND NEED REPLACING. CLEAN WALLS AROUND AND BEHIND KITCHEN COOKING EQUIPMENT. THE FILTERS IN THE HOODED SYSTEM ABOVE THE COOKING EQUIPMENT NEED CLEANING TO REMOVE GREASE.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • FOUND NO VENTILATION FAN IN WASHROOM; MUST INSTALL TO EXHAUST ODORS. MUST PROVIDE THREE DRAIN STOPPERS FOR THE THREE COMP SINK FOR PROPER SET UP OF THE SINK TO WASH RINSE AND SANITIZE. REPAIR THE BACKFLOW DEVICE AT THE UTILITY SINK. NO VENTILATION ABOVE PIZZA OVEN. MUST INSTALL VENTILATION.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • MUST PROVIDE A METAL STEM THERMOMETER TO TAKE TEMPS OF FOODS.

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