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

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED MULTIPLE EXPOSED HANDSINKS IN BOTH PREPARATION AREAS NOT ACCESSIBLE BEING USED TO STORE STRAINERS, SPOONS, FORKS, AND DRINKING PITCHERS INSIDE THE HAND SINKS AND BUCKETS WERE BLOCKING HANDSINKS. PRIORITY FOUNDATION VIOLATION 7-38-030(c), CITATION ISSUED.

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.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED NO HANDWASHING SIGNAGE AT EXPOSED HANDSINKS LOCATED IN BOTH PREPARATION AREAS. INSTRUCTED THE PERSON IN CHARGE TO PROVIDE HANDWASHING SIGNAGE AT ALL HANDWASHING SINKS AND MAINTAIN THEM.

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.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: OBSERVED FOOD ITEMS STORED ON THE FLOOR IN THE WALK-IN COOLER AND FREEZER LOCATED IN THE REAR PREPARATION AREA. INSTRUCTED THE PERSON IN CHARGE TO ELEVATE ALL FOOD SIX INCHES OFF THE FLOOR.

Contamination during preparation is a leading cause of foodborne illness.

Prevent contamination during all food handling.

Minimize bare hand contact; Prevent cross-contamination; Use clean equipment; Proper employee hygiene.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED CARDBOARD USED AS A LINER ON SHELVING UNITS AND IN WALK-IN COOLERS. INSTRUCTED THE PERSON IN CHARGE TO REMOVE ALL CARDBOARD FROM SHELVING UNITS AND WALK-IN COOLER. ALL FOOD AND NON-FOOD CONTACT SURFACES MUST BE SMOOTH AND EASILY CLEANABLE.

Poor design creates areas that harbor bacteria.

All surfaces must be designed to be easily cleanable.

Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: OBSERVED SOILED INTERIOR IN ALL COOLERS AND FREEZER CHESTS. INSTRUCTED THE PERSON IN CHARGE TO CLEAN AND MAINTAIN ALL NON-FOOD CONTACT SURFACES.

Accumulated soil attracts pests and harbors bacteria.

All surfaces must be kept clean.

Clean equipment interiors and exteriors; Walls, ceilings, floors clean; Remove grease and debris; Clean as often as necessary.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED FOOD DEBRIS/SPILLS ON FLOORS THROUGHOUT PREPARATION AREAS. INSTRUCTED THE PERSON IN CHARGE TO DETAIL CLEAN FLOORS AND MAINTAIN THEM.

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING - Comments: OBSERVED MULTIPLE EXPIRED FOOD HANDLER CERTIFICATES. INSTRUCTED THE PERSON IN CHARGE TO RENEW EXPIRED FOOD HANDLER CERTIFICATES TO COMPLY WITH IDPH FOOD HANDLER REQUIREMENTS.

Smoking contaminates hands and food with nicotine and tar residues.

Smoking prohibited in food establishments.

No smoking in any part of establishment; Designated areas away from food; Proper signage posted.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING - Comments: OBSERVED MULTIPLE EXPIRED FOOD HANDLER CERTIFICATES. INSTRUCTED THE PERSON IN CHARGE TO RENEW EXPIRED FOOD HANDLER CERTIFICATES TO COMPLY WITH IDPH FOOD HANDLER REQUIREMENTS.

Smoking contaminates hands and food with nicotine and tar residues.

Smoking prohibited in food establishments.

No smoking in any part of establishment; Designated areas away from food; Proper signage posted.