SHAW'S CRAB HOUSE Gets Conditional Pass on Health Inspection - Chicago Restaurant

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: FACILITIES DO NOT MAINTAIN PROPER TEMPERATURE. OBSERVED THE 2 DOOR PREP COOLER AT THE OYSTER BAR WITH AN AIR TEMPERATURE OF 45.6F AND THE WALK-IN COOLER AT 44F. BOTH UNITS WERE USED TO STORE POTENTIALLY HAZARDOUS FOODS. MUST REPAIR AND MAINTAIN BOTH UNITS BELOW 40F. CRITICAL VIOLATION 7-38-005A.

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.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: OBSERVED POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES. OBSERVED THE FOLLOWING FOODS INSIDE OF THE 2 DOOR PREP COOLER: MUSTARD/MAYO SAUCE AT 44F, COCKTAIL SAUCE AT 44.9F, AND SHRIMP AT 44F. OBSERVED THE FOLLOWING FOODS INSIDE OF THE WALK-IN COOLER: EGGS AT 43.8F, MARSCAPONE CHEESE AT 44F, MILK AT 45.3F, CREAM CHEESE AT 43.7F, CHEESE AT 43.1F, AU GRATIN POTATOES AT 44.4F, CHEESE SAUCE AT 44F. MANAGEMENT VOLUNTARILY DISCARDED 240# OF FOOD WORTH $625. CRITICAL VIOLATION 7-38-005A.

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.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: OBSERVED GROUT WORN BETWEEN FLOOR TILES IN THE DISH ROOM, SUSHI AND OYSTER BAR COOK LINE. INSTRUCTED TO PROVIDE AND MAINTAIN GROUT BETWEEN FLOOR TILES.

Damaged floors harbor bacteria and create safety hazards.

Floors must be smooth, cleanable, and maintained.

Smooth, non-porous in food areas; Properly sloped to drains; Coving at wall junctures; Kept clean; Good repair.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: OBSERVED GROUT WORN BETWEEN FLOOR TILES IN THE DISH ROOM, SUSHI AND OYSTER BAR COOK LINE. INSTRUCTED TO PROVIDE AND MAINTAIN GROUT BETWEEN FLOOR TILES.

Damaged floors harbor bacteria and create safety hazards.

Floors must be smooth, cleanable, and maintained.

Smooth, non-porous in food areas; Properly sloped to drains; Coving at wall junctures; Kept clean; Good repair.