WHALE FISH AND CHICKEN INC Fails Health Inspection - Chicago Restaurant

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED - Comments: OBSERVED FRONT PREP AREA HAND SINK NOT MAINTAINED.OBSERVED COLD WATER FAUCET HANDLE MISSING NOT ABLE TO TURN ON COLD WATER TO WASH HANDS.INSTRUCTED TO USE ADDITIONAL HAND SINK IN REAR PREP AREA .MUST REPAIR AND MAINTAIN.(CRITICAL 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.

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION - Comments: OBSERVED FOOD NOT PROTECTED DURING PREPARATION.OBSERVED CEILING OPEN ABOVE VENTILATION UNIT WHERE COOKING EQUIPMENT IS AND EXPOSED INSULATION AND DRY WALL BROKEN AND RIDGED WHILE FOOD IS BEING PREPARED ,HANDLED AND SERVED SUCH AS CHICKEN,FISH,ITALIAN BEEF,ETC.)MUST REPAIR AND MAINTAIN.(SERIOUS 7-38-005A)

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.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: MUST CLEAN GREASE AND FOOD DEBRI FROM ALL COOLERS,COUNTER TOPS,SINKS,SHELVING UNITS IN WALK IN COOLER AND ALL OTHER COOLERS,SERVICE COUNTER,ROLLING CARTS.

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: MUST CLEAN GREASE AND FOD DEBRI FROM ALONG WALL BASES THROUGHOUT.

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.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: MUST PROVIDE LIGHT SHIELDS WITH END CAPS IN PREP AREAS.

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.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: MUST PROVIDE LIGHT SHIELDS WITH END CAPS IN PREP AREAS.

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.