King Crab Tavern/seafood Grill

SEWAGE AND WASTE WATER DISPOSAL, NO BACK SIPHONAGE, CROSS CONNECTION AND/OR BACK FLOW

WASTE WATER BACKING UP FROM THE FIRST COMPARTMENT SINK AND THIRD COMPARTMENT SINK WHEN I PULLED OUT THE DRAIN STOPPER ON THE MIDDLE COMPARTMENT SINK. INSTRUCTED MANAGER TO REPAIR THE SINK TO HAVE WELL DRAINING SINK. CITATION ISSUES CRITICAL 7-38-030...

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

INSTRUCTED TO INSTALL A SPLASH GUARD BETWEEN THE EXPOSED HAND SINK AND PREP TABLE IN THE PREP AREA. MUST RE CAULK AROUND THE WASHBOWL SINK IN THE WOMEN'S WASHROOM AND MAINTAIN. RAW WOOD ON THE WALLS ABOVE THE 3 COMPARTMENT SINK,NEEDS TO BE SEALED OR...

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

MUST CLEAN IN DETAIL EXTERIOR SIDES OF THE STOVE AND OVEN (WITH GREASE BUILD -UP) AND MAINTAIN. CLEAN AND REMOVE DUST ACCUMULATED ON THE TOP STORAGE ABOVE THE FRONT COUNTER AND MAINTAIN.

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

HOOD AND TUBE CONNECTED TO THE HOOD WITH DUST ACCUMULATED. INSTRUCTED TO CLEAN AND MAINTAIN.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

MUST STORE ICE SCOOP IN A SEPARATE CONTAINER,NOT INSIDE THE ICE BINS BEHIND THE BAR.

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

OBSERVED DISHES BEING WASHED IN FRONT PREP TWO COMPARTMENT SINK WITHOUT PROPERLY WASHING, RINSING AND SANITZING. ONE SINK SET TO WASH ONLY.INSTRUCTED DISH WASHING MUST BE DONE IN DISH MACHINE OR IN PROPERLY SET THREE COMPARTMENT SINK. CRITICAL CITATI...

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

COOKS LINE EXPOSED HAND SINK FOUND WITH STORED DIRTY DISHES INSIDE. UTENSILS BEING STORED HANGING INTO SINK. NO SOAP OR PAPER TOWELS AT SINK AND SINK DIRTY WITH GREASE AND FOOD SPLATTER. CLEAN DISHES BEING STORED DIRECTLY ON TOP OF SINK. INSTRUCTED T...

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

METAL RACK SHELVING ON COOKS LINE DIRTY WITH ENCRUSTED GREASE AND FOOD .MUST CLEAN. MUST NOT USE DIRTY PLASTIC MILK CRATE WITH RUSTY METAL WIRE RACKS AS SHELVING IN BASEMENT FOR CLEAN CUTTING BOARD STORAGE. MUST INSTALL SPLASH GUARD BETWEEN FRONT PR...

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

INTERIOR COOKS LINE SEAFOOD COOLER DIRTY. MUST CLEAN AND MAINTAIN. INTERIOR ICE MACHINE DIRTY. MUST CLEAN AND MAINTAIN. DIRTY WALL MOUNTED FRY SLICER IN BASEMENT. MUST CLEAN AFTER EACH USE.

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

DIRTY FLOORS WITH FOOD DEBRIS THROUGHOUT COOKS LINE. MUST CLEAN AND MAINTAIN.

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. RUBBER DOOR GASKETS OF COOKS LINE COOLERS WITH ENCRUSTED FOOD DEBRIS. MUST CLEAN OR REPLACE.

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. DAMAGED FLOOR WITH OPEN CRACKS/CREVICES ALONG WALL OF SEAFOOD STORAGE COOLER ON COOKS LINE. MUST REPAIR/SEAL.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED

Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. LIGHT SHIELD END CAPS THROUGHOUT BASEMENT FOOD PREP MUST BE PROVIDED.

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...

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, PROPERLY DESIGNED AND INSTALLED

When toilet and lavatory facilities are provided for the patrons of food establishments, such facilities shall be adequate in number, convenient, accessible, properly designed, and installed according to the municipal code. OBSERVED KITCHEN EXPOSED H...

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090

A separate and distinct offense shall be deemed to have been committed for each Minor violation that is not corrected upon re-inspection by the health authority. PREVIOUS MINOR VIOLATIONS FROM #63204 ON 11-24-09 NOT CORRECTED.#38-GRAY PUTTY OBSERVED ...

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. SHELVING AT COFFEE STATION DIRTY, MUST CLEAN.

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. INTERIOR ICE MACHINE MUST CLEAN. RUBBER DOOR GASKETS OF COOKS LINE COOLERS WITH ENCRUSTED FOOD DEBRIS, MUST CLEAN AND M...

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. MISSING AND DAMAGED FLOOR TILES AROUND FLOOR DRAIN AND MISSING TILE GROUT IN KITCHEN. DAMAGED FLOOR WITH OPEN CREVICES ALONG WALL NEXT TO SE...

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. WALLS THROUGHOUT KITCHEN WITH FOOD SPLATTER AND GREASE. MUST CLEAN AND MAINTAIN.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED

Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. MUST PROVIDE LIGHT SHIELD AT ENTRANCE TO WALK-IN FREEZER AND REPLACE MISSING END CAPS T...

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...