SHARK FISH & CHICKEN Fails Health Inspection - Chicago Restaurant

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: NO VALID CITY OF CHICAGO FOODSERVICE MANAGERS CERTIFICATE POSTED. ALSO, NO CERTIFIED MANAGER ON SITE WHILE POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED. MUST PROVIDE. SERIOUS CITATION ISSUED 7-38-012

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.

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: PREVIOUS MINOR VIOLATIONS FROM REPORT # 1235141 ON 09/10/2012 NOT CORRECTED. (31)MUST PROPERLY CLEAN AND SANITIZE THE EXTERIOR OF ALL BULK FOOD ITEM CONTAINERS AND MULTI USE ITEMS. MUST REMOVE HEAVY FOOD DEBRIS AND GREASE,(32)NOTED EXCESSIVE RUST ON EXTERIOR TOP OF THE GREASE TRAP AND ON STORAGE SHELVES IN THE WALK IN COOLER. MUST REMOVE RUST,REPAINT AREAS WITH A NON TOXIC LIGHT COLORED PAINT OR REPLACE, (33)MUST DETAIL CLEAN THE INTERIOR AND EXTERIOR OF THE FRYERS AND COOLERS,ON TOP AND UNDERNEATH ALL PREP TABLES AND SINKS AND THE HOOD ABOVE THE COOKING EQUIPMENT,(35)MUST REPLACE ALL STAINED CEILING TILES. MUST CLEAN AND REPAINT SOILED DOORS LEADING TO WASHROOM AND OUTSIDE GARBAGE AREA,(36)MUST REPLACE THE BURNED OUT LIGHT BULB IN THE WALK IN COOLER. MUST CORRECT ALL MINOR VIOLATIONS BY THE DATES SPECIFIED ON THE REPORT. SERIOUS CITATION ISSUED 7-42-090

Specialized processes without proper controls can create deadly toxins like botulism.

Special processes require approved HACCP plans or variances.

Written HACCP plan for: Vacuum packaging; Sous vide; Smoking for preservation; Curing; Using additives. Plan must be approved by CDPH.

This violation was corrected during the inspection.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: REPAIR LEAK AT INTERIOR WASTE GREASE RECEPTACLE TO PREVENT SPILLS.

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: MUST DETAIL CLEAN UNUSED PREP COOLER UNDER CUTTING BOARD AND REMOVE FOUL ODORS AND SPILLS.

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: MUST DETAIL CLEAN FLOORS UNDER AND AROUND INTERIOR WASTE GREASE CONTAINER AND REMOVE EXCESSIVE GREASE SPILLS.

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.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: MUST DETAIL CLEAN FLOORS UNDER AND AROUND INTERIOR WASTE GREASE CONTAINER AND REMOVE EXCESSIVE GREASE SPILLS.

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.