SEASHELL ON 111TH INC Fails Health Inspection - Chicago Restaurant

PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES

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: UPON INSPECTION,OBSERVED NO VALID CITY OF CHICAGO FOOD SANITATION CERTIFICATE POSTED OR EMPLOYEE ON SITE WITH A VALID CITY OF CHICAGO FOOD SANITATION CERTIFICATE WHEN (TCS) FOODS ARE PREPARED AND SERVED,( COOKING CHICKEN,SHRIMP,ETC). PRIORITY FOUNDATION 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.

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: THE PERSON IN CHARGE SHALL INFORM FOOD EMPLOYEES AND CONDITIONAL EMPLOYEES THEIR RESPONSIBILITY TO REPORT CERTAIN SYMPTOMS OR DIAGNOSED DISEASES TO THE PERSON IN CHARGE AND REGULATORY AUTHORITY. PRIORITY FOUNDATION VIOLATION

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.

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS - Comments: OBSERVED PROCEDURE IN PLACE HOWEVER MUST PROVIDE ALL NECESSARY ITEMS IN POLICY INCLUDING DISPOSABLE GLOVES, FACE MASK, DISPOSABLE MOP AND APPROPRIATE SANTIZER TO KILL THE NORO VIRUS. PRIORITY FOUNDATION.

Vomit and diarrhea contain millions of viral particles. One incident can contaminate entire facility and cause outbreak affecting dozens.

Written procedures required for cleaning bodily fluid events to prevent disease transmission.

Written procedure must address: Isolating contaminated area; Removing and discarding affected food; Using proper PPE; Cleaning and sanitizing with appropriate concentration; Proper disposal of contaminated materials.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED NO HANDWASHING SIGNS AT HANDWASHING SINKS. INSTRUCTED TO POST.

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.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED REAR HANDWASHING SINK IN DISHWASHING/ PREP AREA AREA REMOVED FROM WALL. INSTRUCTED TO REPLACE HANDWASHING SINK. PRIORITY FOUNDATION ISSUED 7-38-030(C)VIOLATION COMBINED

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.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED NO HAND SOAP AT (2) HAND WASHING SINKS IN PREP AREA. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION VIOLATION ISSUED 7-38-030(C)VIOLATION COMBINED

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.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED NO HAND DRYING DEVICE ,(PAPER TOWELS) AT NO HANDWASHING SINK,( PREP AREA, WASHROOM). INSTRUCTED THAT ALL HANDWASHING SINKS MUST HAVE HAND DRYING DEVICE. EMPLOYEE WENT TO THE STORE AND PROVIDED PAPER TOWELS-COS. PRIORITY FOUNDATION VIOLATION ISSUED 7-38-030(C). VIOLATION COMBINED

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 HOT HOLDING TEMPERATURES - Comments: OBSERVED APPROX 10-LBS OF COOKED CHICKEN HELD INSIDE OF FRYER BASKETS AT IMPROPER HOT TEMPERATURES OF 118.F,88.F. INSTRUCTED TO MAINTAIN HOT FOODS IN HOT HOLDING UNIT AT 135.F OR HIGHER. EMPLOYEE REMOVED CHICKEN AND DISCARDED AT COST APPOX $25.00,COS. PRIORITY VIOLATION ISSUED 7-38-005

Temperatures above 41°F allow rapid bacterial multiplication, doubling every 20 minutes.

Cold foods must be held at 41°F or below.

Maintain 41°F or below; Check temperatures regularly; Properly functioning refrigeration; Thermometers in all units; Keep doors closed.

PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED IMPROPER COLD TEMPERATURES OF (TCS) FOODS. APPROX 3 40-LB BOXES OF CHICKEN. 2- OF THE BOXES THAT WAS IN PREP AREA UPON INSPECTION,THEN EMPLOYEE PUT THE CHICKEN INSIDE THE WALK IN COOLER AT IMPROPER COLD TEMPERATURES RANGING FROM 49.F 53.0F. INSTRUCTED THAT COLD FOODS MUST BE MAINTAINED AT 41.F OR BELOW. PRIORITY VIOLATION ISSUED 7-38-005 VIOLATION CONSOLATED

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.

THERMOMETERS PROVIDED & ACCURATE - Comments: NO METAL STEM TEMPERATURE MEASURING DEVICE FOR TAKING FOOD TEMPERATURES. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION ISSUED 7-38-005

Inadequate lighting prevents detection of contamination and pests.

Adequate protected lighting required in all areas.

50 foot-candles at prep surfaces; 20 foot-candles at 30 inches in storage; Shielded bulbs over exposed food; Clean fixtures.

INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: EVIDENCE OF IMPROPER PEST CONTROL ON PREMISES. OBSERVED 50 LIVE SMALL FLIES,( GNATS), AND 5 LARGE FLIES IN CUSTOMERS AREA, PREP/ DISHWASHING AREAS. RECOMMENED PEST SERVICE. PRIORITY FOUNDATION ISSUED 7-38-020

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.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED STORAGE SHELVES BEHIND COUNTER,COOLERS, COOKING EQUIPMENT,( FRYERS,ETC) NOT CLEAN. INSTRUCTED TO CLEAN/MAINTAIN.

Poor design creates areas that harbor bacteria.

All surfaces must be designed to be easily cleanable.

Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.

WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS - Comments: OBSERVED NO SANITIZING CHLORINE TESTING DEVICE FOR 3- COMPARTMENT SINK . INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION ISSUED 7-38-005

Cannot verify sanitization without test strips, risking contaminated equipment.

Warewashing facilities must be properly equipped and supplied.

3-compartment sink or dishwasher; Test strips for sanitizer; Thermometers for water temperature; Adequate drainboards; Proper detergents.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: OBSERVED ALL FOOD CONTACT FOOD EQUIPMENT SUCH AS FRYERS, PREP TABLES, ALL SINKS,( HAND SINKS,3 COMPARTMENT SINK) ALL STORAGE UNITS IN REAR AND INSIDE OF WALK IN COOLER AND ALL PREP COOLERS ENCRUSTED WITH GREASE, AND DEBRIS. INSTRUCTED TO CLEAN/MAINTAIN.

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.

SEWAGE & WASTE WATER PROPERLY DISPOSED - Comments: OBSERVED WASTE WATER BACKING OUT OF THE FLOOR DRAIN ONTO FLOORS WHEN WATER IS TURNED ON AT THE 3- COMPARTMENT SINK. ALSO REPAIR HEAVILY LEAKING SEAL AROUND THE DRAIN IN THE MIDDLE COMPARTMENT AND ALL PIPES UNDER THE 3 COMPARTMENT SINK. INSTRUCTED TO REPAIR PRIORITY VIOLATION ISSUED 7-38-030(C)

Improper disposal contaminates environment and attracts pests.

All waste water must be properly disposed.

Discharge to approved sewer; No dumping outside; Grease trap maintained; No floor draining to exterior.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED TOP LID OF DEEP FREEZER IN POOR REPAIR. INSTRUCTED TO REPLACE

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: OBSERVED SOILED DAMAGED CEILING TILES IN PREP/ DISH AREA. INSTRUCTED TO REPLACED THROUGHOUT.ALSO REPLACE MISSING CEILING TILES. OBSERVED DIRTY LIGHTSHIELDS WITH DEAD INSECTS. MUST CLEAN

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: OBSERVED FLOORS, WALLS,DOORS NOT CLEAN/MAINTAIN ON PREMISES. INSTRUCTED TO CLEAN FLOORS AND WALL AREAS.

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: OBSERVED FLOORS, WALLS,DOORS NOT CLEAN/MAINTAIN ON PREMISES. INSTRUCTED TO CLEAN FLOORS AND WALL AREAS.

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.