SHARKS FISH TONY STEAK Gets Conditional Pass on Health Inspection - Chicago Restaurant

SOURCE OF CROSS CONTAMINATION CONTROLLED I.E. CUTTING BOARDS, FOOD HANDLERS, UTENSILS, ETC - Comments: EVIDENCE OF CROSS CONTAMINATION THRU THE FOOD HANDLER.OBSERVED FOOD HANDLER PREP/CUT RAW PORK HOT LINK SAUSAGE ON PREP CUTTING BOARD THEN USED SAME CUTTING BOARD TO PREP CUT CHOP LETTUCE ON SAME BOARD FOR SALAD.ALSO SAME FOOD HANDLER WEARING GLOVES HANDLING RAW CHICKEN THAT HE CARRIED FROM THE BACK,DRIPPING RAW CHICKEN JUICE FROM RAW CHICKEN TO PUT ON GRILL DRIPPED CHICKEN JUICE ON COOKED CHICKEN WINGS FOR CUSTOMERS INSIDE DEEP FRYER BASKET TO PUT ON GRILL. AFTER HANDLING RAW CHICKEN,FOOD HANDLER CHANGE GLOVES WITH OUT WASHING HANDS THEN PROCEEDED TO GRAB LETTUCE FROM PREP COOLER WITH CONTAMINATED GLOVES TO MAKE SALAD FOR CUSTOMER ORDER PUTTING SOME LETTUCE ON CONTAMINATED BOARD TO CHOP SMALLER PIECES FOR SALAD.CRITICAL VIOLATION ISSUED 7-38-005A.INSTRUCTED TO WASH,RINSE AND SANITIZE CUTTING BOARD BEFORE USING,AND MANAGER DISCARD CHICKEN,LETTUCE/SALAD-APPROX $75.00/40LBS CDI.

These activities introduce saliva and contaminants into food areas, potentially spreading bacteria and viruses to customers.

Food employees must not eat, drink, or use tobacco in food preparation areas.

Eating, drinking, tobacco use only in designated areas; Closed beverage containers with straw allowed in some areas; Proper tasting using clean utensil each time; No personal items in food prep areas.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: OBSERVED NO CERTIFIED FOOD MANAGER ON PREMISES WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED,(COOKING CHICKEN,SANDWICHES,ETC)SERIOUS VIOLATION ISSUED 7-38-012

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.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: OBSERVED NO CERTIFIED FOOD MANAGER ON PREMISES WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED,(COOKING CHICKEN,SANDWICHES,ETC)SERIOUS VIOLATION ISSUED 7-38-012

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.