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J & J FISH

5101 S ASHLAND AVE, CHICAGO, IL 60609 · Restaurant

Inspection summary

J & J FISH has been inspected 7 times by Chicago Department of Public Health since May 11, 2010. The most recent inspection, on November 26, 2012, found no infractions.

4 of 7 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 and Pests.

The last 4 inspections in a row found no infractions. 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 4 times across 2 separate inspections, most recently on May 13, 2010. For example: REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

  • 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 2 times on May 11, 2010. 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 3 separate inspections, most recently on May 14, 2010. 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 5 times across 3 separate inspections, most recently on May 14, 2010. 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.

7 inspections

  1. Canvass

    0 infractions

  2. Short Form Complaint

    0 infractions

  3. Short Form Complaint

    0 infractions

  4. Complaint Re-Inspection

    0 infractions

  5. Complaint Re-Inspection

    4 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN THE FOLLOWING: INTERIORS & EXTERIORS OF THE FOLLOWING: DEEP FRYERS, COOLERS, FREEZERS, SOFT-SERVE MACHINE, ALL TABLES, RACKS, SHELVES, COUNTERS, HOOD & FILTERS ABOVE COOKING EQUIPMENT, GRILLS, EXTERIORS OF ALL COOKING EQUIPMENT, STORAGE CONTAINERS, GARBAGE CONTAINERS, ALL FIXTURES IN WASHROOM, ALL SINKS AND ALL OTHER UNCLEAN SURFACES
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • REPLACE ALL MISSING FLOOR TILES THROUGHOUT. DETAIL CLEAN ALL FLOORS ALONG ALL WALL BASES, IN CORNERS, UNDERNEATH AND BEHIND ALL HEAVY EQUIPMENT THROUGHOUT EVERY ROOM INCLUDING WALK-IN COOLER & FREEZER.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • SEAL ALL HOLES & OPENINGS IN ALL WALLS & CEILINGS, REPLACE ALL STAINED & DAMAGED CEILING TILES, CLEAN ALL UNCLEAN LIGHT SHIELDS & ATTACHED EQUIPMENT(CEILING FANS)& CEILING VENTS. REPAIR ALL LOOSE WALL PANELS THROUGHOUT. CLEAN AND PAINT ALL DOORS THROUGHOUT AND WALLS WHERE NEEDED (INCLUDING DINING AREA).
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • VIOLATION CORRECTED.
  6. Complaint Re-Inspection

    7 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • ALL STORAGE RACKS SHELVES & SURFACES MUST BE FREE OF RUST, MUST EITHER PAINT OR REPLACE ALL RUSTY SURFACES
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN THE FOLLOWING: INTERIORS & EXTERIORS OF THE FOLLOWING: DEEP FRYERS, COOLERS, FREEZERS, SOFT-SERVE MACHINE, ALL TABLES, RACKS, SHELVES, COUNTERS, HOOD & FILTERS ABOVE COOKING EQUIPMENT, GRILLS, EXTERIORS OF ALL COOKING EQUIPMENT, STORAGE CONTAINERS, GARBAGE CONTAINERS, ALL FIXTURES IN WASHROOM, ALL SINKS AND ALL OTHER UNCLEAN SURFACES
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • REPLACE ALL MISSING FLOOR TILES THROUGHOUT. DETAIL CLEAN ALL FLOORS ALONG ALL WALL BASES, IN CORNERS, UNDERNEATH AND BEHIND ALL HEAVY EQUIPMENT THROUGHOUT EVERY ROOM INCLUDING WALK-IN COOLER & FREEZER.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • SEAL ALL HOLES & OPENINGS IN ALL WALLS & CEILINGS, REPLACE ALL STAINED & DAMAGED CEILING TILES, CLEAN ALL UNCLEAN LIGHT SHIELDS & ATTACHED EQUIPMENT(CEILING FANS)& CEILING VENTS. REPAIR ALL LOOSE WALL PANELS THROUGHOUT. CLEAN AND PAINT ALL DOORS THROUGHOUT AND WALLS WHERE NEEDED (INCLUDING DINING AREA).
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • . REPLACE ALL MISSING LIGHT SHIELDS IN FOOD PREP AND DISH WASHING AREA
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • LEAKY HOT WATER TANK, REPAIR SAME.
    • 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.
  7. Complaint

    11 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • All cold food shall be stored at a temperature of 40F or less. PRE-COOKED CHICKEN FOUND AT 111 DEGREES ON SHELF UNDERNEATH PREP TABLE-CITATION ISSUED-CRITICAL 20IB VALUED AT 30.00
    • 8. SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
      • Equipment and utensils should get proper exposure to the sanitizing solution during the rinse cycle. Bactericidal treatment shall consist of exposure of all dish and utensil surfaces to a rinse of clean water at a temperature of not less than 180F. UNABLE TO SANITIZE ALL MULTI-USE EQUIPMENT, FAUCET (RIGHT) AT 3 COMP. SINK IN POOR REPAIR-CITATION ISSUED-CRITICAL
    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines. APPROXIMATELY 25 MICE DROPPINGS NOTED INSIDE SMALL CLOSET WHERE FURNACE IS LOCATED-CLEAN & SANITIZE ALL AFFECTED AREAS, SEAL UP ALL OPENINGS FOUND AND HAVE PEST CONTROL OPERATOR UPDATE PEST CONTROL LOG BOOK WITH REQUIRED DOCUMENTATION-CITATION ISSUED-SERIOUS
    • 19. OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED
      • The area outside of the establishment used for the storage of garbage shall be clean at all times and shall not constitute a nuisance. TRASH & DEBRIS NOTED IN PARKING LOT/GARBAGE & GREASE DUMPSTER AREA-MUST KEEP AREA CLEAN-CITATION ISSUED-SERIOUS
    • 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. ALL STORAGE RACKS SHELVES & SURFACES MUST BE FREE OF RUST, MUST EITHER PAINT OR REPLACE ALL RUSTY SURFACES.
    • 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 CLEAN THE FOLLOWING: INTERIORS & EXTERIORS OF THE FOLLOWING: DEEP FRYERS, COOLERS, FREEZERS, SOFT-SERVE MACHINE, ALL TABLES, RACKS, SHELVES, COUNTERS, HOOD & FILTERS ABOVE COOKING EQUIPMENT, GRILLS, EXTERIORS OF ALL COOKING EQUIPMENT, STORAGE CONTAINERS, GARBAGE CONTAINERS, ALL FIXTURES IN WASHROOM, ALL SINKS AND ALL OTHER UNCLEAN SURFACES
    • 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. REPLACE ALL MISSING FLOOR TILES THROUGHOUT. DETAIL CLEAN ALL FLOORS ALONG ALL WALL BASES, IN CORNERS, UNDERNEATH AND BEHIND ALL HEAVY EQUIPMENT THROUGHOUT EVERY ROOM INCLUDING WALK-IN COOLER & FREEZER.
    • 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. SEAL ALL HOLES & OPENINGS IN ALL WALLS & CEILINGS, REPLACE ALL STAINED & DAMAGED CEILING TILES, CLEAN ALL UNCLEAN LIGHT SHIELDS & ATTACHED EQUIPMENT(CEILING FANS)& CEILING VENTS. REPAIR ALL LOOSE WALL PANELS THROUGHOUT. CLEAN AND PAINT ALL DOORS THROUGHOUT AND WALLS WHERE NEEDED (INCLUDING DINING AREA).
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces. REPLACE ALL MISSING LIGHT SHIELDS IN FOOD PREP AND DISH WASHING AREA
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • REPAIR LEAKY FAUCETS AT BOTH 2 & 3 COMP. SINKS AND REPAIR LEAK UNDERNEATH 2 COMP SINK
    • 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.

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