KURIMU Fails Health Inspection - Chicago Restaurant

THERMOMETERS PROVIDED & ACCURATE - Comments: NO METAL STEM THERMOMETER ON SITE TO MONITOR COLD AND FROZEN FOOD TEMPERATURES. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION.

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.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: NO ALLERGEN LABELING ON PRE-PACKAGED ICE CREAMS ON DISPLAY IN DISPLAY COOLER FOR SALE TO THE PUBLIC. MUST PROVIDE ALLERGEN WARNING LABELING. PRIORITY FOUNDATION VIOLATION.

Missing allergen labeling can cause severe allergic reactions.

All food properly labeled with required information.

Common name; Ingredients; Allergen declarations; Date marking; Manufacturer info; Net quantity.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: MUST PROVIDE A SPLASH GUARD ON THE LEFT SIDE OF THE FRONT PREP HAND SINK BETWEEN THE SINK AND ICE BIN AND THE LEFT SIDE REAR PREP HAND SINK BETWEEN THE SINK AND THE PREP TABLE.----MUST REMOVE THE WATER FILTRATION SYSTEM FROM THE FRONT PREP HAND WASHING SINK. REVIEWED HAND WASHING SINKS ARE FOR HAND WASHING PURPOSES ONLY AND MUST NOT BE USED FOR DISPENSING DRINKING WATER.

Contamination during preparation is a leading cause of foodborne illness.

Prevent contamination during all food handling.

Minimize bare hand contact; Prevent cross-contamination; Use clean equipment; Proper employee hygiene.

SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED - Comments: ALL STORED ITEMS THROUGHOUT THE REAR STORAGE ROOM MUST BE ELEVATED FROM FLOOR.

Contaminated single-use items transfer pathogens to food and customers.

Single-use items must be protected from contamination.

Store in original packaging; Protect from contamination; Handle by non-contact surfaces; Cannot reuse.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: MUST PROVIDE ADEQUATE STOPPERS FOR BOTH THE THREE COMPARTMENT SINKS.

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.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: MUST PROVIDE ADEQUATE STOPPERS FOR BOTH THE THREE COMPARTMENT SINKS.

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.