SEASHELL FISH & CHICKEN.

MUST REMOVE RUST FROM SHELVING UNITS IN THE STORAGE AREA

MUST CLEAN THE DEEP FRYERS IN THE PREP AREA,OF GREASE BUILD-UP,ESPECIALLY BOTTOM COMPARTMENT OF DEEP FRYERS AND REMOVE ICE BUILD-UP FROM INSIDE THE WALK-IN FREEZER

DETAIL CLEAN FLOORS THROUGHOUT PREMISES,ESPECIALLY AROUND WALL BASE AND CORNERS

MUST REPAIR THE VENTILATION INSIDE THE WASHROOM IN REAR OF PREMISES

MUST PROVIDE THERMOMETERS IN ALL PREP COOLERS AND INSIDE THE WALK-IN COOLER IN REAR OF PREMISES

ALL COOKED AND PREPARED FOODS TAKEN FROM ORIGINAL CONTAINERS MUST BE LABELED AND DATED WHEN HELD FOR MORE THAN 24 HOURS

PAINT RUSTY EXTERIOR OF GREASE TRAP AT 3 COMPARTMENT SINK

CLEAN THE FOLLOWING: INTERIORS AND EXTERIORS OF ALL DEEP FRYERS(MASSIVE GREASE BUILD-UP), ALL PREP TABLES AND SHELVES(INCLUDING LEGS AND WHEELS), INTERIORS AND EXTERIORS OF ALL COOLERS & FREEZERS, ALL SINKS IN REAR PREP AREA, ALL FOOD SPILLS AND SPLATTERS ON SURFACES(TABLES etc), ALL EXTERIORS OF FOOD STORAGE CONTAINERS

CLEAN FLOORS IN REAR STORAGE AREAS(DEBRIS, DROPPINGS), UNDERNEATH COOKING EQUIPMENT(GREASE AND FOOD BUILD-UP), AND INSIDE WALK-IN COOLER

REPLACE ALL STAINED CEILING TILES THROUGHOUT. CLEAN DEBRIS, DEAD INSECTS AND DIRT FROM ALL LIGHT SHIELDS. CLEAN DIRT,FOOD SPLATTERS AND STAINS FROM ALL WALLS THROUGHOUT. PAINT RUSTY REAR EXIT DOOR.

REPLACE MISSING LIGHT SHIELDS UNDERNEATH HOOD ABOVE COOKING EQUIPMENT.

OBSERVED GNATS(5) AND FLIES(5) IN BOTH FOOD PREP AREAS. MUST CLEAN AND SANITIZE ALL AFFECTED AREAS AND SURFACES. SERIOUS VIOLATION 7-38-020.

ALL COOKED AND PREPARED FOODS TAKEN FROM ORIGINAL CONTAINERS MUST BE LABELED AND DATED WHEN HELD FOR MORE THAN 24 HOURS

PAINT RUSTY EXTERIOR OF GREASE TRAP AT 3 COMPARTMENT SINK

CLEAN THE FOLLOWING: INTERIORS AND EXTERIORS OF ALL DEEP FRYERS(MASSIVE GREASE BUILD-UP), ALL PREP TABLES AND SHELVES(INCLUDING LEGS AND WHEELS), INTERIORS AND EXTERIORS OF ALL COOLERS & FREEZERS, ALL SINKS IN REAR PREP AREA, ALL FOOD SPILLS AND SPLATTERS ON SURFACES(TABLES etc), ALL EXTERIORS OF FOOD STORAGE CONTAINERS

CLEAN FLOORS IN REAR STORAGE AREAS(DEBRIS, DROPPINGS), UNDERNEATH COOKING EQUIPMENT(GREASE AND FOOD BUILD-UP), AND INSIDE WALK-IN COOLER.

: REPLACE ALL STAINED CEILING TILES THROUGHOUT. CLEAN DEBRIS, DEAD INSECTS AND DIRT FROM ALL LIGHT SHIELDS. CLEAN DIRT,FOOD SPLATTERS AND STAINS FROM ALL WALLS THROUGHOUT. PAINT RUSTY REAR EXIT DOOR.

REPLACE MISSING LIGHT SHIELDS UNDERNEATH HOOD ABOVE COOKING EQUIPMENT.

POTENTIALLY HAZARDOUS FOODS STORED IN 2-DOOR REACH-IN COOLER IN FRONT FOOD PREP AREA FOUND AT IMPROPER TEMPERATURES: CAT FISH -45.1F, CHICKEN -44.6F, TALAPIA - 45.5F, SHRIMP - 44.9F, CHICKEN - 46.1F. ALL POTENTIALLY HAZARDOUS FOODS STORED IN COOLERS MUST BE MAINTAINED AT 40 DEGREES OR BELOW. ALL PRODUCTS FOUND AT IMPROPER TEMPS DISCARDED. CRITICAL VIOLATION 7-38-005(A).

EXPOSED HANDSINK REMOVED FROM FRONT FOOD PREP AREA, MUST RE-INSTALL AN EXPOSED HANDSINK IN THIS AREA. CRITICAL VIOLATION 7-38-030.

EVIDENCE OF RODENTS AND INSECTS NOTED ON PREMISES. 20 MICE DROPPINGS OBSERVED ON FLOORS IN REAR STORAGE AREA UNDERNEATH STOCK SHELVES ALONG THE BASES OF THE WALLS. ALSO OBSERVED GNATS(5) AND FLIES(5) IN BOTH FOOD PREP AREAS. MUST CLEAN AND SANITIZE ALL AFFECTED AREAS AND SURFACES. SERIOUS VIOLATION 7-38-020.

ALL COOKED AND PREPARED FOODS TAKEN FROM ORIGINAL CONTAINERS MUST BE LABELED AND DATED WHEN HELD FOR MORE THAN 24 HOURS.

PAINT RUSTY EXTERIOR OF GREASE TRAP AT 3 COMPARTMENT SINK.

CLEAN THE FOLLOWING: INTERIORS AND EXTERIORS OF ALL DEEP FRYERS(MASSIVE GREASE BUILD-UP), ALL PREP TABLES AND SHELVES(INCLUDING LEGS AND WHEELS), INTERIORS AND EXTERIORS OF ALL COOLERS & FREEZERS, ALL SINKS IN REAR PREP AREA, ALL FOOD SPILLS AND SPLATTERS ON SURFACES(TABLES etc), ALL EXTERIORS OF FOOD STORAGE CONTAINERS

CLEAN FLOORS IN REAR STORAGE AREAS(DEBRIS, DROPPINGS), UNDERNEATH COOKING EQUIPMENT(GREASE AND FOOD BUILD-UP), AND INSIDE WALK-IN COOLER.

REPLACE ALL STAINED CEILING TILES THROUGHOUT. CLEAN DEBRIS, DEAD INSECTS AND DIRT FROM ALL LIGHT SHIELDS. CLEAN DIRT,FOOD SPLATTERS AND STAINS FROM ALL WALLS THROUGHOUT. PAINT RUSTY REAR EXIT DOOR.

REPLACE MISSING LIGHT SHIELDS UNDERNEATH HOOD ABOVE COOKING EQUIPMENT.

MUST PROVIDE STOPPERS FOR ALL 3 SECTIONS OF THE 3 COMPARTMENT SINK.

ORGANIZE REAR PREP AREA BY STORING ALL EQUIPMENT NEATLY.

OBSERVED POTENTIALLY HAZARDOUS FOODS MAINTAINED AT IMPROPER TEMPERATURES.APPROX 20LBS $52.00 OF COOKED CHICKEN AT 87F/73F,INSIDE WALK IN COOLER.ALSO COOKED HAMBURGER MAINTAIN AT 109F.ON TOP OF TOASTER.MUST MAINTAIN HOT FOODS AT 140F AND COLD FOODS AT 40F OR BELOW.FOOD WAS REMOVED AND DISCARDED.CRITICAL CITATION ISSUED

GASKET ON FRONT COOLER DOORS IN POOR REPAIR.MUST REPLACE.

INTERIOR OF COOLERS NOT CLEAN IN REAR.MUST CLEAN/MAINTAIN.

NO METAL STEM THERMOMETER FOR FOOD HANDLER.MUST PREVIDE FOR FOOD HANDLER.

OBSERVED EVIDENCE OF IMPROPER PEST CONTROL.RODENT(MICE) DROPPINGS IN REARDRY STORAGE AREA OF PREMISES.FOUND OVER 70 MICE DROPPINGS ON AND UNDER SHELVING UNITS,BETWEEN COOLERS ETC.MUST CLEAN AND SANITIZE ALL AREAS.ALSO REAR DOOR NOT RODENT PROOFED AT BOTTOM AND TOP AREAS OF DOOR 1/4 INCH AREA.MUST REPAIR. SERIOUS CITATION ISSUED.

REAR COOLER DOOR IN POOR REPAIR.MUST REPAIR

FOOD EQUIPMENT NOT CLEAN,IE BOTTOM SHELVES OF PREP TABLES REAR SHELVING,INTERIOR COOLER SHELVES,ETC.MUST DETAIL CLEAN AND MAINTAIN.

OBSERVED FAUCET AT 3-COMP SINK LEAKY.MUST REPAIR. NO HAND WASHING SINK IN FRONT PREP AREA WHERE SANDWICHES ARE PREPARED.MUST INSTALL HAND SINK UNDER CITY PRESSURE WITH SOAP AND HAND DRYING DEVICE.

All utensils shall be thoroughly cleaned and sanitized after each usage. CONTINUE TO CLEAN THE ITEMS FROM REPORT 537660 10/28/11.

Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilitiesCONTINUE TO CLEAN LIGHT SHIELDS AS REORTED IN REPORT 537660 DATED 10/28/11.

The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline.NEED BACK FLOW DEVICE AS PER REPORT 537660 10/28/11.

Cleaning equipment shall be properly stored away from food, utensils, equipment, and clean linens.CONTINUE TO REMOVE CLUTTER IN REAR.

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.HOT WATER TANK NOT MAINTAINED IN RESTROOM HOT WATER NOT RUNNING AT THIS TIME RESTROOM HOT WATER TANK IN CEILING MUST REPAIR AND PROVIDE HOT WATER.

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.NEED TO CLEAN ALL DRY STORAGE SHELVES FRONT AND REAR DEFROST BOX FREEZER REAR EXCESSIVE ICE.ALSO CLEAN WALK-IN COOLER FAN GUARD COVER AND CLEAN REAR STOVE.

Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities.NEED TO CLEAN ALL LIGHT SHIELDS,AND REPLACE MISSING SHIELD UNDER HOOD.

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 PROVIDE BACK FLOW DEVICE BEFORE ATTACHING HOSE MUST PROVIDE .

Soiled and clean linens, coats, and aprons shall be properly stored.OBSERVED WIPING CLOTH STORED ON REAR TABLE INSTRUCTED TO STORE IN 100PPM CHLORINE SANITIZER.

Cleaning equipment shall be properly stored away from food, utensils, equipment, and clean linens.CLUTTER IN REAR STORAGE AREA REMOVE ITEMS NOT BEING USED.

All cold food shall be stored at a temperature of 40F or less. FOUND A PAN OF RAW CHICKEN SITTING IN THE 3 COMPARTMENT SINK AT AN IMPROPER TEMPERATURE OF 53.1F. INSTRUCTED TO KEEP ALL COLD POTENTIALLY HAZARDOUS FOODS AT 40F OR LOWER. ITEM WAS DISCARDED AND DENATURED, A WEIGHT OF APPROX. 20LBS. VALUED AT APPROX. $40.00. CRITICAL VIOLATION 7-38-005 CITATION #64224-11 ISSUED

All employees who handle food shall wash their hands as often as necessary to maintain a high degree of personal cleanliness and should conform to hygienic practices prescribed by the Board of Health. FOUND BOTH FOOD HANDLERS MULTI TASKING THAT IS, HANDLING RAW FOODS AND READY TO EAT FOODS AND NOT WASHING HANDS JUST PUTTING ON PLASTIC GLOVES AFTER THEY HAVE CONTAMINATED GLOVES BY BLOWING INTO THEM. INSTRUCTED TO WASH HANDS WHEN MULTI TASKING AND BEFORE/AFTER USING GLOVES. CRITICAL VIOLATION 7-38-010(A)

A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. FOUND NO CITY OF CHICAGO CERTIFIED FOOD MANAGER ON DUTY WHILE PREPARING/SERVING POTENTIALLY HAZARDOUS FOODS (I.E. FISH, CHICKEN, BEEF, ETC.)INSTRUCTED TO HAVE ONE ON SITE AT ALL TIMES. SERIOUS VIOLATION 7-38-012 CITATION #64225-12 ISSUED.

MUST REMOVE ALL POP CRATES BEING USED AS SHELVES AND PROVIDE SHELVING TO FRONT/REAR OF STORE FOR OVERFLOW OF PRODUCT.

MUST DETAIL CLEAN AND MAINTAIN INTERIOR OF ALL COOKING EQUIPMENTS, COOLERS AND FREEZERS.

MUST DETAIL CLEAN AND MAINTAIN FLOORS IN ALL CORNERS AND UNDER/AROUND ALL HEAVY EQUIPMENTS.

MUST DETAIL CLEAN AND MAINTAIN ALL CEILING VENTS AND REPLACE/PROVIDE ALL WATER STAINED AND MISSING CEILING TILES THROUGHOUT.

MUST FIX AND MAINTAIN LEAKS AT THE BASE OF THE FAUCET ON THE 3-COMP. SINK. FIX SLOW DRAINING EXPOSED HAND WASHING SINK.

All employees shall be required to use effective hair restraints to confine hair.

MUST REMOVE ALL POP CRATES BEING USED AS SHELVES AND PROVIDE SHELVING TO FRONT/REAR OF STORE FOR OVERFLOW OF PRODUCT.

MUST DETAIL CLEAN AND MAINTAIN INTERIOR OF ALL COOKING EQUIPMENTS, COOLERS AND FREEZERS.

MUST DETAIL CLEAN AND MAINTAIN FLOORS IN ALL CORNERS AND UNDER/AROUND ALL HEAVY EQUIPMENTS.

MUST DETAIL CLEAN AND MAINTAIN ALL CEILING VENTS AND REPLACE/PROVIDE ALL WATER STAINED AND MISSING CEILING TILES THROUGHOUT.

MUST FIX AND MAINTAIN LEAKS AT THE BASE OF THE FAUCET ON THE 3-COMP. SINK. FIX SLOW DRAINING EXPOSED HAND WASHING SINK.

All employees who handle food shall wash their hands as often as necessary to maintain a high degree of personal cleanliness and should conform to hygienic practices prescribed by the Board of Health. FOUND FOOD HANDLERS MULTI-TASKING AND NOT WASHING HANDS THAT IS, HANDLING READY TO EAT AND RAW FOODS WITHOUT WASHING HANDS. INSTRUCTED TO WASH HANDS AFTER MULTI-TASKING. CITATION #63191-13

Adequate and convenient hand washing facilities shall be provided for all employees. FOUND EXPOSED HANDWASHING SINK WITH NO SOAP OR PAPER TOWELS. INSTRUCTED TO ALWAYS HAVE HAND WASHING SINKS STOCKED WITH SOAP AND PAPER TOWELS. ITEMS WERE PROVIDED DURING INSPECTION. CITATION #63191-13 ISSUED.

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. MUST REMOVE ALL POP CRATES BEING USED AS SHELVES AND PROVIDE SHELVING TO FRONT/REAR OF STORE FOR OVERFLOW OF PRODUCT.

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. MUST DETAIL CLEAN AND MAINTAIN INTERIOR OF ALL COOKING EQUIPMENTS, COOLERS AND FREEZERS.

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. MUST DETAIL CLEAN AND MAINTAIN FLOORS IN ALL CORNERS AND UNDER/AROUND ALL HEAVY EQUIPMENTS.

The walls and ceilings shall be in good repair and easily cleaned. MUST DETAIL CLEAN AND MAINTAIN ALL CEILING VENTS AND REPLACE/PROVIDE ALL WATER STAINED AND MISSING CEILING TILES THROUGHOUT.

MUST FIX AND MAINTAIN LEAKS AT THE BASE OF THE FAUCET ON THE 3-COMP. SINK. FIX SLOW DRAINING EXPOSED HAND WASHING SINK.

All employees shall be required to use effective hair restraints to confine hair.