Cy's Crabhouse & Seafood Grill

January 12, 2010 · Fail

🪳cooked

official resultFail
resultFail
inspection typeComplaint
failed findings11
critical findings4

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Failed findings

no certified food manager on dutycritical

Official wording: Source Sound Condition, No Spoilage, Foods Properly Labeled, Shellfish Tags In Place
Inspector note: Shellfish shall be obtained from an approved source and kept in their original package until sold.NO SHELLFISH TAGS WITH THE FOLLOWING PRODUCTS: 58 EACH OYSTERS, STORED IN WALK-IN COOLER, AT 2ND FLOOR; 172EACH CLAMS STORED AT BOTTOM OF PREP COOLER, IN KITCHEN; 100EACH MUSSELS HALF CONTAINER IN WALK-IN COOLER, HALF STORED AT BOTTOM OF PREP COOLER IN KITCHEN.A SHEEFISH TAG MUST REMAIN WITH PRODUCT,UNTIL PRODUCT IS FINISHED.FOOD DISCARDED AND DENATURED.VALUE# 20.40.CRITICAL VIOLATION:7-38-005(B-2)HOOOO57395-13
code 1Priority
food received at unsafe tempscritical

Official wording: Hand Washing Facilities: With Soap And Sanitary Hand Drying Devices, Convenient And Accessible To Food Prep Area
Inspector note: Adequate and convenient hand washing facilities shall be provided for all employees.FOUND EXPOSED HANDSINK IN PREP AREA,WITHOUT PAPER TOWELS(COOK WAS PREPARING FOOD).MUST PROVIDE IT,FOR PROPER HANDWASHING.
code 12Priority
No Evidence Of Rodent Or Insect Infestation, No Birds, Turtles Or Other Animalscritical

Inspector note: All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin/insect infestations.OBSERVED EVIDENCE OF RAT DROPPINGS IN DIFFERENT LOCATION OF PREMISES, SPECIALLY IN KITCHEN:UNDER CLEAN GLASS WATER BASKET,UNDER COOKING EQUIPMENT, UNDER COFFEE STATION, UNDER STAIRCASE,UNDER SHELVES.RAT DROPPINGS WERE OBSERVED IN WAITRESS/WAITER STATION NEXT TO DINING AREA.RAT DROPPINGS WERE OBSERVED IN STORAGE AREA, 2ND FLOOR ,INCLUDED A DEAD BABY RAT.FOUL ODOR THROGHOUT THE KITCHEN.APPROX.60 OR MORE.MANAGEMENT IS REQUIRED TO CLEAN AND SANITIZE AREAS MENTIONED.NEED TO SEAL ALL OPENING,INCLUDED WALLS, CEILING, AND DOORS.CRITICAL VIOLATION:7-38-020 HOOOO57396-14
code 13Priority
handwashing sink issuescritical

Official wording: Sanitizing Rinse For Equipment And Utensils: Clean, Proper Temperature, Concentration, Exposure Time
Inspector note: 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.HIGH-TEMP DISHMACHINE NOT MAINTAINING TEMPERATURE OF 180F, PRESENTLY MAINTAINING TEMPERATURE OF 120F.DISHMACHINE WAS IN USE.INSTRUCTED TO CALL A TECHNICIAN.CRITICAL VIOLATION;7-38-030 HOOOO57395-13
code 8Priority
Food In Original Container, Properly Labeled: Customer Advisory Posted As Needed

Inspector note: All food not stored in the original container shall be stored in properly labeled containers.NEED TO PROTECT FOOD STORED IN COOLERS AND FREZEERS.MUST COVER FOOD AT ALL TIMES.
code 30
Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained

Inspector note: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.SIDE OF CHARCOAL GRILL NOT MAINTAINED(RUSTY AND HOLES)REPAIR OR REMOVE UNIT.
code 32
food prep surfaces dirty

Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
Inspector note: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.MUST CLEAN CHEST FREZEER, AND REMOVE EXCESS ICE BUILD-UP.CLEAN ALL COOKING EQUIPMENT, INCLUDED DEEP FRYERS(GREASE BUILD-UP).CLEAN INTERIOR AND EXTERIOR OF DISHMACHINE.
code 33
Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used

Inspector note: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.DETAIL CLEAN FLOOR THROUGHOUT THE KITCHEN, SPECIALLY ALONG BASEBOARDS, CORNERS, UNDER EQUIPMENT.NEED TO REGROUT FLOOR TILES THROUGHOUT THE KITCHEN,AND COFFEE STATION AREA.NEED TO CEAN FLOOR THROUGHOUT THE PREMISES.
code 34
pests in the house

Official wording: Ventilation: Rooms And Equipment Vented As Required: Plumbing: Installed And Maintained
Inspector note: 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 REPAIR LEAKING PIPE UNDER EXPOSED HAND SINK AND DISHMACHINE.
code 38
Refrigeration And Metal Stem Thermometers Provided And Conspicuous

Inspector note: 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.PROVIDE THERMOMETERS FOR ALL COOLERS AND FREZEERS, ALSO STEM THERMOMETERS TO CHECK FOOD TEMPERATURE.
code 40
grimy wiping cloths

Official wording: Premises Maintained Free Of Litter, Unnecessary Articles, Cleaning Equipment Properly Stored
Inspector note: 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.REMOVE ALL UNNECESSARY ARTICLES FROM STORAGE AREA,KITCHEN SHELVES.ALSO ELEVATE ITEMS NEEDED 6" OFF THE FLOORS.REMOVE EXCESS ICE BUIL-UP IN WALK-IN COOLER AT 2ND FLOOR,NEXT TO OPENED WALL(NORTH-WEST CORNER).
code 41

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About this record

This record comes from Chicago Department of Public Health. Cooked keeps the official result and wording separate from its plain-English explanation so you can verify what the inspector actually published.

Source: Chicago Data Portal.