CHINESE KITCHEN AND SUSHI Passes Health Inspection - Chicago Restaurant

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: 6-301.14: OBSERVED HANDWASHING SIGNAGE MISSING FROM HANDWASHING SINK BEHIND SUSHI BAR AND IN THE TOILET ROOM IN THE REAR STORAGE CLOSET. INSTRUCTED TO PROVIDE AND MAINTAIN.

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.

APPROVED THAWING METHODS USED - Comments: 3-501.13: OBSERVED TWO BOXES OF SHRIMP THAWING AT ROOM TEMPERATURE ON THE DRAINBOARD OF THE THREE COMPARTMENT SINK IN THE REAR FOOD PREP AREA. INSTRUCTED TO USE PROPER THAWING METHODS SUCH AS LEAVING ITEM IN REFRIGERATOR OVER NIGHT OR UNDER COLD RUNNING WATER.

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.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: 3-305.12: OBSERVED A BIN OF RAW CHICKEN ON THE FLOOR IN THE WALK-IN COOL UNDER A SHELF. INSTRUCTED TO REFRAIN FROM STORING FOOD ITEMS ON THE FLOOR AND ATLEAST 6 INCHES OFF THE GROUND AND MAINTAIN.

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.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: 4-601.11(C): OBSERVED THE FOLLOWING IN NEED OF DEEP CLEANING IN THE REAR FOOD PREP AREA: THE OUTERIOR (ESPECIALLY HINGES OF EQUIPMENT) AND INTERIOR OF COLD HOLDING UNITS, THE SIDES OF THE COOKING EQUIPMENT, THE SHELVES UNDER THE FOOD PREP TABLES, AND THE INSIDE OF THE OPENING UNDER THE HOT HOLDING UNIT. INSTRUCTED TO REMOVE GREASE BUILD UP AND DEBRIS FROM ALL MENTIONED SURFACES 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.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: 4-601.11(B): OBSERVED THE TOPS AND CONTAINERS OF THE BULK DRY INGREDIENT CONTAINERS IN THE REAR FOOD PREP AREA WITH BUILD UP OF DEBRIS AND IN NEED OF CLEANING. INSTRUCTED TO CLEAN 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.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: 6-501.114: OBSERVED THE REAR STORAGE AREA WITH CLUTTER AND UNUSED EQUIPMENT. INSTRUCTED TO REMOVE UNNECESSARY ITEMS, DECLUTTER, AND ORGANIZE MENTIONED CLOSET AND MAINTAIN.

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: 6-501.13: OBSERVED ALL OF THE FLOORS IN THE REAR FOOD PREP AREA IN NEED OF DEEP CLEANING ESPCIALLY UNDER THE COOKING EQUIPMENT UNDER THE VENTILATION HOOD. INSTRUCTED TO DEEP CLEAN AND MAINTAIN.

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: 6-501.13: OBSERVED ALL OF THE FLOORS IN THE REAR FOOD PREP AREA IN NEED OF DEEP CLEANING ESPCIALLY UNDER THE COOKING EQUIPMENT UNDER THE VENTILATION HOOD. INSTRUCTED TO DEEP CLEAN AND MAINTAIN.

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.