SEAFOOD SHACK & STEAK MARKET ON STONY INC. Passes Health Inspection - Chicago Restaurant

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: THE FOLLOWING EQUIPMENT NEEDS TO BE CLEANED AND MAINTAINED: PREP TABLES (TOPS AND BOTTOMS, REFRIGERATION AND FREEZER UNITS, STEAMTABLE, FRYERS AT BOTTOM AREA TO REMOVE GREASE, EXTERIOR AREA OF STOVE, GRILL AND FRYERS.

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.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: THE VENTS IN THE HOODED SYSTEM ABOVE THE COOKING EQUIPMENT NEED CLEANING; CLEAN VENTS 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: THE VENTS IN THE HOODED SYSTEM ABOVE THE COOKING EQUIPMENT NEED CLEANING; CLEAN VENTS 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.