PARSON'S CHICKEN & FISH Fails Health Inspection - Chicago Restaurant

SOURCE SOUND CONDITION, NO SPOILAGE, FOODS PROPERLY LABELED, SHELLFISH TAGS IN PLACE - Comments: OBSERVED APPROX:(6) CONTAINERS OF OYSTERS HELD INSIDE THE WALK-IN-COOLER LACKING THE REQUIRED SHELLFISH TAGS. MANAGER VOLUNTARILY DISCARDED,DENATURED SAID SHELLFISH- APPROX:TOTAL COUNT 220 OYSTERS,APPROX:25 POUNDS TOTAL DOLLAR VALUE$746.67 AS STATED PER MANAGER AT THIS TIME OF INSPECTION. CRITICAL VIOLATION 7-38-005 (B). "THIS TAG IS REQUIRED TO BE ATTACHED UNTIL CONTAINER IS EMPTY AND THEREAFTER KEPT ON FILE FOR 90 DAYS".

Without knowledgeable supervision, critical food safety practices may be overlooked, significantly increasing risk of foodborne illness outbreaks affecting multiple customers.

The person in charge must be present during all hours of operation, hold valid certification, and demonstrate food safety knowledge.

Person in charge must: Be present during all operating hours; Hold valid City of Chicago Food Service Sanitation Certificate; Demonstrate knowledge of foodborne disease prevention, HACCP principles, and Code requirements; Ensure employee compliance with food safety practices.

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME - Comments: FOUND (3) FROZEN DESSERT MACHINES BEHIND THE BARS IN USE AT THIS TIME. TOP LOADERS REQUIRE HOT/COLD RUNNING WATER TO MACHINE.TAGGED HELD FOR INSPECTION. MUST NOTIFY THE CDPH 312-746-4240 FOR TAG REMOVAL. CRITICAL VIOLATION 7-38-030.

Improper sanitization fails to kill pathogens, allowing contaminated equipment to spread illness throughout facility.

Sanitizing solutions and rinse water must meet specific requirements for effectiveness.

Chemical sanitizers: Chlorine 50-100 ppm, Quaternary ammonium 200-400 ppm, Iodine 12.5-25 ppm; Hot water: 171°F for 30 seconds or 180°F at dish surface; Test strips required; Proper contact time.

WATER SOURCE: SAFE, HOT & COLD UNDER CITY PRESSURE - Comments: FOUND NO HOT/COLD RUNNING WATER UNDER CITY PRESSURE INSIDE A METAL STORAGE POD CONTAINER USED AS A BAR LOCATED DIRECTLY IN BACK OUT DOOR PATIO OF THE LICENSED FOOD ESTABLISHMENT.THE ABOVE BUSINESS HAS BEEN ORDERED TO CEASE AND DESIST BAR OPERATION AT ONCE.MUST NOT USE THE SAID BAR AREA OR FURTHER LEGAL ACTION WILL TAKE PLACE.HOWEVER;THE RESTAURANT AND BAR INSIDE THE LICENSED FOOD ESTABLISHMENT WILL REMAIN OPEN TO OPERATE AS INSTRUCTED.SEE PICTURES ATTACHED.CRITICAL VIOLATION 7-38-030.

Contaminated water spreads waterborne diseases. Insufficient hot water prevents proper sanitization.

Potable water supply must be adequate, protected, and properly heated.

Water from approved public system; Sufficient pressure for all operations; Hot water minimum 120°F at fixtures, 180°F for high-temp dishwashers; Backflow prevention installed; No cross-connections.

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION - Comments: FOOD (ICE) NOT PROTECTED DURING STORAGE. OBSERVED 2 COLEMAN PARK COOLERS CONTAINING ICE FOR HUMAN CONSUMPTION,CLEAN PLATES,FILLED WATER PITCHERS STORED INSIDE THE 2 DOOR METAL CONTAINERS NOT PROTECTED AGAINST ELEMENTS DUST,DIRT,DEBRIS OR PUBLIC CONTAMINATION STORED OUTSIDE REAR OF PATIO AREAS. MANAGEMENT INSTRUCTED TO REMOVE SAID FOOD ITEMS,AT ONCE.ALL FOOD,DRINK,ICE MAY ONLY BE DISPENSED OR STORED WITHIN THE LICENSED FOOD ESTABLISHMENT.ALL MULTI-USE UTENSILS(I.E.GLASSES,TABLEWARE,CLEAN PLATES ONLY TO BE STORED INSIDE THE LICENSED FOOD ESTABLISHMENT. MUST ENSURE A SAFE ENVIRONMENT AT ALL TIMES.SERIOUS VIOLATION 7-38-005A.

Dirty equipment harbors and spreads pathogens, causing cross-contamination and illness.

All food contact surfaces must be properly cleaned and sanitized.

Wash, rinse, sanitize after each use; Clean between different raw foods; Every 4 hours for continuous use; When contaminated; Proper procedures and chemicals.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: OBSERVED APPROXIMATELY 15 LIVE FRUIT FLIES,HOUSE FLIES ON THE PREMISES AND IMPROPER PEST CONTROL METHODS. FOUND IN VARIOUS AREAS KITCHEN,BAR AREAS,EXTERIOR METAL POD DRY STORAGE CONTAINER,INSTRUCTED MANAGER TO DETAIL CLEAN,SANITIZE ALL AFFECTED AREAS,ENSURE ADEQUATE SCREENS TO PREVENT PEST ENTRY AT SAID EXTERIOR METAL STORAGE CONTAINER,REMOVE POOLS OF STANDING WATER AT REAR OUTDOOR PATIO NEAR THE METAL POD BAR TO CONTROL PEST PROBLEM, ADDITIONAL PEST CONTROL SERVICE IS NEEDED TO MINIMIZE OR ELIMINATE THE PEST ACTIVITY. INSTRUCTED TO INSECT/RODENT PROOF THE DOORS TO THE SAID METAL POD DRY STORAGE CONTAINER APPROX:1/4" MODE OF ENTRY MUST MAKE DOORS TIGHT FITTING ALL ACROSS THE BOTTOMS TO PREVENT PEST ENTRY INCLUDING THE SIDE REAR EXTERIOR DOOR NEAR THE EXTERIOR WALK-IN-COOLER. SERIOUS VIOLATION 7-38-020.

Unprotected openings allow pest entry, leading to contamination of food and surfaces.

Building openings must be protected against pest entry.

Doors tight-fitting and self-closing; Windows screened; Openings sealed; Pest control log maintained; Regular monitoring; Professional service when needed.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: FOUND No certified food manager on premises when potentially hazardous foods are being cooked and served chicken at 165.8 F. Instructed that a certified food manager must be on premises during all hours of operation. Serious citation issued 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 IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: ALL BULK FOOD CONTAINERS MUST BE LABELED TO IDENTIFY FOODS STORED.

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 IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: ALL BULK FOOD CONTAINERS MUST BE LABELED TO IDENTIFY FOODS STORED.

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.