Captain Fish-fish & Chicken

All employees who handle food shall wash their hands as often as necessary to maintain a high degree of personal cleanliness and should conform to hygienic practices prescribed by the Board of Health. OBSERVED FOOD HANDLER USING POOR HYGIENIC PRATICES,(IE HANDLING MONEY FROM FOOD ORDERS THEN GOING TO THE GLOVE BOX PUTTING ON GLOVE WITHOUT WASHING HANDS FIRST.DURING INSPECTION EMPLOYEE CONTINUE TO REPEAT THIS VIOLATION. INSTRUCTED EMPLOYEE TO WASH HANDS. MUST WASH HAND IN BETWEEN TASKS. CRITICAL CITATION ISSUED.

A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. NO CERTIFIED FOOD MANAGER ON PREMISES WHEN POTENIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED. ALSO NO CITY OF CHICAGO CERTIFICATE POSTED.SERIOUS CITATION ISSUED

All dishwashing machines must be of a type that complies with all requirements of the plumbing section of the Municipal Code of Chicago and Rules and Regulation of the Board of Health. FAUCET OF 3-COMP SINK TOO SHORT,NOT PROPERLY DESIGN TO WASH,RINSE AND SANITIZE AT SINK. FAUCET ONLY REACH MIDDLE COMP OF SINK. SERIOUS CITATION ISSUED.

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. CLEAN DEBRIS FROM FOOD CARTS,FOOD EQUIPMENT.

All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors. MUST REMOVE UNCLEAN UNUSED DEEP FRYER AND POP COOLER FROM INSIDE WALK IN COOLER.