SHRIMPS FISH AND CHICKEN/TONY'S PHILLY STEAK Passes Health Inspection - Chicago Restaurant

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED NO HANDWASHING SIGNAGE AT THE FRONT AND REAR FOOD PREP/ DISHWASHING AREAS. INSTRUCTED TO PROVIDE AND MAINTAIN.

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.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: OBSERVED TWO FISH AND CHICKEN DRY, FRYING INGREDIENT CONTAINERS ON THE WIRE CART AT THE FRONT FOOD PREP AREA NOT LABELED. INSTRUCTED TO LABEL ALL INGREDIENT CONTAINERS NOT IN ITS ORIGINAL PACKAGING TO AVOID POSSIBLE CONTAMINATION AND MAINTAIN.

Missing allergen labeling can cause severe allergic reactions.

All food properly labeled with required information.

Common name; Ingredients; Allergen declarations; Date marking; Manufacturer info; Net quantity.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: OBSERVED TWO BULK, DRY INGREDIENT STORAGE CONTAINERS NOT COVERED AT THE REAR DISHWASHING/FOOD PREP AREA ON THE SIDE OF THE WALK-IN FREEZER. INSTRUCTED TO COVER ALL FOOD INGREDIENTS WHILE UNATTENDED TO PREVENT POSSIBLE CONTAMINATION.

Contamination during preparation is a leading cause of foodborne illness.

Prevent contamination during all food handling.

Minimize bare hand contact; Prevent cross-contamination; Use clean equipment; Proper employee hygiene.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: OBSERVED THE SHELF UNDER THE FOOD PREP TABLE WITH THE GRYO MEAT AT THE FRONT FOOD PREP AREA WITH SLIGHT FOOD DEBRIS INSTRUCTED TO CLEAN AND MAINTAIN.

Accumulated soil attracts pests and harbors bacteria.

All surfaces must be kept clean.

Clean equipment interiors and exteriors; Walls, ceilings, floors clean; Remove grease and debris; Clean as often as necessary.

TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED - Comments: OBSERVED A DAMAGED SELF CLOSING DEVICE ON THE TOILET ROOM DOOR IN THE REAR DISHWASHING/ FOOD PREP AREA. INSTRUCTED TO REPAIR OR REPLACE SAID SELF CLOSING DEVICE IN ORDER TO MAKE DOOR SELF CLOSING AND MAINTAIN.

Inadequate facilities lead to poor hygiene and contamination.

Toilet rooms must be properly equipped and maintained.

Self-closing doors; Toilet paper; Covered waste receptacles; Handwashing supplies; Cleaned regularly; Proper ventilation.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED 5 GARBAGE BAGS FILLED WITH TRASH AND A STACK OF BROKEN-DOWN CARDBOARD BOXES STACKED IN THE REAR DISHWASHING/FOOD PREP AREA. ALSO, OBSERVED SOILED BROKEN DOWN CARDBOARD BOXES ON THE FLOOR IN THE WALK-IN FREEZER AND IN THE SHELF OF THE FOOD PREP TABLE AND UNDER THE UNDER THE STEAM TABLE. INSTRUCTED TO REMOVE GARBAGE BAGS AND CARDBOARD BOXES FROM THE FACILITY AND MAINTAIN.

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: OBSERVED THE VENTILATION HOOD ABOVE THE DEEP-FRYING UNITS WITH DRIED GREASE DROPLETS ABOVE THE COOKING EQUIPMENT. INSTRUCTED TO CLEAN SAID VENTILATION HOOD AND MAINTAIN.

Poor ventilation causes condensation and grease buildup; inadequate lighting hides contamination.

Proper ventilation and lighting required throughout.

Ventilation prevents condensation; Adequate lighting for operations; Fixtures shielded; Hoods over cooking equipment.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: OBSERVED THE VENTILATION HOOD ABOVE THE DEEP-FRYING UNITS WITH DRIED GREASE DROPLETS ABOVE THE COOKING EQUIPMENT. INSTRUCTED TO CLEAN SAID VENTILATION HOOD AND MAINTAIN.

Poor ventilation causes condensation and grease buildup; inadequate lighting hides contamination.

Proper ventilation and lighting required throughout.

Ventilation prevents condensation; Adequate lighting for operations; Fixtures shielded; Hoods over cooking equipment.