CY'S CRABHOUSE & SEAFOOD GRILL.

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.DISHMACHINE WAS CHANGED FROM HIGH TEMP,TO LOW TEMP DISHMACHINE, HOWEVER PRESENTLY NOT MAINTAIN 100PPM.MANAGEMENT IS REQUIRED TO FIX IT.

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 HOOOO57396-14. FOUL ODOR THROGHOUT THE KITCHEN.

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 ALL THREE COMPARTMENTS.INSTRUCTED TO FIX IT. ALSO NEED TO RE-INSTALL EXPOSED HAND SINK BEHIND BAR AREA. WHICH WAS RECORDED ON 2008 AND 2009 ON PREVIOUS INSPECTION REPORTS. SERIOUS VIOLATION:NO CITATION ISSUED.

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 REPAIR,INSULATION EXPOSED).REMOVE ALL ALUMINUM FOIL USED FOR SHELF LINERS, SURFACE MUST BE SMOOTH AND CLEANABLE.SPLASHGUARD IS NEEDED BETWEEN 1COMPARTMENT SINK AND DRAINBROARD,AND ONE BURNER UNIT.INVERT DISHES IN PREP AREA, STORED ON TOP SHELVES.PROVIDE NEW GASKET FOR COOLER UNDER THE COFFEE STATION(BOTH DOORS).DOORS NOT CLOSED AT SAME UNIT.

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.

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 KITCHEN,AND COFFEE STATION AREA.NEED TO CEAN FLOOR THROUGHOUT THE PREMISES.PROVIDE BASEBOARD WALLS THROUGHOUT THE PREMISES.NEED TO PAINT FLOORS UNDER THE BOOTHS IN DINING AREA, AND SECOND DINING AREA.FLOORS NOT CONSTRUCTED PROPERLY,BY DISHMACHINE,AND COFFEE AREA. SURFACE MOST BE SMOOTH AND CLEANABLE.

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, SURFACE MUST BE SMOOTH ,CLEANABLE AND NON-ABSORBENT. NEED TO PAINT CEILING IN WOMEN'S WASHROOM.NEED TO PAINT RAW WOOD (BOARDS) THROUGHOUT THE BAR AREA.SEAL STAINLESS PANEL UNDER THREE COMPARTMENT SINK.BASEBOARD WALL IS NEEDED THROUGHOUT.

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 and Regulations of the Board of Health.NEED TO FIX LEAKING PIPE UNDER DISHMACHINE,AND POT SINK.

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 STEM THERMOMETERS TO CHECK FOOD TEMPERATURE

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,KITCHEN SHELVES.ALSO ELEVATE ITEMS NEEDED 6" OFF THE FLOOR, INCLUDED SECOND DINING AREA.

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, IN KITCHEN; 100EACH MUSSELS HALF CONTAINER IN WALK-IN COOLER, HALF STORED AT BOTTOM OF PREP COOLER IN KITCHEN.A SHEEFISH TAG MUST REMAIN WITH PRODUCT,UNTIL PRODUCT IS FINISHED.FOOD DISCARDED AND DENATURED.VALUE# 20.40.CRITICAL VIOLATION:7-38-005(B-2)HOOOO57395-13

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.HIGH-TEMP DISHMACHINE NOT MAINTAINING TEMPERATURE OF 180F, PRESENTLY MAINTAINING TEMPERATURE OF 120F.DISHMACHINE WAS IN USE.INSTRUCTED TO CALL A TECHNICIAN.CRITICAL VIOLATION;7-38-030 HOOOO57395-13

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.

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 CLEAN GLASS WATER BASKET,UNDER COOKING EQUIPMENT, UNDER COFFEE STATION, UNDER STAIRCASE,UNDER SHELVES.RAT DROPPINGS WERE OBSERVED IN WAITRESS/WAITER STATION NEXT TO DINING AREA.RAT DROPPINGS WERE OBSERVED IN STORAGE AREA, 2ND FLOOR ,INCLUDED A DEAD BABY RAT.FOUL ODOR THROGHOUT THE KITCHEN.APPROX.60 OR MORE.MANAGEMENT IS REQUIRED TO CLEAN AND SANITIZE AREAS MENTIONED.NEED TO SEAL ALL OPENING,INCLUDED WALLS, CEILING, AND DOORS.CRITICAL VIOLATION:7-38-020 HOOOO57396-14

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.

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.

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-UP).CLEAN INTERIOR AND EXTERIOR OF DISHMACHINE.

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 KITCHEN,AND COFFEE STATION AREA.NEED TO CEAN FLOOR THROUGHOUT THE PREMISES.

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 and Regulations of the Board of Health.NEED TO REPAIR LEAKING PIPE UNDER EXPOSED HAND SINK AND DISHMACHINE.

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 STEM THERMOMETERS TO CHECK FOOD TEMPERATURE.

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,KITCHEN SHELVES.ALSO ELEVATE ITEMS NEEDED 6" OFF THE FLOORS.REMOVE EXCESS ICE BUIL-UP IN WALK-IN COOLER AT 2ND FLOOR,NEXT TO OPENED WALL(NORTH-WEST CORNER).