MIKU SUSHI Gets Conditional Pass on Health Inspection - Chicago Restaurant

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: IMPROPER TEMP OF THE REACH IN COOLER AT 55.0F DEGREE TEMPERATURE WITH POTENTIALLY HAZARDOUS FOODS INSIDE. TAGGED THE COOLER "HELD FOR INSPECTION". INSTRUCTED NOT TO REMOVE THE TAG UNTIL THE COOLER REACHES 40.0F DEGREES OR BELOW. CRITICAL VIOLATION 7-38-005A

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: IMPROPER TEMPERATURE OF POTENTIALLY HAZARDOUS FOODS INSIDE THE REACH IN COOLER, SUCH AS SHRIMP, 2LBS AT 50.0F DEGREES, CRAB, 2LBS AT 51.0F DEGREES, SQUID, 2LBS AT 50.1F DEGREES, LOBSTER, 1LB AT 51.0F DEGREE AND FISH EGG 1.5LBS AT 54.0F DEGREES. INSTRUCTED FOOD MANAGER THAT ALL POTENTIALLY HAZARDOUS FOODS MUST BE HELD AT 40.0F DEGREES OR LOWER AT STORAGE. MANAGER DISCARDED THE SAID PRODUCT WORTH $350 DURING INSPECTION CRITICAL VIOLATION 7-38-005A

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.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: POT TOO BIG FOR THREE COMPARTMENT SINK AND DISHWASHER AND NOT BE ABLE TO WASH,RINSE AND SANITTIZE. MUST BE REPLACED WITH A SMALLER POT. OR REPLACE 3 COMPARTMENT SINK WITH A BIGGER ONE.

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: POT TOO BIG FOR THREE COMPARTMENT SINK AND DISHWASHER AND NOT BE ABLE TO WASH,RINSE AND SANITTIZE. MUST BE REPLACED WITH A SMALLER POT. OR REPLACE 3 COMPARTMENT SINK WITH A BIGGER ONE.

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.