MAR 20
2020
PASS W/ CONDITIONS
6 violations2 CRITICALDETAILS
SANITARY INSPECTION RECORD — CITY OF CHICAGO
✕
SHRIMP HOUSE.
YOUR CALL. 56/100
11623 S HALSTED ST · ROSELAND, CHICAGO
Last inspected March 20, 2020 · passed with conditions
4 of 10 inspections passed, 6 passed with conditions. 8 critical violations across the record.
THE NUMBERS
INSPECTIONS
10
4 passed · 6 w/ conditions
VIOLATIONS
41
includes 8 critical
RECORDS COVER
9 YEARS
since Oct 2010
INSPECTION HISTORY
MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
** PREMISES HAS NO EMPLOYEE HEALTH POLICY. INSTRUCTED MANAGER TO COMPLY WITH THE NEW CODE OR CITATIONS WILL FOLLOW. PRIORITY FOUNDATION VIOLATION 7-38-010.
PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
**PREMISES HAS NO CLEAN UP PROCEDURES OR SUPPLIES FOR RESPONDING TO VOMITING AND/OR DIARRHEA EVENTS. INSTRUCTED MANAGER TO COMPLY WITH THE NEW CODE OR CITATIONS WILL FOLLOW. PRIORITY FOUNDATION VIOLATION #7-38-005.
FOOD PROPERLY LABELED; ORIGINAL CONTAINER
INSTRUCTED MANAGER THAT TCS FOODS THAT ARE REPACKAGED MUST HAVE PROPER LABELS.
NON-FOOD/FOOD CONTACT SURFACES CLEAN
MUST DETAIL CLEAN AND DEFROST THE INTERIOR OF THE REACH IN FREEZERS TO REMOVE SPILLS, DEBRIS AND ICE BUILD UP. ALSO REPAIR THE RUBBER GASKET AROUND SAID DOORS.
PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
FLOORS NEED CLEANING ALONG THE WALL BASE IN THE FRONT STORAGE AREA TO REMOVE SPILLS.
ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
INSTRUCTED MANAGER THAT ALL FOOD HANDLER MUST COMPLY WITH THE IDPH FOOD HANDLER REQUIREMENTS OR CITATIONS WILL FOLLOW.
JUN 282017PASS W/ CONDITIONS3 violations2 CRITICALDETAILS
JUN 28
2017
PASS W/ CONDITIONS
3 violations2 CRITICALDETAILS
FACILITIES TO MAINTAIN PROPER TEMPERATURE
PREMISES PREP COOLER IN FRONT PREP AREA MAINTAINING IMPROPER AIR TEMPERATURE OF 54.8F. COOLER MUST MAINTAIN 40.F OR BELOW MUST USE ADDITIONAL COOLER ON PREMISES THATS 40.0F OR BELOW-CDI. MUST CONTACT CDPH FOR TAG REMOVAL TO USE COOLER. CRITICAL VIOLATION 7-38-005A.
POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
FOUND POTENTIALLY HAZARDOUS FOODS BEING MAINTAINED AT IMPROPER COLD TEMPERATURES INSIDE OF PREP COOLER. APPROX 2-LBS OF COOKED BEEF AT 58.7F, SLICED TOMATOES AT 53.7F,. FOOD REMOVED AND DISCARDED BY MANAGER COST APPROX $15.00-CDI. MUST MAINTAIN COLD FOODS AT 40.OF OR BELOW. CRITICAL VIOLATION 7-38-005A.
* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
MANAGER HAS NO VALID CITY OF CHICAGO FOOD SANITATION CERTIFICATE POSTED OR PROOF OF PAID ENROLLMENT IN FOOD SANITATION CLASS AT THIS TIME OF INSPECTION WHEN FOOD IS BEING PREPARED AND HANDLED, GRAVY -187.5F. FISH AND CHICKEN COOKED PRE ORDER, ( FISH-198.0F. SERIOUS VIOLATION 7-38-012.
SEP 142016PASSED5 violationsDETAILS
SEP 14
2016
PASSED
5 violationsDETAILS
FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
LABEL ALL BULK CONTAINERS IN REAR STORAGE AREA.
FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
SEAL LOOSE GASKET ON CHEST FREEZER. REMOVE GROCERY BAGS AND PROPERLY STORE FOOD IN FOOD STORAGE BAGS OR CONTAINERS.
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
CLEAN INTERIOR AND EXTERIOR OF ALL DOOR SURFACES AND GASKETS ON PREP AND DISPLAY COOLERS.
WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
CLEAN INTERIOR OF VENTILATION HOOD AND LIGHT SHIELDS IN PREP AREA. REPLACE ALL STAINED CEILING TILES IN PREP AND STORAGE AREAS.
VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
INSTALL BACK FLOW DEVICE ON UTILITY SINK. PROVIDE ADEQUATE STOPPERS FOR 3-COMPARTMENT SINK.
NOV 252015PASS W/ CONDITIONS7 violationsDETAILS
NOV 25
2015
PASS W/ CONDITIONS
7 violationsDETAILS
FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
INSTRUCTED TO REMOVE THE EXCESS ICE BUILD UP FROM ALL FREEZERS. MAINTAIN SAME.
FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
INSTRUCTED TO REMOVE THE RUST FROM THE TOP EXTERIOR SURFACE OF THE GREASE TRAP.
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
INSTRUCTED TO CLEAN AND MAINTAIN THE INTERIOR OF THE DEEP FRYERS, FREEZERS AND RUBBER GASKETS ON COOLERS.
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
INSTRUCTED TO CLEAN AND MAINTAIN THE FLOORS UNDER THE DEEP FRYERS. REMOVE GREASE SPILLS.
WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
INSTRUCTED TO CLEAN THE WALLS/CEILING VENTS BEHIND AND ABOVE THE REAR PREP TABLE. REMOVE DIRT/DUST BUILD UP AND HOT SAUCE DRIPPING DOWN WALL. ALSO, CLEAN THE PIPES/CONDUITS UNDER THE VENTILATION HOOD.
WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
MUST REPLACE ALL WATER STAINED CEILING TILES IN THE REAR PREP AREA. MAINTAIN SAME.
FOOD HANDLER REQUIREMENTS MET
INSTRUCTED TO MEET THE FOOD HANDLER REQUIREMENTS.
show all 10 inspections →
OCT 292015PASS W/ CONDITIONS9 violations1 CRITICALDETAILS
OCT 29
2015
PASS W/ CONDITIONS
9 violations1 CRITICALDETAILS
POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
FOUND RAW CHICKEN (70LBS. VALUED AT $70)SITTING IN TWO OF THE COMPARTMENTS ON THE 3-COMPARTMENT SINK AT IMPROPER TEMPERATURES (49.1F-56.6F). ALSO, FOUND COLE SLAW (10LBS. VALUED AT $6.00)THAT WAS SITTING ON THE PREP TABLE AND THEN PLACED IN THE COOLER AT IMPROPER TEMPERATURES (55.4F-58.6F). INSTRUCTED TO KEEP COLD FOODS 40F OR LOWER. MANAGER VOLUNTARILY DENATURED AND DISCARDED ALL ITEMS. CRITICAL VIOLATION 7-38-005(A)
FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
FOOD NOT PROTECTED DURING STORAGE, PREPARATION, ETC. FOUND A FLY STRIP HANGING IN THE REAR PREP/DISH WASHING AREA. INSTRUCTED TO REMOVE STRIP AND ONLY HANG IN NON-PREP AREAS. SERIOUS VIOLATION 7-38-005(A)
FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
INSTRUCTED TO REMOVE THE RUST FROM THE TOP EXTERIOR SURFACE OF THE GREASE TRAP.
FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
INSTRUCTED TO REMOVE THE EXCESS ICE BUILD UP FROM ALL FREEZERS. MAINTAIN SAME.
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
INSTRUCTED TO CLEAN AND MAINTAIN THE INTERIOR OF THE DEEP FRYERS, FREEZERS AND RUBBER GASKETS ON COOLERS.
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
INSTRUCTED TO CLEAN AND MAINTAIN THE FLOORS UNDER THE DEEP FRYERS. REMOVE GREASE SPILLS.
WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
INSTRUCTED TO CLEAN THE WALLS/CEILING VENTS BEHIND AND ABOVE THE REAR PREP TABLE. REMOVE DIRT/DUST BUILD UP AND HOT SAUCE DRIPPING DOWN WALL. ALSO, CLEAN THE PIPES/CONDUITS UNDER THE VENTILATION HOOD.
WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
MUST REPLACE ALL WATER STAINED CEILING TILES IN THE REAR PREP AREA. MAINTAIN SAME.
FOOD HANDLER REQUIREMENTS MET
INSTRUCTED TO MEET THE FOOD HANDLER REQUIREMENTS.
JUL 92013PASSED2 violationsDETAILS
JUL 9
2013
PASSED
2 violationsDETAILS
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
CLEAN INTERIOR AND EXTERIOR OF ALL FRYERS, PREP TABLES, COOLERS, FREEZERS, VENTILATION HOOD.
WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
WALLS NEED CLEANING IN REAR PREP AREA (SPILLS). CLEAN ALL CEILING VENTS (DUST BUILDUP).
JUL 32013PASS W/ CONDITIONS4 violations2 CRITICALDETAILS
JUL 3
2013
PASS W/ CONDITIONS
4 violations2 CRITICALDETAILS
FACILITIES TO MAINTAIN PROPER TEMPERATURE
IMPROPER TEMPERATURE OF REAR REACH-IN COOLER 48.9F. INSTRUCTED MANAGER TO REPAIR. COOLER MUST MAINTAIN 40 F OR BELOW. REACH-IN COOLER IS TAGGED HELD FOR INSPECTION AND MUST NOT BE USED UNTIL REINSPECTED BY CHICAGO DEPARTMENT OF HEALTH. CRITICAL VIOLATION 7-38-005A CITATION ISSUED.
POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
IMPROPER TEMPERATURE OF 7-HALF GALLONS TZATZIKI SAUCE (56.3-57.1F) AND 52-2OZ COLESLAW (51.2F)STORED IN REAR REACH-IN COOLER. INSTRUCTED MANAGER TO DISCARD APPROXIMATELY $40 WORTH OF FOOD. ALL POTENTIALLY HAZARDOUS FOOD MUST BE 40F OR BELOW DURING STORAGE. CRITICAL VIOLATION 7-38-005A CITATION ISSUED.
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
CLEAN INTERIOR AND EXTERIOR OF ALL FRYERS, PREP TABLES, COOLERS, FREEZERS, VENTILATION HOOD.
WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
WALLS NEED CLEANING IN REAR PREP AREA (SPILLS). CLEAN ALL CEILING VENTS (DUST BUILDUP).
JUN 82012PASS W/ CONDITIONS4 violations1 CRITICALDETAILS
JUN 8
2012
PASS W/ CONDITIONS
4 violations1 CRITICALDETAILS
NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
NO PEST CONTROL LOG BOOK AVAILABLE DURING INSPECTION. INSTRUCTED MANAGER TO PROVIDE. SERIOUS VIOLATION 7-38-020 CITATION ISSUED.
* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
NO CERTIFIED MANAGER ON DUTY WHEN ITALIAN BEEF 170.9F AND COOKED TO ORDER FOOD PREPARED AND SERVED. SERIOUS VIOLATION 7-38-012 CITATION ISSUED.
WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
SEAL ALL OPENINGS AROUND PIPE FITTINGS UNDER EXPOSED SINKS. REPLACE STAINED CEILING TILES. CLEAN CEILING VENTS AND LIGHT SHIELDS IN FRONT PREP AREA.
REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
PROVIDE THERMOMETERS IN ALL COOLERS.
OCT 72010PASSED1 violationDETAILS
OCT 7
2010
PASSED
1 violationDETAILS
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. MUST MAINTAIN CLEANING EQUIPMENT/MOP PROPERLY WHEN STORED.
Data sourced from Chicago Dept. of Public Health. We'd love to link you straight to this restaurant's record — turns out Chicago considers that a luxury. The full dataset is what's on offer →