FURAMA RESTAURANT INC Gets Conditional Pass on Health Inspection - Chicago Restaurant

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: DISPLAY PREP COOLER AT IMPROPER TEMPERATURE, AIR TEMP OF 50.2F TO 57.1F.POTENTIALLY HAZARDOUS FOOD WERE STORED INSIDE THE UNIT:COOKED SHRIMPS,RAW SHRIMPS CHICKEN ETC. TAGGED UNIT "HELD FOR INSPECTION" DO NOT USE.COOLER MUST MAINTAIN TEMP OF 40F AND BELOW. CRITICAL VIOLATION:7-38-005(A)

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: POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE: COOKED SHRIMPS AT TEMP OF 46.8F,RAW SHRIMPS AT TEMP OF 45.5F TO 46F, RAW MARINATED CHICKEN AT TEMP OF 50.2F TO 57.1F,FOOD MENTIONED WAS STORED INSIDE ABOVE DISPLAY COOLER.DICED TOFU IN WATER AT TEMP OF 62.8F STORED ON TABLE BETWEEN COOKING EQUIPMENT.NO TIME/TEMPERATURE LOG PROVIDED AT PRESENT TIME.MANAGER DISCARDED TEMPERATURE ABUSED FOOD.POUNDS 11,VALUE $73. CRITICAL VIOLATION:7-38-005(A)

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.

SEWAGE AND WASTE WATER DISPOSAL, NO BACK SIPHONAGE, CROSS CONNECTION AND/OR BACK FLOW - Comments: SEWAGE WASTE WATER BACKING UP FROM FLOOR DRAIN ONTO FLOOR WHEN WATER IS RELEASED FROM THREE COMPARTMENT SINK.SEWAGE WATER WAS DIRTY WITH GREASE AND UNKNOWN PARTICLES,WITH FOUL ODOR. SEWAGE WATER IS CONTAINED IN DISH ROOM AWAY FROM FOOD PREP AREA, RAISED WOOD PALLETS ARE STORED ON FLOOR IN DISH ROOM. INSTRUCTED TO REPAIR CAUSE OF SEWAGE AND TO CLEAN AND SANITIZE ALL AREA MENTIONED. CRITICAL VIOLATION:7-38-030

Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.

Handwashing sinks must be accessible, properly supplied, and used only for handwashing.

Each sink needs: Warm water (100°F minimum); Soap in dispensers; Paper towels or air dryers; Waste receptacles; Signage; Clear access; Used only for handwashing.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: OBSERVED AT WEST KITCHEN CUTTING BOARD IN POOR REPAIR DEEP CUT,HOLES AND BLACK SURFACE, INSTRUCTED TO DISCARD AND REPLACE SAID CUTTING BOARD.

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: DEBRIS ON SHELVES INSIDE COOLER INSTRUCTED TO CLEAN AND MAINTAIN.GREASE AND BURNED BUILD-UP AT INTERIOR AND EXTERIOR OF COOKING EQUIPMENT ,PIPES UNDER THE HOOD AND BEHIND COOKING 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: FLOOR TILES IN FRONT OF BBQ ROUND UNIT ARE BROKEN,INSTRUCTED TO REPLACE AND RE GROUT AREA. BROKEN/UNEVEN FLOOR UNDER THE WOK STATION AT WEST KITCHEN ,REPAIR/REPLACE FLOOR TILES,SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT MATERIAL. ACCUMULATION OF GREASE AND ENCRUSTED FOOD ON FLOOR AND ALONG THE BASEBOARD WALL UNDER THE COOKING EQUIPMENT,IN KITCHEN. OPEN BASEBOARD WALLS ON SECOND FLOOR KITCHENETTE INSTRUCTED TO SEAL.DEBRIS ON FLOOR INSIDE THE WATER TANK AND ELECTRICAL ROOM INSTRUCTED TO SWEEP AND MAINTAIN.

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.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: BURNED TWO LIGHT BULBS UNDER THE HOOD,INSTRUCTED TO REPLACE

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.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: BURNED TWO LIGHT BULBS UNDER THE HOOD,INSTRUCTED TO REPLACE

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.