Lemon Shark
Last inspected: Jun 6, 2019
90
Score
The health department has logged 12 inspections at Lemon Shark, the earliest from 2015. The most recent report on file is from Jun 6, 2019. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit. Note that Lemon Shark's inspection history hasn't been updated since Jun 6, 2019; current conditions may have shifted from what the file shows.
Performance has remained roughly level over recent inspections, averaging near four violations each time.
“Management, food employee and conditional employee” comes up most often, recorded six times in the inspection record.
Lemon Shark's latest score of 90 sits above the Chicago average of 81. The full picture is one of consistent compliance.
12
Inspections
0
Critical latest
1
Major latest
0
Minor latest
Inspection History
Jun 6, 2019
Reinspection
1 major violation.
View 1 violation
Consumer advisory provided for raw/undercooked food
Inspector notes: MUST PROVIDE A DISCLOSURE AND REMINDER STATEMENT ON MENUS REGARDING RAW EGGS. INSTRUCTED TO MAINTAIN. PRIORITY FOUNDATION 7-38-005 NO CITATION ISSUED. (REFER TO HANDOUT)
25
90
May 30, 2019
Routine
1 critical violation. 3 major violations. 1 minor violation.
View 5 violations
Proper cold holding temperatures
Inspector notes: OBSERVED THE FOLLOWING TCS FOODS STORED INSIDE A PREP COOLER AT IMPROPER TEMPERATURES; 9 LBS OF SALMON AT 47F, VALUED AT $81 2 LBS OF TUNS , 49F, VALUED AT $14 2 LBS OF SHRIMP, 47F, VALUED AT $12 MANAGER VOLUNTARILY DISCARDED AND DENATURED FOOD. INSTRUCTED TO HOLD COLD TCS FOODS IN COOLERS AT 41F OR BELOW. PRIORITY VIOLATION 7-38-005, CITATION ISSUED.
22
Insects, rodents, & animals not present
Inspector notes: NO PEST CONTROL BOOK ONSITE DURING THE INSPECTION FOR REVIEW. INSTRUCTED TO KEEP PEST CONTROL LOG BOOK ONSITE AT ALL TIMES. PRIORITY FOUNDATION 7-38-020(C) CITATION ISSUED.
38
Management, food employee and conditional employee; knowledge, responsibilities and reporting
Inspector notes: NO EMPLOYEE HEALTH POLICY ONSITE. INSTRUCTED TO PROVIDE THE CITY'S HEALTH FORM OR SIMILAR DOCUMENTS USED TO DEMONSTRATE COMPLIANCE. PRIORITY FOUNDATION 7-38-010. NO CITATION ISSUED.
3
Consumer advisory provided for raw/undercooked food
Inspector notes: MUST PROVIDE A DISCLOSURE AND REMINDER STATEMENT ON MENUS REGARDING RAW EGGS. INSTRUCTED TO MAINTAIN. PRIORITY FOUNDATION 7-38-005 NO CITATION ISSUED. (REFER TO HANDOUT)
25
Allergen training as required
Inspector notes: ALLERGEN CERTIFICATES ARE REQUIRED FOR ALL EMPLOYEES THAT HAVE A CITY OF CHICAGO FOOD SANITATION LICENSE. INSTRUCTED TO COMPLETE THE ONLINE TRAINING AND KEEP CERTIFICATE ONSITE.
58
61
Sep 13, 2018
Routine
5 major violations. 4 minor violations.
View 9 violations
City of chicago food service sanitation certificate
Inspector notes: 2.102.12 NO CITY OF CHICAGO CERTIFIED MANAGER ON-SITE DURING THE INSPECTION WHILE TCS FOODS, CHICKEN, RICE, ETC. IS BEING PREPARED OF SERVED. INSTRUCTED TO HAVE A CERTIFIED MANAGE ONSITE AT ALL TIMES. PRIORITY FOUNDATION 7-38-012, CITATION ISSUED.
2
Management, food employee and conditional employee; knowledge, responsibilities and reporting
Inspector notes: 2.102.14(A)(A) NO EMPLOYEE HEALTH POLICY AVAILABLE ON-SITE DURING THE INSPECTION FOR REVIEW. INSTRUCTED TO PROVIDE FORM 1B OR SIMILAR DOCUMENTS USED TO DEMONSTRATE COMPLIANCE. PRIORITY FOUNDATION 7038-012 NO CITATION ISSUED.
3
Procedures for responding to vomiting and diarrheal events
Inspector notes: 2.501.11 NO CLEAN UP KIT AVAILABLE ONSITE DURING THE INSPECTION FOR REVIEW. INSTRUCTED TO PROVIDE KIT & PROCEDURES FOR EMPLOYEES TO FOLLOW. PRIORITY FOUNDATION VIOLATION 7-38-005 NO CITATION ISSUED.
5
Adequate handwashing sinks properly supplied and accessible
Inspector notes: 6.301.12(A-D) OBSERVED NO PAPER TOWELS AT BOTH HAND SINKS DURING THE INSPECTION. INSTRUCTED TO PROVIDE TOWELS AT ALL TIMES DURING OPERATING HOURS. PRIORITY FOUNDATION 7-38-030 CITATION ISSUED.
10
Proper date marking and disposition
Inspector notes: 3.501.17(A) MUST PROVIDE DAYE MARKINGS ON READY-TO -EAT, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD prepared and held in a FOOD ESTABLISHMENT for more than 24 hours shall be clearly marked to indicate the date or day by which the FOOD shall be consumed on the PREMISES, sold, or discarded when held at a temperature of 5�C (41�F) or less for a maximum of 7 days. PRIORITY FOUNDATION, 7-38-005 NO CITATION ISSUED.
23
Food & non-food contact surfaces cleanable, properly designed, constructed & used
Inspector notes: 4.501.11(A) MUST PROVIDE ADDITIONAL SINK STOPPERS FOR 3-COMP SINK.
47
Non-food/food contact surfaces clean
Inspector notes: 4.602.13 MUST DETAIL CLEAN FOOD DEBRIS FROM LOWER SHELVES ON PREP TABLES AND INTERIOR CONTACT SURFACES OF PREP COOLERS, AND 3-DOOR REACH IN COOLER. INSTRUCTED TO MAINTAIN
49
Physical facilities installed, maintained & clean
Inspector notes: 6.201.11 MUST DETAIL CLEAN EXCESSIVE FOOD DEBRIS FORM FLOORS UNDER HEAVY EQUIPMENT IN PREP AREA AN IN DISH AREA. INSTRUCTED TO MAINTAIN.
55
Allergen training as required
Inspector notes: ALLERGEN TRAINING IS REQUIRED FOR ALL EMPLOYEES THAT HAVE A CITY OF CHICAGO FOOD SANITATION LICENSE. INSTRUCTED TO COMPLETE TRAINING AND KEEP CERTIFICATE ON-SITE
58
50
Jun 6, 2018
Complaint
5 minor violations.
View 5 violations
Refrigeration and metal stem thermometers provided and conspicuous
Inspector notes: Observed no thermometer in 1 door juice cooler. Instructed manager to provide.
40
Potentially hazardous food meets temperature requirement during storage, preparation display and service
Inspector notes: Observed potentially hazardous food at improper temperature in 2 door reach in prep cooler: 51.8f, 9lbs of quinoa salad, at a value of $3.00 46.7f, 4lbs of salas fresco, at a value of $8.00: dated 6/5/18 51.4f, 6lbs of crumbled blue cheese, at a value of $13.00:dated 6/5/18 Manager voluntarily discarded and denatured a total weight 19lbs of at a total value of $25.00 Informed manager that potentially hazardous must be at 40f or lower for cold foods and 140f or more for hot foods at all times. Critical violation # 7-38-005 (A)
3
Food protected during storage, preparation, display, service and transportation
Inspector notes: Observed commercially sealed bagged egg mixture floating in water and being cooked/hot held inside interior well/part of hot holding unit, at time of inspection. Informed manager that interior well/part of hot holding unit, is not designed for cooking/hot holding and not considered a food contact surface. Manager voluntarily discard and denatured 2lbs of commercially seal bagged egg mixture, at a value of $2.00. Serious Violation # 7-38-005 (A)
16
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: Observed cracked door gaskets on 1 door juice cooler. Instructed manager to replace/repair. Maintain at all times.
32
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: Observed slight food splatter on internal ice flap of ice machine. Instructed manager to detail clean and maintain at all times. Observed dust buildup on exterior surface of knife box located on south wall adjacent to 3 compartment sink. Instructed manager to detail clean and maintain at all times. Observed dried food stains on bottom interior surfaces of 3 door refrigerator unit in rear prep area. Instructed manager to detail clean and maintain at all times.
33
78
Feb 7, 2018
Routine
3 minor violations.
View 3 violations
* certified food manager on site when potentially hazardous foods are prepared and served
Inspector notes: OBSERVED NO CERTIFIED FOOD MANAGER ON DUTY AND NO CERTIFIED FOOD MANAGERS CERTIFICATE POSTED TO VIEW WHILE POTENTIALLY HAZARDOUS FOODS ARE BEING PREPARED,HANDLED AND SERVED SUCH AS (COOKED CHICKEN, SOUP, SHREDDED CHEESE,COOKED BLACK BEANS)MUST BE ON SITE AND POST CERTIFICATE AT ALL TIMES. SERIOUS VIOLATION # 7-38-012
21
* inspection report summary displayed and visible to all customers
Inspector notes: OBSERVED THE LAST INSPECTION SUMMARY REPORT NOT POSTED AND DISPLAYED IN PLAN VIEW. INSTRUCTED TO POST SUMMARY REPORT VISIBLE TO CUSTOMER AT ALL TIMES. SERIOUS VIOLATION: 7-42-010 (B)
28
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: OBSERVED BLACK MOLD LIKE SUBSTANCE EMBEDDED IN THE CAULKING ALONG 3 COMPARTMENT SINK. INSTRUCTED MANAGER TO REMOVE, RESURFACE AND MAINTAIN AT ALL TIMES.
32
86
Sep 12, 2017
Complaint
3 minor violations.
View 3 violations
Potentially hazardous food meets temperature requirement during storage, preparation display and service
Inspector notes: Found the following potentially hazardous foods at improper temperatures in the hot holding unit: 8lbs of chicken @ 114.8F and 5 lbs of eggs at 123.2F. Instructed all potentially hazardous foods must be held @ 40F or less or 140F or more at all times. Operator voluntarily discarded denatured foods during inspection, valued @ $23. Critical violation 7-38-005(a).
3
Adequate number, convenient, accessible, designed, and maintained
Inspector notes: Observed improper use of hand washing sink in front prep area. Observed cup and food debris in basin of hand sink making it inaccessible for proper hand washing. Instructed hand sink may only be used for hand washing. Operator removed contents from basin of hand sink during inspection. Critical violation 7-38-030.
11
Appropriate method of handling of food (ice) hair restraints and clean apparel worn
Inspector notes: Observed 1 food handler in prep area without proper hair restraint. Instructed all food handlers must wear hair restraints (hat, hair net, etc.) while in prep areas. Must maintain same.
42
86
Apr 10, 2017
Complaint
3 minor violations.
View 3 violations
Potentially hazardous food meets temperature requirement during storage, preparation display and service
Inspector notes: Found the following potentially hazardous foods at improper temperatures in the reach in prep cooler: 2lbs of beef @ 46.4F; 3lbs of chicken @ 45.7F - 51.3F; 1/2lb of falafel @ 57.9F; and 1/2lb of tofu @ 51.3F. Found 1/2lb of chicken @ 137.9F - 138.1F in the hot holding unit. Instructed all potentially hazardous foods must be held at 40F or less, or 140F or more at all times. Instructed when reheating potentially hazardous foods, must heat to 165F. Operator discarded 6lbs of denatured foods totaling in value of $50. Critical violation 7-38-005(A).
3
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: Found large hole in the wall behind the yogurt machine. Hole is covered with a plastic bag and tape. Must repair hole in the wall with non porous, smooth and easily cleanable surface. Must maintain same.
35
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: Observed slow draining 3 compartment sink. Must repair so all drains working properly. Observed strong odor from sinks in rear prep area. Must clean drains to prevent odor. Must maintain same.
38
86
Mar 14, 2017
Routine
3 minor violations.
View 3 violations
* certified food manager on site when potentially hazardous foods are prepared and served
Inspector notes: Observed no City of Chicago certified food manager on site while potentially hazardous foods (chicken, beef, rice, etc.) are being prepped and served. Instructed must have a city of Chicago certified food manager on site at all time when potentially hazardous foods are being prepped and/or served. Serious violation 7-38-012.
21
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: Found large hole in the wall behind the yogurt machine. Hole is covered with a plastic bag and tape. Must repair hole in the wall with non porous, smooth and easily cleanable surface. Must maintain same.
35
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: Observed slow draining 3 compartment sink. Must repair so all drains working properly. Observed strong odor from sinks in rear prep area. Must clean drains to prevent odor. Must maintain same.
38
86
Oct 31, 2016
Routine
4 minor violations.
View 4 violations
Food protected during storage, preparation, display, service and transportation
Inspector notes: OBSERVED FOOD NOT PROTECTED DURING PREPARATION: NOTED A BAG OF CHILI BEING REHEATED IN THE WATER WELL OF THE STEAM TABLE. ALSO NOTED WHITISH RESIDUE ON THE WALLS OF THE WATER WELL OF THE STEAM TABLE. INSTRUCTED TO DISCARD THE CHILI AND PROTECT ALL FOOD FROM POSSIBLE CONTAMINATION DURING PREPARATION. SERIOUS CITATION ISSUED: 7-38-005(A)
16
Food in original container, properly labeled: customer advisory posted as needed
Inspector notes: OBSERVED PREPACKAGED FOODS FOR INDIVIDUAL SALE WITHOUT PROPER LABELS. INSTRUCTED TO PROVIDE PROPER LABELS ON ALL PREPACKAGED FOODS THAT INCLUDE: THE NAME OF THE ITEM, LIST OF INGREDIENTS BY WEIGHT, NET CONTENTS, MANUFACTURER'S ADDRESS.
30
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: OBSERVED INADEQUATE REHEATING EQUIPMENT ON SITE. OPERATOR STATED THEY USE THE STEAM TABLE TO REHEAT LIQUID-TYPE MENU ITEMS LIKE BEANS AND CHILI. INSTRUCTED TO PROVIDE PROPER REHEATING EQUIPMENT TO RAPIDLY REHEAT POTENTIALLY HAZARDOUS FOODS.
32
Potentially hazardous food meets temperature requirement during storage, preparation display and service
Inspector notes: OBSERVED THE FOLLOWING POTENTIALLY HAZARDOUS FOODS STORED AT IMPROPER TEMPERATURES IN THE PREP TOP COOLER: BEANS, 53 DEGREES; STEAK, 52 DEGREES; CHICKEN, 53 DEGREES; TOFU, 46 DEGREES; FISH, 47 DEGREES. APPROX. 8 LBS OF PRODUCT WORTH $5 WAS DISCARDED. INSTRUCTED TO MAINTAIN COLD POTENTIALLY HAZARDOUS FOODS AT 40 DEGREES OR BELOW AT ALL TIMES DURING STORAGE, PREPARATION AND DISPLAY. CRITICAL CITATION ISSUED: 7-38-005(A)
3
82
Feb 26, 2016
Complaint
No violations found.
100
Aug 20, 2015
Reinspection
1 minor violation.
View 1 violation
Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored
Inspector notes: MINIMIZE CLUTTER IN THE BASEMENT STORAGE CLOSET.
41
95
Aug 17, 2015
License
3 minor violations.
View 3 violations
Facilities to maintain proper temperature
Inspector notes: MUST PROVIDE THE PROPER EQUIPMENT ON SITE TO RAPIDLY REHEAT FOOD ITEMS.
2
Dish washing facilities: properly designed, constructed, maintained, installed, located and operated
Inspector notes: DISHWASHING FACILITIES NOT PROPERLY MAINTAINED. NOTED WASTE WATER BACKING UP INTO 1ST AND 3RD COMPARTMENTS WHEN THE WATER DRAINED FROM THE MIDDLE COMPARTMENT. MUST REPAIR FOR PROPER WASTE WATER DISPOSAL.
24
Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored
Inspector notes: MINIMIZE CLUTTER IN THE BASEMENT STORAGE CLOSET.
41
86
Frequently Asked Questions
When was Lemon Shark last inspected?
The most recent health inspection at Lemon Shark on file is from Jun 6, 2019. The public record contains 12 inspections in total.
What is the most common violation at Lemon Shark?
Across the inspection record, “management, food employee and conditional employee” has been cited six times, more than any other issue at Lemon Shark.
Has Lemon Shark's inspection record improved over time?
Results have been roughly steady. Inspections at Lemon Shark have averaged around four violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Lemon Shark 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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