POKE SAN Gets Conditional Pass on Health Inspection - Chicago Restaurant

PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES - Comments: OBSERVED NO PERSON IN CHARGE WITH A VALID CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE. INSTRUCTED A PERSON IN CHARGE WITH A VALID CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE MUST BE ON PREMISES DURING ALL HOURS OF OPERATION. CORRECTED ON SITE MANAGER WITH CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE ARRIVED ON SITE AT 1:15PM. PRIORITY FOUNDATION VIOLATION.

Without knowledgeable supervision, critical food safety practices may be overlooked, significantly increasing risk of foodborne illness outbreaks affecting multiple customers.

The person in charge must be present during all hours of operation, hold valid certification, and demonstrate food safety knowledge.

Person in charge must: Be present during all operating hours; Hold valid City of Chicago Food Service Sanitation Certificate; Demonstrate knowledge of foodborne disease prevention, HACCP principles, and Code requirements; Ensure employee compliance with food safety practices.

This violation was corrected during the inspection.

CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE - Comments: OBSERVED NO PERSON IN CHARGE WITH A VALID CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE. INSTRUCTED A PERSON IN CHARGE WITH A VALID CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE MUST BE ON PREMISES DURING ALL HOURS OF OPERATION. PRIORITY FOUNDATION VIOLATION. CORRECTED ON SITE MANAGER WITH CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE ARRIVED ON SITE AT 1:15 PM. 7-38-012 CITATION ISSUED.

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.

This violation was corrected during the inspection.

PROPER HOT HOLDING TEMPERATURES - Comments: 3-501.16(A:1): OBSERVED HOT TCS FOOD RICE HELD AT IMPROPER TEMPERATURE OF 122.2F. INSTRUCTED ALL HOT TCS FOOD MUST BE HELD AT 135F OR ABOVE. CORRECTED ON SITE MANAGER VOLUNTARILY DISCARDED AND DENATURED FOOD VALUED AT $50 WEIGHING 4LBS. CONSOLIDATED WITH VIOLATION BELOW PRIORITY VIOLATION 7-38-005 CITATION ISSUED

Temperatures above 41°F allow rapid bacterial multiplication, doubling every 20 minutes.

Cold foods must be held at 41°F or below.

Maintain 41°F or below; Check temperatures regularly; Properly functioning refrigeration; Thermometers in all units; Keep doors closed.

This violation was corrected during the inspection.

PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED COLD TCS FOODS HELD AT IMPROPER TEMPERATURES RANGING BETWEEN 45.0-46.4F(PLAIN SALMON 46.4F AND SPICY TUNA 45.0F). INSTRUCTED ALL COLD TCS FOOD MUST BE HELD AT 41F OR BELOW. CORRECTED ON SITE MANAGER VOLUNTARILY DISCARDED AND DENATURED FOOD VALUED AT $50 WEIGHING 0.25LBS.CONSOLIDATED WITH VIOLATION ABOVE PRIORITY VIOLATION 7-38-005 CITATION ISSUED

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.

This violation was corrected during the inspection.

THERMOMETERS PROVIDED & ACCURATE - Comments: 4-302.12: OBSERVED NO METAL STEM THERMOMETER ON PREMISES. INSTRUCTED TO PROVIDE METAL STEM THERMOMETER ON PREMISES TO ENSURE ATTAINMENT AND MAINTENANCE OF FOOD TEMPERATURES. CORRECTED ON SITE METAL STEM THERMOMETER DELIVERED TO FACILITY BEFORE CONCLUSION OF INSPECTION. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED

Inadequate lighting prevents detection of contamination and pests.

Adequate protected lighting required in all areas.

50 foot-candles at prep surfaces; 20 foot-candles at 30 inches in storage; Shielded bulbs over exposed food; Clean fixtures.

This violation was corrected during the inspection.

THERMOMETERS PROVIDED & ACCURATE - Comments: 4-204.112(B): OBSERVED NO VISIBLE THERMOMETER IN SMALL HOT HOLDING UNIT IN FIRST FLOOR MIDDLE PREP AREA. INSTRUCTED TO PROVIDE VISIBLE THERMOMETER IN SMALL HOT HOLDING UNIT.

Inadequate lighting prevents detection of contamination and pests.

Adequate protected lighting required in all areas.

50 foot-candles at prep surfaces; 20 foot-candles at 30 inches in storage; Shielded bulbs over exposed food; Clean fixtures.

INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: 6-501.115: OBSERVED TWO CUSTOMERS WITH DOGS IN FACILITY. MANAGER DID NOT ASK CUSTOMERS IF ANIMALS WERE SERVICE DOGS. CORRECTED ON SITE CUSTOMER LEFT FACILITY AFTER COMPLETING ORDERS. INSTRUCTED NON SERVICE ANIMALS MAY NOT BE ALLOWED ON THE PREMISES OF A RETAIL FOOD ESTABLISHMENT. PRIORITY FOUNDATION VIOLATION 7-40-060 CITATION ISSUED.

Pests spread numerous diseases through contamination.

No pests or animals allowed in facility.

No evidence of pests; No live animals except service animals; Effective pest control program.

This violation was corrected during the inspection.

IN-USE UTENSILS: PROPERLY STORED - Comments: OBSERVED SCOOP USED FOR RICE STORED IN CONTAINER OF WATER NOT MAINTAINED AT 135F. CORRECTED ON SITE CLEAN SCOOP USED RICE FOR PLACED ON PREP TABLE, INSTRUCTED UTENSILS USED FOR DISPENSING SHALL BE STORED ON A CLEAN PORTION OF THE FOOD PREPARTATION TABLE ONLY IF THE IN USE UTENSIL AND THE FOOD CONTACT SURFACE OF THE FOOD PREPARATION TABLE ARE CLEANED AND SANITIZED AT A FREQUENCY OF AT LEAST EVERY FOUR HOURS.

Improper storage contaminates utensils between uses.

In-use utensils must be properly stored between uses.

Store in food with handle out; On clean surface; In running water; In water at 135°F or above.

This violation was corrected during the inspection.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: 4-601.11(C): OBSERVED DEBRIS ON INTERIOR OF SMALL TWO DOOR COLD HOLDING UNIT IN REAR PREP AREA NEXT TO WINDOW. INSTRUCTED TO CLEAN SMALL TWO DOOR COLD HOLDING UNIT IN SAID AREA AND MAINTAIN.

Accumulated soil attracts pests and harbors bacteria.

All surfaces must be kept clean.

Clean equipment interiors and exteriors; Walls, ceilings, floors clean; Remove grease and debris; Clean as often as necessary.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: 5-204.12: UNABLE TO LOCATE BACKFLOW PREVENTION DEVICE ON SMALL ICE MACHINE FIRST FLOOR REAR PREP AREA. INSTRUCTED TO INSTALL BACKFLOW PREVENTION DEVICE ON SMALL ICE MACHINE SO THAT IT SHALL BE LOCATED SO THAT IT MAY BE SERVICED AND MAINTAINED.

Backflow can contaminate entire water supply with sewage or chemicals.

Plumbing must be properly installed with backflow prevention.

Air gaps at fixtures; Backflow preventers on connections; No cross-connections; Annual testing of devices; Proper drainage.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: 6-501.12: OBSERVED DIRT ON FLOORS THROUGHOUT BASEMENT ALONG BASES OF WALLS AND IN CORNERS. OBSERVED DIRT AND OLD FOOD DEBRIS ON FLOOR IN WALKIN COOLER IN CORNERS AND ALONG BASES OF WALLS. INSTRUCTED TO CLEAN SAID AREAS AND MAINTAIN.

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: 6-501.14: OBSERVED DUST BUILDUP ON CEILING VENT COVERS IN WASHROOM, ABOVE FIRST FLOOR UTILITY SINK AND IN DINING AREA ACROSS FROM MIDDLE PREP AREA. INSTRUCTED TO CLEAN CEILING VENT COVERS IN SAID AREAS AND MAINTAIN.

Poor ventilation causes condensation and grease buildup; inadequate lighting hides contamination.

Proper ventilation and lighting required throughout.

Ventilation prevents condensation; Adequate lighting for operations; Fixtures shielded; Hoods over cooking equipment.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: 6-501.14: OBSERVED DUST BUILDUP ON CEILING VENT COVERS IN WASHROOM, ABOVE FIRST FLOOR UTILITY SINK AND IN DINING AREA ACROSS FROM MIDDLE PREP AREA. INSTRUCTED TO CLEAN CEILING VENT COVERS IN SAID AREAS AND MAINTAIN.

Poor ventilation causes condensation and grease buildup; inadequate lighting hides contamination.

Proper ventilation and lighting required throughout.

Ventilation prevents condensation; Adequate lighting for operations; Fixtures shielded; Hoods over cooking equipment.