House Of Fish & Chicken

February 4, 2016 · Fail

🪳cooked

official resultFail
resultFail
inspection typeLicense
failed findings11
critical findings1

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Failed findings

certified manager paperwork missingcritical

Official wording: Facilities To Maintain Proper Temperature
Inspector note: INADEQUATE REFRIGERATION. NOTED ONE REACH IN COOLER ON SITE NOT ON AND OPERATING. ALSO NO OTHER REFRIGERATION ON SITE AT THIS TIME. MUST PROVIDE MORE ADEQUATE REFRIGERATION. ALL UNITS MUST BE ON SITE TO VERIFY THAT THEY WORK PROPERLY.
code 2Priority
surfaces not properly sanitized

Official wording: Food Protected During Storage, Preparation, Display, Service And Transportation
Inspector note: NOTED MISSING EQUIPMENT ALONG THE FRONT COUNTER CREATING AN OPENING TO THE CUSTOMER WAITING AREA. MUST FINISH COUNTER OR PROPERLY INSTALL MISSING EQUIPMENT TO PROVIDE A CLEAR SEPARATION BETWEEN THE CUSTOMER AREA AND THE PREPARATION AREA.
code 16
toxic items stored near food

Official wording: No Evidence Of Rodent Or Insect Outer Openings Protected/Rodent Proofed, A Written Log Shall Be Maintained Available To The Inspectors
Inspector note: MUST RODENT PROOF THE FRONT ENTRANCE DOOR ALONG THE BOTTOM AND THE LEFT SIDE. MUST PROPERLY SEAL ENTIRE DOOR.
code 18
hot/cold holding temps off

Official wording: * Certified Food Manager On Site When Potentially Hazardous Foods Are Prepared And Served
Inspector note: MUST PROVIDE A CITY OF CHICAGO FOOD SERVICE MANAGER CERTIFICATE OR VALID PROOF OF ENROLLMENT.
code 21
Dish Washing Facilities: Properly Designed, Constructed, Maintained, Installed, Located And Operated

Inspector note: THE THREE COMPARTMENT SINK IS BACKING UP WASTE WATER FROM THE MIDDLE COMPARTMENT INTO THE 1ST AND 3RD COMPARTMENTS WHEN WATER TURNED ON IN THE SINK BASIN. MUST REPAIR.
code 24
Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained

Inspector note: MUST REMOVE RUST ON THE VENTILATION HOOD ABOVE THE COOKING EQUIPMENT. ALSO REMOVE RUST ON THE EXTERIOR OF THE THREE COMPARTMENT SINK GREASE TRAP.
code 32
food prep surfaces dirty

Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
Inspector note: MUST DETAIL CLEAN THE INTERIOR OF THE FRYERS, SINKS AND THE REACH IN COOLER. MUST REMOVE GREASE AND FOOD DEBRIS. MUST ALSO CLEAN THE VENT ABOVE THE COOKING EQUIPMENT AND THE VENT IN THE EMPLOYEE WASHROOM.
code 33
Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used

Inspector note: MUST DETAIL CLEAN FLOORS THROUGHOUT THE PREP AND DISH WASHING AREAS. MUST ALSO REPAIR BROKEN TILES ALONG THE FRONT COUNTER.
code 34
Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning Methods

Inspector note: MUST REPLACE STAINED CEILING TILES IN THE CUSTOMER WAITING AREA. ALSO DETAIL CLEAN WALLS IN THE PREP AND DISH WASHING AREAS.
code 35
thermometers missing

Official wording: Lighting: Required Minimum Foot-Candles Of Light Provided, Fixtures Shielded
Inspector note: REPLACE CRACKED LIGHT SHIELDS WHERE NEEDED IN THE PREP AND DISH WASHING AREAS.
code 36
pests in the house

Official wording: Ventilation: Rooms And Equipment Vented As Required: Plumbing: Installed And Maintained
Inspector note: NOTED LOW WATER PRESSURE AT THE REAR HAND SINK.
code 38

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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.