King Crab Tavern/Seafood Grill
Last inspected: Mar 5, 2014
78
Score
Going back to 2011, King Crab Tavern/Seafood Grill has four inspections in the public record. On Mar 5, 2014, the health department conducted the most recent visit. Low risk indicates the latest report didn't flag anything that would worry the average customer. King Crab Tavern/Seafood Grill's record stops at Mar 5, 2014, more than two years back, so current conditions may differ.
There hasn't been much movement either way: counts have stayed near five violations per visit across recent inspections.
The most common issue across all inspections has been “food and non-food contact equipment utensils clean”, showing up four times.
The city-wide average sits at 81, which King Crab Tavern/Seafood Grill's 78 doesn't quite reach. Taken together, the history is a positive one.
4
Inspections
0
Critical latest
0
Major latest
5
Minor latest
Inspection History
Mar 5, 2014
Suspected Food Poisoning
5 minor violations.
View 5 violations
Sewage and waste water disposal, no back siphonage, cross connection and/or back flow
Inspector notes: WASTE WATER BACKING UP FROM THE FIRST COMPARTMENT SINK AND THIRD COMPARTMENT SINK WHEN I PULLED OUT THE DRAIN STOPPER ON THE MIDDLE COMPARTMENT SINK. INSTRUCTED MANAGER TO REPAIR THE SINK TO HAVE WELL DRAINING SINK. CITATION ISSUES CRITICAL 7-38-030. MANAGER CALLED THE PLUMBER DURING INSPECTION. THE PLUMBER WAS ABLE TO FIX THE 3 COMPARTMENT SINK AND IS NOW DRAINING WELL.
10
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: INSTRUCTED TO INSTALL A SPLASH GUARD BETWEEN THE EXPOSED HAND SINK AND PREP TABLE IN THE PREP AREA. MUST RE CAULK AROUND THE WASHBOWL SINK IN THE WOMEN'S WASHROOM AND MAINTAIN. RAW WOOD ON THE WALLS ABOVE THE 3 COMPARTMENT SINK,NEEDS TO BE SEALED OR PAINTED.
32
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: MUST CLEAN IN DETAIL EXTERIOR SIDES OF THE STOVE AND OVEN (WITH GREASE BUILD -UP) AND MAINTAIN. CLEAN AND REMOVE DUST ACCUMULATED ON THE TOP STORAGE ABOVE THE FRONT COUNTER AND MAINTAIN.
33
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: HOOD AND TUBE CONNECTED TO THE HOOD WITH DUST ACCUMULATED. INSTRUCTED TO CLEAN AND MAINTAIN.
35
Food (ice) dispensing utensils, wash cloths properly stored
Inspector notes: MUST STORE ICE SCOOP IN A SEPARATE CONTAINER,NOT INSIDE THE ICE BINS BEHIND THE BAR.
43
78
Apr 12, 2013
Complaint
5 minor violations.
View 5 violations
Sanitizing rinse for equipment and utensils: clean, proper temperature, concentration, exposure time
Inspector notes: OBSERVED DISHES BEING WASHED IN FRONT PREP TWO COMPARTMENT SINK WITHOUT PROPERLY WASHING, RINSING AND SANITZING. ONE SINK SET TO WASH ONLY.INSTRUCTED DISH WASHING MUST BE DONE IN DISH MACHINE OR IN PROPERLY SET THREE COMPARTMENT SINK. CRITICAL CITATION ISSUED 7-38-030.
8
Hand washing facilities: with soap and sanitary hand drying devices, convenient and accessible to food prep area
Inspector notes: COOKS LINE EXPOSED HAND SINK FOUND WITH STORED DIRTY DISHES INSIDE. UTENSILS BEING STORED HANGING INTO SINK. NO SOAP OR PAPER TOWELS AT SINK AND SINK DIRTY WITH GREASE AND FOOD SPLATTER. CLEAN DISHES BEING STORED DIRECTLY ON TOP OF SINK. INSTRUCTED TO BE USED FOR HAND WASHING PURPOSES ONLY AND MANAGEMENT PROVIDED SOAP AND TOWELS. CRITICAL CITATION ISSUED 7-38-030.
12
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: METAL RACK SHELVING ON COOKS LINE DIRTY WITH ENCRUSTED GREASE AND FOOD .MUST CLEAN. MUST NOT USE DIRTY PLASTIC MILK CRATE WITH RUSTY METAL WIRE RACKS AS SHELVING IN BASEMENT FOR CLEAN CUTTING BOARD STORAGE. MUST INSTALL SPLASH GUARD BETWEEN FRONT PREP EXPOSED HAND SINK AND TWO COMPARTMENT SINK.
32
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: INTERIOR COOKS LINE SEAFOOD COOLER DIRTY. MUST CLEAN AND MAINTAIN. INTERIOR ICE MACHINE DIRTY. MUST CLEAN AND MAINTAIN. DIRTY WALL MOUNTED FRY SLICER IN BASEMENT. MUST CLEAN AFTER EACH USE.
33
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: DIRTY FLOORS WITH FOOD DEBRIS THROUGHOUT COOKS LINE. MUST CLEAN AND MAINTAIN.
34
78
Mar 10, 2011
Reinspection
4 minor violations.
View 4 violations
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. RUBBER DOOR GASKETS OF COOKS LINE COOLERS WITH ENCRUSTED FOOD DEBRIS. MUST CLEAN OR REPLACE.
33
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. DAMAGED FLOOR WITH OPEN CRACKS/CREVICES ALONG WALL OF SEAFOOD STORAGE COOLER ON COOKS LINE. MUST REPAIR/SEAL.
34
Lighting: required minimum foot-candles of light provided, fixtures shielded
Inspector notes: Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. LIGHT SHIELD END CAPS THROUGHOUT BASEMENT FOOD PREP MUST BE PROVIDED.
36
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. MUST INSTALL DESIGNATED EXPOSED HAND SINK FOR HAND WASHING ONLY BEHIND BAR WHERE RAW OYSTERS ARE SCHUCKED AND OTHER READY TO EAT FOODS ARE PREPARED AND SERVED.
38
82
Mar 2, 2011
Routine
8 minor violations.
View 8 violations
Adequate number, convenient, accessible, properly designed and installed
Inspector notes: When toilet and lavatory facilities are provided for the patrons of food establishments, such facilities shall be adequate in number, convenient, accessible, properly designed, and installed according to the municipal code. OBSERVED KITCHEN EXPOSED HAND SINK METAL SEAMS REPAIRED WITH RUBBER CAULKING ON ALL SIDES. WALL MOUNTED SOAP DISPENSER FOUR FEET FROM SINK, NOT ACCESSIBLE. INSTRUCTED MUST REPLACE OR REPAIR SINK SEAMS WITH METAL WELD. MAKE SOAP ACCESSIBLE AND REMOVE ALL POTS/PANS/UTENSILS FROM SINK. SINK IS TO BE USED FOR HAND WASHING PURPOSES ONLY. MUST INSTALL SPLASH GUARDS ON BOTH SIDES OF SINK.
26
Previous minor violation(s) corrected 7-42-090
Inspector notes: A separate and distinct offense shall be deemed to have been committed for each Minor violation that is not corrected upon re-inspection by the health authority. PREVIOUS MINOR VIOLATIONS FROM #63204 ON 11-24-09 NOT CORRECTED.#38-GRAY PUTTY OBSERVED AROUND THE DRAIN AT THE LEFT COMPARTMENT OF THE THREE COMPARTMENT BAR SINK. MUST PROPERLY REPAIR WITH METAL WELD.#35-SEAL ALL HOLES AND GAPS IN WALLS AND CEILING OF BASEMENT PREP.
29
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. SHELVING AT COFFEE STATION DIRTY, MUST CLEAN.
32
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. INTERIOR ICE MACHINE MUST CLEAN. RUBBER DOOR GASKETS OF COOKS LINE COOLERS WITH ENCRUSTED FOOD DEBRIS, MUST CLEAN AND MAINTAIN.
33
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. MISSING AND DAMAGED FLOOR TILES AROUND FLOOR DRAIN AND MISSING TILE GROUT IN KITCHEN. DAMAGED FLOOR WITH OPEN CREVICES ALONG WALL NEXT TO SEAFOOD STORAGE COOLER ON COOKS LINE. FLOORS WITH ACCUMULATED DIRT THROUGHOUT KITCHEN. MUST REPAIR AND CLEAN ALL.
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. WALLS THROUGHOUT KITCHEN WITH FOOD SPLATTER AND GREASE. MUST CLEAN AND MAINTAIN.
35
Lighting: required minimum foot-candles of light provided, fixtures shielded
Inspector notes: Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. MUST PROVIDE LIGHT SHIELD AT ENTRANCE TO WALK-IN FREEZER AND REPLACE MISSING END CAPS THROUGHOUT BASEMENT PREP.
36
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. MUST INSTALL AN EXPOSED HAND SINK BEHIND BAR WHERE RAW OYSTERS ARE BEING SCHUCKED AND OTHER READY TO EAT SEAFOOD IS SERVED AND PREPARED OR REMOVE ALL SEAFOOD, FOOD PREPPING UTENSILS AND SERVING WARE.
38
67
Frequently Asked Questions
When was King Crab Tavern/Seafood Grill last inspected?
The most recent health inspection at King Crab Tavern/Seafood Grill on file is from Mar 5, 2014. The public record contains four inspections in total.
What is the most common violation at King Crab Tavern/Seafood Grill?
Across the inspection record, “food and non-food contact equipment utensils clean” has been cited four times, more than any other issue at King Crab Tavern/Seafood Grill.
Has King Crab Tavern/Seafood Grill's inspection record improved over time?
Results have been roughly steady. Inspections at King Crab Tavern/Seafood Grill have averaged around five violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at King Crab Tavern/Seafood Grill means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
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