Skip to content
Loading map…

HAPPY FISH & CHICKEN

1951 W GARFIELD BLVD, CHICAGO, IL 60636 · Restaurant

Inspection summary

HAPPY FISH & CHICKEN has been inspected 5 times by Chicago Department of Public Health since April 23, 2015. The most recent inspection, on May 15, 2017, 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 Protecting food from contamination.

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 2 times on November 29, 2016. 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 April 27, 2015. For example: FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded once on November 29, 2016. For example: FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION

  • 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 6 times across 3 separate inspections, most recently on November 29, 2016. 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 3 times across 3 separate inspections, most recently on June 30, 2015. For example: FOOD HANDLER REQUIREMENTS MET

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

    5 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • OBSERVED POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES IN THE FOOD PREP AREA AND HOT HOLDING UNIT. OBSERVED THE FOLLOWING FOODS AT IMPROPER TEMPERATURES: FRIED CHICKEN STORED ON TOP OF THE PIZZA OVEN AT 80-86F, COOKED SAUSAGE PATTIES IN A STAINLESS STEEL CONTAINER ON TOP OF THE PREP COOLER AT 62.1F, AND PIZZA SLICES STORED IN THE HOT HOLDING UNIT AT 89.1F. MANAGEMENT VOLUNTARILY DISCARDED APPROXIMATELY 40# OF FOOD WORTH $150. CRITICAL VIOLATION 7-38-005A.
    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • FOOD NOT PROTECTED FROM CONTAMINATION DURING STORAGE INSIDE OF THE WALK-IN COOLER AND REFRIGERATOR. OBSERVED PACKAGED RAW BEEF STORED WITH PACKAGED HAM AND ABOVE HAM AND ONIONS IN THE WALK-IN COOLER. OBSERVED BOXES OF RAW CHICKEN STORED ABOVE RAW BEEF IN THE WALK-IN COOLER. OBSERVED CONTAINERS OF RAW CHICKEN STORED ABOVE CONTAINERS OF RAW FISH IN THE REFRIGERATOR. MANAGEMENT INSTRUCTED TO STORE ALL RAW FOODS PROPERLY TO PREVENT CROSS CONTAMINATION. SERIOUS VIOLATION 7-38-005A.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • REPLACE THE TORN DOOR GASKETS INSIDE OF THE 3 DOOR PREP COOLER. OBSERVED MEATS AND BREAD STORED IN DIRECT CONTACT WITH PLASTIC GROCERY BAGS IN THE PIZZA PREP COOLER AND WALK-IN COOLER. MANAGEMENT INSTRUCTED TO USE ONLY FOOD GRADE STORAGE BAGS OR CONTAINERS.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • DETAIL CLEAN THE INTERIOR OF THE MICROWAVE.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • MUST PROVIDE A PROPER METAL STEM PROBE THERMOMETER TO TAKE FOOD TEMPERATURES THAT HAS INCREMENTS OF 2 DEGREES.
  3. Short Form Complaint

    1 infraction

    • 45. FOOD HANDLER REQUIREMENTS MET
      • OBSERVED NO FOOD HANDLER CERTIFICATES AT THIS TIME, INSTRUCTED TO PROVIDE. COPY OF IDPH'S FOOD HANDLER INFO GIVEN.
  4. License Re-Inspection

    4 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • OBSERVED REAR BULK STORAGE CONTAINERS NOT LABELED,INSTRUCTED TO LABEL ie. FLOUR ETC.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED FOOD IN FREEZER STORED IN GROCERY BAGE, INSTRUCTED MANAGER THEY MUST USE PROPER FOOD GRADE CONTAINERS, OR BAGGIES/ZIP LOCK BAGS.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • OBAERVED FRONT MOP SINK WITHOUT A BACK FLOW DEVICE PHOTO GIVEN, INSTRUCTED TO PROVIDE. ALSO REAR 3 COMP. SINK WITH SPRAYER, INSTRUCTED TO PROVIDE NOZZLE THAT REACHES ALL COMPARTMENTS.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • OBSERVED NO FOOD HANDLER CERTIFICATES AT THIS TIME, INSTRUCTED TO PROVIDE. COPY OF IDPH'S FOOD HANDLER INFO GIVEN.
  5. License

    5 infractions

    • 11. ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED
      • OBSERVED THE REAR DISH AREA WITHOUT HAND SINK, INSTRUCTED TO PROVIDE, EXISTING BUSINESS, NO CITATION ISSUED.
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • OBSERVED REAR BULK STORAGE CONTAINERS NOT LABELED, INSTRUCTED TO LABEL IE FLOUR,ETC.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED FOOD IN FREEZER STORED IN GROCERY BAGS, INSTRUCTED MANAGER THEY MUST USE PROPER FOOD GRADE CONTAINERS, IE. OR ZIP LOCK BAGGIES. OBSERVED EXCESSIVE ICE ON THE FREEZER COMPRESSOR, INSTRUCTED TO REPAIR.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • OBSERVED FRONT MOP SINK WITHOUT A BACK FLOW DEVICE(PHOTO GIVEN)INSTRUCTED TO PROVIDE. OBSERVED REAR 3 COMP. SINK WITH SPRAYER, INSTRUCTED TO PROVIDE HANDLE TO REACH ALL COMPARTMENTS.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • OBSERVED NO FOOD HANDLER CERTIFICATE ON PREMISES AT THIS TIME, INSTRUCTED TO PROVIDE.GIVEN COPY OF IDPH'S FOOD HANDLER INFO.

Nearby inspected facilities

Own this business? Add a badge to your website