SILVER'S SEAFOOD RESTAURANT Gets Conditional Pass on Health Inspection - Chicago Restaurant

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: 5-204.11 NO HANDSINK PROVIDED AT NORTH SITE OF PREP AREA WHERE RAW AND COOKED FOOD IS HANDLED. INSTRUCTED TO INSTALL SAID SINK WITH HOT/COLD RUNNING WATER. PRIORITY FOUNDATION VIOLATION: 7-38-030(C)

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.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: 3-305.11 WASTE PIPE IN FOOD STORAGE ABOVE SHELVES MUST BE ENCASED. SURFACE MUST BE SMOOTH CLEANABLE AND NON-ABSORBENT SURFAC

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.

WIPING CLOTHS: PROPERLY USED & STORED - Comments: 3-304.14 MUST STORE WIPING CLOTHS IN PREP AREAS IN SANITIZER BUCKET BETWEEN USES TO PREVENT CROSS CONTAMINATION. INSTRUCTED TO MAINTAIN.

Contaminated cloths spread bacteria across multiple surfaces.

Wiping cloths must be properly sanitized and stored.

Store in sanitizer between uses (200ppm quat or 50-100ppm chlorine); Separate cloths for food and non-food surfaces; Test sanitizer concentration.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: 4-501.12 SOME CUTTING BOARDS IN THE KITCHEN WITH DARK STAINS AND DEEP CUTS,MUST REFINISH OR REPLACE SAID CUTTING BOARDS

Poor design creates areas that harbor bacteria.

All surfaces must be designed to be easily cleanable.

Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: 4-101.19 OBSERVED STANDING WATER AND FOOD DEBRIS AT FRONT CATCH PANEL OF WOK UNITS, WATER NOT DRAINING, CLOGGED. INSTRUCTED TO REPAIR CAUSE RUSTY SHELVES INSIDE WALK-IN COOLER, REACH-IN COOLERS, AND RUSTY SHELVES IS USED AT THREE COMPARTMENT SINK FOR FOOD PREPARATION. INSTRUCTED TO REPLACE RUSTY SHELVES AND NOT TO USE FOR FOOD PREPARATION, MUST USE CUTTING BOARDS

Poor design creates areas that harbor bacteria.

All surfaces must be designed to be easily cleanable.

Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: 4-602.13 GRIME AT INTERIOR AND EXTERIOR OF COOKING EQUIPMENT, PREP TABLES, SHELVES INSIDE THE WALK-IN COOLER.DETAIL 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.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: 5-204.12 NO BACKFLOW PREVENTION DEVICE PROVIDED AT ICE MACHINE WATER LINE. MUST INSTALL SO BACKFLOW PREVENTION DEVICE MAY BE LOCATED TO BE SERVICED AND MAINTAIN.

Backflow can contaminate entire water supply with sewage or chemicals.

Plumbing must be properly installed with backflow prevention.

Air gaps at fixtures; Backflow preventers on connections; No cross-connections; Annual testing of devices; Proper drainage.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: 6-201.11 RAW WOOD FLOOR INSIDE THE WALK-IN COOLER IS BROKEN, GRIMED, UNEVEN, ROUGH AND UNSMOOTH SURFACE. INSTRUCTED TO REPLACE. SURFACE MUST BE SMOOTH AND EASILY CLEANABLE ALSO ALL RE-PATCHED FLOORS THROUGHOUT THE KITCHEN AND STORAGE WITH CEMENT NOT EASILY CLEANABLE. ROUGH AND UN-EVEN SURFACE. REPAIR CAUSE WITH A SMOOTH AND EASILY CLEANABLE. WALLS IN PREP AREA WITH GRIMES AND FOOD ON IT. CLEAN 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.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING - Comments: 2-102.13 NO FOOD HANDLER TRAINING CERTIFICATE PROVIDE ON SITE. MUST PROVIDE

Smoking contaminates hands and food with nicotine and tar residues.

Smoking prohibited in food establishments.

No smoking in any part of establishment; Designated areas away from food; Proper signage posted.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING - Comments: 2-102.13 NO FOOD HANDLER TRAINING CERTIFICATE PROVIDE ON SITE. MUST PROVIDE

Smoking contaminates hands and food with nicotine and tar residues.

Smoking prohibited in food establishments.

No smoking in any part of establishment; Designated areas away from food; Proper signage posted.