GYU-KAKU RESTAURANT Fails Health Inspection - Chicago Restaurant

CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE - Comments: OBSERVED NO CITY OF CHICAGO CERTIFIED FOOD MANAGER ON SITE DURING TIME OF THE INSPECTION WITH VALID ORIGINAL CERTIFICATE POSTED FOR PUBLIC VIEW, WHILE PREPARING AND SERVING RICE, BEEF, KIMCHI, BOILED EGGS. INSTRUCTED TO PROVIDE AND MAINTAIN AT LEAST ONE ON SITE AT ALL TIMES WHILE 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.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED NO HAND SOAP AVAILABLE IN ANY OF THE TOILET ROOMS LOCATED ON THE 2ND-4TH FLOORS DURING THE TIME OF INSPECTION. INSTRUCTED TO PROVIDE AND MAINTAIN AT ALL TIMES FOR PROPER HANDWASHING. MUST MAINTAN. #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.

INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: OBSERVED EVIDENCE OF PEST ACTIVITY ON SITE DURING TIME OF INSPECTION. OBSERVED APPROXIMATELY 150 SMALL BLACK LIVE FLIES IN THE FOLLOWING AREAS... BOTH PREP AREAS, DISHWASHING AREAS, GRILL CLEANING/MOP SINK SPACE, TOILET ROOMS AND IN BARS ON 1ST AND 2ND FLOOR. INSTRUCTED TO CONTACT PEST CONTROL FOR SERVICE, MUST ELIMINATE PEST. PRIORITY FOUNDATION VIOLATION. 7-38-020 (A). CITATION ISSUED.

Pests spread numerous diseases through contamination.

No pests or animals allowed in facility.

No evidence of pests; No live animals except service animals; Effective pest control program.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: OBSERVED ALL HEAVY EQUIPMENT IN PREP AREAS (COOLING UNITS, TABLE GRILL CLEANING SPACE. POWER WASHER, UNUSED EQUIPMENT ON 4 TH FLOOR, AND ALL WOODEN CABINETS ON EACH FLOOR LEVEL USED FOR STORAGE WITH EXCESSIVE DRIED FOOD DEBRIS ON INTERIOR AND EXTERIOR SURFACES. INSTRUCTED TO CLEAN AND MAINTAIN IN ORDER TO PREVENT PEST HARBORAGE.

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.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: OBSERVED 2ND FLOOR HANDSINK IN IN USE DISHWASHING AREA SLOW DRAINING. OBSERVED NOTED HEAVY LEAK ON 2 COMPARTMENT SINK PIPING WITH WATER LEAKING INTO BUCKET DURING INSPECTION AS WELL AS TOILET ON 4TH FLOOR NOT FLUSHING. MUST REPAIR AND MAINTAIN IN GOOD CONDITION.

Backflow can contaminate entire water supply with sewage or chemicals.

Plumbing must be properly installed with backflow prevention.

Air gaps at fixtures; Backflow preventers on connections; No cross-connections; Annual testing of devices; Proper drainage.

TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED - Comments: OBSERVED ALL PLUMBING FIXTURES IN TOILET ROOMS ON 1ST -4TH FLOORS DIRTY. INSTRUCTED TO CLEAN AND MAINTAIN.

Inadequate facilities lead to poor hygiene and contamination.

Toilet rooms must be properly equipped and maintained.

Self-closing doors; Toilet paper; Covered waste receptacles; Handwashing supplies; Cleaned regularly; Proper ventilation.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED POOLING WATER BEHIND 1ST FLOOR PREP HEAVY GRILLS AND GRILL CLEANING AREA. INSTRUCTED TO REMOVE.

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.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED THE FOLLOWING SPACES CLUTTERED ON 4TH FLOOR..., NEAR DRY STORAGE SHELVING UNITS THERE IS UNUSED PATIO EQUIPMENT, ITEMS STORED ON FLOOR IN CLOSET NEXT TO MAINTENANCE ROOM AND IN MOP SINK ROOM ATTACHED TO DRY STORAGE. INSTRUCTED TO REMOVE UNNECESARY ITEMS, ORGANIZE AND ELEVATE ITEMS AT LEAST 6 INCHES OFF FLOOR AND MAINTAIN PREMISE.

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.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED ALL CEILING ATTACHEMENTS IN FIRST AND SECOND FLOOR PREP/DISHWASHING AREAS PEELING WITH EXCESSIVE DUST, DIRT, RUST AND MOLD LIKE SUBSTANCE THROUGHOUT. INSTRUCTED TO PROVIDE SMOOTH AND EASILY CLEANABLE SURFACES AND MAINTAIN.

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.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: OBSERVED INADEQUATE LIGHTING IN 1ST AND 2ND FLOOR PREP AREAS. INSTRUCTED TO INCREASE LIGHTING.

Poor ventilation causes condensation and grease buildup; inadequate lighting hides contamination.

Proper ventilation and lighting required throughout.

Ventilation prevents condensation; Adequate lighting for operations; Fixtures shielded; Hoods over cooking equipment.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED

Poor ventilation causes condensation and grease buildup; inadequate lighting hides contamination.

Proper ventilation and lighting required throughout.

Ventilation prevents condensation; Adequate lighting for operations; Fixtures shielded; Hoods over cooking equipment.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED

Poor ventilation causes condensation and grease buildup; inadequate lighting hides contamination.

Proper ventilation and lighting required throughout.

Ventilation prevents condensation; Adequate lighting for operations; Fixtures shielded; Hoods over cooking equipment.