SHARKS ON DIVISION CORPORATION

Violations (17)

• 2

  CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE

  OBSERVED NO CERTIFIED FOOD MANAGER ON SITE AND NO CERTIFICATE POSTED WHILE (TCS FOODS) CHICKEN WINGS AND FISH ETC. IS BEING PREPARED/HANDLED.INSTRUCTED PERSON IN CHARGE, THAT A CITY OF CHICAGO CERTIFIED FOOD SERVICE MANAGER MUST BE ON SITE AT ALL TIMES WHEN (TCS FOODS) ARE PREPARED, HANDLED, AND/OR SERVED.PRIORITY FOUNDATION VIOLATION 7-38-012, CITATION ISSUED.

• 3

  MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING

  OBSERVED NO WRITTEN EMPLOYEE HEALTH POLICY ON THE PREMISES.INSTRUCTED TO PROVIDE A SIGNED EMPLOYEE HEALTH POLICY FOR EACH EMPLOYEE. PRIORITY FOUNDATION VIOLATION 7-38-010, CITATION ISSUED.

• 1

  PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES

  OBSERVED NO PERSON IN CHARGE PRESENT WITH CITY OF CHICAGO CERTIFIED MANAGER CERTIFICATE.

• 5

  PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

  FOUND NO PROCEDURE/PLAN FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS. INSTRUCTED TO PROVIDE AND MAINTAIN REQUIRED PROCEDURE/PLAN AND APPROPRIATE SUPPLIES OR KIT. (NECESSARY ITEMS AT A MINIMUM: GLOVES, FACE MASKS, DISPOSABLE MOPS AND APPROPRIATE SANITIZER/SPRAY THAT IS EGFFECTIVE AGAINST NOROVIRUS). PRIORITY FOUNDATION VIOLATION 7-38-005, CITATION ISSUED.

• 10

  ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

  OBSERVED NO HOT RUNNING WATER AT THE HANDWASHING SINK AT FRONT PREP AREA WATER TEMPERATURE RANGING FROM (72.3F-75.7F). INSTRUCTED MANAGEMENT HANDWASHING SINKS WATER TEMPERATURE MUST BE PROVIDED OF AT LEAST 100 F THROUGH A MIXING VALVE OR COMBINATION FAUCET. INSTRUCTED MANAGEMENT TO REPAIR AND MAINTAIN AS REQUIRED.PRIORITY VIOLATION 7-38-030(C), CITATION ISSUED.

• 35

  APPROVED THAWING METHODS USED

  OBSERVED IMPROPER THAWING BEING DONE ON FROZEN BEEF.THAWING MUST OCCUR WITH FOOD BEING PLACED IN THE WALK IN COOLER OVER NIGHT, OR UNDER COLD RUNNING WATER. INSTRUCTED TO MAINTAIN CORRECT THAWING PROCEDURES.

• 36

  THERMOMETERS PROVIDED & ACCURATE

  OBSERVED NO THERMOMETER INSIDE THE 3-DOOR PREP LINE REFRIGERATION UNIT CONSPICUOUSLY POSTED TO MONITOR THE AMBIENT TEMPERATURE OF EQUIPMENT.INSTRUCTED TO EQUIP ALL REFRIGERATION UNITS WITH ACCURATE AND WORKING THERMOMETERS AND MAINTAIN.

• 37

  FOOD PROPERLY LABELED; ORIGINAL CONTAINER

  OBSERVED BULK CONTAINERS IN REAR WITHOUT A LABEL.INSTRUCTED TO PROVIDE THE COMMON NAME ON ALL BULK CONTAINERS TO PROPERLY IDENTIFY ITEMS(SALT, SUGAR, FLOUR ETC).

• 38

  INSECTS, RODENTS, & ANIMALS NOT PRESENT

  OBSERVED NO LICENSED PEST CONTROL LOGBOOK AVAILABLE ON PREMISES. INSTRUCTED TO PROVIDE A PEST CONTROL LOGBOOK WITH A COMPLETE CONTENTS ( CONTRACT /SERVICE AGREEMENT, SERVICE REPORT, COPY OF THE IDPH LICENSE, CHEMICALS USED ETC.) PRIORITY FOUNDATION VIOLATION 7-38-020 (C), CITATION ISSUED.

• 38

  INSECTS, RODENTS, & ANIMALS NOT PRESENT

  OBSERVED GAP OPENING AT BOTTOM OF THE FRONT ENTRANCE DOOR.INSTRUCTED TO MAKE DOOR TIGHT FITTING ALL ACROSS THE BOTTOM TO PREVENT PEST ENTRY AND MAINTAIN.

• 47

  FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

  INSTRUCTED TO TRANSFER FOOD PRODUCTS FROM AN OPEN ORIGINAL CAN CONTAINER INTO FOOD GRADE CONTAINER FOR PROPER FOOD STORAGE AND MAINTAIN.

• 48

  WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS

  OBSERVED NO CHEMICAL SANITIZING TEST KIT TO TEST SANITIZER CONCENTRATION AT THE DISHWASHING 3-COMPARTMENT SINK.INSTRUCTED TO PROVIDE AND A CHEMICAL SANITIZING TEST KIT ON THE PREMISES AND MAINTAIN.PRIORITY FOUNDATION VIOLATION 7-38-005, CITATION ISSUED.

• 49

  NON-FOOD/FOOD CONTACT SURFACES CLEAN

  INSTRUCTED TO DETAIL CLEAN THE INTERIOR OF THE MICROWAVE AND PREP COOLERS AND DEEP FRYERS AND MAINTAIN.

• 54

  GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED

  OBSERVED THE OUTSIDE GARBAGE ENCLOSURE NOT MAINTAINED WITH OLD EQUIPMENTS, PILED CONSTRUCTION MATERIALS ETC. POTENTIAL PEST HARBORAGE INSTRUCTED TO REMOVE ALL EQUIPMENT ETC. AND BETTER MAINTAIN SAID AREAS.

• 55

  PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

  OBSERVED FOOD DEBRIS AND SPILLS ON THE FLOORS AND SURFACES THROUGHOUT THE FACILITY. INSTRUCTED TO DETAIL CLEAN UNDER ALL SHELVING UNITS, INTERIOR OF PREP DISH AREA, AROUND THE DEEP FRYERS, PREP TABLES AND ALL COOKING EQUIPMENT TO REMOVE SPILLS, FOOD DEBRIS, AND DIRT BUILDUP. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN AT ALL TIMES.

• 56

  ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED

  INSTRUCTED TO DETAIL CLEAN THE KITCHEN EXHAUST HOOD SYSTEM/FILTERS TO REMOVE ACCUMULATION OF HANGING DUSTS AND MAINTAIN.

• 57

  ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING

  OBSERVED NO FOOD HANDLER CERTIFICATES PROVIDED ON THE PREMISES.MUST SHOW PROOF OF TRAINING FOR ALL FOOD HANDLING EMPLOYEES AND MAINTAIN.