COCORO Passes Health Inspection - Chicago Restaurant

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: OBSERVED READY-TO-EAT FOODS (COOKED SEAWEED) STORED IN REAR PREP REFRIGERATOR NOT IN ORIGINAL CONTAINER OR LABELED. INSTRUCTED TO PROVIDE ALL READY-TO-EAT FOODS STORED IN THE REFRIGERATOR AND NOT IN THE ORIGINAL CONTAINER WITH LABELS OF FOOD ITEM AND DATE.

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.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: OBSERVED SINGLE USE SOY SAUCE BOTTLES BEING WASHED IN DISH AREA FOR REUSE. MUST NOT REUSE ANY SINGLE SERVICE ARTICLES.

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: OBSERVED RAW WOOD WITH BLACK MOLD LIKE SUBSTANCE ON SHELVES IN THE FRONT PREP AREA. MUST REPLACE WITH NON-POROUS MATERIAL THAT IS EASILY CLEANABLE.

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.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: OBSERVED PEELING PAINT ON CEILING ABOVE SUSHI PREP AREA AND THROUGHOUT DINING AREA. MUST REMOVE PEELING PAINT AND MAKE A SMOOTH, EASILY CLEANABLE SURFACE. OBSERVED EXCESS ICE ACCUMULATION IN FREEZER IN THE UPSTAIRS STORAGE AREA. MUST DEFROST AND MAINTAIN. OBSERVED EXCESS DEBRIS THROUGHOUT FRONT PREP, REAR PREP, AND UPSTAIRS STORAGE AREAS. MUST REMOVE DEBRIS, CLEAN, SANITIZE, AND MAINTAIN AREAS.

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.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: OBSERVED HANGING LIGHT FIXTURES ABOVE THE SUSHI PREP AREA WITH NO SHATTER PROOF LIGHT BULBS OR LIGHT SHIELDS. INSTRUCTED TO PROVIDE.

Inadequate lighting prevents detection of contamination and pests.

Adequate protected lighting required in all areas.

50 foot-candles at prep surfaces; 20 foot-candles at 30 inches in storage; Shielded bulbs over exposed food; Clean fixtures.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: NO EXPOSED HAND SINK READILY AVAILABLE IN SUSHI PREP AREA. MUST PROVIDE

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: NO EXPOSED HAND SINK READILY AVAILABLE IN SUSHI PREP AREA. MUST PROVIDE

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.