PRIME FISH Fails Health Inspection - Chicago Restaurant

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS - Comments: OBSERVED NO CLEAN-UP POLICY PROCEDURE AND ITEMS FOR VOMITING AND DIARRHEA MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION 7-38-005)(CITATION ISSUED)

Vomit and diarrhea contain millions of viral particles. One incident can contaminate entire facility and cause outbreak affecting dozens.

Written procedures required for cleaning bodily fluid events to prevent disease transmission.

Written procedure must address: Isolating contaminated area; Removing and discarding affected food; Using proper PPE; Cleaning and sanitizing with appropriate concentration; Proper disposal of contaminated materials.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: MUST REPAIR OR REPLACE SLOW DRAIN & LEAKY PIPE IN WALL AT HAND SINK IN PREP AREA.

Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.

Handwashing sinks must be accessible, properly supplied, and used only for handwashing.

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.

FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: OBSERVED IMPROPER SANITIZING OF MULTI-USE UTENSILS AT 0.0 PPM'S AT 3- COMPARTMENT SINK OBSERVED MALE EMPLOYEE WASHING DISHES WITH SQUIRTING SOAP IN SEVERAL PANS AT SINK .RINSING UNDER RUNNING WATER AND PLACING ON DISH SHELF WITHOUT SANITIZING UTENSILS.INSTRUCTED MANAGER ON PROPER SANITIZING OF UTENSILS.(COS)(PRIORITY 7-38-025)(CITATION ISSUED)

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.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: MUST LABEL FOOD STORAGE CONTAINERS (SQUEEZE BOTTLES , SHAKERS & BULK) WHEN FOOD IS NOT IN ORIGINAL PACKAGE.

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.

INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: OBSERVED EVIDENCE OF APPX. 100 OR MORE MICE DROPPINGS ON FLOOR ALONG WALL BASES OF ALL COOKING EQUIPMENT,CHEST FREEZERS,3- COMPARTMENT SINK,PREP TABLES,SERVICE COUNTER SHELVING UNITS.MUST REMOVE DROPPINGS CLEAN AND SANITIZE AREAS. RECOMMENDED TO HAVE A PEST CONTROL OPERATOR TO SERVICE PREMISES ON OR AFTER 3/10/25.(PRIORITY FOUNDATION 7-38-020(A)(CITATION ISSUED)

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.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: MUST PROVIDE A SPLASH GUARD AT HAND SINK NEXT TO FOOD STORAGE RACK OF REMOVE RACK FROM AREA.

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: OBSERVED CLOTHING STORED ON FOOD STORAGE SHELVES MUST REMOVE AND STORE IN A PROPER MANNER AWAY FROM FOOD ITEMS.

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.

WIPING CLOTHS: PROPERLY USED & STORED - Comments: MUST STORE WIPING CLOTHS IN A SANITIZING SOLUTION FROM CUTTING BOARDS AND PREP TABLES WHEN NOT IN USE.

Contaminated cloths spread bacteria across multiple surfaces.

Wiping cloths must be properly sanitized and stored.

Store in sanitizer between uses (200ppm quat or 50-100ppm chlorine); Separate cloths for food and non-food surfaces; Test sanitizer concentration.

UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED - Comments: MUST REMOVE KNIFE FROM IN BETWEEN WALL AND WOOD ABOVE 3- COMPARTMENT SINK AND STORE IN A PROPER MANNER.

Clutter harbors pests and prevents proper cleaning.

Facility must be free of unnecessary items and litter.

Remove unnecessary equipment; No litter; Organized storage; No living quarters; Personal items in designated areas.

SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED - Comments: MUST STORE PLASTIC WEAR WITH HANDLES IN UPRIGHT POSITION TO PREVENT CONTAMINATION.

Contaminated single-use items transfer pathogens to food and customers.

Single-use items must be protected from contamination.

Store in original packaging; Protect from contamination; Handle by non-contact surfaces; Cannot reuse.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: MUST REMOVE RUST FROM LID OF CHEST FREEZER IN REAR PREP AREA.

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.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: MUST REPAIR OR REPLACE WORN AND PITTED CUTTING BOARDS TO BE IN GOOD REPAIR.

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.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: MUST REPAIR OR REPLACE DAMAGED LID ON REAR CHEST FREEZER TO BE IN GOOD REPAIR.MUST PROVIDE SINK STOPPERS FOR 3- COMPARTMENT SINK.

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.

WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS - Comments: OBSERVED CAULK INSIDE OF FAR LEFT SINK BASIN AT 3- COMPARTMENT SINK MUST REMOVE AND PROVIDE FOOD GRADE CAULKING FOR SEALING.

Cannot verify sanitization without test strips, risking contaminated equipment.

Warewashing facilities must be properly equipped and supplied.

3-compartment sink or dishwasher; Test strips for sanitizer; Thermometers for water temperature; Adequate drainboards; Proper detergents.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: MUST DEFROST ICE FROM ALL CHEST FREEZERS.MUST CLEAN GREASE AND FOOD DEBRIS BUILD UP FROM WHEEL BASES AND LEGS OF ALL EQUIPMENT,WALL KNIFE CADDY.

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.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: MUST REPAIR OR REPLACE STAINED CEILING TILES IN PREP AREA,LOOSE AND MISSING WALL BASES IN PREP/DISH WASHING AREAS.,HOLE IN WALL BEHIND WALL OF CHEST FREEZERS.

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.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING - Comments: OBSERVED NO FOOD HANDLERS TRAINING FOR EMPLOYEE MUST PROVIDE AND MAINTAIN.

Smoking contaminates hands and food with nicotine and tar residues.

Smoking prohibited in food establishments.

No smoking in any part of establishment; Designated areas away from food; Proper signage posted.

PREVIOUS CORE VIOLATION CORRECTED - Comments: PREVIOUS CORE VIOLATIONS FROM REPORT #2592965 4/17/24 NOT CORRECTED-#47-4-101.19 : MUST REMOVE RUST FROM LID OF GREASE TRAP AT 3- COMPARTMENT SINK.#49- 4-601.11(C) : MUST CLEAN GREASE AND FOOD DEBRIS BUILD UP FROM GRILL TABLES,FRYER CABINETS,USED & UNUSED COOLERS,STORAGE SHELVES.#55-6-201.13 : MUST REPAIR OR REPLACE BROKEN & DAMAGED FLOOR TILES WHERE NEEDED. #56-6-501.14 : MUST CLEAN DEBRIS BUILD UP FROM FILTERS AND HOOD OF COOKING EQUIPMENT.(PRIORITY FOUNDATION 7-42-090)(CITATION ISSUED)

Deviating from approved procedures removes critical safety controls.

Must comply with all approved plans and procedures.

Follow approved plans; Maintain required records; Operate as permitted; No unauthorized changes.

This violation was corrected during the inspection.

PREVIOUS CORE VIOLATION CORRECTED - Comments: PREVIOUS CORE VIOLATIONS FROM REPORT #2592965 4/17/24 NOT CORRECTED-#47-4-101.19 : MUST REMOVE RUST FROM LID OF GREASE TRAP AT 3- COMPARTMENT SINK.#49- 4-601.11(C) : MUST CLEAN GREASE AND FOOD DEBRIS BUILD UP FROM GRILL TABLES,FRYER CABINETS,USED & UNUSED COOLERS,STORAGE SHELVES.#55-6-201.13 : MUST REPAIR OR REPLACE BROKEN & DAMAGED FLOOR TILES WHERE NEEDED. #56-6-501.14 : MUST CLEAN DEBRIS BUILD UP FROM FILTERS AND HOOD OF COOKING EQUIPMENT.(PRIORITY FOUNDATION 7-42-090)(CITATION ISSUED)

Deviating from approved procedures removes critical safety controls.

Must comply with all approved plans and procedures.

Follow approved plans; Maintain required records; Operate as permitted; No unauthorized changes.

This violation was corrected during the inspection.