NOBU Gets Conditional Pass on Health Inspection - Chicago Restaurant

NO BARE HAND CONTACT WITH RTE FOOD OR A PRE-APPROVED ALTERNATIVE PROCEDURE PROPERLY ALLOWED - Comments: OBSERVED A FOOD EMPLOYEE HANDLING READY-TO EAT FOOD (CHOCOLATE MOUSSE DESSERTS) WITH BARE HANDS. EMPLOYEE WAS GARNISHING MOUSSE CAKES WITH ADDITIONAL CHOCOLATE WITH BARE HANDS. INSTRUCTED MANAGEMENT THAT ALL READY-TO EAT FOODS MUST BE HANDLED WITH SUITABLE UTENSILS OR GLOVES. PRIORITY VIOLATION 7-38-010. CITATION ISSUED. EMPLOYEE WASHED HANDS AND THEN PUT ON CLEAN GLOVES.

Contaminated water spreads waterborne diseases. Insufficient hot water prevents proper sanitization.

Potable water supply must be adequate, protected, and properly heated.

Water from approved public system; Sufficient pressure for all operations; Hot water minimum 120°F at fixtures, 180°F for high-temp dishwashers; Backflow prevention installed; No cross-connections.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED NO SOAP AT THE HAND WASHING SINK AT THE FIRST FLOOR COFFEE/DRINK PREP STATION. INSTRUCTED MANAGEMENT THAT ALL HANDWASHING SINKS MUST BE EQUIPPED WITH SOAP. PRIORITY FOUNDATION VIOLATION. 7-38-030(C). SOAP NOW PROVIDED AT SINK.

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.

FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: OBSERVED THE HOT WATER DISH MACHINE BEING USED DURING INSPECTION AND NOT PROPERLY SANITIZING. OBSERVED THE FINAL RINSE TEMPERATURE AT 132F. MUST PROVIDE A MINIMUM FINAL RINSE TEMPERATURE OF 180F PROPERLY TO SANITIZE DISHES AND UTENSILS INSIDE THE DISH MACHINE. THE DISH MACHINE HAS BEEN TAGGED AND MAY NOT BE USED UNTIL IT IS REPAIRED AND REINSPECTED BY CDPH. PRIORITY VIOLATION 7-38-025. CITATION ISSUED.

Dirty equipment harbors and spreads pathogens, causing cross-contamination and illness.

All food contact surfaces must be properly cleaned and sanitized.

Wash, rinse, sanitize after each use; Clean between different raw foods; Every 4 hours for continuous use; When contaminated; Proper procedures and chemicals.

FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: OBSERVED THE HOT WATER DISH MACHINE BEING USED DURING INSPECTION AND NOT PROPERLY SANITIZING. OBSERVED THE FINAL RINSE TEMPERATURE AT 132F. MUST PROVIDE A MINIMUM FINAL RINSE TEMPERATURE OF 180F PROPERLY TO SANITIZE DISHES AND UTENSILS INSIDE THE DISH MACHINE. THE DISH MACHINE HAS BEEN TAGGED AND MAY NOT BE USED UNTIL IT IS REPAIRED AND REINSPECTED BY CDPH. PRIORITY VIOLATION 7-38-025. CITATION ISSUED.

Dirty equipment harbors and spreads pathogens, causing cross-contamination and illness.

All food contact surfaces must be properly cleaned and sanitized.

Wash, rinse, sanitize after each use; Clean between different raw foods; Every 4 hours for continuous use; When contaminated; Proper procedures and chemicals.