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Business Info

Restaurant: Seashell Fish & Chicken
Address: 7131 S Jeffery Blvd K-2, Chicago, IL 60649
Type: Restaurant
Total inspections: 5
Last inspection: Nov 7, 2011

Score
(the higher the better)
100

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Violation descriptions and comments

Adequate and convenient hand washing facilities shall be provided for all employees. FOUND EXPOSED HANDWASHING SINK WITH NO SOAP OR PAPER TOWELS. INSTRUCTED TO ALWAYS HAVE HAND WASHING SINKS STOCKED WITH SOAP AND PAPER TOWELS. ITEMS WERE PROVIDED DURING INSPECTION. CITATION #63191-13 ISSUED.
All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. MUST REMOVE ALL POP CRATES BEING USED AS SHELVES AND PROVIDE SHELVING TO FRONT/REAR OF STORE FOR OVERFLOW OF PRODUCT.
All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. MUST DETAIL CLEAN AND MAINTAIN INTERIOR OF ALL COOKING EQUIPMENTS, COOLERS AND FREEZERS.
The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. MUST DETAIL CLEAN AND MAINTAIN FLOORS IN ALL CORNERS AND UNDER/AROUND ALL HEAVY EQUIPMENTS.
The walls and ceilings shall be in good repair and easily cleaned. MUST DETAIL CLEAN AND MAINTAIN ALL CEILING VENTS AND REPLACE/PROVIDE ALL WATER STAINED AND MISSING CEILING TILES THROUGHOUT.
MUST FIX AND MAINTAIN LEAKS AT THE BASE OF THE FAUCET ON THE 3-COMP. SINK. FIX SLOW DRAINING EXPOSED HAND WASHING SINK.
All employees who handle food shall wash their hands as often as necessary to maintain a high degree of personal cleanliness and should conform to hygienic practices prescribed by the Board of Health. FOUND FOOD HANDLERS MULTI-TASKING AND NOT WASHING HANDS THAT IS, HANDLING READY TO EAT AND RAW FOODS WITHOUT WASHING HANDS. INSTRUCTED TO WASH HANDS AFTER MULTI-TASKING. CITATION #63191-13
All employees shall be required to use effective hair restraints to confine hair.

MUST REMOVE ALL POP CRATES BEING USED AS SHELVES AND PROVIDE SHELVING TO FRONT/REAR OF STORE FOR OVERFLOW OF PRODUCT.
MUST DETAIL CLEAN AND MAINTAIN INTERIOR OF ALL COOKING EQUIPMENTS, COOLERS AND FREEZERS.
MUST DETAIL CLEAN AND MAINTAIN FLOORS IN ALL CORNERS AND UNDER/AROUND ALL HEAVY EQUIPMENTS.
MUST DETAIL CLEAN AND MAINTAIN ALL CEILING VENTS AND REPLACE/PROVIDE ALL WATER STAINED AND MISSING CEILING TILES THROUGHOUT.
MUST FIX AND MAINTAIN LEAKS AT THE BASE OF THE FAUCET ON THE 3-COMP. SINK. FIX SLOW DRAINING EXPOSED HAND WASHING SINK.

All employees shall be required to use effective hair restraints to confine hair.
All cold food shall be stored at a temperature of 40F or less. FOUND A PAN OF RAW CHICKEN SITTING IN THE 3 COMPARTMENT SINK AT AN IMPROPER TEMPERATURE OF 53.1F. INSTRUCTED TO KEEP ALL COLD POTENTIALLY HAZARDOUS FOODS AT 40F OR LOWER. ITEM WAS DISCARDED AND DENATURED, A WEIGHT OF APPROX. 20LBS. VALUED AT APPROX. $40.00. CRITICAL VIOLATION 7-38-005 CITATION #64224-11 ISSUED
All employees who handle food shall wash their hands as often as necessary to maintain a high degree of personal cleanliness and should conform to hygienic practices prescribed by the Board of Health. FOUND BOTH FOOD HANDLERS MULTI TASKING THAT IS, HANDLING RAW FOODS AND READY TO EAT FOODS AND NOT WASHING HANDS JUST PUTTING ON PLASTIC GLOVES AFTER THEY HAVE CONTAMINATED GLOVES BY BLOWING INTO THEM. INSTRUCTED TO WASH HANDS WHEN MULTI TASKING AND BEFORE/AFTER USING GLOVES. CRITICAL VIOLATION 7-38-010(A)
A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. FOUND NO CITY OF CHICAGO CERTIFIED FOOD MANAGER ON DUTY WHILE PREPARING/SERVING POTENTIALLY HAZARDOUS FOODS (I.E. FISH, CHICKEN, BEEF, ETC.)INSTRUCTED TO HAVE ONE ON SITE AT ALL TIMES. SERIOUS VIOLATION 7-38-012 CITATION #64225-12 ISSUED.
MUST REMOVE ALL POP CRATES BEING USED AS SHELVES AND PROVIDE SHELVING TO FRONT/REAR OF STORE FOR OVERFLOW OF PRODUCT.
MUST DETAIL CLEAN AND MAINTAIN INTERIOR OF ALL COOKING EQUIPMENTS, COOLERS AND FREEZERS.
MUST DETAIL CLEAN AND MAINTAIN FLOORS IN ALL CORNERS AND UNDER/AROUND ALL HEAVY EQUIPMENTS.
MUST DETAIL CLEAN AND MAINTAIN ALL CEILING VENTS AND REPLACE/PROVIDE ALL WATER STAINED AND MISSING CEILING TILES THROUGHOUT.
MUST FIX AND MAINTAIN LEAKS AT THE BASE OF THE FAUCET ON THE 3-COMP. SINK. FIX SLOW DRAINING EXPOSED HAND WASHING SINK.

Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities.NEED TO CLEAN ALL LIGHT SHIELDS,AND REPLACE MISSING SHIELD UNDER HOOD.
Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health.NEED TO PROVIDE BACK FLOW DEVICE BEFORE ATTACHING HOSE MUST PROVIDE .
All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.NEED TO CLEAN ALL DRY STORAGE SHELVES FRONT AND REAR DEFROST BOX FREEZER REAR EXCESSIVE ICE.ALSO CLEAN WALK-IN COOLER FAN GUARD COVER AND CLEAN REAR STOVE.
Cleaning equipment shall be properly stored away from food, utensils, equipment, and clean linens.CLUTTER IN REAR STORAGE AREA REMOVE ITEMS NOT BEING USED.
Soiled and clean linens, coats, and aprons shall be properly stored.OBSERVED WIPING CLOTH STORED ON REAR TABLE INSTRUCTED TO STORE IN 100PPM CHLORINE SANITIZER.
When toilet and lavatory facilities are provided for the patrons of food establishments, such facilities shall be adequate in number, convenient, accessible, properly designed, and installed according to the municipal code.HOT WATER TANK NOT MAINTAINED IN RESTROOM HOT WATER NOT RUNNING AT THIS TIME RESTROOM HOT WATER TANK IN CEILING MUST REPAIR AND PROVIDE HOT WATER.

Cleaning equipment shall be properly stored away from food, utensils, equipment, and clean linens.CONTINUE TO REMOVE CLUTTER IN REAR.
VIOLATION CORRECTED NEW HOT WATER TANK INSTALLED PREMISES HAS HOT WATER IN RESTROOM AT THIS TIME.
All utensils shall be thoroughly cleaned and sanitized after each usage. CONTINUE TO CLEAN THE ITEMS FROM REPORT 537660 10/28/11.
Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilitiesCONTINUE TO CLEAN LIGHT SHIELDS AS REORTED IN REPORT 537660 DATED 10/28/11.
The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline.NEED BACK FLOW DEVICE AS PER REPORT 537660 10/28/11.
VIOLATION CORRECTED

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Takes reservations:

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Accepts credit cards:

Yes No

Parking:

Garage Private Lot Street Valet Validated

Attire:

Casual Dress Business Casual Jacket Preferred Jacket Required Jacket and Tie Required Formal Attire

Good for groups:

Yes No

Good for kids:

Yes No

Delivery:

Yes No

Take-out:

Yes No

Waiter service:

Yes No

Outdoor seating:

Yes No

Wi-Fi:

Yes No

Good for:

Breakfast Brunch Lunch Dessert Dinner Late Night

Alcohol:

Beer & Wine Only Full Bar Happy Hour

Noise level:

Quiet Average Loud

Ambience:

Casual Classy Dive-y Hipster Intimate Romantic Touristy Trendy Upscale

Has TV:

Yes No

Caters:

Yes No

Wheelchair accessible:

Yes No

Live music:

Yes No

Scenic view:

Yes No

Gluten-free friendly:

Yes No

Vegan friendly:

Yes No

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