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

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: MEAT REFRIGERATOR UNIT IN 1ST FLOOR KITCHEN AREA CONTAINING POTENTIALLY HAZARDOUS FOOD ITEMS (RAW MEATS AND SEAFOOD) NOT MAINTAINING PROPER TEMPERATURE, WITH AMBIENT TEMPERATURE OF 62 F DEGREES. MUST REPAIR AND MAINTAIN AT 40 F DEGREES OR LOWER. 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: THE FOLLOWING POTENTIALLY HAZARDOUS RAW FOOD ITEMS AT IMPROPER TEMPERATURE IN 1ST FLOOR KITCHEN AREA MEAT REFRIGERATOR; CHICKEN 54.2 F., LAMB 54.4 F., SCALLOPS 60.3 F., PORK 58 F., SHRIMP 64.3 F., BISTRO HARAMI 55.2 F., SALMON FILET 54.2 F. DEGREES. MANAGER IMMEDIATELY AND VOLUNTARILY DENATURED AND DISCARDED FOOD ITEMS. APPROX. WT. 118.4 LBS AND APPROX. COST $904.00. 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.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: OBSERVED RUSTY SHELVES IN 2DR UPRIGHT REFRIGERATOR ON 2ND FL KITCHEN AREA. MUST RE-PAINT WITH NON-TOXIC PAINT/REPLACE.

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 SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: MUST PROVIDE COVERS FOR ICE BINS AT ALL BARS WHERE ICE FOR CONSUMPTION IS CONTAIN.

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 SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: MUST PROVIDE MISSING SLIDING DOOR COVER FOR ICE CREAM CHEST FREEZER ON 1ST FLOOR BACK BAR AREA.

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: CLEAN/SANITIZE INTERIOR BOTTOM OF 2-DR REFRIGERATOR AT 2ND FL BAR BACK ROOM.

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: REMOVE EXCESS WATER ON 1ST FLOOR BEHIND FRONT SERVICE COUNTER, KEEP DRY AT ALL TIMES. REPLACE MISSING FLOOR DRAIN COVER IN SAME AREA.

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: REMOVE EXCESS WATER ON 1ST FLOOR BEHIND FRONT SERVICE COUNTER, KEEP DRY AT ALL TIMES. REPLACE MISSING FLOOR DRAIN COVER IN SAME AREA.

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.