PASS W/ CONDITIONS
Risk 1 (High)
CAPTAIN HOOKS FISH & CHICKEN Gets Conditional Pass on Health Inspection - Chicago Restaurant
November 25, 2019
Canvass
License #2543407
5
Total Violations
2
Critical
3
Major
1
Corrected On Site
Violations Cited by Chicago Health Inspector
5
Violation #5
CRITICAL
Violation Details
PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS - Comments: OBSERVED EMPLOYEE PROCEDURE FOR VOMITING AND DIARRHEAL EVENTS. HOWEVER MUST PROVIDE ALL THE NECESSARY ITEMS OUTLINED IN POLICY INCLUDING DISPOSABLE GLOVES, FACE MASK , DISPOSABLE MOP AND APPROPRITE SANITIZER TO KILL THE NORO VIRUS. PRIORITY FOUNDATION
Why This Matters
Vomit and diarrhea contain millions of viral particles. One incident can contaminate entire facility and cause outbreak affecting dozens.
Food Code Requirement
Written procedures required for cleaning bodily fluid events to prevent disease transmission.
Specific Requirements
Written procedure must address: Isolating contaminated area; Removing and discarding affected food; Using proper PPE; Cleaning and sanitizing with appropriate concentration; Proper disposal of contaminated materials.
CDPH Food Code: Section 2-501.11
Violation #22
CRITICAL
Violation Details
PROPER COLD HOLDING TEMPERATURES - Comments: IMPROPER COLD TEMPERATURES OF (TCS) FOODS INSIDE COOLER. OBSERVED APPROX 2-LBS OF SLICED TOMATOES AT 49.8F, 2-LBS OF SOUR CREAM AT 49.0F, 1-LB OF DICED TOMATOES AT 49.0F. INSTRUCTED TO MAINTAIN COLD (TCS)FOODS AT 41.0F OR BELOW PIC REMOVED FOODS AND DISCARDED AT COST APPROX $15.00-COS. PRIORITY VIOLATION ISSUED 7-38-005
Why This Matters
Temperatures below 135°F allow bacteria to multiply, especially spore-formers that survive cooking.
Food Code Requirement
Hot foods must be held at 135°F or above.
Specific Requirements
Maintain 135°F or above; Check temperatures regularly; Proper hot holding equipment; Cannot reheat in hot holding units.
CDPH Food Code: Section 3-501.16(A)(1)
Violation #37
MAJOR
Violation Details
FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: OBSERVED NO LABELS ON TO GO SALADS PREPARED ON SITE. INSTRUCTED TO INTSALL WITH FOOD ITEMS ON SALAD, NAME AND ADDRESS OF BUSINESS,ETC.
Why This Matters
Missing allergen labeling can cause severe allergic reactions.
Food Code Requirement
All food properly labeled with required information.
Specific Requirements
Common name; Ingredients; Allergen declarations; Date marking; Manufacturer info; Net quantity.
CDPH Food Code: Section 3-202.18
Violation #58
MAJOR
Violation Details
ALLERGEN TRAINING AS REQUIRED - Comments: REPEAT SEE VIOLATION #60
Why This Matters
Inadequate allergen knowledge can cause life-threatening allergic reactions.
Food Code Requirement
Food allergen training required for certified managers.
Specific Requirements
Certified managers must complete allergen training; Staff must understand major allergens; Prevent cross-contact; Respond to customer inquiries.
CDPH Food Code: Section 2-103.11
Violation #58
MAJOR
Violation Details
ALLERGEN TRAINING AS REQUIRED - Comments: REPEAT SEE VIOLATION #60
Why This Matters
Inadequate allergen knowledge can cause life-threatening allergic reactions.
Food Code Requirement
Food allergen training required for certified managers.
Specific Requirements
Certified managers must complete allergen training; Staff must understand major allergens; Prevent cross-contact; Respond to customer inquiries.
CDPH Food Code: Section 2-103.11
Health Department Information
Department
Chicago Department of Public Health (CDPH)
Division
Food Protection Program
Report Issues
Call 311 or File Online
More Information
CDPH Food Protection