SHAW'S CRAB HOUSE Fails Health Inspection - Chicago Restaurant

FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: OBSERVED HOT WATER DISH MACHINE IN MAIN KITCHEN PRODUCING A FINAL UTENSIL SURFACE TEMPERATURE OF 147 F. FOOD EMPLOYEE OBSERVED PLACING ITEMS IN SAID DISH MACHINE. DISH MACHINE LATER ROSE TO ADEQUATE TEMPERATURE. INSTRUCTED MANAGER TO ENSURE DISH MACHINE PRODUCES ADEQUATE UTENSIL SURFACE TEMPERATURE BEFORE PUTTING DISHES IN. PRIORITY VIOLATION 7-38-025 CITATION ISSUED.

Dirty equipment harbors and spreads pathogens, causing cross-contamination and illness.

All food contact surfaces must be properly cleaned and sanitized.

Wash, rinse, sanitize after each use; Clean between different raw foods; Every 4 hours for continuous use; When contaminated; Proper procedures and chemicals.

FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: OBSERVED INTERIOR OF TWO ICE MACHINES WITH AN ACCUMULATION OF A BLACKISH PINK SLIMEY BUILD UP. INSTRUCTED MANAGER TO ENSURE ALL FOOD CONTACT SURFACES ARE CLEANED TO SIGHT AND TOUCH. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED.

Dirty equipment harbors and spreads pathogens, causing cross-contamination and illness.

All food contact surfaces must be properly cleaned and sanitized.

Wash, rinse, sanitize after each use; Clean between different raw foods; Every 4 hours for continuous use; When contaminated; Proper procedures and chemicals.

PROPER HOT HOLDING TEMPERATURES - Comments: OBSERVED MASHED POTATOES HELD AT AN INADEQUATE TEMPERATURE OF 124 F. INSTRUCTED MANAGER TO ENSURE ALL HOT FOODS ARE HELD AT 135 F AND ABOVE. MANAGER REHEATED MASHED POTATOES TO 165 F. PRIORITY VIOLATION 7-38-005 CITATION

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.

PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED MILK HELD AT AN INADEQUATE TEMPERATURE OF 49 F. INSTRUCTED MANAGER TO ENSURE ALL COLD FOODS ARE STORED AT 41 F AND BELOW. MANAGER DISCARDED 3/4 GALLON OF MILK ($6) PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION CONSOLIDATED WITH VIOLATION #21

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.

PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED MILK HELD AT AN INADEQUATE TEMPERATURE OF 49 F. INSTRUCTED MANAGER TO ENSURE ALL COLD FOODS ARE STORED AT 41 F AND BELOW. MANAGER DISCARDED 3/4 GALLON OF MILK ($6) PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION CONSOLIDATED WITH VIOLATION #21

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.