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Cy's King Crab Oyster Bar And Grill

August 17, 2015 · Pass w/ Conditions

😬mid

official resultPass w/ Conditions
resultPass w/ Conditions
inspection typeCanvass
failed findings4
critical findings1

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Failed findings

Wash And Rinse Water: Clean And Proper Temperaturecritical

Inspector note: NO HOT WATER WAS PROVIDED AT THE 2ND FLOOR 3 COMPARTMENT SINK AT THE BAR. HOT WATER TEMPERATURE WAS AT 105.4F. ALSO, AT THE 1ST FLOOR BAR, THE HOT WATER HANDLE WAS NOT OPERATIONAL. MANAGEMENT INSTRUCTED TO REPAIR AND TO PROVIDE HOT WATER ABOVE 110F AT BOTH 3 COMPARTMENT SINKS TO PROPERLY WASH DISHES AND UTENSILS. MANAGEMENT INSTRUCTED TO USE BASEMENT 3 COMPARTMENT SINK OR THE LOW TEMPERATURE DISHMACHINE UNTIL THE 3 COMPARTMENT SINKS HAVE BEEN REPAIRED. CRITICAL VIOLATION 7-38-030.
code 7Priority
food prep surfaces dirty

Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
Inspector note: DETAIL CLEAN THE FOLLOWING: INTERIOR OF ALL PREP COOLERS, VENTILATION HOOD AND FILTERS, ALL COOKING EQUIPMENT, SINKS THROUGHOUT THE BASEMENT, INTERIOR OF THE ICE MACHINE.
code 33
thermometers missing

Official wording: Lighting: Required Minimum Foot-Candles Of Light Provided, Fixtures Shielded
Inspector note: REPLACE THE BROKEN LIGHT SHIELD IN THE BASEMENT DISHWASHING AREA.
code 36
Food Handler Requirements Met

Inspector note: ALL FOOD HANDLERS MUST SHOW PROOF OF FOOD HANDLER TRAINING. MUST PROVIDE.
code 45

What changed since the previous inspection?

Compared with Pass on November 20, 2014: 4 findings appeared for the first time. 2 previous findings did not recur.

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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.