KRISPY'S SEAFOOD AND CHICKEN Gets Conditional Pass on Health Inspection - Chicago Restaurant

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: MANAGER ON DUTY HAS NO VALID CITY OF CHICAGO FOOD SANITATION CERTIFICATE. MANAGER ON DUTY STATES THAT HE IS WAITING FOR HIS CITY OF CHICAGO FOOD SANITATION CERTIFICATE BUT HAS NO VERIFICATION. THE CERTIFIED MANAGER LISTED ABOVE IS NOT ON PREMISES PER MANAGER. MUST HAVE A CITY OF CHICAGO FOOD SERVICE MANAGER ON DUTY WITH A VALID CERTIFICATE AT ALL TIMES. SERIOUS VIOLATION 7-38-012.

Temperatures above 41°F allow rapid bacterial multiplication, doubling every 20 minutes.

Cold foods must be held at 41°F or below.

Maintain 41°F or below; Check temperatures regularly; Properly functioning refrigeration; Thermometers in all units; Keep doors closed.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: THE BOTTOM INTERIOR AREA AND EXTERIOR SURFACES OF THE FRYERS NEED CLEANING.

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: THE FLOOR DRAIN AT THE THREE COMP SINK IS NOT CLEAN; CLEAN DRAIN TO REMOVE HEAVY BUILD UP OBSERVED INSIDE OF DRAIN.

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: THE VENTS ABOVE THE COOKING EQUIPMENT NEED CLEANING TO REMOVE DUST OBSERVED. THE LIGHT SHIELDS INSIDE OF THE VENTED AREA NEED CLEANING TO REMOVE DUST ON THE SHIELDS; CLEAN SHIELDS.

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.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: THE VENTS ABOVE THE COOKING EQUIPMENT NEED CLEANING TO REMOVE DUST OBSERVED. THE LIGHT SHIELDS INSIDE OF THE VENTED AREA NEED CLEANING TO REMOVE DUST ON THE SHIELDS; CLEAN SHIELDS.

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.