CAPTAIN HOOKS FISH & CHICKEN Gets Conditional Pass on Health Inspection - Chicago Restaurant

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED THE REAR HAND SINK IN THE PREP/DISH WASHING AREA NOT ACCESSIBLE DUE TO A WHEELCHAIR IN FRONT OF THE SINK AND COOKING UTENSILS INSIDE OF THE SINK PREVENTING PROPER HAND WASHING. INSTRUCTED MANAGER TO REMOVE. PRIORITY FOUNDATION CITATION ISSUED #7-38-030(C).

Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.

Handwashing sinks must be accessible, properly supplied, and used only for handwashing.

Each sink needs: Warm water (100°F minimum); Soap in dispensers; Paper towels or air dryers; Waste receptacles; Signage; Clear access; Used only for handwashing.

PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED TCS FOODS AT VARIES IMPROPER TEMPERATURES IN WASH TUBS IN THE FRONT PREP AREA ON A ROLLING CART. 10LBS OF RAW CHICKEN TENDERS AT 61.9F, 20LBS OF RAW CHICKEN AT 51.4F, 45LBS OF PRECOOKED CHICKEN WINGS AT 81.8F. MANAGER DISCARDED AND DENATURED A TOTAL OF 75LBS AT $180 COST. PRIORITY CITATION ISSUED #7-38-005.

Temperatures below 135°F allow bacteria to multiply, especially spore-formers that survive cooking.

Hot foods must be held at 135°F or above.

Maintain 135°F or above; Check temperatures regularly; Proper hot holding equipment; Cannot reheat in hot holding units.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: OBSERVED BULK CONTAINERS OF BREADING MIX NOT LABELED IN PREP AREA. INSTRUCTED MANAGER TO LABEL ALL BULK CONTAINERS WITH COMMON NAME OF FOOD.

Missing allergen labeling can cause severe allergic reactions.

All food properly labeled with required information.

Common name; Ingredients; Allergen declarations; Date marking; Manufacturer info; Net quantity.

INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: OBSERVED REAR EXIT DOOR NOT TIGHT FITTING AT THE BOTTOM, POSSIBLE ENTRY POINT FOR PESTS. MUST PROVIDE AND MAINTAIN A BETTER WEATHER STRIP.

Pests spread numerous diseases through contamination.

No pests or animals allowed in facility.

No evidence of pests; No live animals except service animals; Effective pest control program.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: MUST CLEAN THE FOLLOWING: EXTERIOR OF ALL BULK STORAGE CONTAINER TO REMOVE FOOD DEBRIS, INTERIOR OF REACH IN PREP COOLER, DRY FOOD STORAGE SHELVING AND STORAGE RACKS WHERE COOKED FOODS ARE PLACE BY THE FRYERS.

Accumulated soil attracts pests and harbors bacteria.

All surfaces must be kept clean.

Clean equipment interiors and exteriors; Walls, ceilings, floors clean; Remove grease and debris; Clean as often as necessary.

TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED - Comments: OBSERVED NO COVERED WASTE RECEPTACLE IN WASHROOMS. INSTRUCTED MANAGER TO PROVIDE.

Inadequate facilities lead to poor hygiene and contamination.

Toilet rooms must be properly equipped and maintained.

Self-closing doors; Toilet paper; Covered waste receptacles; Handwashing supplies; Cleaned regularly; Proper ventilation.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: FLOORS NEED CLEANING THROUGH FRONT PREP/SERVING AREA, INSIDE THE WALK IN COOLER AND FREEZER UNDER SHELVING AND IN CORNER. MUST REMOVE SPILLS, DEBRIS AND/OR GREASE.

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: MUST CLEAN THE FILTERS AND HOOD ABOVE THE COOKING EQUIPMENT TO REMOVE GREASE AND DEBRIS.

Poor ventilation causes condensation and grease buildup; inadequate lighting hides contamination.

Proper ventilation and lighting required throughout.

Ventilation prevents condensation; Adequate lighting for operations; Fixtures shielded; Hoods over cooking equipment.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: MUST CLEAN THE FILTERS AND HOOD ABOVE THE COOKING EQUIPMENT TO REMOVE GREASE AND DEBRIS.

Poor ventilation causes condensation and grease buildup; inadequate lighting hides contamination.

Proper ventilation and lighting required throughout.

Ventilation prevents condensation; Adequate lighting for operations; Fixtures shielded; Hoods over cooking equipment.