PASS W/ CONDITIONS
Risk 1 (High)
CAPTAIN HOOKS FISH & CHICKEN Gets Conditional Pass on Health Inspection - Chicago Restaurant
September 29, 2023
Complaint Re-Inspection
License #2543407
1
Total Violations
1
Critical
Violations Cited by Chicago Health Inspector
1
Violation #22
CRITICAL
Violation Details
PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED IMPROPER TEMPERATURES OF TCS FOODS SUCH AS TILAPIA FILETS (46.0F), CATFISH NUGGETS (49.0F), JACK SALMON (46.9F), CATFISH FILETS (46.0F), REGULAR SHRIMP (49.5F), CHICKEN TENDERLOINS (49.1), JUMBO SHRIMP (49.0F) ALL FOUND IN THE PREP COOLER ACROSS FROM THE DEEP-FRYING STATION AT THE FRONT FOOD PREP AREA. ALL FOODS WERE VOLUNTARILY DISCARDED AND DENATURED. INSTRUCTED COLD FOODS MUST BE AT 41 OR BELOW AT ALL TIMES. APPROXIMATELY 600 LBS AT $1,500 WERE DISCARDED. PRIORITY VIOLATION 7-38-005, CITATION ISSUED.
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)
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