HOT WOKS COOL SUSHI Fails Health Inspection - Chicago Restaurant

PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED TCS FOODS SALMON HELD AT IMPROPER TEMPERATURE (50.7F)IN PREP COOLER AND SHRIMP HELD AT IMPROPER TEMPERATURE(44.6F) IN WALK IN COOLER. INSTRUCTED TO DISCARD APPROXIMATELY 6 POUNDS OF PRODUCTS AT APPROXIMATELY $50. PRIORITY. 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.

UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED - Comments: OBSERVED POTS IMPROPERLY STORED ON STORAGE RACK IN DISH WASHING AREA. ALL EQUIPMENT MUST BE STORED IN INVERTED POSITION TO DRY AND PREVENT CONTAMINATION.

Clutter harbors pests and prevents proper cleaning.

Facility must be free of unnecessary items and litter.

Remove unnecessary equipment; No litter; Organized storage; No living quarters; Personal items in designated areas.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED CUTTING BOARD IN REAR PREP AREA WITH DEEP, DISCOLORED GROOVES. MUST REPLACE/RESURFACE AND MAINTAIN.

Poor design creates areas that harbor bacteria.

All surfaces must be designed to be easily cleanable.

Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: OBSERVED HEAVY ACCUMULATION OF GREASE AND FOOD DEBRIS BETWEEN FRYERS AND OVEN. INSTRUCTED TO 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.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: OBSERVED BROKEN STOPPER ON RIGHT SIDE OF 3 COMPARTMENT SINK. MUST REPAIR AND MAINTAIN.

Backflow can contaminate entire water supply with sewage or chemicals.

Plumbing must be properly installed with backflow prevention.

Air gaps at fixtures; Backflow preventers on connections; No cross-connections; Annual testing of devices; Proper drainage.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED BLACK MOLD-LIKE SUBSTANCE ON CAULK AT 1 COMPARTMENT SINK NEAR DISHWASHING MACHINE. MUST REPLACE AND MAINTIAN. OBSERVED FOOD SPLASHES ON CEILING IN REAR PREP AREA. MUST CLEAN AND MAINTAIN. OBSERVED ROUGH, UNFINISHED FLOOR INSIDE WALK IN COOLER. MUST REPAIR TO MAKE SMOOTH AND EASILY CLEANABLE.

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: OBSERVED INOPERABLE VENTILATION IN UNISEX WASHROOM ON SECOND FLOOR. MUST REPAIR.

Poor ventilation causes condensation and grease buildup; inadequate lighting hides contamination.

Proper ventilation and lighting required throughout.

Ventilation prevents condensation; Adequate lighting for operations; Fixtures shielded; Hoods over cooking equipment.

ALLERGEN TRAINING AS REQUIRED - Comments: OSBERVED TWO OF FOUR CERTIFIED MANAGERS WITH ALLERGEN TRAINING. ALL CERTIFIED MANAGERS MUST ACQUIRE ALLERGEN TRAINING.

Inadequate allergen knowledge can cause life-threatening allergic reactions.

Food allergen training required for certified managers.

Certified managers must complete allergen training; Staff must understand major allergens; Prevent cross-contact; Respond to customer inquiries.

ALLERGEN TRAINING AS REQUIRED - Comments: OSBERVED TWO OF FOUR CERTIFIED MANAGERS WITH ALLERGEN TRAINING. ALL CERTIFIED MANAGERS MUST ACQUIRE ALLERGEN TRAINING.

Inadequate allergen knowledge can cause life-threatening allergic reactions.

Food allergen training required for certified managers.

Certified managers must complete allergen training; Staff must understand major allergens; Prevent cross-contact; Respond to customer inquiries.