GOLDEN HOOK FISH, CHICKEN Fails Health Inspection - Chicago Restaurant

DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED - Comments: PIPE UNDERNEATH THE 3-COMPARTMENT SINK HAS A HOLE IN IT AND THE WATER FROM THE SINK IS DRAINING INTO A BUCKET THAT IS SETTING ON THE FLOOR. SERIOUS CITATION GIVEN 7-38-030. MUST REPAIR OR REPLACE THE PIPE SO WATER DRAINS PROPERLY.

Inadequate facilities prevent proper cleaning and sanitization of equipment.

Warewashing facilities must meet design and operational requirements.

3-compartment sink with drainboards; Mechanical dishwasher with proper temperatures; Test strips; Thermometers; Adequate size.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: MUST LABEL BULK FOOD STORAGE CONTAINERS AND LABEL AND DATE THE FOOD INSIDE THE COOLERS AND FREEZER.

Improper methods result in slow cooling that allows bacterial growth.

Approved cooling methods must be used.

Use shallow pans, ice baths, rapid chill units, ice wands; Cut large items into smaller portions; Stir frequently; Leave uncovered during cooling.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: MUST PROVIDE SINK STOPPERS FOR 3- COMP SINK. THE TOP AT THE REACHIN CHEST FREEZER GASKETS NEED REPLACEMENT.

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: MUST CLEAN FOOD DEBRIS AND GREASE FROM THE HOOD, FILTERS FROM ALL COOLERS, SHELVING UNITS, SERVICE COUNTER, AND PREP TABLES ,PIPES OF COOKING EQUIPMENT, WHEEL BASES, ROLLING CARTS, EXTERIOR OF GARBAGE CANS, MOP SINK BASIN, POTATO PEELER, FAUCET HANDLES AT ALL SINKS, GREASE DRAINING CART AND EXTERIOR OF GREASE TRAP.

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 THE FLOORS UNDER THE COOKING EQUIPMENR THICK WITH GREASE BUILDUP.

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: MUST REPLACE MISSING WATER STAINED CEILING TILES THROUGHOUT.CLEAN THE WALLS IN LOBBY, PREP AREA AND THE AREA WHERE NEEDED.MUST CLEAN GREASE FOOD DEBRI FROM WALLS BEHIND THE COOLING EQUIPMENT..

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.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: CLEAN THE VENTS THROUGHOUR PREMISES HAS DIRT BUILDUP ON THEM.

Pests spread numerous diseases through contamination.

No pests or animals allowed in facility.

No evidence of pests; No live animals except service animals; Effective pest control program.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: CLEAN THE VENTS THROUGHOUR PREMISES HAS DIRT BUILDUP ON THEM.

Pests spread numerous diseases through contamination.

No pests or animals allowed in facility.

No evidence of pests; No live animals except service animals; Effective pest control program.