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WHITEY'S STEAK & SEA FOOD INC.

3225 N HARLEM AVE, CHICAGO, IL 60634 · Restaurant

7 inspections

  1. Canvass

    0 infraction

  2. Réinspection de la plainte

    11 infractions

    • 14. PREVIOUS SERIOUS VIOLATION CORRECTED, 7-42-090
      • PREVIOUS SERIOUS VIOLATIONS NOT CORRECTED ISSUED ON MAY 08, 2015, INSPECTION REPORT# 1537844. #18 - FOUND NO LICENSED PEST CONTROL WRITTEN LOG BOOK ON PREMISES. INSTRUCTED TO PROVIDE. A WRITTEN LOG SHALL BE MAINTAINED AND AVAILABLE AT ALL TIMES. #19 - FOUND NO OUTSIDE COMMERCIAL GARBAGE DUMPSTER. INSTRUCTED TO PROVIDE. INSTRUCTED MANAGER, ALL GARBAGE AND FOOD WASTE SHOULD BE STORED IN CONTAINERS WITH TIGHT FITTING LIDS AND MUST BE KEPT COVERED AND MAINTAIN. OUTSIDE GREASE DUMPSTER MUST BE KEPT CLEAN. CRITICAL VIOLATION 7-42-090
    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • UPGRADED TO CRITICAL VIOLATION #14.
    • 19. OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED
      • UPGRADED TO CRITICAL VIOLATION #14.
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • FOUND NO CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS (IE BEEF, CHICKEN, FISH ETC.) ARE BEING PREPARED AND SERVED. INSTRUCTED MANAGER/OWNER, A CERTIFIED FOOD MANAGER WITH CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE MUST BE PRESENT WHEN HANDLING POTENTIALLY HAZARDOUS FOODS AND NO CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE POSTED ON PREMISE. INSTRUCTED TO PROVIDE. SERIOUS VIOLATION 7-38-012
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • INSTRUCTED TO REPAIR OR REPLACE BROKEN RUBBER GASKET AROUND REACH-IN COOLER DOORS.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN THE FOLLOWING: INTERIOR AND EXTERIOR SURFACES OF ALL COOKING EQUIPMENT, INTERIOR SURFACES OF REACH-IN COOLER AND FREEZER WITH EXCESSIVE FOOD DEBRIS, 3 COMPARTMENT SINK, KNIFE RACK, PREP TABLE, STORAGE RACKS WITH BLACK MOLD LIKE BUILD-UP INSIDE REACH IN COOLER, STORAGE AND PREP SHELVES IN PREP AREA, FRONT COUNTER AND COUNTER SHELVES WITH CLUTTER.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOORS THROUGHOUT PREMISES (PREP AND DINING AREA) ALONG THE WALLS AND IN ALL CORNERS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • INSTRUCTED TO CLEAN AND MAINTAIN KITCHEN HOOD AND FILTERS AND WALLS THROUGHOUT PREP AND FRONT AREA.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • NOTED KITCHEN HOOD NOT FUNCTIONING PROPERLY (PRESENCE OF GREASE ODOR AND SMOKE WHILE COOKING ON PREMISE). INSTRUCTED TO REPAIR AND CLEAN.--------MUST PROVIDE VENTILATION INSIDE WASHROOM.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • NOTED CLUTTER AND CLOTHES IN REAR STORAGE AREA. INSTRUCTED TO CLEAN AND REMOVE.---------MUST CLEAN AND REMOVE UNNECESSARY ITEMS AND CLUTTER IN PREP, FRONT AND DINING AREA TO PREVENT PEST HARBORAGE.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • NO EMPLOYEE FOOD HANDLER TRAINING CERTIFICATES ON PREMISE. INSTRUCTED TO PROVIDE(INFORMATION PROVIDED).
  3. Réinspection de la plainte

    10 infractions

    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • FOUND NO LICENSED PEST CONTROL WRITTEN LOG BOOK ON PREMISES. INSTRUCTED TO PROVIDE. A WRITTEN LOG SHALL BE MAINTAINED AND AVAILABLE AT ALL TIMES. SERIOUS VIOLATION 7-38-020
    • 19. OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED
      • FOUND NO OUTSIDE COMMERCIAL GARBAGE DUMPSTER. INSTRUCTED TO PROVIDE. INSTRUCTED MANAGER, ALL GARBAGE AND FOOD WASTE SHOULD BE STORED IN CONTAINERS WITH TIGHT FITTING LIDS AND MUST BE KEPT COVERED AND MAINTAIN. OUTSIDE GREASE DUMPSTER MUST BE KEPT CLEAN. SERIOUS VIOLATION 7-38-020
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • FOUND NO CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS (IE BEEF, CHICKEN, FISH ETC.) ARE BEING PREPARED AND SERVED. INSTRUCTED MANAGER/OWNER, A CERTIFIED FOOD MANAGER WITH CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE MUST BE PRESENT WHEN HANDLING POTENTIALLY HAZARDOUS FOODS AND NO CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE POSTED ON PREMISE. INSTRUCTED TO PROVIDE. SERIOUS VIOLATION 7-38-012
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • INSTRUCTED TO REPAIR OR REPLACE BROKEN RUBBER GASKET AROUND REACH-IN COOLER DOORS.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN THE FOLLOWING: INTERIOR AND EXTERIOR SURFACES OF ALL COOKING EQUIPMENT, INTERIOR SURFACES OF REACH-IN COOLER AND FREEZER WITH EXCESSIVE FOOD DEBRIS, 3 COMPARTMENT SINK, KNIFE RACK, PREP TABLE, STORAGE RACKS WITH BLACK MOLD LIKE BUILD-UP INSIDE REACH IN COOLER, STORAGE AND PREP SHELVES IN PREP AREA, FRONT COUNTER AND COUNTER SHELVES WITH CLUTTER.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOORS THROUGHOUT PREMISES (PREP AND DINING AREA) ALONG THE WALLS AND IN ALL CORNERS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • INSTRUCTED TO CLEAN AND MAINTAIN KITCHEN HOOD AND FILTERS AND WALLS THROUGHOUT PREP AND FRONT AREA.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • NOTED KITCHEN HOOD NOT FUNCTIONING PROPERLY (PRESENCE OF GREASE ODOR AND SMOKE WHILE COOKING ON PREMISE). INSTRUCTED TO REPAIR AND CLEAN.--------MUST PROVIDE VENTILATION INSIDE WASHROOM.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • NOTED CLUTTER AND CLOTHES IN REAR STORAGE AREA. INSTRUCTED TO CLEAN AND REMOVE.---------MUST CLEAN AND REMOVE UNNECESSARY ITEMS AND CLUTTER IN PREP, FRONT AND DINING AREA TO PREVENT PEST HARBORAGE.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • NO EMPLOYEE FOOD HANDLER TRAINING CERTIFICATES ON PREMISE. INSTRUCTED TO PROVIDE(INFORMATION PROVIDED).
  4. Plainte

    10 infractions

    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • FOUND NO LICENSED PEST CONTROL WRITTEN LOG BOOK ON PREMISES. INSTRUCTED TO PROVIDE. A WRITTEN LOG SHALL BE MAINTAINED AND AVAILABLE AT ALL TIMES. SERIOUS VIOLATION 7-38-020
    • 19. OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED
      • FOUND NO OUTSIDE COMMERCIAL GARBAGE DUMPSTER. INSTRUCTED TO PROVIDE. INSTRUCTED MANAGER, ALL GARBAGE AND FOOD WASTE SHOULD BE STORED IN CONTAINERS WITH TIGHT FITTING LIDS AND MUST BE KEPT COVERED AND MAINTAIN. OUTSIDE GREASE DUMPSTER MUST BE KEPT CLEAN. SERIOUS VIOLATION 7-38-020
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • FOUND NO CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS (IE BEEF, CHICKEN, FISH ETC.) ARE BEING PREPARED AND SERVED. INSTRUCTED MANAGER/OWNER, A CERTIFIED FOOD MANAGER WITH CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE MUST BE PRESENT WHEN HANDLING POTENTIALLY HAZARDOUS FOODS AND NO CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE POSTED ON PREMISE. INSTRUCTED TO PROVIDE. SERIOUS VIOLATION 7-38-012
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • INSTRUCTED TO REPAIR OR REPLACE BROKEN RUBBER GASKET AROUND REACH-IN COOLER DOORS.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN THE FOLLOWING: INTERIOR AND EXTERIOR SURFACES OF ALL COOKING EQUIPMENT, INTERIOR SURFACES OF REACH-IN COOLER AND FREEZER WITH EXCESSIVE FOOD DEBRIS, 3 COMPARTMENT SINK, KNIFE RACK, PREP TABLE, STORAGE RACKS WITH BLACK MOLD LIKE BUILD-UP INSIDE REACH IN COOLER, STORAGE AND PREP SHELVES IN PREP AREA, FRONT COUNTER AND COUNTER SHELVES WITH CLUTTER.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOORS THROUGHOUT PREMISES (PREP AND DINING AREA) ALONG THE WALLS AND IN ALL CORNERS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • INSTRUCTED TO CLEAN AND MAINTAIN KITCHEN HOOD AND FILTERS AND WALLS THROUGHOUT PREP AND FRONT AREA.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • NOTED KITCHEN HOOD NOT FUNCTIONING PROPERLY (PRESENCE OF GREASE ODOR AND SMOKE WHILE COOKING ON PREMISE). INSTRUCTED TO REPAIR AND CLEAN.--------MUST PROVIDE VENTILATION INSIDE WASHROOM.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • NOTED CLUTTER AND CLOTHES IN REAR STORAGE AREA. INSTRUCTED TO CLEAN AND REMOVE.---------MUST CLEAN AND REMOVE UNNECESSARY ITEMS AND CLUTTER IN PREP, FRONT AND DINING AREA TO PREVENT PEST HARBORAGE
    • 45. FOOD HANDLER REQUIREMENTS MET
      • NO EMPLOYEE FOOD HANDLER TRAINING CERTIFICATES ON PREMISE. INSTRUCTED TO PROVIDE(INFORMATION PROVIDED).
  5. Canvass

    3 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • Non food contact surfaces of reach in cooler shelving/racks not clean, need detailed cleaning(crevices), non food contact surfaces of cooking equipment not clean, need detailed cleaning(crevices).
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • Floors under cooking equipment, and by mop sink area not clean, needs detailed cleaning(corners).
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • Exhaust canopy not clean, had excess grease build up, needs detailed cleaning.
  6. Canvass

    0 infraction

  7. License

    4 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • Floors in rear kitchen areas need cleaning, gaps sealed.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • Walls that had hole/gaps peeling paint in front of kitchen area, shall be repaired/sealed, must provide missing cove moulding to rear of kitchen , prep area, and under 3 compartment sink. Door frame of front kitchen had exposed raw wood, shall be sealed.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • No ventilation in washroom. Must install mechanical ventilation or have a window that is openable and screened. Utility (mop) sink not installed. Must install utility sink supplied with hot and cold running water and connected to city sewer. Must install backflow prevention device if a hose is going to be attached to faucet. Must cap exposed plumbing in front counter area or install exposed hand sink if food or drink is going to be handled in area.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • Excess debris and clutter shall be remove from rear of premises.