GT FISH & OYSTERS

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: NOTED TEMPERATURE OF SERVICE COOLER AT THE FRONT PREP LINE OF FIRST FLOOR TO BE IMPROPER AT 47.4F. INSTRUCTED NOT TO USE UNTIL EQUIPMENT IS MAINTAINING PROPER TEMPERATURE OF 40F OR BELOW. CITATION ISSUED FOR CRITICAL VIOLATION #7-38-005(A).

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS. - Comments: NOTED EMPLOYEES AT PREP AREAS WEARING GLOVES AND PREPPING, MOVING TO THE DISH WASHING AREA TO DROP AND COLLECT DISHES,PICKING UP BOXES OF CONTAINERS WITH SAME GLOVE THEN FINALLY CHANGING GLOVES BUT NOT WASHING THEIR HANDS AFTER CHANGING THE GLOVES. ALSO NOTED EMPLOYEES WITH THREADLIKE WRIST BANDS DANGLING FROM THEIR WRISTS WHILE PREPARING FOOD.INSTRUCTED TO ALWAYS CHANGE GLOVES WHEN MOVING FROM ONE TASK TO ANOTHER AND NOT TO WEAR TO WEAR DANGLING JEWELRY WHILE PREPPING. CITATION ISSUED FOR CRITICAL VIOLATION #7-38-010

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME - Comments: NOTED EMPLOYEE WASHING DISHES AT THE LOW TEMPERATURE DISH WASHER USING CHLORINE STRIP WITH READING OF 0PPM AT THE BASEMENT FOOD PREP AREA. MANAGER IMMEDIATELY CALLED ECO LAB FOR MAINTENANCE. CITATION ISSUED FOR CRITICAL VIOLATION #7-38-030

DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED - Comments: NOTED ICE CREAM MACHINE AT THE BASEMENT FOOD PREP AREA IN USE BUT UNABLE TO PROPERLY CLEAN AND SANITIZE MACHINE. INSTRUCTED MANAGEMENT TO INSTALL HOT AND COLD RUNNING WATER ABOVE THE EQUIPMENT FOR PROPER WASHING, RINSING AND SANITIZING. MANAGER STATED THAT THEY USUALLY CARRY HOT AND COLD WATER TO THE ICE CREAM MACHINE TO WASH, RINSE AND SANITIZE. INSTRUCTED NOT TO USE UNTIL EQUIPMENT IS PROPERLY SET WITH HOT AND COLD RUNNING WATER FOR CLEANING. EQUIPMENT TAGGED AND HELD FOR INSPECTION. CITATION ISSUED FOR SERIOUS VIOLATION #7-38-030

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: NOTED MULTI USE UTENSILS (PLATES,CUPS,BOWLS ETC) ON SHELVES NOT PROPERLY STORED. INSTRUCTED TO INVERT ALL UTENSILS DURING STORAGE OR PROVIDE A PROTECTIVE COVER TO PREVENT DUST ACCUMULATION AND CONTAMINATION.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: NOTED ASSORTED FOOD ITEMS INSIDE COOLERS NOT PROPERLY LABELED. INSTRUCTED TO LABEL ALL FOOD ITEMS INSIDE COOLER INCLUDING BULK ITEMS WITH NAMES OF PRODUCT AND USE BY OR PREPARED BY DATE.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: NOTED SOME REFRIGERATION UNITS AT THE PREP AREAS WITH NO STEM THERMOMETERS. INSTRUCTED TO PROVIDE STEM AND ACCURATE THERMOMETER INSIDE ALL REFRIGERATION EQUIPMENT AND MUST BE DISPLAYED VISIBLY FOR PROPER TEMPERATURE MONITORING.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED - Comments: NOTED DIRTY WASH CLOTHES ON PREP TABLES NOT PROPERLY STORED. INSTRUCTED TO STORE ALL WASH CLOTHS IN A SANITIZING SOLUTION ESPECIALLY WHEN NOT IN USE.

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: FOUND A PREP COOLER AT 1ST FLOOR KITCHEN AT 60.4F, COOLER IS TAGGED NOT ALLOWED TO USE, MUST CONTACT CDPH FOR TAG REMOVAL REQUEST.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: FOUND 6 LBS OF COOKED PASTA AT 60.5, 1LB OF COOKED SHRIMP AT 50.6F, FOOD ALONG WITH OTHER NON-POTENTIALLY HAZARDOUS FOODS STORED AT SAID COOLER, INSTRUCTED TO KEEP SUCH FOOD ITEMS STORED AT 40F OR LOWER. FOOD DISCARDED VALUED AT $12.00.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: CLEANING CHEMICALS IN SPRAY BOTTLE NOT LABELED, EMPLOYEES DTINKS IN PREP AREA NOT LIDED, INSTRUCTED TO LABEL AND CAP ALL EMPLOYEES DRINK CONTAINERS.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: ICE BINS AT BAR MISSING COVERS, INSTRUCTED TO INSTALL.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: CUTTING BOARDS WITH DEEP, DARK GROOVES MUST BE REPLACED. All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: ALL STOCK/SUPPLIES MUST BE ELEVATED OFF THE FLOOR IN BASEMENT'S .DRY STORAGE ROOM. FLOOR DRAIN UNDER DISHMANCHINE MUST BE KEPT CLEAN ALSO. The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: EVIDENCE OF MILDEW ON THE CAULKING ON WALLS & SPLASHGUARD AROUND THE DISHMACHINE, & AT BAR HANDSINK-MUST RE-CAULK. The walls and ceilings shall be in good repair and easily cleaned.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: MILK CRATES USED FOR DRY OR COLD STORAGE RACKS MUST BE REPLACED WITH REGULAR SHELVINGS, FOR EASY ACCESS TO CLEANING/PEST MONITORING. 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.

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.All clean single service utensils must be stored with handles up to prevent contamination before use.

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.FLOORS ALONG WALLS AND IN ALL CORNERS REQUIRE A DETAIL CLEANING INCLUDING IN EMPLOYEE LOCKER ROOM AND FLOOR DRAIN BENEATH DISHMACHINE REQUIRES DETAIL CLEANING.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: 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.STEAMER UNIT AT COOK LINE MUST BE STORED DIRECTLY BENEATH HOOD AS REQUIRED,DRAINAGE ALONG BAR AREA MUST BE PROPERLY CONNECTED SUCH THAT IT DRAINS DIRECTLY INTO A FLOOR DRAIN.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units.MUST PROVIDE VISIBLE THERMOMETERS INSIDE ALL COOLERS,FREEZERS.

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 handlers must have hair restraints when working around open food.

SOURCE SOUND CONDITION, NO SPOILAGE, FOODS PROPERLY LABELED, SHELLFISH TAGS IN PLACE - Comments: Molluscan shell stock shall be obtained in containers bearing legible source identification tags or labels.OBSERVED 2 CONTAINERS OF PORTION SIZED MUSSELS HELD IN WALK-IN-COOLER LOCATED IN BASEMENT LACKING THE REQUIRED SHELLFISH TAG. OBSERVED 2 CONTAINERS INSIDE THE OYSTER 2 DOOR COOLER LACKING THE REQUIRED SHELLFISH TAG. MANAGEMENT VOLUNTARILY DISCARDED,DENATURED SAID FOOD PRODUCTS-APPROXIMATELY 90#'s ,TOTAL DOLLAR VALUE$382.24. CRITICAL VIOLATION 7-38-005 (B).

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines.OBSERVED LIVE FRUIT FLIES IN THE BASEMENT PREP AREAS,STORAGE AREAS,EMPLOYEE LOCKER ROOM,DISHMACHINE AREA. APPROXIMATELY 10 LIVE FRUIT FLIES WERE OBSERVED.SEAL NOTICEABLE OPENINGS ON WALLS/CEILINGS WERE NOTED IN BASEMENT AREAS. ADDITIONAL PEST CONTROL SERVICE IS NEEDED TO MINIMIZE OR ELIMINATE THE PEST ACTIVITY. SERIOUS VIOLATION 7-38-020.

* INSPECTION REPORT SUMMARY DISPLAYED AND VISIBLE TO ALL CUSTOMERS - Comments: One copy of the Food Inspection Report Summary must be displayed and visible to all customers.PREVIOUS INSPECTION REPORT SUMMARY NOT POSTED FOR PUBLIC VIEW. MANAGEMENT GIVEN A COPY OF TODAY'S INSPECTION REPORT SUMMARY AND WAS INSTRUCTED TO POST IT IN VIEW OF ALL CUSTOMERS. SERIOUS VIOLATION 7-42-010B.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: The licensee shall inform the public in writing of the Chicago Department of Public Health?s Consumer Advisory relating to consuming raw and undercooked animal products.FOUND NO CONSUMER ADVISORY SIGNAGE POSTED IN THE RESTAURANT.

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.All clean single service utensils must be stored with handles up to prevent contamination before use.

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.FLOORS ALONG WALLS AND IN ALL CORNERS REQUIRE A DETAIL CLEANING INCLUDING IN EMPLOYEE LOCKER ROOM AND FLOOR DRAIN BENEATH DISHMACHINE REQUIRES DETAIL CLEANING.

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.STEAMER UNIT AT COOK LINE MUST BE STORED DIRECTLY BENEATH HOOD AS REQUIRED,DRAINAGE ALONG BAR AREA MUST BE PROPERLY CONNECTED SUCH THAT IT DRAINS DIRECTLY INTO A FLOOR DRAIN.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units.MUST PROVIDE VISIBLE THERMOMETERS INSIDE ALL COOLERS,FREEZERS.

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 handlers must have hair restraints when working around open food.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: MUST PROVIDE 1 SINK STOPPER AT THE BASEMENT 3 COMPARTMENT SINK.

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. FACILITIES DO NOT MAINTAIN PROPER TEMPERATURE. OBSERVED THE MIDDLE PREP COOLER WITH AN AIR TEMPERATURE OF 50F. UNIT WAS USED TO STORE POTENTIALLY HAZARDOUS FOODS SUCH AS CLAM CHOWDER, RAW SHUCKED MUSSELS AND CLAMS, ETC. UNIT TAGGED HELD FOR INSPECTION. MUST MAINTAIN ALL COOLERS BELOW 40F. CRITICAL VIOLATION 7-38-005A.

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. POTENTIALLY HAZARDOUS FOODS STORED AT IMPROPER TEMPERATURES INSIDE OF THE PREP COOLER AND BASEMENT WALK-IN COOLER. OBSERVED SHRIMP AT 50F, RAW SHUCKED MUSSELS AT 52F, FISH AT 48F, RAW SHUCKED CLAMS AT 53F, CLAM CHOWDER AT 51F, REMOULADE SAUCE AT 48F, MILK AT 49F, EGGS AT 49F, STEAKS AT 49F, COOKED PASTA AT 46F, PORK BELLY AT 46F, SAUSAGE AT 47F, CREAM CHEESE AT 47F, CREME FRAICHE AT 46F, MARSCAPONE CHEESE AT 46F, HOT DOGS AT 48F, SOUR CREAM AT 47F, RICOTTA CHEESE AT 45F, YOGURT AT 47F, FOIE GRAS AT 46F, MASHED POTATOES AT 48F, LIQUID EGGS AT 48F. MANAGEMENT VOLUNTARILY DISCARDED 250# OF FOOD WORTH $3000. CRITICAL VIOLATION 7-38-005A.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines. OBSERVED LIVE FRUIT FLIES IN THE 1ST FLOOR AND BASEMENT PREP AREAS AND STORAGE AREAS. APPROXIMATELY 15 LIVE FRUIT FLIES WERE OBSERVED. ADDITIONAL PEST CONTROL SERVICE IS NEEDED TO MINIMIZE OR ELIMINATE THE PEST ACTIVITY. SERIOUS VIOLATION 7-38-020.

OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED - Comments: The area outside of the establishment used for the storage of garbage shall be clean at all times and shall not constitute a nuisance. OBSERVED AN EXCESSIVE AMOUNT OF GARBAGE AND LITTER ON THE GROUND SURROUNDING THE GARBAGE DUMPSTERS. OBSERVED A STACK OF CARDBOARD BOXES STORED AGAINST THE BUILDING WALL BEHIND THE GARBAGE DUMPSTERS. MANAGEMENT INSTRUCTED TO CLEAN AND MAINTAIN THE ALLEY. SERIOUS VIOLATION 7-38-020.

* INSPECTION REPORT SUMMARY DISPLAYED AND VISIBLE TO ALL CUSTOMERS - Comments: One copy of the Food Inspection Report Summary must be displayed and visible to all customers. PREVIOUS INSPECTION REPORT SUMMARY NOT POSTED. MANAGEMENT GIVEN A COPY OF TODAY'S INSPECTION REPORT SUMMARY AND WAS INSTRUCTED TO POST IT IN VIEW OF ALL CUSTOMERS. SERIOUS VIOLATION 7-42-010B.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: The licensee shall inform the public in writing of the Chicago Department of Public Health's Consumer Advisory relating to consuming raw and undercooked animal products. NO CONSUMER ADVISORY NOTICE WAS POSTED IN THE RESTAURANT. MANAGEMENT WAS GIVEN A COPY OF THE CONSUMER ADVISORY AND WAS INSTRUCTED TO POST IT IN VIEW OF CUSTOMERS OR WRITE IT ON THE MENU.

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 MAINTAIN THE FLOOR DRY IN THE DISHWASH AREA AND STORAGE AREA WITH THE ICE MACHINES.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: MUST PROVIDE 3 SINK STOPPERS AT THE BASEMENT 3 COMPARTMENT SINK.