J & J Fish & Chicken
Last inspected: Jan 26, 2012
90
Score
The health department has logged five inspections at J & J Fish & Chicken, the earliest from 2010. The newest entry in the record is dated Jan 26, 2012. Low risk indicates the latest report didn't flag anything that would worry the average customer. The most recent inspection at J & J Fish & Chicken is from Jan 26, 2012, and nothing newer appears in the public record.
Performance has remained roughly level over recent inspections, averaging near three violations each time.
“Food and non-food contact equipment utensils clean” accounts for the largest share of issues, appearing three times across the record.
J & J Fish & Chicken's latest score of 90 sits above the Chicago average of 81. Taken together, the history is a positive one.
5
Inspections
0
Critical latest
0
Major latest
2
Minor latest
Inspection History
Jan 26, 2012
Reinspection
2 minor violations.
View 2 violations
* certified food manager on site when potentially hazardous foods are prepared and served
Inspector notes: 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,OR NO CERTIFIED MANAGER ON PREMISES WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED.SERIOUS CITATION ISSUED
21
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.CLEAN DEBRIS,GREASE ON FLOORS BEHIND DEEP FRYERS.
34
90
Jan 19, 2012
Complaint
7 minor violations.
View 7 violations
Potentially hazardous food meets temperature requirement during storage, preparation display and service
Inspector notes: 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
3
No evidence of rodent or insect outer openings protected/rodent proofed, a written log shall be maintained available to the inspectors
Inspector notes: 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.
18
* certified food manager on site when potentially hazardous foods are prepared and served
Inspector notes: 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.
21
Food in original container, properly labeled: customer advisory posted as needed
Inspector notes: 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.
30
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.INTERIOR OF DEEP FRYERS,STORAGE SHELVES AND STORAGE CABINET AT HAND SINK NOT CLEAN.(DEBRIS,OLD FOOD).MUST CLEAN/MAINTAIN
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.FLOORS NOT CLEAN OF DEBRIS,GREASE AROUND DEEP FRYERS,3-COMP SINK,COOLERS ETC MUST DETAIL CLEAN.
34
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. MUST REMOVE ALL CLUTTER FROM BETWEEN EQUIPMENTON PREMISES(BOXES ARTICLES ETC).
41
70
May 3, 2011
License
No violations found.
100
Mar 23, 2011
Complaint
3 minor violations.
View 3 violations
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 INTERIOR OF THE COOLERS FAN GUARD COVERS.ALSO DEFROST THE BOX FREEZERS IN REAR.CLEAN REAR STORAGE RACKS.
33
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.CHANGE ALL WATER DAMAGED CEILING TILES.
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.NEED NEW UTILITY SINK PLASTIC BROKEN.
38
86
Oct 28, 2010
Complaint
5 minor violations.
View 5 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/DIVIDER TO SEPARATE THE MOP SINK FROM THE 3-COMP. SINK AND REPLACE WORN RUBBER GASKETS ON REACH IN COOLER BY 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 SANITIZE INTERIOR/EXTERIOR OF ALL COOKING EQUIPMENT AND REACH IN COOLERS. ALSO, MUST REPLACE OR DETAIL CLEAN BULK INGREDIENT 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. MUST CLEAN AND MAINTAIN FLOORS IN ALL CORNERS AND UNDER/AROUND ALL HEAVY 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. MUST DETAIL CLEAN AND MAINTAIN WALLS AROUND COOKING EQUIPMENT AND REPLACE ALL WATER STAINED CEILING TILES.
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 END CAPS TO THE LIGHTS IN THE PREP AREA.
36
78
Frequently Asked Questions
When was J & J Fish & Chicken last inspected?
The most recent health inspection at J & J Fish & Chicken on file is from Jan 26, 2012. The public record contains five inspections in total.
What is the most common violation at J & J Fish & Chicken?
Across the inspection record, “food and non-food contact equipment utensils clean” has been cited three times, more than any other issue at J & J Fish & Chicken.
Has J & J Fish & Chicken's inspection record improved over time?
Results have been roughly steady. Inspections at J & J Fish & Chicken have averaged around three violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at J & J Fish & Chicken means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
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