Product: Clams

Yesterday, Likely clams - clam chowder
Whomever ordered clam chowder would get sick
lunch at a favorite diner | Symptoms: Diarrhea, Nausea, Vomiting See Less

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I had their pesto chicken wrap with their clam chowder soup. I think I may have gotten sick from the soup - the clams may have gone bad. I was vomiting and on the toilet within 1.5 hours. | Symptoms: Nausea, Diarrhea, Vomiting See Less

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The only food I ate today was cajun clams there
It started two hours after I ate  | Symptoms: Nausea, Other See Less

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Date of Closure: 09/07/2021

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler - 3 pans lasagne (45-52°F). Per operator items were cooked yesterday and held in walk in overnight. Observed... See More items covered and stacked. Reviewed proper cooling procedures with operator. See Stop sale. **Warning**
High Priority - Dented cans present. 1 - 13.75 oz can Artichoke hearts, 1 - 10 oz can baby clams, 1 - #10 can corn and 1 - #10 can red peppers. Reviewed proper procedures regarding dented cans with operator. See stop sale. **Warning**
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over cooked chicken in right side Cookline flip top. Operator stored all items properly. **Corrected On-Site** **Warning**
High Priority - Rodent activity present as evidenced by rodent droppings found. Approximately 5 rodent droppings observed in under shelving in storage area between kitchen and dining rooms. Area contains bread and pizza boxes. Operator immediately removed droppings and cleaned/sanitized the area. **Warning**
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler - 3 pans lasagne (45-52°F). Per operator items were cooked yesterday and held in walk in overnight. Observed items covered and stacked. Reviewed proper cooling procedures with operator. See Stop sale. **Warning**

Source: Florida Department of Health See Less

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Got fisherman’s feast dinner with the lobster clams shrimp & scallops with the linguini. Ate about half. Didn’t feel right, just a general malaise. Then nausea. Dizzy. Mouth watering. Weird sense of doom & almost like a derealization. Excessive vomiting about 3 hours post meal. | Symptoms: Nausea, Vomiting, Dizziness See Less

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Clams, potatoes, corn, & eggs with Cajun sauce .  3/4  who ate the food had diarrhea. 
Yesterday night Got my food at 9:30 ate it around 10:30-11:00 pm and been having diarrhea since on and off  | Symptoms: Diarrhea, Nausea See Less

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Fried clams Ate fried clams from here on Tuesday around 2:00pm. Started having diarrhea on Thursday morning and have had it throughout each day and still have it today. Also developed a low grade fever last night into this morning of 99.5. My husband had a lobster... See More roll and had maybe 6 of my fried clams and has had some stomach distress as well, but not quite as bad as I have. It happened on Thursday, August 26th, | Symptoms: Diarrhea, Fever See Less

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Report date: Aug 23, 2021
14. Required records available: shellstock tags, parasite destruction
- comments: shellstock identification tags for clams not kept on site after sale as required, unable to find clam tags for the period of aug/1 2021 to aug/16/2021. Clams were served in this period.... See More Instructed to keep shellstock tags on site for 90 days after sale. Priority foundation violation 7-38-005.

16. Food-contact surfaces: cleaned & sanitized
- comments: low temp dish washing machine not sanitizing at findal rinse, 0ppm obtained on cl test strips. Machine was used earlier today. Instructed to provide proper sanitizer concentration at final rinse. Machine is tagged not allowed to use. Priority vioaltion 7-38-025.

22. Proper cold holding temperatures
- comments: found a pan of liquid eggs at 73. 2f and a cotainer of chicken stock at 87. 3f. Both containers left on prep table. No temperature control. Instucted to keep such foods held at 41f or lower or 135f or higher. Priority violation 7-38-005. Food discarded valued at $7.

37. Food properly labeled; original container
- comments: spray bottle of water in kitchen not labeled, instructed to label and maintain.

41. Wiping cloths: properly used & stored
- comments: soiled rags kept on prep counter, instructed to keep in a sani bucket.

Source: chicago.gov See Less

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Had steamed clams and a lobster. Two hours later, began throwing up, followed by diarrhea. Lasted several hours until early morning. Assuming it was the clams, but could have been the lobster. | Symptoms: Diarrhea, Vomiting See Less

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Report date: Aug 10, 2021
22. Proper cold holding temperatures
- comments: found cold tcs foods at improper cold holding temperatures in pasta prep cooler and in the 1-door victory cooler. Cooked cauliflower, raw chicken, calamari pesto sauce, cooked spinach, cooked pasta, and raw beef ranging from... See More 47f to 53f in the 1-door victory cooler. Calamari, raw shrimp, short ribs, clams, lobster ravioli, eggs, vodka sauce, and cooked cauliflower ranging from 50f to 59f in the pasta prep cooler. Instructed management to discard and denature said tcs foods and always maintain all cold holding tcs foods at or below 41f. Priority violation 7-38-005. Citation issued.

33. Proper cooling methods used; adequate equipment for temperature control
- comments: equipment not maintaining proper temperature. Noted temperature of pasta prep cooler on the cooks line to be improper at 57. 6f. Noted temperature of 1-door victory cooler to be improper at 48. 2 f. Both units tagged and held for inspection by the chicago department of public health and may not be used until re-inspected by cdph and maintaining a proper cold holding temperature of 41f or below. Priority violation 7-38-005. Citation issued.

43. In-use utensils: properly stored
- comments: observed ice scoop stored improperly on top of ice machine in bsmt. Instructed to store in separate bin to prevent contamination, and maintain.

47. Food & non-food contact surfaces cleanable, properly designed, constructed & used
- comments: observed torn door gaskets on multiple prep coolers. Instructed to repair or replace and maintain in good condition.

47. Food & non-food contact surfaces cleanable, properly designed, constructed & used
- comments: observed cutting boards throughout 1st floor prep area in need of repair/replacing. Dark stains & grooves present, instructed to replace/repair and maintain.

51. Plumbing installed; proper backflow devices
- comments: basement prep area handwashing sink is leaking from faucet. Must repair.

Source: chicago.gov See Less

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