SEASHELL ON 111TH INC Gets Conditional Pass on Health Inspection - Chicago Restaurant

PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES - Comments: 2-101.11 OBSERVED THE PERSON IN CHARGE WITHOUT A CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER'S CERTIFICATE. INSTRUCTED ALL PERSONS IN CHARGE MUST OBTAIN A CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER'S CERTIFICATE AND BE ON SITE AT ALL TIMES THE FACILITY IS OPEN AND OPERATING. PRIORITY FOUNDATION. CITATION ISSUED UNDER 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: 2-101.11 OBSERVED NO CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER ON SITE WHILE TCS FOODS (FISH) ARE BEING PREPARED HANDLED AND SERVED. INSTRUCTED A CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER MUST BE ON SITE AT ALL TIMES THE FACILITY IS OPEN AND OPERATING. 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.

FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: 4-602.11 OBSERVED CUTTING BOARDS AND UTENSILS WITH ACCUMULATED FOOD DEBRIS. INSTRUCTED TO CLEAN AND SANITIZE ALL FOOD CONTACT SURFACES.

Dirty equipment harbors and spreads pathogens, causing cross-contamination and illness.

All food contact surfaces must be properly cleaned and sanitized.

Wash, rinse, sanitize after each use; Clean between different raw foods; Every 4 hours for continuous use; When contaminated; Proper procedures and chemicals.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: 4-101.19 OBSERVED GASKETS IN THE PREP COOLERS IN POOR REPAIR AND WITH ACCUMULATED FOOD DEBRIS. INSTRUCTED TO REPLACE GASKETS IN POOR REPAIR AND CLEAN AND SANITIZE.

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.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: 4-601.11(C) OBSERVED INTERIOR OF ALL FRYERS WITH ACCUMULATED FOOD AND GREASE DEBRIS. OBSERVED ACCUMULATED FOOD AND GREASE DEBRIS UNDER THE FLAT TOP GRILL. OBSERVED ACCUMULATED FOOD DEBRIS INSIDE OF THE REFRIGERATION UNITS. OBSERVED EQUIPMENT IN THE REAR FOOD PREP AREA WITH ACCUMULATED GREASE AND FOOD DEBRIS. INSTRUCTED TO CLEAN AND SANITIZE ALL. OBSERVED STAINED CEILING TILES IN THE FOOD PREP AREA. INSTRUCTED TO REPLACE.

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.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: 6-501.12 OBSERVED EXCESSIVE FOOD AND GREASE DEBRIS UNDER THE FRYERS AND COOKING EQUIPMENT. OBSERVED EXCESSIVE GREASE DEBRIS ON THE VENTS ABOVE THE COOKING EQUIPMENT. OBSERVED ACCUMULATED FOOD AND DIRT DEBRIS ON THE FLOOR THROUGHOUT THE FOOD PREP AREA. INSTRUCTED TO CLEAN AND SANITIZE ALL.

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 FOOD AND GREASE DEBRIS UNDER THE FRYERS AND COOKING EQUIPMENT. OBSERVED EXCESSIVE GREASE DEBRIS ON THE VENTS ABOVE THE COOKING EQUIPMENT. OBSERVED ACCUMULATED FOOD AND DIRT DEBRIS ON THE FLOOR THROUGHOUT THE FOOD PREP AREA. INSTRUCTED TO CLEAN AND SANITIZE ALL.

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.