Food Safety Report: Red Snapper, 5601 W Division St, Chicago, Il, USA.

Chicago, 60651 Illinois, United States

Report date: Jul 9, 2025
19. Proper reheating procedures for hot holding
- comments: observed improper reheating procedure for hot holding temperatures for chicken. Observed a container and a frying basket of fried chicken out at room temperature in the front frying area, when first entering the prep area after introduction. Once inspection started, it was found that the chicken was relocated to the deep fryer and refrigerated to internal temperatures ranging 145-155. 0f. Instructed to avoid leaving cooked tcs foods at room temperature. Also, must reheat chicken to 165f for hot holding to a temperature of 135f or above. Chicken was reheated to 165�f at this time. Priority violation 7-38-005, citation issued

22. Proper cold holding temperatures
- comments: observed improper cold holding temperatures for tcs food. Found two prepackages of steak meat in a container of still water at temperatures ranging 66. 1f-67. 8f. Instructed to keep cold holding temperatures at 41�f or below at all times. Approximately 18lbs of product were discarded at $68 worth of product. Priority 7-38-005, citation consolidated with violation #19.

35. Approved thawing methods used
- comments: observed improper thawing methods of tcs foods. Found two packages of steak meat in a container of still water. Instructed to use proper thawing methods such as cooking while frozen, thaw over night in cold holding unit, and under cold running water.

39. Contamination prevented during food preparation, storage & display
- comments: found two containers of sauces (buffalo and bbq) not covered on the prep table in the front. Instructed to cover at all times, while not in use and maintain.

41. Wiping cloths: properly used & stored
- comments: observed two wiping cloths on the splash guard of the front prep area handwashing sink. Instructed to put wiping cloths in sanitizing water and maintain.

46. Gloves used properly
- comments: found the gloves being used to handle food items are exam gloves. Boxes do not state gloves can be used for handling food only for medical use. Approximately 100 boxes or more stored in an unused cold holding unit in the office area. Instructed to provide food grade gloves.

48. Warewashing facilities: installed, maintained & used; test strips
- comments: observed three missing sink stoppers for the warewashing sink. Instructed to provide and maintain.

49. Non-food/food contact surfaces clean
- comments: observed slight black like substance build up on the ice panel above the ice inside of the ice machine. Instructed to clean and sanitize mentioned surface and maintain.

58. Allergen training as required
- comments: observed no allergen training certificate for the certified food manager on site. Instructed all certified food managers must take course and maintain records on site.

60. Previous core violation corrected
- comments: observed previous core violations not corrected from 12/13/2024, report #2608619 #10: 6-301. 14 no handwashing signage at handwashing sink in the dishwashing area next to the three-compartment sink. Instructed to provide #36: 4-204. 112(b) observed no thermometers in the front-line area display coolers (2). Instructed to provide. #37: 3-302. 12 observed food storage containers with no/missing labels for fish, shrimp, and chicken batter in the food prep area and in the back prep/storage area. No/missing labels on containers for lemon pepper, yellow, and white flour. Instructed to provide labels with the common name of food items. #37: 3-602. 11(a; b:1-4,6,7; c; d) observed no/missing labels on bottles with condiments (hot/bbq/ketchup sauces) and spices (salt/sugar/pepper, etc) in the food prep and front line/serving areas. Instructed to provide. #55: 6-501. 16 observed mops stored/drying improperly in the utility sink area. Instructed to store/dry properly. Priority foundation:7-42-090, citation issued

Source: chicago.gov