OSAKA EXPRESS Fails Health Inspection - Chicago Restaurant

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: OBSERVED A 2 DOOR REFRIGERATOR, WITH POTENTIALLY HAZARDOUS FOODS (SUSHI)INSIDE, AT AN AMBIENT AIR TEMPERATURE OF 54.3F DURING THE INSPECTION. INSTRUCTED TO MAINTAIN ALL COLD HOLDING REFRIGERATION UNITS AT 40F OR BELOW AT ALL TIMES. 2 DOOR REFRIGERATOR TAGGED AND HELD FOR INSPECTION BY THE CHICAGO DEPARTMENT OF PUBLIC HEALTH. CRITICAL VIOLATION 7-38-005(A).

Lack of certification indicates potential gaps in food safety knowledge, increasing risk of improper food handling and foodborne illness.

Valid City of Chicago Food Service Sanitation Certificate required and must be posted.

Certificate must be: Current and valid; Posted conspicuously in public view; Held by person in charge during all operating hours; Renewed before expiration date.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: OBSERVED POTENTIALLY HAZARDOUS FOODS (RAW SUSHI, SHRIMP) AT IMPROPER COLD HOLDING TEMPERATURES LOCATED IN THE 2 DOOR REFRIGERATOR; 8 LBS OF RAW TUNA SUSHI AT 52F, 3 LBS OF COOKED SHRIMP AT 50F, AND 5 LBS OF COOKED CRAB MEAT AT 54.5F. INSTRUCTED TO DISCARD AND DENATURE SAID POTENTIALLY HAZARDOUS FOODS AND TO ALWAYS MAINTAIN ALL COLD HOLDING POTENTIALLY HAZARDOUS FOODS AT 40F OR BELOW AT ALL TIMES. CRITICAL VIOLATION 7-38-005(A).

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 PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION - Comments: OBSERVED AN EXCESSIVE AMOUNT OF AN ACCUMULATED BLACK SUBSTANCE LOCATED INSIDE OF THE ICE MACHINE USED FOR HUMAN CONSUMPTION. INSTRUCTED TO DISCARD ICE AND CLEAN AND SANITIZE THE INTERIOR OF THE ICE MACHINE AND CLEAN AND SANITIZE THE ICE MAKER. SERIOUS VIOLATION 7-38-005(A).

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.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: OBSERVED (VAN BUREN) SIDE ENTRANCE DOOR NOT RODENT PROOFED WITH A MISSING MAIL SLOT CREATING A 3 INCH HOLE AT THE BOTTOM PORTION OF THE DOOR AS WELL AS THE FRONT ENTRANCE DOOR (MICHIGAN) NOT RODENT PROOFED WITH A ONE INCH GAP AT THE BOTTOM RIGHT CORNER OF SAID ENTRANCE DOOR. INSTRUCTED TO MAKE BOTH SAID DOORS RODENT PROOFED AND MAINTAIN. SERIOUS VIOLATION 7-38-020.

Unprotected openings allow pest entry, leading to contamination of food and surfaces.

Building openings must be protected against pest entry.

Doors tight-fitting and self-closing; Windows screened; Openings sealed; Pest control log maintained; Regular monitoring; Professional service when needed.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: OBSERVED CARDBOARD BEING RE-USE AS A SHELF LINER LOCATED IN THE REAR FOOD PREP AREA DRY STORAGE SHELVES. INSTRUCTED TO REMOVE AND MAKE ALL SURFACES SMOOTH AND EASILY CLEANABLE AND MAINTAIN.

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.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: OBSERVED CARDBOARD BEING RE-USE AS A SHELF LINER LOCATED IN THE REAR FOOD PREP AREA DRY STORAGE SHELVES. INSTRUCTED TO REMOVE AND MAKE ALL SURFACES SMOOTH AND EASILY CLEANABLE AND MAINTAIN.

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.