REMINGTON'S Fails Health Inspection - Chicago Restaurant

SOURCE SOUND CONDITION, NO SPOILAGE, FOODS PROPERLY LABELED, SHELLFISH TAGS IN PLACE - Comments: OBSERVED 70 OYSTERS STORED INSIDE OF THE WALK IN COOLER IN THE BASEMENT WITH SHELL FISH TAGS NOT IN THE CONTAINER WITH THE OYSTERS. INSTRUCTED TO MAINTAIN SHELL FISH TAGS WITH THE SHELL FISH AT ALL TIMES. MANAGER VOLUNTARILY DISCARDED AND DENATURED 70 OYSTERS VALUED AT $85 . CRITICAL VIOLATION 7-38-005(B)

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.

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION - Comments: OBSERVED THE INTERIOR FOOD CONTACT SURFACE OF THE ICE MACHINE WITH WHAT APPEARS TO BE MOLD AND A PINK SUBSTANCE LEAKING ONTO THE ICE THAT IS USED FOR CONSUMPTION. INSTRUCTED TO CLEAN AND MAINTAIN THE INTERIOR OF THE ICE MACHINE. SERIOUS VIOLATION 7-38-005(A)

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.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: OBSERVED THE FLOORS WITH FOOD DEBRIS UNDER COOKING EQUIPMENT IN THE KITCHEN ON THE 1ST FLOOR. INSTRUCTED TO CLEAN AND MAINTAIN FLOORS.

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.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: OBSERVED THE FLOORS WITH FOOD DEBRIS UNDER COOKING EQUIPMENT IN THE KITCHEN ON THE 1ST FLOOR. INSTRUCTED TO CLEAN AND MAINTAIN FLOORS.

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.