Hands On Inc Fails Health Inspection - Chicago Restaurant

FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: OBSERVED ENCRUSTED BROWN AND BLACK PARTICLES INSIDE OF ICE MACHINE SHOOT LOCATED BY FRONT REGISTER. MUST DETAIL CLEAN AND MAINTAIN AT ALL TIMES. PRIORITY FOUNDATION VIOLATION. 7-38-005. CITATION ISSUED.

Dirty equipment harbors and spreads pathogens, causing cross-contamination and illness.

All food contact surfaces must be properly cleaned and sanitized.

Wash, rinse, sanitize after each use; Clean between different raw foods; Every 4 hours for continuous use; When contaminated; Proper procedures and chemicals.

PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED TUNA AT IMPROPER COLD HOLDING TEMPERATURE AT 49.2F. ALSO OBSERVED THE FOLLOWING TCS FOOD ITEMS STORED AT IMPROPER COLD HOLDING TEMPERATURE. 6 CONTAINERS OF RICE FOUND AT 78.4F, WHITE TUNA FOUND AT 45.5F, CREAM CHEESE FOUND AT 46.2F, TILAPIA FOUND AT 48.2F, YELLOW TAIL FOUND AT 49.4F, POTSTICKERS FOUND AT 51.8F, 16 PACKAGES OF TOFU FOUND AT 48.7F, 12 CANS OF PACKAGED CRAB MEAT FOUND AT 49.8F AND EGGS FOUND AT 49.1F. TCS FOOD ITEMS MUST BE STORED AT 41.0F INSIDE OF A COLD HOLDING UNIT. ALL FOOD WEIGHING APPROXIMATELY 100 LBS AT A COST OF $120.00. PRIORITY VIOLATON. 7-38-005. CITATION ISSUED.

Temperatures below 135°F allow bacteria to multiply, especially spore-formers that survive cooking.

Hot foods must be held at 135°F or above.

Maintain 135°F or above; Check temperatures regularly; Proper hot holding equipment; Cannot reheat in hot holding units.

CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD - Comments: OBSERVED NO DISCLOSURE STATEMENT WRITTEN ON MENU FOR ITEMS THAT CONTAIN RAW INGRIDIENTS (SUSHI, MAKI, POKE). MUST PROVIDE THE FOLLOWING STATEMENT, "*THESE FOOD ITEMS CONTAIN RAW INGRIDIENTS." PRIORITY FOUNDATION. 7-38-005.

Dirty surfaces attract pests and can contaminate food indirectly.

Non-food contact surfaces must be kept clean.

Clean as often as necessary; Remove grease and debris; Maintain equipment exteriors; Keep walls, ceilings, floors clean.

COMPLIANCE WITH VARIANCE/SPECIALIZED PROCESS/HACCP - Comments: OBSERVED EXPIRED SUSHI LAB REPORT DURING INSPECTION. ESTABLISHMENT IS PREPARING AND SERVING SUSHI RICE ON SITE. MUST PROVIDE CURRENT SUSHI LAB REPORT FROM A VERIFIED LABORATORY OR PROVIDE PH METER. PRIORITY FOUNDATION VIOLATION. 7-38-005. NO CITATION ISSUED.

Specialized processes without proper controls can create deadly toxins like botulism.

Special processes require approved HACCP plans or variances.

Written HACCP plan for: Vacuum packaging; Sous vide; Smoking for preservation; Curing; Using additives. Plan must be approved by CDPH.

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: OBSERVED IMPROPER AMBIENT TEMPERATURE INSIDE OF REFRIGERATOR AT 45.4F. AMBIENT TEMPERATURE INSIDE OF A COLD HOLDING UNIT MUST BE AT 41.0F OR BELOW. PRIORITY VIOLATION. 7-38-005. CITATION ISSUED.

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.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: OBSERVED HEAVY GREASE INSIDE OF COOKING FRYER. MUST DETAIL 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 HEAVY GREASE INSIDE OF COOKING FRYER. MUST DETAIL 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.