KUMA'S CORNER Fails Health Inspection - Chicago Restaurant

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED THE COOKS LINE HAND WASHING SINK WITH INADEQUATE HOT WATER. HOT WATER NOTED AT A MAXIMUM OF 93.9F AND DRASTICALLY REDUCING TEMPERATURE AND WATER PRESSURE WHEN WATER IS USED ELSEWHERE IN THE FACILITY. INSTRUCTED TO PROVIDE CONSISTENT HOT WATER WITH A MINIMUM TEMPERATURE OF 100F. PRIORITY VIOLATION 7-38-030(C). CITATION ISSUED.

Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.

Handwashing sinks must be accessible, properly supplied, and used only for handwashing.

Each sink needs: Warm water (100°F minimum); Soap in dispensers; Paper towels or air dryers; Waste receptacles; Signage; Clear access; Used only for handwashing.

CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD - Comments: PRINTED MENU DOES NOT DISCLOSE OR REMIND CUSTOMERS OF THE SPECIFIC MENU ITEMS THAT ARE RAW OR UNDER COOKED AND A POTENTIAL HAZARD OF CONSUMING SUCH FOOD AND ELECTRONIC MENU BEING USED ON CUSTOMERS CELL PHONES DURING COVID WITH NO CONSUMER ADVISORY AVAILABLE. MUST PROVIDE A CONSUMER ADVISORY THAT REMINDS AND DISCLOSES ALL ITEMS THAT ARE RAW OR UNDER COOKED ON ALL MENUS. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED.

Dirty surfaces attract pests and can contaminate food indirectly.

Non-food contact surfaces must be kept clean.

Clean as often as necessary; Remove grease and debris; Maintain equipment exteriors; Keep walls, ceilings, floors clean.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: MUST NOT USE MILK CRATES AS A MEANS OF ELEVATION THROUGHOUT THE FACILITY. FLOORS MUST BE CLEAR FOR CLEANING AND MONITORING.

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: RAW WOODEN SHELVING AT THE BASEMENT STAIRWELL MUST BE PAINTED/SEALED TO BE SMOOTH AND EASILY CLEANABLE.

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.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: WALL NEXT TO THE ICE MACHINE WHERE THE CLEAN ICE SCOOP IS HELD WITH EXCESSIVE DUST AND DIRT. MUST CLEAN AND MAINTAIN.----RAW WOODEN DOOR IN THE BASEMENT PREP LEADING TO THE CHEMICAL STORAGE MUST BE PAINTED/SEALED TO BE 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.

ALLERGEN TRAINING AS REQUIRED - Comments: THE ABOVE PENDING CITY OF CHICAGO CERTIFIED FOOD MANAGER MUST OBTAIN 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: THE ABOVE PENDING CITY OF CHICAGO CERTIFIED FOOD MANAGER MUST OBTAIN 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.