FURAMA RESTAURANT INC Passes Health Inspection - Chicago Restaurant

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: LABEL READY TO EAT FOOD HELD MORE THAN 24 HOURS IN COOLERS.DRY FOOD CONTAINERS MUST BE LABELED.

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: NO GREASE TRAP INSTALLED UNDER THREE COMPARTMENT SINK AT SECOND FLOOR,INSTRUCTED TO INSTALL OR KNOW THE LOCATION WERE IS INSTALLED ON PREMISES.ANY UTENSILS USED FOR DRY/LIQUID FOOD MUST HAVE HANDLES. THE WOOD BLOCK CUTTING BOARD WITH LEGS,IN POOR REPAIR:SURFACE IS BROKEN,DEEP CUTS,AND WITH GRIMED SURFACE.SURFACE IS ROUGH AND NOT SMOOTH AND CLEANABLE,INSTRUCTED TO RE-SURFACE OR REMOVE FROM PREMISES.SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT MATERIAL/SURFACE.ALL CUTTING BOARD WITH DEEP CUTS AND BLACK SLIME SUBSTANCE MUST BE RE-SURFACE OR REPLACE. BLACK AND GRAY DUCT TAPE IS USED IN PLACE TO PROPERLY REPAIR ITEMS FROM CEILING TILES,WALL TILES IN WOMEN'S WASHROOM(SECOND FLOOR) TO REPAIR WOOD ANGLE OF FLOOR STAGE.MUST REMOVE SAID DUCT TAPE.SURFACE MUST BE SMOOTH CLEANABLE AND NON-ABSORBENT SURFACE.

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: INTERIOR AND EXTERIOR OF COOKING EQUIPMENT IN MAIN FIRST FLOOR KITCHEN WITH EXCESS GREASE, AND GRIMES,INCLUDED DEEP FRYERS AND WOKS.GRIMES AND SPIDER WEBS UNDER THE PREP TABLES. EXCESS WATER INSIDE THE PREP COOLER BY THE TWO COMPARTMENT SINK NEED TO REMOVE AND MAINTAIN UNIT.SHELVES INSIDE WALK-IN COOLER WITH FOOD DEBRIS,ALSO SHELVE COVERED WITH WHITE PAPER MUST CLEAN DUST AND GRIMES,THROUGHOUT THE PREMISES.

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: UNEVEN AND ROUGH SURFACE CEMENT BY THE THREE COMPARTMENT SINK AND UNDER THE LOW TEMP DISH MACHINE(WEST SIDE),REPLACE,SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT SURFACE EXCESS GREASE UNDER COOKING EQUIPMENT,INSIDE FLOOR DRAIN IN FRONT OF THE COOKING EQUIPMENT. RAW WOOD PALLETS TO STAND ON IT IN FRONT OF COOKING EQUIPMENT AND DISH MACHINE AREA WITH EXCESS GRIMES AND GREASE, POROUS NOT CLAEANABLE,INSTRUCTED TO REMOVE AND REPLACE WITH CLEANABLE RUBBER MATS.

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: REMOVE GRIMED PLASTIC FILM FROM METAL SHEETS BEHIND THE LOW TEMP DISH MACHINE FIRST FLOOR MAIN KITCHEN,SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT SURFACE.REMOVE DUCT TAPE FROM CEILING TILES THROUGHOUT THE PREMISES,SPECIALLY IN MAIN KITCHEN(FIRST FLOOR),SEAL/REPLACE SAID CEILING TILES. DUCT TAPE IS PROHIBITED.

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 BULBS UNDER THE HOOD OF SECOND FLOOR KITCHEN.NEED 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: MISSING LIGHT BULBS UNDER THE HOOD OF SECOND FLOOR KITCHEN.NEED 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.