FURAMA RESTAURANT INC Fails Health Inspection - Chicago Restaurant

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA - Comments: OBSERVED INADEQUATE HAND WASHING FACILITIES. NO PAPER TOWELS OR HAND DRYING DEVICES INSIDE THE EMPLOYEES WASHROOM. INSTRUCTED TO HAVE PROPER HAND WASHING FACILITIES AT ALL TIMES. CRITICAL VIOLATION 7-38-030.

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.

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: PREVIOUS MINOR VIOLATION FROM 7-11-16 NOT CORRECTED. #34- FLOOR UNDER AND BEHIND THE COOKING EQUIPMENT, WOK GRILL, STOVE AND DEEP FRYER WITH GREASE AND DIRT ACCUMULATED. MUST CLEAN IN DETAIL AND MAINTAIN. 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.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: CLEAN POTS AND PANS IN THE DISH AREA MUST BE STORED INVERTED.

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: FOOD ENCRUSTED METAL RACK SHELVING THROUGHOUT THE MAIN KITCHEN WALK-IN COOLER. MUST CLEAN AND MAINTAIN.

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: THE FOLLOWING EQUIPMENT NEEDS CLEANING: INTERIOR AND EXTERIOR OF ALL COOKS LINE EQUIPMENT AND MICROWAVES. INTERIOR AND EXTERIOR OF ALL COOLERS AND FREEZERS INCLUDING BOX FREEZERS. INTERIOR OF BOTH ICE MACHINES. INTERIOR AND EXTERIOR OF THE LIVE LOBSTER TANK. MUST CLEAN ALL AND MAINTAIN. FOOD ENCRUSTED TABLE TOP CAN OPENER. MUST CLEAN AFTER EACH USE. DIRTY BULK FOOD CONTAINERS IN THE REAR KITCHEN. 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.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: FLOORS IN THE FOLLOWING AREAS NEED CLEANING AND DEBRIS REMOVED: THROUGHOUT ALL WALK-IN COOLERS, UNDER BULK FOOD CONTAINERS,UNDER THE MAIN KITCHEN EXPOSED HAND SINK AND BEHIND BOX FREEZER. MUST CLEAN AND MAINTAIN ALL. POOLING LIQUID ON THE FLOORS BEHIND THE COOKS LINE EQUIPMENT IN THE REAR KITCHEN. MUST REMOVE ALL POOLING LIQUID 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.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: WATER DAMAGED CEILING TILES NOTED IN THE FOLLOWING AREAS: ENTRANCE TO THE MAIN KITCHEN, THROUGHOUT THE REAR KITCHEN, 2ND FLOOR WOMANS WASHROOM, 2ND FL. REAR KITCHEN. MUST REPLACE ALL AND ALL WATER DAMAGED CEILING TILES PAINTED MUST BE REPLACED. WALLS IN THE FOLLOWING AREAS DIRTY WITH FOOD SPLATTER AND GREASE, MUST CLEAN AND MAINTAIN: FRONT SAUCE PREP/ICE MACHINE, THROUGHOUT COOKS LINE. PEELING PAINT AT WALL NEXT TO THE TALL REACH-IN FREEZER AND BULK FOOD STORAGE IN THE REAR KITCHEN.MUST REMOVE PEELING PAINT AND MAINTAIN. HOLES IN THE WALL BASEBOARD WITH OPEN CRACK/CREVICE UNDER THE REAR KITCHEN TWO COMPARTMENT SINK. MUST SEAL/REPAIR.

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: MISSING LIGHT SHIELD END CAPS IN THE REAR KITCHEN. MUST REPLACE. INADEQUATE LIGHTING IN THE REAR KITCHEN WALK-IN COOLER. MUST PROVIDE GREATER LIGHTING.

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.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: MUST PROVIDE INTERNAL THERMOMETERS FOR ALL REFRIGERATION AND FREEZER UNITS.

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.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: EMPLOYEES MUST NOT STORE PERSONAL ITEMS IN THE FOOD PREP/STORAGE/DISH AREA.

Contaminated cloths spread bacteria across multiple surfaces.

Wiping cloths must be properly sanitized and stored.

Store in sanitizer between uses (200ppm quat or 50-100ppm chlorine); Separate cloths for food and non-food surfaces; Test sanitizer concentration.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED - Comments: COOKS LINE WIPING CLOTHS MUST BE HELD IN A CLEAN CONTAINER WITH A SANITIZING SOLUTION.

Improper storage contaminates utensils between uses.

In-use utensils must be properly stored between uses.

Store in food with handle out; On clean surface; In running water; In water at 135°F or above.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED - Comments: COOKS LINE WIPING CLOTHS MUST BE HELD IN A CLEAN CONTAINER WITH A SANITIZING SOLUTION.

Improper storage contaminates utensils between uses.

In-use utensils must be properly stored between uses.

Store in food with handle out; On clean surface; In running water; In water at 135°F or above.