POKE BURRITO Fails Health Inspection - Chicago Restaurant

WATER SOURCE: SAFE, HOT & COLD UNDER CITY PRESSURE - Comments: OBSERVED NO HOT RUNNING WATER AT THE WASHBOWL, EXPOSED HAND SINKS, 2 COMPARTMENT SINK NOR IN THE 3 COMPARTMENT SINK. TEMPERATURE OF HOT WATER AT THE TIME OF THE INSPECTION WAS 66.5F-66.8F AT ALL SAID SINKS. INSTRUCTED TO MAINTAIN AT LEAST 85F AT ALL HAND WASHING SINKS AND WASHBOWLS AND AT LEAST 110F AT THE 3 COMPARTMENT SINK AT ALL TIMES. CRITICAL VIOLATION 7-38-030.

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.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: OBSERVED NO SHELVES ABOVE 3 COMPARTMENT SINK FOR UTENSILS TO PROPERLY DRY. INSTRUCTED TO PROVIDE AN OPEN AIR SHELF TO ALLOW UTENSILS TO DRY PROPERLY.

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 NO SHELVES ABOVE 3 COMPARTMENT SINK FOR UTENSILS TO PROPERLY DRY. INSTRUCTED TO PROVIDE AN OPEN AIR SHELF TO ALLOW UTENSILS TO DRY PROPERLY.

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.