J & J Fish

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED

OPERATING WITHOUT A CERTIFIED FOOD AMANAGER ON SITE WHILE POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED SUCH AS CHICKEN AND FISH,SERIOUS VIOLATION 7-38-012

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

MUST LABEL SOME BULK FOOD CONTAINERS IN THE REAR OF PREMISES

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

MUST REMOVE RUST FROM SHELVES IN THE REAR OF PREMISES

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

DETAIL CLEAN ALL COOKING EQUIPMENT OF HEAVY GREASE BUILD-UP,ESPECIALLY BOTTOM COMPARTMENT OF DEEP FRYERS,INSTRUCTED TO CLEAN AND MAINTAIN EQUIPMENT ALSO MUST DETAIL CLEAN ALL PREP TABLES OF GREASE AND FOOD DEBRIS AT PREP AREA,INSTRUCTED TO CLEAN AND ...

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

DETAIL CLEAN FLOORS THROUGHOUT PREMISES,ALONG WALL BASE AND CORNERS

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

CLEAN THE WALLS IN REAR OF PREMISES OF DIRT BUILD-UP AND MUST SEAL OPENING INTO WALL UNDERNEATH WASHBOWL IN WASHROOM,INSTRUCTED TO SEAL OPENING AND CLEAN ALL VENTS THROUGHOUT PREMISES OF HEAVY DUST BUILD-UP

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED

MUST PROVIDE LIGHT SHIELD COVERS FOR LIGHTS IN PREP AND REAR STORAGE AREA

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED

MUST REMOVE ALL UNUSED EQUIPMENT IN THE REAR OF PREMISES,TO PREVENT RODENT HARBORAGE

FOOD HANDLER REQUIREMENTS MET

MUST PROVIDE FOOD HANDLERS CERTIFICATES OR PROOF OF ENROLLEMENT,UPON NEXT INSPECTION

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

LABEL ALL BULK CONTAINERS IN STORAGE AREA.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

SEAL LOOSE GASKET ON REACH-IN COOLER DOOR.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

CLEAN FLOORS UNDER ALL EQUIPMENT ALONG WALLS AND IN ALL CORNERS IN PREP, STORAGE AND WASHROOM AREAS. ELEVATE ALL STOCK OFF FLOOR IN REAR STORAGE AREA. REPLACE MISSING FLOOR TILES UNDER 3-COMPARTMENT SINK. REPAIR THRESHOLD AND SWEEP ON DOORS.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED

PROVIDE ADEQUATE LIGHTING AND LIGHT SHIELDS IN PREP AND STORAGE AREAS.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

STORE WASH CLOTHS IN SANITIZING SOLUTION.

TOILET ROOMS ENCLOSED CLEAN, PROVIDED WITH HAND CLEANSER, SANITARY HAND DRYING DEVICES AND PROPER WASTE RECEPTACLES

OBSERVED NO SOAP AND PAPER TOWELS AT HAND SINK IN WASHROOM. INSTRUCTED MANAGER TO PROVIDE SOAP AND PAPER TOWELS FOR PROPER HAND WASHING. SERIOUS VIOLATION 7-38-030 CITATION ISSUED.

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090

PREVIOUS MINOR VIOLATIONS NOT CORRECTED FROM REPORT #537301 ON 4-19-11. 32-NEED TO PUT PARTITION AT EXPOSED HAND SINK/ AND OBSERVED RUSTY MUST RE-SEAL OR REPLACE COOLER STORAGE RACKS. 35-CLEAN CEILING VENTS DUSTY, REPAIR HOLES IN RESTROOM WALL UNDER ...

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

LABEL ALL BULK CONTAINERS IN STORAGE AREA.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES

INVERT ALL CARRYOUT CONTAINERS IN PREP AREA.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

INSTALL SPLASH GUARD BETWEEN EXPOSED SINK AND 3-COMPARTMENT SINK. REMOVE RUSTY SURFACES ON STORAGE SHELVES IN REACH-IN COOLERS. SEAL LOOSE GASKET ON REACH-IN COOLER DOOR.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

CLEAN AND MAINTAIN INTERIOR OF COOLERS, FREEZERS,AND COOKING EQUIPMENT, AND ALSO BULK CONTAINERS

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

CLEAN FLOORS UNDER ALL EQUIPMENT ALONG WALLS AND IN ALL CORNERS IN PREP, STORAGE AND WASHROOM AREAS. REPLACE MISSING FLOOR TILES UNDER 3-COMPARTMENT SINK.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

SEAL ALL OPENINGS IN WALLS UNDER HAND SINK IN WASHROOM, AND ABOVE UTILITY SINK. SEAL RAW WOOD SURFACES BEHIND EXPOSED AND 3-COMPARTMENT SINK. CLEAN ALL CEILING VENTS AND REPLACE STAINED CEILING TILES.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED

PROVIDE ADEQUATE LIGHTING IN PREP AND STORAGE AREAS.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

REPAIR LEAKING FAUCET AND CRACKED BASIN ON UTILITY SINK. INSTALL AN ATTACHED METAL DRAINBOARD ON 3-COMPARTMENT SINK.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED

REMOVE ALL UNUSED EQUIPMENT, FRYERS, 3-COMPARTMENT SINK, CAR SEATS, ETC IN REAR STORAGE AREAS TO PREVENT PEST HARBORAGE.

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

ALL FOOD HANDLERS MUST WEAR HAIR RESTRAINTS.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

STORE WASH CLOTHS IN SANITIZING SOLUTION.

ONLY AUTHORIZED PERSONNEL IN THE FOOD-PREP AREA

OBSERVED MANAGER ALLOWING CUSTOMER TO ENTER FOOD PREP AREA TO WASH HANDS. ONLY AUTHORIZED PERSONNEL ALLOWED IN FOOD PREP AREA.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.NEED TO PUT PARTITION AT EXPOSED HAND SINK/ AND OBSERVED RUSTY MUST RE-SEAL OR REPLACE COOLER STORAGE RACKS.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.CLEAN AND MAINTAIN INTERIOR OF COOLERS, FREEZERS,AND COOKING EQUIPMENT, AND ALSO BULK CONTAINERS

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.FLOOR THRU-OUT NEEDS CLEANING ALSO UNDER AND AROUND ALL EQUIPMENT

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

The walls and ceilings shall be in good repair and easily cleaned. Use dustless cleaning methods.CLEAN CEILING VENTS DUSTY, RE-PAIR HOLES IN WALL FRONT ASIDE AND BELOW HAND SINK, RESTROOM WALL UNDER HAND SINK, AND BY UTILITY SINK.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules...

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED

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.OBSERVED MUCH CLUTTER NEED TO ORGANIZE REAR AND REMOV...

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. MUST PROVIDE A PARTITIONER TO SEPARATE THE EXPOSED HAND WASHING SINK FROM THE 3-COMP. SINK.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. MUST DETAIL CLEAN AND MAINTAIN THE INTERIOR OF ALL COOKING EQUIPMENTS AND STORAGE RACKS INSIDE OF ALL PREP COOLERS.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. MUST DETAIL CLEAN AND MAINTAIN FLOORS UNDER/AROUND COOKING EQUIPMENT. MUST PROVIDE/REPLACE ALL MISSING/DAMAGED FLOOR TILES UNDER 3-COMP....

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

The walls and ceilings shall be in good repair and easily cleaned. MUST DETAIL CLEAN ALL VENTS IN TOILET ROOM AND THROUGHOUT, CLEAN WALLS IN PREP AREA AROUND COOKING EQUIPMENT AND THROUGHOUT. MUST FIX DAMAGED WALL UNDER WASH BOWL IN TOILET ROOM.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED

Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. MUST PROVIDE SHIELDS AND END CAPS TO LIGHTS IN PREP AREA.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

MUST FIX THE LEAK AT THE BASE OF THE FAUCET AND UNDERNEATH AT THE PIPE ON THE 3-COMP. SINK. MUST PROVIDE A METAL DRAINBOARD TO 3-COMP. SINK. MUST PROVIDE STOPPERS TO 3-COMP. SINK.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED

MUST REMOVE ANY/ALL UNUSED EQUIPMENT FROM FRONT/REAR AREAS.