Dirk's Fish & Gourmet Shop, 2070 N Clybourn Ave, Chicago, IL, USA
Latest report:
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Report date: Nov 4, 2021
25. Consumer advisory provided for raw/undercooked food
- comments: noted establishment serving undercooked food items (sushi) with no consumer advisory, disclosure, or reminders to the customers. Instructed to have a consumer advisory on the menu with a disclosure notice and reminder statement.
25. Consumer advisory provided for raw/undercooked food
- comments: noted establishment serving undercooked food items (sushi) with no consumer advisory, disclosure, or reminders to the customers. Instructed to have a consumer advisory on the menu with a disclosure notice and reminder statement.
Priority foundation #7-38-005. No citation was issued today.
47. Food & non-food contact surfaces cleanable, properly designed, constructed & used
- comments: noted rusty and dirty shelves inside walk-in coolers at the kitchen prep area. Instructed to detail clean, repaint with non-toxic food-grade paint, and or replace.
49. Non-food/food contact surfaces clean
- comments: instructed to detail clean the rails of the walk-in cooler window serving the front seafood display counter with dirt and old food particles.
51. Plumbing installed; proper backflow devices
- comments: noted leaking faucet at front prep 3 compartment sink. Instructed to repair and maintain.
52. Sewage & waste water properly disposed
- comments: noted waste water backing up from the 3 compartment sink when water is released from the other sinks with dirt at the front prep 3 compartment sink. Priority foundation #7-38-030(c)
53. Toilet facilities: properly constructed, supplied, & cleaned
- comments: noted washrooms on-premise with garbage receptacles and no lids. Instructed to provide trash cans with lids at all women washrooms and unisex washrooms
55. Physical facilities installed, maintained & clean
- comments: instructed to clean floors along wall base and underneath equipment, especially around the cooking stove.
56. Adequate ventilation & lighting; designated areas used
- comments: noted dirt and grease accumulation inside, on pipes/conduits, and edges of the exhaust hood and filters above cooking equipment. Instructed to detail clean and maintain hood, filters, and pipes/conduits.
Source: chicago.gov
47. Food & non-food contact surfaces cleanable, properly designed, constructed & used
- comments: noted rusty and dirty shelves inside walk-in coolers at the kitchen prep area. Instructed to detail clean, repaint with non-toxic food-grade paint, and or replace.
49. Non-food/food contact surfaces clean
- comments: instructed to detail clean the rails of the walk-in cooler window serving the front seafood display counter with dirt and old food particles.
51. Plumbing installed; proper backflow devices
- comments: noted leaking faucet at front prep 3 compartment sink. Instructed to repair and maintain.
52. Sewage & waste water properly disposed
- comments: noted waste water backing up from the 3 compartment sink when water is released from the other sinks with dirt at the front prep 3 compartment sink. Priority foundation #7-38-030(c)
53. Toilet facilities: properly constructed, supplied, & cleaned
- comments: noted washrooms on-premise with garbage receptacles and no lids. Instructed to provide trash cans with lids at all women washrooms and unisex washrooms
55. Physical facilities installed, maintained & clean
- comments: instructed to clean floors along wall base and underneath equipment, especially around the cooking stove.
56. Adequate ventilation & lighting; designated areas used
- comments: noted dirt and grease accumulation inside, on pipes/conduits, and edges of the exhaust hood and filters above cooking equipment. Instructed to detail clean and maintain hood, filters, and pipes/conduits.
Source: chicago.gov
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Source: www.quebec.ca
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Source: www.foodstandards.gov.au
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Source: www.mpi.govt.nz
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Source: rappel.conso.gouv.fr
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