The Rim Seafood
Last inspected: Apr 28, 2016
74
Score
Across the available record, The Rim Seafood has four inspections on file, the first dated 2015. The Rim Seafood was last inspected on Apr 28, 2016. Diners should read medium risk as a signal that some issues exist but aren't extreme. Public records show no inspections at The Rim Seafood since Apr 28, 2016, so this file may not reflect current conditions.
Recent visits have produced comparable findings, with counts hovering near six violations per visit.
Across the inspection history, “food and non-food contact surfaces properly designed” is the issue that surfaces most often, recorded four times.
Restaurants in Chicago average 81, so The Rim Seafood trails the local norm. Nothing in the record is alarming, but there's room to improve.
4
Inspections
0
Critical latest
0
Major latest
6
Minor latest
Inspection History
Apr 28, 2016
Complaint
6 minor violations.
View 6 violations
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: OBSERVED WALL BEHIND STOVE AND EXPOSED HAND SINK IN KITHCEN WITH EXCESS GREASE ACCUMULATION. CLEAN AND MAINTAIN. OBSERVED VENTS ABOVE STOVES AND FRYERS VERY UNCLEAN WITH EXCESS GREASE ACCUMULATION. CLEAN AND MAINTAIN VENTS.
35
Food handler requirements met
Inspector notes: OBSERVED NO IDPH FOOD HANDLER CERTIFICATES. MUST PROVIDE AN IDPH FOOD HANDLER CERTIFICATES FOR ALL EMPLOYEES.
45
Source sound condition, no spoilage, foods properly labeled, shellfish tags in place
Inspector notes: OBSERVED 15LBS OF CLAMS VALUED AT $75 WITHOUT SHELLFISH TAG ATTACHED TO PRODUCT. OBSERVED 8LBS OF OYSTERS VALUED AT $16 WITHOUT SHELLFISH TAG ATTACHED TO PRODUCT. "SHELLFISH TAGS ARE REQUIRED TO BE ATTACHED UNTIL CONTAINER IS EMPTY OR RETAGGED AND THEREAFTER KEPT ON FILE FOR 90 DAYS" CRITICAL VIOLATION 7-38-005 (B) (B-2)
1
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: OBSERVED REACH IN CHEST FREEZER AND REACH IN FREEZER WITH EXCESS ICE ACCUMULATION. DEFROST AND MAINTAIN. OBSERVED THE USE OF CARDBOARD AS SHELF LINER. CARDBOARD IS PROHIBITED AND CAN NOT BE USED. REMOVE ALL CARDBOARD. SURFACES NEED TO BE NON ABSORBANT SMOOTH AND EASILY CLEANABLE
32
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: OBSERVED INTERIOR AND EXTERIOR OF REFRIGERATORS UNCLEAN. MUST CLEAN IN DETAIL ALL REFRIGERATORS. OBSERVED STOVE AND COOKING AREAS UNCLEAN. REMOVE CARDBOARD FROM SHELVING AT BOTTOM OF STOVE AREA AND CLEAN SHELVING.
33
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: OBSERVED FLOOR VERY UNCLEAN UNDER AND BEHIND ALL COOKING EQUIMENT. FLOOR BEHIND STOVE HAS ALOT OF FOOD DEBRIS AND GREASE. CLEAN AND MAINTAIN ALL FLOORS ALONG WALLS AND IN CORNERS. CLEAN IN DETAIL UNDER AND BEHIND ALL COOKING EQUIPMENT.
34
74
Mar 31, 2016
Routine
10 minor violations.
View 10 violations
Source sound condition, no spoilage, foods properly labeled, shellfish tags in place
Inspector notes: OBSERVED 10LBS OF PEI MUSSELS AND 10 LBS OF CLAMS WITHOUT SHELLFISH TAGS. BOTH ITEMS DID NOT HAVE SHELLFISH TAG WITH PRODUCT AND NO TAGS COULD BE PRODUCED AT TIME OF INSPECTION. 20LBS OF SHELLFISH VALUED AT $100 WAS DISCARDED AND DENATURED. "SHELLFISH TAGS ARE REQUIRED TO BE ATTACHED UNTIL CONTAINER IS EMPTY OR RETAGGED AND THEREAFTER KEPT ON FILE FOR 90 DAYS" CRITICAL VIOLATION 7-38-005 (B) (B-2)
1
Potentially hazardous food meets temperature requirement during storage, preparation display and service
Inspector notes: OBSERVED 12 DOZEN EGGS WEIGHING APPROXIMATELY 10LBS WAS FOUND ON COUNTER AT 75.3F. ALL EGGS WERE DISCARDED AND DENATURED. CRITICAL VIOLAITON 7-38-005 (A)
3
* 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 AND NO CERTIFICATE POSTED WHILE POTENTIALLY HAZARDOUS FOOD IS BEING PREPARRED AND SERVED INCLUDINE SHELLFISH, PORK AND STEAK. MUST HAVE CITY OF CHICAGO CERTIFIED FOOD MANAGER ON SITE AT ALL TIMES WITH ORIGINAL CERTIFICATE POSTED. SERIOUS VIOLATION7-38-012
21
Dish machines: provided with accurate thermometers, chemical test kits and suitable gauge cock
Inspector notes: OBSERVED NO CHEMICAL TEST KIT ON SITE TO INDICATE PROPER AMOUNT OF SANITIZER. SERIOUS VIOLATION 7-32-010
22
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: OBSERVED REACH IN CHEST FREEZER AND REACH IN FREEZER WITH EXCESS ICE ACCUMULATION. DEFROST AND MAINTAIN. OBSERVED THE USE OF CARDBOARD AS SHELF LINER. CARDBOARD IS PROHIBITED AND CAN NOT BE USED. REMOVE ALL CARDBOARD. SURFACES NEED TO BE NON ABSORBANT SMOOTH AND EASILY CLEANABLE.
32
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: OBSERVED INTERIOR AND EXTERIOR OF REFRIGERATORS UNCLEAN. MUST CLEAN IN DETAIL ALL REFRIGERATORS. OBSERVED STOVE AND COOKING AREAS UNCLEAN. REMOVE CARDBOARD FROM SHELVING AT BOTTOM OF STOVE AREA AND CLEAN SHELVING.
33
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: OBSERVED FLOOR VERY UNCLEAN UNDER AND BEHIND ALL COOKING EQUIMENT. FLOOR BEHIND STOVE HAS ALOT OF FOOD DEBRIS AND GREASE. CLEAN AND MAINTAIN ALL FLOORS ALONG WALLS AND IN CORNERS. CLEAN IN DETAIL UNDER AND BEHIND ALL COOKING EQUIPMENT.
34
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: OBSERVED WALL BEHIND STOVE AND EXPOSED HAND SINK IN KITHCEN WITH EXCESS GREASE ACCUMULATION. CLEAN AND MAINTAIN. OBSERVED VENTS ABOVE STOVES AND FRYERS VERY UNCLEAN WITH EXCESS GREASE ACCUMULATION. CLEAN AND MAINTAIN VENTS.
35
Food (ice) dispensing utensils, wash cloths properly stored
Inspector notes: OBSERVED DIRTY WIPING CLOTHS ON ALL COUNTERS. WIPING CLOTHS NEED TO BE STORED WITHIN SANITIZER SOLUTION WHEN NOT IN USE.
43
Food handler requirements met
Inspector notes: OBSERVED NO IDPH FOOD HANDLER CERTIFICATES. MUST PROVIDE AN IDPH FOOD HANDLER CERTIFICATES FOR ALL EMPLOYEES.
45
61
Aug 18, 2015
Reinspection
2 minor violations.
View 2 violations
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: Above violation still remaining(Cooler shelving that had peeling paint/rust, shall be repaired/replaced, cutting boards that had deep cuts, shall be repaired/replaced).
32
Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored
Inspector notes: Above violation still remaining(Stock items must be stored six inches off of floor to prevent pest harborage. Excess debris and clutter and old equipment in rear storage areas shall be removed).
41
90
Jul 24, 2015
License
10 minor violations.
View 10 violations
Water source: safe, hot & cold under city pressure
Inspector notes: Found no hot running water under city pressure at this time of license inspection, per mgmt hot water heater got damaged by workers replacing doors. Mgmt was advised that it must provide hot running water under city pressure in order to pass license inspection.
9
Adequate number, convenient, accessible, designed, and maintained
Inspector notes: Must reconnect/replaced exposed hand sinks in prep/dining areas, in oder to pass license inspection.
11
Hand washing facilities: with soap and sanitary hand drying devices, convenient and accessible to food prep area
Inspector notes: Must provide soap dispenser with soap, and paper towels dispenser with paper towels to exposed hand sinks.
12
No evidence of rodent or insect outer openings protected/rodent proofed, a written log shall be maintained available to the inspectors
Inspector notes: Found front entrance/exit doors not rodent proofed, doors had gaps on bottom, sides of doors ranging from 1 inch, to 2/1/2 inches, also new windows had gaps on bottom of windows ranging from 1 inch, to 1 1/2 inch(outer openings not protected). Above had no proof of pest control service, no log book, mgmt was advised to provide proof of pest control log book, service in order to pass license inspection.
18
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: Cooler shelving that had peeling paint/rust, shall be repaired/replaced, cutting boards that had deep cuts, shall be repaired/replaced.
32
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: Non food contact surfaces of cooking equipment, coolers, cooler shelving/racks not clean, need detailed cleaning(crevices), prep tables lower shelving not clean, need detailed cleaning(crevices).
33
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: Floors under cooking equipment, heavy equipment, rear storage areas, and throughout premises not clean, need detailed cleaning.
34
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: Walls that had exposed wallboard/plaster in rear kitchen area, rear storage areas, shall be repaired/sealed. Walls/windows that had exposed bricks, exposed plaster, and gaps, shall be repaired/sealed. Missing ceiling tiles in kitchen prep area, shall be provided, walls in kitchen not clean, need cleaning(detailed). Walls outside bathrooms that had exposed plaster, gaps shall be repaired/sealed.
35
Lighting: required minimum foot-candles of light provided, fixtures shielded
Inspector notes: Missing light shields in kitchen shall be provided.
36
Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored
Inspector notes: Stock items must be stored six inches off of floor to prevent pest harborage. Excess debris and clutter and old equipment in rear storage areas shall be removed.
41
61
Frequently Asked Questions
When was The Rim Seafood last inspected?
The most recent health inspection at The Rim Seafood on file is from Apr 28, 2016. The public record contains four inspections in total.
What is the most common violation at The Rim Seafood?
Across the inspection record, “food and non-food contact surfaces properly designed” has been cited four times, more than any other issue at The Rim Seafood.
Has The Rim Seafood's inspection record improved over time?
Results have been roughly steady. Inspections at The Rim Seafood have averaged around six violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at The Rim Seafood 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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