SHAW'S CRAB HOUSE

SOURCE SOUND CONDITION, NO SPOILAGE, FOODS PROPERLY LABELED, SHELLFISH TAGS IN PLACE - Comments: NO OYSTER TAGS WERE PROVIDED FOR THE DATE OF 8/20/14. MANAGEMENT INSTRUCTED THAT OYSTER TAGS MUST BE KEPT FOR 90 DAYS AFTER THEY ARE USED. CRITICAL VIOLATION 7-38-005(B-2)

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: OBSERVED GROUT WORN BETWEEN FLOOR TILES IN THE DISH ROOM, SUSHI AND OYSTER BAR COOK LINE. INSTRUCTED TO PROVIDE AND MAINTAIN GROUT BETWEEN FLOOR TILES.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: OBSERVED THE WALL IN DISREPAIR IN THE MOP SINK CLOSET. INSTRUCTED TO REPAIR AND MAINTAIN ALL WALLS.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: OBSERVED GROUT WORN BETWEEN FLOOR TILES IN THE DISH ROOM, SUSHI AND OYSTER BAR COOK LINE. INSTRUCTED TO PROVIDE AND MAINTAIN GROUT BETWEEN FLOOR TILES.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: OBSERVED THE WALL IN DISREPAIR IN THE MOP SINK CLOSET. INSTRUCTED TO REPAIR AND MAINTAIN ALL WALLS.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: OBSERVED GROUT WORN BETWEEN FLOOR TILES IN THE DISH ROOM, SUSHI AND OYSTER BAR COOK LINE. INSTRUCTED TO PROVIDE AND MAINTAIN GROUT BETWEEN FLOOR TILES.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: OBSERVED THE WALL IN DISREPAIR IN THE MOP SINK CLOSET. INSTRUCTED TO REPAIR AND MAINTAIN ALL WALLS.

SOURCE SOUND CONDITION, NO SPOILAGE, FOODS PROPERLY LABELED, SHELLFISH TAGS IN PLACE - Comments: NO SHELLFISH TAGS WERE KEPT ON FILE FOR 3 TYPES OF OYSTERS ON THE MENU FOR THE DAY OF SEPTEMBER 5, 2014. SHELLFISH TAGS WERE MISSING FOR THE FOLLOWING TYPES OF OYSTERS: QUONSET POINT, RI , ISLAND CREEK, MA , AND WELLFLEET, MA. MANAGEMENT INSTRUCTED THAT SHELLFISH TAGS MUST BE KEPT FOR AT LEAST 90 DAYS AFTER THE PRODUCT HAS BEEN SERVED. CRITICAL VIOLATION 7-38-005 (B-2)

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: OBSERVED GROUT WORN BETWEEN FLOOR TILES IN THE DISH ROOM, SUSHI AND OYSTER BAR COOK LINE. INSTRUCTED TO PROVIDE AND MAINTAIN GROUT BETWEEN FLOOR TILES.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: OBSERVED THE WALL IN DISREPAIR IN THE MOP SINK CLOSET. INSTRUCTED TO REPAIR AND MAINTAIN ALL WALLS.

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: FACILITIES DO NOT MAINTAIN PROPER TEMPERATURE. OBSERVED THE 2 DOOR PREP COOLER AT THE OYSTER BAR WITH AN AIR TEMPERATURE OF 45.6F AND THE WALK-IN COOLER AT 44F. BOTH UNITS WERE USED TO STORE POTENTIALLY HAZARDOUS FOODS. MUST REPAIR AND MAINTAIN BOTH UNITS BELOW 40F. CRITICAL VIOLATION 7-38-005A.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: OBSERVED POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES. OBSERVED THE FOLLOWING FOODS INSIDE OF THE 2 DOOR PREP COOLER: MUSTARD/MAYO SAUCE AT 44F, COCKTAIL SAUCE AT 44.9F, AND SHRIMP AT 44F. OBSERVED THE FOLLOWING FOODS INSIDE OF THE WALK-IN COOLER: EGGS AT 43.8F, MARSCAPONE CHEESE AT 44F, MILK AT 45.3F, CREAM CHEESE AT 43.7F, CHEESE AT 43.1F, AU GRATIN POTATOES AT 44.4F, CHEESE SAUCE AT 44F. MANAGEMENT VOLUNTARILY DISCARDED 240# OF FOOD WORTH $625. CRITICAL VIOLATION 7-38-005A.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: OBSERVED GROUT WORN BETWEEN FLOOR TILES IN THE DISH ROOM, SUSHI AND OYSTER BAR COOK LINE. INSTRUCTED TO PROVIDE AND MAINTAIN GROUT BETWEEN FLOOR TILES.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: OBSERVED THE WALL IN DISREPAIR IN THE MOP SINK CLOSET. INSTRUCTED TO REPAIR AND MAINTAIN ALL WALLS.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: OBSERVED GROUT WORN BETWEEN FLOOR TILES IN THE DISH ROOM, SUSHI AND OYSTER BAR COOK LINE. INSTRUCTED TO PROVIDE AND MAINTAIN GROUT BETWEEN FLOOR TILES.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: OBSERVED THE WALL IN DISREPAIR IN THE MOP SINK CLOSET. INSTRUCTED TO REPAIR AND MAINTAIN ALL WALLS.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: OBSERVED BLOWN LIGHT BULBS UNDER THE REAR BROILER AND STEAMER HOOD. INSTRUCTED TO PROVIDE AND MAINTAIN ADEQUATE LIGHTING.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: OBSERVED THE PLUMBING LEAKING AT THE SALAD PREP EXPOSED HANDSINK. INSTRUCTED TO REPAIR AND MAINTAIN ALL PLUMBING.

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN - Comments: OBSERVED FOOD HANDLER IN THE PREP/KITCHEN AREA WITHOUT A HAIR RESTRAINT. INSTRUCTED TO PROVIDE AND MAINTAIN A HAIR RESTRAINT WHILE HANDLING FOOD.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: PAPER CUPS USED AS A FOOD CONTAINER, INSTRUCTED TO USE PROPER CONTAINERS.

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN - Comments: FOOD HANDLER NOT WEARING A HAIR RESTRAINT, INSTRUCTED TO WEAR.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: DUST BUILD UP ON COOLING UNITS INSIDE WALK-IN COOLER AND ATTACHED PIPES, INSTRUCTED TO CLEAN AND MAINTAIN.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: INTERIOR SURFACES OF ICE MAKER NOT CLEAN AROUND THE SHUTE, INSTRUCTED TO CLEAN AND MAINTAIN.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: CRAKS AND CREVICES NOTED AT KITCHEN WALLS, INSTRUCTED TO SEAL.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: A HOSE ATTACHED TO WATER LINE WITHOUT A VACUUM BRAKER, INSTRUCTED TO INSTALL.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: ALL CUTTING BOARDS WITH DEEP/DARK GROOVES MUST BE REPLACED. COOLER DOOR GASKETS NOT ALIGNED AT FRONT PREP AREA (OYSTER BAR) MUST BE FIXED. 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: FLOOR DRAINS/COVERS UNDER COOLERS OR HEAVY EQUIPMENT MUST BE KEPT CLEAN & FREE OF DEBRIS/DIRT. 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: DUSTY WALLS AROUND THE SUSHI AREA & ANY DUSTY CEILING VENTS AT DINING AREA NEED CLEANING-MUST MAINTAIN CLEAN. The walls and ceilings shall be in good repair and easily cleaned.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: ANY LEAKS ON PIPES UNDER 3-COMP SINK IN PREP AREA, DISHROOM & BAR MUST BE FIXED. ANY CONDENSATION LINES FROM COOLERS MUST EXTEND TO THE FLOOR DRAIN. 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.