BUTTERFLY Gets Conditional Pass on Health Inspection - Chicago Restaurant

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED - Comments: FOUND THE REAR EXPOSED HAND WASHING SINK BY THE 3-COMPARTMENT SINK AND THE HAND SINK IN THE FRONT SUSHI BAR AREA NOT ACCESSIBLE. THE REAR SINK WAS BLOCKED BY A STACK OF CONTAINERS AND PANS AND THERE WAS A LARGE ROLL OF SARAN WRAP BLOCKING THE FRONT HAND SINK. INSTRUCTED TO ALWAYS HAVE ALL EXPOSED HAND WASHING SINKS ACCESSIBLE FOR THE EMPLOYEES TO WASH THEIR HANDS. CRITICAL VIOLATION 7-38-030

Inadequate facilities lead to poor hygiene practices and potential fecal contamination.

Sufficient, properly maintained toilet facilities required.

Adequate number for staff; Convenient location; Self-closing doors; Toilet paper; Covered waste receptacles; Maintained clean; Proper ventilation.

POTENTIALLY HAZARDOUS FOOD PROPERLY THAWED - Comments: FOUND SHRIMP NOT PROPERLY THAWING, IT WAS SITTING IN A PAN OF WATER IN THE PREP SINK. INSTRUCTED TO PROPERLY THAW FOOD IN A COOLER, UNDER COOL RUNNING WATER, ETC. SERIOUS VIOLATION 7-38-005(A)

Improper thawing allows surface bacteria to multiply while interior remains frozen.

Time/temperature control foods must be thawed safely.

Approved thawing methods: Under refrigeration; Under cold running water; In microwave if immediately cooked; As part of cooking. Never at room temperature.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: INSTRUCTED TO LABEL ALL BULK INGREDIENT CONTAINERS. MAINTAIN SAME.

Improper methods result in slow cooling that allows bacterial growth.

Approved cooling methods must be used.

Use shallow pans, ice baths, rapid chill units, ice wands; Cut large items into smaller portions; Stir frequently; Leave uncovered during cooling.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: INSTRUCTED TO REPLACE THE RUBBER GASKETS ON THE PREP REACH IN COOLER IN FRONT OF THE DISH MACHINE AND COOKING EQUIPMENT IN THE PREP AREA. MAINTAIN SAME. INSTRUCTED TO SAND OR REPLACE THE CUTTING BOARDS IN THE PREP AREAS WITH DEEP, DARK GROOVES. MAINTAIN SAME.

Unapproved processes may lack critical safety controls.

Variance required before conducting specialized food processes.

Submit application to CDPH; Include HACCP plan; Await approval before starting; Maintain all required records.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: INSTRUCTED TO CLEAN AND MAINTAIN THE LOWER SURFACE ON THE PREP TABLE, THE INTERIOR OF THE COOLER (INCLUDING THE RUBBER GASKETS) AND THE INTERIOR/EXTERIOR OF THE BULK INGREDIENT CONTAINERS.

Dirty equipment harbors bacteria and attracts pests.

All equipment and utensils must be clean and properly maintained.

Equipment clean to sight and touch; Free of food debris and grease; Maintained in good repair; Stored properly when clean.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: INSTRUCTED TO DETAIL CLEAN AND MAINTAIN THE INTERIOR OF ALL FLOOR DRAINS, FLOORS IN ALL CORNERS AND UNDER/AROUND ALL HEAVY EQUIPMENT.

Damaged floors harbor bacteria and create safety hazards.

Floors must be smooth, cleanable, and maintained.

Smooth, non-porous in food areas; Properly sloped to drains; Coving at wall junctures; Kept clean; Good repair.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: INSTRUCTED TO CLEAN AND MAINTAIN THE CEILING TILES IN THE PREP AREA AND THE VENTS IN THE TOILET ROOMS.

Damaged surfaces cannot be properly cleaned and may harbor pests.

Walls and ceilings must be smooth, cleanable, and in good repair.

Smooth, washable surfaces in food areas; Light colored; No holes or cracks; Clean and maintained.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: INSTRUCTED TO FIX THE FAUCET ON THE FRONT EXPOSED HAND WASHING SINK, WHEN HOT/COLD WATER IS TURNED ON IT SPRAYS UP FROM THE MOUTH OF THE FAUCET.

Pests spread numerous diseases through contamination.

No pests or animals allowed in facility.

No evidence of pests; No live animals except service animals; Effective pest control program.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: INSTRUCTED TO FIX THE FAUCET ON THE FRONT EXPOSED HAND WASHING SINK, WHEN HOT/COLD WATER IS TURNED ON IT SPRAYS UP FROM THE MOUTH OF THE FAUCET.

Pests spread numerous diseases through contamination.

No pests or animals allowed in facility.

No evidence of pests; No live animals except service animals; Effective pest control program.