SEAFOOD JUNCTION Fails Health Inspection - Chicago Restaurant

PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES - Comments: PERSON IN CHARGE HAS NO CHICAGO CERTIFIED FOOD MANAGER'S (CFM) CERTIFICATE. INSTRUCTED TO OBTAIN AND MAINTAIN A VALID CFM'S CERTIFICATE. PRIORITY FOUNDATION VIOLATION WRITTEN ON VIOLATION #2.

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.

CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE - Comments: NO CHICAGO CFM OR CERTIFICATE ON SITE WHEN PREPARING/SERVING TCS FOODS (FISH, CHICKEN, BEEF, ETC.). INSTRUCTED TO HAVE A CFM AND THE ORIGINAL, VALID FOOD SANITATION CERTIFICATE ON SITE WHEN PREPARING/SERVING TCS FOODS. PRIORITY FOUNDATION VIOLATION 7-38-012 CITATION ISSUED

Lack of certification indicates potential gaps in food safety knowledge, increasing risk of improper food handling and foodborne illness.

Valid City of Chicago Food Service Sanitation Certificate required and must be posted.

Certificate must be: Current and valid; Posted conspicuously in public view; Held by person in charge during all operating hours; Renewed before expiration date.

PERSONAL CLEANLINESS - Comments: EMPLOYEES IN THE FOOD PREP AREA NOT WEARING HAIR RESTRAINTS. INSTRUCTED TO HAVE ALL IN THE FOOD PREP AREA TO WEAR HAIR RESTRAINTS. MAINTAIN SAME.

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: WIPING CLOTHS NOT PROPERLY STORED WHEN NOT IN USE. INSTRUCTED TO STORE IN SANITIZING/WATER SOLUTION (SANITIZER MUST BE AT THE REQUIRED PPM) 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.

IN-USE UTENSILS: PROPERLY STORED - Comments: MULTI USE UTENSILS NOT PROPERLY STORED WHEN NOT IN USE. INSTRUCTED TO STORE IN A CLEAN BIN/CONTAINER WHEN NOT IN USE.

Improper storage contaminates utensils between uses.

In-use utensils must be properly stored between uses.

Store in food with handle out; On clean surface; In running water; In water at 135°F or above.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: THE HOT WATER KNOB ON THE LEFT FAUCET OF THE 3-COMP. SINK IS MISSING. INSTRUCTED TO PROVIDE AND MAINTAIN.

Backflow can contaminate entire water supply with sewage or chemicals.

Plumbing must be properly installed with backflow prevention.

Air gaps at fixtures; Backflow preventers on connections; No cross-connections; Annual testing of devices; Proper drainage.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: THE FLOOR INSIDE THE WALK IN COOLER IS RUSTY AND DAMAGED. INSTRUCTED TO REPLACE AND MAINTAIN A SMOOTH AND EASILY CLEANABLE SURFACE.

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.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: FLOORS IN THE CORNERS, INSIDE THE WALK IN COOLER/FREEZER, AROUND THE GREASE CONTAINER AND HOT WATER TANK WITH FOOD, DIRT AND DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN FLOORS.

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: INADEQUATE LIGHTING IN THE WALK IN COOLER. INSTRUCTED TO PROVIDE ADEQUATE LIGHTING TO MAKE WALK IN COOLER BRIGHTER. MAINTAIN SAME.

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.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING - Comments: FOOD HANDLERS ON SITE HAS NO PROOF THEY MET THE FOOD HANDLERS REQUIREMENTS. INSTRUCTED TO HAVE ALL FOOD HANDLERS OBTAIN AND MAINTAIN A VALID CERTIFICATE.

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.

ALLERGEN TRAINING AS REQUIRED - Comments: ALLERGEN TRAINING CERTIFICATE ON SITE IS EXPIRED. INSTRUCTED TO HAVE ALL CFMs OBTAIN AND MAINTAIN A VALID CERTIFICATE.

Inadequate allergen knowledge can cause life-threatening allergic reactions.

Food allergen training required for certified managers.

Certified managers must complete allergen training; Staff must understand major allergens; Prevent cross-contact; Respond to customer inquiries.

ALLERGEN TRAINING AS REQUIRED - Comments: ALLERGEN TRAINING CERTIFICATE ON SITE IS EXPIRED. INSTRUCTED TO HAVE ALL CFMs OBTAIN AND MAINTAIN A VALID CERTIFICATE.

Inadequate allergen knowledge can cause life-threatening allergic reactions.

Food allergen training required for certified managers.

Certified managers must complete allergen training; Staff must understand major allergens; Prevent cross-contact; Respond to customer inquiries.