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STATE FISH & GRILL, INC.

7127 S STATE ST, CHICAGO, IL 60619 · Restaurant

Inspection summary

STATE FISH & GRILL, INC. has been inspected 3 times by Chicago Department of Public Health since January 10, 2014. The most recent inspection, on February 4, 2016, 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 2 times on October 22, 2015. 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 5 times across 2 separate inspections, most recently on October 22, 2015. 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 3 times across 2 separate inspections, most recently on October 22, 2015. For example: FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded once on October 22, 2015. For example: LINEN: CLEAN AND SOILED PROPERLY STORED

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. Canvass

    9 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • OBSERVED PREP COOLER HOLDING POTENTIALLY HAZARDOUS FOODS AT AN IMPROPER TEMPURATURE OF 60F. COOLER TAGGED. INSTRUCTED TO DISCONTIUNE USE AND HAVE COOLER SERVICED. CRITICAL VIOLATION 7-38-005(A)
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • OBSERVED REACH IN COOLER IN REAR PREP AREA WITH POTENTILLY HAZARDOUS FOODS OUT OF TEMPURATURE. RANGING FROM 45F TO 60F. 1 IBS OF CHEESE VALUED AT $5, 1 ILB OF BEEF VALUED AT $5, 10 LBS OF GYRO MEAT VALUED AT $30, 50 LBS OF CHICKEN VALED AT $75. MANAGER VOLUNTARILLY DENATURED AND DISCARDED FOOD. INFORMED MANAGER THAT POTENTIALLY HAZARDOUS COLD FOODS MUST BE 40F OR BELOW AND HOT FOODS 140F OR ABOVE. CRITICAL VIOLATION 7-38-005(A).
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED BROKEN GASKETS ON REACH-IN COOLER IN REAR PREP AREA, DISCONTIUNE USE OF CARDBOARD THROUGHOUT PREMISES. INSTRUCTED TO REPAIR AND MAINTAIN.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED GREASE BUILD UP ON ALL HEAVY EQUIPMENT, DIRT AND DEBRIS ON INTERIOR AND EXTERIOR OF COOLERS AND FREEZERS, INTERIOR OF STORAGE BINS IN THE REAR STORAGE AREA. INSTRUCTED TO CLEAN, SANITIZE AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED DIRTY FLOORS THROUGHOUT THE PREMISES. INSTRUCTED TO CLEAN, SANITIZE AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED DIRTY WALLS THROUGHOUT THE PREMISES, GREASE, DUST AND DEBRIS BUILD-UP ON HOOD AND FILTERS, CEILING VENTS NEED CLEANING. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • OBSERVED DEAD FLIES IN LIGHT SHEILDS IN FRONT PREP AREA, INSTRUCTED TO CLEAN, SANITIZE AND MAINTAIN.
    • 39. LINEN: CLEAN AND SOILED PROPERLY STORED
      • OBSERVED SOILED LINEN IMJPROPERLY STORED. INSTRUCTED TO STORE LINEN IN SANITIZER WHILE NOT IN USE.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • OBSERVED CLUTTER THROUGHOUT PREMISES. INSTRUCTED TO REMOVE ITEMS SIX INCHES OFF FLOOR TO PREVENT RODENT HARBORAGE. MAAIANTAIN SAME.
  3. License

    2 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • THE TOP OF THE CHEST FREEZER IS IN POOR REPAIR,THE HANDLE IS LOOSE,MUST REPAIR
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN THE FLOORS BEHIND THE COOKING EQUIPMENT,ALONG WALL BASE AND CORNERS

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