SILVER'S SEAFOOD RESTAURANT Fails Health Inspection - Chicago Restaurant

PREVIOUS SERIOUS VIOLATION CORRECTED, 7-42-090 - Comments: PREVIOUS SERIOUS VIOLATIONS FROM 4/16/18 NOT CORRECTED, #29 PREVIOUS MINOR VIOLATIONS NOT CORRECTED: 34) FLOORS MUST BE SMOOTH AND CLEANABLE INCLUDING UNDER THE WOK LINE. ---#35) WALLS IN THE EMPLOYEE WASHROOM WITH HOLES, OPEN CRACKS AND CREVICES. MISSING BASEBOARDS MUST REPAIR/REPLACE WALLS TO BE SMOOTH AND CLEANABLE. WATER DAMAGED CEILING TILES IN THE REAR KITCHEN EXIT TO HALLWAY AND MISSING TILES IN SAME AREA. MUST REPLACE. ---#30)-ALL BULK FOOD CONTAINERS MUST BE LABELED. CRITICAL VIOLATION 7-42-090.

Uncorrected violations continue posing health risks and often worsen over time.

Previous critical violations must be corrected.

All previous violations corrected within required timeframes; Critical violations corrected immediately; Documentation of corrections maintained.

This violation was corrected during the inspection.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: NOTED SOME FOOD ITEMS STORED ON THE FLOOR INSIDE WALK IN COOLER AND WALK IN FREEZER. INSTRUCTED TO REMOVE FROM THE FLOOR AND STORE ON SHELVES.

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: EXTERIOR AND INTERIOR OF ALL COOKING EQUIPMENT, COOKING EQUIPMENT CONNECTION LINES, PREP TABLES, FOOD CONTACT SURFACES DIRTY. MUST CLEAN ALL.

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.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: EXTERIOR AND INTERIOR OF ALL COOKING EQUIPMENT, COOKING EQUIPMENT CONNECTION LINES, PREP TABLES, FOOD CONTACT SURFACES DIRTY. MUST CLEAN ALL.

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.