Sharks Fish and Chicken Chicago Style

Observed hand-sink in storage/3C area without paper towels. Each handwashing sink or group of adjacent handwashing sinks shall be provided with approved drying methods.

PIC supplied sink with towels.

EHS observed that facility did not have current inspection report posted.

he most current inspection report shall be prominently displayed in public view at all times,

PIC to obtain, print most current inspection.

EHS observed:

-cardboard lining being used on side of griddle top -cardboard lining used in shelving by main kitchen RIC

Single-service and single-use articles may not be reused.

PIC to discard.

EHS observed:

-CO2 pump with buildup of grease, dust

Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

PIC to have areas cleaned.

EHS observed:

-unlabeled spraybottle with unknown substance stored on wall by CO2 lines -unlabeled spraybottle with unknown substance stored in 3C storage area.

Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material.

PIC labeled. PIC to ensure future bottles are labeled.

EHS observed that noncurrent inspection report was posted in public view.

The most current inspection report shall be prominently displayed in public view at all times,

PIC to replace with most current inspection.

EHS observed: -feta cheese containers stored as clean on dry storage by WIC -oyster container stored as clean on sauce rack by 3C

Single-service and single-use articles may not be reused.

PIC states containers are used by employees. EHS advised PIC to have employees remove items from store immediately if desired.

EHS observed:

-CO2 pump with buildup of grease, food debris -wall by 2C station with buildup of grease, food debris

Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

EHS directed PIC to have areas cleaned.

EHS observed yellow rice in warming pot by drive-thru window with temperature of 85F.

Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above.

EHS observed employee empty, discard yellow rice. PIC to maintain temperature of rice at drive-thru window at correct temperatures.

EHS observed between-use rice scoop stored atop rice cooker.

During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored:

1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container;

2.In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon;

3.On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified under DPH Rule 511-6-1-.05(7)(b) and (8)(a);

4.In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes;

5. In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not time/temperature control for safety food; or

6. In a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at a frequency specified under DPH Rule 511-6-1-.05(7)(b)3(vi).

EHS directed PIC to keep scoops appropriately stored.

EHS observed shelving by drive-thru station covered with layer of grease/grime from butter or otherwise stored therein.

Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

EHS directed PIC to have shelving cleaned.

Observed fried wings and legs in the warming cabinet with temperatures between 107-126F; cabinet temperature was set at 120F. (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above. EHS informed PIC of the need to reheat the chicken to 165F and to hold it in the warming cabinet where the temperature of the cabinet does not drop below 135F. PIC reheated chicken and adjusted the temperature of the unit. EHS obtained the ambient temperature after adjustment and the unit was at 140F.

Observed containers of chicken wings, chicken tenders, and various fish stored in refrigerator across from the fryers without a cover; burgers and philly meat stored in the chest freezer without a cover.Food will be stored in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination. EHS informed PIC of the need to cover all food to prevent contamination.

Observed no self closure on the outer entrance door; wind allows door to remain open which in turns pushes door to the dining room open. 1. Except as specified in paragraphs 2 through 5 of this subsection, outer openings of a food service establishment shall be protected against the entry of insects and rodents by:

(i) Filling or closing holes and other gaps along floors, walls, and ceilings;

(ii) Closed, tight-fitting windows; and

(iii) Solid, self-closing, tight-fitting doors. EHS informed PIC of the need to replace self-closure on the outer door.

Observed spoon and measuring cup handles stored in rice inside the walk in cooler. (k)Storage of In-Use Utensils. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored:

1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container;

2.In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon;

3.On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified under DPH Rule 511-6-1-.05(7)(b) and (8)(a);

4.In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes;

5. In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not time/temperature control for safety food; or

6. In a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at a frequency specified under DPH Rule 511-6-1-.05(7)(b)3(vi). EHS informed PIC of the need to store utensils where the handle does not contact the food product to prevent contamination.

Observed containers of shrimp, chicken wings, chicken tenders, and various fish stored in refrigerator beside the fryers without a cover; burgers and philly meat stored in the chest freezer without a cover.Food will be stored in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination. PIC will store all food covered.

Observed no self closure on the outer entrance door; wind allows door to remain open which in turns pushes door to the dining room open. 1. Except as specified in paragraphs 2 through 5 of this subsection, outer openings of a food service establishment shall be protected against the entry of insects and rodents by:

(i) Filling or closing holes and other gaps along floors, walls, and ceilings;

(ii) Closed, tight-fitting windows; and

(iii) Solid, self-closing, tight-fitting doors. EHS informed PIC of the need to replace self-closure on the outer door.

Observed single service aluminum pans and small to-go containers stored with the food contact surface exposed to contamination. (e) Equipment, Utensils, Linens, and Single-Service and Single-Use Articles.

1. Except as specified in paragraph 4 of this subsection, cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored:

(i) In a clean, dry location;

(ii) Where they are not exposed to splash, dust, or other contamination; and

(iii) At least 6 inches (15 centimeters) above the floor. 2. Clean equipment and utensils shall be stored as specified under paragraph 1 of this subsection and shall be stored:

(i) In a self-draining position that allows air drying; and

(ii) Covered or inverted. EHS inverted containers.

Observed cardboard boxes used for lining shelves of prep tables, floor of walk in cooler and floor in hallway from back kitchen to front kitchen area. EHS advised PIC that all single service items should be discarded after its initial use. (r) Single-Service and Single-Use Articles, Use Limitation.

1. Single-service and single-use articles may not be reused. PIC is to find alternate product to line shelves.

Observed ice accumulation on the floor in the walk in freezer. (6) Maintenance and Operation.

(a) Good Repair and Proper Adjustment.

1. Equipment shall be maintained in a state of repair and condition. PIC is to have the issue addressed/repaired and clean ice build up off the floor.

Observed facility's need to clean flooring,walls, and ceiling vents in various areas from debri, splatters and dust accumulation. 5) Maintenance and Operation.

(a) Good Repair. All physical facilities shall be maintained in good repair.

(b) Cleaning, Frequency and Restrictions.

1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

2. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing. EHS informed PIC of the need to clean.