PRIDE SUSHI AND THAI Fails Health Inspection - Chicago Restaurant

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: PREVIOUS MINOR VIOLATION FROM #2064865 ON 6-23-17 NOT CORRECTED. #34- INSTRUCTED TO DETAIL CLEAN FLOORS ALONG WALL BASE AND UNDERNEATH EQUIPMENT ESPECIALLY UNDERNEATH THE 3 COMPARTMENT SINK, UNDERNEATH COOKING STOVE, ALONG WALLS THROUGHOUT THE KITCHEN AND INSIDE THE WALK IN COOLER. SERIOUS VIOLATION 7-42-090.

Specialized processes without proper controls can create deadly toxins like botulism.

Special processes require approved HACCP plans or variances.

Written HACCP plan for: Vacuum packaging; Sous vide; Smoking for preservation; Curing; Using additives. Plan must be approved by CDPH.

This violation was corrected during the inspection.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: ALL BULK FOOD AND SPICE CONTAINERS MUST BE LABELED.

Improper methods result in slow cooling that allows bacterial growth.

Approved cooling methods must be used.

Use shallow pans, ice baths, rapid chill units, ice wands; Cut large items into smaller portions; Stir frequently; Leave uncovered during cooling.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: MUST NOT USE PLASTIC OR TAPE AS SHIELD/CURTAIN AT THE FRONT SUSHI PREP SHELVING. MUST USE CLEANABLE MATERIAL. HARD PLASTIC SHELVING LINER ON COOKS LINE METAL RACK SHELVING FOUND DIRTY WITH GREASE AND FOOD ACCUMULATION. MUST CLEAN 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 EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: EXTERIOR OF THE KITCHEN STOVE WITH EXCESSIVE GREASE. TOASTER OVEN FOUND DIRTY. PLASTIC FOOD CONTAINER ON PREP TABLE SHELVING DIRTY. MUST CLEAN AND MAINTAIN ALL.

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.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: MISSING COVING ALONG BASEBOARD WALLS/FLOOR THROUGHOUT THE KITCHEN, UNDER THE THREE COMPARTMENT SINK AND BEHIND ALL COOLERS. MUST INSTALL TO PREVENT ACCUMULATION OF FOOD DEBRIS. HOLE IN BASEBOARD WALL/FLOOR NEXT TO THE THREE COMPARTMENT SINK. MUST SEAL.

Damaged floors harbor bacteria and create safety hazards.

Floors must be smooth, cleanable, and maintained.

Smooth, non-porous in food areas; Properly sloped to drains; Coving at wall junctures; Kept clean; Good repair.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: MISSING COVING ALONG BASEBOARD WALLS/FLOOR THROUGHOUT THE KITCHEN, UNDER THE THREE COMPARTMENT SINK AND BEHIND ALL COOLERS. MUST INSTALL TO PREVENT ACCUMULATION OF FOOD DEBRIS. HOLE IN BASEBOARD WALL/FLOOR NEXT TO THE THREE COMPARTMENT SINK. MUST SEAL.

Damaged floors harbor bacteria and create safety hazards.

Floors must be smooth, cleanable, and maintained.

Smooth, non-porous in food areas; Properly sloped to drains; Coving at wall junctures; Kept clean; Good repair.