SHARKS FISH & CHICKEN Passes Health Inspection - Chicago Restaurant

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: ALL SINGLE-SERVICE ARTICLES MUST BE STORED INVERTED(HANDLES UP) IN CLEAN CONTAINERS.

Consumers need warning about increased risk from raw/undercooked foods.

Required consumer advisories for raw/undercooked foods.

Disclosure and reminder for raw/undercooked animal foods; Written notice on menu; Must identify specific items.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: PAINT OR REPLACE RUSTY STORAGE RACKS IN WALK-IN COOLER. DEFROST REACH-IN FREEZER IN FRONT FOOD PREP AREA.

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 REPLACE CUTTING BOARDS THAT CANNOT BE CLEANED TO PREVENT CONTAMINATION.

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.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: CLEAN THE FOLLOWING: CABINET INTERIORS AND EXTERIORS OF ALL DEEP FRYERS, HOOD ABOVE ALL COOKING EQUIPMENT, PIPES AND LINES CONNECTED TO COOKING EQUIPMENT, EXTERIORS OF ALL BULK FOOD STORAGE CONTAINERS, GASKETS AROUND DOORS TO WALK-IN COOLER & FREEZER, STORAGE RACKS AND SHELVES.

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: DETAIL CLEAN FLOORS ALONG WALL BASES, IN CORNERS, UNDERNEATH AND BEHIND ALL HEAVY EQUIPMENT. ALL STOCK MUST BE STORED ELEVATED 6 INCHES OFF FLOOR.

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: SEAL ALL HOLES AND OPENINGS IN WALLS THROUGHOUT. CLEAN AND/OR PAINT ALL WALLS AND DOORS THROUGHOUT( INCLUDING GREASY BUILD-UP BEHIND COOKING EQUIPMENT). SEAL ALL LOOSE WALL COVE.

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: SEAL ALL HOLES AND OPENINGS IN WALLS THROUGHOUT. CLEAN AND/OR PAINT ALL WALLS AND DOORS THROUGHOUT( INCLUDING GREASY BUILD-UP BEHIND COOKING EQUIPMENT). SEAL ALL LOOSE WALL COVE.

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.