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SHRIMP HOUSE

11623 S HALSTED ST, CHICAGO, IL 60628 · Restaurant

11 inspections

  1. Canvass

    0 infraction

  2. Canvass

    6 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • ** PREMISES HAS NO EMPLOYEE HEALTH POLICY. INSTRUCTED MANAGER TO COMPLY WITH THE NEW CODE OR CITATIONS WILL FOLLOW. PRIORITY FOUNDATION VIOLATION 7-38-010.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • **PREMISES HAS NO CLEAN UP PROCEDURES OR SUPPLIES FOR RESPONDING TO VOMITING AND/OR DIARRHEA EVENTS. INSTRUCTED MANAGER TO COMPLY WITH THE NEW CODE OR CITATIONS WILL FOLLOW. PRIORITY FOUNDATION VIOLATION #7-38-005.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • INSTRUCTED MANAGER THAT TCS FOODS THAT ARE REPACKAGED MUST HAVE PROPER LABELS.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • MUST DETAIL CLEAN AND DEFROST THE INTERIOR OF THE REACH IN FREEZERS TO REMOVE SPILLS, DEBRIS AND ICE BUILD UP. ALSO REPAIR THE RUBBER GASKET AROUND SAID DOORS.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • FLOORS NEED CLEANING ALONG THE WALL BASE IN THE FRONT STORAGE AREA TO REMOVE SPILLS.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • INSTRUCTED MANAGER THAT ALL FOOD HANDLER MUST COMPLY WITH THE IDPH FOOD HANDLER REQUIREMENTS OR CITATIONS WILL FOLLOW.
  3. Canvass Re-Inspection

    0 infraction

  4. Canvass

    3 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • 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.
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • 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.
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • 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.
  5. Canvass

    5 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • LABEL ALL BULK CONTAINERS IN REAR STORAGE AREA.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • SEAL LOOSE GASKET ON CHEST FREEZER. REMOVE GROCERY BAGS AND PROPERLY STORE FOOD IN FOOD STORAGE BAGS OR CONTAINERS.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN INTERIOR AND EXTERIOR OF ALL DOOR SURFACES AND GASKETS ON PREP AND DISPLAY COOLERS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • CLEAN INTERIOR OF VENTILATION HOOD AND LIGHT SHIELDS IN PREP AREA. REPLACE ALL STAINED CEILING TILES IN PREP AND STORAGE AREAS.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • INSTALL BACK FLOW DEVICE ON UTILITY SINK. PROVIDE ADEQUATE STOPPERS FOR 3-COMPARTMENT SINK.
  6. Consultation

    7 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • INSTRUCTED TO REMOVE THE EXCESS ICE BUILD UP FROM ALL FREEZERS. MAINTAIN SAME.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • INSTRUCTED TO REMOVE THE RUST FROM THE TOP EXTERIOR SURFACE OF THE GREASE TRAP.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INSTRUCTED TO CLEAN AND MAINTAIN THE INTERIOR OF THE DEEP FRYERS, FREEZERS AND RUBBER GASKETS ON COOLERS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • INSTRUCTED TO CLEAN AND MAINTAIN THE FLOORS UNDER THE DEEP FRYERS. REMOVE GREASE SPILLS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • INSTRUCTED TO CLEAN THE WALLS/CEILING VENTS BEHIND AND ABOVE THE REAR PREP TABLE. REMOVE DIRT/DUST BUILD UP AND HOT SAUCE DRIPPING DOWN WALL. ALSO, CLEAN THE PIPES/CONDUITS UNDER THE VENTILATION HOOD.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST REPLACE ALL WATER STAINED CEILING TILES IN THE REAR PREP AREA. MAINTAIN SAME.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • INSTRUCTED TO MEET THE FOOD HANDLER REQUIREMENTS.
  7. Canvass

    9 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • FOUND RAW CHICKEN (70LBS. VALUED AT $70)SITTING IN TWO OF THE COMPARTMENTS ON THE 3-COMPARTMENT SINK AT IMPROPER TEMPERATURES (49.1F-56.6F). ALSO, FOUND COLE SLAW (10LBS. VALUED AT $6.00)THAT WAS SITTING ON THE PREP TABLE AND THEN PLACED IN THE COOLER AT IMPROPER TEMPERATURES (55.4F-58.6F). INSTRUCTED TO KEEP COLD FOODS 40F OR LOWER. MANAGER VOLUNTARILY DENATURED AND DISCARDED ALL ITEMS. CRITICAL VIOLATION 7-38-005(A)
    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • FOOD NOT PROTECTED DURING STORAGE, PREPARATION, ETC. FOUND A FLY STRIP HANGING IN THE REAR PREP/DISH WASHING AREA. INSTRUCTED TO REMOVE STRIP AND ONLY HANG IN NON-PREP AREAS. SERIOUS VIOLATION 7-38-005(A)
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • INSTRUCTED TO REMOVE THE RUST FROM THE TOP EXTERIOR SURFACE OF THE GREASE TRAP.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • INSTRUCTED TO REMOVE THE EXCESS ICE BUILD UP FROM ALL FREEZERS. MAINTAIN SAME.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INSTRUCTED TO CLEAN AND MAINTAIN THE INTERIOR OF THE DEEP FRYERS, FREEZERS AND RUBBER GASKETS ON COOLERS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • INSTRUCTED TO CLEAN AND MAINTAIN THE FLOORS UNDER THE DEEP FRYERS. REMOVE GREASE SPILLS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • INSTRUCTED TO CLEAN THE WALLS/CEILING VENTS BEHIND AND ABOVE THE REAR PREP TABLE. REMOVE DIRT/DUST BUILD UP AND HOT SAUCE DRIPPING DOWN WALL. ALSO, CLEAN THE PIPES/CONDUITS UNDER THE VENTILATION HOOD.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST REPLACE ALL WATER STAINED CEILING TILES IN THE REAR PREP AREA. MAINTAIN SAME.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • INSTRUCTED TO MEET THE FOOD HANDLER REQUIREMENTS.
  8. Canvass Re-Inspection

    2 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN INTERIOR AND EXTERIOR OF ALL FRYERS, PREP TABLES, COOLERS, FREEZERS, VENTILATION HOOD.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • WALLS NEED CLEANING IN REAR PREP AREA (SPILLS). CLEAN ALL CEILING VENTS (DUST BUILDUP).
  9. Canvass

    4 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • IMPROPER TEMPERATURE OF REAR REACH-IN COOLER 48.9F. INSTRUCTED MANAGER TO REPAIR. COOLER MUST MAINTAIN 40 F OR BELOW. REACH-IN COOLER IS TAGGED HELD FOR INSPECTION AND MUST NOT BE USED UNTIL REINSPECTED BY CHICAGO DEPARTMENT OF HEALTH. CRITICAL VIOLATION 7-38-005A CITATION ISSUED.
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • IMPROPER TEMPERATURE OF 7-HALF GALLONS TZATZIKI SAUCE (56.3-57.1F) AND 52-2OZ COLESLAW (51.2F)STORED IN REAR REACH-IN COOLER. INSTRUCTED MANAGER TO DISCARD APPROXIMATELY $40 WORTH OF FOOD. ALL POTENTIALLY HAZARDOUS FOOD MUST BE 40F OR BELOW DURING STORAGE. CRITICAL VIOLATION 7-38-005A CITATION ISSUED.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN INTERIOR AND EXTERIOR OF ALL FRYERS, PREP TABLES, COOLERS, FREEZERS, VENTILATION HOOD.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • WALLS NEED CLEANING IN REAR PREP AREA (SPILLS). CLEAN ALL CEILING VENTS (DUST BUILDUP).
  10. Canvass

    4 infractions

    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • NO PEST CONTROL LOG BOOK AVAILABLE DURING INSPECTION. INSTRUCTED MANAGER TO PROVIDE. SERIOUS VIOLATION 7-38-020 CITATION ISSUED.
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO CERTIFIED MANAGER ON DUTY WHEN ITALIAN BEEF 170.9F AND COOKED TO ORDER FOOD PREPARED AND SERVED. SERIOUS VIOLATION 7-38-012 CITATION ISSUED.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • SEAL ALL OPENINGS AROUND PIPE FITTINGS UNDER EXPOSED SINKS. REPLACE STAINED CEILING TILES. CLEAN CEILING VENTS AND LIGHT SHIELDS IN FRONT PREP AREA.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • PROVIDE THERMOMETERS IN ALL COOLERS.
  11. Canvass

    1 infraction

    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • 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. MUST MAINTAIN CLEANING EQUIPMENT/MOP PROPERLY WHEN STORED.