OMAKASE ON ME Fails Health Inspection - Chicago Restaurant

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: OBSERVED BLANK COPY OF EMPLOYEE HEALTH POLICY ON SITE. INSTRUCTED FACILITY TO MAINTAIN POLICY WITH VERIFIABLE SIGNED COPIES ON SITE FOR ALL FOOD EMPLOYEES IN ACKNOWLEDGMENT OF REPORTING AGREEMENT. PRIORITY FOUNDATION VIOLATION, #7-38-010.

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.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED NO EASILY ACCESSIBLE OR CONVENIENT HAND SINK AVAILABLE FOR USE BY EMPLOYEES IN THE DISHWASHING ROOM BEHIND FRONT PREP AREA. INSTRUCTED MANAGER TO INSTALL ADDITIONAL HAND WASHING SINK WITH APPROPRIATELY PLUMBED HOT AND COLD WATER UNDER CITY PRESSURE, SOAP, AND PAPER TOWELS. HANDWASHING SINK MUST BE CONVIENIENTLY LOCATED AND ACCESSIBLE, AND TO BE USED SOLEY FOR HAND WASHING. PRIORITY FOUNDATION VIOLATION, 7-38-030(c).

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.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED 3 COMPARTMENT SINK IN DISH WASHING ROOM PROVIDED WITH SOAP AND PAPER TOWELS AT THE SINK. INSTRUCTED MANAGER TO REMOVE, AND THAT ANY SINKS INTENDED FOR USE OF FOOD PREP OR DISPOSAL OF WASTEWATER MAY NOT BE STOCKED WITH HANDWASHING AIDS AND DEVICES.

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 NO CHEMICAL SANITIZER ON SITE FOR USE TO SANITIZE EQUIPMENT AND UTENSILS AT TIME OF INSPECTION. INSTRUCTED MANAGER TO PROVIDE AND MAINTAIN A CHEMICAL SANITIZER FOR UTENSILS AND EQUIPMENT ON SITE DURING ALL HOURS OF OPERATION. PRIORITY VIOLATION, 7-38-005.

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.

COMPLIANCE WITH VARIANCE/SPECIALIZED PROCESS/HACCP - Comments: OBSERVED ESTABLISHMENT DOES NOT HAVE AN APPROVED METHOD TO TEST pH OF SUSHI RICE. MUST HAVE AN APPROVED PROCESS BY CDPH, SUCH AS A RECORD FROM A CERTIFIED LAB INDICATING A PRODUCT ASSESSMENT HAS BEEN COMPLETED WITHIN 5 YEARS, AND NO CHANGE HAS OCCURRED, OR A pH METER ON SITE THAT IS CAPABLE OF DETERMINING THE pH. PRIORITY FOUNDATION VIOLATION, 7-38-005.

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.

VARIANCE OBTAINED FOR SPECIALIZED PROCESSING METHODS - Comments: OBSERVED NO CDPH APPROVED PROCESS/VARIANCE FROM CDPH. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION, 7-38-005. SEE VIOLATION #29 FOR COMMENT.

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.

SEWAGE & WASTE WATER PROPERLY DISPOSED - Comments: OBSERVED NO GREASE TRAP AT 3 COPMARTMENT SINK IN THE DISHWASHING ROOM. INSTRUCTED MANAGER THAT ANY SINKS IN WHICH UTENSILS AND EQUIPMENT ARE WASHED MUST BE CONNECTED TO A CATCH BASIN ON SITE OR EQUIPPED WITH AN APPROVED GREASE TRAP IN ACCORDANCE WITH LAW.

Improper disposal contaminates environment and attracts pests.

All waste water must be properly disposed.

Discharge to approved sewer; No dumping outside; Grease trap maintained; No floor draining to exterior.

SEWAGE & WASTE WATER PROPERLY DISPOSED - Comments: OBSERVED NO GREASE TRAP AT 3 COPMARTMENT SINK IN THE DISHWASHING ROOM. INSTRUCTED MANAGER THAT ANY SINKS IN WHICH UTENSILS AND EQUIPMENT ARE WASHED MUST BE CONNECTED TO A CATCH BASIN ON SITE OR EQUIPPED WITH AN APPROVED GREASE TRAP IN ACCORDANCE WITH LAW.

Improper disposal contaminates environment and attracts pests.

All waste water must be properly disposed.

Discharge to approved sewer; No dumping outside; Grease trap maintained; No floor draining to exterior.