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Cy's King Crab Oyster Bar And Grill

August 23, 2017 · Pass w/ Conditions

😬mid

official resultPass w/ Conditions
resultPass w/ Conditions
inspection typeComplaint
failed findings4
critical findings2

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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: OBSERVED FOOD THAT WAS NOT WHOLESOME IN APPEARANCE STORED INSIDE A WALK-IN COOLER LOCATED IN THE BASEMENT: 28 LOAVES OF BREAD AND BUNS WERE DISCARDED DUE TO MOLD-LIKE SUBSTANCE COVERING THE EXTERIOR BREAD PRODUCTS. MANAGER WAS UNAWARE THAT THE COOLER HAD EITHER BEEN SHUT OFF OR BROKE DOWN BECAUSE THE REFRIGERATION UNIT WAS NOT ON DURING INSPECTION. NO POTENTIALLY HAZARDOUS FOOD ITEMS WERE STORED INSIDE OF THE COOLER, HOWEVER THE MANAGER DISCARDED ALL 28 LOAVES OF MOLDY BREAD/BUNS. CRITICAL VIOLATION 7-38-005(B)
code 1Priority
food from a questionable sourcecritical

Official wording: Adequate Number, Convenient, Accessible, Designed, And Maintained
Inspector note: NO HOT OR TEMPERED RUNNING WATER AT THE HAND SINKS AND WASHROOM HAND SINKS ON THE 1ST FLOOR: THE TEMPERATURE OF THE EXPOSED HAND SINK IN THE 1ST FLOOR KITCHEN, THE HAND SINKS BEHIND THE 1ST FLOOR BAR, AND THE 5 WASHBOWL SINKS IN THE 1ST FLOOR WASHROOMS WERE 77.8F. MANGER WAS ABLE TO CONTACT A PROFESSIONAL TO COME OUT DURING THE INSPECTION TO ADJUST THE HOT WATER HEATER AND PROVIDE WARM WATER ON THE 1ST FLOOR PRIOR TO THE END OF THE INSPECTION. AFTER ADJUSTING THE HOT WATER HEATER, A TEMPERATURE OF 93.2F WAS OBSERVED AT THE 1ST FLOOR SINKS. CRITICAL VIOLATION CORRECTED DURING INSPECTION. CRITICAL VIOLATION 7-38-030
code 11Priority
Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained

Inspector note: INSTRUCTED TO HAVE THE HOODVENTS SERVICED IN THE KITCHEN TO REMOVE GREASE AND DUST ACCUMULATION TO PROVIDE ADEQUATE VENTILATION ABOVE THE COOKING EQUIPMENT AT ALL TIMES.
code 32
food prep surfaces dirty

Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
Inspector note: INSTRUCTED TO DETAIL CLEAN AND MAINTAIN THE LOWER COMPARTMENT OF THE DEEP FRYERS IN THE MAIN KITCHEN TO REMOVE GREASE BUILDUP AND SPLATTER.
code 33

What changed since the previous inspection?

Compared with No Entry on August 15, 2017: 4 findings appeared for the first time.

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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.