FRANK'S CHICAGO SHRIMP HOUSE, INC. Gets Conditional Pass on Health Inspection - Chicago Restaurant

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: IMPROPER TEMP OF 2 DOOR REACH IN COOLER. AT 50.0F DOWN TO 47.6F. INSTRUCTED MANAGER THAT ALL COOLERS MUST MAINTAIN A TEMP FOR 40.0F OR BELOW. POTENTIALLY HAZARDOUS FOODS WAS STORED INSIDE THE COOLER BUT IT WAS AT PROPER TEMPERATURE. CRITICAL VIOLATION 7-38-005(A). TAGGED COOLER " HELD FOR INSPECTION". INSTRUCTED NOT TO REMOVE THE TAG AND NOT TO USE THE COOLER UNTIL IT IS REACHING A TEMP OF 40.0F OR BELOW.

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.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: ALL CLEAN UTENSILS, POTS,PANS, TRAYS, FOOD CONTAINERS MUST BE STORED UPSIDE DOWN/INVERTED TO PREVENT DUST ACCUMULATION AND POSSIBLE CONTAMINATION.

Consumers need warning about increased risk from raw/undercooked foods.

Required consumer advisories for raw/undercooked foods.

Disclosure and reminder for raw/undercooked animal foods; Written notice on menu; Must identify specific items.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: INSTALL A SPLASH GUARD BETWEEN THE EXPOSED HAND SINK AND THE CHEST FREEZER IN THE FRONT SERVING AREA,AND MAINTAIN.

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,REMOVE DUST BUILD-UP ON THE FAN GUARD OF THE TWO DOOR REACH IN COOLER AND MAINTAIN. CLEAN THE BACK OF THE DEEP FRYER WITH DUST ACCUMULATED AND GREASE ACCUMULATED ON THE UPPER COMPARTMENT OF THE DEEP FRYER. 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.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: CLEAN,REMOVE DUST BUILD-UP ON THE FAN GUARD OF THE TWO DOOR REACH IN COOLER AND MAINTAIN. CLEAN THE BACK OF THE DEEP FRYER WITH DUST ACCUMULATED AND GREASE ACCUMULATED ON THE UPPER COMPARTMENT OF THE DEEP FRYER. 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.