KUMA'S CORNER Fails Health Inspection - Chicago Restaurant

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: NO SOAP AVAILABLE AT HAND WASHING SINK LOCATED AT MAIN COOK LINE. INSTRUCTED TO PROVIDE AT ALL TIMES FOR EMPLOYEES TO WASH HANDS. PRIORITY FOUNDATION VIOLATION. 7-38-030(C). CITATION ISSUED. EMPLOYEE PROVIDED SOAP AT END OF INSPECTION.

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.

PROPER DATE MARKING AND DISPOSITION - Comments: OBSERVED PREPARED FOOD INSIDE WALK IN COOLER HELD PAST 7 DAY EXPIRATION DATE. PICO DE GALLO PREPARED ON SITE WITH FRESH CHOPPED TOMATOES HAD A PREPARATION DATE 11-3. CESAR DRESSING WAS PREPARED WITH EGGS, PARM CHEESE, OIL, RED WINE HAD A PREPARATION DATE 11-7. DEEP FRIED MACARRONI BARS HAD A PREPARATION DATE 10-14. TCS FOODS WHICH ARE PREPARED OR READY TO EAT MUST BE DISCARDED AFTER 7 DAYS. EMPLOYEE DISCARDED FOOD. FOOD WEIGHING APPROXIMATELY 15 LBS AT A COST OF $100.00. PRIORITY VIOLATION. 7-38-005. CITATION ISSUED.

Inadequate reheating fails to kill bacteria that grew during storage.

Foods must be reheated to 165°F within 2 hours.

Reheat to 165°F within 2 hours; Use proper equipment (not hot holding units); Discard if not reaching temperature in time.

THERMOMETERS PROVIDED & ACCURATE - Comments: NO METAL STEM THERMOMETER ON SITE. MUST PROVIDE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION. 7-38-005. CITATION ISSUED.

Inadequate lighting prevents detection of contamination and pests.

Adequate protected lighting required in all areas.

50 foot-candles at prep surfaces; 20 foot-candles at 30 inches in storage; Shielded bulbs over exposed food; Clean fixtures.

PERSONAL CLEANLINESS - Comments: OBSERVED ONE FOOD EMPLOYEE IN BASEMENT PREPARING FOOD WITHOUT WEARING A HAIR RESTRAINT. MUST WEAR AN EFFECTIVE HAIR RESTRAINT WHEN PREPARING FOOD.

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.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: OBSERVED EXCESSIVE AMOUNT OF GREASE UNDER HAND WASHING SINK AT MAIN COOK LINE ON FLOORS, PIPES, INSIDE COOKING FRYERS AND ON SIDE. MUST 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.

TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED - Comments: OBSERVED NO SELF CLOSING DEVICE ON TOILET ROOM DOOR (LEFT). MUST INSTALL.

Inadequate facilities lead to poor hygiene and contamination.

Toilet rooms must be properly equipped and maintained.

Self-closing doors; Toilet paper; Covered waste receptacles; Handwashing supplies; Cleaned regularly; Proper ventilation.

TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED - Comments: OBSERVED NO SELF CLOSING DEVICE ON TOILET ROOM DOOR (LEFT). MUST INSTALL.

Inadequate facilities lead to poor hygiene and contamination.

Toilet rooms must be properly equipped and maintained.

Self-closing doors; Toilet paper; Covered waste receptacles; Handwashing supplies; Cleaned regularly; Proper ventilation.