NORI SUSHI & NOODLE SHOP Fails Health Inspection - Chicago Restaurant

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: NO WRITTEN EMPLOYEE HEALTH POLICY ON SITE FOLLOWING THE NEW CODE AND GUIDELINES. INSTRUCTED TO PROVIDE VERIFICATION OF EACH EMPLOYEE ON SITE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION. 7-38-010. CITATION ISSUED.

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.

FOOD SEPARATED AND PROTECTED - Comments: OBSERVED IN REAR KITCHEN PREP AREA REFRIGERATOR, RAW CHICKEN AND RAW BEEF STORED DIRECTLY ON TOP OF CARROTS, VEGETABLES AND NOODLES. INSTRUCTED TO ALWAYS STORE COOKED AND READY TO EAT FOODS ABOVE RAW FOOD ITEMS. PRIORITY VIOLATION. 7-38-005. CITATION ISSUED.

Improper storage allows contamination from dripping, pests, and cross-contamination between foods.

Food must be protected from contamination during storage and display.

Store 6 inches off floor; Cover all food; Separate raw from ready-to-eat; Proper storage order; Protect from overhead contamination; Use sneeze guards.

CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD - Comments: OBSERVED DISCLOSURE STATEMENT MISSING FROM MENU FOR CONSUMER ADVISORY. ESTABLISHMENT IS SERVING RAW SUSHI. FOOD ITEMS ARE NOT MARKED WITH AN ASTERIK TO IDENTIFY FOODS THAT CAN BE SERVED RAW OR UNDERCOOKED. THERE IS A REMINDER STATEMENT AT THE BOTTOM OF MENU. 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.

COMPLIANCE WITH VARIANCE/SPECIALIZED PROCESS/HACCP - Comments: NOTED EXPIRED SUSHI LAB ANALYSIS TEST LETTER DATED ON 9/20/2011. INSTRUCTED MANAGER LAB REPORT IS ONLY VALID FOR 5 YEARS. MUST PROVIDE UPDATED SUSHI LAB REPORT. 7-38-005. NO CITATION ISSUED.

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.

APPROVED THAWING METHODS USED - Comments: OBSERVED FROZEN CHICKEN SITTING OUT ON COUNTER. INSTRUCTED MANAGER TO RUN CHICKEN UNDER RUNNING COLD WATER OR STORE IN REFRIGERATION UNIT.

Damaged surfaces cannot be properly cleaned and may harbor pests.

Walls and ceilings must be smooth, cleanable, and in good repair.

Smooth, washable surfaces in food areas; Light colored; No holes or cracks; Clean and maintained.

INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: OBSERVED APPROXIMATELY 50 MICE DROPPINGS THROUGHOUT ESTABLISHMENT. 10 MICE DROPPINGS BEHIND BULK CONTAINER BINS IN DRY STORAGE AREA, 30 MICE DROPPINGS IN REAR KITCHEN PREP AREA BETWEEN WALL AND REFRIGERATOR AND IN CORNER BEHIND TABLE ACROSS FROM REFRIGERATOR. ALSO OBSERVED 10 MICE DROPPINGS BEHIND BOILER TANK IN REAR BY LOW TEMPERATURE DISH MACHINE. INSTRUCTED TO CLEAN AND REMOVE ALL MICE DROPPINGS FROM ESTABLISHMENT. 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.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED GROCERY BAGS IN FREEZER BEING USED AS FOOD STORAGE IN REAR KITCHEN PREP AREA. INSTRUCTED MANAGER TO USE FOOD GRADE CONTAINERS FOR EASY CLEANABILITY.

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 CUTTING BOARDS WITH DARK STAINS IN MAIN FOOD PREP AREA AND AT SUSHI BAR STATION. INSTRUCTED TO CLEAN OR REPLACE.

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: OBSERVED NO VISIBLE BACK FLOW PREVENTER DEVICE ON MOP SINK FAUCET. INSTRUCTED TO PROVIDE.

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.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING - Comments: FOOD HANDLER CERTIFICATES ARE EXPIRED. MUST PROVIDE UPDATED FOOD HANDLER CERTIFICATES FOR ALL CURRENT EMPLOYEES.

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.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING - Comments: FOOD HANDLER CERTIFICATES ARE EXPIRED. MUST PROVIDE UPDATED FOOD HANDLER CERTIFICATES FOR ALL CURRENT EMPLOYEES.

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.