JAN 14
2011
FAILED
8 violations3 CRITICALDETAILS
SANITARY INSPECTION RECORD — CITY OF CHICAGO
✕
THE CHICKEN SHACK, INC..
BEAT. 46/100
2444 E 79TH ST · SOUTH SHORE, CHICAGO
Last inspected January 14, 2011 · failed
Failed 2 of 3 inspections. 3 critical violations on the cumulative record. Pattern of issues, not a one-off.
THE NUMBERS
INSPECTIONS
3
1 passed · 2 failed
VIOLATIONS
8
includes 3 critical
RECORDS COVER
8 MONTHS
since May 2010
INSPECTION HISTORY
HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS.
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.NO WATER ON PREMISES CAN NOT PROPERLY WASH HANDS AFTER USING THE RESTROOM AND WHEN TAKING MONEY THEN PREPARING FOOD.
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. NO WATER CAN NOT PROPERLY WASH RINSE AND SANITIZE UTENSILS AND EQUIPMENT.
WATER SOURCE: SAFE, HOT & COLD UNDER CITY PRESSURE
All food establishments shall be provided with an adequate supply of hot and cold water under pressure properly connected to the city water supply.NO HOT WATER NO WATER AT ALL WATER WAS SHUT OFF. CAN NOT FLUSH TOILET.
* 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.NO ORIGINAL FOODSERVICE SANTIATION CERTIFICATE POSTED ON PREMISES AT THIS TIME OF INSPECTION. ON PREMISES ZEROX VOID COPY. NEED TO POST ORIGINAL.
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. All utensils shall be thoroughly cleaned and sanitized after each usage.REAR BOX FREEZER NOT CLEAN INSTRUCTED TO CLEAN.ALSO NEED TO CLEAN FRONT HOOD/FILTERS.
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.FLOOR NOT CLEAN UNDER AND AROUND EQUIPMENT INSTRUCTED TO CLEAN.
VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline.FRYER VENT FAN NOT WORKING PROPERLY TOO MUCH SMOKE FROM THE FRYERS PREMISES HAS FRONT DOOR OPEN INSTRUCTED TO REPAIR AND CLEAN. 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. TOILET ROCKING MUST TIGHTEN.
LINEN: CLEAN AND SOILED PROPERLY STORED
Soiled and clean linens, coats, and aprons shall be properly stored.OBSERVED WIPING CLOTHES IMPROPERLY STORED ON FRONT TABLE INSTRUCTED TO STORE IN 100PPM CHLORINE SANITIZER
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 →