Food Safety Report: Crosby's Kitchen, 3455-3457 N Southport Ave , Chicago, Il, USA.

3455 North Southport Avenue, Chicago, 60657 Illinois, United States

Report date: Apr 20, 2022
8. Hands clean & properly washed
- comments: noted employee, while wearing gloves, performed the following:- -went the the dishwashing area and back then continued to prep without washing hands or changing gloves. -dished cottage cheese in the glove and served it on a bond for customers -i used the wipe cloth to wipe the service cooler prep countertop and continued to prep. All without changing gloves or washing hands. Discussed with management the policy of using gloves. Must change gloves and hands washed when moving from the prep area to another area and when changing tasks. Priority violation citation issued 7-38-010.

14. Required records available: shellstock tags, parasite destruction
- comments: noted shellfish (musselsand clams)in a container inside the basement walk-in cooler with no identification tags as required by the code. Instructed management always to have tags attached to the each batch until the last product is used, and then must store the taggs for an additional 90 days in a folder. All untagged items are voluntarily discarded. Priority foundation violation #7-38-005.

16. Food-contact surfaces: cleaned & sanitized
- comments: noted a pinkish and slimy substance inside the upper compartment of the ice machine dripping onto the ice. (ice used for consumer consumption) instructed management not to use ice machines until equipment is detail cleaned and sanitized. Priority foundation #7-38-005

43. In-use utensils: properly stored
- comments: noted serving plates on shelves at the kitchen prep and serving area not properly stored. Instructed to invert all serving plates to prevent dust accumulation.

55. Physical facilities installed, maintained & clean
- comments: instructed to clean floors along wall base and floor drains, especially at the dishwashing area, the drains underneath the 3 compartment sinks on the first and second floor, and drain by the ice machine all at the basement food prep/storage area.

56. Adequate ventilation & lighting; designated areas used
- comments: noted employee belongings on shelves at the bar food items. Instructed to provide a designated area for employees to store their belongings.

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