HOT WOKS COOL SUSHI Gets Conditional Pass on Health Inspection - Chicago Restaurant

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA - Comments: EXPOSED HAND SINKS AT SUSHI BAR AND BASEMENT PREP AREA NOT ACCESSIBLE FOR HAND WASHING, FOOD PREPPING IN SINK, AND NO SOAP AND PAPER TOWELS AT SINK, INSTRUCTED ON HAND WASHING PRACTICES, AND HAVING SINK ACCESSIBLE FOR HAND WASHING AT ALL TIMES ONLY, CRITICAL CITATION ISSUED: 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.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: RUSTED BOTTOM SHELF AND WALLS IN OF REACH IN COOLERS IN THE BASEMENT, MUST REMOVE RUST OR REPLACE, REPAIR CHESTER FREEZER DOORS IN BASEMENT PREP AREA, AND PROVIDE SPLASH GUARDS AT EXPOSED HAND SINK AT SUSHI PREP 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: THE FOLLOWING NOT CLEAN, MUST CLEAN/SANITIZE; COOLERS, FREEZERS, BOTTOM PANELS OF PREP TABLES, COOKING EQUIPMENT, CARTS, STORAGE CONTAINERS THRU-OUT BASEMENT, MOP SINK AND CABINETS BEHIND SUSHI BAR.

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: INSTRUCTED TO CLEAN IN DETAIL FLOOR BEHIND AND UNDER ALL EQUIPMENT, ALONG THE WALL BASE IN ALL CORNERS THRU-OUT THE KITCHEN, AND BASEMENT AREAS,

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.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: INSTRUCTED TO CLEAN/REPAIR WALLS AND CEILINGS THRU-OUT THE KITCHEN AND BASEMENTS AREAS,

Damaged surfaces cannot be properly cleaned and may harbor pests.

Walls and ceilings must be smooth, cleanable, and in good repair.

Smooth, washable surfaces in food areas; Light colored; No holes or cracks; Clean and maintained.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: MUST PROVIDE 3 SINK STOPPERS FOR ALL 3 COMPARTMENT SINKS,

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.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: MUST PROVIDE 3 SINK STOPPERS FOR ALL 3 COMPARTMENT SINKS,

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.