Blue Sharks
Last inspected: Jan 6, 2010
70
Score
Blue Sharks has a thin inspection record, with only one visit on file so far. The most recent report on file is from Jan 6, 2010. When a facility lands in medium risk territory, it usually means a mixed inspection result. Note that Blue Sharks's inspection history hasn't been updated since Jan 6, 2010; current conditions may have shifted from what the file shows.
Compared to other Chicago restaurants (averaging 81), there's room to close the gap.
1
Inspections
0
Critical latest
0
Major latest
7
Minor latest
Inspection History
Jan 6, 2010
Complaint
7 minor violations.
View 7 violations
Facilities to maintain proper temperature
Inspector notes: All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. 2 DOOR REACH IN COOLER NOT MAINTAINING COLD FOODS 40'F AND BELOW, COOLER IN POOR REPAIR, TEMPS READING 47-50'F, INSTRUCTED TO RESTRICT USE UNTIL COOLER READS 40'F AND BELOW, INSTRUCTED TO HAVE SERVICE BY A LICENSE REFRIGERATED PERSON, COOLER TAGGED, INSTRUCTED TO FAX LETTER TO CDPH, FOR TAG REMOVAL, #312-746-4240 CRITICAL CITATION ISSUED
2
Potentially hazardous food meets temperature requirement during storage, preparation display and service
Inspector notes: All cold food shall be stored at a temperature of 40F or less. FOODS INSIDE 2 DOOR REACH IN COOLER NOT AT PROPER TEMPS, CHICKEN, FISH, SAUSAGE AND BEEF ALL DUMPED AT A COST OF ABOUT $500, APPROX. 30LBS CRITICAL CITATION ISSUED
3
Hand washing facilities: with soap and sanitary hand drying devices, convenient and accessible to food prep area
Inspector notes: Adequate and convenient hand washing facilities shall be provided for all employees. SOAP AND PAPER TOWLS NEEDED AT ALL HANDSINKS CRITICAL CITATION ISSUED
12
* certified food manager on site when potentially hazardous foods are prepared and served
Inspector notes: A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. NO CERTIFIED FOOD MANAGER ON DUTY AT THIS TIME FOODS ARE COOKED AND SERVED SERIOUS CITATION ISSUED
21
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. FLOORS NEEDS DETAILED CLEANING PREP AND SERVICE AREAS
34
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: The walls and ceilings shall be in good repair and easily cleaned. WALL NEEDS CLEANING VARIOUS AREAS THRU-OUT PREMISES
35
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health. FRONT EXPOSED HANDBOWL IN POOR REPAIR, NOT PROPERLY DRAINING
38
70
Frequently Asked Questions
When was Blue Sharks last inspected?
The most recent health inspection at Blue Sharks on file is from Jan 6, 2010. The public record contains one inspection in total.
What does a medium risk rating mean?
A medium risk rating at Blue Sharks means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
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