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

PROPER HOT HOLDING TEMPERATURES - Comments: NOTED COOKED EEL WRAPPED IN FOIL AND BEING HELD HOT AT IMPROPER TEMPERATURE OF 125.F INSIDE THE SUSHI PREP TOASTER OVEN. REVIEWED ALL HOT HELD FOODS MUST BE HELD AT A MINIMUM OF 135.F OR ABOVE. EEL DISCARDED. PRIORITY VIOLATION 7-38-005. SEE VIOLATION #22 FOR CITATION.

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.

PROPER COLD HOLDING TEMPERATURES - Comments: NOTED APPROXIMATELY 2 LBS SPICY MAYO INSIDE THE COOKS LINE REACH-IN RED COOLER HELD AT AN IMPROPER TEMPERATURE OF 53.4F. ALL DISCARDED. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED.

Temperatures below 135°F allow bacteria to multiply, especially spore-formers that survive cooking.

Hot foods must be held at 135°F or above.

Maintain 135°F or above; Check temperatures regularly; Proper hot holding equipment; Cannot reheat in hot holding units.

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: NOTED THE COOKS LINE RED REACH-IN COOLER UNABLE TO MAINTAIN ADEQUATE TEMPERATURE. COOLER NOTED AT 50.F WITH TCS FOOD SUCH AS SPICY MAYO AT 53.4F. COOLER TAGGED HELD FOR INSPECTION AND MUST NOT USE UNTIL REPAIRED OR REPLACED AND MAINTAINS A TEMPERATURE OF 40F. C.D.P.H CONTACTED FOR TAG REMOVAL. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.

Dirty equipment harbors bacteria and attracts pests.

All equipment and utensils must be clean and properly maintained.

Equipment clean to sight and touch; Free of food debris and grease; Maintained in good repair; Stored properly when clean.

WIPING CLOTHS: PROPERLY USED & STORED - Comments: WOKS COOKS LINE WIPING CLOTHS MUST BE HELD IN A CONTAINER WITH A SANITIZING SOLUTION.

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.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: COOKS WOK LINE THREE DOOR COOLER WITH A TORN RUBBER DOOR GASKET ON FAR LEFT DOOR. INSTRUCTED TO 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.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: MUST NOT USE TAPE, FOAM OR CARDBOARD AS GUARD ON EDGES OF THE COOKS WOK LINE HAND WASHING SINK AND AS A SPLASH GUARD AT THE SAME SINK. MUST USE CLEANABLE MATERIALS.----RAW WOODEN PALLET UNDER THE DISH ROOM BOX FREEZER MUST BE PAINTED/SEALED TO BE NON-ABSORBENT.

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: MUST NOT USE CARDBOARD BOXES AS FOOD CONTAINERS INSIDE COOLERS. MUST USE WASHABLE CONTAINERS OR DISPOSABLE FOOD GRADE BAGS.

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: GREASE TRAP UNDER THE SMALL THREE COMPARTMENT SINK WITH EXCESSIVE GREASE. MUST CLEAN AND MAINTAIN.-----MUST NOT USE PAPER TOWELS AS LINER 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.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: GREASE TRAP UNDER THE SMALL THREE COMPARTMENT SINK WITH EXCESSIVE GREASE. MUST CLEAN AND MAINTAIN.-----MUST NOT USE PAPER TOWELS AS LINER 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.