HOT WOKS COOL SUSHI Fails Health Inspection - Chicago Restaurant

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED - Comments: FRONT SUSHI PREP EXPOSED HAND SINK NOT MAINTAINED AND ACCESSIBLE FOR HAND WASHING. COOKS OBSERVED USING THE SINK FOR FOOD PREP. DIRTY FOOD UTENSILS BEING STORED INSIDE ALONG WITH DIRTY CLEANING SPONGES. INSTRUCTED EXPOSED HAND SINKS MUST BE USED FOR HAND WASHING PURPOSES ONLY. CRITICAL VIOLATION 7-38-030.

Inadequate facilities lead to poor hygiene practices and potential fecal contamination.

Sufficient, properly maintained toilet facilities required.

Adequate number for staff; Convenient location; Self-closing doors; Toilet paper; Covered waste receptacles; Maintained clean; Proper ventilation.

PREVIOUS SERIOUS VIOLATION CORRECTED, 7-42-090 - Comments: PREVIOUS SERIOUS VIOLATION #18 FROM 8-17-15 INSPECTION NOT CORRECTED, STILL OBSERVE EVIDENCE OF RODENTS. WOODEN BOARD AGAINST WALL IN DRY FOOD STORAGE ROOM UNDER STAIRWELL FOUND NOT ATTACHED TO WALL REVEALING ADDITIONAL STORAGE SPACE IN ROOM UNDER STAIRWELL WITH OVER 50 MICE DROPPINGS. MUST REMOVE ALL UNNECESSARY ITEMS FROM AREA IE: CONSTRUCTION MATERIAL, PATIO FURNITURE. ALSO SIGHTED RODENT DROPPINGS ON TOP OF BUCKET IN FRONT OF ABOVE SAID STORAGE SPACE AND ON FLOOR AND SHELVES IN FRONT FOOD PREP AREA. MUST REMOVE ALL DROPPINGS. WASH, RINSE AND SANITIZE AREAS AND SEAL ALL OPENINGS NOTED IN THAT AREA. HAVE PREMISES SERVICED BY LICENSED PEST CONTROL COMPANY. CRITICAL VIOLATION 7-42-090.

Uncorrected violations continue posing health risks and often worsen over time.

Previous critical violations must be corrected.

All previous violations corrected within required timeframes; Critical violations corrected immediately; Documentation of corrections maintained.

This violation was corrected during the inspection.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: SEE VIOLATION #14

Unprotected openings allow pest entry, leading to contamination of food and surfaces.

Building openings must be protected against pest entry.

Doors tight-fitting and self-closing; Windows screened; Openings sealed; Pest control log maintained; Regular monitoring; Professional service when needed.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: NO CITY OF CHICAGO CERTIFIED MANAGER PRESENT DURING INITIAL INSPECTION WHILE FOODS WERE BEING PREPARED AND SERVED IE: SUSHI. MANAGER WAS TELEPHONED UPON MY ARRIVAL AND ARRIVED DURING THE RE-INSPECTION 15 MINUTES LATER. SERIOUS VIOLATION 7-38-012.

Temperatures above 41°F allow rapid bacterial multiplication, doubling every 20 minutes.

Cold foods must be held at 41°F or below.

Maintain 41°F or below; Check temperatures regularly; Properly functioning refrigeration; Thermometers in all units; Keep doors closed.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: BULK RICE CONTAINER MUST BE LABELED. FROZEN PREPARED FOODS MUST BE LABELED AND DATED. ALL PREPARED READY TO EAT FOODS IN THE WALK-IN COOLER MUST BE LABELED AND DATED.

Improper methods result in slow cooling that allows bacterial growth.

Approved cooling methods must be used.

Use shallow pans, ice baths, rapid chill units, ice wands; Cut large items into smaller portions; Stir frequently; Leave uncovered during cooling.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: MUST NOT USE DUCT TAPE AS A MEANS FOR REPAIR FOR PLASTIC FOOD CONTAINERS. FOOD CONTAINERS MUST BE CLEANABLE.MUST NOT USE CARDBOARD AS FOOD CONTAINERS.

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.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: MUST PROVIDE FLOOR COVER FOR DRAIN NEXT TO THE THREE COMPARTMENT SINK WITH ACCUMULATED FOOD DEBRIS. FLOORS THROUGHOUT REAR PREP UNDER ALL REFRIGERATION AND PAPER GOODS STORAGE WITH DIRT AND DEBRIS. MUST CLEAN AND MAINTAIN. AT THIS TIME OF RE-INSPECTION DEAD MOUSE NOTED ON GLUE BOARD NEXT TO OPEN WALL ENTRANCE. SINCE LAST INSPECTION FOUND BROKEN FLOOR TILES IN WALK-IN COOLER AND IN REAR PREP 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.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: MOLDY WALL CAULKING AT THE THREE COMPARTMENT AND MOP SINK. MUST REPLACE. PEELING PAINT ON THE CEILING ABOVE THE WALK-IN COOLER AND THROUGHOUT THE EMPLOYEE WASHROOM ALSO WITH PEELING/DAMAGED WALL FLOOR BOARD COVING. MUST REMOVE ALL PEELING PAINT AND RESEAL COVING.

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.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: MISSING LIGHT SHIELD END CAPS IN THE REAR PREP AREA. MUST REPLACE.

Inadequate lighting prevents detection of contamination and pests.

Adequate protected lighting required in all areas.

50 foot-candles at prep surfaces; 20 foot-candles at 30 inches in storage; Shielded bulbs over exposed food; Clean fixtures.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: MISSING LIGHT SHIELD END CAPS IN THE REAR PREP AREA. MUST REPLACE.

Inadequate lighting prevents detection of contamination and pests.

Adequate protected lighting required in all areas.

50 foot-candles at prep surfaces; 20 foot-candles at 30 inches in storage; Shielded bulbs over exposed food; Clean fixtures.