NORI SUSHI & NOODLE SHOP Fails Health Inspection - Chicago Restaurant

THERMOMETERS PROVIDED & ACCURATE - Comments: NOTED MISSING INTERNAL THERMOMETER FOR THE SUSHI DISPLAY COOLER AND THE FRONT PREP RED COOLER WITH CUSTOMER TOGO CONDIMENTS INSIDE.

Inadequate lighting prevents detection of contamination and pests.

Adequate protected lighting required in all areas.

50 foot-candles at prep surfaces; 20 foot-candles at 30 inches in storage; Shielded bulbs over exposed food; Clean fixtures.

IN-USE UTENSILS: PROPERLY STORED - Comments: NOTED IN-USE COOKS LINE UTENSILS BEING STORED IN A CONTAINER OF WATER AT A TEMPERATURE OF 67.8F. IF STORED IN HOT WATER, MUST MAINTAIN A MINIMUM TEMPERATURE OF 135F OR STORE ON/IN A CLEAN SURFACE/CONTAINER AND WASH, RINSE, SANITIZE AS NEED OR EVERY 4 HOURS.

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.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: NOTED SOILED CLOTH CURTAINS LEADING INTO THE REAR DISHWASHING ROOM. 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 DOOR OF THE TALL WHITE REACH-IN FREEZER IN THE DISHWASHING ROOM WITH PEELING PLASTIC BEING USED AS A PROTECTANT. MUST REMOVE PEELING PLASTIC.

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 FOLLOWING NOTED WITH EXCESSIVE GREASE AND FOOD DEBRIS: COOKS LINE FOOD CART, GAS STOVETOP. MUST CLEAN AND MAINTAIN.

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.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: EXTREMELY SLOW DRAINING FRONT PREP/COOKS LINE HAND WASHING SINK. MUST REPAIR TO PROPERLY DRAIN.

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.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: FLOORS UNDER AND AROUND THE SMALL THREE COMPARTMENT SINK AND GREASE TRAP UNDER SINK WITH DIRT, DEBRIS AND GREASE. MUST CLEAN AND MAINTAIN.-----WATER DAMAGED CEILING TILES THROUGHOUT THE REAR PREP WITH THE SMALL 3 COMPARTMENT SINK AND FREEZER/COOLER. MUST REPLACE ALL.

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 UNNECESSARY ITEMS SUCH AS PILED WOOD, BROKEN POTTERY, MUST BE REMOVED FROM THE REAR OUTDOOR WALKWAY TO PREVENT RODENT HARBORING.

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.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING - Comments: NO PROOF OF FOOD HANDLER TRAINING OR CERTIFICATES FOR ALL REQUIRED EMPLOYEES. MUST PROVIDE FOR ALL.

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.

ALLERGEN TRAINING AS REQUIRED - Comments: ALL CITY OF CHICAGO CERTIFIED FOOD MANAGERS MUST HAVE PROOF OF ALLERGEN TRAINING OR CERTIFICATES.

Inadequate allergen knowledge can cause life-threatening allergic reactions.

Food allergen training required for certified managers.

Certified managers must complete allergen training; Staff must understand major allergens; Prevent cross-contact; Respond to customer inquiries.

ALLERGEN TRAINING AS REQUIRED - Comments: ALL CITY OF CHICAGO CERTIFIED FOOD MANAGERS MUST HAVE PROOF OF ALLERGEN TRAINING OR CERTIFICATES.

Inadequate allergen knowledge can cause life-threatening allergic reactions.

Food allergen training required for certified managers.

Certified managers must complete allergen training; Staff must understand major allergens; Prevent cross-contact; Respond to customer inquiries.