PASS
Risk 1 (High)
MAYFLOWER SEAFOOD RESTAURANT, LLC Passes Health Inspection - Chicago Restaurant
January 25, 2022
Canvass Re-Inspection
License #2601455
3
Total Violations
1
Critical
2
Major
Violations Cited by Chicago Health Inspector
3
Violation #10
CRITICAL
Violation Details
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED NO EMPLOYEES MUST WASH HANDS SIGN IN THE BASEMENT HANDSINK NEAR 3 COMPARTMENT SINK. INSTALL AND MAINTAIN AN EMPLOYEES MUST WASH HANDS SIGN
Why This Matters
Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.
Food Code Requirement
Handwashing sinks must be accessible, properly supplied, and used only for handwashing.
Specific Requirements
Each sink needs: Warm water (100°F minimum); Soap in dispensers; Paper towels or air dryers; Waste receptacles; Signage; Clear access; Used only for handwashing.
CDPH Food Code: Section 5-202.12, 6-301.11
Violation #41
MAJOR
Violation Details
WIPING CLOTHS: PROPERLY USED & STORED - Comments: OBSERVED WIPING CLOTHS OUT AT VARIOUS LOCATION INCLUDING ON COUNTERS AND STORAGE RACKS. WIPING CLOTHS MUST BE HELD IN A SANITIZER SOLUTION WHEN NOT IN USE. INSTRUCTED MANAGER TO PROVIDE SANITIZER BUCKETS FOR TOWELS.
Why This Matters
Contaminated cloths spread bacteria across multiple surfaces.
Food Code Requirement
Wiping cloths must be properly sanitized and stored.
Specific Requirements
Store in sanitizer between uses (200ppm quat or 50-100ppm chlorine); Separate cloths for food and non-food surfaces; Test sanitizer concentration.
CDPH Food Code: Section 3-304.14
Violation #41
MAJOR
Violation Details
WIPING CLOTHS: PROPERLY USED & STORED - Comments: OBSERVED WIPING CLOTHS OUT AT VARIOUS LOCATION INCLUDING ON COUNTERS AND STORAGE RACKS. WIPING CLOTHS MUST BE HELD IN A SANITIZER SOLUTION WHEN NOT IN USE. INSTRUCTED MANAGER TO PROVIDE SANITIZER BUCKETS FOR TOWELS.
Why This Matters
Contaminated cloths spread bacteria across multiple surfaces.
Food Code Requirement
Wiping cloths must be properly sanitized and stored.
Specific Requirements
Store in sanitizer between uses (200ppm quat or 50-100ppm chlorine); Separate cloths for food and non-food surfaces; Test sanitizer concentration.
CDPH Food Code: Section 3-304.14
Health Department Information
Department
Chicago Department of Public Health (CDPH)
Division
Food Protection Program
Report Issues
Call 311 or File Online
More Information
CDPH Food Protection