FAIL
Risk 1 (High)
POKE POKE Fails Health Inspection - Chicago Restaurant
September 16, 2021
License
License #2808289
4
Total Violations
1
Critical
2
Major
1
Minor
Violations Cited by Chicago Health Inspector
4
Violation #10
CRITICAL
Violation Details
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED PAPER TOWEL AND SOAP DISPENSERS MOUNTED ABOVE 1-COMPARTMENT PREP SINK IN FRONT PREP AREA. INSTRUCTED TO REPLACE DISPENSERS TO PREP HANDSINK TO BE IN COMPLIANCE WITH FOOD CODE RULES FOR HANDWASHING SINK REQUIREMENTS.
Why This Matters
Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.
Food Code Requirement
Handwashing sinks must be accessible, properly supplied, and used only for handwashing.
Specific Requirements
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.
CDPH Food Code: Section 5-202.12, 6-301.11
Violation #33
MAJOR
Violation Details
PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: OBSERVED THE PREMISES WITHOUT ANY WORKING FREEZER UNITS NEEDED FOR PROPER STORAGE AND HOLDING REQUIREMENTS OF OFFERED FISH PRODUCTS. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION VIOLATION #7-38-005.
Why This Matters
Dirty equipment harbors bacteria and attracts pests.
Food Code Requirement
All equipment and utensils must be clean and properly maintained.
Specific Requirements
Equipment clean to sight and touch; Free of food debris and grease; Maintained in good repair; Stored properly when clean.
CDPH Food Code: Section 4-601.11
Violation #39
MAJOR
Violation Details
CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: OBSERVED NO BARRIER BETWEEN WASHROOM AND PREP AREA WHICH WOULD PROHIBITING CUSTOMERS/UNAUTHORIZED PERSONS FROM ENTERING KITCHEN. INSTRUCTED TO PROVIDE A BARRIER TO PROTECT FOOD FROM CONTAMINATION. PRIORITY VIOLATION #7-38-005.
Why This Matters
Contamination during preparation is a leading cause of foodborne illness.
Food Code Requirement
Prevent contamination during all food handling.
Specific Requirements
Minimize bare hand contact; Prevent cross-contamination; Use clean equipment; Proper employee hygiene.
CDPH Food Code: Section 3-307.11
Violation #39
MAJOR
Violation Details
CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: OBSERVED NO BARRIER BETWEEN WASHROOM AND PREP AREA WHICH WOULD PROHIBITING CUSTOMERS/UNAUTHORIZED PERSONS FROM ENTERING KITCHEN. INSTRUCTED TO PROVIDE A BARRIER TO PROTECT FOOD FROM CONTAMINATION. PRIORITY VIOLATION #7-38-005.
Why This Matters
Contamination during preparation is a leading cause of foodborne illness.
Food Code Requirement
Prevent contamination during all food handling.
Specific Requirements
Minimize bare hand contact; Prevent cross-contamination; Use clean equipment; Proper employee hygiene.
CDPH Food Code: Section 3-307.11
Health Department Information
Department
Chicago Department of Public Health (CDPH)
Division
Food Protection Program
Report Issues
Call 311 or File Online
More Information
CDPH Food Protection