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

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: OBSERVED REACH IN PREP COOLER WITH POTENTIALLY HAZARDOUS FOODS INSIDE AT IMPROPER TEMPUTATURE, 46.7F. COOLER TAGGED. INSTRUCTED NOT TO USE, AND TO HAVE COOLER SERVICED. CRITICAL VIOLATION 7-38-005 (A).

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: OBSERVED POTENTIALLY HAZARDOUS FOODS IN THE ABOVE-MENTIONED COOLER AT IMPROPER TEMPURATURES RANGING FROM 44.2F TO 47.8F. 115 LBS OF CHICKEN, VALUED AT $180, AND 45 LBS OF FISH VALUED AT $109. ALSO 3 LBS OF COOKED CHICKEN AT 76.2F VALUED AT $15, BEING HELD ON THE SIDE OF THE FRYER. MANAGER VOLUTARILLY DISCARDED AND DENATURED FOOD. INSTRUCTED TO HOLD COLD FOODS AT 40F OR BELOW AND HOT FOODS AT 140F OR ABOVE. CRITICAL VIOLATION 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: OBSERVED RUST ON STROAGE RACKS IN THE REAR PREP AREA AND IN WALK-IN COOLER, ALSO OBSERVED BROKEN DOOR GASKETS ON THE 1 DOOR FREEZER IN THE FRONT PREP AREA., AND REMOVE CARDBOARD THROUGHOUT THE PREMISES AND DISCONTINUE USE. INSTRUCTED TO CLEAN, REPAIR AND MAINTAIN SAME.

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: OBSERVED ICE BUILD UP IN REACH IN FREEZER, INSTRUCTED TO DEFROST AND MAINTAIN.

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.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: OBSERVED STAINED CEILING TILES IN THE FRONT SEATING AREA, FURNACE CLOSET, INSTRUCTED TO REPAIR AND/OR REPLACE AND MAINTAIN.

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.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED - Comments: OBSERVED WASH CLOTHS STORED IMPROPERLY. INSTRUCTED TO STORE CLOTHS IN SANITIZER SOLUTION WHILE NOT IN 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.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED - Comments: OBSERVED WASH CLOTHS STORED IMPROPERLY. INSTRUCTED TO STORE CLOTHS IN SANITIZER SOLUTION WHILE NOT IN 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.