Jack's Fish Chicken & More
Last inspected: Jan 27, 2016
100
Score
Across the available record, Jack's Fish Chicken & More has 10 inspections on file, the first dated 2010. Jack's Fish Chicken & More was last inspected on Jan 27, 2016. Low risk means the most recent visit produced few or no significant findings. No fresh inspection data is available: the latest entry for Jack's Fish Chicken & More dates to Jan 27, 2016.
The trend has been favorable: violation counts have eased from around 10 violations to closer to three violations per visit over the last few inspections.
When inspectors have written things up, “food and non-food contact equipment utensils clean” has been the most frequent reason, cited eight times.
Among Chicago restaurants, the typical score is 81; Jack's Fish Chicken & More is comfortably above that bar. The file should reassure diners considering a visit.
10
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Jan 27, 2016
Reinspection
No violations found.
100
Jan 19, 2016
Routine
5 minor violations.
View 5 violations
Previous minor violation(s) corrected 7-42-090
Inspector notes: 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 LIGHT SHIELDS FOR THE LIGHTS INSIDE OF THE 3 DOOR PREP COOLER. 45-ALL FOOD HANDLING EMPLOYEES MUST SHOW PROOF OF FOOD HANDLER TRAINING. MUST PROVIDE. SERIOUS VIOLATION 7-42-090
29
Food in original container, properly labeled: customer advisory posted as needed
Inspector notes: INSTRUCTED TO LABEL THE BULK INGREDIENT CONTAINERS AND MAINTAIN.
30
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: FOUND THE INTERIOR/EXTERIOR OF THE FRYERS IN NEED OF CLEANING. INSTRUCTED TO CLEAN AND MAINTAIN FRYERS.
33
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: FOUND THE CEILING TILES AND VENTS IN THE PREP AREA NOT CLEAN. INSTRUCTED TO CLEAN, REMOVE THE DIRT/DUST BUILD UP AND MAINTAIN.
35
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: INSTRUCTED TO REPLACE THE WATER STAINED CEILING TILES IN THE REAR.
35
78
May 7, 2015
Reinspection
5 minor violations.
View 5 violations
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: MUST REPLACE THE TORN DOOR GASKETS INSIDE OF THE DOORS OF THE PREP COOLERS ALONG THE COOK LINE.
32
Lighting: required minimum foot-candles of light provided, fixtures shielded
Inspector notes: MUST PROVIDE LIGHT SHIELDS FOR THE LIGHTS INSIDE OF THE 3 DOOR PREP COOLER.
36
Toilet room doors self closing: dressing rooms with lockers provided: complete separation from living/sleeping quarters
Inspector notes: MUST INSTALL A SELF-CLOSING DOOR DEVICE FOR THE WASHROOM DOOR.
37
Refrigeration and metal stem thermometers provided and conspicuous
Inspector notes: MUST PROVIDE VISIBLE THERMOMETERS INSIDE OF ALL OF THE PREP COOLERS.
40
Food handler requirements met
Inspector notes: ALL FOOD HANDLING EMPLOYEES MUST SHOW PROOF OF FOOD HANDLER TRAINING. MUST PROVIDE.
45
78
Apr 27, 2015
Routine
15 minor violations.
View 15 violations
Adequate number, convenient, accessible, designed, and maintained
Inspector notes: 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 TIMES AND PROVIDE HOT AND COLD RUNNING WATER. CRITICAL VIOLATION 7-38-030.
11
Outside garbage waste grease and storage area; clean, rodent proof, all containers covered
Inspector notes: 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 GREASE DUMPSTER AND BACK DOOR OF THE RESTAURANT. MUST CLEAN AND MAINTAIN THIS AREA AT ALL TIMES. ALSO, OBSERVED THE GARBAGE DUMPSTER LIDS OPEN. MUST CLOSE THE DUMPSTER LIDS WHEN NOT IN USE. SERIOUS VIOLATION 7-38-020.
19
* certified food manager on site when potentially hazardous foods are prepared and served
Inspector notes: 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 THAT A CERTIFIED FOOD MANAGER MUST BE PRESENT AT ALL TIMES WHILE POTENTIALLY HAZARDOUS FOODS ARE BEING PREPARED AND SERVED. SERIOUS VIOLATION 7-38-012A.
21
* inspection report summary displayed and visible to all customers
Inspector notes: 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.
28
Food in original container, properly labeled: customer advisory posted as needed
Inspector notes: MUST LABEL AND DATE PREPARED FOODS IN THE WALK-IN COOLER.
30
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: 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.
32
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: 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 MICROWAVE, WIRE STORAGE RACKS, INTERIOR OF THE TOASTER OVEN, MEAT SLICER, VENTILATION FAN COVER FOR THE WASHROOM, FAN GUARDS IN THE WALK-IN COOLER.
33
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: CLEAN THE FLOOR OF THE FOOD PREP AREA ESPECIALLY UNDER EQUIPMENT AND AROUND WALLS.
34
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: 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.
35
Lighting: required minimum foot-candles of light provided, fixtures shielded
Inspector notes: 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.
36
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: 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 MUST BE STORED BENEATH THE VENTILATION HOOD.
38
Refrigeration and metal stem thermometers provided and conspicuous
Inspector notes: MUST PROVIDE VISIBLE THERMOMETERS INSIDE OF ALL OF THE PREP COOLERS.
40
Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored
Inspector notes: 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.
41
Appropriate method of handling of food (ice) hair restraints and clean apparel worn
Inspector notes: OBSERVED FOOD HANDLING EMPLOYEES WITHOUT HAIR RESTRAINTS. MANAGEMENT INSTRUCTED THAT ALL FOOD HANDLING EMPLOYEES MUST WEAR HAIR RESTRAINTS.
42
Food handler requirements met
Inspector notes: ALL FOOD HANDLING EMPLOYEES MUST SHOW PROOF OF FOOD HANDLER TRAINING. MUST PROVIDE.
45
47
May 19, 2014
Routine
5 minor violations.
View 5 violations
Potentially hazardous food meets temperature requirement during storage, preparation display and service
Inspector notes: 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 THE PREP TABLE. NO TEMPERATURE LOG. TOTAL COST WAS $200 FOR ALL FOODS THAT WAS DISCARDED AND DENATURED. CITATION ISSUED #7-38-005(A)
3
* certified food manager on site when potentially hazardous foods are prepared and served
Inspector notes: 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 hazardous food is prepared or served. CITATION ISSUED #7-38-012
21
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: MUST CLEAN THE INTERIOR OF THE PREP COOLER TO REMOVE SPILLS.
33
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: 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.
34
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: NOTED LEAKS AT THE 3 COMPARTMENT SINK AT THE BASE OF THE FAUCET AND IN THE TOILET ROOM AT THE TOILET WATER LINE.
38
78
Nov 5, 2013
Routine
9 minor violations.
View 9 violations
Facilities to maintain proper temperature
Inspector notes: 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 COOLER IS REPAIRED FAX# 312-746-4240 ATTENTION,SUPERVISOR CRITICAL VIOLATION 7-38-005(A) CITATION ISSUED
2
Potentially hazardous food meets temperature requirement during storage, preparation display and service
Inspector notes: 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 AND DESTROYED AT THIS TIME BY MANAGER,TOTAL WEIGHT 26.5LBS AND TOTAL COST 39.50 CRITICAL VIOLATION 7-38-005(A) CITATION ISSUED
3
Food in original container, properly labeled: customer advisory posted as needed
Inspector notes: MUST LABEL BULK FOOD CONTAINERS IN THE REAR PREP AREA UNDERNEATH TABLE
30
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: 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 AREA,HAS HEAVY ICE BUILD-UP
33
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: FLOORS NEED DETAIL CLEANING IN THE REAR PREP AREA ALONG WALL BASE AND CORNERS
34
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: 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
35
Lighting: required minimum foot-candles of light provided, fixtures shielded
Inspector notes: MUST REPLACE BURNED OUT BULB AT VENTILATION OVER STOVE
36
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: MUST REPAIR SMALL WATER LEAK AT THE 3 COMPARTMENT SINK IN REAR OF PREMISES
38
Refrigeration and metal stem thermometers provided and conspicuous
Inspector notes: MUST PROVIDE THERMOMETERS INSIDE THE 3 DOOR REACH-IN COOLER AND INSIDE THE WALK-IN COOLER ALSO THE PREP COOLER AT FRONT PREP AREA
40
64
Jan 5, 2012
Complaint
6 minor violations.
View 6 violations
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: MUST CLEAN AND MAINTAIN MEAT SLICER.
32
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: CLEAN INTERIOR BOTTOM AND EXTERIOR SURFACES OF FRYERS AND MAINTAIN.
33
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: CLEAN FLOOR DRAIN BETWEEN MOP SINK AND HOT WATER TANK AND MAINTAIN.
34
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: REMOVE DUST FROM FAN COVER IN WALK-IN COOLER.
35
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: MUST PROVIDE THREE WORKING DRAIN STOPPERS FOR THREE COMP SINK FOR PROPER SET UP OF WASH, RINSE AND SANITIZING.
38
Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored
Inspector notes: INSTRUCTED ON PROPER STORAGE OF WET MOPS, STORE UPWARD TO DRY, NOT IN MOP BUCKET.
41
74
Mar 2, 2011
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. PREVIOUS VIOLATION WAS CORRECTED FROM FEB. 2010. MUST CLEAN AND MAINTAIN MEAT SLICER.
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 INTERIOR BOTTOM AND EXTERIOR SURFACES OF FRYERS AND MAINTAINED.
33
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: MUST PROVIDE THREE WORKING DRAIN STOPPERS FOR THREE COMP SINK FOR PROPER SET UP OF WASH, RINSE AND SANITIZING.
38
Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored
Inspector notes: INSTRUCTED ON PROPER STORAGE OF WET MOPS. STORE UPWARD TO DRY, NOT IN MOP BUCKET.
41
Food (ice) dispensing utensils, wash cloths properly stored
Inspector notes: INSTRUCTED ON PROPER STORAGE OF ICE SCOOP; STORE WITH HANDLE UP OR OUTSIDE OF MACHINE IN A SANITIZING SOLUTION.
43
78
Oct 1, 2010
Complaint
3 minor violations.
View 3 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 CERTIFIED FOOD MANAGER ON DUTY WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED. [PREPARING/SERVING CHICKEN, SALADS, ETC..]. INSTRUCTED A CERTIFIED FOOD MANAGER MUST BE ON DUTY AT ALL TIMES. CITATION ISSUED 7-38-012 SERIOUS.
21
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: 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.
32
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: 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.
33
86
Feb 1, 2010
Complaint
2 minor violations.
View 2 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. Clean and sanitize the sink after it is soiled by food handlers breading foods.
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 off the cooking equipment of grease buildup.
33
90
Frequently Asked Questions
When was Jack's Fish Chicken & More last inspected?
The most recent health inspection at Jack's Fish Chicken & More on file is from Jan 27, 2016. The public record contains 10 inspections in total.
What is the most common violation at Jack's Fish Chicken & More?
Across the inspection record, “food and non-food contact equipment utensils clean” has been cited eight times, more than any other issue at Jack's Fish Chicken & More.
Has Jack's Fish Chicken & More's inspection record improved over time?
Yes. Recent inspections at Jack's Fish Chicken & More have averaged around three violations per visit, down from roughly 10 earlier in the record.
What does a low risk rating mean?
A low risk rating at Jack's Fish Chicken & More 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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