J & J FISH & CHICKEN.

All cold food shall be stored at a temperature of 40F or less.FOUND POTENTIALLY HAZARDOUS FOODS, 2-PANS OF PRE-COOKED CHICKEN PARTS ON PREP TABLE MAINTAIN AT IMPROPER TEMPERATURES OF 46.8F,48.6F.FOOD WAS DISPOSED OF BY MANAGER,COST $60.00, NO TEMPERATURE LOGS AVAILABLE.CDI- CRITICAL CITATION ISSUED

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.EVIDENCE OF IMPROPER PEST CONTROL. 31 MICE DROPPINGS SCATTERED IN SEVERAL AREAS,UNDER HAND PREP SINK,ON TOP OF STORAGE BOXES,ON STOP OD STOREDFOOD CONTAINER LIDS,AND IN WASHROOM. MUST CLEAN,SANITIZE ALL AREAS. CONTACT PEST CONTROL.ALSO REAR DOOR NOT RODENT PROOF AT BOTTOM SIDES OF DOOR,1/4 INCHES AREAS. SERIOUS CITATION ISSUED.

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

The licensee shall inform the public in writing of the Chicago Department of Public Health?s Consumer Advisory relating to consuming raw and undercooked animal products. All food not stored in the original container shall be stored in properly labeled containers.MUST STORE OPEN DRY FOODS IN STORAGE CONTAINER.

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.INTERIOR OF DEEP FRYERS,STORAGE SHELVES AND STORAGE CABINET AT HAND SINK NOT CLEAN.(DEBRIS,OLD FOOD).MUST CLEAN/MAINTAIN

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.FLOORS NOT CLEAN OF DEBRIS,GREASE AROUND DEEP FRYERS,3-COMP SINK,COOLERS ETC MUST DETAIL CLEAN.

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 ALL CLUTTER FROM BETWEEN EQUIPMENTON PREMISES(BOXES ARTICLES ETC).