SEASHELL FISH & CHICKEN

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: OBSERVED EVIDENCE OF IMPROPER PEST CONTROL.RODENT(MICE) DROPPINGS IN REARDRY STORAGE AREA OF PREMISES.FOUND OVER 70 MICE DROPPINGS ON AND UNDER SHELVING UNITS,BETWEEN COOLERS ETC.MUST CLEAN AND SANITIZE ALL AREAS.ALSO REAR DOOR NOT RODENT PROOFED AT BOTTOM AND TOP AREAS OF DOOR 1/4 INCH AREA.MUST REPAIR. SERIOUS CITATION ISSUED.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: REAR COOLER DOOR IN POOR REPAIR.MUST REPAIR

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: FOOD EQUIPMENT NOT CLEAN,IE BOTTOM SHELVES OF PREP TABLES REAR SHELVING,INTERIOR COOLER SHELVES,ETC.MUST DETAIL CLEAN AND MAINTAIN.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: OBSERVED FAUCET AT 3-COMP SINK LEAKY.MUST REPAIR. NO HAND WASHING SINK IN FRONT PREP AREA WHERE SANDWICHES ARE PREPARED.MUST INSTALL HAND SINK UNDER CITY PRESSURE WITH SOAP AND HAND DRYING DEVICE.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: All utensils shall be thoroughly cleaned and sanitized after each usage. CONTINUE TO CLEAN THE ITEMS FROM REPORT 537660 10/28/11.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilitiesCONTINUE TO CLEAN LIGHT SHIELDS AS REORTED IN REPORT 537660 DATED 10/28/11.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline.NEED BACK FLOW DEVICE AS PER REPORT 537660 10/28/11.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: Cleaning equipment shall be properly stored away from food, utensils, equipment, and clean linens.CONTINUE TO REMOVE CLUTTER IN REAR.

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, PROPERLY DESIGNED AND INSTALLED - Comments: When toilet and lavatory facilities are provided for the patrons of food establishments, such facilities shall be adequate in number, convenient, accessible, properly designed, and installed according to the municipal code.HOT WATER TANK NOT MAINTAINED IN RESTROOM HOT WATER NOT RUNNING AT THIS TIME RESTROOM HOT WATER TANK IN CEILING MUST REPAIR AND PROVIDE HOT WATER.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.NEED TO CLEAN ALL DRY STORAGE SHELVES FRONT AND REAR DEFROST BOX FREEZER REAR EXCESSIVE ICE.ALSO CLEAN WALK-IN COOLER FAN GUARD COVER AND CLEAN REAR STOVE.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities.NEED TO CLEAN ALL LIGHT SHIELDS,AND REPLACE MISSING SHIELD UNDER HOOD.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health.NEED TO PROVIDE BACK FLOW DEVICE BEFORE ATTACHING HOSE MUST PROVIDE .

LINEN: CLEAN AND SOILED PROPERLY STORED - Comments: Soiled and clean linens, coats, and aprons shall be properly stored.OBSERVED WIPING CLOTH STORED ON REAR TABLE INSTRUCTED TO STORE IN 100PPM CHLORINE SANITIZER.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: Cleaning equipment shall be properly stored away from food, utensils, equipment, and clean linens.CLUTTER IN REAR STORAGE AREA REMOVE ITEMS NOT BEING USED.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: All cold food shall be stored at a temperature of 40F or less. FOUND A PAN OF RAW CHICKEN SITTING IN THE 3 COMPARTMENT SINK AT AN IMPROPER TEMPERATURE OF 53.1F. INSTRUCTED TO KEEP ALL COLD POTENTIALLY HAZARDOUS FOODS AT 40F OR LOWER. ITEM WAS DISCARDED AND DENATURED, A WEIGHT OF APPROX. 20LBS. VALUED AT APPROX. $40.00. CRITICAL VIOLATION 7-38-005 CITATION #64224-11 ISSUED

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS. - Comments: 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. FOUND BOTH FOOD HANDLERS MULTI TASKING THAT IS, HANDLING RAW FOODS AND READY TO EAT FOODS AND NOT WASHING HANDS JUST PUTTING ON PLASTIC GLOVES AFTER THEY HAVE CONTAMINATED GLOVES BY BLOWING INTO THEM. INSTRUCTED TO WASH HANDS WHEN MULTI TASKING AND BEFORE/AFTER USING GLOVES. CRITICAL VIOLATION 7-38-010(A)

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. FOUND NO CITY OF CHICAGO CERTIFIED FOOD MANAGER ON DUTY WHILE PREPARING/SERVING POTENTIALLY HAZARDOUS FOODS (I.E. FISH, CHICKEN, BEEF, ETC.)INSTRUCTED TO HAVE ONE ON SITE AT ALL TIMES. SERIOUS VIOLATION 7-38-012 CITATION #64225-12 ISSUED.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: MUST REMOVE ALL POP CRATES BEING USED AS SHELVES AND PROVIDE SHELVING TO FRONT/REAR OF STORE FOR OVERFLOW OF PRODUCT.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: MUST DETAIL CLEAN AND MAINTAIN INTERIOR OF ALL COOKING EQUIPMENTS, COOLERS AND FREEZERS.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: MUST DETAIL CLEAN AND MAINTAIN FLOORS IN ALL CORNERS AND UNDER/AROUND ALL HEAVY EQUIPMENTS.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: MUST DETAIL CLEAN AND MAINTAIN ALL CEILING VENTS AND REPLACE/PROVIDE ALL WATER STAINED AND MISSING CEILING TILES THROUGHOUT.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: MUST FIX AND MAINTAIN LEAKS AT THE BASE OF THE FAUCET ON THE 3-COMP. SINK. FIX SLOW DRAINING EXPOSED HAND WASHING SINK.

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN - Comments: All employees shall be required to use effective hair restraints to confine hair.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: MUST REMOVE ALL POP CRATES BEING USED AS SHELVES AND PROVIDE SHELVING TO FRONT/REAR OF STORE FOR OVERFLOW OF PRODUCT.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: MUST DETAIL CLEAN AND MAINTAIN INTERIOR OF ALL COOKING EQUIPMENTS, COOLERS AND FREEZERS.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: MUST DETAIL CLEAN AND MAINTAIN FLOORS IN ALL CORNERS AND UNDER/AROUND ALL HEAVY EQUIPMENTS.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: MUST DETAIL CLEAN AND MAINTAIN ALL CEILING VENTS AND REPLACE/PROVIDE ALL WATER STAINED AND MISSING CEILING TILES THROUGHOUT.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: MUST FIX AND MAINTAIN LEAKS AT THE BASE OF THE FAUCET ON THE 3-COMP. SINK. FIX SLOW DRAINING EXPOSED HAND WASHING SINK.

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS. - Comments: 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. FOUND FOOD HANDLERS MULTI-TASKING AND NOT WASHING HANDS THAT IS, HANDLING READY TO EAT AND RAW FOODS WITHOUT WASHING HANDS. INSTRUCTED TO WASH HANDS AFTER MULTI-TASKING. CITATION #63191-13

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA - Comments: Adequate and convenient hand washing facilities shall be provided for all employees. FOUND EXPOSED HANDWASHING SINK WITH NO SOAP OR PAPER TOWELS. INSTRUCTED TO ALWAYS HAVE HAND WASHING SINKS STOCKED WITH SOAP AND PAPER TOWELS. ITEMS WERE PROVIDED DURING INSPECTION. CITATION #63191-13 ISSUED.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. MUST REMOVE ALL POP CRATES BEING USED AS SHELVES AND PROVIDE SHELVING TO FRONT/REAR OF STORE FOR OVERFLOW OF PRODUCT.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. MUST DETAIL CLEAN AND MAINTAIN INTERIOR OF ALL COOKING EQUIPMENTS, COOLERS AND FREEZERS.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. MUST DETAIL CLEAN AND MAINTAIN FLOORS IN ALL CORNERS AND UNDER/AROUND ALL HEAVY EQUIPMENTS.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: The walls and ceilings shall be in good repair and easily cleaned. MUST DETAIL CLEAN AND MAINTAIN ALL CEILING VENTS AND REPLACE/PROVIDE ALL WATER STAINED AND MISSING CEILING TILES THROUGHOUT.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: MUST FIX AND MAINTAIN LEAKS AT THE BASE OF THE FAUCET ON THE 3-COMP. SINK. FIX SLOW DRAINING EXPOSED HAND WASHING SINK.

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN - Comments: All employees shall be required to use effective hair restraints to confine hair.