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Shrimp House

June 28, 2017 · Pass w/ Conditions
😬mid
  • official resultPass w/ Conditions
  • resultPass w/ Conditions
  • inspection typeCanvass
  • failed findings3
  • critical findings2

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Failed findings

  • certified manager paperwork missingcritical
    Official wording: Facilities To Maintain Proper Temperature
    Inspector note: PREMISES PREP COOLER IN FRONT PREP AREA MAINTAINING IMPROPER AIR TEMPERATURE OF 54.8F. COOLER MUST MAINTAIN 40.F OR BELOW MUST USE ADDITIONAL COOLER ON PREMISES THATS 40.0F OR BELOW-CDI. MUST CONTACT CDPH FOR TAG REMOVAL TO USE COOLER. CRITICAL VIOLATION 7-38-005A.
    code 2Priority
  • sick-employee policy not followedcritical
    Official wording: Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And Service
    Inspector note: FOUND POTENTIALLY HAZARDOUS FOODS BEING MAINTAINED AT IMPROPER COLD TEMPERATURES INSIDE OF PREP COOLER. APPROX 2-LBS OF COOKED BEEF AT 58.7F, SLICED TOMATOES AT 53.7F,. FOOD REMOVED AND DISCARDED BY MANAGER COST APPROX $15.00-CDI. MUST MAINTAIN COLD FOODS AT 40.OF OR BELOW. CRITICAL VIOLATION 7-38-005A.
    code 3Priority
  • hot/cold holding temps off
    Official wording: * Certified Food Manager On Site When Potentially Hazardous Foods Are Prepared And Served
    Inspector note: MANAGER HAS NO VALID CITY OF CHICAGO FOOD SANITATION CERTIFICATE POSTED OR PROOF OF PAID ENROLLMENT IN FOOD SANITATION CLASS AT THIS TIME OF INSPECTION WHEN FOOD IS BEING PREPARED AND HANDLED, GRAVY -187.5F. FISH AND CHICKEN COOKED PRE ORDER, ( FISH-198.0F. SERIOUS VIOLATION 7-38-012.
    code 21

What changed since the previous inspection?

Compared with Pass on September 14, 2016: 3 findings appeared for the first time. 5 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.

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