EASTSIDE SHARKS, INC. Gets Conditional Pass on Health Inspection - Chicago Restaurant

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: 3-DOOR REACH-IN COOLER IN FRONT FOOD PREP AREA FOUND AT IMPROPER TEMPERATURE, AIR TEMPERATURE RECORDED AT 45.9-46.0F. INSTRUCTED TO REMOVE ALL PRODUCTS FOUND AT IMPROPER TEMPERATURES, AND HAVE UNIT SERVICED. CITATION ISSUED-CRITICAL 7038-005(A). THERMOSTAT ADJUSTED, UNIT NOW WITHIN ACCEPTABLE TEMPERATURE RANGE.

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.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: SEASONED CHICKEN-47.6F, SHRIMP-47.8F, SHRIMP-48.9F, PRE-COOKED CHICKEN-45.1F-VOLUNTARILYDISCARDED ALL PRODUCTS FOUND AT IMPROPER TEMPERATURES. CITATION ISSUED-SERIOUS 7-38-005(A).

Ill food workers cause 70% of foodborne outbreaks. Proper reporting prevents transmission of Norovirus, Hepatitis A, Salmonella, and other serious diseases.

All food employees must understand and follow health reporting requirements and food safety responsibilities.

Employees must: Report illness symptoms and exposures; Be excluded/restricted when ill; Understand their role in preventing foodborne illness; Follow proper hygiene practices; Have signed health policy on file.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: PAINT RUSTY EXTERIOR OF GREASE TRAP. PAINT OR REPLACE ALL RUSTY STORAGE RACKS.

Unapproved processes may lack critical safety controls.

Variance required before conducting specialized food processes.

Submit application to CDPH; Include HACCP plan; Await approval before starting; Maintain all required records.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: CLEAN THE FOLLOWING: EXTERIORS OF ALL BULK STORAGE CONTAINERS, STORAGE RACKS(INCLUDING LEGS AND WHEELS), CABINET INERIORS OF DEEP FRYERS, HOOD, FILTERS AND ALL ATTACHED EQUIPMENT ABOVE COOKING EQUIPMENT

Dirty equipment harbors bacteria and attracts pests.

All equipment and utensils must be clean and properly maintained.

Equipment clean to sight and touch; Free of food debris and grease; Maintained in good repair; Stored properly when clean.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: DETAIL CLEAN FLOORS THROUGHOUT ALONG ALL WALL BASES, IN CORNERS, UNDERNEATH AND BEHIND ALL HEAVY EQUIPMENT.

Damaged floors harbor bacteria and create safety hazards.

Floors must be smooth, cleanable, and maintained.

Smooth, non-porous in food areas; Properly sloped to drains; Coving at wall junctures; Kept clean; Good repair.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: CLEAN DUSTY CEILING VENTS, ALL UNCLEAN LIGHT SHIELDS, AND WALLS WHERE NEEDED IN REAR.

Damaged surfaces cannot be properly cleaned and may harbor pests.

Walls and ceilings must be smooth, cleanable, and in good repair.

Smooth, washable surfaces in food areas; Light colored; No holes or cracks; Clean and maintained.

TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS - Comments: REPAIR OR REPLACE MECHANICAL VENTILATION IN WASHROOM.

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.

TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS - Comments: REPAIR OR REPLACE MECHANICAL VENTILATION IN WASHROOM.

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.