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

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURE INSIDE THE PREP COOLER FOR SUSHI. FISH EGGS AT 43.8F, 1/2 LBS; FAKE CRAB STICK AT 44.3F, 1 LB; TUNA AT 46.1F, AND 47.7F, 1/1/2 LB; SALMON AT 44.4F, 1/2.LB;. INSTRUCTED MANGER THAT ALL RAW FISH MUST MAINTAIN A TEMPERATURE OF 38.0F OR BELOW,DURING STORAGE INSIDE THE PREP COOLER. CRITICAL VIOLATION 7-38-005(A). MANAGER DISCARDED /DENATURED THE SAID PRODUCT WORTH $98.00, TOTAL 3.5 LBS.

Ill food workers cause 70% of foodborne outbreaks. Proper reporting prevents transmission of Norovirus, Hepatitis A, Salmonella, and other serious diseases.

All food employees must understand and follow health reporting requirements and food safety responsibilities.

Employees must: Report illness symptoms and exposures; Be excluded/restricted when ill; Understand their role in preventing foodborne illness; Follow proper hygiene practices; Have signed health policy on file.

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS. - Comments: OBSERVED TWO EMPLOYEES NOT WASHING HANDS BEFORE WEARING THE GLOVES. ONE EMPLOYEE WAS GETTING COOKED RICE USING PLATE WITHOUT WEARING THE GLOVES,ALMOST TOUCHING THE RICE. THE OTHER EMPLOYEE REMOVED HIS GLOVES,AND STARTS WEARING THE NEW GLOVES WITHOUT WASHING HIS HANDS. MANAGER ASKED THOSE TWO EMPLOYEES TO WASH HANDS BEFORE WEARING THE GLOVES AND AFTER REMOVING THE GLOVES. EMPLOYEES WASHED THEIR HANDS DURING INSPECTION. CRITICAL VIOLATION 7-38-010(A)

Hands are #1 vehicle for pathogen transfer. Bare hand contact with ready-to-eat foods causes majority of foodborne outbreaks.

Proper handwashing and no bare hand contact with ready-to-eat foods.

Wash hands for 20 seconds with soap and warm water; Use utensils, deli tissue, or gloves for ready-to-eat foods; Wash hands after restroom, handling raw foods, touching face/hair, and between tasks.

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: PREVIOUS MINOR VIOLATIONS NOT CORRECTED FROM REPORT #1914937 DATED 5/24/17. #32- MUST RE CAULK AROUND THE MOP SINK, WALLS BY THE DISH MACHINE AND 3 COMPT SINK. CAULK WORN OUT WITH BLACK MOLDY LIKE SUBSTANCE AND MAINTAIN. RUBBER GASKET OF THE ONE DOOR REACH IN COOLER IN THE REAR AREA RIPPED OFF. MUST REPAIR AND MAINTAIN.#33- CLEAN IN DETAIL THE EXTERIOR OF THE LARGE RICE COOKER IN THE COOK LINE AND MAINTAIN. #34-MUST CLEAN IN DETAIL THE FLOOR DRAIN UNDER THE 3 COMPT SINK AND ONE COMPT SINK, AND CLEAN THE FLOOR UNDER THE 3 COMPT SINK AND MAINTAIN. CLEAN THE FLOOR INSIDE THE FURNACE ROOM AND INSIDE THE WASHROOM 2ND FLOOR AND MAINTAIN. #36- CRACKED /BROKEN LIGHT SHIELD IN THE REAR PREP AREA. MUST REPLACE AND MAINTAIN. SERIOUS VIOLATION 7-42-090. MANAGER CORRECTED ALL THE VIOLATIONS DURING INSPECTION.

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.

This violation was corrected during the inspection.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: RE CAULK AROUND THE EXPOSED AND SINK IN THE FRONT PREP AREA 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,REMOVE GREASE ACCUMULATED ON THE INTERIOR DOOR OF THE DEEP FRYER AND MAINTAIN.

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.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: PEELING PAINT ON THE WALLS BY THE DISH WASHING AREA. MUST SCRAPE PEELING PAINT AND RE PAINT.

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.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: PEELING PAINT ON THE WALLS BY THE DISH WASHING AREA. MUST SCRAPE PEELING PAINT AND RE PAINT.

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.