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HOOK FISH & CHICKEN

8306 S SOUTH CHICAGO AVE, CHICAGO, IL 60617 · Restaurant

Inspection summary

HOOK FISH & CHICKEN has been inspected 5 times by Chicago Department of Public Health since April 21, 2010. The most recent inspection, on June 28, 2013, 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: Protecting food from contamination and Food temperature control.

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.

  • 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 2 times across 2 separate inspections, most recently on December 22, 2010. For example: FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION

  • 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 once on April 21, 2010. For example: REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

  • 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 7 times across 4 separate inspections, most recently on January 5, 2011. For example: FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

  • 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 21, 2010. For example: FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded 2 times across 2 separate inspections, most recently on December 22, 2010. For example: PREVIOUS SERIOUS VIOLATION CORRECTED, 7-42-090

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. Tag Removal

    1 infraction

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • STILL NEED TO REPLACE RUBBER GASKET IN THE TWO FRONT COOLERS IN FRONT PREP AREA.
  3. Complaint Re-Inspection

    3 infractions

    • 14. PREVIOUS SERIOUS VIOLATION CORRECTED, 7-42-090
      • A separate and distinct offense shall be deemed to have been committed for each Serious violation that is not corrected upon re-inspection by the health authority. PREVIOUS SERIOUS VIOLATION NOT CORRECTED-VIOLATION 16-PREMISES HAS NOT REPLACE MISSING GLASS DOOR/SHIELD AT COOKING LINE AND HOT HOLDING UNITS AT COUNTER TO PROTECT FOOD FRIM PUBLIC,INADEQUATE FOOD PROTECTION. PREMISES MUST NOT USE GRILL UNTIL GLASS IS REPLACED AT COUNTER. GRILL WILL BE TAGED HELD FOR INSPECTION. MUST CONTACT CDPH.BEFORE USING.
    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • All food should be properly protected from contamination during storage, preparation, display, service, and transportation. NOT CORRECTED.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. MUST STILL REPAIR / REPLACE WORN GASKET ON COOLER IN FRONT PREP AREA.
  4. Short Form Complaint

    2 infractions

    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • All food should be properly protected from contamination during storage, preparation, display, service, and transportation. MUST REPLACE MISSING GLSSS DOOR/SHIELD AT COOKING LINE AND HOT HOLDING UNITS,AT COUNTER, TO PROTECT FOOD FROM PUBLIC,INADEQUATE FOOD PROTECTION. SERIOUS CITATION ISSUED.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. MUST STILL REPAIR/REPLACE WORN GARKET ON COOLER IN FRONT PREP AREA.
  5. Canvass

    7 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. MUST PROVIDE A SPLASH GUARD TO SEPARATE EXPOSED HAND SINK FROM 3-COMP. SINK IN REAR PREP AREA. MUST REPLACE WORN RUBBER GASKET ON FRONT 1 DOOR REACH IN COOLER IN FRONT PREP AREA.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. MUST DETAIL CLEAN AND MAINTAIN THE MEAT SLICER IN REAP PREP AREA, EXTERIOR OF GREASE TRAP AND COOKING EQUIPMENTS, CLEAN AND REMOVE EXCESSIVE ICE IN FRONT REACH IN FREEZER BY 1-COMP. SINK.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. MUST REPLACE ALL BROKEN/DAMAGED FLOOR TILES IN REAR BY EXIT DOOR.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • The walls and ceilings shall be in good repair and easily cleaned. MUST REPLACE/PROVIDE ALL MISSING TILED AND RUBBER WALLBASES IN TOILET ROOMS, BY REAR EXIT DOOR AND THROUGHOUT AS NEEDED. MUST CLEAN ALL VENTS/CEILING TILES THROUGHOUT AND VENTILKATION HOOD.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors. MUST REMOVE ANY UNUSED OR UNNECESSARY EQUIPMENT/ARTICLES FROM REAR STORAGE/PREP AREAS.
    • 44. ONLY AUTHORIZED PERSONNEL IN THE FOOD-PREP AREA
      • The traffic of unnecessary persons through the food preparation and the utensil washing areas is prohibited. OBSERVED A CHILD IN THE PREP AREA NO CHILDRENS OR UNNECESSARY PERSONS ALLOWED IN THE PREP AREA.

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