J & J Fish
Last inspected: Jun 3, 2015
64
Score
J & J Fish appears in inspection records five times, starting in 2010. Inspectors last stopped by on Jun 3, 2015. Diners should read medium risk as a signal that some issues exist but aren't extreme. Note that J & J Fish's inspection history hasn't been updated since Jun 3, 2015; current conditions may have shifted from what the file shows.
Performance has remained roughly level over recent inspections, averaging near nine violations each time.
The pattern that stands out is “food and non-food contact surfaces properly designed”, which has been cited five times.
Compared to other Chicago restaurants (averaging 81), there's room to close the gap. Taken together, the history looks like that of a busy facility working through the usual inspection cycle.
5
Inspections
0
Critical latest
0
Major latest
9
Minor latest
Inspection History
Jun 3, 2015
Routine
9 minor violations.
View 9 violations
* certified food manager on site when potentially hazardous foods are prepared and served
Inspector notes: 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
21
Food in original container, properly labeled: customer advisory posted as needed
Inspector notes: MUST LABEL SOME BULK FOOD CONTAINERS IN THE REAR OF PREMISES
30
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: MUST REMOVE RUST FROM SHELVES IN THE REAR OF PREMISES
32
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: 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 MAINTAIN EQUIPMENT
33
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: DETAIL CLEAN FLOORS THROUGHOUT PREMISES,ALONG WALL BASE AND CORNERS
34
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: 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
35
Lighting: required minimum foot-candles of light provided, fixtures shielded
Inspector notes: MUST PROVIDE LIGHT SHIELD COVERS FOR LIGHTS IN PREP AND REAR STORAGE AREA
36
Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored
Inspector notes: MUST REMOVE ALL UNUSED EQUIPMENT IN THE REAR OF PREMISES,TO PREVENT RODENT HARBORAGE
41
Food handler requirements met
Inspector notes: MUST PROVIDE FOOD HANDLERS CERTIFICATES OR PROOF OF ENROLLEMENT,UPON NEXT INSPECTION
45
64
Jun 18, 2013
Reinspection
5 minor violations.
View 5 violations
Food in original container, properly labeled: customer advisory posted as needed
Inspector notes: LABEL ALL BULK CONTAINERS IN STORAGE AREA.
30
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: SEAL LOOSE GASKET ON REACH-IN COOLER DOOR.
32
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: 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.
34
Lighting: required minimum foot-candles of light provided, fixtures shielded
Inspector notes: PROVIDE ADEQUATE LIGHTING AND LIGHT SHIELDS IN PREP AND STORAGE AREAS.
36
Food (ice) dispensing utensils, wash cloths properly stored
Inspector notes: STORE WASH CLOTHS IN SANITIZING SOLUTION.
43
78
Jun 10, 2013
Routine
14 minor violations.
View 14 violations
Toilet rooms enclosed clean, provided with hand cleanser, sanitary hand drying devices and proper waste receptacles
Inspector notes: 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.
27
Previous minor violation(s) corrected 7-42-090
Inspector notes: 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 HAND SINK AND BY UTILITY SINK.38-NEED DRAINBOARD METAL FOR 3-COMP SINK. 41-OBSERVED MUCH CLUTTER NEED TO ORGANIZE REAR AND REMOVE ITEMS NOT BEING USED. SERIOUS VIOLATION 7-42-090 CITATION ISSUED.
29
Food in original container, properly labeled: customer advisory posted as needed
Inspector notes: LABEL ALL BULK CONTAINERS IN STORAGE AREA.
30
Clean multi-use utensils and single service articles properly stored: no reuse of single service articles
Inspector notes: INVERT ALL CARRYOUT CONTAINERS IN PREP AREA.
31
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: 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.
32
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: CLEAN AND MAINTAIN INTERIOR OF COOLERS, FREEZERS,AND COOKING EQUIPMENT, AND ALSO BULK CONTAINERS
33
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: 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.
34
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: 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.
35
Lighting: required minimum foot-candles of light provided, fixtures shielded
Inspector notes: PROVIDE ADEQUATE LIGHTING IN PREP AND STORAGE AREAS.
36
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: REPAIR LEAKING FAUCET AND CRACKED BASIN ON UTILITY SINK. INSTALL AN ATTACHED METAL DRAINBOARD ON 3-COMPARTMENT SINK.
38
Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored
Inspector notes: REMOVE ALL UNUSED EQUIPMENT, FRYERS, 3-COMPARTMENT SINK, CAR SEATS, ETC IN REAR STORAGE AREAS TO PREVENT PEST HARBORAGE.
41
Appropriate method of handling of food (ice) hair restraints and clean apparel worn
Inspector notes: ALL FOOD HANDLERS MUST WEAR HAIR RESTRAINTS.
42
Food (ice) dispensing utensils, wash cloths properly stored
Inspector notes: STORE WASH CLOTHS IN SANITIZING SOLUTION.
43
Only authorized personnel in the food-prep area
Inspector notes: OBSERVED MANAGER ALLOWING CUSTOMER TO ENTER FOOD PREP AREA TO WASH HANDS. ONLY AUTHORIZED PERSONNEL ALLOWED IN FOOD PREP AREA.
44
50
Apr 19, 2011
Complaint
6 minor violations.
View 6 violations
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: 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.
32
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: 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
33
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: 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
34
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: 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.
35
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: 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 and Regulations of the Board of Health.LEAKING NOZZEL AT THREE COMPARTMENT SINK, HAND SINK AND LOWER PIPE LEAKING AT 3RD COMPARTNEMT MUST REPAIR, ALSO NEED DRAIN BOARD METAL, AND STOPPERS FOR 3 COMP. SINK. REPLACE UTILITY SINK CRACKED
38
Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored
Inspector notes: 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 REMOVE ITEMS NOT BEING USED AND REMOVE MAKE SHIFT BED FRONT SIDE.
41
74
Oct 7, 2010
Routine
7 minor violations.
View 7 violations
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: 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.
32
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: 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.
33
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: 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. SINK AND WHEREVER NEEDED.
34
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: 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.
35
Lighting: required minimum foot-candles of light provided, fixtures shielded
Inspector notes: 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.
36
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: 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.
38
Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored
Inspector notes: MUST REMOVE ANY/ALL UNUSED EQUIPMENT FROM FRONT/REAR AREAS.
41
70
Frequently Asked Questions
When was J & J Fish last inspected?
The most recent health inspection at J & J Fish on file is from Jun 3, 2015. The public record contains five inspections in total.
What is the most common violation at J & J Fish?
Across the inspection record, “food and non-food contact surfaces properly designed” has been cited five times, more than any other issue at J & J Fish.
Has J & J Fish's inspection record improved over time?
Results have been roughly steady. Inspections at J & J Fish have averaged around nine violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at J & J Fish means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
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