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Captain Fish-Fish & Chicken

January 12, 2011 · Fail

🪳cooked

official resultFail
resultFail
inspection typeCanvass
failed findings5
critical findings1

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Failed findings

hand hygiene slippingcritical

Official wording: Hands Washed And Cleaned, Good Hygienic Practices; No Bare Hand Contact With Ready-To-Eat Foods.
Inspector note: All employees who handle food shall wash their hands as often as necessary to maintain a high degree of personal cleanliness and should conform to hygienic practices prescribed by the Board of Health. OBSERVED FOOD HANDLER USING POOR HYGIENIC PRATICES,(IE HANDLING MONEY FROM FOOD ORDERS THEN GOING TO THE GLOVE BOX PUTTING ON GLOVE WITHOUT WASHING HANDS FIRST.DURING INSPECTION EMPLOYEE CONTINUE TO REPEAT THIS VIOLATION. INSTRUCTED EMPLOYEE TO WASH HANDS. MUST WASH HAND IN BETWEEN TASKS. CRITICAL CITATION ISSUED.
code 6Priority
hot/cold holding temps off

Official wording: * Certified Food Manager On Site When Potentially Hazardous Foods Are Prepared And Served
Inspector note: 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 PREMISES WHEN POTENIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED. ALSO NO CITY OF CHICAGO CERTIFICATE POSTED.SERIOUS CITATION ISSUED
code 21
Dish Washing Facilities: Properly Designed, Constructed, Maintained, Installed, Located And Operated

Inspector note: All dishwashing machines must be of a type that complies with all requirements of the plumbing section of the Municipal Code of Chicago and Rules and Regulation of the Board of Health. FAUCET OF 3-COMP SINK TOO SHORT,NOT PROPERLY DESIGN TO WASH,RINSE AND SANITIZE AT SINK. FAUCET ONLY REACH MIDDLE COMP OF SINK. SERIOUS CITATION ISSUED.
code 24
food prep surfaces dirty

Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
Inspector note: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. CLEAN DEBRIS FROM FOOD CARTS,FOOD EQUIPMENT.
code 33
grimy wiping cloths

Official wording: Premises Maintained Free Of Litter, Unnecessary Articles, Cleaning Equipment Properly Stored
Inspector note: 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 UNCLEAN UNUSED DEEP FRYER AND POP COOLER FROM INSIDE WALK IN COOLER.
code 41

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About this record

This record comes from Chicago Department of Public Health. Cooked keeps the official result and wording separate from its plain-English explanation so you can verify what the inspector actually published.

Source: Chicago Data Portal.