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CAPTAIN HOOKS OF DAN RYAN

205 W 87TH ST, CHICAGO, IL 60620 · Restaurant

Inspection summary

CAPTAIN HOOKS OF DAN RYAN has been inspected 9 times by Chicago Department of Public Health since October 17, 2012. The most recent inspection, on October 21, 2019, found no infractions.

1 of 9 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Pests, Food source, labelling and allergens and Chemicals and toxic substances.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 4 times across 2 separate inspections, most recently on August 14, 2017. For example: NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded 2 times across 2 separate inspections, most recently on March 6, 2015. For example: FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on August 14, 2017. For example: DISH MACHINES: PROVIDED WITH ACCURATE THERMOMETERS, CHEMICAL TEST KITS AND SUITABLE GAUGE COCK

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded once on February 9, 2016. For example: APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 24 times across 8 separate inspections, most recently on August 25, 2017. For example: FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

About this data

These results come from Chicago Department of Public Health, which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

9 inspections

  1. Canvass

    0 infractions

  2. Complaint Re-Inspection

    8 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • REMOVE ICE BUILDUP INSIDE WALK-IN FREEZER. REMOVE RUST DEPOSITS ON SHELVING INSIDE WALK-IN COOLER AND FREEZER.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INSTRUCTED MANAGER TO CLEAN AND SANITIZE ALL FRYERS, FRYER CABINETS, GRILL, PREP TABLES, ROLLING CARTS, HOLDING UNITS, COOLERS, FREEZERS, SHELVES INSIDE WALK-IN COOLERS AND FREEZERS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN FLOORS UNDER ALL EQUIPMENT, ALONG WALLS AND IN ALL CORNERS IN PREP, STORAGE AND DINING AREAS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • CLEAN WALL BEHIND ALL COOKING EQUIPMENT AND PREP TABLES. CLEAN/REPLACE ALL SOILED CEILING TILES AND CEILING VENTS.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • PROVIDE ADEQUATE STOPPERS FOR 3-COMPARTMENT SINK TO PROPERLY WASH, RINSE, AND SANITIZE FOOD EQUIPMENT AND UTENSILS.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • ELEVATE ALL STOCK OFF FLOOR IN REAR STORAGE AREA, WALK-IN COOLER AND WALK-IN FREEZER. REMOVE ALL UNUSED EQUIPMENT IN REAR STORAGE AREA(FRYERS, ETC)
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • STORE WASH CLOTHS IN SANITIZING SOLUTION AT THE REQUIRED PPM.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • PROVIDE FOOD HANDLER TRAINING FOR ALL EMPLOYEES.
  3. Complaint

    12 infractions

    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • FRONT AND REAR DOORS NOT RODENT PROOFED. OBSERVED 1/4" GAP BETWEEN N FRONT ENTRANCE/EXIT DOORS AND 1/2" GAP ON BOTTOM RIGHT CORNER OF REAR DOOR. INSTRUCTED MANAGER TO SEAL ALL OUTER OPENINGS ON DOORS TO PREVENT PEST ENTRY. SERIOUS VIOLATION 7-38-020
    • 19. OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED
      • OUTSIDE GARBAGE AREA NOT CLEAN AND MAINTAINED. OBSERVED DUMPSTER OVERFLOWING WITH TRASH, DUMPSTER NOT COVERED AND LIDS NOT TIGHT-FITTING. INSTRUCTED MANAGER TO CLEAN OUTSIDE GARBAGE AREA, DUMPSTER MUST BE COVERED AND LIDS TIGHT-FITTING. SERIOUS VIOLATION 7-38-020
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO CERTIFIED MANAGER ON DUTY OR CERTIFICATE POSTED WHEN COOKED TO ORDER CHICKEN, FISH, GRAVY(163.7F)PREPARED AND SERVED. A CERTIFIED MANAGER MUST BE ON SITE AT ALL TIMES POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED. SERIOUS VIOLATION 7-38-012A
    • 22. DISH MACHINES: PROVIDED WITH ACCURATE THERMOMETERS, CHEMICAL TEST KITS AND SUITABLE GAUGE COCK
      • NO CHEMICAL TEST KIT AVAILABLE DURING INSPECTION. INSTRUCTED MANAGER TO PROVIDE SANITIZER TEST KIT FOR PROPER SANITIZER CONCENTRATION. SERIOUS VIOLATION 7-38-030
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • REMOVE ICE BUILDUP INSIDE WALK-IN FREEZER. REMOVE RUST DEPOSITS ON SHELVING INSIDE WALK-IN COOLER AND FREEZER.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INSTRUCTED MANAGER TO CLEAN AND SANITIZE ALL FRYERS, FRYER CABINETS, GRILL, PREP TABLES, ROLLING CARTS, HOLDING UNITS, COOLERS, FREEZERS, SHELVES INSIDE WALK-IN COOLERS AND FREEZERS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN FLOORS UNDER ALL EQUIPMENT, ALONG WALLS AND IN ALL CORNERS IN PREP, STORAGE AND DINING AREAS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • CLEAN WALL BEHIND ALL COOKING EQUIPMENT AND PREP TABLES. CLEAN/REPLACE ALL SOILED CEILING TILES AND CEILING VENTS.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • PROVIDE ADEQUATE STOPPERS FOR 3-COMPARTMENT SINK TO PROPERLY WASH, RINSE, AND SANITIZE FOOD EQUIPMENT AND UTENSILS.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • ELEVATE ALL STOCK OFF FLOOR IN REAR STORAGE AREA, WALK-IN COOLER AND WALK-IN FREEZER. REMOVE ALL UNUSED EQUIPMENT IN REAR STORAGE AREA(FRYERS, ETC)
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • STORE WASH CLOTHS IN SANITIZING SOLUTION AT THE REQUIRED PPM.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • PROVIDE FOOD HANDLER TRAINING FOR ALL EMPLOYEES.
  4. Canvass

    2 infractions

    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • OBSERVED MISSING DRAIN PLUGS AT THE 3 COMPARTMENT SINK. INSTRUCTED TO PROVIDE AND MAINTAIN 3 DRAIN PLUGS AT THE 3 COMPARTMENT SINK TO PROPERLY WASH, RINSE AND SANITIZE UTENSILS.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • OBSERVED FOOD HANDLER WITH NO HAIR RESTRAINT. INSTRUCTED TO PROVIDE AND MAINTAIN HAIR RESTRAINTS WHILE HANDLING FOOD.
  5. Short Form Complaint

    7 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • MUST LABEL ALL BULK CONTAINERS IN THE REAR OF PREMISES.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED THE FRONT SODA MACHINE NOT CLOSING PROPERLY, INSTRUCTED TO REPAIR DOOR, MUST CLOSE TIGHTLY.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED THE FRONT AND REAR PREP TABLE, AND SYRUP PUMPS NOT CLEAN, INSTRUCTED TO CLEAN AND SANITIZE. AND CLEAN THE INTERIOR OF THE FRONT MICROWAVE.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST DETAIL THE DEEP FRYERS IN THE PREP AREA AT THE BOTTOM COMPARTMENTS, CLEAN FILTERS, INSTRUCTED TO CLEAN AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN THE FLOORS IN TEE FRONT AREA,ALONG WALLS BASE, AND CORNERS BEHIND COOKING EQUIPMENT.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED THE FRONT WALL NOT CLEAN BY COOKING AREA, INSTRUCTED TO CLEAN. ALSO REPLACE WATER DAMAGED CEILING TILES IN REAR.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • OBSERVED NO FOOD HANDLER CERTIFICATES OR PROOF OF ENROLLMENT, INSTRUCTED TO HAVE BY NEXT INSPECTION.
  6. Complaint

    5 infractions

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • OPERATING WITHOUT A CERTIFIED FOOD MANAGER ON SITE WHILE POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED SUCH AS CHICKEN AND FISH,SERIOUS VIOLATION 7-38-012
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • MUST LABEL ALL BULK FOOD CONTAINERS IN THE REAR OF PREMISES
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST DETAIL CLEAN THE DEEP FRYERS IN THE PREP AREA,AT BOTTOM COMPARTMENTS OF FRYER,HAS HEAVY ACCUMULATION OF GREASE BUILD-UP AND DETAIL CLEAN FILTERS ABOVE STOVE OF HEAVY GREASE BUILD-UP,INSTRUCTED TO CLEAN AND MAINTAIN EQUIPMENT
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN THE FLOORS IN THE FRONT PREP AREA,ALONG WALL BASE AND CORNERS BEHIND COOKING EQUIPMENT
    • 45. FOOD HANDLER REQUIREMENTS MET
      • OBSERVE NO FOOD HANDLER CERTIFICATE OR PROOF OF ENROLLEMENT,INSTRUCTED TO HAVE BY NEXT INSPECTION
  7. Canvass

    4 infractions

    • 11. ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED
      • HANDWASH SINKS IN PREP AREAS BACKING UP UPON DRAINING. MUST REPAIR AND MAINTAIN. CRITICAL VIOLATION 7-38-030.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MIDDLE DEEP FRYER DOOR IN POOR REPAIR, FALLING OFF. MUST REPAIR.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN FLOORS AT REAR ALONG WALLBASE AT CORNERS AND AROUND HEAVY EQUIPMENT. CLEAN FLOOR IN WALK-IN COOLER. MUST CLEAN.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • WASH CLOTHS LAYING ON PREP TABLES AND EQUIPMENT. MUST PROPERLY STORE IN 100PPM CHLORINE SOLUTION.
  8. License Re-Inspection

    1 infraction

    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • CLEAN ALL UNCLEAN LIGHT SHIELDS IN REAR, AND STAINED CEILING TILES IN SAME AREA.
  9. License

    7 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.
    • 19. OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED
      • BOTH GARBAGE DUMPSTERS IN ENCLOSED GARBAGE CORALE IN POOR REPAIR, LIDS HAVE HOLES ON BOTH SIDES OF ONE AND LID MISSING OFF THE SECOND CONTAINER.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • REMOVE FOIL FROM SHELVES UNDERNEATH PREP TABLES AND PAINT SURFACE IF NO LONGER EASILY CLEANABLE.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN THE FOLLOWING: INTERIOR CABINETS AND EXTERIORS OF DEEP FRYERS, HOOD AND FILTERS ABOVE COOKING EQUIPMENT.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • DETAIL CLEAN FLOORS ALONG WALL BASES, IN CORNERS, UNDERNEATH AND BEHIND ALL HEAVY EQUIPMENT.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • CLEAN WALLS IN FRONT FOOD PREP AREA(GREASY BUILD-UP). CLEAN ALL UNCLEAN LIGHT SHIELDS THROUGHOUT(INCLUDING SHIELDS ON LIGHTS UNDERNEATH HOOD).
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • REPLACE BLOWN LIGHT UNDERNEATH HOOD ABOVE COOKING EQUIPMENT.

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