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SHARK'S FISH & CHICKEN

6237 S HALSTED ST, CHICAGO, IL 60621 · Restaurant

Inspection summary

SHARK'S FISH & CHICKEN has been inspected 4 times by Chicago Department of Public Health since November 8, 2019. The most recent inspection, on May 3, 2021, found no infractions.

1 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: Cleaning and sanitizing, Food source, labelling and allergens and Handwashing and staff hygiene.

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.

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded 4 times across 2 separate inspections, most recently on June 26, 2020. For example: NON-FOOD/FOOD CONTACT SURFACES CLEAN

  • 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 2 separate inspections, most recently on June 26, 2020. For example: FOOD PROPERLY LABELED; ORIGINAL CONTAINER

  • 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 3 times on June 23, 2020. For example: PROPER EATING, TASTING, DRINKING, OR TOBACCO USE

  • 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 June 23, 2020. For example: INSECTS, RODENTS, & ANIMALS NOT PRESENT

  • 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 once on June 23, 2020. For example: THERMOMETERS PROVIDED & ACCURATE

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. Canvass Re-Inspection

    10 infractions

    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • Violation Codes: 3-302.12 Inspector Comments: MUST LABEL FOOD STORAGE CONTAINERS WHEN FOOD IS NOT IN ORIGINAL PACKAGE.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • Violation Codes: 4-501.12 Inspector Comments: MUST REPLACE WORN AND PITTED CUTTING BOARDS.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • Violation Codes: 4-501.11 Inspector Comments: MUST REMOVE RUST FROM WALK IN COOLER SHELVING UNITS.MUST REPAIR OR REPLACE WORN DOOR GASKETS ON 3- DOOR PREP COOLER.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • Violation Codes: 4-601.11(C) Inspector Comments: MUST CLEAN DEBRIS BUILD UP FROM FRYER CABINETS,ROLLING CART,GRILL TABLE.
    • 52. SEWAGE & WASTE WATER PROPERLY DISPOSED
      • Violation Codes: 5-402.12 Inspector Comments: OBSERVED NO GREASE TRAP AT 3- COMPARTMENT SINK.MUST PROVIDE AND MAINTAIN
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • Violation Codes: 6-201.13 Inspector Comments: MUST REPAIR OR REPLACE STAINED CEILING TILES THROUGHOUT PREMISES.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • Violation Codes: 6-201.16 Inspector Comments: MUST SCRAPE AND PAINT PEELING PAINT ON WALLS IN TOILET ROOM.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • Violation Codes: 6-304.11 Inspector Comments: MUST REPLACE MISSING VENTILATION COVER IN TOILET ROOM.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • Violation Codes: 6-501.14 Inspector Comments: MUST CLEAN GREASE BUILD UP FROM FILTERS AND HOOD AT COOKING EQUIPMENT.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • Violation Codes: 2-102.13 Inspector Comments: OBSERVED NO FOOD HANDLERS TRAINING FOR EMPLOYEES.MUST PROVIDE AND MAINTAIN.
  3. Canvass

    24 infractions

    • 1. PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES
      • THE PIC DOESN'T HAVE A FOOD MANAGERS CERTIFICATE.MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION )
    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • OBSERVED NO CERTIFIED FOOD MANAGER ON DUTY NOR A FOOD MANAGERS CERTIFICATE POSTED TO VIEW WHILE TCS FOODS ARE BEING PREPARED,HANDLED AND SERVED SUCH AS (CHICKEN,FISH,COLE SLAW,ETC).MUST BE ON SITE AT ALL AND PROVIDE FOOD MANAGERS CERTIFICATE.(PRIORITY FOUNDATION 7-38-012)
    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • OBSERVED NO SIGNED EMPLOYEES HEALTH POLICIES.MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION 7-38-010)
    • 6. PROPER EATING, TASTING, DRINKING, OR TOBACCO USE
      • OBSERVED MALE FOOD HANDLER SIPPING A DRINK FROM A CUP WITH OUT A LID OR USE OF A STRAW IN FRONT PREP AREA.MUST PROVIDE A LID TO PREVENT CROSS CONTAMINATION.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED NO SOAP AT HAND SINK IN REAR PREP/DISH WASHING AREA.SOAP WAS PROVIDED DURING INSPECTION.MUST KEEP MAINTAINED.(PRIORITY FOUNDATION 7-38-030(C)
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED NO HAND DRYING DEVICE AT HAND SINK IN REAR PREP/DISH WASHING AREA.PAPER TOWELS WERE PROVIDED DURING INSPECTION.MUST MAINTAIN AT ALL TIMES.(COS) (PRIORITY FOUNDATION 7-38-030(C)
    • 23. PROPER DATE MARKING AND DISPOSITION
      • MUST DATE MARK TCS FOODS THAT ARE BEING HELD FOR MORE THAN 24 HOURS INSIDE OF COOLERS.(PRIORITY FOUNDATION 7-38-005)
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • OBSERVED NO PROBE THERMOMETER FOR TAKING FOOD TEMPERATURES.MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION 7-38-005)
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • MUST LABEL FOOD STORAGE CONTAINERS WHEN FOOD IS NOT IN ORIGINAL PACKAGE.
    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • OBSERVED NO PEST CONTROL LOG BOOK WITH REQUIRED DOCUMENTS.MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION 7-38-020(C)
    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • MUST REPAIR OR REPLACE BROKEN DOOR SWEEP ON REAR DOOR.
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • MUST PROVIDE A SPLASH GUARD AT REAR HAND SINK NEXT TO STORAGE SHELF OR REMOVE ARTICLES.
    • 41. WIPING CLOTHS: PROPERLY USED & STORED
      • MUST STORE WIPING CLOTHS IN A SANITIZING SOLUTION WHEN NOT IN USE.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • MUST REPLACE WORN AND PITTED CUTTING BOARDS.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • MUST REMOVE RUST FROM WALK IN COOLER SHELVING UNITS.MUST REPAIR OR REPLACE WORN DOOR GASKETS ON 3- DOOR PREP COOLER.
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • OBSERVED NO CHEMICAL TEST KIT TO CHECK SANITIZING SOLUTION PPM'S AT 3- COMPARTMENT SINK.MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION 7-38-005)
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • MUST CLEAN DEBRIS BUILD UP FROM FRYER CABINETS,ROLLING CART,GRILL TABLE.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • OBSERVED NO HOT RUNNING WATER AT HAND SINK IN FRONT PREP AREA.MUST PROVIDE AND MAINTAIN.INSTRUCTED TO USE ADDITIONAL HAND SINK ON SITE FOR HAND WASHING.MUST PROVIDE HOT RUNNING WATER AND MAINTAIN.(PRIORITY 7-38-030(C)
    • 52. SEWAGE & WASTE WATER PROPERLY DISPOSED
      • OBSERVED NO GREASE TRAP AT 3- COMPARTMENT SINK.MUST PROVIDE AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • MUST REPAIR OR REPLACE STAINED CEILING TILES THROUGHOUT PREMISES.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • MUST SCRAPE AND PAINT PEELING PAINT ON WALLS IN TOILET ROOM.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • MUST REPLACE MISSING VENTILATION COVER IN TOILET ROOM.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • MUST CLEAN GREASE BUILD UP FROM FILTERS AND HOOD AT COOKING EQUIPMENT.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • OBSERVED NO FOOD HANDLERS TRAINING FOR EMPLOYEES.MUST PROVIDE AND MAINTAIN.
  4. License

    4 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • NO EMPLOYEE HEALTH POLICY ON SITE AT TIME OF INSPECTION. INSTRUCTED TO PROVIDE AND MAINTAIN
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • NO BACK FLOW PREVENTION DEVICE ON THE UTILITY SINK. INSTRUCTED TO PROVIDE AND MAINTAIN
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED WATER STAINED CEILING TILES IN THE REAR DISH WASHING/PREP AREA AND THE CUSTOMER AREA. INSTRUCTED TO REPLACE AND MAINTAIN
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • NO FOOD HANDLER TRAINING CERTIFICATES ON SITE FOR FOOD HANDLERS. INSTRUCTED TO PROVIDE AND MAINTAIN

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