KAI SUSHI Gets Conditional Pass on Health Inspection - Chicago Restaurant

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: Observed facility unable to maintain proper temperature in reach in cooler in front prep area. Observed ambient air temperature of 53.2F inside cooler. Must repair cooler to maintain ambient air temperature of 40F or less at all times. All potentially hazardous foods discarded during inspection. Cooler has been tagged and held for inspection. May not be used until unit has been repaired. Critical violation 7-38-005(a).

Lack of certification indicates potential gaps in food safety knowledge, increasing risk of improper food handling and foodborne illness.

Valid City of Chicago Food Service Sanitation Certificate required and must be posted.

Certificate must be: Current and valid; Posted conspicuously in public view; Held by person in charge during all operating hours; Renewed before expiration date.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: Observed 20lbs of potentially hazardous foods at improper temperatures in the reach in cooler and on counter in prep area. Found the following foods in the reach in prep cooler: shrimp shumi @ 53.2F- 54.5F; shrimp tempura @ 51.8F - 59.0F; lobster @ 53.6F; and soft shell crab @ 52.9F - 57.4F. Found eel @ 65.8F and crab mix @ 69.1F on the counter in prep area. Instructed all potentially hazardous foods must be kept at 40F or less or 140F or more at all times. Operator voluntarily discarded denatured foods during inspection. Operator estimated value of $400. Critical violation 7-38-005(a).

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.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: Observed no valid city of Chicago certified food manager certificate posted. (expired certificate posted.) Observed no city of Chicago certified food manager on site while potentially hazardous foods (shrimp, sushi, etc) are being prepped, cooked and served. Instructed must have a valid city of Chicago food manager certification posted in plain view of customers at all times. Instructed must have a city of Chicago certified food manager on site at all times when potentially hazardous foods are being prepped, cooked and/or served. 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 AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: Observed plastic wrap and aluminium foil used as a liner throughout kitchen. Must remove. All surfaces must be smooth and easily cleanable. Must maintain same.

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.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: Observed several coolers without thermometers inside. Instructed must have thermometers placed in a conspicuous spot in all refrigeration. Must maintain same.

Poor personal hygiene transfers contaminants to food.

Food handlers must maintain personal cleanliness.

Clean outer clothing; Hair restraints; Short, clean fingernails; No jewelry except plain ring; Clean hands and arms.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: Observed several coolers without thermometers inside. Instructed must have thermometers placed in a conspicuous spot in all refrigeration. Must maintain same.

Poor personal hygiene transfers contaminants to food.

Food handlers must maintain personal cleanliness.

Clean outer clothing; Hair restraints; Short, clean fingernails; No jewelry except plain ring; Clean hands and arms.