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

PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES - Comments: OBSERVED NO PIC IN CHARGE WITH THE CHICAGO FOOD SANITATION CERTIFICATE. INSTRUCTED TO HAVE A PIC ON SITE WITH THE SANITATION CERTIFICATE AT ALL TIMES. PRIORITY FOUNDATION CITATION WRITTEN ON VIOLATION #2.

Without knowledgeable supervision, critical food safety practices may be overlooked, significantly increasing risk of foodborne illness outbreaks affecting multiple customers.

The person in charge must be present during all hours of operation, hold valid certification, and demonstrate food safety knowledge.

Person in charge must: Be present during all operating hours; Hold valid City of Chicago Food Service Sanitation Certificate; Demonstrate knowledge of foodborne disease prevention, HACCP principles, and Code requirements; Ensure employee compliance with food safety practices.

CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE - Comments: OBSERVED NO CHICAGO CERTIFIED FOOD MANAGER (CFM) ON SITE WHILE PREPARING/SERVING TCS FOODS (I.E. CHICKEN, FISH, GYROS, ETC.). INSTRUCTED TO HAVE ONE ON SITE AT ALL TIMES DURING PREPARING/SERVING OF TCS FOODS. PRIORITY FOUNDATION 7-38-012 CITATION ISSUED

Lack of certification indicates potential gaps in food safety knowledge, increasing risk of improper food handling and foodborne illness.

Valid City of Chicago Food Service Sanitation Certificate required and must be posted.

Certificate must be: Current and valid; Posted conspicuously in public view; Held by person in charge during all operating hours; Renewed before expiration date.

HANDS CLEAN & PROPERLY WASHED - Comments: OBSERVED FOOD HANDLER TALKING ON THE PHONE AND HANDLING FOOD WITH GLOVES ON, THEN TAKE GLOVES OFF AND NOT WASH HANDS BEFORE BEGINNING TO PUT ON GLOVES AND COOK FOOD WITHOUT WASHING HIS HANDS. INSTRUCTED TO WASH HANDS WHEN MULTI-TASKING, CHANGING GLOVES, ETC. PRIORITY 7-38-010 CITATION ISSUED

Improper sanitization fails to kill pathogens, allowing contaminated equipment to spread illness throughout facility.

Sanitizing solutions and rinse water must meet specific requirements for effectiveness.

Chemical sanitizers: Chlorine 50-100 ppm, Quaternary ammonium 200-400 ppm, Iodine 12.5-25 ppm; Hot water: 171°F for 30 seconds or 180°F at dish surface; Test strips required; Proper contact time.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: RUSTY RACKS IN THE FRONT PREP COOLERS IN FRONT OF THE COOKING EQUIPMENT. INSTRUCTED TO REPLACE OR REPAINT (WITH A NON-TOXIC PAINT) RACKS. MAINTAIN RUST FREE SURFACES

Poor design creates areas that harbor bacteria.

All surfaces must be designed to be easily cleanable.

Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: WATER STAINED CEILING TILE IN THE TOILET ROOM. INSTRUCTED TO REPLACE AND MAINTAIN.

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.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: FLOORS INSIDE THE WALK IN FREEZER/COOLER, UNDER/AROUND THE HEAVY EQUIPMENT WITH FOOD, DIRT AND DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN FLOORS.

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.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: FLOORS INSIDE THE WALK IN FREEZER/COOLER, UNDER/AROUND THE HEAVY EQUIPMENT WITH FOOD, DIRT AND DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN FLOORS.

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.