RED SNAPPER Passes Health Inspection - Chicago Restaurant

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: 6-301.14 NO HANDWASHING SIGNAGE AT HANDWASHING SINK IN THE DISHWASHING AREA NEXT TO THE THREE COMPARTMENT SINK. INSTRUCTED TO PROVIDE

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.

THERMOMETERS PROVIDED & ACCURATE - Comments: 4-204.112(B) OBSERVED NO THERMOMETERS IN THE FRONT LINE AREA DISPLAY COOLERS (2). 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: 3-302.12 OBSERVED FOOD STORAGE CONTAINERS WITH NO/MISSING LABELS FOR FISH, SHRIMP AND CHICKEN BATTER IN THE FOOD PREP AREA AND IN THE BACK PREP/STORAGE AREA NO/MISSING LABELS ON CONTAINERS FOR LEMON PEPPER AND YELLOW AND WHITE FLOUR. INSTRUCTED TO PROVIDE LABELS WITH COMMON NAME OF FOOD ITEM.

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.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: 3-602.11(A; B:1-4,6,7; C; D) OBSERVED NO/MISSING LABELS ON BOTTLES WITH CONDIMENTS(HOT/BBQ/KETCHUP SAUCES) AND SPICES (SALT/SUGAR/PEPPER, ETC) IN THE FOOD PREP AND FRONT LINE/SERVING AREAS. 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.

PERSONAL CLEANLINESS - Comments: 2-402.11 OBSERVED FOOD HANDLER IN FOOD PREP AREA WITH NO HAIR RESTRAINT. 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.

SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED - Comments: 4-502.13 OBSERVED SINGLE SERVICE USE ARTICLES (TO GO CONTAINER AND CONDIMENT LIDS) STORED IMPROPERLY ON THE TOP SHELVES IN THE FOOD PREP AREA. INSTRUCTED TO INVERT ARTICLES AND STORE PROPERLY.

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.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: 4-601.11(C) OBSERVED A SMALL ACCUMULATION OF ICE BUILD UP IN THE WALK IN COOLER ALONG WITH THE CEILING SURFACE FLAKING/PEELING OFF. 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.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: 6-501.16 OBSERVED MOPS STORED/DRYING IMPROPERLY IN THE UTILITY SINK AREA. INSTRUCTED TO STORE/DRY PROPERLY.

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.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: 6-501.14 OBSERVED DIRTY CEILING VENTS THROUGHOUT THE FACILITY, IN THE FOOD PREP AREA, BACK STORAGE AREA, DISHWSHING AREA AND EMPLOYEE BATHROOM. INSTRUCTED TO CLEAN AND MAINTAIN.

Poor ventilation causes condensation and grease buildup; inadequate lighting hides contamination.

Proper ventilation and lighting required throughout.

Ventilation prevents condensation; Adequate lighting for operations; Fixtures shielded; Hoods over cooking equipment.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: 4-202.18 OBSERVED HOOD VENT FILTERS WITH BUILD UP DIRT/DUST/DEBRIS AND GREASE AT THE GRILL/FRYER IN THE FOOD PREP AREA . INSTRUCTED TO CLEAN AND MAINTAIN.

Poor ventilation causes condensation and grease buildup; inadequate lighting hides contamination.

Proper ventilation and lighting required throughout.

Ventilation prevents condensation; Adequate lighting for operations; Fixtures shielded; Hoods over cooking equipment.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: 4-202.18 OBSERVED HOOD VENT FILTERS WITH BUILD UP DIRT/DUST/DEBRIS AND GREASE AT THE GRILL/FRYER IN THE FOOD PREP AREA . INSTRUCTED TO CLEAN AND MAINTAIN.

Poor ventilation causes condensation and grease buildup; inadequate lighting hides contamination.

Proper ventilation and lighting required throughout.

Ventilation prevents condensation; Adequate lighting for operations; Fixtures shielded; Hoods over cooking equipment.