SEAFOOD JUNCTION

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: REPLACE ALL CUTTING BOARDS IN FOOD PREP AREA THAT ARE NO LONGER EASIKY CLEANABLE WITH DEEP GROOVES IN THE SURFACES. PAINT THE EXTERIOR OF THE REAR DOOR LEADING INTO THE REAR AREA WHERE THE WASHROOM IS LOCATED.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: DETAIL CLEAN ALL FLOORS THROUGHOUT UNDERNEATH AND BEHIND ALL HEAVY EQUIPMENT.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: : CLEAN DIRT AND STAINS FROM WALLS WHERE PRESENT.

FOOD HANDLER REQUIREMENTS MET - Comments: ALL EMPLOYEES THAT FALL UNDER THE CATEGORY OF FOOD HANDLER THAT ARE CERTIFIED FOOD SERVICE MANAGERS MUST MEET THE IDPH FOOD REQUIREMENT.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: FOUND PRE-COOKED POTATOES STORED IN LARGE PLASTIC BUS PANS AT IMPROPER TEMPERATURES RANGING FROM 91.1F TO 117.4F. IF COOLING COOKED FOODS, THE ITEM(S)MUST BE STORED IN SHALLOW CONTAINERS AND COOLED WITHIN 6 HOURS(THE PRODUCT MUST GO FROM 140 TO 70 IN 2 HOURS AND FROM 70-40 IN 4 HOURS. THIS PROCESS MUST BE DOCUMENTED. ALSO FOUND COOKED POTATOES ON TABLE TOP HOT HOLDING UNIT AT 120F, COOKED FOODS MUST BE AT 140 DEGREES OR ABOVE BEFORE PLACING IT ON A HOT HOLDNG UNIT. INSTRUCTED TO DISCARD ALL PRODUCTS FOUND AT IMPROPER TEMPERATURES. CRITICAL VIOLATION 7-38-005(A). 50LB VALUED AT $17.75.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: IMPROPER PEST CONTROL NOTD ON PREMISES. 40 MICE DROPPINGS FOUND SCATTERED ALONG THE BASES OF THE WALLS IN MAIN FOOD PREP AREA BEHIND PREP TABELS, UNDERNEATH THE EXPOSED HAND SINK AND IN REAR STORAGE AREA, ALSO FOUND 5 ON STORAGE SHELF UNDERNEATH PREP TABLE. OUTER REAR EXIT DOOR FOUND WITH A LARGE OPENING ABOUT 5 INCHES LONG AND GREATER THAN 1/4 INCH FROM THE GROUND.MUST REPAIR THIS DOOR, MAKING IT TIGHT-FITTING AT THE BOTTOM TO PREVENT RODENT ENTRY. SERIOUS VIOLATION 7-38-020.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: NO CERTIFIED MGR WITH A VALID CITY OF CHICAGO FOOD SANITATION CERTIFICATE POSTED OR PROVIDED AT THE TIME OF THIS INVESTIGATION WHILE POTNTIALLY HAZARDOUS FOODS(FISH, POTATOES) WERE BEING PREPARED AND/OR SERVED. SERIOIUS VIOLATION 7-38-012(A).

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: PAINT THE EXTERIOR OF THE REAR DOOR LEADING INTO THE REAR AREA WHERE THE WASHROOM IS LOCATED.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: REPLACE ALL CUTTING BOARDS IN FOOD PREP AREA THAT ARE NO LONGER EASIKY CLEANABLE WITH DEEP GROOVES IN THE SURFACES.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: DETAIL CLEAN ALL FLOORS THROUGHOUT UNDERNEATH AND BEHIND ALL HEAVY EQUIPMENT.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: CLEAN DIRT AND STAINS FROM WALLS WHERE PRESENT.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED - Comments: FOUND DIRTY RAGS IMPROPERLY STORED IN REAR, MUST STORE IN A SANITARY MANNER

FOOD HANDLER REQUIREMENTS MET - Comments: ALL EMPLOYEES THAT FALL UNDER THE CATEGORY OF FOOD HANDLER THAT ARE CERTIFIED FOOD SERVICE MANAGERS MUST MEET THE IDPH FOOD REQUIREMENT.