SHARKS FISH & CHICKEN Fails Health Inspection - Chicago Restaurant

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: OBSERVED NO SIGNED EMPLOYEES HEALTH POLICIES MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION 7-38-010)

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.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: MUST PROVIDE A HAND WASHING SIGN AT HAND SINK IN REAR PREP/DISH WASHING AREA.

Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.

Handwashing sinks must be accessible, properly supplied, and used only for handwashing.

Each sink needs: Warm water (100°F minimum); Soap in dispensers; Paper towels or air dryers; Waste receptacles; Signage; Clear access; Used only for handwashing.

PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED IMPROPER TEMPERATURES OF TCS FOODS SUCH AS 5LBS. ITALIAN BEEF-48.7F.IN WALK IN COOLER AND 10LBS. RAW CHICKEN BREAST-57.4F IN WATER INSIDE OF 3- COMPARTMENT SINK.PRODUCT WAS DISCARDED BY MANAGER MUST HAVE COLD HOLDING FOODS AT 41.0F OR BELOW.(COS)(PRIORITY 7-38-005)(CITATION ISSUED)APPX. 15LBS. $30.

Temperatures below 135°F allow bacteria to multiply, especially spore-formers that survive cooking.

Hot foods must be held at 135°F or above.

Maintain 135°F or above; Check temperatures regularly; Proper hot holding equipment; Cannot reheat in hot holding units.

INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: OBSERVED EVIDENCE OF APPX. 100 OR MORE MICE DROPPINGS ON FLOOR UNDERNEATH CORRAL BASE AT FRONT SERVICE COUNTER,INSIDE OF LOWER WALLBASE AT FRONT 3- DOOR PREP COOLER,ON DISHES AND PLASTIC LINER ON DISH STORAGE SHELF IN REAR DISH WASHING AREA. MUST REMOVE DROPPINGS,CLEAN AND SANITIZE AREAS. RECOMMENDED TO HAVE A PEST CONTROL OPERATOR TO SERVICE PREMISES ON OR AFTER 5/8/24.(PRIORITY FOUNDATION 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.

INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: OBSERVED A GAP ALONG BOTTOM OF BOTH FRONT DOORS AND REAR DOOR. MUST MAKE DOORS TIGHT FITTING TO PREVENT RODENT ENTRY.

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.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: OBSERVED BOXED FOOD PRODUCTS STORED ON FLOOR INSIDE OF WALK IN FREEZER MUST STORE ON ADEQUATE SHELVING UNITS TO PREVENT CROSS CONTAMINATION.

Contamination during preparation is a leading cause of foodborne illness.

Prevent contamination during all food handling.

Minimize bare hand contact; Prevent cross-contamination; Use clean equipment; Proper employee hygiene.

IN-USE UTENSILS: PROPERLY STORED - Comments: OBSERVED SCOOPS STORED INSIDE OF BULK FOOD STORAGE CONTAINERS MUST REMOVE AND STORE IN A CLEAN CONTAINER .

Improper storage contaminates utensils between uses.

In-use utensils must be properly stored between uses.

Store in food with handle out; On clean surface; In running water; In water at 135°F or above.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED PLASTIC GROCERY BAGS USED FOR FOOD STORAGE IN WALK IN COOLER MUST PROVIDE FOOD GRADE BAGS.

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 PLASTIC FOOD STORAGE BINS & BUCKETS TO LARGE TO BE SUBMERGED INTO 3- COMPARTMENT SINK MUST PROVIDE SMALLER CONTAINERS OR A LARGER SINK.

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 GREASE AND FOOD DEBRIS BUILD UP FROM FRYER CABINET AND WHEEL BASES,PREP COOLER.MUST REMOVE ICE BUILD UP FROM SHELVING UNITS IN WALK IN FREEZER.

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.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: MUST REPAIR OR REPLACE LEAKY STOPPER HANDLE AT FAR RIGHT BASIN OF 3- COMPARTMENT SINK

Backflow can contaminate entire water supply with sewage or chemicals.

Plumbing must be properly installed with backflow prevention.

Air gaps at fixtures; Backflow preventers on connections; No cross-connections; Annual testing of devices; Proper drainage.

TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED - Comments: MUST PROVIDE A SELF CLOSING DEVICE ON TOILET ROOM DOOR LEADING INTO REAR PREP AREA.

Inadequate facilities lead to poor hygiene and contamination.

Toilet rooms must be properly equipped and maintained.

Self-closing doors; Toilet paper; Covered waste receptacles; Handwashing supplies; Cleaned regularly; Proper ventilation.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: MUST REPAIR OR REPLACE LARGE GAP ALONG WALL BASE AND FLOOR IN FRONT PREP AREA NEXT TO PREP COOLER AND BEHIND REACH IN UNUSED FREEZER,STAINED CEILING TILE IN LOBBY.

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 REMOVE ICE BUILD UP FROM WALK IN FREEZER FLOOR.MUST CLEAN DEBRIS AND GREASE FROM FLOOR BEHIND FRYERS,INSIDE OIL TANKER,ALONG WALL BASES OF GREASE TRAP AT 3- COMPARTMENT SINK.

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 DEBRIS BUILD UP FROM FILTERS AND HOOD OF 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.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: MUST CLEAN DEBRIS BUILD UP FROM FILTERS AND HOOD OF 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.