SHARKS FISH & CHICKEN Passes Health Inspection - Chicago Restaurant

THERMOMETERS PROVIDED & ACCURATE - Comments: UNABLE TO LOCATE THERMOMETERS IN COOLING UNITS IN PREP AREA. INSTRUCTED TO PROVIDE

Inadequate lighting prevents detection of contamination and pests.

Adequate protected lighting required in all areas.

50 foot-candles at prep surfaces; 20 foot-candles at 30 inches in storage; Shielded bulbs over exposed food; Clean fixtures.

PERSONAL CLEANLINESS - Comments: OBSERVED EMPLOYEES HANDLING FOOD WITHOUT HAIR/BEARD RESTRAINTS. INSTRUCTED TO PROVIDE.

Poor personal hygiene transfers contaminants to food.

Food handlers must maintain personal cleanliness.

Clean outer clothing; Hair restraints; Short, clean fingernails; No jewelry except plain ring; Clean hands and arms.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: OBSERVED PIPING ATTACHED TO HANDSINK IN FRONT PREP COOKLINE LEAKING AND POOLING ON TO FLOOR WHEN IN USE. INSTRUCTED TO REPAIR AND MAINTAIN IN GOOD CONDITION.

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.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVD GREASE BUILDUP ON FLOOR UNDER FRYERS IN FRONT PREP. INSTRUCTED TO CLEAN AND MAINTAIN FREE OF ACCUMULTED BUILDUP.

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: OBSERVED BURNED OUT BULBS IN REAR PREP/STORAGE AREA. INSTRUCTED TO INCREASE LIGHING AND MAINTAIN.

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: INSTRUCTED TO PROVIDE FOOD HANDLER CERTIFICATES FOR ALL NEW FOOD EMPLOYEES AND MAINTAIN ON SITE FOR REVIEW.

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: INSTRUCTED TO PROVIDE FOOD HANDLER CERTIFICATES FOR ALL NEW FOOD EMPLOYEES AND MAINTAIN ON SITE FOR REVIEW.

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.