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Lawrence Fish Market

January 10, 2018 · Fail

🪳cooked

official resultFail
resultFail
inspection typeComplaint
failed findings8
critical findings2

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Failed findings

food from a questionable sourcecritical

Official wording: Adequate Number, Convenient, Accessible, Designed, And Maintained
Inspector note: EMPTY BUCKETS AND BLUE PLASTIC CONTAINERS WITH CHEMICALS STORED IN FRONT OF THE EXPOSED HAND SINK. UNABLE TO WASH HANDS DUE TO EXPOSED SINK NOT ACCESSIBLE TO WASH HANDS. CRITICAL VIOLATION 7-38-030. OWNER/MANAGER REMOVED THE EMPTY BUCKETS AND THE PLASTIC CONTAINERS WITH CHEMICALS DURING INSPECTION.
code 11Priority
water/temperature at the sink offcritical

Official wording: Water Source: Safe, Hot & Cold Under City Pressure
Inspector note: NO HOT RUNNING WATER THRU-OUT PREMISES. WATER TEMPERATURE AT 3 COMPARTMENT SINK IS 54.0F, HAND SINKS AT 53.0F, MOP SINK AT 56.0F. INSTRUCTED TO PROVIDE HOT RUNNING WATER AT 85.0F ON ALL HAND SINKS AND MOP SINK, AT LEAST 110-120.0F ON THE 3 COMPARTMENT SINK. CRITICAL VIOLATION 7-38-030. MANAGER CALLED THE PLUMBER FROM A1 PLUMBING CONTRACTION NAMED JAMES PAE, PLUMBER WAS ABLE TO PROVIDE HOT RUNNING WATER. ALL HAND WASHING FACILITIES WITH WATER TEMP AT 85-99.0F AND 3 COMPT SINK WATER TEMP AT 120.0F DURING INSPECTION.
code 9Priority
surfaces not properly sanitized

Official wording: Food Protected During Storage, Preparation, Display, Service And Transportation
Inspector note: INTERIOR OF THE ICE MAKER WITH DRIED BLACK MOLDY LIKE SUBSTANCE ON THE PLASTIC TUBE WHERE THE WATER IS COMING FROM. INSTRUCTED TO CLEAN ,SANITIZE THE PLASTIC TUBE AND MAINTAIN. INSTRUCTED NOT TO USE THE ICE MAKER UNTIL IT IS CLEANED AND SANITIZED. SERIOUS VIOLATION 7-38-005(A)
code 16
Food In Original Container, Properly Labeled: Customer Advisory Posted As Needed

Inspector note: LABEL ALL DRY FOOD CONTAINERS. LABEL AND DATE ALL COOKED POTENTIALLY HAZARDOUS FOODS INSIDE THE WALK IN COOLER AND MAINTAIN.
code 30
Clean Multi-Use Utensils And Single Service Articles Properly Stored: No Reuse Of Single Service Articles

Inspector note: ALL CLEAN UTENSILS, POTS AND PANS MUST BE STORED UPSIDE DOWN/INVERTED TO PREVENT DUST ACCUMULATION AND POSSIBLE CONTAMINATION.
code 31
food prep surfaces dirty

Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
Inspector note: CLEAN THE SHELVINGS OF THE DRY STORAGE SHELVE IN THE FRONT AREA AND MAINTAIN.
code 33
Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used

Inspector note: FLOORS ALONG THE BASE ALL CORNER WITH DEBRIS IN THE PREP AREA, DISH WASHING AREA, IN THE FRONT AREA IN FRONT OF THE DRY STORAGE SHELVE. MUST CLEAN AND REMOVE DEBRIS AND MAINTAIN. ALL FOOD CONTAINERS STORED ON THE FLOOR INSIDE THE WALK IN COOLER MUST BE ELEVATED 6"OFF THE FLOOR.
code 34
Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning Methods

Inspector note: WALLS WITH FOOD STAINED BY THE REAR AND FRONT PREP AREA . MUST CLEAN REMOVE STAINED AND MAINTAIN. SEAL ALL GAP AROUND PIPES THRU-OUT PREMISES AND MAINTAIN.
code 35

What changed since the previous inspection?

Compared with Pass on August 23, 2017: 8 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.