WICKER PARK SEAFOOD AND SUSHI BAR Gets Conditional Pass on Health Inspection - Chicago Restaurant

REQUIRED RECORDS AVAILABLE: SHELLSTOCK TAGS, PARASITE DESTRUCTION - Comments: FOUND NO AVAILABLE SHELLSTOCK TAG AVAILABLE FOR FRESH OYSTERS ON DISPLAY. INSTRUCTED MANAGER, A SHELLSTOCK CERTIFICATION TAG SHALL BE MAINTAINED WITH THE ORIGINAL CONTAINER UNTIL EMPTIED AND THEN RETAINED FOR A PERIOD OF 90 DAYS FROM THE DATE OF RECEIPT. TAGS MUST BE WITH THE PRODUCT AT ALL TIMES. MANAGER DISCARDED THE SAID FRESH OYSTERS. TOTAL VALUE $100.00, TOTAL WEIGHT 15 LBS PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED

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.

APPROVED THAWING METHODS USED - Comments: INSTRUCTED TO PROPERLY THAW FROZEN FOOD PRODUCTS UNDER COLD RUNNING WATER, INSIDE COOLER OR USING MICROWAVE OVEN.

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.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: INSTRUCTED TO DETAIL CLEAN AND MAINTAIN INTERIOR SURFACES OF PREP COOLER BEHIND SUSHI PREP AREA AND INTERIOR SURFACES OF REACH IN COOLER WITH DRIED FOOD ACCUMULATION IN REAR PREP/KITCHEN.

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.

WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS - Comments: INSTRUCTED TO REPAIR DRAIN OPENER HANDLE UNDERNEATH 3 COMPARTMENT SINK (FAR RIGHT) IN REAR KITCHEN OR PROVIDE WORKING DRAIN STOPPER.

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.

WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS - Comments: INSTRUCTED TO REPAIR DRAIN OPENER HANDLE UNDERNEATH 3 COMPARTMENT SINK (FAR RIGHT) IN REAR KITCHEN OR PROVIDE WORKING DRAIN STOPPER.

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.