J J Fish & Chicken
Passed most recently but 2 prior failures on record
2013-06-19 Pass Canvass 5 ▾
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
CLEAN ALL BULK CONTAINERS, 3 TIER CART,INTERIOR MICROWAVE,FRYER DOORS.
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
NEED TO FILL HOLES IN REAR FLOOR. CLEAN UNDER STORAGE SHELVES.
WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
NEED TO SEAL THE NEW WALLS REAR.
VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
3 COMP SINK SPRAYER ONLY NEED TO PROVIDE NOZZLE THAT WILL ALSO REACH ALL 3 COMPARTMENTS.ALSO NEED TO PROVIDE 3 COMP.SINK STOPPERS.
PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
CLUTTER IN REAR AND YARD NEED TO REMOVE ITEMS NOT BEING USED.
2012-04-12 Pass Complaint Re-Inspection 4 ▾
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
THE FOLLOWING IN NEED OF CLEANING: ALL COOKING EQUIPMENT, INTERIOR AND EXTERIOR OF ALL REACH IN COOLERS AND FREEZERS, ALL PREP TABLES, AND ALL SINKS. MUST DETAIL CLEAN AND MAINTAIN AT ALL TIMES.
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
FLOORS THROUGHT OUT IN NEED OF DETAIL CLEANING TO REMOVE ALL DEBRIS AND BUILD UP. MUST CLEAN AND MAINTAIN AT ALL TIMES.
WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
WALLS IN NEED OF CLEANING TO REMOVE ALL FOOD SPLATTERS, CEILINGS IN NEED OF CLEANING AND CEILING TILES IN NEED OF REPLACING WHERE DAMAGED. MUST CORRECT AND MAINTAIN AT ALL TIMES.
TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
TOILET ROOM IN NEED OF DETAIL CLEANING TO REMOVE ALL BUILD UP. MUST CLEAN, SANITIZE AND MAINTAIN AT ALL TIMES
2012-04-05 Fail Complaint CRITICAL 14 ▾
SOURCE OF CROSS CONTAMINATION CONTROLLED I.E. CUTTING BOARDS, FOOD HANDLERS, UTENSILS, ETC
All food shall be protected from contamination and the elements, and so shall all food equipment, containers, utensils, food contact surfaces and devices, and vehicles. FOUND 3 COMPARTMENT SINK, REAR HANDSINK AND MOP SINK WITH EVIDENCE OF RAW SEWA...
WATER SOURCE: SAFE, HOT & COLD UNDER CITY PRESSURE
All food establishments shall be provided with an adequate supply of hot and cold water under pressure properly connected to the city water supply. NO HOT WATER AT TIME OF INSPECTION. HOT WATER TANK WAS OFF. MANAGER LITE TANK HOT WATER RECOVERED....
ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED
Adequate and convenient toilet facilities shall be provided. They should be properly designed, maintained, and accessible to employees at all times. TABLE BLOCKING HANDSINK. AREA NOW INACCESSIBLE FOR HAND WASHING. INSTRUCTED MANAGER TO REMOVE TA...
NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines. RE...
OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED
The area outside of the establishment used for the storage of garbage shall be clean at all times and shall not constitute a nuisance. OUTSIDE GREASE CONTAINER WITH LARGE AMOUNTS OF GREASE BUILD. INSTRUCTED MANAGER TO MAINTAIN CLEAN AT ALL TIMES....
* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. NO PROOF OF CITY OF CHICAGO SANITATION CERTIFICATE AT START OF INSPECTION,NO PROOF POSTED OR ON SITE. AFTER SOMETIME ...
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
THE FOLLOWING IN NEED OF CLEANING: ALL COOKING EQUIPMENT, INTERIOR AND EXTERIOR OF ALL REACH IN COOLERS AND FREEZERS, ALL PREP TABLES, AND ALL SINKS. MUST DETAIL CLEAN AND MAINTAIN AT ALL TIMES.
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
FLOORS THROUGHT OUT IN NEED OF DETAIL CLEANING TO REMOVE ALL DEBRIS AND BUILD UP. MUST CLEAN AND MAINTAIN AT ALL TIMES.
WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
WALLS IN NEED OF CLEANING TO REMOVE ALL FOOD SPLATTERS, CEILINGS IN NEED OF CLEANING AND CEILING TILES IN NEED OF REPLACING WHERE DAMAGED. MUST CORRECT AND MAINTAIN AT ALL TIMES.
LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces. Shielding to protect against broken glass falling into food shall be prov...
TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
TOILET ROOM IN NEED OF DETAIL CLEANING TO REMOVE ALL BUILD UP. MUST CLEAN, SANITIZE AND MAINTAIN AT ALL TIMES
VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
VENTILATION UNIT ABOVE COOKING EQUIPMENT IN NEED OF CLEANING TO REMOVE ALL GREASE AND DUST BUILD UP. MUST CLEAN AND MAINTAIN AT ALL TIMES.
VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly co...
PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
ALL UNNECESSARY CLUTTER IN REAR AREA MUST BE REMOVED AND OR ORGANIZED. MUSCT CORRECT AND MAINTAIN AT ALL TIMES.
2011-12-15 Pass w/ Conditions Canvass 7 ▾
* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. NO PERSON OR SANITATION CERTIFICATE ON SITE AT TIME OF INSPECTION WHILE HANDLING POTENTIALLY HAZARDOUS FOODS. INSTRUC...
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. All utensils shall be thoroughly cleaned and sanitized after each usage. THE FOLLOWING IN NEED OF CLEANING: ALL COOK...
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. FLOORS THROUGHT OUT IN NEED OF DETAIL CLEANING TO REMOVE ALL DEBRIS AND BUILD UP. MUST CLEAN AND MAINTAIN AT ALL TIMES.
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. WALLS IN NEED OF CLEANING TO REMOVE ALL FOOD SPLATTERS, CEILINGS IN NEED OF CLEANING AND CEILING TILES IN NEED OF REPLACING WHERE DAMAGED. MUST COR...
TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
None of the operations connected with food establishments shall be conducted in any room used as living or sleeping quarters. Toilet rooms shall be completely enclosed and shall be vented to the outside air or mechanically ventilated. TOILET ROOM ...
VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly co...
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. ALL UNNECESSARY CLUTTER IN REAR AREA MUST BE REMO...
2010-05-20 Pass Complaint 3 ▾
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
INTERIOR BOTTOM OF FRYERS NOT CLEAN. CLEAN SAME.
WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
REPLACE STAINED CEILING TILES ON SITE.
LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
LIGHT OUT IN PREP AREA. REPLACE.
2010-04-01 Fail Short Form Complaint ▾
No violations found.
Data sourced from Chicago Dept. of Public Health ·
Score calculated from inspection outcomes, violation severity & recency.
· How we score
View official record on city data portal →
Eat or Beat scores are independent editorial analysis of public records and do not represent official government ratings.