GYU-KAKU RESTAURANT Gets Conditional Pass on Health Inspection - Chicago Restaurant

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: MEAT REFRIGERATOR IN SECOND FLOOR PREP AREA NOT MAINTAINING PROPER TEMPERATURE, WITH AMBIENT TEMPERATURE OF 55 F DEGREES. MUST REPAIR AND MAINTAIN AT 40 F DEGREES OR LOWER.

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: THE FOLLOWING POTENTIALLY HAZARDOUS RAW FOOD ITEMS AT IMPROPER TEMPERATURE IN 2ND FLOOR PREP AREA MEAT REFRIGERATOR; CHICKEN 58.6 F., ANGES 57.3 F., SCALLOPS 55 F., PORK 58 F., SHRIMP 56.3 F., BISTRO HARAMI 46.9 F., SALMON FILET 58.7 F. DEGREES. MANAGER IMMEDIATELY AND VOLUNTARILY DENATURED AND DISCARDED FOOD ITEMS. APPROX. WT. 26 LBS AND APPROX. COST $350.00. INSTRUCTED TO MAINTAIN COLD FOOD ITEMS AT 40F. DEGREES OR LOWER. 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.

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA - Comments: OBSERVED NO SOAP OR SANITARY HAND DRYING DEVICE/PAPER TOWELS AT EXPOSED HAND WASH SINK AT 3RD FLOOR PREP AREA. MUST PROVIDE. 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.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: DETAIL CLEAN FLOORS ON 4TH FLOOR IN DRY FOOD STORAGE AREA OF FOOD SPILLS AND DEBRIS.

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: DETAIL CLEAN FLOORS ON 4TH FLOOR IN DRY FOOD STORAGE AREA OF FOOD SPILLS AND DEBRIS.

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.