NoMi Gets Conditional Pass on Health Inspection - Chicago Restaurant

NO BARE HAND CONTACT WITH RTE FOOD OR A PRE-APPROVED ALTERNATIVE PROCEDURE PROPERLY ALLOWED - Comments: 3-301.11 (B)- OBSERVED FOOD HANDLER/S EXHIBITING THE FOLLOWING IMPROPER HYGIENIC PRACTICES: - SLICING LIMES ON CUTTING BOARD, FOR BEVERAGE GARNISH/READY TO EAT FOOD, AT MAIN BAR WITH BARE HAND CONTACT. - GARNISH YUKON GOLDEN POACHED POTATOES WITH CHOPPED PARSLEY/READY TO EAT FOOD, BARE HAND CONTACT. INFORMED MANAGER THAT BARE HAND CONTACT WITH READY TO EAT FOOD IS NOT ALLOWED. INFORMED MANAGER TO USE BARRIERS SUCH AS SINGLE USE GLOVES, TONGS, ETC. TO PREVENT BARE HAND CONTACT. MANAGER CORRECTED VIOLATION DURING INSPECTION. PRIORITY VIOLATION # 7-38-010 CITATION ISSUED.

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.

This violation was corrected during the inspection.

FOOD OBTAINED FROM APPROVED SOURCE - Comments: 3-201.11 (A)- OBSERVED VACUUM SEALED FOOD ON SITE FROM UNAPPROVED SOURCE WITH NO COMMERCIAL/PROPER LABELS AND VALIDATING INVOICES. NOTED THE FOLLOWING VACUUM SEALED FOOD/S ON SITE: -2.5LBS OF FILET FLUKE FISH, (INDIVIDUAL PREP PORTIONS), AT VALUE OF $37.00 -4LBS OF FILET HALIBUT FISH, (INDIVIDUAL PREP PORTIONS), AT VALUE OF $68.00 -1LB OF RAW SHRIMP, (INDIVIDUAL PREP PORTIONS), AT VALUE OF $18.00 -4LBS OF FILET SALMON FISH, (INDIVIDUAL PREP PORTIONS), AT VALUE OF $48.00 MANAGER VOLUNTARILY DISCARDED AND DENATURED SAID FOODS AT A 11.5LBS AT A VALUE OF $171.00 NO VACUUM SEALING MACHINE FOUND ON SITE. INFORMED SITE THAT FOODS MUST COME FROM AN APPROVED SOURCE WITH INVOICES AND LABELS. ALSO INFORMED SITE THAT IN ORDER TO USE VACUUM SEALING MACHINE, A HACCP PLAN/VARIANCE MUST BE OBTAINED BY CDPH. INSTRUCTED SITE TO CONTACT CDPH FOR HACCP PLAN/VARIANCE APPROVAL. PRIORITY VIOLATION #7-38-005 CITATION ISSUED.

Inadequate facilities lead to poor hygiene practices and potential fecal contamination.

Sufficient, properly maintained toilet facilities required.

Adequate number for staff; Convenient location; Self-closing doors; Toilet paper; Covered waste receptacles; Maintained clean; Proper ventilation.

CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD - Comments: 3-603.11 (A)- OBSERVED NO CONSUMER ADVISORY REMINDER INDICATED ON MENU OF RAW/UNDER COOKED FOODS, FOR CUSTOMER VIEW. INFORMED MANAGER THAT THE REMINDER STATEMENT AND INDICATOR MUST BE IN PLAIN VIEW OF THE CUSTOMER, INDICATED ON MENU OF RAW/UNDER COOKED FOODS. INSTRUCTED MANAGER TO PROVIDE CONSUMER ADVISORY SIGNAGE, DISCLOSURE/REMINDER INDICATED. MAINTAIN AT ALL TIMES. NO 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.

COMPLIANCE WITH VARIANCE/SPECIALIZED PROCESS/HACCP - Comments: READ VIOLATION #11

Specialized processes without proper controls can create deadly toxins like botulism.

Special processes require approved HACCP plans or variances.

Written HACCP plan for: Vacuum packaging; Sous vide; Smoking for preservation; Curing; Using additives. Plan must be approved by CDPH.

VARIANCE OBTAINED FOR SPECIALIZED PROCESSING METHODS - Comments: READ VIOLATION #11

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.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: 3-307.11- OBSERVED NO SPLASH GUARD ON LEFT SIDE OF HAND SINK AT SUSHI STATION. INSTRUCTED MANAGER TO PROVIDE SPLASH GUARD TO PREVENT CONTAMINATION.

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.

UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED - Comments: 4-904.13-OBSERVED PRESET GLASSWARE AND TABLEWARE STORED UPRIGHT ON TABLES THROUGHOUT DINNING ROOM AREAS. INFORMED MANAGER THAT PRESET GLASSWARE MUST BE STORED ON TABLE TOPS INVERTED OR UPSIDE DOWN TO PREVENT CONTAMINATION. INSTRUCTED MANAGER TO INVERT GLASSWARE ON TABLE TOPS AT ALL TIMES. MAINTAIN AT ALL TIMES.

Clutter harbors pests and prevents proper cleaning.

Facility must be free of unnecessary items and litter.

Remove unnecessary equipment; No litter; Organized storage; No living quarters; Personal items in designated areas.

UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED - Comments: 4-904.13-OBSERVED PRESET GLASSWARE AND TABLEWARE STORED UPRIGHT ON TABLES THROUGHOUT DINNING ROOM AREAS. INFORMED MANAGER THAT PRESET GLASSWARE MUST BE STORED ON TABLE TOPS INVERTED OR UPSIDE DOWN TO PREVENT CONTAMINATION. INSTRUCTED MANAGER TO INVERT GLASSWARE ON TABLE TOPS AT ALL TIMES. MAINTAIN AT ALL TIMES.

Clutter harbors pests and prevents proper cleaning.

Facility must be free of unnecessary items and litter.

Remove unnecessary equipment; No litter; Organized storage; No living quarters; Personal items in designated areas.