CRAB KING LAKEVIEW, INC Fails Health Inspection - Chicago Restaurant

PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES - Comments: NO PERSON IN CHARGE PRESENT AT THE TIME OF INSPECTION. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED.

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: FOUND NO INDIVIDUAL WITH CITY OF CHICAGO SANITATION CERTIFICATE ON PREMISES WHILE HANDLING TCS FOODS. (HANDLES CHICKEN, SEAFOOD) PRIORITY FOUNDATION VIOLATION, 7-38-012. CITATION ISSUED. MUST PROVIDE CERTIFIED MANAGER ON SITE DURING HOURS OF OPERATION.

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.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: OBSERVED VARIOUS BOXES OF PRODUCE AND FOOD ITEMS STORED ON THE FLOOR IN THE REAR DRY STORAGE AREA AFTER THE 3 COMPARTMENT SINK AREA. INSTRUCTED MANAGER TO ELEVATE ALL ITEMS AT LEAST 6 INCHES OFF THE FLOOR. OBSERVED THE LEFT SIDE WALK IN FREEZER TO HAVE BOXES OF FOOD STORED ON THE FLOOR. INSTRUCTED MANAGER TO ELEVATE ALL ITEMS ONTO SHELVES/PROVIDE ADDITIONAL SHELVES.

Contamination during preparation is a leading cause of foodborne illness.

Prevent contamination during all food handling.

Minimize bare hand contact; Prevent cross-contamination; Use clean equipment; Proper employee hygiene.

IN-USE UTENSILS: PROPERLY STORED - Comments: OBSERVED SERVERAL SCOOPS STORED WITH HANDLES IN CONTACT WITH FOOD ITEMS IN THE DRY STORAGE AND MAIN PREP AREA AT TIME OF INSPECTION. INSTRUCTED MANAGER TO STORE ALL SCOOPS SO THAT HANDLES ARE NOT MAINTAINED IN CONTACT WITH FOOD ITEMS IN BETWEEN USE.

Improper storage contaminates utensils between uses.

In-use utensils must be properly stored between uses.

Store in food with handle out; On clean surface; In running water; In water at 135°F or above.

SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED - Comments: OBSERVED SEVERAL BOXES OF PAPER GOODS, STRAWS, CUPS, AND VARIOUS ITEMS STORED ON THE FLOOR IN THE REAR DRY STORAGE AREA AT TIME OF INSPECTION. INSTRUCTED MANAGER TO ELEVATE ALL ITEMS AT LEAST 6 INCHES OFF THE FLOOR.

Contaminated single-use items transfer pathogens to food and customers.

Single-use items must be protected from contamination.

Store in original packaging; Protect from contamination; Handle by non-contact surfaces; Cannot reuse.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: OBSERVED THE HAND WASHING SINK AT THE ENTRANCE OF THE MAIN BAR ON THE RIGHT TO BE SLOW DRAINING WHEN USED. INSTRUCTED MANGAER TO SERVICE AND MAINTAIN HAND SINK IN GOOD REPAIR. OBSERVED THE HOT WATER HANDLE OF THE THREE COMPARTMENT SINK TO NOT BE FULLY ENGAGING AT TIME OF INSPECTION, CAUSING SOME HOT WATER TO ALWAYS BE RUNNING. INSTRUCTED MANAGER TO SERVICE NON FUNCTIONAL HOT WATER HANDLE AND MAINTAIN THREE COMPARTMENT SINK IN GOOD REPAIR.

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 NO COVERED TRASH CAN IN THE EMPLOYEE BATHROOM OR THE WOMEN'S BATHROOM AT TIME OF INSPECTION. INSTRUCTED MANAGER TO PROVIDE A COVERED TRASH CAN IN ALL EMPLOYEE BATHROOMS OR WOMEN'S BATHROOMS.

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: OBSERVED THE FLOORS UNDER THE ENTIRE WOK/COOKING STATION IN THE MAIN PREP AREA TO HAVE A THICK BUILD UP OF GREASE AND FOOD DEBRIS. INSTRUCTED MANAGER TO DETAIL CLEAN ALL FLOORS BELOW THE WOK/COOKING STATION.

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: OBSERVED ONE (1) LIGHT IN THE OVERHEAD EXHAUST SYSTEM TO NOT BE FUNCTIONAL AT TIME OF INSPECITON. INSTRUCTED MANAGER TO SERVICE AND MAINTAIN IN GOOD REPAIR. OBSERVED BOTH LIGHTS NOT FUNCTIONAL IN THE LEFT WALK IN FREEZER. INSTRUCTED MANAGER TO SERVICE/PROVIDE ADEQUATE LIGHTING IN ALL STORAGE AND PREP AREAS.

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: OBSERVED THE LIGHT IN THE WALK IN COOLER TO BE MISSING A PROTECTIVE COVER OVER THE LIGHT. INSTRUCTED MANAGER TO PROVIDE ADEQUATE PROTECTIVE SHIELDING OVER THE LIGHT.

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.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING - Comments: OBSERVED MISSING FOOD HANDLER CERTIFICATES FOR MULTIPLE FOOD HANDLERS IN KITCHEN AT TIME OF INSPECTION. INSTRUCTED MANAGER TO ENSURE ALL FOOD HANDLER EMPLOYEES COMPLETE AND MAINTAIN FOOD HANDLER TRAINING, AND NEW EMPLOYEES COMPLETE WITHIN 30 DAYS OF HIRE.

Smoking contaminates hands and food with nicotine and tar residues.

Smoking prohibited in food establishments.

No smoking in any part of establishment; Designated areas away from food; Proper signage posted.

PREVIOUS CORE VIOLATION CORRECTED - Comments: PREVIOUS CORE VIOLATIONS NOT CORRECTED FROM 06/06/2024, REPORT #2595867: #49) OBSERVED ACCUMUALATED ICE BLOCK BUILD UP ON WALK IN FREEZER CONDENSER (MIDDLE WALK IN FREEZER). MUST REMOVE ALL ICE BLOCK BUILD UP ON SAID FREEZER CONDENSER AND MAINTAIN. #56) OBSERVED ONE CEILING LIGH BULB COVER MISSING ABOVE DISHMACHINE. MUST PROVIDE COVER FOR SAID CEILING LIGHT BULBS. PRIORITY FOUNDATION VIOLATION: 7-42-090, CITATION ISSUED.

Deviating from approved procedures removes critical safety controls.

Must comply with all approved plans and procedures.

Follow approved plans; Maintain required records; Operate as permitted; No unauthorized changes.

This violation was corrected during the inspection.

PREVIOUS CORE VIOLATION CORRECTED - Comments: PREVIOUS CORE VIOLATIONS NOT CORRECTED FROM 06/06/2024, REPORT #2595867: #49) OBSERVED ACCUMUALATED ICE BLOCK BUILD UP ON WALK IN FREEZER CONDENSER (MIDDLE WALK IN FREEZER). MUST REMOVE ALL ICE BLOCK BUILD UP ON SAID FREEZER CONDENSER AND MAINTAIN. #56) OBSERVED ONE CEILING LIGH BULB COVER MISSING ABOVE DISHMACHINE. MUST PROVIDE COVER FOR SAID CEILING LIGHT BULBS. PRIORITY FOUNDATION VIOLATION: 7-42-090, CITATION ISSUED.

Deviating from approved procedures removes critical safety controls.

Must comply with all approved plans and procedures.

Follow approved plans; Maintain required records; Operate as permitted; No unauthorized changes.

This violation was corrected during the inspection.