Cy'S Crabhouse & Seafood Grill

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME

Equipment and utensils should get proper exposure to the sanitizing solution during the rinse cycle. Bactericidal treatment shall consist of exposure of all dish and utensil surfaces to a rinse of clean water at a temperature of not less than 180F.D...

NO EVIDENCE OF RODENT OR INSECT INFESTATION, NO BIRDS, TURTLES OR OTHER ANIMALS

All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin/insect infestations.NEED TO SEAL ALL OPENING,INCLUDED WALLS, CEILING, AND DOORS.CRITICAL VIOLATION:7-38-020 HOOOO5739...

DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED

All dishwashing machines must be of a type that complies with all requirements of the plumbing section of the Municipal Code of Chicago and Rules and Regulation of the Board of Health. THREE COMPARTMENT SINKS NOT MAINTAINED ,WASTE WATER BACKING-UP IN...

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.NEED TO REMOVE ALL PITTED AND DEEP CUTS ON CUTTING BOARDS.REMOVE UNUSED CHEST FREZEER,( WHICH IS BROKEN,AND IN POOR REPA...

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized CLEAN ALL COOKING EQUIPMENT, INCLUDED DEEP FRYERS(GREASE BUILD-UP).CLEAN INTERIOR AND EXTERIOR OF DISHMACHINE.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair..DETAIL CLEAN FLOOR THROUGHOUT THE KITCHEN, SPECIALLY ALONG BASEBOARDS, CORNERS, UNDER EQUIPMENT.NEED TO REGROUT FLOOR TILES THROUGHOUT THE K...

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

The walls and ceilings shall be in good repair and easily cleaned.GUTTER NOT CONNECTED PROPERLY TOFLOOR DRAIN PIPE IS LEAKING ON FLOOR IN LIQUOR STORAGE AREA, NEED TO FIX.PROVIDE WALL ACCROSS FROM ICE MACHINE, COOFFEE AREA,AND WATRESS/WAITER STATION,...

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules...

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units.PROVIDE THERMOMETERS FOR ALL COOLERS AND FREZEERS, ALSO S...

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED

All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors..REMOVE ALL UNNECESSARY ARTICLES FROM STORAGE AREA,KI...

SOURCE SOUND CONDITION, NO SPOILAGE, FOODS PROPERLY LABELED, SHELLFISH TAGS IN PLACE

Shellfish shall be obtained from an approved source and kept in their original package until sold.NO SHELLFISH TAGS WITH THE FOLLOWING PRODUCTS: 58 EACH OYSTERS, STORED IN WALK-IN COOLER, AT 2ND FLOOR; 172EACH CLAMS STORED AT BOTTOM OF PREP COOLER, I...

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME

Equipment and utensils should get proper exposure to the sanitizing solution during the rinse cycle. Bactericidal treatment shall consist of exposure of all dish and utensil surfaces to a rinse of clean water at a temperature of not less than 180F.H...

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA

Adequate and convenient hand washing facilities shall be provided for all employees.FOUND EXPOSED HANDSINK IN PREP AREA,WITHOUT PAPER TOWELS(COOK WAS PREPARING FOOD).MUST PROVIDE IT,FOR PROPER HANDWASHING.

NO EVIDENCE OF RODENT OR INSECT INFESTATION, NO BIRDS, TURTLES OR OTHER ANIMALS

All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin/insect infestations.OBSERVED EVIDENCE OF RAT DROPPINGS IN DIFFERENT LOCATION OF PREMISES, SPECIALLY IN KITCHEN:UNDER...

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

All food not stored in the original container shall be stored in properly labeled containers.NEED TO PROTECT FOOD STORED IN COOLERS AND FREZEERS.MUST COVER FOOD AT ALL TIMES.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.SIDE OF CHARCOAL GRILL NOT MAINTAINED(RUSTY AND HOLES)REPAIR OR REMOVE UNIT.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.MUST CLEAN CHEST FREZEER, AND REMOVE EXCESS ICE BUILD-UP.CLEAN ALL COOKING EQUIPMENT, INCLUDED DEEP FRYERS(GREASE BUILD-...

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.DETAIL CLEAN FLOOR THROUGHOUT THE KITCHEN, SPECIALLY ALONG BASEBOARDS, CORNERS, UNDER EQUIPMENT.NEED TO REGROUT FLOOR TILES THROUGHOUT THE KI...

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules...

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units.PROVIDE THERMOMETERS FOR ALL COOLERS AND FREZEERS, ALSO S...

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED

All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors.REMOVE ALL UNNECESSARY ARTICLES FROM STORAGE AREA,KIT...