M & J Chicken & Fish

Thermometers were missing or inaccurate.

Inspector’s note: Observed no metal stem thermometer for taking internal temperatures on site. Instructed to provide and maintain on site.

Equipment or surfaces were in poor repair or made of material that can’t be cleaned.

Inspector’s note: Observed the cutting boards with deep grooves and stains. Instructed to sand or replace the cutting boards and maintain a smooth and easily cleanable surface.

Equipment and surfaces were dirty.

Inspector’s note: Observed the following in need of detail cleaning: -prep cart -prep tables -interior/exterior of coolers/freezers to remove food splatter, dirt and debris. -interior of all of the sinks, including the faucets. -all shelvings/cabinets

Plumbing problems, or missing protection against backflow.

Inspector’s note: Observed no back flow prevention device on the mop sink. Instructed to provide a device and maintain.

Garbage wasn’t handled or stored properly.

Inspector’s note: Observed the outside garbage area with debris and trash on the ground in the rear. Instructed to clean and maintain area.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed the walls in the toilet room cracked and damaged in various areas above the toiler and sink. Instructed to repair damaged wall and maintain a smooth and easily cleanable surface. -the floor tiles throughout are damaged and/or missing. Instructed to repair/replace floor tiles and maintain a smooth and easily cleanable surface.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed the floors under the cooking/cooler equipment and sinks with dirt, grease spills and debris. Instructed to detail clean and maintain floors. -walls throughout the prep area with food splatters, dirt and debris. Instructed to clean and maintain walls throughout.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed the front area with clutter. Instructed to remove all unnecessary items and organize the area to remove clutter. Maintain area.

Food wasn’t labeled or wasn’t in its original container.

Inspector’s note: Observed two dry ingredient storage containers in the food prep area not labeled. Instructed to label the said dry ingredient containers.

Food wasn’t protected from contamination during prep, storage, or display.

Inspector’s note: Observed the deep fryer with grease no covered while not in use. Instructed to cover said deep fryer while not in use and maintain.

Equipment and surfaces were dirty.

Inspector’s note: Observed the microwave in the food prep area with food spaltters on the inside of the unit. Instructed to clean said equipment and maintain.

Equipment and surfaces were dirty.

Inspector’s note: Observed the table where the condiment jars and the microwave with dust build up. Also, observed the table with the television and coffee station with dust build up. Instructed to clean said tables and maintain.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed a leak at the pipe under the compartment near the handwashing sink in the food prep area. Instructed to repair said leak and maintain.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed the floors in the toilet room with slight dirt and not maintained. Instructed to clean and maintain.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed clutter on the ledge above the cold holding unit in the food prep area. Also, observed an unused cold holding unit in the food prep area. Instructed to remove all unnecessary items and declutter the said ledge and maintain.

Equipment or surfaces were in poor repair or made of material that can’t be cleaned.

Inspector’s note: Observed foil lining on shelving units and underneath fryers. Instructed manager to remove foil lining as it can harbor pests.

Equipment and surfaces were dirty.

Inspector’s note: Observed accumulated grease,rust and food debris on interior and exterior surfaces of cooking equipment, prep tables shelving units. Instructed manager to clean and maintain.

Ventilation or lighting was inadequate.

Inspector’s note: During re-inspection observed dust buildup on vents directly above food prep/ cooking equipment.

A previously cited basic violation still wasn’t fixed.

Inspector’s note: Refer to violations #47, #49, & #56

Thermometers were missing or inaccurate.

Inspector’s note: Observed probe thermometers being used as ambient air thermometers. Instructed manager to provide secondary ambient air thermometers for all cooling equipment.

Wiping cloths weren’t used or stored properly.

Inspector’s note: Observed dirty wiping cloths in bin with dirty utensils in 3 compartment sink not in a sanitizing solution.

Equipment or surfaces were in poor repair or made of material that can’t be cleaned.

Inspector’s note: Observed cutting board in food prep covered with deep grooves and dark stains. Instructed to repair or replace and maintain smooth, cleanable surfaces.

Equipment or surfaces were in poor repair or made of material that can’t be cleaned.

Inspector’s note: Observed two freezers with duct tape holding underside insulation together. Instructed manager to replace cooling units/freezer.

Equipment or surfaces were in poor repair or made of material that can’t be cleaned.

Inspector’s note: Observed foil lining on shelving units and underneath fryers. Instructed manager to remove foil lining as it can harbor pests.

Equipment and surfaces were dirty.

Inspector’s note: Observed accumulated grease,rust and food debris on interior and exterior surfaces of cooking equipment, prep tables, coolers, freezers, shelving units. Instructed manager to clean and maintain. (nonfood contact surfaces)

Plumbing problems, or missing protection against backflow.

Inspector’s note: Noted leak at base of reach in cooler located in prep area. Instructed to repair.

Toilet rooms weren’t built, stocked, or cleaned properly.

Inspector’s note: Observed no covered receptacles for feminine hygiene products inside of unisex/ staff toilet room. Instructed manager to provide and maintain.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed every wall surface with food splatter and accumulated debris along the base/floor perimeter of all the walls. Observed peeling paint above cooking equipment.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed unused equipment and unnecessary items stored in rear and in front near register area. Instructed manager to remove all unused, unnecssary equipment and articles to prevent pest harborage.

Ventilation or lighting was inadequate.

Inspector’s note: Noted dust buildup in vents directly above cooking equipment. Instructed to remove, clean and maintain.

Thermometers were missing or inaccurate.

Inspector’s note: Observed probe thermometers being used as ambient air thermometers. Instructed manager to provide secondary ambient air thermometers for all cooling equipment.

Insects, rodents, or animals were present, or the building wasn’t sealed against them.

Inspector’s note: Observed dead mouse on trap next to cooler being used a storage unit. Instructed manager to remove, clean and sanitize.

Food wasn’t protected from contamination during prep, storage, or display.

Inspector’s note: Observed dirty apron stored on top of packaged buns. Instructed manager to store dirty linens separately.

Wiping cloths weren’t used or stored properly.

Inspector’s note: Observed soiled wiping cloths stored on prep tables. Instructed manager to store in sanitizing solution between uses.

Equipment or surfaces were in poor repair or made of material that can’t be cleaned.

Inspector’s note: Observed cutting board in food prep covered with deep grooves and dark stains. Instructed to repair or replace and maintain smooth, cleanable surfaces.

Equipment or surfaces were in poor repair or made of material that can’t be cleaned.

Inspector’s note: Observed two freezers with duct tape holding underside insulation together. Instructed manager to replace cooling units/freezer.

Equipment or surfaces were in poor repair or made of material that can’t be cleaned.

Inspector’s note: Observed foil lining on shelving units and underneath fryers. Instructed manager to remove foil lining as it can harbor pests.

Equipment and surfaces were dirty.

Inspector’s note: Observed accumulated grease,rust and food debris on interior and exterior surfaces of cooking equipment, prep tables, coolers, freezers, shelving units. Instructed manager to clean and maintain. (nonfood contact surfaces)

Plumbing problems, or missing protection against backflow.

Inspector’s note: Noted leak at base of reach in cooler located in prep area. Instructed to repair.

Toilet rooms weren’t built, stocked, or cleaned properly.

Inspector’s note: Observed no covered receptacles for feminine hygiene products inside of unisex/ staff toilet room. Instructed manager to provide and maintain.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed every wall surface with food splatter and accumulated debris along the base/floor perimeter of all the walls. Observed peeling paint above cooking equipment.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed unused equipment and unnecessary items stored in rear and in front near register area. Instructed manager to remove all unused, unnecssary equipment and articles to prevent pest harborage.

Ventilation or lighting was inadequate.

Inspector’s note: Noted dust buildup in vents directly above cooking equipment. Instructed to remove, clean and maintain.

Food and non-food contact surfaces properly designed, constructed and maintained

Inspector’s note: Observed the rear box freeser lid in poor repair, being held together with duct tape, instructed to replace.

Food and non-food contact equipment utensils clean, free of abrasive detergents

Inspector’s note: Observed the following not clean interior of microwave, fryer doors, instructed to clean. Also clean and sanitize the rear slicer, prep table.

Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

Inspector’s note: Observed the floor not clean front and rear under and around all equipment, instructed to clean.

Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored

Inspector’s note: Observed much clutter in front and rear of store/restaurant, instructed to organize, and remove items not being used.

Food and non-food contact surfaces properly designed, constructed and maintained

Inspector’s note: Observed broken door gasket on prep coolers and deep freezers, and maintain.

Food and non-food contact equipment utensils clean, free of abrasive detergents

Inspector’s note: Observed grease build up on the following food and no food contact equipment; fryers, interior and exterior of all coolers and freezers, storage cabinets, prep tables, and all heavy equipment in kitchen. Instructed to clean and maintain.

Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

Inspector’s note: Observed missing floor tiles and dirty floors throughout entire premises. Instructed tp clean and maintain.

Ventilation: rooms and equipment vented as required: plumbing: installed and maintained

Inspector’s note: Instructed to install drain board at 3 comp sink and maintain.

Refrigeration and metal stem thermometers provided and conspicuous

Inspector’s note: Instructed to install thermometers in all coolers and maintain.

No evidence of rodent or insect outer openings protected/rodent proofed, a written log shall be maintained available to the inspectors

Inspector’s note: Observed approximately 40 rodent droppings in the corners of the kitchen. Also, front entrance door is not rodent proofed, 1/4 inch gap visible. Instructed to remove droppings and contact pest control provider, and install proper theshold on door to prevent rodent entry. Serious violation 7-38-020.

Clean multi-use utensils and single service articles properly stored: no reuse of single service articles

Inspector’s note: Observed utensils stored improperly. Instructed to invert and/or install a knife rack and maintain.

Food and non-food contact surfaces properly designed, constructed and maintained

Inspector’s note: Observed broken door gasket on prep coolers and deep freezers, discontinue use of cardboard in kitchen, and maintain.

Food and non-food contact equipment utensils clean, free of abrasive detergents

Inspector’s note: Observed grease build up on the following food and no food contact equipment; fryers, interior and exterior of all coolers and freezers, storage cabinets, prep tables, and all heavy equipment in kitchen. Instructed to clean and maintain.

Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

Inspector’s note: Observed missing floor tiles and dirty floors throughout entire premises. Instructed tp clean and maintain.

Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods

Inspector’s note: Observed dirty walls in rear prep area and throughout the entire front area of the premises. Instructed to clean and maintain.

Ventilation: rooms and equipment vented as required: plumbing: installed and maintained

Inspector’s note: Instructed to install drain board and splash guard at 3 comp sink and maintain.

Linen: clean and soiled properly stored

Inspector’s note: Observed dirty linen stored improperly. Instructed to store in sanitizer water while not in use.

Refrigeration and metal stem thermometers provided and conspicuous

Inspector’s note: Instructed to install thermometers in all coolers and maintain.

Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored

Inspector’s note: Observed excessive clutter throughout the front of store under the cash register and in the small room next to the beverage cooler. Also, clutter in the rear storage area near the exit door. Instructed to clean, organize and remove items six inches off the floor to prevent rodent harborage and maintain.

Food and non-food contact equipment utensils clean, free of abrasive detergents

Inspector’s note: Clean cabinet interiors of deep fryers, exterior of refrigerated prep table, and toilet in washroom.

Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

Inspector’s note: Clean floors behind & underneath coolers, freezers, prep tables & sinks & along walls throughout.

Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods

Inspector’s note: Replace stained ceiling tiles in front section of establishment. Remove chipping paint from ceiling in rear.

Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored

Inspector’s note: Organize all articles stored in front area underneath candy counter and elevate all items 6 inches off floor.

Food and non-food contact surfaces properly designed, constructed and maintained

Inspector’s note: All raw wood surfaces must be painted.

Food and non-food contact equipment utensils clean, free of abrasive detergents

Inspector’s note: Clean the following: all shelves, unused equipment, cabinet interiors of deep fryers, meat slicer, counters, interiors and exteriors of all coolers & freezers, and all other unclean surfaces throughout.

Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods

Inspector’s note: Seal all cracks in walls and ceiling in washroom and throughout. Clean and/or paint all walls throughout.replace ceiling tiles that are in poor repair. Repair bottom of front door. Clean light shields throughout where needed.

* certified food manager on site when potentially hazardous foods are prepared and served

Inspector’s note: No recent receipt(one provided dated 7-5-12) or valid city of chicago food sanitation certifcate on premises at time of inspection. Citaton issued-serious 7-38-012.

Previous minor violation(s) corrected 7-42-090

Inspector’s note: The following previous minor violations noted 12-28-10 not corrected:-33-must clean all multi-use items, utensils & bulk food item containers. Must clean microwaves, prep tables, coolers, garbage can, fryers, grill & hood over cooking equipment & remove all food & grease build up. Also clean all attached legs, wheels, piping & motor housing of said equipment. Must also clean walls behind reach in freezers & prep cooler & remove splattered food.-34-clean floors behind & underneath coolers, freezers, prep tables & sinks & along walls throughout.-35- repair ceiling in rear over dishwashing area & scrap peeling paint & repaint with a light colored non-toxic paint. Clean walls in furnace room.-38-provide a backflow device at mop sink or remove threads.-41-must better organize clutter in rear of premises. Must remove unused equipment & clean front closet to prevent rodent & insect harborage. C

Food and non-food contact surfaces properly designed, constructed and maintained

Inspector’s note: All raw wood surfaces must be painted.

Food and non-food contact equipment utensils clean, free of abrasive detergents

Inspector’s note: Clean the following: all shelves, unused equipment, cabinet interiors of deep fryers, meat slicer, counters, interiors and exteriors of all coolers & freezers, and all other unclean surfaces throughout.

Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods

Inspector’s note: Seal all cracks in walls and ceiling in washroom and throughout. Clean and/or paint all walls throughout.replace ceiling tiles that are in poor repair. Repair bottom of front door. Clean light shields throughout where needed.

Ventilation: rooms and equipment vented as required: plumbing: installed and maintained

Inspector’s note: 3 compartment sink not level, water settling at back of sink in center compartment , must have legs adjusted so that water drains from compartment properly.