HOT WOKS COOL SUSHI Fails Health Inspection - Chicago Restaurant

NO EVIDENCE OF RODENT OR INSECT INFESTATION, NO BIRDS, TURTLES OR OTHER ANIMALS - Comments: OBSERVED EVIDENCE OF MORE THAN 200 LIVE ADULT AND INFANT ROACH INFESTATION THROUGHOUT FOOD PREPARATION AREAS SUCH AS CRAWLING ON TOP AND BETWEEN OF FRONT SUSHI PREP STATION COOLERS AND IN BETWEEN CRACKS AND CREVICES BEHIND SAME FRONT COUNTER SUSHI PREP STATION,ON WALL CRAWLING BENEATH THE EXPOSED HANDSINK AT FRONT SUSHI PREP STATION,INSIDE MOTORS OF COOLER(S),FREEZER(S),ON FLOORS UNDER PREP COOLERS AT FRONT SUSHI STATION (ROTTEN WOODEN SURFACES),INSIDE THE WATER COMPONENTS OF ICE MACHINE(BASEMENT),BEHIND 2 SOILED WOODEN DRY STORAGE SHELVINGS IN KITCHEN AREAS,ETC.MASSIVE AMOUNTS OF DEAD ROACHES IN SAME AREAS AND INSIDE THE TOFU COOLER IN BASEMENT PREP AREA.ALSO 10 OR MORE LIVE FRUIT FLIES FLYING AROUND THE PREMISES.MUST REMOVE DEAD ROACHES.ALSO,THE REAR EXIT DOOR IS NOT RODENT-PROOFED APPROXIMATELY 1/4" MODE OF ENTRY AT BOTTOM LEFT CORNER OF EAST EXIT DOOR.INSTRUCTED TO DETAIL CLEAN AND SANITIZE ALL AFFECTED AREAS AND PEST PROOF SAID DOOR AND PEST CONTROL SERVICE IS NOW RECCOMENDED.DURING INSPECTION ACCOMPANIED BY CERTIFIED FOOD MANAGER CHANIDA SOMMART AS CRAWLING ROACHES WHERE OBSERVED IN SAID AREAS SHE WAS REMOVING THEM WITH HER BARE HANDS. (CRITICAL 7-38-020)

Pests carry numerous pathogens including Salmonella, E. coli, and Hantavirus, contaminating food and surfaces.

Facility must be free of pest infestation.

No live pests; No pest droppings, gnaw marks, or nesting; Effective pest control program; Regular monitoring; Professional treatment when needed.

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION - Comments: FOOD (ICE) NOT PROTECTED DURING STORAGE INSIDE OF THE ICE MACHINE. OBSERVED BLACK SLIMY SUBSTANCE ON INTERIOR WATER COMPONENTS OF THE ICE MACHINE. MANAGEMENT INSTRUCTED TO TURN OFF MACHINE, REMOVE ICE AND HAVE INTERIOR OF ICE MACHINE CLEANED AND SANITIZED. SERIOUS VIOLATION 7-38-005(A).

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.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: CLEAN MULTI-USE UTENSILS AND KITCHEN POTS AND PANS AND KITCHENWARE MUST BE PROPERLY STORED AND INVERTED TO PREVENT CONTAMINATION BEFORE USE AND MAINTAIN.

Consumers need warning about increased risk from raw/undercooked foods.

Required consumer advisories for raw/undercooked foods.

Disclosure and reminder for raw/undercooked animal foods; Written notice on menu; Must identify specific items.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: MUST REMOVE RUST FROM SHELVING UNITS IN BASEMENT PREP AREAS,BOTTOMS OF PREP TABLES ETC.MUST REPLACE DAMAGED ROTTEN WOODEN BOARDS THAT ARE HOLDING FRONT PREP SUSHI COOLERS AND MAINTAIN.

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: MUST CLEAN HEAVY GREASE AND FOOD DEBRI FROM ALL COOKING EQUIPMENTS SUCH AS FRONT INTERIOR CABINETS SUSHI PREP STATION,DEEP FRYERS,PREP TABLES,WOK STATION,ICE MACHINE,USED AND UNUSED COOLERS,ALL PREP TABLES,FILTER,HOOD,STOVE,PIPES OF COOKING EQUIPMENTS,ALL SHELVING UNITS ,MICROWAVE,EXTERIOR OF ALL FOOD STORAGE CONTAINERS,ETC.

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 FLOORS BEHIND AND UNDER ALL EQUIPMENT, ALONG THE WALL BASE IN ALL CORNERS THRU-OUT THE FRONT SUSHI PREP STATION, KITCHEN, AND BASEMENT PREP AND DISHWASHING AREAS AND FLOOR IS PEELING THROUGHOUT THE BASEMENT PREP AREA AND DISHWASHING AREAS MUST BE REPAIRED TO SMOOTH,EASILY CLEANABLE SURFACES AND MAINTAIN.

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: REMOVE DUSTS ACCUMULATIONS FROM CEILING VENTILATION COVERS IN KITCHEN AREA AND DETAIL CLEAN AND SANITIZE ALL WALLS AND CEILINGS THROUGHOUT THE FRONT SUSHI PREP STATION AND KITCHEN AND BASEMENT FOOD PREP AREAS AND DISHWASHING AREAS AND MAINTAIN.ALSO,INTERIORS OF LIGHT SHIELDS THROUGHOUT THE PREP AND KITCHEN AREAS AND MAINTAIN.

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 REPAIR LEAK AT BASE OF FAUCET OF THE BASEMENT PREP 2 COMPARTMENT SINK AND REMOVE PLASTIC WRAP FROM BENEATH THE BASEMENT 3 COMPARTMEBNT SINK IN BASEMENT DISHWASHING AREAS AND MAINTAIN,ALSO SAME SINK HAS LOW WATER PRESSURE,MUST REPAIR AND MAINTAIN AS REQUIRED.

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 REPAIR LEAK AT BASE OF FAUCET OF THE BASEMENT PREP 2 COMPARTMENT SINK AND REMOVE PLASTIC WRAP FROM BENEATH THE BASEMENT 3 COMPARTMEBNT SINK IN BASEMENT DISHWASHING AREAS AND MAINTAIN,ALSO SAME SINK HAS LOW WATER PRESSURE,MUST REPAIR AND MAINTAIN AS REQUIRED.

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.