NORI SUSHI & NOODLE SHOP Gets Conditional Pass on Health Inspection - Chicago Restaurant

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: PREP COOLER AT FRONT PREP AREA MAINTAINS AIR TEMP OF 46.7F.COOLER MUST MAINTAIN AIR TEMP OF 40F AND BELOW. POTENTIALLY HAZARDOUS FOOD WERE STORED INSIDE THE UNIT:TOFU,SHRIMPS,COOKED NOODLES ETC.THEIR OWN THERMOMETER SHOWED 48F.TAGGED UNIT "HELD FOR INSPECTION" DO NOT USE. CRITICAL VIOLATION:7-38-005(A)

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: POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE: COOKED WIDE NOODLE AT TEMP OF 55.9F;RAW SHRIMP AT TEMP OF 45.3F TO 45.7F; TOFU 44.9F TO 45.6F; MARINADE SEAWEEDS FOR SALAD AT TEMP OF 46.4F TO 46.7F; RAW BEEF AT TEMP OF 46.5F TO 46.8F. COLD FOOD MUST MAINTAIN TEMP OF 40F AND BELOW.FOOD DISCARDED AND DENATURED POUNDS 2.75,VALUE 32 CRITICAL VIOLATION:7-38-005(A)

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.

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS. - Comments: POOR HYGIENIC PRACTICES. OBSERVED ONE EMPLOYEES AT PREP AREA GRABBED BEAN SPROUT WITH BARE HAND CONTACT AND PUT IT TO CUSTOMER PLATE. AFTER OPENING AND CLOSE COOLER,IN AND OUT THE PREP AREA.EMPLOYEE WAS WEARING ONE GLOVE ONLY. NO HAND WASHING. OBSERVED EMPLOYEE HOLDING/TALKING ON THE PHONE WITH GLOVED HANDS IN PREP AREA(HANDLING FOOD) AND THROUGHOUT THE PREMISES.MANAGER AND EMPLOYEE KEEP ON PASSING THE PHONE FROM ONE PERSON TO THE OTHER. NO HAND WASHING NOR CHANGING OF THE GLOVES.INSTRUCTED TO WASH HANDS PRIOR TO PUT ON GLOVES,AND NO BARE HAND CONTACT WITH READY TO EAT FOOD. MANAGER EXPLAINED HAND WASHING PROCEDURE TO EMPLOYEE IN THEIR LANGUAGE CRITICAL VIOLATION:7-38-010(A)

Hands are #1 vehicle for pathogen transfer. Bare hand contact with ready-to-eat foods causes majority of foodborne outbreaks.

Proper handwashing and no bare hand contact with ready-to-eat foods.

Wash hands for 20 seconds with soap and warm water; Use utensils, deli tissue, or gloves for ready-to-eat foods; Wash hands after restroom, handling raw foods, touching face/hair, and between tasks.

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA - Comments: LOOKING FOR FRONT EXPOSED HAND SINK NOT ABLE TO LOCATED DUE TO NOT ACCESSIBLE, COMPLETELY COVERED WITH ITEMS(CONTAINERS,NAPKINS ETC),THE FAUCET TURNED TO THE LEFT.MANAGER REMOVED ALL ITEMS AFTER NOTICE THAT I WAS LOOKING FOR IT.EXPOSED HAND SINK AT DISH ROOM NO SOAP AND PAPER TOWELS,EXPOSED HAND SINKS AT SUSHI BAR NO PAPER TOWELS; EXPOSED HAND SINK AT REAR DISH ROOM NO PAPER TOWELS.SOAP AND PAPER TOWELS WERE PROVIDED AT SAID SINK AFTER MY REQUEST.INSTRUCTED TO PROVIDE SOAP AND PAPER TOWELS AT SAID SINK AAT ALL TIMES FOR PROPER HAND WASHING CRIITICAL VIOLATION:7-38-030

Missing supplies prevent proper handwashing, forcing inadequate cleaning that spreads pathogens.

All handwashing sinks must have soap and hand drying provisions.

Soap in dispensers at each sink; Paper towels in dispensers or air dryers; Supplies maintained during all hours; Waste receptacles if paper towels used.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: SPLASH GUARD IS NEEDED BETWEEN THE EXPOSED AND PREP COUNTER AT SUSHI AREA.SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT SURFACE

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: SPLASH GUARD IS NEEDED BETWEEN THE EXPOSED AND PREP COUNTER AT SUSHI AREA.SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT SURFACE

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.