GOLDEN HOOK FISH, CHICKEN Passes Health Inspection - Chicago Restaurant

THERMOMETERS PROVIDED & ACCURATE - Comments: 4-204.112(B) OBSERVED NO AMBIENT TEMPERATURE THERMOMETER INSIDE OF COOLER IN THE FRONT SERVING AREA AT THE TIME OF INSPECTION. INSTRUCTED TO PROVIDE.

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.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: 3-602.11(A; B:1-4,6,7; C; D) OBSERVED NO/MISSING LABELS ON FOOD ITEMS, FLOUR, SUGAR, SALT AND CONDIMENTS (HOT/MILD SAUCES) IN THE FOOD PREP AREA. INSTRUCTED TO PROVIDE.

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.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: 3-307.11 OBSERVED NO SPLASH GUARD ON LEFT SIDE OF HANDWASHING SINK IN DISHWASHING AREA. INSTRUCTED TO INSTALL SPLASH GUARD ON LEFT SIDE OF HANDWASHING SINK DISHWASHING AREA TO PREVENT CONTAMINATION.

Contamination during preparation is a leading cause of foodborne illness.

Prevent contamination during all food handling.

Minimize bare hand contact; Prevent cross-contamination; Use clean equipment; Proper employee hygiene.

PERSONAL CLEANLINESS - Comments: 2-402.11 OBSERVED EMPLOYEE WITH NO HAIRNET/HAIR RESTRAINTS. INSTRUCTED TO PROVIDE.

Poor personal hygiene transfers contaminants to food.

Food handlers must maintain personal cleanliness.

Clean outer clothing; Hair restraints; Short, clean fingernails; No jewelry except plain ring; Clean hands and arms.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: 4-102.11 OBSERVED FOOD ITEMS (BREAD/BUNS) BEING STORED IN PLASTIC GROCERY BAGS IN FOOD PREP AREA AND IN COOLER IN THE FRONT SERVICE AREA. INSTRUCTED TO USE FOOD GRADE CONTAINERS/FREEZER BAGS TO STORE FOOD ITEMS.

Poor design creates areas that harbor bacteria.

All surfaces must be designed to be easily cleanable.

Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: 4-601.11(C) OBSERVED BUILD UP OF ICE ON THE FLOOR OF THE WALK IN FREEZER. INSTRUCTED TO CLEAN AND MAINTAIN.

Accumulated soil attracts pests and harbors bacteria.

All surfaces must be kept clean.

Clean equipment interiors and exteriors; Walls, ceilings, floors clean; Remove grease and debris; Clean as often as necessary.

TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED - Comments: 6-501.19 OBSERVED NO/BROKEN SELF CLOSING DOOR AT THE EMPLOYEE WASHROOM. INSTRUCTED TO PROVIDE. 5-501.17 OBSERVED NO TRASH CAN LID/COVER IN THE EMPLOYEE WASHROOM. INSTRUCTED TO PROVIDE.

Inadequate facilities lead to poor hygiene and contamination.

Toilet rooms must be properly equipped and maintained.

Self-closing doors; Toilet paper; Covered waste receptacles; Handwashing supplies; Cleaned regularly; Proper ventilation.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: 6-501.113 OBSERVED UNUSED/OLD EQUIPMENT (COOLER) IN FOOD PREP AREA. INSTRUCTED TO REMOVE FROM PREMISES. 6-201.11 OBSERVED BUILD UP OF DEBRIS AND DIRT ON CEILING TILES IN THE FOOD PREP AREA AND NOTICED BROKEN OR MISSING CEILING TILES IN THE WAITING/DINING AREA. INSTRUCTED TO CLEAN/REPLACE AND MAINTAIN.

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: 6-501.113 OBSERVED UNUSED/OLD EQUIPMENT (COOLER) IN FOOD PREP AREA. INSTRUCTED TO REMOVE FROM PREMISES. 6-201.11 OBSERVED BUILD UP OF DEBRIS AND DIRT ON CEILING TILES IN THE FOOD PREP AREA AND NOTICED BROKEN OR MISSING CEILING TILES IN THE WAITING/DINING AREA. INSTRUCTED TO CLEAN/REPLACE AND MAINTAIN.

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.