THE FISH KEG INC Passes Health Inspection - Chicago Grocery store

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: OBSERVED THE USE OF CARDBOARD AND ALUMINUM FOIL ON EQUIPMENT THROUGHOUT PREMISES. THE USE OF CARDBOARD AND ALUMINUM FOIL ARE PROHIBITED ON EQUIPMENT. ALSO, BROKEN DOOR GASKETS ON THE WALK IN COOLER AND FREEZER IN THE GARAGE. DEFROST DEEP FREEZER, EXCESSIVE ICE ACCUMULATION. INSTRUCTED TO REMOVE, CLEAN AND MAINTAIN.

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: OBSERVED INTERIOR OF MICROWAVE OVEN NOT CLEAN, INTERIOR OF 3-DOOR PREP COOLER, AND CONTACT SURFACES AROUND THE FRYER. INSTRUCTED TO CLEAN, SANITIZE AND MAINTAIN.

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: OBSERVED FLOORS NOT CLEAN UNDER HEAVY EQUIPMENT, IN BASEMENT AND IN REAR STORAGE. ALSO, BROKEN FLOOR TILES IN FRONT OF THE DEEP FREEZER ON THE EAST WALL. INSTRUCTED TO CLEAN AND MAINTAIN.

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: OBSERVED HOOD AND FILTERS NOT CLEAN, ALSO VENT COVERS IN THE WALK IN COOLER IN THE REAR PREP AREA. INSTRUCTED TO CLEAN AND MAINTAIN.

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.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: OBSERVED LIGHT SHIELDS THROUGHOUT THE PREMISES WITH UNKNOWN DEBRIS INSIDE, INSTRUCTED TO CLEAN, SANITIZE AND, MAINTAIN.

Inadequate lighting prevents detection of contamination and pests.

Adequate protected lighting required in all areas.

50 foot-candles at prep surfaces; 20 foot-candles at 30 inches in storage; Shielded bulbs over exposed food; Clean fixtures.

LINEN: CLEAN AND SOILED PROPERLY STORED - Comments: OBSERVED LINENS BEING STORED IMPROPERLY, INSTRUCTED TO KEEP IN SANITIZER WATER WHILE NOT IN USE, AND MAINTAIN.

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.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: OBSERVED CLUTTER IN SMALL CLOSET ADJACENT TO DEEP FREEZER ON EAST WALL, AND IN THE BASEMENT. INSTRUCTED TO REMOVE ITEMS 6" OFF FLOORS TO PREVENT RODENT HARBORAGE AND 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.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: OBSERVED CLUTTER IN SMALL CLOSET ADJACENT TO DEEP FREEZER ON EAST WALL, AND IN THE BASEMENT. INSTRUCTED TO REMOVE ITEMS 6" OFF FLOORS TO PREVENT RODENT HARBORAGE AND 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.