SHARKS FISH CHICKEN AND TONYS PHILLY STEAKS Fails Health Inspection - Chicago Restaurant

CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE - Comments: OBSERVED NO CERTIFIED FOOD MANAGER WITH THE ORIGINAL CITY OF CHICAGO FOOD SERVICE MANAGER CERTIFICATE ON SITE, WHILE THE TIME/TEMPERATURE CONTROL FOR SAFETY FOODS (CHICKEN) HAS BEEN PREPARED AND SERVED. INSTRUCTED CERTIFIED FOOD MANAGER MUST BE ON SITE WITH THE ORIGINAL CITY OF CHICAGO FOOD SERVICE MANAGER CERTIFICATE POSTED AT ALL TIMES WHILE FOODS ARE BEING PREPARED AND SERVED. PRIORITY FOUNDATION VIOLATION 7-38-012, CITATION ISSUED

Lack of certification indicates potential gaps in food safety knowledge, increasing risk of improper food handling and foodborne illness.

Valid City of Chicago Food Service Sanitation Certificate required and must be posted.

Certificate must be: Current and valid; Posted conspicuously in public view; Held by person in charge during all operating hours; Renewed before expiration date.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED NO HAND DRYING PROVISION AT THE HANDWASHING SINK IN THE DISHWASHING AREA AND ACROSS FROM THE DEEP FRYING STATION. MUST PROVIDE A HAND DRYING PROVISION AT ALL HANDWASHING SINKS AND MAINTAIN. PRIORITY FOUNDATION VIOLATION 7-38-030(C) CITATION ISSUED

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.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED NO SOAP AT HAND WASHING SINK IN THE FOOD PREP AREA ACROSS FROM THE DEEP-FRYING STATION. INSTRUCTED TO EQUIP ALL HANDWASHING SINKS WITH HANDWASHING SOAP AND MAINTAIN. PRIORITY FOUNDATION 7-38-030(C), CONSOLIDATED WITH ABOVE CITATION

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 COLD HOLDING TEMPERATURES OF TCS FOODS STORED IN THE THREE DOOR PREP COOLER ACROSS FROM THE DEEP-FRYING STATION. THE TCS FOODS FOUND OUT OF COMPLIANCE WERE: CATFISH FILLETS (50.7F), CATFISH NUGGETS (47.8F), CHICKEN LEG QUARTERS (48.0F), AND JACK SALMON (49.4F) MANAGER DISCARDED PRODUCT. MUST HAVE COLD HOLDING FOODS AT 41.0F OR BELOW. APPX. 40LBS AT $500.00 PRIORITY 7-38-005, CITATION ISSUED

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.

THERMOMETERS PROVIDED & ACCURATE - Comments: OBSERVED NO AMBIENT AIR THERMOMETER INSIDE OF THE THREE DOOR PREP COOLER ACROSS FROM THE DEEP-FRYING UNITS. INSTRUCTED TO PROVIDE AND MAINTAIN.

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.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: OBSERVER 7 BULK DRY INGREDIENT CONTAINERS NOT LABELED AT THE REAR DISHWASHING AREA. INSTRUCTED TO LABEL SAID INGREDIENTS AND MAINTAIN.

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.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: OBSERVED A BULK DRY INGREDIENT CONTAINER STORED IN THE EMPLOYEE TOILET ROOM. INSTRUCTED TO RELOCATE SAID DRY STORAGE CONTAINER AND REFRAIN FROM STORING ANY FOOD ITEMS IN THE TOILET ROOM AND MAINTAIN.

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.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: OBSERVED A METAL BOWL STORED INSIDE OF RICE IN THE HOT HOLDING UNIT AT THE FRONT FOOD PREP AREA. INSTRUCTED TO USE UTENSILS WITH HANDLES TO TRANSFER FOOD AND MAINTAIN.

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.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: OBSERVED SHREDDED LETTUCE UNCOVERED IN THE ONE COMPARTMENT SINK WHILE UNATTENDED. INSTRUCTED TO COVER ALL FOOD ITEMS WHILE UNATTENDED AND MAINTAIN.

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.

SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED - Comments: OBSERVED THE WHITE TO GO CONTAINERS ON TOP OF THE SHELVING UNIT IN THE FRONT FOOD PREP AREA NOT INVERTED. INSTRUCTED TO INVERT SAID CONTAINERS AND MAINTAIN.

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: OBSERVED THE HANDWASHING SINK ACROSS FROM THE DEEP-FRYING STATION WITH A LEAK AT THE PIPE. INSTRUCTED TO REPAIR AND MAINTAIN.

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.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: OBSERVED THE SURFACE UNDER THE STEAM TABLE AT THE FRONT FOOD PREP AREA WITH GREASE BUILD UP, SOILED TOWELS, AND FOOD DEBRIS BUILD UP. ALSO, OBSERVED SLIGHT BUILD UP IN THE MICROWAVES STORED AT THE FRONT FOOD PREP AREA. INSTRUCTED TO CLEAN AND MAINTAIN SAID EQUIPMENT.

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.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: OBSERVED THE SURFACE UNDER THE STEAM TABLE AT THE FRONT FOOD PREP AREA WITH GREASE BUILD UP, SOILED TOWELS, AND FOOD DEBRIS BUILD UP. ALSO, OBSERVED SLIGHT BUILD UP IN THE MICROWAVES STORED AT THE FRONT FOOD PREP AREA. INSTRUCTED TO CLEAN AND MAINTAIN SAID EQUIPMENT.

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.