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

PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES - Comments: PERSON IN CHARGE DURING TIME OF INSPECTION MUST OBTAIN A VALID ORIGINAL CITY OF CHICAGO CERTIFIED FOOD MANAGERS CERTIFICATE.PRIORITY FOUNDATION VIOLATION.

Without knowledgeable supervision, critical food safety practices may be overlooked, significantly increasing risk of foodborne illness outbreaks affecting multiple customers.

The person in charge must be present during all hours of operation, hold valid certification, and demonstrate food safety knowledge.

Person in charge must: Be present during all operating hours; Hold valid City of Chicago Food Service Sanitation Certificate; Demonstrate knowledge of foodborne disease prevention, HACCP principles, and Code requirements; Ensure employee compliance with food safety practices.

CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE - Comments: OBSERVED NO CERTIFIED FOOD MANAGER ON SITE DURING TIME OF INSPECTION WHILE TCS FOODS (BEEF,KIMCHE, PORK, RICE, MISO SOUP, ETC) ARE PREPARED AND SERVED.INSTRUCTED PERSON IN CHARGE TO HAVE AT LEAST ONE CITY OF CHICAGO CERTIFIED FOOD MANAGER ON SITE AT ALL TIMES WITH VALID ORIGINAL CERTIFICATE POSTED WHEN FACILITY IS OPEN AND OPERATING. PRIORITY FOUNDATION VIOLATION. 7-38-012. CITATION ISSUED.

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.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: OBSERVED EXCESSIVE DRIED FOOD DEBRIS ON INTERIOR SURFACES OF ALL REFRIGERATOR/FREEZER UNITS IN FACILITY ESPECIALLY UNIT STORING LEAFY GREENS, ASPARAGUS, AND GREEN VEGGIES IN REAR OF PREP AREA. MUST CLEAN AND MAINTAIN.

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.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: OBSERVED EXCESSIVE DRIED FOOD DEBRIS ON INTERIOR SURFACES OF ALL REFRIGERATOR/FREEZER UNITS IN FACILITY ESPECIALLY UNIT STORING LEAFY GREENS, ASPARAGUS, AND GREEN VEGGIES IN REAR OF PREP AREA. MUST CLEAN AND MAINTAIN.

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.