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Gt Fish & Oysters
April 24, 2018 · Pass w/ Conditions
😬mid
- official resultPass w/ Conditions
- resultPass w/ Conditions
- inspection typeComplaint
- failed findings5
- critical findings3
Failed findings
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no certified food manager on dutycriticalOfficial wording: Source Sound Condition, No Spoilage, Foods Properly Labeled, Shellfish Tags In PlaceInspector note: OBSERVED OYSTERS STORED IMPROPERLY IN THE WALK IN COOLER: NOTED TWO DIFFERENT BATCHES OF OYSTERS COMMINGLED AND LOOSE IN ONE CONTAINER. INSTRUCTED THAT SHELLFISH FROM DIFFERENT BATCHES MUST NOT BE COMMINGLED. ALSO NOTED TRAY OF SMALLER SHELLFISH WITHOUT A SHELLFISH TAG PRESENT IN THE CONTAINER. INSTRUCTED THAT ALL SHELLFISH MUST BE STORED WITH ITS TAG UNTIL THE LAST UNIT OF THAT BATCH IS SOLD OR DISCARDED. OPERATOR VOLUNTARILY DISCARDED 65 LBS OF SHELLFISH WORTH $400. CRITICAL VIOLATION: 7-38-005(B)
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certified manager paperwork missingcriticalOfficial wording: Facilities To Maintain Proper TemperatureInspector note: OBSERVED COOK LINE PREP TOP COOLER HOLDING IMPROPER AMBIENT TEMPERATURE OF 56-57 DEGREES F WHILE POTENTIALLY HAZARDOUS FOODS STORED INSIDE. THE UNIT WAS TAGGED DURING INSPECTION AND MUST NOT BE USED UNTIL THE CDPH HAS REMOVED THE TAG. INSTRUCTED THAT ALL COLD HOLDING EQUIPMENT MUST HOLD AT 40 DEGREES F OR BELOW AT ALL TIMES. CRITICAL VIOLATION: 7-38-005(A)
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sick-employee policy not followedcriticalOfficial wording: Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And ServiceInspector note: OBSERVED THE FOLLOWING POTENTIALLY HAZARDOUS FOOD STORED IN THE COOK LINE PREP TOP COOLER AT IMPROPER TEMPERATURES: BREADED OYSTERS, 50 DEGREES F; LOBSTER, 47 DEGREES F; PAR-COOKED ONIONS, 50 DEGREES F; MUSSELS, 49 DEGREES F; COOKED CAULIFLOWER, 49 DEGREES F; KIMCHI, 59 DEGREES F; CAULIFLOWER MEDLEY, 47 DEGREES F. OPERATOR VOLUNTARILY DISCARDED 25 LBS OF PRODUCT WORTH $165. INSTRUCTED THAT ALL COLD POTENTIALLY HAZARDOUS FOODS MUST BE STORED AT 40 DEGREES OR BELOW AT ALL TIMES. CRITICAL VIOLATION: 7-38-005(A)
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Food In Original Container, Properly Labeled: Customer Advisory Posted As NeededInspector note: OBSERVED NO CONSUMER ADVISORY POSTED IN PUBLIC VIEW AT TIME OF INSPECTION. INSTRUCTED THAT THE PROPER CONSUMER ADVISORY PLACARD MUST BE POSTED IN PUBLIC VIEW OR PRINTED IN THE MENU FOR ALL ITEMS THAT ARE SERVED RARE OR UNDERCOOKED (LIKE OYSTERS, LISTED ON FACILITY MENU). OPERATOR POSTED PROPER PLACARD NEAR RESTROOMS DURING INSPECTION.
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Food And Non-Food Contact Surfaces Properly Designed, Constructed And MaintainedInspector note: OBSERVED RAW WOOD SHELF BEING USED TO HOLD CHEMICALS AT BAR DISH MACHINE. MUST PAINT/SEAL THE SHELF TO BE SMOOTH, NON-ABSORBENT AND EASILY CLEANABLE.
What changed since the previous inspection?
Compared with Pass on May 4, 2017: 4 findings appeared for the first time. 1 finding recurred. 1 previous finding 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.