The Rim Seafood

July 24, 2015 · Fail

🪳cooked

official resultFail
resultFail
inspection typeLicense
failed findings10
critical findings3

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Failed findings

food from a questionable sourcecritical

Official wording: Adequate Number, Convenient, Accessible, Designed, And Maintained
Inspector note: Must reconnect/replaced exposed hand sinks in prep/dining areas, in oder to pass license inspection.
code 11Priority
food received at unsafe tempscritical

Official wording: Hand Washing Facilities: With Soap And Sanitary Hand Drying Devices, Convenient And Accessible To Food Prep Area
Inspector note: Must provide soap dispenser with soap, and paper towels dispenser with paper towels to exposed hand sinks.
code 12Priority
water/temperature at the sink offcritical

Official wording: Water Source: Safe, Hot & Cold Under City Pressure
Inspector note: Found no hot running water under city pressure at this time of license inspection, per mgmt hot water heater got damaged by workers replacing doors. Mgmt was advised that it must provide hot running water under city pressure in order to pass license inspection.
code 9Priority
toxic items stored near food

Official wording: No Evidence Of Rodent Or Insect Outer Openings Protected/Rodent Proofed, A Written Log Shall Be Maintained Available To The Inspectors
Inspector note: Found front entrance/exit doors not rodent proofed, doors had gaps on bottom, sides of doors ranging from 1 inch, to 2/1/2 inches, also new windows had gaps on bottom of windows ranging from 1 inch, to 1 1/2 inch(outer openings not protected). Above had no proof of pest control service, no log book, mgmt was advised to provide proof of pest control log book, service in order to pass license inspection.
code 18
Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained

Inspector note: Cooler shelving that had peeling paint/rust, shall be repaired/replaced, cutting boards that had deep cuts, shall be repaired/replaced.
code 32
food prep surfaces dirty

Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
Inspector note: Non food contact surfaces of cooking equipment, coolers, cooler shelving/racks not clean, need detailed cleaning(crevices), prep tables lower shelving not clean, need detailed cleaning(crevices).
code 33
Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used

Inspector note: Floors under cooking equipment, heavy equipment, rear storage areas, and throughout premises not clean, need detailed cleaning.
code 34
Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning Methods

Inspector note: Walls that had exposed wallboard/plaster in rear kitchen area, rear storage areas, shall be repaired/sealed. Walls/windows that had exposed bricks, exposed plaster, and gaps, shall be repaired/sealed. Missing ceiling tiles in kitchen prep area, shall be provided, walls in kitchen not clean, need cleaning(detailed). Walls outside bathrooms that had exposed plaster, gaps shall be repaired/sealed.
code 35
thermometers missing

Official wording: Lighting: Required Minimum Foot-Candles Of Light Provided, Fixtures Shielded
Inspector note: Missing light shields in kitchen shall be provided.
code 36
grimy wiping cloths

Official wording: Premises Maintained Free Of Litter, Unnecessary Articles, Cleaning Equipment Properly Stored
Inspector note: Stock items must be stored six inches off of floor to prevent pest harborage. Excess debris and clutter and old equipment in rear storage areas shall be removed.
code 41

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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.