SEASHELL Fails Health Inspection - Chicago Restaurant

CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE - Comments: OBSERVED NO CITY OF CHICAGO CERTIFIED FOOD MANAGER ON SITE WITH VALID ORIGINAL CERTIFICATE POSTED FOR PUBLIC VIEW DURING TIME OF INSPECTION WHILE PREPARING AND SERVING BURGERS, CHICKEN, AND FISH. INSTRUCTED TO PROVIDE AT LEAST ONE CERTIFIED FOOD MANAGER ON SITE AT ALL TIMES WHILE OPEN AND OPERATING. 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.

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: OBSERVED NO WRITTEN EMPLOYEE HEALTH POLICY ON SITE DURING THE TIME OF INSPECTION. INSTRUCTED TO PROVIDE FOR ALL FOOD AND CONDITIONAL EMPLOYEES. PRIORITY FOUNDATION VIOLATION. #7-38-010. NO CITATION ISSUED

Ill food workers cause 70% of foodborne outbreaks. Proper reporting prevents transmission of Norovirus, Hepatitis A, Salmonella, and other serious diseases.

All food employees must understand and follow health reporting requirements and food safety responsibilities.

Employees must: Report illness symptoms and exposures; Be excluded/restricted when ill; Understand their role in preventing foodborne illness; Follow proper hygiene practices; Have signed health policy on file.

PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED APPROXIMATELY 320 LBS CHICKEN STORED INSIDE WALK-IN COOLER AT IMPORPER TEMPERATURES. NOTED TEMPERATURE BETWEEN 50-55F DURING TIME OF INSPECTION. INSTRUCTED TO HOLD ALL COLD TCS FOODS @ 41F OR BELOW AT ALL TIMES AND MAINTAIN. PRIORITY VIOLATION. #7-38-005. CITATION ISSUED.

Temperatures below 135°F allow bacteria to multiply, especially spore-formers that survive cooking.

Hot foods must be held at 135°F or above.

Maintain 135°F or above; Check temperatures regularly; Proper hot holding equipment; Cannot reheat in hot holding units.

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: OBSERVED WALK-IN COOLER TEMPERATURE @ 53.0F DURING TIME OF INSPECTION WHILE STORING TCS FOODS (CHICKEN). INSTRUCTED TO REPAIR UNIT TO TEMPERATURE OF 41F OR BELOW AND MAINTAIN AT ALL TIMES. PRIORITY VIOLATION. #7-38-030 (c). CITATION ISSUED. UNIT HELD FOR INSPECTION.

Dirty equipment harbors bacteria and attracts pests.

All equipment and utensils must be clean and properly maintained.

Equipment clean to sight and touch; Free of food debris and grease; Maintained in good repair; Stored properly when clean.

INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: OBSERVED EVIDENCE OF PEST INFESTATION ON SITE ... NOTED APPROXIMATELY MORE THAN 1000 SMALL RODENTS DROPPING ON PREMISE IN THE FOLLOWING AREAS... THEY ARE AS FOLLOWS: FRONT PREP AREA BEHIND ALL HEAVY EQUIPMENT (FRYERS AND COOLERS, UNDERNEATH EQUIPMENT ALONG WALLS AND ON TOP OF ELECTRICAL BOXES ON WALLS, REAR PREP STORAGE SPACE IN FRONT OF 2 DOOR COOLER ON FLOOR NEAR BULK CONTAINERS, SCATTERED IN REAR BY MOP SINK AND THROUGHOUT STORAGE SPACE WHERE GREASE RECEPTACLE IS STORED, UNDERNEATH GREEN STORAGE RACKS, INSIDE UNISEX TOILET ROOMS ALONG THE WALLS, UNDERNEATH 3 COMPARTMENT SINK AND BEHIND ALL COOLING UNITS. INSTRUCTED TO REMOVE ALL DROPPINGS AND CLEAN AND SANITIZE ALL SAID AREAS. NOTED 7 LARGE LIVE FLIES FLYING THROUGHOUT THE REAR PREP AREA. MUST ELIMINATE. PRIORITY VIOLATION. #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.

INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: NOTED REAR EXIT DOOR NOT RODENT PROOF. INSTRUCTED TO PROVIDE AND MAINTAIN TO PREVENT PEST ENTRY.

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: 6-501.14 OBSERVED EXCESSIVE BUILD-UP OF GREASE ON FILTERS IN THE HOOD VENTILATION SYSTEM OVER DEEP FRYERS. INSTRUCTED THE PERSON IN CHARGE TO CLEAN AND MAINTAIN

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.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: 4-601.11(C) OBSERVED ALL HEAVY EQUIPMENT ON THE PREMISES WITH EXCESSIVE AMOUNTS OF DRIED FOOD DEBRIS AND FOOD SPLATTER ON INTERIOR AND EXTERIOR SURFACES. INSTRUCTED TO CLEAN AND MAINTAIN FREE OF ACCUMULATED FOOD RESIDUE.

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.

TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED - Comments: 5-501.17 OBSERVED NO COVERED RECEPTACLE IN THE UNISEX TOILET ROOM. INSTRUCTED TO PROVIDE.

Inadequate facilities lead to poor hygiene and contamination.

Toilet rooms must be properly equipped and maintained.

Self-closing doors; Toilet paper; Covered waste receptacles; Handwashing supplies; Cleaned regularly; Proper ventilation.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: 6-501.11 REPAIR THE WALL IN THE WASHROOM AND SEAL ALL GAPS BETWEEN THE WALL, BASEBOARD, AND FLOOR BEHIND EQUIPMENT AND ALONG THE WALLS. SEAL ALL HOLES, GAPS, AND OPENINGS IN THE WALL AND SEAL THE CORNER OF THE WALL NEXT TO THE 3-COMPARTMENT SINK.

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: 6-501.12 OBSERVED EXCESSIVE TRASH, FOOD DEBRIS, FLOUR, AND GREASE DEBRIS ON FLOORS THROUGHOUT THE FRONT PREP AREA UNDER ALL HEAVY EQUIPMENT. ALSO NOTED WERE POOLED BLOOD AND CHICKEN PIECES ON WALK-IN COOLER FLOORS. INSTRUCTED TO REMOVE, CLEAN AND MAINTAIN.

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: 6-201.11 OBSERVED CRUMBLING(RED) WALL IN FRONT PREP AREA NEAR WINDOW WHERE CHICKEN/FISH BREADING TAKES PLACE, LARGE HOLE AS WELL AS TORN WALL BASE ON WALL ACROSS FROM WHITE CHESTER FREEZER IN REAR PREP AREA. INSTRUCTED TO REPAIR SAID WALLS TO BE SMOOTH AND EASILY CLEANABLE.

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: 6-201.11 OBSERVED CRUMBLING(RED) WALL IN FRONT PREP AREA NEAR WINDOW WHERE CHICKEN/FISH BREADING TAKES PLACE, LARGE HOLE AS WELL AS TORN WALL BASE ON WALL ACROSS FROM WHITE CHESTER FREEZER IN REAR PREP AREA. INSTRUCTED TO REPAIR SAID WALLS TO BE SMOOTH AND EASILY CLEANABLE.

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.