FIN SUSHI BAR Fails Health Inspection - Chicago Restaurant

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION - Comments: OBSERVED FOODS NOT BEING PROTECTED DURING STORAGE IN THE COOKS LINE COOLER. RAW CHICKEN BEING STORED DIRECTLY OVER FRESH CHOPPED/PREPARED VEGETABLES. MANAGEMENT REMOVED. SERIOUS VIOLATION 7-38-005(A).

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.

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: PREVIOUS MINOR VIOLATIONS FROM #1966275 ON 10-11-16 NOT CORRECTED. #34-FLOOR ALONG THE WALL BASE,UNDER AND BEHIND COOKING EQUIPMENT, ICE MAKER, DISH WASHING AREA AND MOP SINK AREA NEEDS DETAIL CLEANING AND MAINTAIN. #43-WIPING CLOTH NOT BEING STORED IN A CONTAINER WITH SANITIZING SOLUTION. SERIOUS VIOLATION 7-42-090.

Specialized processes without proper controls can create deadly toxins like botulism.

Special processes require approved HACCP plans or variances.

Written HACCP plan for: Vacuum packaging; Sous vide; Smoking for preservation; Curing; Using additives. Plan must be approved by CDPH.

This violation was corrected during the inspection.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: PLASTIC SHELVING ON THE COOKS LINE DIRTY. MUST CLEAN. MUST NOT USE CARDBOARD AS SHELVING LINER INSIDE COOLERS, FREEZERS OR ON SHELVING THROUGHOUT. INTERIOR BOTTOM OF THE COOKS LINE TALL REACH-IN FREEZER AND THE INTERIOR LID OF THE PREP BOX FREEZER IN POOR REPAIR WITH CRACKED, DAMAGED PLASTIC AND EXPOSED INSULATION. MUST REPLACE OR REPAIR TO BE SMOOTH AND 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.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: DIRTY INTERIOR OF THE COOKS LINE TALL REACH-IN COOLER. EXCESSIVE, DRIPPING GREASE IN THE COOKS LINE EXHAUST HOOD. MUST CLEAN AND MAINTAIN.

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: CERAMIC WALL BASEBOARD COVING CRACKED/MISSING IN THE REAR DISH ROOM. MUST REPLACE.

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.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: CERAMIC WALL BASEBOARD COVING CRACKED/MISSING IN THE REAR DISH ROOM. MUST REPLACE.

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.