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JOE'S SEAFOOD, PRIME STEAK

60 E GRAND AVE, CHICAGO, IL 60611 · Restaurant

Inspection summary

JOE'S SEAFOOD, PRIME STEAK has been inspected 19 times by Chicago Department of Public Health since March 16, 2011. The most recent inspection, on March 18, 2026, recorded 1 infraction.

2 of 19 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Handwashing and staff hygiene, Food temperature control and Food source, labelling and allergens.

The number of infractions per inspection has stayed roughly the same over time.

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 6 times across 6 separate inspections, most recently on September 18, 2023. For example: ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

  • 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 4 times across 4 separate inspections, most recently on July 28, 2016. For example: REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

  • 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 3 times across 3 separate inspections, most recently on September 18, 2023. For example: FOOD PROPERLY LABELED; ORIGINAL CONTAINER

  • 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 2 times across 2 separate inspections, most recently on July 21, 2022. For example: NON-FOOD/FOOD CONTACT SURFACES CLEAN

  • 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 once on March 25, 2015. For example: OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED

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.

19 inspections

  1. Canvass

    1 infraction

    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • ONE CEILING LIGHT BULB COVER MISSING ABOVE SOUP PREP AREA. INSTRUCTED MANAGER MUST PROVIDE CEILING LIGHT BULB COVER FOR SAID AREA.
  2. Complaint

    6 infractions

    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED CUTTING BOARDS IN THE REAR PREP AREA WITH OPEN SEAMS AND DARK STAINS. INSTRUCTED TO REFINISH OR REPLACE DAMAGED OR STAINED CUTTING BOARDS AND MAINTAIN AT ALL TIMES.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED MISSING FLOOR GROUT AND DAMAGED FLOOR TILES IN THROUGHOUT ENTIRE REAR PREP AND DISH AREAS. INSTRUCTED TO REPAIR TO CREATE A SMOOTH AND EASILY CLEANABLE SURFACE. MUST MAINTAIN AT ALL TIMES.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED 3-COMP SINK IN DISH AREA LEAKING FROM PIPES UNDER EACH BASIN INSTRUCTED TO REPAIR AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED MISSING CEILINGS TILE PANEL IN THE PREP AREA. INSTRUCTED TO REPLACE MISSING CEILING TILE PANEL.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • OBSERVED 2 BURNED-OUT LIGHT-BULB IN THE HOOD SYSTEM REAR PREP. INSTRUCTED TO REPLACE BULB AND MAINTAIN LIGHTING IN THE HOOD SYSTEM UNIT.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • OBSERVED MISSING LIGHT SHIELD IN HOOD SYSTEM IN REAR PREP, INSTRUCTED TO PROVIDE AND MAINTAIN
  3. Canvass

    0 infractions

  4. Canvass

    3 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • Hands washing facilities not maintained. found hand wash sink water temp at 137f at dish washing area, unable to wash hands. Instructed to provide water temperature at all hand wash sink not exceeding 120f. Priority foundation violation 7-38-030(c)
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • Bulk food container( flour) not labeled, Instructed to label.
    • 44. UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED
      • Utensils not air dried after washing, instructed to air dry.
  5. Complaint

    5 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • No hot running water at employees toilet room hand wash sink, water temp 75f. instructed to provide no less 100f water temp at all hand wash sinks. Priority violation 7-38-030(c).
    • 43. IN-USE UTENSILS: PROPERLY STORED
      • Knives in use wedged between coolers, instructed to keep all food utensils at a clean surface.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • Dusty pipe above clean utensils rack, instructed to clean and maintain.
    • 52. SEWAGE & WASTE WATER PROPERLY DISPOSED
      • Sewer lines installed above food container, instructed to install a barrier or move rack away.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • Peeling paint noted on ceiling above dish machine, instructed to remove.
  6. Suspected Food Poisoning

    4 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • THE DISH AREA HANDWASHING SINK IS NOT INSTALLED PROPERLY (LOCATED UNDERNEATH THE DISH AREA DRAINBOARD). MUST RELOCATE HANDWASHING SINK.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • MISSING DRAIN HOSE FOR SODA GUN HOLDER AT 1ST FLOOR BAR. MUST PROVIDE.
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • FOUND NO IRREVERSIBLE REGISTERING TEMPERATURE INDICATOR FOR HOT WATER SANITIZING DISH MACHINE. INSTRUCTED MANAGEMENT TO PROVIDE AND HAVE READILY ACCESSIBLE. PRIORITY FOUNDATION 7-38-005.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • THE HOT WATER FOOT PEDAL ON THE DISH AREA HANDWASHING SINK IS MISSING. MUST REPAIR.
  7. Canvass

    3 infractions

    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • OBSERVED FAUCET TOO LONG ON HAND SINK IN DISH AREA. MUST REPLACE WITH SHORTER FAUCET TO PREVENT WATER FROM SPRAYING ONTO FLOOR WHEN WASHING HANDS.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • MUST PROVIDE LIDS FOR TRASH RECEPTACLES INSIDE ALL UNISEX RESTROOMS.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • MUST INSTALL LIGHTS INSIDE BEER COOLERS IN FRONT BAR. MUST PROVIDE ADEQUATE LIGHTING TO ALLOW FOR PROPER CLEANING.
  8. Canvass

    3 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • - MUST INSTALL A HANDWASH SINK IN THE DISHWASH AREA. PRIORITY FOUNDATION VIOLATION#:7-38-030(c). NO CITATION ISSUED. -
    • 44. UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED
      • - OBSERVED PRESET TABLEWARE IN THE DINING ROOM, UNCOVERED & EXPOSED TO POTENTIAL CONTAMINATION. MUST REMOVE/COVER/INVERT ALL FOOD CONTACT SURFACES OF PRESET TABLEWARE TO PREVENT POTENTIAL EXPOSURE TO CONTAMINATION. -
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • - FACILITY STATES THE 1ST FL MEN'S BATHROOM IS OUT OF ORDER AT THIS TIME DUE TO THE HANDWASH SINK NOT ADEQUATELY WORKING (DOOR IS LOCKED WITH NOTE ON DOOR). THERE ARE ADDITIONAL MEN'S AND UNISEX TOILET ROOMS ON THE 1ST AND 2ND FLOORS OF FACILITY AVAILABLE FOR USE. MUST REPAIR THE SINK IN THE 1ST FL MEN'S TOILET ROOM AND MAINTAIN. -
  9. Complaint

    2 infractions

    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • PLASTIC WALL CORNER COVER LOOSE FROM WALL PANELS AT CRAB STATION BEHIND HANDWASH BOWL. MUST REATTACH WALL PANELS TO WALL CORNER COVER.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • HANDWASH BOWL FAUCET LEAKING AT CRAB STATION. MUST REPAIR SINK.
  10. Canvass

    3 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • BULK FOOD CONTAINERS NOT LABELED ( STARCH ) INSTRUCTED TO LABEL AND MAINTAIN
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • SODA GUN DISPENSER HOLDER IS CLOGGED AT 1ST FLOOR BAR, INSTRUCTED TO CLEAN.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • FOOD HANDLERS WITH BEARD NOT WEARING BEARD RESTRAINTS, INSTRUCTED TO WEAR.
  11. Canvass

    2 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • SEAFOOD WALK IN COOLER SHELVES WITH RUST BUILD UP. INSTRUCTED MANAGER TO REPLACE/REPAINT RUST SHELF RACKS.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • NO INTERIOR THERMOMETER INSIDE REAR BAR STAND UP REACH IN COOLER. MUST PROVIDE THERMOMETER FOR COOLER.
  12. Complaint

    0 infractions

  13. Complaint

    4 infractions

    • 1. SOURCE SOUND CONDITION, NO SPOILAGE, FOODS PROPERLY LABELED, SHELLFISH TAGS IN PLACE
      • NOTED CONTAINERS OF SHELL FISH (OYSTERS)INSIDE SERVICE COOLER AT THE PREP AREA WITH NO TAGS AS REQUIRED BY THE CODE. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 18 LBS OF PRODUCT WORTH $180.00 THROUGH DENATURING PROCESS. INSTRUCTED TO ALWAYS HAVE SHELL FISH TAGS ATTACHED TO THE SHELL FISH UNTIL THE LAST BATCH IS CONSUMED AND THEN THE TAGS SHOULD BE STORED IN A FILE FOR AN ADDITIONAL 90 DAYS. CITATION ISSUED FOR CRITICAL VIOLATION #7-38-005(B)
    • 19. OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED
      • NOTED OUTSIDE GREASE CONTAINER TO HAVE GREASE ON TOP, LID, LIPS AND DRIPPING DOWN THE SIDE ON TO THE GROUND AROUND CONTAINER.MANAGER IMMEDIATELY HAD EMPLOYEES START CLEANING THE CONTAINER. INSTRUCTED TO MONITOR AND MAINTAIN. CITATION ISSUED FOR SERIOUS VIOLATION #7-38-020
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • NOTED THROWN RUBBER GASKET AT DOORS OF SERVICE COOLERS AT THE KITCHEN PREP AREAS. INSTRUCTED TO REPAIR AND MAINTAIN.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • NOTED A PINKISH DISCOLORATION INSIDE THE UPPER COMPARTMENT OF ICE MACHINE. INSTRUCTED TO CLEAN, SANITIZE AND MAINTAIN.
  14. Canvass

    2 infractions

    • 15. UNWRAPPED AND POTENTIALLY HAZARDOUS FOOD NOT RE-SERVED
      • VISUALLY OBSERVED SHELLS OF OYSTERS BEING PLACED THROUGH THE HIGH TEMPERATURE DISH MACHINE TO BE RE-SERVED. INSTRUCTED TO NOT RE-SERVE FOOD ITEMS. SERIOUS VIOLATION 7-38-005(A)
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED GROUT MISSING BETWEEN FLOOR TILES THROUGHOUT PREP AREAS. INSTRUCTED TO REGROUT BETWEEN FLOOR TILES.
  15. Canvass

    4 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • REPLACE ANY LOOSE DOOR GASKETS FOR THE PREP LINE COOLERS SO THAT THE DOORS CLOSE PROPERLY.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • DETAIL CLEAN THE HANDLES FOR THE DOOR COOLERS IN THE SALAD LINE PREP AREA.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • REPLACE THE MISSING AND BROKEN FLOOR TILES ALONG THE HOT FOOD LINE. REGROUT FLOOR TILES WHERE NECESSARY.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • DETAIL CLEAN THE CEILING TILES IN THE REAR PREP LINE.
  16. Consultation

    3 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • REPLACE THE WORN OUT DOOR GASKETS INSIDE OF THE PREP COOLER DOORS AND INSPECT DOOR HINGES FOR WEAR AND DISREPAIR.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • DETAIL CLEAN THE FLOOR OF THE 2ND FLOOR STORAGE ROOM.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • REPLACE THE MISSING AND BROKEN LIGHT SHIELDS IN THE DISHROOM AND DISH STORAGE HALLWAY.
  17. Suspected Food Poisoning

    5 infractions

    • 6. HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS.
      • OBSERVED UNHYGIENIC FOOD HANDLING PRACTICES A BY FOOD HANDLING EMPLOYEE. OBSERVED THE EMPLOYEE TAKE OFF A PAIR OF GLOVES AND PUT ON A NEW PAIR OF GLOVES AND START CHOPPING PARSLEY WITHOUT FIRST WASHING THEIR HANDS. MANAGEMENT INSTRUCTED THE EMPLOYEE TO STOP THEIR TASK, WASH THEIR HANDS AND THEN PUT ON A NEW PAIR OF GLOVES. DISCUSSED PROPER HANDWASHING WITH MANAGEMENT. CRITICAL VIOLATION 7-38-010A.
    • 8. SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
      • OBSERVED DISHES AND UTENSILS NOT BEING PROPERLY SANITIZED BY THE HIGH TEMPERATURE DISHMACHINE. OBSERVED THE FINAL RINSE TEMPERATURE GAUGE AT 140F WHILE RACKS OF DISHES AND UTENSILS WERE BEING PASSED THROUGH THE MACHINE. MANAGEMENT INSTRUCTED TO CEASE USING THE MACHINE UNTIL THE FINAL RINSE TEMPERATURE REACHED ABOVE 180F. THE FINAL RINSE GAUGE SHOWED A TEMPERATURE OF 196F AND THE DISHES AND UTENSILS WERE REWASHED. CRITICAL VIOLATION 7-38-030.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • REPLACE THE WORN OUT DOOR GASKETS INSIDE OF THE PREP COOLER DOORS AND INSPECT DOOR HINGES FOR WEAR AND DISREPAIR.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • DETAIL CLEAN THE FLOOR OF THE 2ND FLOOR STORAGE ROOM.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • REPLACE THE MISSING AND BROKEN LIGHT SHIELDS IN THE DISHROOM AND DISH STORAGE HALLWAY.
  18. Suspected Food Poisoning

    7 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • All cold food shall be stored at a temperature of 40F or less. FOUND 2 LARGE 4 GALLON CONTAINERS OF FISH BASE SOUP IN WALK-IN COOLER AT TEMP RANGING BETWEEN 48.2-52.4F AT THE CENTER OF CONTAINER, CONTINERS PLACED IN COOLER A DAY BEFORE TO COOL DOWN. INSTRUCTED MGR TO COOL DOWN HOT FOOD ACCORDING TO HEALTH CODES, ie. 64LBS OF SOUP DISCARDED VALUED AT $75.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. PREP COOLERS WITH BROKEN AND DIRTY RUBBER GASKETS, INSTRUCTED TO REPLACE AND MAINTAN.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. MISSING COVER FOR ICE BIN AT BAR AREA. MUST PROVIDE.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. MUST STORE MOPS AND BROOMS AWAY FROM ICE MAKER TO MINIMIZE CONTAMINATION.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. STANDING WATER BEHIND PREP COOLER, INSTRUCTED TO MINMIMZE STANDING WATER AS POSSIBLE.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. BAGS AND BOXES OF PRODUCE LEFT ON FLOOR AFTER DELIVERY, INSTRUCTED NOT TO STORE ANY FOOD ITEMS ON FLOOR DIRECLTY, MUST KEEP ALL FOODS OFF THE FLOOR AT ALL TIMES.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • The walls and ceilings shall be in good repair and easily cleaned. HOLES IN WALK-IN COOLER CEILING, DAMAGED AND DUSTY INSULATION NEAR COOLING UNIT, INSTRUCTED TO CLEAN AND REPAIR SAID ITEMS.
  19. Complaint-Fire

    5 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. DIRTY PIECES OF STRING FOUND IN THE HOT LINE LOWBOY COOLERS MUST BE REMOVED AND THE COOLERS WASHED, RINSED AND SANITIZED. CLEAN IN DETAIL THE UNSANITARY MEAT COOLER SHELVING OR HAVE IT REPLACED. WASH, RINSE AND SANITIZE THE TILT BRAISER LID INTERIOR OF FOOD BUILDUP. THE ABOVE ITEMS WERE CORRECTED AT THE END OF THIS INSPECTION.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. THE FISH COOLER INTERIOR WALLS ARE CORRODED AND SEPARATING FROM THE WALL AND THE SEAMS OF THE REAR PREP AREA HANDSINK SPLASH GUARD ARE DIRTY, WASH, RINSE, SANITIZE AND REPAIR THE ABOVE ITEMS SO THEY ARE SMOOTH, SANITARY AND EASY TO MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. RESEAL THE DAMAGED BAR, DISHROOM AND WALK IN PREP + FISH COOLER FLOOR TILES SO THEY ARE SMOOTH, SANITARY AND EASY TO MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • The walls and ceilings shall be in good repair and easily cleaned. REPAIR THE DAMAGED BASE BOARDS AND WALL SEAMS IN THE PANTRY AND FISH COOLER INTERIOR SO THEY ARE SMOOTH, SANITARY AND EASY TO MAINTAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • THE STEAMER HAS A LEAKING POTABLE WATER PIPE, REPAIR LEAKING PLUMBING.

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