Captain Fish-fish & Chicken, 754-756 W Garfield Blvd, Chicago, IL 60609 - Restaurant inspection findings and violations



Business Info

Restaurant: Captain Fish-fish & Chicken
Address: 754-756 W Garfield Blvd, Chicago, IL 60609
Type: Restaurant
Total inspections: 3
Last inspection: Aug 14, 2012

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Inspection findings

Inspection Date

Inspection Score
(the higher the better)

  • * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
  • DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED
  • FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
  • HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; BARE HAND CONTACT WITH READY TO EAT FOOD MINIMIZED
  • PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
Jan 12, 2011 0
  • DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED
  • FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
  • PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
Jan 19, 2011 100
No violation details available. Aug 14, 2012 -

Violation descriptions and comments

Jan 12, 2011

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.
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.
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
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.
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.

Jan 19, 2011

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 FROM INSIDE WALK IN COOLER.
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. VIOLATION CORRECTED
All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. VIOLATION CORRECTED.

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Distance

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