SILVER'S SEAFOOD RESTAURANT Fails Health Inspection - Chicago Restaurant

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED - Comments: FRONT BAR EXPOSED HAND WASHING SINK NOT MAINTAINED. FOUND WITHOUT HOT OR COLD RUNNING WATER AND SINK NOT ATTACHED TO DRAINING PIPE UNDER THE WASHBOWL. INSTRUCTED TO REPAIR TO PROVIDE HOT AND COLD RUNNING WATER THAT PROPERLY DRAINS. CRITICAL VIOLATION 7-38-030.

Inadequate facilities lead to poor hygiene practices and potential fecal contamination.

Sufficient, properly maintained toilet facilities required.

Adequate number for staff; Convenient location; Self-closing doors; Toilet paper; Covered waste receptacles; Maintained clean; Proper ventilation.

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA - Comments: EMPLOYEE WASHROOM HAND WASHING FACILITIES NOT MAINTAINED. NO PAPER TOWELS IN THE EMPLOYEE WASHROOM. MANAGER PROVIDED. MUST PROVIDE AT ALL TIMES. CRITICAL VIOLATION 7-38-030.

Missing supplies prevent proper handwashing, forcing inadequate cleaning that spreads pathogens.

All handwashing sinks must have soap and hand drying provisions.

Soap in dispensers at each sink; Paper towels in dispensers or air dryers; Supplies maintained during all hours; Waste receptacles if paper towels used.

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION - Comments: OBSERVED FOODS NOT PROTECTED DURING STORAGE IN COOKS COOLER AND THROUGHOUT THE WALK-IN COOLER. OBSERVED RAW FISH, RAW CLAMS, CHICKEN AND SHRIMP STORED DIRECTLY OVER AND ON TOP OF PREPARED CHOPPED, FRESH, AND BULK OPEN CONTAINERS OF ASSORTED VEGETABLES SUCH AS GREEN BEANS, ONIONS, MUSHROOM AND CABBAGE. INSTRUCTED TO REARRANGE THE ENTIRE WALK-IN COOLER TO PROTECT ALL FOODS. SERIOUS VIOLATION 7-38-005(A).

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.

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: PREVIOUS MINOR VIOLATIONS FROM #1970819 ON 11-3-16 NOT CORRECTED. #33- OBSERVED HEAVY GREASE BUILDUP ON THE FRONT, SIDES, AND UNDER THE COOKING EQUIPMENT, ON THE SIDE OF THE COOLERS IN THE LOWER COMPARTMENT OF THE DEEP FRYERS. INSTRUCTED TO SCRAPE, DETAIL CLEAN, AND MAINTAIN.#43- WASH CLOTH FOR WIPING THE TOP OF THE PREP TABLE AND CHOPPING BOARD MUST BE STORED ON A BUCKET WITH SANITIZING SOLUTION. SERIOUS VIOLATION 7-42-090.

Specialized processes without proper controls can create deadly toxins like botulism.

Special processes require approved HACCP plans or variances.

Written HACCP plan for: Vacuum packaging; Sous vide; Smoking for preservation; Curing; Using additives. Plan must be approved by CDPH.

This violation was corrected during the inspection.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: ALL BULK FOOD CONTAINERS MUST BE LABELED.

Improper methods result in slow cooling that allows bacterial growth.

Approved cooling methods must be used.

Use shallow pans, ice baths, rapid chill units, ice wands; Cut large items into smaller portions; Stir frequently; Leave uncovered during cooling.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: MUST NOT USE NON-FOOD GRADE PLASTIC GROCERY BAGS AS FOOD CONTAINERS THROUGHOUT THE WALK-IN COOLER OR WALK-IN FREEZER. MUST USE DISPOSABLE FOOD GRADE BAGS OR WASHABLE CONTAINERS.

Consumers need warning about increased risk from raw/undercooked foods.

Required consumer advisories for raw/undercooked foods.

Disclosure and reminder for raw/undercooked animal foods; Written notice on menu; Must identify specific items.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: SHELVING THROUGHOUT THE ENTIRE KITCHEN AND DISH AREA, ALL PREP TABLES ALL STORAGE SHELVING, ALL FOOD CART SHELVING THROUGHOUT, UNDER SLICER FOUND DIRTY WITH GREASE AND FOOD DEBRIS. MUST CLEAN ALL AND MAINTAIN. DIRTY,RUSTY SHELVING THROUGHOUT THE WALK-IN COOLER. MUST CLEAN AND MAINTAIN. MUST NOT USE CARDBOARD AS LINER FOR SHELVING ON DIRTY DISHWARE CARTS, OR THROUGHOUT SHELVING IN THE WALK-IN COOLER OR FREEZER. MUST NOT USE RUSTY METAL RACKS AS FOOD PREP SURFACES.

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.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: THE FOLLOWING EQUIPMENT FOUND DIRTY. MUST CLEAN AND MAINTAIN ALL: INTERIOR OF BOTH MICROWAVE OVENS WITH FOOD DEBRIS AND RUST. INTERIOR AND EXTERIOR OF ALL COOLERS. BAR THREE COMPARTMENT SINK. POOLING LIQUID INSIDE THE BAR COOLER CONTAINING FRUIT. FOOD ENCRUSTED TABLE TOP CAN OPENER. DIRTY FOOD ENCRUSTED TABLE SLICER.

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.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: FLOORS IN THE FOLLOWING AREAS WITH EXCESSIVE DIRT, GREASE AND DEBRIS: THROUGHOUT COOKS LINE BEHIND ALL COOKING EQUIPMENT AND UNDER WOK LINE.THROUGHOUT THE FRONT BAR AREA. MUST NOT USE CARDBOARD AS MATTING IN THE WALK-IN FREEZER.MUST NOT USE A TOWEL AS A FLOOR DRAIN COVER AT THE ENTRANCE TO THE KITCHEN. MUST REMOVE CARPETING UNDER BOTH LIVE FISH/LOBSTER TANKS. FLOORS MUST BE SMOOTH AND CLEANABLE.

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.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: EXCESSIVE DUST IN THE CEILING VENTS OF BOTH WASHROOMS. MUST CLEAN. BLACKENED MOLD THROUGHOUT THE CEILING OF THE DRY FOOD STORAGE ROOM. MUST REMOVE/CLEAN/PAINT.DIRTY FOOD SPLATTERED WALLS AND CEILING THROUGHOUT THE WALK-IN COOLER MUST CLEAN. WALL THROUGHOUT THE EMPLOYEE WASHROOM AND ENTRANCE TO WASHROOM IN POOR REPAIR WITH HOLES, OPEN CRACKS AND CREVICES. MISSING BASEBOARDS, PEELING PAINT AND PLASTER. MUST REPAIR/REPLACE WALLS TO BE SMOOTH AND CLEANABLE. WATER DAMAGED CEILING TILES IN THE DINING ROOM, REAR KITCHEN EXIT TO HALLWAY AND MISSING TILES IN SAME AREA. MUST REPLACE.

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: BROKEN MENS WALL MOUNTED URINAL IN THE MENS WASHROOM. MUST REPAIR.

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: BROKEN MENS WALL MOUNTED URINAL IN THE MENS WASHROOM. MUST REPAIR.

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.