2AM IZAKAYA Passes Health Inspection - Chicago Restaurant

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED NO HAND WASHING SIGN AVAILABLE AT THE HAND SINK IN THE DISH WASHING AREA AT TIME OF INSPECTION. INSTRUCTED MANAGER TO PROVIDE HAND WASHING SIGN INSTRUCTING EMPLOYEES TO WASH HANDS.

Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.

Handwashing sinks must be accessible, properly supplied, and used only for handwashing.

Each sink needs: Warm water (100°F minimum); Soap in dispensers; Paper towels or air dryers; Waste receptacles; Signage; Clear access; Used only for handwashing.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: OBSERVED BOXES OF FOOD ITEMS STORED ON THE FLOOR UNDER THE BOTTOM SHELVES IN THE WALK IN FREEZER AT TIME OF INSPECTION. INSTRUCTED MANAGER TO ELEVATE ALL FOOD ITEMS AT LEAST 6 INCHES OF THE FLOOR.

Contamination during preparation is a leading cause of foodborne illness.

Prevent contamination during all food handling.

Minimize bare hand contact; Prevent cross-contamination; Use clean equipment; Proper employee hygiene.

SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED - Comments: OBSERVED BOXES OF SINGLE SERVICE ITEMS STORED ON THE FLOOR IN THE BASEMENT DRY STORAGE AREA LOCATED NEXT TO WALK IN FREEZER. INSTRUCTED MANAGER TO ELEVATE ALL SINGLE SERVICE ITEMS AT LEAST 6 INCHES OFF THE FLOOR THROUGHOUT FACILITY.

Contaminated single-use items transfer pathogens to food and customers.

Single-use items must be protected from contamination.

Store in original packaging; Protect from contamination; Handle by non-contact surfaces; Cannot reuse.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED BLACK ELECTRICAL TAPE USED TO REPAIR HOOK AT 3 COMPARTMENT SINK. OBSERVED PROTECTIVE PLASTIC LAYER ON EXTERIOR OF THE 3 DOOR REACH IN/PREP COOLER AT THE PREP LINE. OBSERVED PLASTIC LINER/BAG ON TOP OF GREASE TRAP BELOW 3 COMPARTMENT SINK. INSTRUCTED MANAGER TO REMOVE AND PROVIDE A SMOOTH AND EASILY CLEANABLE SURFACE ON SINK, GREASE TRAP TOP, AND COOLER.

Poor design creates areas that harbor bacteria.

All surfaces must be designed to be easily cleanable.

Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: OBSERVED THE SMALL TOASTER OVEN AT THE FRONT PREP AREA AT SUSHI PREP TO BE HEAVILY SOILED ON THE INTERIOR COMPONENTS AND OUTSIDE OF TOASTER WITH GREASE BUILD UP. OBSERVED THE EXTERIOR OF THE RIGHT HAND DEEP FRYER TO BE HEAVILY COVERED IN GREASE DRIPPAGE AND BUILD UP ON THE SIDE OF EQUIPMENT. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN ALL EQUIPMENT SURFACES FREE OF EXCESSIVE GREASE AND FOOD DEBRIS BUILD UP.

Accumulated soil attracts pests and harbors bacteria.

All surfaces must be kept clean.

Clean equipment interiors and exteriors; Walls, ceilings, floors clean; Remove grease and debris; Clean as often as necessary.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: OBSERVED NO BACKFLOW PREVENTION DEVICE ON ICE MACHINE LOCATED IN REAR PREP AREA. SHUT OFF VALVE LOCATED, BUT MANAGER UNABLE TO PROVIDE CONFIRMATION OF LOCATION OF BACKFLOW DEVICE. INSTRUCTED MANAGER TO LOCATE/PROVIDE BACKFLOW PREVENTION DEVICE ON ICE MACHINE.

Backflow can contaminate entire water supply with sewage or chemicals.

Plumbing must be properly installed with backflow prevention.

Air gaps at fixtures; Backflow preventers on connections; No cross-connections; Annual testing of devices; Proper drainage.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED THE FLOOR UNDER THE FRONT PREP COOLERS, BELOW THE 3 COMPARTMENT SINK, NEXT TO THE GREASE TRAP, THE FLOORS IN THE WALK IN COOLER, AND THE FLOORS UNDER THE REAR DRY STORAGE SHELVES TO BE HEAVILY SOILED WITH LOOSE FOOD DEBRIS SUCH AS VEGETABLE SCRAPS AND RICE IN WALK IN COOLER AND UNDER SHELVES, BUILD UP OF GREASE UNDER THE PREP COOLERS, AND PLASTIC TRASH IN CORNERS. INSTRUCTED MANAGER TO DETAIL CLEAN AND MAINTAIN PREMISES FREE OF EXCESSIVE DEBRIS, FOOD SCRAPS, AND GREASE BUILD UP.

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED THE WOODEN ACCENT POLES/SPINDLES (THE 8 THAT GO FLOOR TO CEILING) AND MANY OF THE BAR HEIGHT WOODEN POLES/SPINDLES AT THE FRONT SUSHI AREA LEADING TO THE REAR/ACROSS FROM BATHROOM ARE UNFINISHED WOOD AND NOT SMOOTH, EASILY CLEANABLE, AND NON ABSORBENT. INSTRUCTED MANAGEMENT TO SEAL AND ENSURE ALL PIECES OF WOOD ARE ADEQUATELY SEALED AND NON ABSORBENT.

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: OBSERVED THE FAN COVER IN THE WOMNE'S BATHROOM TO BE HEAVILY COVERED IN DUST BUILD UP. INSTRUCTED MANAGER TO DETAIL CLEAN AND MAINTAIN FREE OF EXCESSIVE DUST BUILD UP.

Poor ventilation causes condensation and grease buildup; inadequate lighting hides contamination.

Proper ventilation and lighting required throughout.

Ventilation prevents condensation; Adequate lighting for operations; Fixtures shielded; Hoods over cooking equipment.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: OBSERVED THE FAN COVER IN THE WOMNE'S BATHROOM TO BE HEAVILY COVERED IN DUST BUILD UP. INSTRUCTED MANAGER TO DETAIL CLEAN AND MAINTAIN FREE OF EXCESSIVE DUST BUILD UP.

Poor ventilation causes condensation and grease buildup; inadequate lighting hides contamination.

Proper ventilation and lighting required throughout.

Ventilation prevents condensation; Adequate lighting for operations; Fixtures shielded; Hoods over cooking equipment.