SHARKS FISH & CHICKEN Fails Health Inspection - Chicago Restaurant

FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: OBSERVED MULTI-USE UTENSILS NOT BEING SANITIZED AT 3- COMPARTMENT SINK 0.0 PPM'S.OBSERVED MALE EMPLOYEE WASHING DISHES (PLASTIC LARGE BINS , LIDS AND TONGS WITH A CONTAINER OF SOAPY WATER RINSING DISHES WITH A GARDEN HOSE AND NOT SANITIZING DISHES AND PLACING THEM ON ABOVE RACK TO AIR DRY. INSTRUCTED MANAGER TO SET UP SINK TO PROPERLY SANITIZE DISHES.(PRIORITY 7-38-025)(CITATION ISSUED)(COS)

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.

PROPER HOT HOLDING TEMPERATURES - Comments: OBSERVED IMPROPER TEMPERATURE OF TCS FOODS SUCH AS 3LBS. COOKED LEGS & THIGHS 81.3F.4LBS. COOKED CHICKEN WINGS 71.4F AND 7LBS. COOKED WINGLETTS 64.2F IN PLASTIC BINS AND BOXES ON LOWER SHELVES OF PREP TABLES IN FRONT PREP AREA. PRODUCT WAS DISCARDED BY MANAGER.MUST HAVE HOT HOLDING FOODS AT 135.0F OR ABOVE. APPX. 14LBS. $27.(PRIORITY 7-38-005)(CITATION ISSUED)(COS)

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.

TOXIC SUBSTANCES PROPERLY IDENTIFIED, STORED, & USED - Comments: OBSERVED TOXIC SUBSTANCE APPX.10 BLOCKS OF OPEN RODENTICIDE (POISON)SCATTERED ON FLOOR UNDER BOTH FRONT COLD HOLDING UNITS,ON FLOOR BEHIND BAIT BOX IN CORNER NEAR MOP SINK AND UNDER UNUSED FRYER IN REAR STORAGE AREA. MUST REMOVE POISON.MUST STORE IN A ENCLOSED BAIT STATION AND MAINTAINED.(PRIORITY 7-38-015)(COS)

Unpasteurized products can contain dangerous pathogens.

Only pasteurized dairy and eggs in certain situations; no prohibited foods.

Pasteurized eggs for recipes not fully cooked; Pasteurized dairy products; No home-prepared foods.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: MUST LABEL FOOD STORAGE CONTAINERS WHEN FOOD IS NOT IN ORIGINAL PACKAGE.

Missing allergen labeling can cause severe allergic reactions.

All food properly labeled with required information.

Common name; Ingredients; Allergen declarations; Date marking; Manufacturer info; Net quantity.

INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: OBSERVED EVIDENCE OF AN INFESTATION OF APPX. 20 OR MORE LIVE ROACHES CRAWLING IN BETWEEN PIPES AND WALL ON UNDERSIDE OF 3- COMPARTMENT SINK AND ON FLOOR UNDER THE SAME.APPX. 100 OR MORE MICE DROPPINGS ON LEDGES OF FOOD AND POP STORAGE SHELVES IN REAR AREA,ON FLOOR BEHIND BAIT STATION NEAR MOP SINK AND ON FLOOR UNDER UNUSED FRYER IN REAR AREA,OFFICE AREA- ALONG DESK AND A DEAD MOUSE ON GLUE BOARD UNDER SAME.APPX. 7-9 LIVE SMALL FLIES ON BOXES AND FLYING AROUND PREMISES. MUST REMOVE DROPPINGS AND DEAD MOUSE. CLEAN AND SANITIZE AREAS. MUST HAVE A PEST CONTROL OPERATOR TO SERVICE PREMISES ON OR AFTER 2/24/23.(PRIORITY 7-38-020(A)(CITATION ISSUED)

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.

WIPING CLOTHS: PROPERLY USED & STORED - Comments: MUST STORE WIPING CLOTHS IN A SANITIZING SOLUTION WHEN NOT IN USE ON PREP TABLES.

Contaminated cloths spread bacteria across multiple surfaces.

Wiping cloths must be properly sanitized and stored.

Store in sanitizer between uses (200ppm quat or 50-100ppm chlorine); Separate cloths for food and non-food surfaces; Test sanitizer concentration.

SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED - Comments: MUST STORE PLASTIC WEAR WITH HANDLES IN UPRIGHT POSITION.

Contaminated single-use items transfer pathogens to food and customers.

Single-use items must be protected from contamination.

Store in original packaging; Protect from contamination; Handle by non-contact surfaces; Cannot reuse.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: MUST REPAIR OR REPLACE WORN DOOR GASKETS ON WALK IN FREEZER AND LOCK ON SAME,3- DOOR PREP COOLER.MUST REMOVE RUST FROM WALK IN COOLER SHELVING UNITS AND 3- DOOR PREP COOLER.

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.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED GARBAGE CANS BEING USED FOR FOOD STORAGE MUST PROVIDE FOOD GRADE CONTAINERS FOR FOOD STORAGE.

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.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: MUST REMOVE FOIL FROM SURFACES AND CRATES USED FOR FOOD STORAGE THROUGHOUT INCLUDING WALK IN COOLER AND FREEZER.

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 SOLUTION ON SITE THAT MATCHES THE SANITIZING TEST KIT (QUATERNARY) THAT WILL BE USED TO SANITIZED MULTI-USE UTENSILS .MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION 7-38-005)(CITATION ISSUED)

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: MUST CLEAN DEBRIS BUILD UP FROM PREP TABLES, COOLERS, WIRE SHELVING UNITS,WALK IN COOLER SHELVING UNITS, FRYER CABINETS AND WHEEL BASES.

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: MUST REPAIR OR REPLACE DAMAGED WALLS IN REAR DISH WASHING AREA UNDER 3- COMPARTMENT SINK,UNDER SHELVING UNITS IN SAME AREA,STAINED CEILING TILES.HOLE IN LOWER WALL NEAR MOP SINK AND BEHIND WATER TANK,BEHIND GREASE FILTER AND WHERE NEEDED.MUST SEAL ALL OPENING AROUND PIPES AND WIRES LEADING INTO WALLS AND CEILINGS.MUST REMOVE EXCESSIVE CAULKING FROM AROUND PIPES AT WALLS TO BE SMOOTH AND EASILY CLEANABLE.

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: MUST CLEAN GREASE AND FOOD SPLATTER FROM WALLS THROUGHOUT PREMISES INCLUDING WALK IN COOLER.

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: MUST SCRAP AND PAINT CHIPPING PAINT AND SCUFF MARKS ON WALLS THROUGHOUT PREMISES.

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.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: MUST CLEAN EXCESSIVE GREASE AND FOOD DBERIS BUILD UP ON FILTERS AND HOOD AT COOKING EQUIPMENT.

Poor ventilation causes condensation and grease buildup; inadequate lighting hides contamination.

Proper ventilation and lighting required throughout.

Ventilation prevents condensation; Adequate lighting for operations; Fixtures shielded; Hoods over cooking equipment.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING - Comments: OBSERVED NO FOOD HANDLERS TRAINING FOR EMPLOYEE MUST PROVIDE AND MAINTAIN.

Smoking contaminates hands and food with nicotine and tar residues.

Smoking prohibited in food establishments.

No smoking in any part of establishment; Designated areas away from food; Proper signage posted.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING - Comments: OBSERVED NO FOOD HANDLERS TRAINING FOR EMPLOYEE MUST PROVIDE AND MAINTAIN.

Smoking contaminates hands and food with nicotine and tar residues.

Smoking prohibited in food establishments.

No smoking in any part of establishment; Designated areas away from food; Proper signage posted.