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LEMON SHARK

500 W MADISON ST, CHICAGO, IL 60661 · Restaurant

Inspection summary

LEMON SHARK has been inspected 13 times by Chicago Department of Public Health since August 17, 2015. The most recent inspection, on August 3, 2020, found no infractions.

2 of 13 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: Food temperature control, Protecting food from contamination and Handwashing and staff hygiene.

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.

  • 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 7 times across 6 separate inspections, most recently on May 30, 2019. For example: PROPER COLD HOLDING TEMPERATURES

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded 4 times across 4 separate inspections, most recently on June 6, 2019. For example: CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD

  • 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 across 2 separate inspections, most recently on September 13, 2018. For example: PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

  • 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 September 13, 2018. For example: PROPER DATE MARKING AND DISPOSITION

  • 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 September 13, 2018. For example: NON-FOOD/FOOD CONTACT SURFACES CLEAN

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.

13 inspections

  1. Canvass

    0 infractions

  2. Canvass Re-Inspection

    1 infraction

    • 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
      • MUST PROVIDE A DISCLOSURE AND REMINDER STATEMENT ON MENUS REGARDING RAW EGGS. INSTRUCTED TO MAINTAIN. PRIORITY FOUNDATION 7-38-005 NO CITATION ISSUED. (REFER TO HANDOUT)
  3. Canvass

    5 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • NO EMPLOYEE HEALTH POLICY ONSITE. INSTRUCTED TO PROVIDE THE CITY'S HEALTH FORM OR SIMILAR DOCUMENTS USED TO DEMONSTRATE COMPLIANCE. PRIORITY FOUNDATION 7-38-010. NO CITATION ISSUED.
    • 22. PROPER COLD HOLDING TEMPERATURES
      • OBSERVED THE FOLLOWING TCS FOODS STORED INSIDE A PREP COOLER AT IMPROPER TEMPERATURES; 9 LBS OF SALMON AT 47F, VALUED AT $81 2 LBS OF TUNS , 49F, VALUED AT $14 2 LBS OF SHRIMP, 47F, VALUED AT $12 MANAGER VOLUNTARILY DISCARDED AND DENATURED FOOD. INSTRUCTED TO HOLD COLD TCS FOODS IN COOLERS AT 41F OR BELOW. PRIORITY VIOLATION 7-38-005, CITATION ISSUED.
    • 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
      • MUST PROVIDE A DISCLOSURE AND REMINDER STATEMENT ON MENUS REGARDING RAW EGGS. INSTRUCTED TO MAINTAIN. PRIORITY FOUNDATION 7-38-005 NO CITATION ISSUED. (REFER TO HANDOUT)
    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • NO PEST CONTROL BOOK ONSITE DURING THE INSPECTION FOR REVIEW. INSTRUCTED TO KEEP PEST CONTROL LOG BOOK ONSITE AT ALL TIMES. PRIORITY FOUNDATION 7-38-020(C) CITATION ISSUED.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • ALLERGEN CERTIFICATES ARE REQUIRED FOR ALL EMPLOYEES THAT HAVE A CITY OF CHICAGO FOOD SANITATION LICENSE. INSTRUCTED TO COMPLETE THE ONLINE TRAINING AND KEEP CERTIFICATE ONSITE.
  4. Canvass

    9 infractions

    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • 2.102.12 NO CITY OF CHICAGO CERTIFIED MANAGER ON-SITE DURING THE INSPECTION WHILE TCS FOODS, CHICKEN, RICE, ETC. IS BEING PREPARED OF SERVED. INSTRUCTED TO HAVE A CERTIFIED MANAGE ONSITE AT ALL TIMES. PRIORITY FOUNDATION 7-38-012, CITATION ISSUED.
    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • 2.102.14(A)(A) NO EMPLOYEE HEALTH POLICY AVAILABLE ON-SITE DURING THE INSPECTION FOR REVIEW. INSTRUCTED TO PROVIDE FORM 1B OR SIMILAR DOCUMENTS USED TO DEMONSTRATE COMPLIANCE. PRIORITY FOUNDATION 7038-012 NO CITATION ISSUED.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • 2.501.11 NO CLEAN UP KIT AVAILABLE ONSITE DURING THE INSPECTION FOR REVIEW. INSTRUCTED TO PROVIDE KIT & PROCEDURES FOR EMPLOYEES TO FOLLOW. PRIORITY FOUNDATION VIOLATION 7-38-005 NO CITATION ISSUED.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • 6.301.12(A-D) OBSERVED NO PAPER TOWELS AT BOTH HAND SINKS DURING THE INSPECTION. INSTRUCTED TO PROVIDE TOWELS AT ALL TIMES DURING OPERATING HOURS. PRIORITY FOUNDATION 7-38-030 CITATION ISSUED.
    • 23. PROPER DATE MARKING AND DISPOSITION
      • 3.501.17(A) MUST PROVIDE DAYE MARKINGS ON READY-TO -EAT, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD prepared and held in a FOOD ESTABLISHMENT for more than 24 hours shall be clearly marked to indicate the date or day by which the FOOD shall be consumed on the PREMISES, sold, or discarded when held at a temperature of 5ºC (41ºF) or less for a maximum of 7 days. PRIORITY FOUNDATION, 7-38-005 NO CITATION ISSUED.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • 4.501.11(A) MUST PROVIDE ADDITIONAL SINK STOPPERS FOR 3-COMP SINK.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • 4.602.13 MUST DETAIL CLEAN FOOD DEBRIS FROM LOWER SHELVES ON PREP TABLES AND INTERIOR CONTACT SURFACES OF PREP COOLERS, AND 3-DOOR REACH IN COOLER. INSTRUCTED TO MAINTAIN
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6.201.11 MUST DETAIL CLEAN EXCESSIVE FOOD DEBRIS FORM FLOORS UNDER HEAVY EQUIPMENT IN PREP AREA AN IN DISH AREA. INSTRUCTED TO MAINTAIN.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • ALLERGEN TRAINING IS REQUIRED FOR ALL EMPLOYEES THAT HAVE A CITY OF CHICAGO FOOD SANITATION LICENSE. INSTRUCTED TO COMPLETE TRAINING AND KEEP CERTIFICATE ON-SITE
  5. Complaint

    5 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • Observed potentially hazardous food at improper temperature in 2 door reach in prep cooler: 51.8f, 9lbs of quinoa salad, at a value of $3.00 46.7f, 4lbs of salas fresco, at a value of $8.00: dated 6/5/18 51.4f, 6lbs of crumbled blue cheese, at a value of $13.00:dated 6/5/18 Manager voluntarily discarded and denatured a total weight 19lbs of at a total value of $25.00 Informed manager that potentially hazardous must be at 40f or lower for cold foods and 140f or more for hot foods at all times. Critical violation # 7-38-005 (A)
    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • Observed commercially sealed bagged egg mixture floating in water and being cooked/hot held inside interior well/part of hot holding unit, at time of inspection. Informed manager that interior well/part of hot holding unit, is not designed for cooking/hot holding and not considered a food contact surface. Manager voluntarily discard and denatured 2lbs of commercially seal bagged egg mixture, at a value of $2.00. Serious Violation # 7-38-005 (A)
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • Observed cracked door gaskets on 1 door juice cooler. Instructed manager to replace/repair. Maintain at all times.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • Observed slight food splatter on internal ice flap of ice machine. Instructed manager to detail clean and maintain at all times. Observed dust buildup on exterior surface of knife box located on south wall adjacent to 3 compartment sink. Instructed manager to detail clean and maintain at all times. Observed dried food stains on bottom interior surfaces of 3 door refrigerator unit in rear prep area. Instructed manager to detail clean and maintain at all times.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • Observed no thermometer in 1 door juice cooler. Instructed manager to provide.
  6. Canvass

    3 infractions

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • OBSERVED NO CERTIFIED FOOD MANAGER ON DUTY AND NO CERTIFIED FOOD MANAGERS CERTIFICATE POSTED TO VIEW WHILE POTENTIALLY HAZARDOUS FOODS ARE BEING PREPARED,HANDLED AND SERVED SUCH AS (COOKED CHICKEN, SOUP, SHREDDED CHEESE,COOKED BLACK BEANS)MUST BE ON SITE AND POST CERTIFICATE AT ALL TIMES. SERIOUS VIOLATION # 7-38-012
    • 28. * INSPECTION REPORT SUMMARY DISPLAYED AND VISIBLE TO ALL CUSTOMERS
      • OBSERVED THE LAST INSPECTION SUMMARY REPORT NOT POSTED AND DISPLAYED IN PLAN VIEW. INSTRUCTED TO POST SUMMARY REPORT VISIBLE TO CUSTOMER AT ALL TIMES. SERIOUS VIOLATION: 7-42-010 (B)
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED BLACK MOLD LIKE SUBSTANCE EMBEDDED IN THE CAULKING ALONG 3 COMPARTMENT SINK. INSTRUCTED MANAGER TO REMOVE, RESURFACE AND MAINTAIN AT ALL TIMES.
  7. Complaint

    3 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • Found the following potentially hazardous foods at improper temperatures in the hot holding unit: 8lbs of chicken @ 114.8F and 5 lbs of eggs at 123.2F. Instructed all potentially hazardous foods must be held @ 40F or less or 140F or more at all times. Operator voluntarily discarded denatured foods during inspection, valued @ $23. Critical violation 7-38-005(a).
    • 11. ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED
      • Observed improper use of hand washing sink in front prep area. Observed cup and food debris in basin of hand sink making it inaccessible for proper hand washing. Instructed hand sink may only be used for hand washing. Operator removed contents from basin of hand sink during inspection. Critical violation 7-38-030.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • Observed 1 food handler in prep area without proper hair restraint. Instructed all food handlers must wear hair restraints (hat, hair net, etc.) while in prep areas. Must maintain same.
  8. Short Form Complaint

    3 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • Found the following potentially hazardous foods at improper temperatures in the reach in prep cooler: 2lbs of beef @ 46.4F; 3lbs of chicken @ 45.7F - 51.3F; 1/2lb of falafel @ 57.9F; and 1/2lb of tofu @ 51.3F. Found 1/2lb of chicken @ 137.9F - 138.1F in the hot holding unit. Instructed all potentially hazardous foods must be held at 40F or less, or 140F or more at all times. Instructed when reheating potentially hazardous foods, must heat to 165F. Operator discarded 6lbs of denatured foods totaling in value of $50. Critical violation 7-38-005(A).
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • Found large hole in the wall behind the yogurt machine. Hole is covered with a plastic bag and tape. Must repair hole in the wall with non porous, smooth and easily cleanable surface. Must maintain same.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • Observed slow draining 3 compartment sink. Must repair so all drains working properly. Observed strong odor from sinks in rear prep area. Must clean drains to prevent odor. Must maintain same.
  9. Canvass

    3 infractions

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • Observed no City of Chicago certified food manager on site while potentially hazardous foods (chicken, beef, rice, etc.) are being prepped and served. Instructed must have a city of Chicago certified food manager on site at all time when potentially hazardous foods are being prepped and/or served. Serious violation 7-38-012.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • Found large hole in the wall behind the yogurt machine. Hole is covered with a plastic bag and tape. Must repair hole in the wall with non porous, smooth and easily cleanable surface. Must maintain same.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • Observed slow draining 3 compartment sink. Must repair so all drains working properly. Observed strong odor from sinks in rear prep area. Must clean drains to prevent odor. Must maintain same.
  10. Canvass

    4 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • OBSERVED THE FOLLOWING POTENTIALLY HAZARDOUS FOODS STORED AT IMPROPER TEMPERATURES IN THE PREP TOP COOLER: BEANS, 53 DEGREES; STEAK, 52 DEGREES; CHICKEN, 53 DEGREES; TOFU, 46 DEGREES; FISH, 47 DEGREES. APPROX. 8 LBS OF PRODUCT WORTH $5 WAS DISCARDED. INSTRUCTED TO MAINTAIN COLD POTENTIALLY HAZARDOUS FOODS AT 40 DEGREES OR BELOW AT ALL TIMES DURING STORAGE, PREPARATION AND DISPLAY. CRITICAL CITATION ISSUED: 7-38-005(A)
    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • OBSERVED FOOD NOT PROTECTED DURING PREPARATION: NOTED A BAG OF CHILI BEING REHEATED IN THE WATER WELL OF THE STEAM TABLE. ALSO NOTED WHITISH RESIDUE ON THE WALLS OF THE WATER WELL OF THE STEAM TABLE. INSTRUCTED TO DISCARD THE CHILI AND PROTECT ALL FOOD FROM POSSIBLE CONTAMINATION DURING PREPARATION. SERIOUS CITATION ISSUED: 7-38-005(A)
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • OBSERVED PREPACKAGED FOODS FOR INDIVIDUAL SALE WITHOUT PROPER LABELS. INSTRUCTED TO PROVIDE PROPER LABELS ON ALL PREPACKAGED FOODS THAT INCLUDE: THE NAME OF THE ITEM, LIST OF INGREDIENTS BY WEIGHT, NET CONTENTS, MANUFACTURER'S ADDRESS.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED INADEQUATE REHEATING EQUIPMENT ON SITE. OPERATOR STATED THEY USE THE STEAM TABLE TO REHEAT LIQUID-TYPE MENU ITEMS LIKE BEANS AND CHILI. INSTRUCTED TO PROVIDE PROPER REHEATING EQUIPMENT TO RAPIDLY REHEAT POTENTIALLY HAZARDOUS FOODS.
  11. Complaint

    0 infractions

  12. License Re-Inspection

    1 infraction

    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MINIMIZE CLUTTER IN THE BASEMENT STORAGE CLOSET.
  13. License

    3 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • MUST PROVIDE THE PROPER EQUIPMENT ON SITE TO RAPIDLY REHEAT FOOD ITEMS.
    • 24. DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED
      • DISHWASHING FACILITIES NOT PROPERLY MAINTAINED. NOTED WASTE WATER BACKING UP INTO 1ST AND 3RD COMPARTMENTS WHEN THE WATER DRAINED FROM THE MIDDLE COMPARTMENT. MUST REPAIR FOR PROPER WASTE WATER DISPOSAL.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MINIMIZE CLUTTER IN THE BASEMENT STORAGE CLOSET.

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