FURAMA RESTAURANT INC Fails Health Inspection - Chicago Restaurant

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: OBSERVED THE FOLLOWING POTENTIALLY HAZARDOUS FOODS HELD AT IMPROPER TEMPERATURES BETWEEN 46.3 F AND 47.7 F - BEEF AND PORK ORGANS. INSTRUCTED MANAGER ALL POTENTIALLY HAZARDOUS FOODS MUST BE HELD AT 40 F OR BELOW. FOUND THE ABOVE ITEMS HELD INSIDE WALK IN COOLER WHICH HAD AMBIENT AIR TEMPERATURE OF 39.0 F. ALL OUT OF TEMPERATURE FOODS VOLUNTARILLY DISCARDED AT THIS TIME.

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.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: OBSERVED OVER 40 MICE DROPPINGS INSIDE AND UNDER AND AROUND FRYERS. MUST REMOVE ALL DROPPINGS BY DATE OF REINSPECTION (02/12/13).

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 AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: THE FOLLOWING NOT CLEAN- OBSERVED FOOD BUILD UP INSIDE ALL REACH IN COOLERS DOOR RUBBER GASEKETS, REACH IN PREP COOLER DOOR CORNERS AND DOOR HINDGES, EXTERIOR OF ALL SINKS WITH FOOD STAINS, ALL PREP AREA SHELVES/WALK IN COOLER SHELVES WITH FOOD BUILD UP. MUST CLEAN AND MAINTAIN ALL UNCLEAN EQUIPMENT.

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: OBSERVED ACCUMULATED FOOD/GREASE BUILD UP ON FLOOR UNDER ALL COOKING EQUIPMENT. MUST CLEAN FLOOR UNDER AND AROUND ALL EQUIPMENT ESPECIALLY UNDER COOKLINE AND KEEP FLOOR GREASE TRAP DRY/NO STANDING WATER ON GREASE TRAP.

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.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: OBSERVED ACCUMULATED FOOD/GREASE BUILD UP ON FLOOR UNDER ALL COOKING EQUIPMENT. MUST CLEAN FLOOR UNDER AND AROUND ALL EQUIPMENT ESPECIALLY UNDER COOKLINE AND KEEP FLOOR GREASE TRAP DRY/NO STANDING WATER ON GREASE TRAP.

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.