SURF'S UP SOUTH SHORE Fails Health Inspection - Chicago Restaurant

PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES - Comments: 2-101.11 OBSERVED THE PERSON IN CHARGE WITHOUT THE CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER'S CERTIFICATE. INSTRUCTED ALL PERSONS IN CHARGE MUST OBTAIN A CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER'S CERTIFICATE AND BE ON SITE AT ALL TIMES. PRIORITY FOUNDATION 7-38-012.

Without knowledgeable supervision, critical food safety practices may be overlooked, significantly increasing risk of foodborne illness outbreaks affecting multiple customers.

The person in charge must be present during all hours of operation, hold valid certification, and demonstrate food safety knowledge.

Person in charge must: Be present during all operating hours; Hold valid City of Chicago Food Service Sanitation Certificate; Demonstrate knowledge of foodborne disease prevention, HACCP principles, and Code requirements; Ensure employee compliance with food safety practices.

CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE - Comments: 2-101.11 OBSERVED NO ORIGINAL/VALID CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER'S CERTIFICATE POSTED. INSTRUCTED TO ALWAYS HAVE AN ORIGINAL/VALID CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER'S CERTIFICATE POSTED AT ALL TIMES. PRIORITY FOUNDATION. CITATION ISSUED 7-38-012.

Lack of certification indicates potential gaps in food safety knowledge, increasing risk of improper food handling and foodborne illness.

Valid City of Chicago Food Service Sanitation Certificate required and must be posted.

Certificate must be: Current and valid; Posted conspicuously in public view; Held by person in charge during all operating hours; Renewed before expiration date.

WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS - Comments: 4-302.14 OBSERVED NO ADEQUATE CHEMICAL TEST STRIPS ON SITE TO PROPERLY TEST THE SANITIZER AT THE 3 COMPARTMENT SINK. AT THE TIME OF THE INSPECTION FACILITY HAD PH TEST STRIPS ON SITE. INSTRUCTED FACILITY TO CONTACT THE SANITIZER SERVICE PROVIDER "SIGNET" IN ORDER TO OBTAIN THE CORRECT TEST STRIPS FOR THE SANITIZER THAT IS ATTACHED TO THE WALL AT THE 3 COMPARTMENT SINK. PRIORITY FOUNDATION. CITATION ISSUED 7-38-005.

Cannot verify sanitization without test strips, risking contaminated equipment.

Warewashing facilities must be properly equipped and supplied.

3-compartment sink or dishwasher; Test strips for sanitizer; Thermometers for water temperature; Adequate drainboards; Proper detergents.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: 4-601.11(C) OBSERVED ACCUMULATED FOOD DEBRIS ON THE BUCKETS LOCATED IN THE FOOD PREP AREA. INSTRUCTED TO REMOVE FOOD DEBRIS. OBSERVED MINOR RUST ON THE GREASE TRAP. INSTRUCTED TO REMOVE RUST.

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.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: 6-501.12 OBSERVED MINOR DIRT DEBRIS ON THE FLOORS IN THE FOOD PREP AREA. INSTRUCTED TO CLEAN UNDER THE 3 COMPARTMENT SINK AND AROUND THE GREASE TRAP AS WELL AS BEHIND ALL REFRIGERATION AND COOKING EQUIPMENT.

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 OBSERVED NO FOOD HANDLER'S CERTIFICATE PRESENTED FOR INSPECTOR'S REVIEW. INSTRUCTED TO MEET REQUIREMENT FOR FOOD HANDLERS.

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 OBSERVED NO FOOD HANDLER'S CERTIFICATE PRESENTED FOR INSPECTOR'S REVIEW. INSTRUCTED TO MEET REQUIREMENT FOR FOOD HANDLERS.

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.