SEASHELL Gets Conditional Pass on Health Inspection - Chicago Restaurant

CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE - Comments: NO VALID CITY OF CHICAGO CERTIFIED MANAGER ON DUTY WHILE TCS FOODS ARE BEING PREPARED, HANDLED, AND SERVED, SUCH AS CHICKEN, HAMBURGERS, AND ITALIAN BEEF. INSTRUCTED MANAGER THAT A VALID CITY OF CHICAGO CERTIFIED MANAGER MUST BE ON SITE AT ALL TIMES. PRIORITY FOUNDATION CITATION ISSUED #7-38-012.

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.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED NO HANDWASHING CLEANSER AT REAR SINK IN DISH WASHING AREA. INSTRUCTED PERSON IN CHARGE OF HANDWASHING CLEANSER IS REQUIRED TO PROVIDE AT ALL HANDWASHING SINKS AT ALL TIMES. MANAGER PROVIDED HAND SOAP DURING INSPECTION. PRIORITY FOUNDATION #7-38-030 (C). CITATION ISSUED.

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.

PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED RAW CHICKEN THIGHS IN PREP AREA AT IMPROPER COLD HOLDING TEMPERATURE OF 55.4�F. MANAGER VOLUNTARILY DISCARDED AND DENATURED #50 OF CHICKEN AT $80. 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.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED HOLE IN WALL ABOVE MOP SINK. INSTRUCTED PIC TO PATCH AND SEAL HOLE.

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: OBSERVED HOOD AND VENTILATION SYSTEM WITH BUILDUP OF DUST AND GREASE. INSTRUCTED TO REMOVE DEBRIS, CLEAN, SANITIZE 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.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING - Comments: OBSERVED NO FOOD HANDLERS CERTIFICATES FOR STAFF HANDLING FOOD. INSTRUCTED PIC TO HAVE STAFF COMPLETE THE TRAININGS.

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.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING - Comments: OBSERVED NO FOOD HANDLERS CERTIFICATES FOR STAFF HANDLING FOOD. INSTRUCTED PIC TO HAVE STAFF COMPLETE THE TRAININGS.

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.