MIKU SUSHI Fails Health Inspection - Chicago Restaurant

PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED SALMON AT IMPROPER COLD HOLDING TEMPERATURE AT 45.3F INSIDE 2-DOOR PREP COOLER AT SUSHI STATION. ALSO OBSERVED THE FOLLOWING TCS FOOD ITEMS AT IMPROPER COLD HOLDING TEMPERATURE. CRAB MEAT FOUND AT 47.5F, TUNA FOUND AT 50.6F, SHRIMP FOUND AT 48.2F, SMOKED SALMON FOUND AT 50.4F, OCTOPUS FOUND AT 45.5F, CHICKEN FOUND AT 59.2F, YOGURT FOUND AT 52.3F AND WHITE TUNA FOUND AT 48.7F. TCS FOOD ITEMS MUST BE HELD AT A PROPER COLD HOLDING TEMPERATURE AT 41.0F OR BELOW. FOOD IS DISCARDED AND DENATURED. ALL FOOD WEIGHING APPROXIMATELY 100 LBS AT A COST OF $250.00. PRIORITY VIOLATION. 7-38-005. CITATION ISSUED.

Temperatures below 135°F allow bacteria to multiply, especially spore-formers that survive cooking.

Hot foods must be held at 135°F or above.

Maintain 135°F or above; Check temperatures regularly; Proper hot holding equipment; Cannot reheat in hot holding units.

CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD - Comments: OBSERVED DISCLOSURE STATEMENT MISSING AT BOTTOM OF MENU FOR CONSUMER ADVISORY. MUST INCLUDE THE FOLLOWING DISCLOSURE STATEMENT AT BOTTOM OF MENU, "THESE FOOD ITEMS CONTAIN RAW INGREDIENTS." PRIORITY FOUNDATION VIOLATION. 7-38-005.

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.

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: OBSERVED IMPROPER AMBIENT TEMPERATURE INSIDE OF 2-DOOR PREP COOLER AT 47.7F. PROPER AMBIENT TEMPERATURE INSIDE OF A COLD HOLDING UNIT MUST BE AT 41.0F OR BELOW. PRIORITY VIOLATION. 7-38-005. CITATION ISSUED.

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.

WIPING CLOTHS: PROPERLY USED & STORED - Comments: OBSERVED DIRTY WET WIPING CLOTHS STORED ON CUTTING BOARDS AT SUSHI PREP STATION. MUST STORE IN SANITIZING SOLUTION BUCKET WHEN NOT IN USE.

Contaminated cloths spread bacteria across multiple surfaces.

Wiping cloths must be properly sanitized and stored.

Store in sanitizer between uses (200ppm quat or 50-100ppm chlorine); Separate cloths for food and non-food surfaces; Test sanitizer concentration.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: OBSERVED HEAVY GREASE BUILD UP INSIDE OF COOKING FRYERS. 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.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: OBSERVED HEAVY GREASE BUILD UP INSIDE OF COOKING FRYERS. 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.