Parson'S Chicken & Fish

CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE

NO CERTIFIED FOOD MANAGER ON SITE WHILE TCS FOODS WERE BEING PREPARED AND SERVED(CHICKEN, FISH). INSTRUCTED TO HAVE A CERTIFIED FOOD MANAGER ON SITE WITH AN ORIGINAL CITY OF CHICAGO FOOD SANITATION CERTIFICATE POSTED AT ALL TIMES. PRIORITY FOUNDATION...

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

OBSERVED WATER DRIPPING AT PIPE BELOW HAND WASHING SINK IN REAR DRY STORAGE AREA. MUST REPAIR.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER

OBSERVED FLOUR CONTAINERS AND HOT SAUCE WITHOUT A LABEL. MUST PROVIDE COMMON NAME ON CONTAINER TO PROPERLY IDENTIFY.

GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED

OBSERVED OUTSIDE GARBAGE DUMPSTERS OVERFLOWING WITH TRASH PREVENTING LID CLOSURE. MUST STORE ALL TRASH INSIDE OF RECEPTACLE WITH LID SHUT TIGHT. PRIORITY FOUNDATION VIOLATION. 7-38-020(b). CITATION ISSUED.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

OBSERVED WET FLOOR INSIDE OF CHICKEN/FISH WALK IN COOLER. MUST CLEAN.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED

OBSERVED 2 BURNT OUT LIGHTS AT VENTILATION HOOD. MUST PROVIDE ADEQUATE LIGHTING.

PROPER COLD HOLDING TEMPERATURES

OBSERVED IMPROPER INTERNAL TEMPERATURE OF TCS FOODS HELD IN ICE ON TOP OF COOKSLINE COUNTERTOP, TARTAR SAUCE 46.2 F, GARLIC MAYO 57.6, CAJUN REMOULADE 73.2, AND GUACAMOLE 51.2 F, POTATOE SALAD 55.4 F, CHEESE 50.4 F IN 6 COMPARTMENT COLD HOLDING UNIT ...

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL

OBSERVED IMPROPER COLD HOLDING EQUIPMENT TEMPERATURES AMBIENT AIR AT 6 COMPARTMENT COOLER 49 F AND AMBIENT AIR OF 5 COMPARTMENT COOLER 50 F. COOLING UNITS TAGGED. PRIORITY VIOLATION #7-38-005 CITATION ISSUED.

THERMOMETERS PROVIDED & ACCURATE

NOTED NO WORKING THERMOMETER INSIDE OF COLD HOLDING EQUIPMENT IN KITCHEN. INSTRUCTED TO PROVIDE AND MAINTAIN FOR ACCURATE MEASURMENT OF INTERNAL TEMPERATURES OF EQUIPMENT.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER

NOTED VARIOUS BULK CONTAINERS IN WITH SPICES IN DRY STORAGE HALL WITHOUT LABELS. INSTRUCTED TO LABEL ALL ITEMS REMOVED FROM ITS ORIGINAL CONTAINER WITH A COMMON NAME

INSECTS, RODENTS, & ANIMALS NOT PRESENT

NOTED A 1/4 INCH GAP AT THE BOTTOM CORNER OF THE REAR EXIT DOOR. MUST PROVIDE A TIGHT-FITTING SEAL AT ALL OUTER OPENINGS TO PREVENT THE ENTRY OF PESTS.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

NOTED RUSTED INTERIOR OF MICROWAVE AT KITCHEN ENTRANCE. INSTRUCTED TO REPLACE AND MAINTAIN.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

NOTED ALUMINUM FOIL LINING SHELVES IN KITCHEN. INSTRUCTED TO REMOVE AND TO USE ONLY DURABLE, NON-POROUS, EASY TO CLEAN LINERS.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

NOTED CUTTING BOARDS IN KITCHEN PREP AREAS WITH DEEP CUTS AND STAINS. INSTRUCTED TO RESTORE TO A SMOOTH AND EASY TO CLEAN SURFACE OR REPLACE AND MAINTAIN.

NON-FOOD/FOOD CONTACT SURFACES CLEAN

NOTED RUSTED BOTTOMS AND RIMS OF PLATES STORED ON DRYING RACKS IN DISH ROOM. INSTRUCTED TO RESTORE TO SMOOTH AND EASY TO CLEAN SURFACE OR REPLACE AND MAINTAIN.

NON-FOOD/FOOD CONTACT SURFACES CLEAN

NOTED EXCESSIVE ENCRUSTED GREASE BUILD UP AND FOOS DEBRIS UNDERNEATH FRYERS IN KITCHEN. INSTRUCTED TO DEEP CLEAN, SANITIZE, AND MAINTAIN.

GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED

NOTED GREASE BUILDUP ON EXTERIOR OF GREASE DISPOSAL. INSTRUCTED TO CLEAN AND MAINTAIN AT ALL TIMES

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

NOTED FLOORS UNDERNEATH EQUIPMENT AT BAR, INSIDE OF BEER WALK IN COOLER AND ALONG THE WALLS THROUGHOUT THE KITCHEN IN NEED OF CLEANING. INSTRUCTED TO DEEP CLEAN, SANITIZE AND MAINTAIN.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

NOTED CLUTTERED HALL BETWEEN REAR EXIT AND KITCHEN OFFICE. INSTRUCTED TO ORGANIZE, REMOVE ALL UNNECESSARY ITEMS AND ELEVATE KEPT ITEMS A MINIMUM OF 6 INCHES FROM THE FLOOR

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED

NOTED SEVERAL BLOWN OUT LIGHTS UNDERNEATH BOTH HOODS IN KITCHEN. INSTRUCTED TO PROVIDE ADEQUATE LIGHTING AT ALL TIMES.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

6-301.14--- MUST REPLACE DAMAGED HAND WASHING SIGNAGE AT THE BAR HAND WASHING SINK.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER

3-302.12---- ALL BULK FOOD CONTAINERS INCLUDING SPICES MUST BE LABELED WITH THE PRODUCT COMMON NAME.

PERSONAL CLEANLINESS

: 2-402.11--- NOTED A FOOD HANDLER/PREPARER ON THE COOKS LINE WITHOUT A BEARD RESTRAINT. MUST PROVIDE FOR ALL FOOD PREPARERS WITH BEARDS.

UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED

4-903.11 (A;B;D)--- STORED CLEAN POTS IN THE DISH ROOM MUST INVERTED

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

4-101.19--- WOODEN CABINETS AT THE KITCHEN ENTRANCE SERVER STATION AND WOODEN SHELVES FOR EMPLOYEES BELONGINGS IN POOR REPAIR WITH EXCESSIVE WATER DAMAGE. MUST REPLACE

NON-FOOD/FOOD CONTACT SURFACES CLEAN

4-602.13--- METAL SHELVING ON THE COOKS LINE WITH EXCESSIVE GREASE AND FOOD DEBRIS. MUST CLEAN AND MAINTAIN.----METAL RACK SHELVING INSIDE THE RAW CHICKEN WALK-IN COOLER WITH EXCESSIVE RUST. MUST REMOVE RUST, RE-PAINT OR REPLACE.----TABLE TOP CAN OPE...

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

6-201.11--- NOTED DIRTY FLOORS AND POOLING LIQUID ON THE FLOOR OF THE BAR. MUST CLEAN AND MAINTAIN DRY.

ALLERGEN TRAINING AS REQUIRED

2-102.13--- NO PROOF OF ALLERGEN TRAINING OR CERTIFICATES FOR ALL THE CITY OF CHICAGO FOOD SERVICE MANAGERS. MUST PROVIDE.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

6-301.14--- MUST REPLACE DAMAGED HAND WASHING SIGNAGE AT THE BAR HAND WASHING SINK.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER

3-302.12---- ALL BULK FOOD CONTAINERS INCLUDING SPICES MUST BE LABELED WITH THE PRODUCT COMMON NAME.

PERSONAL CLEANLINESS

2-402.11--- NOTED A FOOD HANDLER/PREPARER ON THE COOKS LINE WITHOUT A BEARD RESTRAINT. MUST PROVIDE FOR ALL FOOD PREPARERS WITH BEARDS.

UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED

: 4-903.11 (A;B;D)--- STORED CLEAN POTS IN THE DISH ROOM MUST INVERTED.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

4-101.19--- WOODEN CABINETS AT THE KITCHEN ENTRANCE SERVER STATION AND WOODEN SHELVES FOR EMPLOYEES BELONGINGS IN POOR REPAIR WITH EXCESSIVE WATER DAMAGE. MUST REPLACE

NON-FOOD/FOOD CONTACT SURFACES CLEAN

: 4-602.13--- METAL SHELVING ON THE COOKS LINE WITH EXCESSIVE GREASE AND FOOD DEBRIS. MUST CLEAN AND MAINTAIN.----METAL RACK SHELVING INSIDE THE RAW CHICKEN WALK-IN COOLER WITH EXCESSIVE RUST. MUST REMOVE RUST, RE-PAINT OR REPLACE.----TABLE TOP CAN O...

GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED

OBSERVED THE OUTSIDE GARBAGE AREA WITH EXCESSIVE DEBRIS AND GREASE ON THE GROUNDS. WASTE RECEPTACLE NOTED OPEN/NOT COVERED EXPOSING BAGS OF FOOD DEBRIS. GREASE ON THE EXTERIOR OF THE GREASE CONTAINER AND GREASE SPILLAGE ON THE SURROUNDING GROUND. 7 E...

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

6-201.11--- NOTED DIRTY FLOORS AND POOLING LIQUID ON THE FLOOR OF THE BAR. MUST CLEAN AND MAINTAIN DRY.

ALLERGEN TRAINING AS REQUIRED

: 2-102.13--- NO PROOF OF ALLERGEN TRAINING OR CERTIFICATES FOR ALL THE CITY OF CHICAGO FOOD SERVICE MANAGERS. MUST PROVIDE.

PROPER EATING, TASTING, DRINKING, OR TOBACCO USE

EMPLOYEES MUST NOT DRINK OPEN BEVERAGES IN FOOD PREP STATIONS.

HANDS CLEAN & PROPERLY WASHED

OBSERVED THE DISH WASHER HANDLE DIRTY DISHES THEN PROCEED TO HANDLE THE CLEAN DISHES WITHOUT WASHING HIS HANDS BETWEEN THE TWO TASKS. REVIEWED PROPER HAND WASHING AND WHEN TO WASH HANDS. PRIORITY FOUNDATION VIOLATION 7-38-010 CITATION ISSUED.

NO BARE HAND CONTACT WITH RTE FOOD OR A PRE-APPROVED ALTERNATIVE PROCEDURE PROPERLY ALLOWED

OBSERVED THE COOK HANDLE RAW BEEF ON THE COOKS LINE THEN PROCEED TO HANDLE A CLEAN WIPING CLOTH, CONTINUE TO USE HIS BARE CONTAMINATED HANDS TO SPRINKLE SALT WITH HIS HANDS ONTO READY TO EAT FRIES TAKEN OUT OF THE DEEP FRYER. ALL FRIES DISCARDED. REV...

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

MUST REPLACE DAMAGED HAND WASHING SIGNAGE AT THE BAR HAND WASHING SINK.

REQUIRED RECORDS AVAILABLE: SHELLSTOCK TAGS, PARASITE DESTRUCTION

NOTED RAW OYSTERS ON THE PRINTED MENU FOR SALE AND NO CURRENT SHELLFISH TAGS AVAILABLE FOR REVIEW. MOST RECENT SHELLFISH TAGS AVAILABLE DATED FROM THE YEAR 2022. MUST PROVIDE AND MAINTAIN SHELLFISH TAGS WITH A USED DATE WRITTEN ON THE OLD TAGS FOR A ...

FOOD PROPERLY LABELED; ORIGINAL CONTAINER

ALL BULK FOOD CONTAINERS INCLUDING SPICES MUST BE LABELED WITH THE PRODUCT COMMON NAME.

PERSONAL CLEANLINESS

NOTED A FOOD HANDLER/PREPARER ON THE COOKS LINE WITHOUT A BEARD RESTRAINT. MUST PROVIDE FOR ALL FOOD PREPARERS WITH BEARDS.

UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED

STORED CLEAN POTS IN THE DISH ROOM MUST INVERTED.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

WOODEN CABINETS AT THE KITCHEN ENTRANCE SERVER STATION AND WOODEN SHELVES FOR EMPLOYEES BELONGINGS IN POOR REPAIR WITH EXCESSIVE WATER DAMAGE. MUST REPLACE.

NON-FOOD/FOOD CONTACT SURFACES CLEAN

METAL SHELVING ON THE COOKS LINE WITH EXCESSIVE GREASE AND FOOD DEBRIS. MUST CLEAN AND MAINTAIN.----METAL RACK SHELVING INSIDE THE RAW CHICKEN WALK-IN COOLER WITH EXCESSIVE RUST. MUST REMOVE RUST, RE-PAINT OR REPLACE.----TABLE TOP CAN OPENER WITH ENC...

NON-FOOD/FOOD CONTACT SURFACES CLEAN

MUST NOT USE CLOTH TOWELS INSIDE THE COOLERS AS LINER FOR SHELVING.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

NOTED DIRTY FLOORS AND POOLING LIQUID ON THE FLOOR OF THE BAR. MUST CLEAN AND MAINTAIN DRY.

ALLERGEN TRAINING AS REQUIRED

NO PROOF OF ALLERGEN TRAINING OR CERTIFICATES FOR ALL THE CITY OF CHICAGO FOOD SERVICE MANAGERS. MUST PROVIDE.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

OBSERVED BACK UP AT 3 COMPARTMENT SINK. WHEN THE FAR-LEFT COMPARTMENT OR FAR-RIGHT COMPARTMENT IS DRAINED, IT BACKS UP INTO THE MIDDLE COMPARTMENT. PRIORITY VIOLATION 7-38-030 (C)

CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD

OBSERVED DISCLOSURE MISSING FROM FOOD ITEM THAT IS SERVED COOKED TO ORDER AND THE DISCLOSURE STATEMENT AT BOTTOM OF MENU (BURGERS). INSTRUCTED TO PROVIDE AN ASTERIK NEXT TO THE BURGERS ON THE MENU THEN ADD A DISCLOSURE STATEMENT AT BOTTOM OF MENU STA...

FOOD PROPERLY LABELED; ORIGINAL CONTAINER

OBSERVED BULK CONTAINERS IN REAR WITHOUT A LABEL. INSTRUCTED TO PROVIDE THE COMMON NAME ON ALL BULK CONTAINERS TO PROPERLY IDENTIFY ITEM.

NON-FOOD/FOOD CONTACT SURFACES CLEAN

OBSERVED GREASE BUILD UP INSIDE OF COOKING FRYERS IN PREP AREA. MUST CLEAN AND MAINTAIN.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

OBSERVED WATER TEMPERATURE AT HAND SINK ON FAR LEFT SIDE REACHING 88.7F IN MEN'S WASHROOM. INSTRUCTED TO MAINTAIN PROPER WATER TEMPERATURE TO 100.0F. TWO OTHER HAND WASHING SINKS IN MEN'S BATHROOM WERE AT PROPER TEMPERATURE.

CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD

MUST PROVIDE A DISCLOSURE AND REMINDER STATEMENT ON MENUS REGARDING RAW EGGS. INSTRUCTED TO MAINTAIN. PRIORITY FOUNDATION 7-38-005 NO CITATION ISSUED. (REFER TO HANDOUT)

PERSONAL CLEANLINESS

OBSERVED MALE EMPLOYEES NOT WEARING HAIR RESTRAINT OR BEARD GUARDS WHILE PREPARING OR HANDLING FOOD. FOOD EMPLOYEES shall wear hair restraints such as hats, hair coverings or nets, beard restraints, to effectively keep their hair from contacting expo...

UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED

MUST INVERT DISHES ON HOT FOOD LINE IN PREP AREA TO PREVENT CONTAMINATION. INSTRUCTED TO MAINTAIN.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

MUST DETAIL CLEAN WATER AND FOOD DEBRIS FROM FLOORS THROUGHOUT PREP AREA, AND UNDER LOW TEMP DISH MACHINE. INSTRUCTED TO MAINTAIN.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED

MUST REPLACE BURNED OUT LIGHT IN LADIES TOILET ROOM, INSTRUCTED OT MAINTAIN.

ALLERGEN TRAINING AS REQUIRED

ALLERGEN CERTIFICATES ARE REQUIRED FOR ALL EMPLOYEES THAT HAVE A CITY OF CHICAGO FOOD SANITATION LICENSE. INSTRUCTED TO COMPLETE THE ONLINE TRAINING AND KEEP CERTIFICATE ONSITE.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER

OBSERVED PRE PORTIONED CONTAINERS OF HOT SAUCE, PREPARED ON SITE, STORED AT BAR COUNTER TOP AND TABLE TOPS THROUGHOUT DINING ROOM WITH NO COMMON NAME LABELS. INSTRUCTED MANAGER TO PROVIDE COMMON NAME LABELS. MAINTAIN AT ALL TIMES.

INSECTS, RODENTS, & ANIMALS NOT PRESENT

OBSERVED 3/4 INCH GAP AT BOTTOM OF ENTRANCE DOOR LEADING TO BEVERAGE SHED AND NOT RODENT PROOF. INSTRUCTED MANAGER TO REPAIR TO PREVENT RODENT HARBORAGE. MAINTAIN AT ALL TIMES. MAINTAIN

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

OBSERVED TIME AND TEMPERATURE CONTROL FOR SAFETY FOODS, RAW CHICKEN, FISH, ETC. STORED IN RAW PROTEIN WALK IN COOLER WITH NO COVERS OR LIDS. INSTRUCTED MANAGER TO PROVIDE LID OR COVER FOR FOODS WHILE IN STORAGE, TO PREVENT CONTAMINATION. MAINTAIN AT ...

NON-FOOD/FOOD CONTACT SURFACES CLEAN

OBSERVED EXCESSIVE GREASE BUILD UP INSIDE FRYER CABINET AND INNER AREA OF OVEN, IN REAR PREP AREA ADJACENT TO 3 COMPARTMENT SINK AREA. MAINTAIN AT ALL TIMES.

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING

THE PERSON IN CHARGE UNABLE TO PROVIDE HEALTH EMPLOYEE PROCEDURE. INSTRUCTED TO PROVIDE A HEALTH EMPLOYEE PROCEDURE AND MAINTAIN. PRIORITY FOUNDATION VIOLATION 7-38-010. NO CITATION ISSUED.

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

THE PERSON IN CHARGE UNABLE TO PROVIDE PROCEDURE FOR EMPLOYEE TO FOLLOW WHEN RESPONDING TO DIARRHEAL AND VOMITING EVENTS. INSTRUCTED TO PROVIDE AND MAINTAIN. PRIORITY FOUNDATION VIOLATION 7-38-005. NO CITATION ISSUED.

INSECTS, RODENTS, & ANIMALS NOT PRESENT

OBSERVED FRONT ENTRANCE DOOR NOT RODENT PROOF. DOOR HAS APPROXIMATELY 1/2 INCH OPENING ON BOTTOM DOOR. MUST REPAIR DOOR TO PREVENT RODENT ENTRY.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

BACKFLOW PREVENTER DEVICE NOT LOCATED AT THE ICE MACHINE LOCATED NEXT TO BEER COOLER AND ICE MACHINE IN REAR PREP AREA. MUST INSTALL SO THAT CAN BE LOCATED TO BE SERVICE AND MAINTAIN.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING

FOOD HANDLERS REQUIREMENTS NOT MET. NO LOGS RECORDS ON SITE AS REQUIRED. INSTRUCTED TO PROVIDE AND MAINTAIN.

ALLERGEN TRAINING AS REQUIRED

OBSERVED NO CERTIFIED FOOD MANAGERS ON SITE WITH THE REQUIRED ALLERGEN TRAINING. INSTRUCTED THAT ALL CERTIFIED FOOD MANAGERS MUST COMPLETE FOOD ALLERGEN TRAINING.