ALOHA POKE BELMONT LLC Fails Health Inspection - Chicago Restaurant

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED THE REAR DISH HAND WASHING SINK NOT ACCESSIBLE AND BLOCKED BY A LARGE PLASTIC QUATERNARY SANITIZER CONTAINER INSIDE THE SINK. ALSO NOTED AN EMPLOYEE USING THE FRONT HAND WASHING SINK AS A PREP SINK, RINSING PREP CLOTHS. MANAGER MADE THE REAR SINK ACCESSIBLE AND REVIEWED THAT HAND WASHING SINKS ARE FOR HAND WASHING PURPOSES ONLY. PRIORITY FOUNDATION VIOLATION 7-38-030(C) CITATION ISSUED.

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.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: AUTOMATIC SOAP DISPENSERS AT BOTH THE FRONT PREP AND REAR DISH HAND WASHING SINKS NOT FUNCTIONAL. UNABLE TO DISPENSE SOAP DUE TO EXPIRED BATTERIES. MANAGER SENT EMPLOYEE TO A STORE TO OBTAIN HAND SOAP. PRIORITY FOUNDATION VIOLATION. SEE ABOVE VIOLATION #10 FOR CITATION.

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.

FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: OBSERVED DISHES IN THE SANITIZING COMPARTMENT OF THE THREE COMPARTMENT SINK WITH THE SINK SET WITH AN AUTOMATIC QUATERNARY SANITIZER DISPENSER ATTACHED TO THE COMPARTMENT. DISPENSER NOTED TO BE EMPTY. NO QUATERNARY SANITIZER MEASURED IN THE SINK. NO BACK-UP QUATERNARY SANITIZER ON THE PREMISES. INSTRUCTED MANAGER TO RESET THE THREE COMPARTMENT SINK WITH CHLORINE FOUND ON THE PREMISES AND RE-SANITIZE ALL DISHWARE IN SINK. PRIORITY VIOLATION 7-38-025 CITATION ISSUED.

Dirty equipment harbors and spreads pathogens, causing cross-contamination and illness.

All food contact surfaces must be properly cleaned and sanitized.

Wash, rinse, sanitize after each use; Clean between different raw foods; Every 4 hours for continuous use; When contaminated; Proper procedures and chemicals.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: ALL BULK FOOD CONTAINERS SUCH AS RICE, MUST BE LABELED WITH THE PRODUCT COMMON NAME.

Missing allergen labeling can cause severe allergic reactions.

All food properly labeled with required information.

Common name; Ingredients; Allergen declarations; Date marking; Manufacturer info; Net quantity.

WIPING CLOTHS: PROPERLY USED & STORED - Comments: PREP AREA WIPING CLOTHS MUST BE HELD IN A CONTAINER WITH A SANITIZING SOLUTION.

Contaminated cloths spread bacteria across multiple surfaces.

Wiping cloths must be properly sanitized and stored.

Store in sanitizer between uses (200ppm quat or 50-100ppm chlorine); Separate cloths for food and non-food surfaces; Test sanitizer concentration.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: NOTED THE TABLE TOP CAN OPENER WITH ENCRUSTED FOOD DEBRIS. MUST CLEAN AFTER EACH USE.

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: NOTED THE EXTERIOR OF THE THREE COMPARTMENT SINK GREASE TRAP WITH EXCESSIVE GREASE, FOOD DEBRIS, AND RUST. MUST CLEAN, REMOVE RUST AND MAINTAIN.

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: INSTRUCTED TO INSTALL A ONE COMPARTMENT FOOD PREP SINK AT THE FRONT FOOD PREP AREA TO AVOID USING THE HAND WASHING SINK FOR SUCH PURPOSES OTHER THAN HAND WASHING.

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: MUST PROVIDE A SMOOTH, CLEANABLE CEILING ABOVE THE BASEMENT BOX FREEZER.----MUST NOT USE CARDBOARD AS MATTING FOR FLOORS INSIDE THE BASEMENT WALK-IN COOLER.

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: MUST PROVIDE A SMOOTH, CLEANABLE CEILING ABOVE THE BASEMENT BOX FREEZER.----MUST NOT USE CARDBOARD AS MATTING FOR FLOORS INSIDE THE BASEMENT WALK-IN COOLER.

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.