SHAW'S CRAB HOUSE Passes Health Inspection - Chicago Restaurant

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED HANDWASHING SINK AT OYSTER BAR (ALCOHOL SERVICE BAR) AREA MISSING HANDWASHING SIGNAGE NOTIFYING EMPLOYEES TO WASH THEIR HANDS. INSTRUCTED TO PROVIDE ADEQUATE HANDWASHING SIGNAGE TO ALL HANDWASHING SINKS AND MAINTAIN AT ALL TIMES.

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 COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: OBSERVED COOKED SHRIMP TIGHTLY-COVERED IN FOOD-GRADE PLASTIC WRAP IN REAR SHELLFISH WALK-IN COOLER WHILE COOLING. INSTRUCTED TO STORE TCS FOOD ITEMS UNCOVERED OR LOOSELY-COVERED (IF PROTECTED FROM OVERHEAD CONTAMINATION) WHILE COOLING AND MAINTAIN.

Dirty equipment harbors bacteria and attracts pests.

All equipment and utensils must be clean and properly maintained.

Equipment clean to sight and touch; Free of food debris and grease; Maintained in good repair; Stored properly when clean.

THERMOMETERS PROVIDED & ACCURATE - Comments: OBSERVED COOLER IN THE OYSTER BAR AREA MISSING INTERNAL AMBIENT AIR THERMOMETER WHILE STORING TCS FOOD ITEMS. INSTRUCTED TO PROVIDE AT LEAST ONE INTERNAL AMBIENT AIR THERMOMETER IN A CONSPICUOUS AND EASILY-VIEWABLE LOCATION IN ALL COLD-HOLDING UNITS USED TO STORE TCS FOOD ITEMS AND MAINTAIN AT ALL TIMES.

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.

INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: OBSERVED INSECT CONTROL DEVICE INSTALLED DIRECTLY ABOVE CLEAN EQUIPMENT IN THE SUSHI PREP AREA. INSTRUCTED TO RELOCATE INSECT CONTROL DEVICE SO THAT IT IS NOT ABOVE OPEN FOOD, EQUIPMENT, OR SINGLE-SERVICE ARTICLES AND MAINTAIN.

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.

IN-USE UTENSILS: PROPERLY STORED - Comments: OBSERVED IN-USE SPATULAS AND LADLES STORED IN CONTAINER OF WATER AT 120.0F AT THE MAIN COOK LINE HOT HOLDING STATION. INSTRUCTED TO STORE IN-USE UTENSILS IN WATER MAINTAINED AT A TEMPERATURE OF AT LEAST 135.0F AND ABOVE BETWEEN USES.

Improper storage contaminates utensils between uses.

In-use utensils must be properly stored between uses.

Store in food with handle out; On clean surface; In running water; In water at 135°F or above.

UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED - Comments: OBSERVED ICE BIN (NOT IN-USE) STORED UNCOVERED AT THE SALAD PREP STATION NEXT TO OPEN HANDWASHING SINK, WHERE FOOD-CONTACT SURFACES OF EQUIPMENT ARE EXPOSED TO POTENTIAL SPLASH OR SPILLAGE. INSTRUCTED TO RELOCATE ICE BIN AND STORE ALL EQUIPMENT WHERE IT IS PROTECTED FROM SPLASH OR SPILLAGE AND MAINTAIN.

Clutter harbors pests and prevents proper cleaning.

Facility must be free of unnecessary items and litter.

Remove unnecessary equipment; No litter; Organized storage; No living quarters; Personal items in designated areas.

UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED - Comments: OBSERVED ICE BIN (NOT IN-USE) STORED UNCOVERED AT THE SALAD PREP STATION NEXT TO OPEN HANDWASHING SINK, WHERE FOOD-CONTACT SURFACES OF EQUIPMENT ARE EXPOSED TO POTENTIAL SPLASH OR SPILLAGE. INSTRUCTED TO RELOCATE ICE BIN AND STORE ALL EQUIPMENT WHERE IT IS PROTECTED FROM SPLASH OR SPILLAGE AND MAINTAIN.

Clutter harbors pests and prevents proper cleaning.

Facility must be free of unnecessary items and litter.

Remove unnecessary equipment; No litter; Organized storage; No living quarters; Personal items in designated areas.