KUMA'S CORNER Gets Conditional Pass on Health Inspection - Chicago Restaurant

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME - Comments: LOW TEMPERATURE DISH MACHINE IN USE AND UNABLE TO ADEQUATELY SANITIZE (OPPM CHLORINE) AT TIME OF INSPECTION. STAFF WAS ABLE TO REPAIR THE DISH MACHINE BY REPLACING THE CONTAINER OF CHLORINE SANITIZER SOLUTION DURING INSPECTION. THE DISH MACHINE WAS SANITIZING AT 100 PPM CHLORINE AFTER STAFF REPLACED THE SANITIZER CONTAINER CONNECTED TO THE DISHMACHINE. INSTRUCTED TO USE CHEMICAL TEST STRIPS ON A DAILY BASIS TO VERIFY A SANITIZING SOLUTION LEVEL OF 50-100 PPM CHLORINE AT ALL TIMES. CDI. CRITIVAL VIOLATION 7-38-030

Improper sanitization fails to kill pathogens, allowing contaminated equipment to spread illness throughout facility.

Sanitizing solutions and rinse water must meet specific requirements for effectiveness.

Chemical sanitizers: Chlorine 50-100 ppm, Quaternary ammonium 200-400 ppm, Iodine 12.5-25 ppm; Hot water: 171°F for 30 seconds or 180°F at dish surface; Test strips required; Proper contact time.

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA - Comments: FOUND NO SOAP AND PAPER TOWELS ON THE COOKING LINE IN THE KITCHEN AND NO PAPER TOWELS AT THE EXPOSED HAND SINK IN THE KITCHEN. ALL EXPOSED HAND SINKS ON PREMISES MUST HAVE SOAP AND PAPER TOWELS WITH HOT/COLD RUNNING WATER AT ALL TIMES. CRITICAL VIOLATION 7-38-030

Missing supplies prevent proper handwashing, forcing inadequate cleaning that spreads pathogens.

All handwashing sinks must have soap and hand drying provisions.

Soap in dispensers at each sink; Paper towels in dispensers or air dryers; Supplies maintained during all hours; Waste receptacles if paper towels used.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: INSTRUCTED TO DEFROST THE DEEP FREEZER IN THE BASEMENT TO REMOVE FROST ACCUMULATION FROM THE WALLS 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 SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: MUST ELEVATE MOPS IN BETWEEN USE FOR SANITARY PURPOSE AND DETAIL CLEAN THE FAN VENT COVER IN THE WALK-IN BEER COOLER TO REMOVE BUILDUP.

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: INSTRUCTED TO DETAIL CLEAN THE INTERIOR SURFACE OF THE BULK FOOD STORAGE CONTAINERS WHERE ONIONS ARE STORED TO REMOVE OLD FOOD DEBRIS BUILDUP 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.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: OBSERVED BROWN LIQUID SUBSTANCE ON THE FLOOR IN THE BACK OF THE BASEMENT BESIDE THE WALK-IN BEER COOLER. INSTRUCTED TO REMOVE BUILDUP 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: OBSERVED A HOLE IN THE WALL IN THE BASEMENT THAT GOES ALL THE WAY THROUGH THE WALL WHERE DRY STORAGE IS LOCATED. INSTRUCTED TO PATCH AND REPAIR THE WALL TO PROVIDE A SMOOTH, EASILY CLEANABLE SURFACE 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.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: THE CEILING SURFACE ABOVE THE DISHMACHINE/PREP AREA IN THE BASEMENT IS IN POOR REPAIR WITH PARTS OF THE CEILING UNEVEN AND NO LONGER FLAT AND SMOOTH. INSTRUCTED TO SECURE THE CEILING PANELS TO PROVIDE A SMOOTH, EASILY CLEANABLE SURFACE 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.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: THE CEILING SURFACE ABOVE THE DISHMACHINE/PREP AREA IN THE BASEMENT IS IN POOR REPAIR WITH PARTS OF THE CEILING UNEVEN AND NO LONGER FLAT AND SMOOTH. INSTRUCTED TO SECURE THE CEILING PANELS TO PROVIDE A SMOOTH, EASILY CLEANABLE SURFACE 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.