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

PROPER HOT HOLDING TEMPERATURES - Comments: OBSERVED COOKED TCS FOODS AT IMPROPER HOT HOLDING TEMPERATURES IN THE FRONT FOOD PREP AREA. THE FOOD ITEMS WERE FOUND IN AN HOT HOLDING UNIT AND ON THE SHLEVING UNIT UNDER THE FOOD PREP TABLE ACROSS FROM THE DEEP-FRYING STATION. THE CHICKEN LEGS FOUND IN THE HOT HOLDING UNIT WAS 89.0F, THE CHICKEN WINGS ON THE CART WERE FOUND AT 109.0F, CHICKEN WINGS FOUND IN A FULL PAN UNDER THE SHELVING UNIT WAS 61.1F, AND THE BONELESS CHICKEN WAS FOUND AT 104.3F. APPROXIMATELY 20LBS OF FOOD VALUED AT $150. MANAGER VOLUNTARILY DISCARD FOOD. INSTRUCTED TO HOLD COOKED TCS FOODS AT 135F OR ABOVE AT ALL TIMES. PRIORITY VIOLATION 7-38-005, CITATION ISSUED.

Temperatures above 41°F allow rapid bacterial multiplication, doubling every 20 minutes.

Cold foods must be held at 41°F or below.

Maintain 41°F or below; Check temperatures regularly; Properly functioning refrigeration; Thermometers in all units; Keep doors closed.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: OBSERVED TWO BULK DRY STORAGE CONTAINERS IN THE FRONT FOOD PREP AREA AND THE REAR FOOD PREP AREA NOT LABELED WITH COMMON NAME. INSTRUCTED TO LABEL ALL DRY INGREDIENTS NOT IN THE ORIGINAL PACKAGING WITH COMMON NAME ON ALL STORAGE CONTAINERS AND MAINTAIN.

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.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: OBSERVED THE LOWER COMPARTMENT OF ALL OF THE DEEP-FRYING UNTIS, UNDER THE STEAM TABLE, THE SHELVING UNIT UNDER THE BUN TOASTER NEXT TO THE STEAM TABLE, AND THE HOT HOLDING UNIT ABOVE THE PREP COOLER WITH THE VEGETABLES TO DRESS READY TO EAT FOODS ALL FOUND IN THE FRONT FOOD PREP AREA; WITH SEVERE GREASE BUILD UP, FOOD BUILD UP, AND NOT MAINTAINED. INSTRUCTED TO DEEP CLEAN ALL MENTIONED EQUIPMENT AND MAINTAIN.

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.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: OBSERVED THE FLOOR DRAIN UNDER THE THREE COMPARTMENT SINK WITH A SLOW DRAIN. INSTRUCTED TO REPAIR SAID SLOW DRAIN AND MAINTAIN.

Backflow can contaminate entire water supply with sewage or chemicals.

Plumbing must be properly installed with backflow prevention.

Air gaps at fixtures; Backflow preventers on connections; No cross-connections; Annual testing of devices; Proper drainage.

TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED - Comments: OBSERVED THE TOILET IN THE REAR EMPLOYEE TOILET ROOM NOT CLEAN. INSTRUCTED TO CLEAN AND MAINTAIN THE ENTIRE TOILET.

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.

TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED - Comments: OBSERVED THE TOILET IN THE REAR EMPLOYEE TOILET ROOM NOT CLEAN. INSTRUCTED TO CLEAN AND MAINTAIN THE ENTIRE TOILET.

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.