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JACKSON FISH & CHICKEN

229 S WESTERN AVE, CHICAGO, IL 60612 · Restaurant

Inspection summary

JACKSON FISH & CHICKEN has been inspected 3 times by Chicago Department of Public Health since March 12, 2013. The most recent inspection, on December 20, 2013, found no infractions.

1 of 3 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.

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 July 12, 2013. For example: FACILITIES TO MAINTAIN PROPER TEMPERATURE

  • 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 2 times across 2 separate inspections, most recently on July 12, 2013. For example: FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

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.

3 inspections

  1. Canvass

    0 infractions

  2. Complaint

    4 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • AIR TEMPERATURE TAKEN OF (1) 2 DOOR REACH-IN COOLER NEAR EXIT DOOR WAS FOUND TO BE AT IMPROPER TEMPERATURE READING BETWEEN 45.9F TO 50.7F ALSO ANOTHER 2 DOOR REACH-IN COOLER ACROSS FROM GRILL IS FOUND TO BE AT IMPROPER TEMPERATURE READIND 51.4F BOTH COOLERS WILL BE TAGED DURING INSPECTION,MUST FAX A LETTER FOR TAG REMOVAL WHEN COOLERS ARE REPAIRED FAX#312 746-4240 ATTENTION ARLEEN LOPEZ,SUPERVISOR
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • INTERMAL TEMPERATURES TAKEN OF POTENTIALLY HAZARDOUS FOODS INSIDE BOTH 2 DOOR REACH-IN COOLERS RANGE FROM 44.3F TO 57.9F FOOD ITEMS ARE DENATURED AND DESTROYED AT THIS TIME OF INSPECTION FOOD ITEMS ARE,RAW CATFISH,RAW CHICKEN,ITALIAN BEEF,JACKS SALMON,CHICKEN TENDERS,PIZZA PUFF,SOUR CREAM,CHEESE,AND GYRO SAUCE TOTAL WEIGHT 250LBS TOTAL COST BETWEEN $700 AND $800 DOLLARS CITATION ISSUED 7-38-005(A)
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN INTERIOR BOTTOM OF DEEP FRYER HAS GREQSE BUILD-UP INSIDE COMPARTMENTS MUST CLEAN EQUIPMENT ALSO CLEAN EXTERIOR OF LIGHT SHIELD COVERS IN REAR OF PREMISES
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • MUST PROVIDE THERMOMETERS INSIDE ALL PREP CHEST COOLERS AND REACH-N COOLERS
  3. License

    1 infraction

    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • SEAL HOLES AROUND ALL PIPES LEADING INTO CEILING.

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