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MAXWELL AND FISH

7139 S STATE ST, CHICAGO, IL 60619 · Restaurant

Inspection summary

MAXWELL AND FISH has been inspected 4 times by Chicago Department of Public Health since October 24, 2011. The most recent inspection, on November 16, 2015, found no infractions.

2 of 4 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, Handwashing and staff hygiene and Pests.

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 3 times on October 24, 2011. For example: FACILITIES TO MAINTAIN PROPER TEMPERATURE

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded 2 times across 2 separate inspections, most recently on March 15, 2012. For example: APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

  • 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 once on October 24, 2011. For example: INSIDE CONTAINERS OR RECEPTACLES: ADEQUATE NUMBER, PROPERLY COVERED AND INSECT/RODENT PROOF

  • 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 2 separate inspections, most recently on March 15, 2012. 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 4 times across 2 separate inspections, most recently on March 15, 2012. 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.

4 inspections

  1. Canvass

    0 infractions

  2. Complaint

    9 infractions

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO CERTIFIED MGR. OR VALID CITY OF CHICAGO FOOD SANITATION CERTIFICATE POSTED AT TIME OF INVESTIGATION - CITATION ISSUED - SERIOUS 7-38-012.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • PAINT RUSTY INTERIOR OF 2-DOOR PRODUCE/POTATO COOLER. REPLACE GASKET ON DOOR TO SAME UNIT. REMOVE GREASY BOXES FROM SHELF/TABLE WHERE GRILL IS LOCATED.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN THE FOLLOWING: SIDES OF ALL COOKING EQUIPMENT, INTERIORS OF ALL DEEP FRYER CABINETS, GRILL, INTERIORS OF COOLERS, SHELVES & PREP TABLES, FILTERS & HOOD ABOVE COOKING EQUIPMENT.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN FLOOR IN REAR CLOSET BY WASHROOM, IN OFFICE AND WHERE NEEDED.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • SEAL CRACKS IN WALL BASES.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • REPLACE BLOWN LIGHTS.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • REPAIR LEAK IN 2-DOOR PRODUCE COOLER.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • ELIMINATE CLUTTER IN REAR FURNACE CLOSET. KEEP REAR OUTSIDE AREA CLEAN.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • FOOD HANDLERS MUST WEAR HAIR RESTRAINTS.
  3. License Re-Inspection

    0 infractions

  4. License

    14 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • INADEQUATE REFRIGERATION. MUST PROVIDE ADDITIONAL REFRIGERATION UNITS ON SITE TO SUSTAIN FOOD OPERATION. ALSO REPAIR REFRIGERATION UNITS ON SITE THAT ARE NOT AT THE APPROPRIATE TEMPERATURE.
    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • MUST HAVE ALL COOLERS,FREEZERS AND HOT HOLDING EQUIPMENT ON SITE AND OPERATING TO VERIFY THAT THEY WORK PROPERLY.
    • 11. ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED
      • MUST INSTALL AN EXPOSED HAND SINK THAT IS READILY ACCESSIBLE TO THE FOOD PREP AREA. (MUST PROVIDE HOT AND COLD OR TEMPERED WATER)
    • 12. HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA
      • MUST PROVIDE TOILET PAPER IN EMPLOYEE WASHROOM. MUST PROVIDE SOAP AND PAPER TOWELS AT ALL HAND WASHING FACILITIES.
    • 20. INSIDE CONTAINERS OR RECEPTACLES: ADEQUATE NUMBER, PROPERLY COVERED AND INSECT/RODENT PROOF
      • PROVIDE WASTE BASKET FOR EMPLOYEE WASHROOM.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST HAVE ALL EQUIPMENT FOR BUSINESS INSTALLED AND ON SITE FOR FULL INSPECTION. (FRONT COUNTER,PREP TABLES,COOLERS,FREEZERS AND ALL OTHER EQUIPMENT)
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST REPLACE MISSING FILTER UNDER VENTILATION HOOD. MUST SEAL OPENINGS AROUND FAUCET AT 3 COMPARTMENT SINK.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST REPAIR BROKEN FLOOR TILES UNDER 3 COMP SINK AND THROUGHOUT PREP AREA AS NEEDED. MUST PROVIDE BASEBOARD ALONG WALLS WHERE MISSING.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • REPLACE ALL FLICKERING LIGHT BULBS TO ALLOW FOR MORE ADEQUATE LIGHTING.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • ALL COOKING EQUIPMENT MUST FIT COMPLETELY UNDERNEATH THE VENTILATION HOOD.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST PROVIDE A WINDOW OPEN TO THE AIR OR MECHANICAL VENTILATION IN EMPLOYEE WASHROOM.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • MUST PROVIDE A THERMOMETER ON INTERIOR OF ALL REFRIGERATION UNITS.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MUST REMOVE ALL CLUTTER AND GARBAGE FROM OUTSIDE REAR STORAGE AREAS. MUST ALSO REMOVE WEEDS FROM ALONG FENCE AND PROPERLY MAINTAIN AREAS.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MUST REMOVE ALL CLUTTER AND CONSTRUCTION MATERIALS FROM INTERIOR OF PREMISES. MUST

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