JACK'S FISH CHICKEN & MORE
1116 S KEDZIE AVE, CHICAGO, IL 60612 · Restaurant
11 inspections
- Canvass
0 infractions
- Canvass Re-Inspection
0 infractions
- Canvass
5 infractions
- 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
- PREVIOUS MINOR VIOLATIONS FROM REPORT #1445309 DATED APRIL 27,2015 NOT CORRECTED AND/OR MAINTAINED. INSTRUCTED TO CORRECT AND MAINTAIN THE FOLLOWING: 32-MUST REPLACE THE TORN DOOR GASKETS INSIDE OF THE DOORS OF THE PREP COOLERS. 36-MUST PROVIDE LIGHT SHIELDS FOR THE LIGHTS INSIDE OF THE 3 DOOR PREP COOLER. 45-ALL FOOD HANDLING EMPLOYEES MUST SHOW PROOF OF FOOD HANDLER TRAINING. MUST PROVIDE. SERIOUS VIOLATION 7-42-090
- 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
- INSTRUCTED TO LABEL THE BULK INGREDIENT CONTAINERS AND MAINTAIN.
- 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
- FOUND THE INTERIOR/EXTERIOR OF THE FRYERS IN NEED OF CLEANING. INSTRUCTED TO CLEAN AND MAINTAIN FRYERS.
- 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
- FOUND THE CEILING TILES AND VENTS IN THE PREP AREA NOT CLEAN. INSTRUCTED TO CLEAN, REMOVE THE DIRT/DUST BUILD UP AND MAINTAIN.
- 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
- INSTRUCTED TO REPLACE THE WATER STAINED CEILING TILES IN THE REAR.
- 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
- Canvass Re-Inspection
5 infractions
- 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
- MUST REPLACE THE TORN DOOR GASKETS INSIDE OF THE DOORS OF THE PREP COOLERS ALONG THE COOK LINE.
- 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
- MUST PROVIDE LIGHT SHIELDS FOR THE LIGHTS INSIDE OF THE 3 DOOR PREP COOLER.
- 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
- MUST INSTALL A SELF-CLOSING DOOR DEVICE FOR THE WASHROOM DOOR.
- 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
- MUST PROVIDE VISIBLE THERMOMETERS INSIDE OF ALL OF THE PREP COOLERS.
- 45. FOOD HANDLER REQUIREMENTS MET
- ALL FOOD HANDLING EMPLOYEES MUST SHOW PROOF OF FOOD HANDLER TRAINING. MUST PROVIDE.
- 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
- Canvass
15 infractions
- 11. ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED
- NO HOT WATER PRESSURE OR TEMPERED WATER IS AVAILABLE AT THE EXPOSED HANDWASHING SINK IN THE FOOD PREP AREA. MANAGEMENT INSTRUCTED TO REPAIR AND PROVIDE HOT RUNNING WATER TO PROPERLY WASH HANDS. MUST MAINTAIN THE EXPOSED HANDWASHING SINK AT ALL TIMES AND PROVIDE HOT AND COLD RUNNING WATER. CRITICAL VIOLATION 7-38-030.
- 19. OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED
- OUTSIDE GARBAGE AREA IS NOT MAINTAINED CLEAN. OBSERVED EXCESSIVE GREASE ON THE TOP AND SIDES OF THE GREASE DUMPSTER. MANAGEMENT INSTRUCTED TO CLEAN AND MAINTAIN. ALSO, OBSERVED EXCESSIVE GARBAGE AND LITTER IN THE OUTSIDE GARBAGE AREA AROUND THE GREASE DUMPSTER AND BACK DOOR OF THE RESTAURANT. MUST CLEAN AND MAINTAIN THIS AREA AT ALL TIMES. ALSO, OBSERVED THE GARBAGE DUMPSTER LIDS OPEN. MUST CLOSE THE DUMPSTER LIDS WHEN NOT IN USE. SERIOUS VIOLATION 7-38-020.
- 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
- NO CITY OF CHICAGO CERTIFIED FOOD MANAGER PRESENT WHILE POTENTIALLY HAZARDOUS FOODS (ITALIAN BEEF AT 183.2F) IS BEING PREPARED AND SERVED. ALSO, NO VALID CITY OF CHICAGO FOOD SANITATION CERTIFICATES ARE POSTED ON THE PREMISES. MANAGEMENT INSTRUCTED THAT A CERTIFIED FOOD MANAGER MUST BE PRESENT AT ALL TIMES WHILE POTENTIALLY HAZARDOUS FOODS ARE BEING PREPARED AND SERVED. SERIOUS VIOLATION 7-38-012A.
- 28. * INSPECTION REPORT SUMMARY DISPLAYED AND VISIBLE TO ALL CUSTOMERS
- PREVIOUS INSPECTION SUMMARY REPORT FROM 5/19/14 WAS NOT POSTED AND VISIBLE TO CUSTOMERS. MANAGEMENT WAS GIVEN A COPY OF TODAY'S INSPECTION SUMMART REPORT AND WAS INSTRUCTED TO POST IT IN VIEW OF ALL CUSTOMERS. SERIOUS VIOLATION 7-42-010B.
- 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
- MUST LABEL AND DATE PREPARED FOODS IN THE WALK-IN COOLER.
- 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
- MUST REPLACE THE TORN DOOR GASKETS INSIDE OF THE DOORS OF THE PREP COOLERS. ALSO, THE CHEST FREEZER DOOR IS BROKEN. MUST REPAIR. OBSERVED KNIVES STORED IN BETWEEN THE COOLER AND COUNTERTOP. MUST STORE KNIVES PROPERLY IN A KNIFE RACK.
- 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
- DETAIL CLEAN THE FOLLOWING ITEMS: HANDLES OF THE EXPOSED HANDWASHING SINK, INTERIOR OF THE PREP COOLERS, EXTERIOR OF THE STEAM TABLE BETWEEN THE DEEP FRYERS AND GRILL, INTERIOR OF DEEP FRYERS, FOOD STORAGE CONTAINERS, INTERIOR/EXTERIOR OF THE MICROWAVE, WIRE STORAGE RACKS, INTERIOR OF THE TOASTER OVEN, MEAT SLICER, VENTILATION FAN COVER FOR THE WASHROOM, FAN GUARDS IN THE WALK-IN COOLER.
- 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
- CLEAN THE FLOOR OF THE FOOD PREP AREA ESPECIALLY UNDER EQUIPMENT AND AROUND WALLS.
- 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
- REPLACE THE BASEBOARD WHERE MISSING IN THE FOOD PREP AREA. REPAIR THE BASEBOARD AND WALLS IN THE WASHROOM. REPLACE WATER STAINED CEILING TILES IN THE FOOD PREP AREA. REPLACE THE MISSING THE DOOR KNOBS FOR THE REAR FIRE DOOR TO SEAL OPENINGS.
- 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
- MUST PROVIDE ADEQUATE LIGHTING INSIDE OF THE WALK-IN FREEZER. MUST PROVIDE LIGHT SHIELDS FOR THE LIGHTS INSIDE OF THE 3 DOOR PREP COOLER. MUST PROVIDE ADEQUATE LIGHTING NEAR THE REAR EXIT DOOR.
- 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
- MUST INSTALL A BACKFLOW PREVENTION DEVICE AT THE ICE MACHINE. THE SPRAY NOZZLE FOR THE 3 COMPARTMENT SINK FALLS BELOW THE FLOOD RIM OF THE 3 COMPARTMENT SINK. MUST REPLACE OR PROVIDE A HOOK TO KEEP THE NOZZLE ABOVE THE FLOOD RIM LEVEL. GYRO SPIT MUST BE STORED BENEATH THE VENTILATION HOOD.
- 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
- MUST PROVIDE VISIBLE THERMOMETERS INSIDE OF ALL OF THE PREP COOLERS.
- 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
- OBSERVED BOXES OF FRENCH FRIES AND FISH STORED ON THE FLOOR IN THE WALK-IN FREEZER. MUST STORE ALL FOOD 6" OFF OF THE FLOOR.
- 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
- OBSERVED FOOD HANDLING EMPLOYEES WITHOUT HAIR RESTRAINTS. MANAGEMENT INSTRUCTED THAT ALL FOOD HANDLING EMPLOYEES MUST WEAR HAIR RESTRAINTS.
- 45. FOOD HANDLER REQUIREMENTS MET
- ALL FOOD HANDLING EMPLOYEES MUST SHOW PROOF OF FOOD HANDLER TRAINING. MUST PROVIDE.
- 11. ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED
- Canvass
5 infractions
- 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
- FOUND POTENTIALLY HAZARDOUS FOODS AT IMPROPER INTERNAL TEMPERATURES SUCH AS: 10lbs OF RAW CHICKEN AT 55.1F IN A BUCKET UNDER THE EXPOSED HAND SINK. ALSO FOUND 15LBS OF COOKED CHICKEN AT 75.6F IN PAN IN THE PREP AREA, 2LBS OF CHOP STEAK AT 80.6F ON THE PREP TABLE. NO TEMPERATURE LOG. TOTAL COST WAS $200 FOR ALL FOODS THAT WAS DISCARDED AND DENATURED. CITATION ISSUED #7-38-005(A)
- 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
- NO CITY CERTIFIED FOOD SERVICE MANAGER ON DUTY WHILE POTENTIALLY HAZARDOUS FOODS ARE BEING PREPARED AND SERVED SUCH AS CHICKEN,BURGERS,ITALIAN BEEF AND FISH. A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. CITATION ISSUED #7-38-012
- 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
- MUST CLEAN THE INTERIOR OF THE PREP COOLER TO REMOVE SPILLS.
- 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
- FLOORS NEED CLEANING ALONG THE WALL BASE, IN CORNERS AND UNDER SHELVING IN THE WALK IN COOLER AND FREEZER TO REMOVE SPILLS, DEBRIS, WATER AND GREASE.
- 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
- NOTED LEAKS AT THE 3 COMPARTMENT SINK AT THE BASE OF THE FAUCET AND IN THE TOILET ROOM AT THE TOILET WATER LINE.
- 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
- Canvass
9 infractions
- 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
- THE AIR TEMPERATURE TAKEN OF THE PREP COOLER AT THE FRONT PREP AREA WAS FOUND AT IMPROPER TEMPERATURE,THE READING WAS 66.9F,WHICH HAD POTENTIALLY HAZARDOUS FOOD STORED IN COOLER,THE UNIT WILL BE TAGGED AND MUST FAX A LETTER FOR TAG REMOVAL WHEN THE COOLER IS REPAIRED FAX# 312-746-4240 ATTENTION,SUPERVISOR CRITICAL VIOLATION 7-38-005(A) CITATION ISSUED
- 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
- INTERNAL TEMPERATURES TAKEN OF POTENTIALLY HAZARDOUS FOODS INSIDE PREP COOLER RANGE FROM 53.3F TO 70.8F,FOOD ITEMS ARE SLICED TOMATOES,SLICED ONIONS,SLICED CUCUMBERS,STEAK,HAMBURGER PATTIES,CHEESE,GYRO SAUCE,AND MAYO,ALL FOOD ITEMS WERE DENATURED AND DESTROYED AT THIS TIME BY MANAGER,TOTAL WEIGHT 26.5LBS AND TOTAL COST 39.50 CRITICAL VIOLATION 7-38-005(A) CITATION ISSUED
- 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
- MUST LABEL BULK FOOD CONTAINERS IN THE REAR PREP AREA UNDERNEATH TABLE
- 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
- MUST DETAIL CLEAN ALL REACH-IN COOLERS IN THE REAR AND FRONT PREP AREA OF FOOD DEBRIS ALSO MUST DETAIL CLEAN ALL COOKING EQUIPMENT OF GREASE BUILB-UP,ESPECIALLY BOTTOM COMPARTMENT OF ALL DEEP FRYERS AND DEFROST THE CHEST FREEZER IN THE FRONT PREP AREA,HAS HEAVY ICE BUILD-UP
- 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
- FLOORS NEED DETAIL CLEANING IN THE REAR PREP AREA ALONG WALL BASE AND CORNERS
- 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
- MUST REPLACE STAINED CEILING TILES IN THE PREP AREA AND SOME MISSING COVING AT WALL BASE INSIDE WASHROOM IN REAR OF PREMISES ALSO DETAIL CLEAN WALLS NEAR COOKING EQUIPMENT,HAS GREASE AND FOOD BUILD-UP
- 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
- MUST REPLACE BURNED OUT BULB AT VENTILATION OVER STOVE
- 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
- MUST REPAIR SMALL WATER LEAK AT THE 3 COMPARTMENT SINK IN REAR OF PREMISES
- 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
- MUST PROVIDE THERMOMETERS INSIDE THE 3 DOOR REACH-IN COOLER AND INSIDE THE WALK-IN COOLER ALSO THE PREP COOLER AT FRONT PREP AREA
- 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
- Complaint
6 infractions
- 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
- MUST CLEAN AND MAINTAIN MEAT SLICER.
- 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
- CLEAN INTERIOR BOTTOM AND EXTERIOR SURFACES OF FRYERS AND MAINTAIN.
- 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
- CLEAN FLOOR DRAIN BETWEEN MOP SINK AND HOT WATER TANK AND MAINTAIN.
- 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
- REMOVE DUST FROM FAN COVER IN WALK-IN COOLER.
- 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
- MUST PROVIDE THREE WORKING DRAIN STOPPERS FOR THREE COMP SINK FOR PROPER SET UP OF WASH, RINSE AND SANITIZING.
- 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
- INSTRUCTED ON PROPER STORAGE OF WET MOPS, STORE UPWARD TO DRY, NOT IN MOP BUCKET.
- 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
- Complaint
5 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. PREVIOUS VIOLATION WAS CORRECTED FROM FEB. 2010. MUST CLEAN AND MAINTAIN MEAT SLICER.
- 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. CLEAN INTERIOR BOTTOM AND EXTERIOR SURFACES OF FRYERS AND MAINTAINED.
- 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
- MUST PROVIDE THREE WORKING DRAIN STOPPERS FOR THREE COMP SINK FOR PROPER SET UP OF WASH, RINSE AND SANITIZING.
- 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
- INSTRUCTED ON PROPER STORAGE OF WET MOPS. STORE UPWARD TO DRY, NOT IN MOP BUCKET.
- 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
- INSTRUCTED ON PROPER STORAGE OF ICE SCOOP; STORE WITH HANDLE UP OR OUTSIDE OF MACHINE IN A SANITIZING SOLUTION.
- 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
- Short Form Complaint
3 infractions
- 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
- A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. NO CERTIFIED FOOD MANAGER ON DUTY WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED. [PREPARING/SERVING CHICKEN, SALADS, ETC..]. INSTRUCTED A CERTIFIED FOOD MANAGER MUST BE ON DUTY AT ALL TIMES. CITATION ISSUED 7-38-012 SERIOUS.
- 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
- Inspector Comments: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. Clean and sanitize the sink after it is soiled by food handlers breading foods.
- 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
- Inspector Comments: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. Clean off the cooking equipment of grease buildup.
- 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
- Complaint
2 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. Clean and sanitize the sink after it is soiled by food handlers breading foods.
- 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. Clean off the cooking equipment of grease buildup.
- 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED