FURAMA RESTAURANT INC Fails Health Inspection - Chicago Restaurant

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: FOUND HOT HOLDING UNIT IN DINING ROOM WITH POTENTIALLY HAZARDOUS FOOD STORED IN IT(PASTRIES FILLED WITH BEANS AND HOT DOGS), AT IMPROPER TEMPERATURE:101.4F. UNIT MUST MAINTAIN FOOD TEMP OF 140F OR ABOVE THROUGHOUT. UNIT RECOVED TO 146.3F AIR TEMP (USES PROPANE) DURING INSPECTION. CRITICAL VIOLATION. CITATION #H000077348-13

Lack of certification indicates potential gaps in food safety knowledge, increasing risk of improper food handling and foodborne illness.

Valid City of Chicago Food Service Sanitation Certificate required and must be posted.

Certificate must be: Current and valid; Posted conspicuously in public view; Held by person in charge during all operating hours; Renewed before expiration date.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: FOUND POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE:COOKED EGG ROLLS STORED INSIDE THE TWO DOOR REFRIGERATOR AT TEMP OF 50.1F; A COOKED DUCK CUT IN HALF STORED ON TOP THE PREP TABLE AT TEMP OF 52.3F; COOKED CRAB RANGOON STORED ON TOP THE PREP TABLE AT TEMP OF 81.5F. ALSO COOKED WON TON FILLED WITH PORK AT TEMP 79.1F. PASTRIES FILLED WITH COOKED BEANS AT TEMP OF 101.4F TO 108.4F,PASTRIES FILLED WITH HOT DOGS AT TEMP OF 113.7, BOTH FOOD PRODUCTS WERE STORED INSIDE THE HOT HOLDING UNIT.INSTRUCTED TO MAINTAIN HOT FOOD AT TEMP OF 140F AND ABOVE,COLD FOOD 40F AND BELOW.FOOD DISCARDED AND DENATURED. NO TEMPERATURE HOLDING OR COOLING METHOD BEING APPLIED, ALSO NO TIME AND TEMPERATURE LOGS AVAILABLE AT THIS TIME. APPROXIMATELY 25 POUNDS AND $80 VALUE. CRITICAL VIOLATION:7-38-005(A) HOOOO77348-13

Ill food workers cause 70% of foodborne outbreaks. Proper reporting prevents transmission of Norovirus, Hepatitis A, Salmonella, and other serious diseases.

All food employees must understand and follow health reporting requirements and food safety responsibilities.

Employees must: Report illness symptoms and exposures; Be excluded/restricted when ill; Understand their role in preventing foodborne illness; Follow proper hygiene practices; Have signed health policy on file.

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS. - Comments: OBSERVED FOOD HANDLERS HANDLING FOOD,TOUCHING NON-FOOD CONTACT SURFACES,SUCH AS,LIDS ON GARBAGE CANS, ADJUSTED HAIR RESTRAINT,WIPING HANDS ON DIRTY APRON AND TOUCHING HANDLES ON COOLERS AND FREEZER UNIT,THEN GOING BACK TO CONTINUE TO PREPARE FOOD,INCLUDED READY TO EAT FOOD(COOKED EGG ROLLS), WITHOUT CHANGING GLOVES OR WASH HANDS.INSTRUCTED TO WASH HANDS AFTER EVERY POSSIBLE CONTAMINATION AND MUST WASH HANDS PRIOR TO PUT-ON FOOD GLOVES.CRITICAL VIOLATION:7-38-010(A) HOOOO77349-14

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.

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME - Comments: NO SANITIZE SOLUTION WAS PROVIDED AT LOW TEMP DISH MACHINE(0PPM),SANITIZER CONTAINER EMPTY,DISH MACHINE IN USE WITH UTENSILS INSIDE. NEW SANITIZER CONTAINER PROVIDED UPON MY REQUEST, PRESENTLY UNIT MAINTAIN 100PPM. ALSO OBSERVED EMPLOYEE WASHING AND RINSING UTENSILS AT 2 COMPARTMENT SINK WITHOUT SANITIZING. INSTRUCTED TO USE THREE COMPARTMENT SINK FOR WASH RINSE AND SANITIZE.CRITICAL VIOLATION: 7-38-030 HOOOO

Improper sanitization fails to kill pathogens, allowing contaminated equipment to spread illness throughout facility.

Sanitizing solutions and rinse water must meet specific requirements for effectiveness.

Chemical sanitizers: Chlorine 50-100 ppm, Quaternary ammonium 200-400 ppm, Iodine 12.5-25 ppm; Hot water: 171°F for 30 seconds or 180°F at dish surface; Test strips required; Proper contact time.

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA - Comments: BOTH EXPOSED HAND SINK IN BOTH PREP AREA NOT ACCESSIBLE COOKING UTENSILS AND OTHER ITEMS STORED IN IT. OBSERVED EMPLOYEE WASHING HANDS AT THREE COMPARTMENT SINK NEAR THE DISH MACHINE, ALSO NO PAPER TOWEL WAS PROVIDED AT EXPOSED HAND SINK AT FIRST MAIN KITCHEN. ABSORBED EMPLOYEE WASHING HANDS AT THREE COMPARTMENT SINK AND DRY THEM WITH APRON, NEAR THE DISH MACHINE.UPON MY REQUEST ALL ITEMS WERE REMOVED, PAPER TOWELS PROVIDED. INSTRUCTED TO USE ONLY EXPOSED HAND SINK FOR HAND WASHING.CRITICAL VIOLATION:7-38-030 HOOOO6456-10

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.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: OBSERVED EVIDENCE OF MICE DROPPINGS IN DIFFERENT LOCATIONS OF PREMISES:ON TOP AND UNDER THE SHELVES IN MAIN KITCHEN, BEHIND AND ALONG TWO DOOR REACH-IN COOLER(NORTH-WEST SITE).ON TOP ELECTRICAL PANELS SAME SITE MENTIONED. SECOND FLOOR: BEHIND BAR,ON TOP THE COUNTERS AND SHELVES.ALSO IN STORAGE ROOM AND IN SERVING AREA, ESPECIALLY CORNERS.(APPROX.60+ DROPPINGS). ALSO OBSERVED TWO OUTDOOR TYPE ELECTRIC INSECT KILLERS IN PREP AREA AND BAR AREA,BOTH UNITS ON.INSTRUCTED TO REMOVE DROPPINGS AND CLEAN AND SANITIZE ALL AREAS MENTIONED. ALSO MUST REMOVE BOTH INSECT KILLER AND PROVIDE FOOD SERVICE APPROVED UNITS IF NEEDED. OBSERVED SIDE DOOR PARTIALLY OPENED WITH SCREEN DOOR BROKEN(HOLES ON MESH SCREEN TO OUTSIDE), MUST KEEP DOOR CLOSED OR REPAIR THE SCREEN DOOR TO BE INSECT PROOF. SERIOUS VIOLATION:7-38-020 HOOOO64556-10

Unprotected openings allow pest entry, leading to contamination of food and surfaces.

Building openings must be protected against pest entry.

Doors tight-fitting and self-closing; Windows screened; Openings sealed; Pest control log maintained; Regular monitoring; Professional service when needed.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: NO NAME OF CONTENTS ON BULK FOOD/INGREDIENT STORAGE CONTAINERS. MUST LABEL ALL CONTAINERS.

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: PROVIDE FOOD GRADE CONTAINERS AND BAGS TO STORE FOOD(COOKED AND RAW).DO NOT USE GROCERY BAGS TO STORE COOKED FOOD IN. OBSERVED BROKEN RUBBER GASKET INSIDE THE TWO DOOR REFRIGERATOR BY THE SIDE EXIT DOOR,INSTRUCTED TO SEAL OR REPLACE. REMOVE NEWS PAPER FROM INSIDE THE COOLERS,USED FOR SHELF LINER.

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: ACCUMULATED AND DRIED FOOD DEBRIS ON INTERIOR AND EXTERIOR SURFACES OF COOLERS AND FREEZERS (INCLUDING GASKETS/HINGES), BULK INGREDIENT CONTAINERS, COOKING EQUIPMENT, SHELVES AND FOOD PROCESSING EQUIPMENT. MUST WASH, SANITIZE AND MAINTAIN ALL EQUIPMENT/CONTAINERS. LIVE CRAB/LOBSTER TANK NOT CLEAN. MUST HAVE TANK SERVICED AND MAINTAIN. UPPER INTERIOR SURFACES OF 2ND FLOOR ICE MACHINE NOT CLEAN. MUST CLEAN AND MAINTAIN. NEED TO CLEAN ALL COUNTER TOP FROM BAR AREA(DUST AND FOOD DEBRIS),BAR TEA HAS ACCUMULATION OF DRY LEAFS ON COUNTER AND INSIDE THE CABINET. ALSO AT SAME AREA MUST CLEAN INSIDE OF TWO COMPARTMENT SINK(DEBRIS AND HEAVILY STAINED). NEED TO CLEAN INTERIOR OF EXPOSED HAND SINK AT SECOND FLOOR.MUST CLEAN INTERIOR OF UNUSED TWO COMPARTMENT SINK ON THE SECOND FLOOR IN DINING AREA(SOUTH WALL).

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: ACCUMULATED GREASE AND DEBRIS ON FLOORS THROUGH-OUT PREMISES, INCLUDING INSIDE WALK-IN COOLER AND ALONG ALL WALLS AND IN CORNERS. MISSING GROUT BETWEEN FLOOR TILES IN FOOD PREPARATION AND UTENSIL WASHING AREAS. MUST RE-GROUT FLOORS THROUGH-OUT TO FACILITATE CLEANING. NEED TO CLEAN/SHAMPOO OR REPLACE CARPET ON REAR STAIR CASE,EXTREMELY SOILED,AND IN POOR REPAIR(A LOT OF HOLES FROM CIGARETTE BURNES).NEED TO SWEEP ALL STORAGE AREA INCLUDED ON THE SECOND FLOOR AND UNDER THE FRONT STAIRCASE.ELEVATE ITEMS NEEDED 6" OFF THE FLOOR THROUGHOUT THE PREMISES.

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: GREASE AND DEBRIS ON WALLS THROUGH-OUT FOOD PREPARATION AND STORAGE AREAS. MUST CLEAN AND MAINTAIN WALLS. PEELING PLASTIC FILM ON WALL ABOVE REAR 3 COMPARTMENT SINK. MUST REPAIR WALL TO BE SMOOTH AND EASILY CLEANABLE. REMOVE ALL DIRT AND DEBRIS FROM DINING ROOM WINDOWSILLS.

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: NO VISIBLE BACKFLOW PREVENTION DEVICE AT EITHER ICE MACHINE. MUST INSTALL SAME. FRONT KITCHEN EXPOSED HANDSINK IS SLOW DRAINING, DIRTY. MUST REPAIR AND MAINTAIN SINK.

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.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: NO METAL STEM THERMOMETERS. MUST PROVIDE AND MAINTAIN CALIBRATED STEM THERMOMETERS.

Poor personal hygiene transfers contaminants to food.

Food handlers must maintain personal cleanliness.

Clean outer clothing; Hair restraints; Short, clean fingernails; No jewelry except plain ring; Clean hands and arms.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: NO METAL STEM THERMOMETERS. MUST PROVIDE AND MAINTAIN CALIBRATED STEM THERMOMETERS.

Poor personal hygiene transfers contaminants to food.

Food handlers must maintain personal cleanliness.

Clean outer clothing; Hair restraints; Short, clean fingernails; No jewelry except plain ring; Clean hands and arms.