Jack'S Fish Chicken & More

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

PREVIOUS MINOR VIOLATIONS FROM REPORT #1445309 DATED APRIL 27,2015 NOT CORRECTED AND/OR MAINTAINED. INSTRUCTED TO CORRECT AND MAINTAIN THE FOLLOWING: 32-MUST REPLACE THE TORN DOOR GASKETS INSIDE OF THE DOORS OF THE PREP COOLERS. 36-MUST PROVIDE ...

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

INSTRUCTED TO LABEL THE BULK INGREDIENT CONTAINERS AND MAINTAIN.

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

FOUND THE INTERIOR/EXTERIOR OF THE FRYERS IN NEED OF CLEANING. INSTRUCTED TO CLEAN AND MAINTAIN FRYERS.

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

FOUND THE CEILING TILES AND VENTS IN THE PREP AREA NOT CLEAN. INSTRUCTED TO CLEAN, REMOVE THE DIRT/DUST BUILD UP AND MAINTAIN.

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

INSTRUCTED TO REPLACE THE WATER STAINED CEILING TILES IN THE REAR.

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

MUST REPLACE THE TORN DOOR GASKETS INSIDE OF THE DOORS OF THE PREP COOLERS ALONG THE COOK LINE.

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

MUST PROVIDE LIGHT SHIELDS FOR THE LIGHTS INSIDE OF THE 3 DOOR PREP COOLER.

TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS

MUST INSTALL A SELF-CLOSING DOOR DEVICE FOR THE WASHROOM DOOR.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

MUST PROVIDE VISIBLE THERMOMETERS INSIDE OF ALL OF THE PREP COOLERS.

FOOD HANDLER REQUIREMENTS MET

ALL FOOD HANDLING EMPLOYEES MUST SHOW PROOF OF FOOD HANDLER TRAINING. MUST PROVIDE.

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED

NO HOT WATER PRESSURE OR TEMPERED WATER IS AVAILABLE AT THE EXPOSED HANDWASHING SINK IN THE FOOD PREP AREA. MANAGEMENT INSTRUCTED TO REPAIR AND PROVIDE HOT RUNNING WATER TO PROPERLY WASH HANDS. MUST MAINTAIN THE EXPOSED HANDWASHING SINK AT ALL TIME...

OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED

OUTSIDE GARBAGE AREA IS NOT MAINTAINED CLEAN. OBSERVED EXCESSIVE GREASE ON THE TOP AND SIDES OF THE GREASE DUMPSTER. MANAGEMENT INSTRUCTED TO CLEAN AND MAINTAIN. ALSO, OBSERVED EXCESSIVE GARBAGE AND LITTER IN THE OUTSIDE GARBAGE AREA AROUND THE GR...

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

NO CITY OF CHICAGO CERTIFIED FOOD MANAGER PRESENT WHILE POTENTIALLY HAZARDOUS FOODS (ITALIAN BEEF AT 183.2F) IS BEING PREPARED AND SERVED. ALSO, NO VALID CITY OF CHICAGO FOOD SANITATION CERTIFICATES ARE POSTED ON THE PREMISES. MANAGEMENT INSTRUCTED...

* INSPECTION REPORT SUMMARY DISPLAYED AND VISIBLE TO ALL CUSTOMERS

PREVIOUS INSPECTION SUMMARY REPORT FROM 5/19/14 WAS NOT POSTED AND VISIBLE TO CUSTOMERS. MANAGEMENT WAS GIVEN A COPY OF TODAY'S INSPECTION SUMMART REPORT AND WAS INSTRUCTED TO POST IT IN VIEW OF ALL CUSTOMERS. SERIOUS VIOLATION 7-42-010B.

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

MUST LABEL AND DATE PREPARED FOODS IN THE WALK-IN COOLER.

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

MUST REPLACE THE TORN DOOR GASKETS INSIDE OF THE DOORS OF THE PREP COOLERS. ALSO, THE CHEST FREEZER DOOR IS BROKEN. MUST REPAIR. OBSERVED KNIVES STORED IN BETWEEN THE COOLER AND COUNTERTOP. MUST STORE KNIVES PROPERLY IN A KNIFE RACK.

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

DETAIL CLEAN THE FOLLOWING ITEMS: HANDLES OF THE EXPOSED HANDWASHING SINK, INTERIOR OF THE PREP COOLERS, EXTERIOR OF THE STEAM TABLE BETWEEN THE DEEP FRYERS AND GRILL, INTERIOR OF DEEP FRYERS, FOOD STORAGE CONTAINERS, INTERIOR/EXTERIOR OF THE MICROW...

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

CLEAN THE FLOOR OF THE FOOD PREP AREA ESPECIALLY UNDER EQUIPMENT AND AROUND WALLS.

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

REPLACE THE BASEBOARD WHERE MISSING IN THE FOOD PREP AREA. REPAIR THE BASEBOARD AND WALLS IN THE WASHROOM. REPLACE WATER STAINED CEILING TILES IN THE FOOD PREP AREA. REPLACE THE MISSING THE DOOR KNOBS FOR THE REAR FIRE DOOR TO SEAL OPENINGS.

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

MUST PROVIDE ADEQUATE LIGHTING INSIDE OF THE WALK-IN FREEZER. MUST PROVIDE LIGHT SHIELDS FOR THE LIGHTS INSIDE OF THE 3 DOOR PREP COOLER. MUST PROVIDE ADEQUATE LIGHTING NEAR THE REAR EXIT DOOR.

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

MUST INSTALL A BACKFLOW PREVENTION DEVICE AT THE ICE MACHINE. THE SPRAY NOZZLE FOR THE 3 COMPARTMENT SINK FALLS BELOW THE FLOOD RIM OF THE 3 COMPARTMENT SINK. MUST REPLACE OR PROVIDE A HOOK TO KEEP THE NOZZLE ABOVE THE FLOOD RIM LEVEL. GYRO SPIT M...

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

MUST PROVIDE VISIBLE THERMOMETERS INSIDE OF ALL OF THE PREP COOLERS.

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

OBSERVED BOXES OF FRENCH FRIES AND FISH STORED ON THE FLOOR IN THE WALK-IN FREEZER. MUST STORE ALL FOOD 6" OFF OF THE FLOOR.

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

OBSERVED FOOD HANDLING EMPLOYEES WITHOUT HAIR RESTRAINTS. MANAGEMENT INSTRUCTED THAT ALL FOOD HANDLING EMPLOYEES MUST WEAR HAIR RESTRAINTS.

FOOD HANDLER REQUIREMENTS MET

ALL FOOD HANDLING EMPLOYEES MUST SHOW PROOF OF FOOD HANDLER TRAINING. MUST PROVIDE.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

FOUND POTENTIALLY HAZARDOUS FOODS AT IMPROPER INTERNAL TEMPERATURES SUCH AS: 10lbs OF RAW CHICKEN AT 55.1F IN A BUCKET UNDER THE EXPOSED HAND SINK. ALSO FOUND 15LBS OF COOKED CHICKEN AT 75.6F IN PAN IN THE PREP AREA, 2LBS OF CHOP STEAK AT 80.6F ON TH...

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

NO CITY CERTIFIED FOOD SERVICE MANAGER ON DUTY WHILE POTENTIALLY HAZARDOUS FOODS ARE BEING PREPARED AND SERVED SUCH AS CHICKEN,BURGERS,ITALIAN BEEF AND FISH. A certified food service manager must be present in all establishments at which potentially ...

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

MUST CLEAN THE INTERIOR OF THE PREP COOLER TO REMOVE SPILLS.

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

FLOORS NEED CLEANING ALONG THE WALL BASE, IN CORNERS AND UNDER SHELVING IN THE WALK IN COOLER AND FREEZER TO REMOVE SPILLS, DEBRIS, WATER AND GREASE.

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

NOTED LEAKS AT THE 3 COMPARTMENT SINK AT THE BASE OF THE FAUCET AND IN THE TOILET ROOM AT THE TOILET WATER LINE.

FACILITIES TO MAINTAIN PROPER TEMPERATURE

THE AIR TEMPERATURE TAKEN OF THE PREP COOLER AT THE FRONT PREP AREA WAS FOUND AT IMPROPER TEMPERATURE,THE READING WAS 66.9F,WHICH HAD POTENTIALLY HAZARDOUS FOOD STORED IN COOLER,THE UNIT WILL BE TAGGED AND MUST FAX A LETTER FOR TAG REMOVAL WHEN THE ...

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

INTERNAL TEMPERATURES TAKEN OF POTENTIALLY HAZARDOUS FOODS INSIDE PREP COOLER RANGE FROM 53.3F TO 70.8F,FOOD ITEMS ARE SLICED TOMATOES,SLICED ONIONS,SLICED CUCUMBERS,STEAK,HAMBURGER PATTIES,CHEESE,GYRO SAUCE,AND MAYO,ALL FOOD ITEMS WERE DENATURED AN...

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

MUST LABEL BULK FOOD CONTAINERS IN THE REAR PREP AREA UNDERNEATH TABLE

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

MUST DETAIL CLEAN ALL REACH-IN COOLERS IN THE REAR AND FRONT PREP AREA OF FOOD DEBRIS ALSO MUST DETAIL CLEAN ALL COOKING EQUIPMENT OF GREASE BUILB-UP,ESPECIALLY BOTTOM COMPARTMENT OF ALL DEEP FRYERS AND DEFROST THE CHEST FREEZER IN THE FRONT PREP ARE...

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

FLOORS NEED DETAIL CLEANING IN THE REAR PREP AREA ALONG WALL BASE AND CORNERS

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

MUST REPLACE STAINED CEILING TILES IN THE PREP AREA AND SOME MISSING COVING AT WALL BASE INSIDE WASHROOM IN REAR OF PREMISES ALSO DETAIL CLEAN WALLS NEAR COOKING EQUIPMENT,HAS GREASE AND FOOD BUILD-UP

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

MUST REPLACE BURNED OUT BULB AT VENTILATION OVER STOVE

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

MUST REPAIR SMALL WATER LEAK AT THE 3 COMPARTMENT SINK IN REAR OF PREMISES

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

MUST PROVIDE THERMOMETERS INSIDE THE 3 DOOR REACH-IN COOLER AND INSIDE THE WALK-IN COOLER ALSO THE PREP COOLER AT FRONT PREP AREA

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

MUST CLEAN AND MAINTAIN MEAT SLICER.

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

CLEAN INTERIOR BOTTOM AND EXTERIOR SURFACES OF FRYERS AND MAINTAIN.

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

CLEAN FLOOR DRAIN BETWEEN MOP SINK AND HOT WATER TANK AND MAINTAIN.

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

REMOVE DUST FROM FAN COVER IN WALK-IN COOLER.

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

MUST PROVIDE THREE WORKING DRAIN STOPPERS FOR THREE COMP SINK FOR PROPER SET UP OF WASH, RINSE AND SANITIZING.

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

INSTRUCTED ON PROPER STORAGE OF WET MOPS, STORE UPWARD TO DRY, NOT IN MOP BUCKET.

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. PREVIOUS VIOLATION WAS CORRECTED FROM FEB. 2010. MUST CLEAN AND MAINTAIN MEAT SLICER.

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 INTERIOR BOTTOM AND EXTERIOR SURFACES OF FRYERS AND MAINTAINED.

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

MUST PROVIDE THREE WORKING DRAIN STOPPERS FOR THREE COMP SINK FOR PROPER SET UP OF WASH, RINSE AND SANITIZING.

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

INSTRUCTED ON PROPER STORAGE OF WET MOPS. STORE UPWARD TO DRY, NOT IN MOP BUCKET.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

INSTRUCTED ON PROPER STORAGE OF ICE SCOOP; STORE WITH HANDLE UP OR OUTSIDE OF MACHINE IN A SANITIZING SOLUTION.

* 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 CERTIFIED FOOD MANAGER ON DUTY WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED. [PREPARING/SERVING CHICK...

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

Inspector Comments: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. Clean and sanitize the sink after it is soiled by food handlers breading foods.

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

Inspector Comments: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. Clean off the cooking equipment of grease buildup.

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. Clean and sanitize the sink after it is soiled by food handlers breading foods.

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 off the cooking equipment of grease buildup.