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FREDDY'S CRAB HOUSE

7358 S HALSTED ST, CHICAGO, IL 60621 · Restaurant

Inspection summary

FREDDY'S CRAB HOUSE has been inspected 3 times by Chicago Department of Public Health since March 15, 2017. The most recent inspection, on July 6, 2021, found no infractions.

1 of 3 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: Handwashing and staff hygiene, Cleaning and sanitizing and Food temperature control.

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.

  • 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 3 times on December 30, 2019. For example: PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded 3 times on December 30, 2019. For example: WIPING CLOTHS: PROPERLY USED & STORED

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded 2 times on December 30, 2019. For example: PROPER COLD HOLDING TEMPERATURES

  • 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 on December 30, 2019. For example: PROPER DATE MARKING AND DISPOSITION

  • 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 2 times across 2 separate inspections, most recently on December 30, 2019. For example: INSECTS, RODENTS, & ANIMALS NOT PRESENT

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.

3 inspections

  1. Canvass

    0 infractions

  2. Complaint

    18 infractions

    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • NO CITY OF CHICAGO FOOD SERVICE MANAGER ON SITE AT TIME OF INSPECTION WHILE TCS FOOD ARE BEING PREPARED AND SERVED. A CITY OF CHICAGO CERTIFIED MANAGER SHALL BE ON SITE AT ALL TIMES TCS FOODS ARE BEING SERVED AND PREPARED. INSTRUCTED TO PROVIDE AND MAINTAIN. PRIORITY FOUNDATION VIOLATION 7-38-012.
    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • NO EMPLOYEE HEALTH POLICY ON SITE. INSTRUCTED TO PROVIDE AND MAINTAIN. PRIORITY FOUNDATION VIOLATION 7-38-010
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • NO VOMIT AND DIARRHEA PROCEDURE OR SUPPLIES ON SITE. INSTRUCTED TO PROVIDE AND MAINTAIN. PRIORITY FOUNDATION VIOLATION 7-38-005
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • HAND WASHING SINK IN THE REAR DISH WASHING AREA NOT WORKING OR ACCESSIBLE. HAND WASHING SINK IS DETACHED FROM THE WALL, NO RUNNING WATER, AND MISCELLANEOUS ITEMS BEING STORED INSIDE. A HANDWASHING SINK shall be maintained so that it is accessible at all times for EMPLOYEE use. INSTRUCTED TO PROVIDE AND MAINTAIN. PRIORITY FOUNDATION VIOLATION 7-38-030(c).
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • NO HAND WASHING SINK IN THE MIDDLE PREP AREA OR THE FRONT SERVICE AREA. INSTRUCTED TO PROVIDE HAND WASHING SINKS IN BOTH AREA WITH HOT AND COLD RUNNING WATER, HAND WASHING CLEANSER, AND DRYING PROVISIONS AND MAINTAIN. PRIORITY FOUNDATION VIOLATION 7-38-030(c)
    • 22. PROPER COLD HOLDING TEMPERATURES
      • FOUND RAW SHRIMP ON THE COUNTER IN THE FOOD PREP AREA OUT OF TEMPERATURE(55.9F). TCS FOOD SHALL BE AT 41F OR BELOW. MANAGER VOLUNTARILY DISCARDED AND DENATURED 9LBS VALUED AT $66. PRIORITY VIOLATION 7-38-005
    • 23. PROPER DATE MARKING AND DISPOSITION
      • OBSERVED COLE SLAW AND SLICED CAKE WITHOUT LABELING.READY TO EAT TCS FOODS HELD OVER 24 HOURS SHALL BE LABELED WITH A PREPARE AND DISCARD DATE NOT TO EXCEED 7 DAYS. INSTRUCTED TO PROVIDE AND MAINTAIN. PRIORITY FOUNDATION VIOLATION 7-38-005
    • 36. THERMOMETERS PROVIDED & ACCURATE
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • OBSERVED BREADING FOR FISH WITHOUT LABELING. INSTRUCTED TO LABEL AND MAINTAIN
    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • OBSERVED APPROXIMATELY 60 MICE DROPPINGS THROUGHOUT THE FACILITY(REAR STORAGE AREA, UNDER THE HOT HOLDING UNIT, UNDER THE FRONT SERVICE COUNTER, AND IN THE FRONT SERVICE AREA UNDER THE STORAGE BOXES. PREMISES SHALL BE MAINTAINED FREE OF RODENTS AND PESTS. INSTRUCTED TO CLEAN, SANITIZE AND MAINTAIN. PRIORITY FOUNDATION VIOLATION 7-38-020(a)
    • 41. WIPING CLOTHS: PROPERLY USED & STORED
      • NO WIPING CLOTHS STORED IN SANITIZING SOLUTION. INSTRUCTED TO PROVIDE AND MAINTAIN
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED BOXES OF TO GO CONTAINERS, OIL CONTAINERS, WHITE BUCKETS, AND CONTAINERS OF DRESSING AND HOT SAUCE STORED ON THE FLOOR THROUGHOUT FACILITY. INSTRUCTED TO PROPERLY STORE 6 INCHES OR MORE OFF THE FLOOR AND MAINTAIN
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • NO SANITIZING SOLUTION TESTING DEVICE ON SITE. INSTRUCTED TO PROVIDE AND MAINTAIN. PRIORITY FOUNDATION VIOLATION 7-38-005.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED SHELVES, FOOD EQUIPMENT, AND THE OVERHEAD EXHAUST HOOD WITH AN ACCUMULATION OF GREASE AND DUST. INSTRUCTED TO CLEAN AND MAINTAIN
    • 52. SEWAGE & WASTE WATER PROPERLY DISPOSED
      • OBSERVED SEWAGE BACKING UP IN THE 3 COMPARTMENT SINK,THE BOTTOM OF THE TOILET, THE FLOOR DRAIN IN THE TOILET ROOM, FLOOR DRAIN IN THE DISH WASHING AREA AND ON THE FLOOR IN THE FURNACE ROOM. INSTRUCTED TO REPAIR AND MAINTAIN. PRIORITY VIOLATION 7-38-030(c)
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED CEILING TILES THROUGHOUT THE FACILITY STAINED, MISSING CEILING TILES IN THE TOILET ROOM AND ABOVE THE 3 COMPARTMENT SINK, FLOORS WITH ACCUMULATION OF DIRT AND DEBRIS, INSIDE OF FREEZER WITH FOOD DEBRIS, VENTILATION RETURNS WITH ACCUMULATION OF DUST AND ICE BUILD UP. INSTRUCTED TO CLEAN AND MAINTAIN
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • NO FOOD HANDLER TRAINING CERTIFICATES ON SITE FOR FOOD HANDLERS. INSTRUCTED TO PROVIDE AND MAINTAIN
    • 61. SUMMARY REPORT DISPLAYED AND VISIBLE TO THE PUBLIC
      • NO SUMMARY REPORT POSTED FROM 3-15-17 AND NOT VISIBLE TO CUSTOMERS AT TIME OF INSPECTION. INSTRUCTED TO POST AND MAINTAIN. PRIORITY FOUNDATION VIOLATION 7-42-010(b)
  3. License

    3 infractions

    • 19. OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED
      • MUST PROVIDE A GARBAGE DUMPSTER WITH NAME OF BUSINESS ON IT OR CONTRACT FROM COMPANY THAT WILL PROVIDE THIS SERVICE. SERIOUS VIOLATION 7-38-020.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • CLEAN OR REPLACE GREASY FILTERS IN HOOD ABOVE COOKING EQUIPMENT. REPLACE ALL MISSING WALL COVE IN WASHROOM AND SEAL ALL LOOSE BASEBOARDS IN WASHROOM AND UNDERNEATH 3 COMPARTMENT SINK.
    • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
      • ATTACH A SELF-CLOSING DEVICE ON WASHROOM DOOR.

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