The Rim Seafood

SOURCE SOUND CONDITION, NO SPOILAGE, FOODS PROPERLY LABELED, SHELLFISH TAGS IN PLACE

OBSERVED 15LBS OF CLAMS VALUED AT $75 WITHOUT SHELLFISH TAG ATTACHED TO PRODUCT. OBSERVED 8LBS OF OYSTERS VALUED AT $16 WITHOUT SHELLFISH TAG ATTACHED TO PRODUCT. "SHELLFISH TAGS ARE REQUIRED TO BE ATTACHED UNTIL CONTAINER IS EMPTY OR RETAGGED AND TH...

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

OBSERVED REACH IN CHEST FREEZER AND REACH IN FREEZER WITH EXCESS ICE ACCUMULATION. DEFROST AND MAINTAIN. OBSERVED THE USE OF CARDBOARD AS SHELF LINER. CARDBOARD IS PROHIBITED AND CAN NOT BE USED. REMOVE ALL CARDBOARD. SURFACES NEED TO BE NON ABSORBAN...

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

OBSERVED INTERIOR AND EXTERIOR OF REFRIGERATORS UNCLEAN. MUST CLEAN IN DETAIL ALL REFRIGERATORS. OBSERVED STOVE AND COOKING AREAS UNCLEAN. REMOVE CARDBOARD FROM SHELVING AT BOTTOM OF STOVE AREA AND CLEAN SHELVING.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

OBSERVED FLOOR VERY UNCLEAN UNDER AND BEHIND ALL COOKING EQUIMENT. FLOOR BEHIND STOVE HAS ALOT OF FOOD DEBRIS AND GREASE. CLEAN AND MAINTAIN ALL FLOORS ALONG WALLS AND IN CORNERS. CLEAN IN DETAIL UNDER AND BEHIND ALL COOKING EQUIPMENT.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

OBSERVED WALL BEHIND STOVE AND EXPOSED HAND SINK IN KITHCEN WITH EXCESS GREASE ACCUMULATION. CLEAN AND MAINTAIN. OBSERVED VENTS ABOVE STOVES AND FRYERS VERY UNCLEAN WITH EXCESS GREASE ACCUMULATION. CLEAN AND MAINTAIN VENTS.

FOOD HANDLER REQUIREMENTS MET

OBSERVED NO IDPH FOOD HANDLER CERTIFICATES. MUST PROVIDE AN IDPH FOOD HANDLER CERTIFICATES FOR ALL EMPLOYEES.

SOURCE SOUND CONDITION, NO SPOILAGE, FOODS PROPERLY LABELED, SHELLFISH TAGS IN PLACE

OBSERVED 10LBS OF PEI MUSSELS AND 10 LBS OF CLAMS WITHOUT SHELLFISH TAGS. BOTH ITEMS DID NOT HAVE SHELLFISH TAG WITH PRODUCT AND NO TAGS COULD BE PRODUCED AT TIME OF INSPECTION. 20LBS OF SHELLFISH VALUED AT $100 WAS DISCARDED AND DENATURED. "SHELLFIS...

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

OBSERVED 12 DOZEN EGGS WEIGHING APPROXIMATELY 10LBS WAS FOUND ON COUNTER AT 75.3F. ALL EGGS WERE DISCARDED AND DENATURED. CRITICAL VIOLAITON 7-38-005 (A)

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED

OBSERVED NO CITY OF CHICAGO CERTIFIED FOOD MANAGER ON SITE AND NO CERTIFICATE POSTED WHILE POTENTIALLY HAZARDOUS FOOD IS BEING PREPARRED AND SERVED INCLUDINE SHELLFISH, PORK AND STEAK. MUST HAVE CITY OF CHICAGO CERTIFIED FOOD MANAGER ON SITE AT ALL T...

DISH MACHINES: PROVIDED WITH ACCURATE THERMOMETERS, CHEMICAL TEST KITS AND SUITABLE GAUGE COCK

OBSERVED NO CHEMICAL TEST KIT ON SITE TO INDICATE PROPER AMOUNT OF SANITIZER. SERIOUS VIOLATION 7-32-010

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

OBSERVED REACH IN CHEST FREEZER AND REACH IN FREEZER WITH EXCESS ICE ACCUMULATION. DEFROST AND MAINTAIN. OBSERVED THE USE OF CARDBOARD AS SHELF LINER. CARDBOARD IS PROHIBITED AND CAN NOT BE USED. REMOVE ALL CARDBOARD. SURFACES NEED TO BE NON ABSORBAN...

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

OBSERVED INTERIOR AND EXTERIOR OF REFRIGERATORS UNCLEAN. MUST CLEAN IN DETAIL ALL REFRIGERATORS. OBSERVED STOVE AND COOKING AREAS UNCLEAN. REMOVE CARDBOARD FROM SHELVING AT BOTTOM OF STOVE AREA AND CLEAN SHELVING.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

OBSERVED FLOOR VERY UNCLEAN UNDER AND BEHIND ALL COOKING EQUIMENT. FLOOR BEHIND STOVE HAS ALOT OF FOOD DEBRIS AND GREASE. CLEAN AND MAINTAIN ALL FLOORS ALONG WALLS AND IN CORNERS. CLEAN IN DETAIL UNDER AND BEHIND ALL COOKING EQUIPMENT.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

OBSERVED WALL BEHIND STOVE AND EXPOSED HAND SINK IN KITHCEN WITH EXCESS GREASE ACCUMULATION. CLEAN AND MAINTAIN. OBSERVED VENTS ABOVE STOVES AND FRYERS VERY UNCLEAN WITH EXCESS GREASE ACCUMULATION. CLEAN AND MAINTAIN VENTS.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

OBSERVED DIRTY WIPING CLOTHS ON ALL COUNTERS. WIPING CLOTHS NEED TO BE STORED WITHIN SANITIZER SOLUTION WHEN NOT IN USE.

FOOD HANDLER REQUIREMENTS MET

OBSERVED NO IDPH FOOD HANDLER CERTIFICATES. MUST PROVIDE AN IDPH FOOD HANDLER CERTIFICATES FOR ALL EMPLOYEES.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

Above violation still remaining(Cooler shelving that had peeling paint/rust, shall be repaired/replaced, cutting boards that had deep cuts, shall be repaired/replaced).

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED

Above violation still remaining(Stock items must be stored six inches off of floor to prevent pest harborage. Excess debris and clutter and old equipment in rear storage areas shall be removed).

WATER SOURCE: SAFE, HOT & COLD UNDER CITY PRESSURE

Found no hot running water under city pressure at this time of license inspection, per mgmt hot water heater got damaged by workers replacing doors. Mgmt was advised that it must provide hot running water under city pressure in order to pass license...

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED

Must reconnect/replaced exposed hand sinks in prep/dining areas, in oder to pass license inspection.

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA

Must provide soap dispenser with soap, and paper towels dispenser with paper towels to exposed hand sinks.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

Found front entrance/exit doors not rodent proofed, doors had gaps on bottom, sides of doors ranging from 1 inch, to 2/1/2 inches, also new windows had gaps on bottom of windows ranging from 1 inch, to 1 1/2 inch(outer openings not protected). Above...

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

Cooler shelving that had peeling paint/rust, shall be repaired/replaced, cutting boards that had deep cuts, shall be repaired/replaced.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

Non food contact surfaces of cooking equipment, coolers, cooler shelving/racks not clean, need detailed cleaning(crevices), prep tables lower shelving not clean, need detailed cleaning(crevices).

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

Floors under cooking equipment, heavy equipment, rear storage areas, and throughout premises not clean, need detailed cleaning.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

Walls that had exposed wallboard/plaster in rear kitchen area, rear storage areas, shall be repaired/sealed. Walls/windows that had exposed bricks, exposed plaster, and gaps, shall be repaired/sealed. Missing ceiling tiles in kitchen prep area, sha...

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED

Missing light shields in kitchen shall be provided.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED

Stock items must be stored six inches off of floor to prevent pest harborage. Excess debris and clutter and old equipment in rear storage areas shall be removed.