POKE POKE Gets Conditional Pass on Health Inspection - Chicago Restaurant

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: FOUND HANDWASHING SINK WITHOUT HOT OR COLD WATER LOCATED IN FOOD PREPARATION/ DISH-ROOM . INSTRUCTED FACILITY TO PROVIDE NECESSARY HANDWASHING IN FOOD PREPERATION/ DISHWASHING AREA FOR CONVENIENT USE BY EMPLOYEES. PRIORITY FOUNDATION VIOLATION. 7-38-030(c). CITATION ISSUED. VIOLATION CORRECTED WHEN RETURNED TO ISSUE CITATIONS.

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.

This violation was corrected during the inspection.

PROPER COLD HOLDING TEMPERATURES - Comments: FOUND TIME/ TEMPERATURE CONTROL FOR SAFETY FOODS (FISH EGGS, PICKELED RADISH, EDAMAME, CRAB) AT IMPROPER COLD HOLDING TEMPERATURES RANGING FROM 48F - 50 F. INSTRUCTED TO DISCARD AND DENATURE ALL SAID TCS FOODS AND ALWAYS MAINTAIN ALL COLD HOLDING TCS FOODS AT 41F OR BELOW AT ALL TIMES. MANAGER DISCARDED ALL SAID TCS FOODS AT 20 LBS.COST OF ALL FOODS $150 . PRIORITY VIOLATION 7-38-005.

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.

CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD - Comments: OBSERVED SEAFOOD ON MENU. SAID ITEMS ARE SERVED RAW. INSTRUCTED FACILITY TO PROVIDE DISCLOSURE AND REMINDER FOR MENU ITEMS THAT CAN BE ORDERED UNDER COOKED ON BOTH DISPLAY MENU AND PHYSICAL COPY MENU. PRIORITY FOUNDATION.7-38-005. NO CITATION ISSUED.

Dirty surfaces attract pests and can contaminate food indirectly.

Non-food contact surfaces must be kept clean.

Clean as often as necessary; Remove grease and debris; Maintain equipment exteriors; Keep walls, ceilings, floors clean.

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: OBSERVED PREPARATION COOLER AT AN IMPROPER COLD HOLDING TEMPERATURE OF 50F DURING THE INSPECTION. INSTRUCTED TO DISCARD ALL TCS FOODS AND DO NOT USE PREPARATION COOLER. COOLER MUST MAINTAIN A PROPER COLD HOLDING TEMPERATURE OF 41F OR BELOW AT ALL TIMES. REACH IN COOLER TAGGED AND HELD FOR INSPECTION BY THE CHICAGO DEPARTMENT OF PUBLIC HEALTH AND MAY NOT BE USED UNTIL THE WALK IN COOLER IS RE-INSPECTED BY CDPH AND MAINTAINING A PROPER COLD HOLDING TEMPERATURE FOR 41F OR BELOW. 7-38-005. PRIORITY VIOLATION.

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.

APPROVED THAWING METHODS USED - Comments: OBSERVED FACILITY THAWING SALMON IN PACKAGING. INSTRUCTED TO REMOVE FISH FROM PACKAGING WHEN THAWING.

Damaged surfaces cannot be properly cleaned and may harbor pests.

Walls and ceilings must be smooth, cleanable, and in good repair.

Smooth, washable surfaces in food areas; Light colored; No holes or cracks; Clean and maintained.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING - Comments: FOUND NO PROOF OF FOOD HANDLER TRAINING ON SITE. INSTRUCTED MANAGER TO PROVIDE.

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.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING - Comments: FOUND NO PROOF OF FOOD HANDLER TRAINING ON SITE. INSTRUCTED MANAGER TO PROVIDE.

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.