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SHARK FISH & CHICKEN

35 E 59TH ST, CHICAGO, IL 60637 · Restaurant

Inspection summary

SHARK FISH & CHICKEN has been inspected 9 times by Chicago Department of Public Health since May 19, 2011. The most recent inspection, on November 22, 2016, recorded 1 infraction.

1 of 9 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 source, labelling and allergens, Pests and Food temperature control.

The number of infractions per inspection has stayed roughly the same over time.

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 source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded 3 times across 3 separate inspections, most recently on February 24, 2015. For example: FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

  • 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 across 2 separate inspections, most recently on November 14, 2016. For example: NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

  • 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 2 times across 2 separate inspections, most recently on February 24, 2015. For example: REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

  • 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 once on September 10, 2012. For example: HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA

  • 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 21 times across 8 separate inspections, most recently on November 22, 2016. 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.

9 inspections

  1. Canvass Re-Inspection

    1 infraction

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST DETAIL CLEAN THE INTERIOR AND EXTERIOR OF THE FRYERS OF GREASE BUILD UP AND INTERIOR BOTTOM OF ALL REFRIGERATION UNITS OF FOOD DEBRIS, SPILLS AND MEAT JUICES.
  2. Canvass

    3 infractions

    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • OBSERVED 25-30 FRUIT FLIES ON WALL, EXTERIOR OF WALK-IN COOLER, CEILING AND PAPER GOODS/PAPER GOODS STORAGE RACK AT REAR. MUST REMOVE. SERIOUS VIOLATION 7-38-020.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST DETAIL CLEAN THE INTERIOR AND EXTERIOR OF THE FRYERS OF GREASE BUILD UP AND INTERIOR BOTTOM OF ALL REFRIGERATION UNITS OF FOOD DEBRIS, SPILLS AND MEAT JUICES.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN FRONT FLOOR UNDER DISPLAY COOLER OF DEBRIS AND ALONG COOK LINE OF GREASE SPILLS.
  3. Complaint

    9 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • MUST LABEL BULK FOOD STORAGE CONTAINERS.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST PROVIDE SHELVING UNIT IN WALK IN FREEZER FOR FOOD STORAGE.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN GREASE AND FOOD DEBRI FROM GRILL TABLE,PREP TABLES,ALL SHELVING UNITS,ROLLING CART,CHEST FREEZER,FRYERS,REACH IN COOLERS.MUST DEFROST CHEST FREEZER.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST CLEAN GREASE FROM FLOOR UNDER FRYERS.MUST CLEAN FLOOR DRAINS.MUST REMOVE ICE BUILD UP FROM FLOOR IN WALK IN FREEZER.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST CLEAN LIGHT SHIELDS IN LOBBY,WALLS THROUGHOUT AND IN WALK IN COOLER.MUST SCRAPE AND PAINT PEELING PAINT THROUGHOUT PREMISES.MUST ADJUST THRESHOLDS AT FRONT AND REAR DOORS.MUST REPLACE MISSING WALL BASES WHERE NEEDED.MUST SEAL ALL OPENINGS AROUND PIPES AND WIRES.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • MUST REPLACE BURNTOUT LIGHTS AT HOOD.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST PLACE COOKING EQUIPMENT UNDER VENTILATION HOOD.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • MUST PROVIDE PROBE THERMOMETER FOR FOOD TEMPS.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • IDPH FOOD HANDLERS REQUIREMENTS NOT MET.MUST ENROLL.
  4. Canvass

    4 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • OBSERVED BULK CONTAINERS NOT PROPERLY LABELED IE. FLOUR ETC., INSTRUCTED TO LABEL.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED THE FOLLOWING ITEMS NOT CLEAN BULK CONTAINERS, 2 TIER TABLE FRONT,INTERIOR OF MICROWAVE. INSTRUCTED TO CLEAN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED WATER DAMAGED CEILING TILES, AND DIRTY CEILING LIGHT SHIELDS, INSTRUCTED TO CLEAN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • OBSERVED BROKEN SINK STOPPERS, INSTRUCTED TO REPLACE.
  5. Complaint Re-Inspection

    5 infractions

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO VALID CITY OF CHICAGO FOODSERVICE MANAGERS CERTIFICATE POSTED. ALSO, NO CERTIFIED MANAGER ON SITE WHILE POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED. MUST PROVIDE. SERIOUS CITATION ISSUED 7-38-012 (CHICKEN)
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • REPAIR LEAK AT INTERIOR WASTE GREASE RECEPTACLE TO PREVENT SPILLS.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST DETAIL CLEAN UNUSED PREP COOLER UNDER CUTTING BOARD AND REMOVE FOUL ODORS AND SPILLS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST DETAIL CLEAN FLOORS UNDER AND AROUND INTERIOR WASTE GREASE CONTAINER AND REMOVE EXCESSIVE GREASE SPILLS.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • REPAIR BROKEN HANDLE AT 3 COMPARTMENT SINK SPRAYER.
  6. Canvass

    6 infractions

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO VALID CITY OF CHICAGO FOODSERVICE MANAGERS CERTIFICATE POSTED. ALSO, NO CERTIFIED MANAGER ON SITE WHILE POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED. MUST PROVIDE. SERIOUS CITATION ISSUED 7-38-012
    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • PREVIOUS MINOR VIOLATIONS FROM REPORT # 1235141 ON 09/10/2012 NOT CORRECTED. (31)MUST PROPERLY CLEAN AND SANITIZE THE EXTERIOR OF ALL BULK FOOD ITEM CONTAINERS AND MULTI USE ITEMS. MUST REMOVE HEAVY FOOD DEBRIS AND GREASE,(32)NOTED EXCESSIVE RUST ON EXTERIOR TOP OF THE GREASE TRAP AND ON STORAGE SHELVES IN THE WALK IN COOLER. MUST REMOVE RUST,REPAINT AREAS WITH A NON TOXIC LIGHT COLORED PAINT OR REPLACE, (33)MUST DETAIL CLEAN THE INTERIOR AND EXTERIOR OF THE FRYERS AND COOLERS,ON TOP AND UNDERNEATH ALL PREP TABLES AND SINKS AND THE HOOD ABOVE THE COOKING EQUIPMENT,(35)MUST REPLACE ALL STAINED CEILING TILES. MUST CLEAN AND REPAINT SOILED DOORS LEADING TO WASHROOM AND OUTSIDE GARBAGE AREA,(36)MUST REPLACE THE BURNED OUT LIGHT BULB IN THE WALK IN COOLER. MUST CORRECT ALL MINOR VIOLATIONS BY THE DATES SPECIFIED ON THE REPORT. SERIOUS CITATION ISSUED 7-42-090
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • REPAIR LEAK AT INTERIOR WASTE GREASE RECEPTACLE TO PREVENT SPILLS.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST DETAIL CLEAN UNUSED PREP COOLER UNDER CUTTING BOARD AND REMOVE FOUL ODORS AND SPILLS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST DETAIL CLEAN FLOORS UNDER AND AROUND INTERIOR WASTE GREASE CONTAINER AND REMOVE EXCESSIVE GREASE SPILLS.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • REPAIR BROKEN HANDLE AT 3 COMPARTMENT SINK SPRAYER.
  7. Canvass

    9 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES. NOTED APPROXIMATELY 5LBS OF COOKED CHICKEN ON THE COOK LINE AT IMPROPER TEMPERATURES RANGING BETWEEN 90-94 DEGREES F. MUST MAINTAIN POTENTIALLY HAZARDOUS FOODS AT 40 DEGREES F AND BELOW OR 140 DEGREES F AND ABOVE.
    • 12. HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA
      • NO SOAP AND SANITARY HAND SRYING DEVICES AT HAND WASHING FACILITIES. NO SOAP NOTED AT THE EXPOSED HAND SINK IN THE FRONT PREP AREA OR IN THE EMPLOYEE WASHROOM. ALSO, NO PAPER TOWELS AT THE FRONT AND REAR EXPOSED HAND SINKS OR AT THE WASHBOWL IN THE EMPLOYEE WASHROOM. MUST PROVIDE AT ALL TIMES. CRITICAL CITATION ISSUED 7-38-030
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • MUST PROPERLY CLEAN AND SANITIZE THE EXTERIOR OF ALL BULK FOOD ITEM CONTAINERS AND MULTI USE ITEMS. MUST REMOVE HEAVY FOOD DEBRIS AND GREASE.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • NOTED EXCESSIVE RUST ON EXTERIOR TOP OF THE GREASE TRAP AND ON STORAGE SHELVES IN THE WALK IN COOLER. MUST REMOVE RUST,REPAINT AREAS WITH A NON TOXIC LIGHT COLORED PAINT OR REPLACE.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST DETAIL CLEAN THE INTERIOR AND EXTERIOR OF THE FRYERS AND COOLERS,ON TOP AND UNDERNEATH ALL PREP TABLES AND SINKS AND THE HOOD ABOVE THE COOKING EQUIPMENT.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST DETAIL CLEAN FLOORS UNDER THE COOK LINE,THROUGHOUT PREP AREAS,IN THE WASHROOM,ALONG WALLS AND UNDER HEAVY EQUIPMENT. MUST REMOVE GREASE AND HEAVY FOOD DEBRIS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST DETAIL CLEAN WALLS BEHIND COOK LINE,ABOVE AND UNDER THE 3 COMPARTMENT SINK,IN WASHROOM AND THROUGHOUT. MUST REPLACE ALL STAINED CEILING TILES. MUST CLEAN AND REPAIT SOILED DOORS LEADING TO WASHROOM AND OUTSIDE GARBAGE AREA.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • MUST REPLACE THE BURNED OUT LIGHT BULB IN THE WALK IN COOLER.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST REPAIR THE LEAK IN THE WALK IN FREEZER. ALSO DETAIL CLEAN THE INTERIOR OF ALL LIGHT SHIELDS.
  8. License Re-Inspection

    0 infractions

  9. License

    5 infractions

    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • FOUND EVIDENCE OF RODENTS AT PREMISES. OBSERVED ABOUT 20 MOUSE DROPPINGS ALONG WALLS AT DISHWASHING AREAS. SERIOUS VIOLATION. CITATION ISSUED.
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • FOUND BULK FOOD NOT LABELED.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FOUND FLOORS NOT CLEAN ALONG WALLS AND THROUGHOUT PREMISES.
    • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
      • FOUND RESTROOM DOOR NOT SELF-CLOSING.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • FOUND 2 COOLERS AND DEEPFRYER NOT CLEAN/NOT BEING USED. MUST REMOVE FROM PREMISES.

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