SEP 20
2010
PASSED
0 violationsSANITARY INSPECTION RECORD — CITY OF CHICAGO
✕
SHRIMPMAX ON CLARK STREET.
YOUR CALL. 55/100
2665 N CLARK ST · LINCOLN PARK, CHICAGO
Last inspected September 20, 2010 · passed
1 of 3 inspections passed, 2 failed. 3 critical violations across the record.
THE NUMBERS
INSPECTIONS
3
1 passed · 2 failed
VIOLATIONS
9
includes 3 critical
RECORDS COVER
2 MONTHS
since Jul 2010
INSPECTION HISTORY
JUL 192010FAILED9 violations3 CRITICALDETAILS
JUL 19
2010
FAILED
9 violations3 CRITICALDETAILS
FACILITIES TO MAINTAIN PROPER TEMPERATURE
All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. PREP LINE COOLER.
SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
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. CHLORINE OR QUATERNARY SANITIZER WITH TEST STRIPS.
HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA
Adequate and convenient hand washing facilities shall be provided for all employees.
* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. POSTED CERTIFICATE ON PREMISES.
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. PREP COOLER CUTTING BOARD IN POOR REPAIR WITH DEEP BLACKENED GROOVES, MUST REPAIR/REPLACE.
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. EXCESSIVE GREASE INSIDE HOOD, MUST REMOVE.
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. FLOORS THROUGHOUT MUST CLEAN.
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. HOLE IN WALL BEHIND GREASE TRAP. DAMAGED WALL TILES AT BASEBOARD AT ONE COMPARTMENT SINK. OPEN CREVICES AROUND WALL PIPING.
REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
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. REPLACE BROKEN.
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 →