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Seafood on the Tables

2965 N Lincoln Ave, Chicago, IL 60657
Seafood
Last inspected: Oct 9, 2018
100
Score
Low Risk

Seafood on the Tables appears in inspection records five times, starting in 2017. The latest inspection on file is from Oct 9, 2018. A low risk tier reflects an inspection that turned up minimal issues. No fresh inspection data is available: the latest entry for Seafood on the Tables dates to Oct 9, 2018.

Things have been moving in the right direction, with the rolling count dropping from around two violations to closer to zero violations per visit.

When inspectors have written things up, “food and non-food contact surfaces properly designed” has been the most frequent reason, cited three times.

Compared to the broader Chicago restaurant scene, where the average is 81, this is a stronger showing. Overall, the inspection record reads well.

5
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Oct 9, 2018
Complaint
No violations found.
100
Jun 26, 2018
Complaint
2 minor violations.
View 2 violations
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: FOUND INTERIOR OF REACH IN COOLER NOT CLEAN. MUST CLEAN AND SANITIZE.
33
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: FOUND NO BACKFLOW PREVENTION DEVICES INSTALLED AT ICE MACHINE WATERLINE AND MOP SINK FAUCET. MUST PROVIDE.
38
90
Feb 26, 2018
Routine
2 minor violations.
View 2 violations
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: FOUND FLOORS NOT CLEAN BEHIND DEEP FRYER AREAS. MUST CLEAN AND SANITIZE.
34
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: FOUND NO BACKFLOW PREVENTION DEVICES INSTALLED AT ICE MACHINE WATERLINE AND MOP SINK FAUCET. MUST PROVIDE.
38
90
Aug 10, 2017
Complaint
8 minor violations.
View 8 violations
Source sound condition, no spoilage, foods properly labeled, shellfish tags in place
Inspector notes: OBSERVED BAGS OF MUSSELS AND CLAMS IN FREEZER WITHOUT PROPER SHELLFISH TAGS ATTACHED. INSTRUCTED THAT ALL SHELLFISH MUST BE STORED WITH THEIR TAGS UNTIL THE LAST UNIT HAS BEEN SOLD OR DISCARDED. OPERATOR VOLUNTARILY DISCARDED 13 LBS OF SHELLFISH WORTH $100. CRITICAL VIOLATION: 7-38-005(B)
1
* certified food manager on site when potentially hazardous foods are prepared and served
Inspector notes: OBSERVED NO VALID CITY OF CHICAGO CERTIFIED FOOD MANAGER ON SITE WHILE POTENTIALLY HAZARDOUS FOODS (RICE, CHICKEN) PREPARED AND SERVED. INSTRUCTED THAT A CITY OF CHICAGO CERTIFIED FOOD MANAGER MUST BE ON SITE, WITH ORIGINAL CERTIFICATE POSTED, AT ALL TIMES WHILE POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED. SERIOUS VIOLATION: 7-38-012
21
Clean multi-use utensils and single service articles properly stored: no reuse of single service articles
Inspector notes: MUST STORE ALL SINGLE SERVICE UTENSILS INVERTED WITH HANDLE PRESENTED TO CONSUMER. MUST NOT USE BOWL TO DISPENSE DRY GOODS, MUST PROVIDE A SCOOP WITH A HANDLE.
31
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: OBSERVED SINGLE USE/DISPOSABLE ALUMINUM PANS BEING REUSED FOR FOOD PREP. INSTRUCTED THAT SINGLE USE ITEMS MUST BE DISCARDED AFTER EACH USE. ALSO NOTED FOIL BEING USED TO LINE THE FRONT OF THE STOVE TOP SHELF. MOVE REMOVE FOIL. MUST MAINTAIN ALL FOOD CONTACT AND EQUIPMENT SURFACES MUST BE SMOOTH, DURABLE AND EASILY CLEANABLE. MUST PAINT/SEAL RAW WOOD POST SUPPORTING LEFT SIDE OF 3 COMPARTMENT SINK.
32
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: MUST REPLACE MISSING HANDLE ON PREP TOP COOLER. MUST REPLACE BROKEN HANDLE ON PREP AREA HAND SINK (HANDLE STILL ABLE TO TURN WATER ON). OBSERVED SILVER TAPE BEING USED TO LINE THE WALLS ON THE LEFT AND RIGHT SIDES OF THE COOK LINE. MUST REMOVE TAPE AND MAINTAIN WALLS TO BE SMOOTH, NON-ABSORBENT AND EASILY CLEANABLE.
32
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: MUST CLEAN OILY RESIDUE FROM FRAME OF POTATO SLICER. MUST CLEAN DUST FROM FAN COVERS IN 2 DOOR GLASS COOLER. MUST CLEAN DEBRIS FROM LIGHT SHIELD ABOVE 3 COMPARTMENT SINK. MUST CLEAN GRAYISH RESIDUE FROM SPRAY HEAD OF GOOSENECK FAUCET.
33
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: OBSERVED CRACKED AND LOOSE FLOOR TILES IN FRONT OF 3 COMPARTMENT SINK AND IN FRONT CENTER OF COOK LINE, WHERE GROUT IS MISSING AND FOOD DEBRIS IS ACCUMULATING IN THE DEEP CRACKS. MUST REPAIR FLOOR TO BE SMOOTH AND EASILY CLEANABLE.
34
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: MUST REPAIR GOOSENECK FAUCET SO THAT IT DOES NOT HANG BELOW FLOOD RIM OF 3 COMPARTMENT SINK.
38
67
May 26, 2017
License
2 minor violations.
View 2 violations
Clean multi-use utensils and single service articles properly stored: no reuse of single service articles
Inspector notes: OBSERVED COOKING EQUIPMENT (RICE WARMER, COOLER, SUSHI TRAYS, ETC) AND DISPOSABLE FOOD CONTAINERS BEING STORED IN THE BASEMENT WHERE THE CEILING IS UNFINISHED. MUST STORE ALL FOOD AND FOOD EQUIPMENT IN AN AREA WITH A FINISHED FLOOR AND CEILING (SMOOTH, NON-ABSORBENT, EASILY CLEANABLE).
31
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: MUST REPLACE MISSING HANDLE ON PREP TOP COOLER. MUST REPLACE BROKEN HANDLE ON PREP AREA HAND SINK (HANDLE STILL ABLE TO TURN WATER ON). OBSERVED SILVER TAPE BEING USED TO LINE THE WALLS ON THE LEFT AND RIGHT SIDES OF THE COOK LINE. MUST REMOVE TAPE AND MAINTAIN WALLS TO BE SMOOTH, NON-ABSORBENT AND EASILY CLEANABLE.
32
90

Frequently Asked Questions

When was Seafood on the Tables last inspected?

The most recent health inspection at Seafood on the Tables on file is from Oct 9, 2018. The public record contains five inspections in total.

What is the most common violation at Seafood on the Tables?

Across the inspection record, “food and non-food contact surfaces properly designed” has been cited three times, more than any other issue at Seafood on the Tables.

Has Seafood on the Tables' inspection record improved over time?

Yes. Recent inspections at Seafood on the Tables have averaged around zero violations per visit, down from roughly two earlier in the record.

What does a low risk rating mean?

A low risk rating at Seafood on the Tables 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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