FISHERMAN'S ISLAND Gets Conditional Pass on Health Inspection - Chicago Restaurant

SOURCE SOUND CONDITION, NO SPOILAGE, FOODS PROPERLY LABELED, SHELLFISH TAGS IN PLACE - Comments: NOTED SHELLFISH BEING STORED WITHOUT THE PROPER IDENTIFICATION TAGS. OBSERVED 3.2LBS OF OYSTERS, 4.5LBS OF CLAIMS AND 2.8LBSOF MUSSELS OFFERED FOR SALE IN THE DISPLAY COOLER WITHOUT THE PROPER IDENTIFICATION TAGS ATTACHED. MUST PROVIDE. CRITICAL CITATION ISSUED 7-38-005B

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.

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: WALK-IN COOLER AT 50F DEGREES UNABLE TO MAINTAIN PROPER TEMPERATURE OF 40F OR LOWER WITH POTENTIALLY HAZARDOUS FOODS (FRESH LOBSTER TAILS, FISH AND SHRIMP)STORED INSIDE. WALK-IN COOLER TAGGED HELD FOR INSPECTION. MUST MAINTAIN AT 40F OR LOWER. CRITICAL VIOLATION 7-38-005(A)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.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: NOTED POTENTIALLY HAZARDOUS FOODS, 4/10LB PANS OF FRESH LOBSTER TAILS, 4/10LB PANS OF FRESH FISH AND 40LBS OF FRESH SHRIMP IN WALK-IN COOLER WITH INTERNAL TEMPERATURE RANGING FROM 46F-48.8F. MANAGER VOLUNTARILY DENATURED AND DISCARDED FOOD ITEMS. APPROX. WT. 120LBS AND APPROX. COST $1500.00. CRITICAL VIOLATION ISSUED.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: REMOVE HEAVY ICE BUILD UP AT FLOOR UNDER SHELVING OF WALK-IN FREEZER AT REAR.

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: DETAIL CLEAN EXTERIOR OF HOT HOLDING LIDS AND STEAMERS IN KITCHEN/PREP AREA.

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: CLEAN FLOORS OF FOOD SPILLS IN KITCHEN/PREP AREA AND AT REAR. REPAIR LOOSE/DETACHED COVING WHERE FLOOR MEETS WALL AT REAR PREP AREA AND WHERE NEEDED.

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.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: MUST PROVIDE ADEQUATE LIGHTING IN WALK-IN COOLER AND LIGHT SHIELD FOR BULB IN SAME.

Inadequate lighting prevents detection of contamination and pests.

Adequate protected lighting required in all areas.

50 foot-candles at prep surfaces; 20 foot-candles at 30 inches in storage; Shielded bulbs over exposed food; Clean fixtures.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: MUST PROVIDE ADEQUATE LIGHTING IN WALK-IN COOLER AND LIGHT SHIELD FOR BULB IN SAME.

Inadequate lighting prevents detection of contamination and pests.

Adequate protected lighting required in all areas.

50 foot-candles at prep surfaces; 20 foot-candles at 30 inches in storage; Shielded bulbs over exposed food; Clean fixtures.