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Shark's Fish & Chicken

June 2, 2011 · Pass w/ Conditions

😬mid

official resultPass w/ Conditions
resultPass w/ Conditions
inspection typeShort Form Complaint
failed findings6
critical findings2

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Failed findings

certified manager paperwork missingcritical

Official wording: Facilities To Maintain Proper Temperature
Inspector note: All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities.OBSERVED COOLER WALK-IN 50*F COOLER TAGGED NO POTENTIALLY HAZARDOUS FOOD CAN BE STORED IN THE WALK-IN MUST BE ABLE TO KEEP PRODUCT TEMPERATURE 40*F OR BELOW.
code 2Priority
sick-employee policy not followedcritical

Official wording: Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And Service
Inspector note: All cold food shall be stored at a temperature of 40F or less. All hot food shall be stored at a temperature of 140F or higher.FOUND COOKED CHICKEN BEING HELD IN COOLER AT 82.2*f TO 78.4*f 20 LBS WERE DISPOSED OF BY MANAGER,ALSO RAW FISH 49*F EGGS 55.7*F 2 DOZ, GYROS SAUCE 52.7*F AND COLE SLAW 56.7*F TOTAL 28LBS VALUE $90.00.
code 3Priority
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.OBSERVED CARDBOARD ON PREP TABLEA AND DRY STORAGE SHELVES INSTRUCTED TO REMOVE
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.OBSERVED EXCESSIVE ICE IN WALK-IN FREEZER INSTRUCTED TO REMOVE AND CLEAN ALL COOKING EXTERIOR, COOLER STORAGE RACKS, AND FAN GUARD COVERS.DEFROST UP-RIGHT FREEZER.
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.CLEAN FLOOR UNDER AND AROUND ALL EQUIPMENT REAR AND FRONT
code 34
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.PREMISES HAS SOME CLUTTER IN REAR INSTRUCTED TO REMOVE ITEMS NOT BEING USED.
code 41

What changed since the previous inspection?

Compared with Pass on September 23, 2010: 6 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.