NIU Fails Health Inspection - Chicago Restaurant

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS - Comments: - NO VOMITOUS AND DIARRHEAL INCIDENT CLEAN UP WRITTEN POLICY AND PHYSICAL KIT ON SITE (EFFECTIVE AGAINST NOROVIRUS). MUST PROVIDE. PRIORITY FOUNDATION VIOLATION#: 7-38-005. CITATION ISSUED. -

Vomit and diarrhea contain millions of viral particles. One incident can contaminate entire facility and cause outbreak affecting dozens.

Written procedures required for cleaning bodily fluid events to prevent disease transmission.

Written procedure must address: Isolating contaminated area; Removing and discarding affected food; Using proper PPE; Cleaning and sanitizing with appropriate concentration; Proper disposal of contaminated materials.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: - MUST PROVIDE HANDWASHING SIGNAGE AT ALL HANDWASH SINKS, AND MAINTAIN. -

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 COLD HOLDING TEMPERATURES - Comments: - OBSERVED TCS (TIME TEMPERATURE CONTROL FOR SAFETY) FOODS BEING HELD AT IMPROPER TEMPERATURES ON SITE AT TIME OF INSPECTION. OBSERVED 10# OF SUSHI FISH FILET BEING HELD IN THE FRONT PREP SUSHI DISPLAY COOLER AT 52.5F-55.9F AND 20# OF PORK BELLY AT 81.5F ON A SHELF IN THE PREP AREA. THE SUSHI COOLER WAS TURNED OFF AT TIME OF INSPECTION. AFTER THE SUSHI COOLER WAS TURNED ON THE AMBIENT AIR TEMPERATURE WAS 39.7F. FACILITY CORRECTED VIOLATION ON SITE BY DISCARDING THE OUT OF TEMPERATURE FOOD ITEMS WITH A REPORTED VALUE OF $200. 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.

This violation was corrected during the inspection.

CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD - Comments: - MUST PROVIDE CONSUMER ADVISORY (ON SITE), REMINDER (IN THE MENU), AND DISCLOSURE (BY THE FOOD ITEMS) FOR ALL UNDERCOOKED FOODS. 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 PROPERLY LABELED; ORIGINAL CONTAINER - Comments: - MUST PROVIDE IDENTIFYING LABELS FOR ALL FOODS STORED OUT OF ORIGINAL CONTAINERS INSIDE THE COOLERS, AND MAINTAIN AT ALL TIMES. -

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.

INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: - OBSERVED EVIDENCE OF PEST ACTIVITY ON SITE AT TIME OF INSPECTION. OBSERVED APPROX 60 FRUIT FLIES ON THE WALLS AND CEILING THROUGHOUT FACILITY PREP AND DISHWASHING AREAS. MUST REMOVE ALL FRUIT FLIES, DETAIL CLEAN AREAS, AND MAINTAIN. RECOMMENDED TO CONTACT PEST CONTROL PROVIDER FOR FURTHER SERVICE AND INSTRUCTION. PRIORITY FOUNDATION VIOLATION#:7-38-020(a). CITATION ISSUED. -

Pests spread numerous diseases through contamination.

No pests or animals allowed in facility.

No evidence of pests; No live animals except service animals; Effective pest control program.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: - MUST INSTALL A SPLASH GUARD BETWEEN THE HANDWASH SINK AND THE CUTTING BOARD IN THE SUSHI PREP AREA. -

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.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: - OBSERVED BROKEN DOOR ON REAR THE SUSHI DISPLAY COOLER IN THE SUSHI PREP AREA. MUST REPAIR AND MAINTAIN. -

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: - OBSERVED THE CUTTING BOARD IN THE REAR PREP AREA STAINED AND WITH DEEP GROOVES. MUST REPLACE OR RESURFACE. -

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.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: - MUST DESIGNATE A PREP SINK FOR THE MIDDLE FOOD PREP AREA. -

Backflow can contaminate entire water supply with sewage or chemicals.

Plumbing must be properly installed with backflow prevention.

Air gaps at fixtures; Backflow preventers on connections; No cross-connections; Annual testing of devices; Proper drainage.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: - OBSERVED BROKEN/MISSING CEILING TILES IN THE REAR PREP AREA AND THE WOMEN'S TOILET ROOM. MUST REPLACE/REPAIR AND MAINTAIN. -

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.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: - OBSERVED CARDBOARD BEING USED AS FLOOR MATS THROUGHOUT THE FOOD PREP AND DISHWASHING AREAS. MUST REMOVE AND PROVIDE FLOOR MATS THAT ARE NON-ABSORBENT, NON-CORROSIVE, 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.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: SEE VIOLATION#:60.

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.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING - Comments: - OBSERVED NO FOOD HANDLER CERTIFICATES ON SITE. MUST PROVIDE VALID FOOD HANDLER CERTIFICATES ON SITE FOR ALL EMPLOYEES, AND MAINTAIN. -

Smoking contaminates hands and food with nicotine and tar residues.

Smoking prohibited in food establishments.

No smoking in any part of establishment; Designated areas away from food; Proper signage posted.

ALLERGEN TRAINING AS REQUIRED - Comments: SEE VIOLATION#:60.

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: SEE VIOLATION#:60.

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.