SEASHELL RESTAURANT Gets Conditional Pass on Health Inspection - Chicago Restaurant

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: OBSERVED LARGE CONTAINER OF TILAPIA FISH IN STANDING WATER ON SHELF IN REAR AT IMPROPER TEMPERATURE OF 50.1F. FISH DISCARDED AND DENATURED AT THIS TIME. APPROX 20LBS $100 VALUE. CRITICAL VIOLATION ISSUED 7-38-005A

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.

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA - Comments: NO SOAP NOTED AT EXPOSED HANDSINK. STAFF TOILET ROOM NOT CLEAN, OVERFLOWING TRASH BIN WITH SOILED TOILET PAPER AND PAPER TOWELS, AND NOTED SCATTERED ON FLOOR. INSTD TO PROVIDE SOAP AND MAINTAIN TOILET ROOMS CLEAN AT ALL TIMES. CRITICAL VIOLATION 7-38-030 ISSUED.

Missing supplies prevent proper handwashing, forcing inadequate cleaning that spreads pathogens.

All handwashing sinks must have soap and hand drying provisions.

Soap in dispensers at each sink; Paper towels in dispensers or air dryers; Supplies maintained during all hours; Waste receptacles if paper towels used.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: DRY STORAGE CONTAINERS NOT LABELED. INSTD TO LABEL.

Improper methods result in slow cooling that allows bacterial growth.

Approved cooling methods must be used.

Use shallow pans, ice baths, rapid chill units, ice wands; Cut large items into smaller portions; Stir frequently; Leave uncovered during cooling.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: FRYERS LEAKING CAUSING EXCESSIVE GREASE IN CABINETS AND FLOOR. INSTD TO REPAIR, FREE OF LEAKS.

Unapproved processes may lack critical safety controls.

Variance required before conducting specialized food processes.

Submit application to CDPH; Include HACCP plan; Await approval before starting; Maintain all required records.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: : INTERIOR OF FRYERS CABINETS, WHEELS OF FRYERS, AND INTERIOR RUBBER GASKETS OF ALL PREP COOLER DOORS NOT CLEAN, EXCESSIVE DEBRIS/GREASE. INSTD TO CLEAN AND MAINTAIN. MEAT SLICER NOT CLEAN, DEBRIS, INSTD TO CLEAN AND MAINTAIN

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.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: FLOOR UNDERNEATH FRYERS WITH EXCESSIVE GREASE ACCUMULATION. INSTD TO CLEAN AND MAINTAIN FLOORS FREE OF GREASE.

Damaged floors harbor bacteria and create safety hazards.

Floors must be smooth, cleanable, and maintained.

Smooth, non-porous in food areas; Properly sloped to drains; Coving at wall junctures; Kept clean; Good repair.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: WALL NEAR REAR EXIT DOOR IN POOR REPAIR, UNFINISHED DRY WALL. INSTD TO REPAR SAME SO AS TO BE A SMOOTH, EVEN, EASILY CLEANABLE SURFACE.

Damaged surfaces cannot be properly cleaned and may harbor pests.

Walls and ceilings must be smooth, cleanable, and in good repair.

Smooth, washable surfaces in food areas; Light colored; No holes or cracks; Clean and maintained.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: WALL NEAR REAR EXIT DOOR IN POOR REPAIR, UNFINISHED DRY WALL. INSTD TO REPAR SAME SO AS TO BE A SMOOTH, EVEN, EASILY CLEANABLE SURFACE.

Damaged surfaces cannot be properly cleaned and may harbor pests.

Walls and ceilings must be smooth, cleanable, and in good repair.

Smooth, washable surfaces in food areas; Light colored; No holes or cracks; Clean and maintained.