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

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: FACILITY NOT MAINTAINING PROPER COOLING TEMPERATURE, FOUND PREP COOLER AIR TEMP AT 52.3F, COOLER IS USED TO STORE PERISHABLE ( BEEF, CHICKEN...) AT FRONT KITCHEN LINE. INSTRUCTED TO KEEP COOLER TEMPERATURE AT 40F OR LOWE, CRITICAL CITATION ISSUED 7-38-005(A). COOLER IS TAGGED NOT ALLOWED TO USE. MUST CONTACT THE OFFICE OF CDPH WHEN REPAIRED.

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: FOUND 4 LBS OF RAW BEEF PATTIES AND 4 LBS OF RAW CHICKEN AT 53.2F STORED IN SAID COOLER, INSTRUCTED TO KEEP SUCH FOODS HELD AT 40F OR LOWER. CRITICAL CITATION ISSUED 7-38-005(A) FOOD DISCARDED VALUED AT $40

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.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: CAST IRON WASTE WATER 6" PIPE RUNNING ABOVE DRY FOOD AND FOOD CONTAINERS STORAGE HALLWAY, INSTRUCTED TO INSTALL A BARRIER.

Unapproved processes may lack critical safety controls.

Variance required before conducting specialized food processes.

Submit application to CDPH; Include HACCP plan; Await approval before starting; Maintain all required records.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: DUSTY CEILING VENT AT MAIN KITCHEN, ROUGH WOOD A ROUND BREAD SLICING STATION, INSTRUCTED TO PROVIDE A SMOOTH SURFACE AND CLEAN VENTS.

Damaged surfaces cannot be properly cleaned and may harbor pests.

Walls and ceilings must be smooth, cleanable, and in good repair.

Smooth, washable surfaces in food areas; Light colored; No holes or cracks; Clean and maintained.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: MISSING A VACUUM BREAKER AT LARGE GARDEN HOSE ATTACHED TO WATER SUPPLY LINE UNDER DISH MACHINE, INSTRUCTED TO INSTALL.

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.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: MISSING A VACUUM BREAKER AT LARGE GARDEN HOSE ATTACHED TO WATER SUPPLY LINE UNDER DISH MACHINE, INSTRUCTED TO INSTALL.

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.