ROYAL SUSHI Fails Health Inspection - Chicago Restaurant

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: INSTRUCTED TO PROVIDE HANDWASHING SIGNAGE AT ALL HANDSINKS (WASHROOMS).

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.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: OBSERVED BULK CONTAINERS IN REAR WITHOUT A LABEL.INSTRUCTED TO PROVIDE THE COMMON NAME ON ALL BULK CONTAINERS TO PROPERLY IDENTIFY ITEM(SALT, SUGAR, FLOUR ETC).

Missing allergen labeling can cause severe allergic reactions.

All food properly labeled with required information.

Common name; Ingredients; Allergen declarations; Date marking; Manufacturer info; Net quantity.

INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: OBSERVED GAP OPENING AT CENTER OF FRONT ENTRANCE DOORS.INSTRUCTED TO MAKE DOORS TIGHT FITTING TO PREVENT PEST ENTRY AND MAINTAIN.

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.

INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: OBSERVED NO PEST CONTROL LOG BOOK PROVIDED FROM A LICENSED IDPH PEST CONTROL COMPANY.INSTRUCTED TO PROVIDE A PEST CONTROL LOG BOOK WITH ALL REQUIRED DOCUMENTATION ETC. AND RECENT PEST CONTROL INSPECTION FROM A LICENSED IDPH PEST CONTROL COMPANY.PRIORITY FOUNDATION VIOLATION 7-38-020(C),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.

WIPING CLOTHS: PROPERLY USED & STORED - Comments: INSTRUCTED TO PROPERLY STORE ALL WASHCLOTHS IN A SANITIZING SOLUTION ESPECIALLY WHEN NOT IN USE AND MAINTAIN.

Contaminated cloths spread bacteria across multiple surfaces.

Wiping cloths must be properly sanitized and stored.

Store in sanitizer between uses (200ppm quat or 50-100ppm chlorine); Separate cloths for food and non-food surfaces; Test sanitizer concentration.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED STAINED CUTTING BOARDS IN THE MAIN REAR KITCHEN PREP AREAS.INSTRUCTED TO RESURFACE OR REPLACE THE CUTTING BOARDS AND MAINTAIN.

Poor design creates areas that harbor bacteria.

All surfaces must be designed to be easily cleanable.

Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: INSTRUCTED TO DETAIL CLEAN THE GREASE BUILDUP INSIDE OF THE BOTTOM COMPARTMENTS OF THE DEEP FRYERS 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: OBSERVED SLOW DRAINING HANDWASHING SINK LOCATED NEXT TO THE 3-COMPARTMENT SINK IN THE REAR MAIN KITCHEN PREP AREA.INSTRUCTED TO REPAIR PLUMBING ISSUE AND MAINTAIN.

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.

TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED - Comments: OBSERVED NO COVERED WASTE RECEPTACLE PROVIDED IN THE EMPLOYEE UNISEX WASHROOM. INSTRUCTED TO PROVIDE AND MAINTAIN.

Inadequate facilities lead to poor hygiene and contamination.

Toilet rooms must be properly equipped and maintained.

Self-closing doors; Toilet paper; Covered waste receptacles; Handwashing supplies; Cleaned regularly; Proper ventilation.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING - Comments: OBSERVED EXPIRED FOOD HANDLER CERTIFICATES PROVIDED ON THE PREMISES.MUST SHOW PROOF OF TRAINING FOR ALL FOOD HANDLING EMPLOYEES AND MAINTAIN.

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: OBSERVED EXPIRED FOOD HANDLER CERTIFICATES PROVIDED ON THE PREMISES.MUST SHOW PROOF OF TRAINING FOR ALL FOOD HANDLING EMPLOYEES AND MAINTAIN.

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.