NORI SUSHI & NOODLE SHOP Fails Health Inspection - Chicago Restaurant

NO BARE HAND CONTACT WITH RTE FOOD OR A PRE-APPROVED ALTERNATIVE PROCEDURE PROPERLY ALLOWED - Comments: OBSERVED BARE-HAND CONTACT WITH READY-TO-EAT FOOD. NOTED COOK PEELING, SLICING FRESH CUCUMBERS TO BE EATEN RAW AND STORED IN THE COOKS LINE COOLER. REVIEWED NO BARE-HAND CONTACT WITH READY-TO-EAT FOODS. CUCUMBER DISCARDED. 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.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: MUST PROVIDE HAND WASHING SIGNAGE AT ALL HAND WASHING SINKS.

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 FOOD HANDLER USING AN EXTREMELY SOILED WIPING CLOTH TO WIPE OFF THE PREP COOLER, DIRTY CUTTING BOARD, AND ADDITIONAL DIRTY PREP SURFACES. THEN, USED THE SOILED CLOTH TO WIPE OFF TWO DIRTY KNIVES AND PLACE THEM ON TOP OF THE FOOD INSIDE THE TWO-DOOR COOLER TO BE USED FOR PREPPING. REVIEWED PROPER SANITIZING OF IN-USE UTENSILS AND PREP SURFACES. THE MANAGER REMOVED SOILED WIPING CLOTHS. PRIORITY VIOLATION 7-38-005 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: SOME INTERIOR AREAS OF THE ICE MACHINE ARE IN NEED OF CLEANING.

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.

PROPER HOT HOLDING TEMPERATURES - Comments: OBSERVED THE FOLLOWING TCS-PREPARED FOODS HELD AT IMPROPER HOT HOLDING TEMPERATURES. 3 LBS COOKED TEMPURA SHRIMP AND COOKED VEGETABLE TEMPURA IN A CONTAINER ON A FOOD CART IN THE HALLWAY ADJACENT TO THE COOKS LINE AT 60.4F. ALSO NOTED WERE 3 LBS OF COOKED EEL WRAPPED IN TINFOIL INSIDE A TOASTER OVEN THAT WAS TURNED OFF AT 82.4F. ALL FOODS ARE DISCARDED. REVIEWED HOT HOLDING TEMPERATURE OF 135F OR ABOVE. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.

Temperatures above 41°F allow rapid bacterial multiplication, doubling every 20 minutes.

Cold foods must be held at 41°F or below.

Maintain 41°F or below; Check temperatures regularly; Properly functioning refrigeration; Thermometers in all units; Keep doors closed.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: ALL BULK FOOD CONTAINERS MUST BE LABELED WITH THE PRODUCT COMMON NAME.

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: NOTED APPROXIMATELY 50 MICE DROPPINGS IN THE FOLLOWING AREAS: BEHIND COOLERS IN THE SMALL PREP ROOM, ALONG BASEBOARDS IN THE DRY STORAGE ROOM, AND UNDER THE THREE-COMPARTMENT SINK IN THE DISH ROOM. ALSO NOTED WERE APPROXIMATELY 20 SMALL LIVE FLIES THROUGHOUT THE SMALL PREP ROOM AND DRY FOOD STORAGE ROOM. THE LAST PEST-SERVICE REPORT WAS DATED 6-22-22, WITH MICE ACTIVITY AT THAT TIME. RECOMMEND HAVING THE PEST CO. SERVICE ESTABLISHMENT FOR MICE AND FLIES. INSTRUCTED TO ELIMINATE ALL FLY ACTIVITY, REMOVE ALL MICE DROPPINGS AND SANITIZE ALL AFFECTED AREAS. 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.

WIPING CLOTHS: PROPERLY USED & STORED - Comments: ALL PREP AREA WIPING CLOTHS MUST BE HELD IN A CONTAINER WITH A SANITIZING SOLUTION BETWEEN USE.

Contaminated cloths spread bacteria across multiple surfaces.

Wiping cloths must be properly sanitized and stored.

Store in sanitizer between uses (200ppm quat or 50-100ppm chlorine); Separate cloths for food and non-food surfaces; Test sanitizer concentration.

IN-USE UTENSILS: PROPERLY STORED - Comments: ICE SCOOP NOTED STORED INSIDE THE ICE. MUST PROPERLY STORED.

Improper storage contaminates utensils between uses.

In-use utensils must be properly stored between uses.

Store in food with handle out; On clean surface; In running water; In water at 135°F or above.

SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED - Comments: ALL STORED ITEMS THROUGHOUT THE ENTIRE FACILITY MUST BE ELEVATED FROM THE FLOORS TO ENABLE CLEANING AND MONITORING OF ALL FLOORS.

Contaminated single-use items transfer pathogens to food and customers.

Single-use items must be protected from contamination.

Store in original packaging; Protect from contamination; Handle by non-contact surfaces; Cannot reuse.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: MUST NOT USE DUCT TAPE AS A MEANS OF REPAIR FOR THE WALL-MOUNTED KNIFE HOLDER ON THE COOKS LINE.----MUST NOT USE CARDBOARD AS A PROP UNDER THE EMPLOYEE REFRIGERATOR.----NOTED SOILED CLOTH CURTAINS THROUGHOUT THE FACILITY IN SEVERAL ENTRANCEWAYS. MUST CLEAN 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.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: EXTERIOR OF THE MICROWAVE OVEN IS DIRTY.----DIRTY INTERIOR OF THE BULK FOOD CONTAINERS, CABBAGE, AND ONION. MUST CLEAN AND MAINTAIN ALL.

Accumulated soil attracts pests and harbors bacteria.

All surfaces must be kept clean.

Clean equipment interiors and exteriors; Walls, ceilings, floors clean; Remove grease and debris; Clean as often as necessary.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: THE GREASE TRAP UNDER THE SMALL PREP ROOM THREE COMPARTMENT IS EXTREMELY DIRTY WITH GREASE.----METAL RACK SHELVING WHERE CLEAN PANS ARE STORED ABOVE THE SMALL PREP ROOM THREE-COMPARTMENT SINK WAS NOTED TO BE DIRTY/GREASY. MUST CLEAN AND MAINTAIN ALL.----MUST NOT USE CLOTH TOWELS AS LINERS FOR SHELVING.

Accumulated soil attracts pests and harbors bacteria.

All surfaces must be kept clean.

Clean equipment interiors and exteriors; Walls, ceilings, floors clean; Remove grease and debris; Clean as often as necessary.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: DEAD MOUSE ON THE FLOOR BEHIND THE COOLERS IN THE SMALL PREP ROOM. MUST REMOVE, CLEAN, AND SANITIZE.POOLING LIQUID ON THE FLOOR BEHIND THE COOLER AT THE SUSHI BAR PREP AREA. MUST REMOVE AND MAINTAIN DRY. EXCESSIVE FOOD SPLATTERS ON THE WALLS OF THE COOK'S LINE. MUST CLEAN AND MAINTAIN.----MUST NOT USE TIN FOIL AS LINER FOR WALLS NEXT TO THE DEEP FRYER.----WALL ON THE COOKS LINE WITH CHIPPING PLASTER AROUND THE MOUNTED KNIFE HOLDER. MUST REPLACE TO BE SMOOTH AND CLEANABLE.----WATER DAMAGED CEILING TILES IN THE WASHROOMS AND DISH ROOM. MUST REPLACE.

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: ALL STORED ITEMS, SUCH AS PLASTIC CARTS WITH STORED CHEMICALS AND FLOOR MATS, MUST BE REMOVED FROM THE REAR WALKWAY.

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.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: EMPLOYEES MUST NOT STORE THEIR PERSONAL BELONGINGS, SUCH AS HANDBAGS AND SHOES, IN THE FOOD PREP AREAS. MUST PROVIDE A DESIGNATED STORAGE AREA FOR EMPLOYEES.

Poor ventilation causes condensation and grease buildup; inadequate lighting hides contamination.

Proper ventilation and lighting required throughout.

Ventilation prevents condensation; Adequate lighting for operations; Fixtures shielded; Hoods over cooking equipment.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: EMPLOYEES MUST NOT STORE THEIR PERSONAL BELONGINGS, SUCH AS HANDBAGS AND SHOES, IN THE FOOD PREP AREAS. MUST PROVIDE A DESIGNATED STORAGE AREA FOR EMPLOYEES.

Poor ventilation causes condensation and grease buildup; inadequate lighting hides contamination.

Proper ventilation and lighting required throughout.

Ventilation prevents condensation; Adequate lighting for operations; Fixtures shielded; Hoods over cooking equipment.