COCORO Gets Conditional Pass on Health Inspection - Chicago Restaurant

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS. - Comments: NOTED EMPLOYEE AT THE SUSHI BAR PREPARING SUSHI WITH NO GLOVES, WASHING HANDS INSIDE 3 COMPARTMENT SINK WHILE AT THE SAME TIME RINSING A WASH CLOTH AND WITHOUT USING SOAP AT THE HAND WASH SINK CONTINUED TO PREPARE ANOTHER ORDER OF SUSHI. ALSO NOTED EMPLOYEES WASHING DISHES AT THE EXPOSED HAND WASH SINK AT THE KITCHEN, INSTRUCTED EMPLOYEES TO ALWAYS WASH HANDS WITH SOAP AT THE DESIGNATED HAND WASH SINK WHILE PREPARING FOOD. CITATION ISSUED FOR CRITICAL VIOLATION 37-38-010(A)

Hands are #1 vehicle for pathogen transfer. Bare hand contact with ready-to-eat foods causes majority of foodborne outbreaks.

Proper handwashing and no bare hand contact with ready-to-eat foods.

Wash hands for 20 seconds with soap and warm water; Use utensils, deli tissue, or gloves for ready-to-eat foods; Wash hands after restroom, handling raw foods, touching face/hair, and between tasks.

WATER SOURCE: SAFE, HOT & COLD UNDER CITY PRESSURE - Comments: NOTED NO HOT RUNNING WATER ON PREMISES AT THE EXPOSED SINKS AND 1 AND 3 COMPARTMENT SINKS. (TEMPERATURE OF WATER WAS 72.4F FOR HAND WASH SINK,73.3F FOR 3 COMPARTMENT SINK, SUSHI HAND WASH SINK 69.1F). INSTRUCTED TO HAVE HOT WATER ON SITE AT ALL TIMES. HOT RUNNING WATER WAS RESTORED AT 1:30 PM WITH TEMPERATURE READINGS OF 130F AT 3 COMPARTMENT SINK AND 114F AT THE HAND WASH SINKS. INSTRUCTED TO MONITOR AND MAINTAIN. CITATION ISSUED FOR CRITICAL VIOLATION 37-38-030

Contaminated water spreads waterborne diseases. Insufficient hot water prevents proper sanitization.

Potable water supply must be adequate, protected, and properly heated.

Water from approved public system; Sufficient pressure for all operations; Hot water minimum 120°F at fixtures, 180°F for high-temp dishwashers; Backflow prevention installed; No cross-connections.

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA - Comments: NOTED NO SOAP AND PAPER TOWEL AT THE SUSHI EXPOSED HAND WASH SINK. INSTRUCTED TO HAVE SOAP AND PAPER TOWELS AT SINKS AT ALL TIMES. MANAGER IMMEDIATELY HAD EMPLOYEE PUT THE SOAP AND PAPER TOWEL AT THE HAND WASH SINK. CITATION ISSUED FOR CRITICAL VIOLATION #7-38-030

Missing supplies prevent proper handwashing, forcing inadequate cleaning that spreads pathogens.

All handwashing sinks must have soap and hand drying provisions.

Soap in dispensers at each sink; Paper towels in dispensers or air dryers; Supplies maintained during all hours; Waste receptacles if paper towels used.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: NOTED MULTI USE UTENSILS (BOWLS,PLATES,CUPS ETC)ON SHELVEING AT THE KITCHEN PREP AREA NOT PROPERLY STORED. INSTRUCTED TO INVERT ALL UTENSILS DURING STORAGE OR PROVIDE A PROTECTIVE COVER TO PREVENT DUST ACCUMULATION AND CONTAMINATION.

Consumers need warning about increased risk from raw/undercooked foods.

Required consumer advisories for raw/undercooked foods.

Disclosure and reminder for raw/undercooked animal foods; Written notice on menu; Must identify specific items.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: NOTED RUSTY SHELVES INSIDE 2 DOOR REFRIGERATION UNIT AT THE FOOD PREP AREA. INSTRUCTED TO CLEAN, REPAINT WITH A NON TOXIC FOOD GRADE PAINT AND/OR REPLACE.

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: NOTED DIRT FOOD DEBRIS AND SPILLS INSIDE COOLERS. ALSO NOTED HEAVY ICE BUILT UP INSIDE UPRIGHT FREEZER AT REAR PREP AND CHEST FREEZER AT THE SUSHI BAR. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN. MUST ALSO DEFROST AND CLEAN ALL FREEZERS.

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.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: NOTED CEILING AT THE SECOND FLOOR INPOOR REPAIRS WITH MISSING TILES AND STAINS. INSTRUCTED TO REPAIR AND REPLACE THE MISSING TILES

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: NOTED LEAKING FAUCET AT THE ONE COMPARTMENT SINK OF THE KITCHEN AND FANS INSIDE 2 DOOR REFRIGERATION UNIT AT THE KITCHEN. INSTRUCTED TO REPAIR THE LEAKING FAUCET AND CLEAN THE FANS INSIDE THE COOLERS AND MAINTAIN.

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.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: NOTED CLUTTER INSIDE WALK IN COOLER USED FOR DRY STORAGE AT THE SECOND FLOOR AND ON SHELVES. INSTRUCTED TO CLEAN, ORGANIZE AND/OR REMOVE ALL UNNECESSARY ARTICLES AND MAINTAINT TO PREVENT HIDING PLACES FOR PEST

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.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: NOTED CLUTTER INSIDE WALK IN COOLER USED FOR DRY STORAGE AT THE SECOND FLOOR AND ON SHELVES. INSTRUCTED TO CLEAN, ORGANIZE AND/OR REMOVE ALL UNNECESSARY ARTICLES AND MAINTAINT TO PREVENT HIDING PLACES FOR PEST

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.