RUK SUSHI AND THAI Fails Health Inspection - Chicago Restaurant

PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED IMPROPER COLD HOLDING TEMPERATURE OF TCS FOODS. OBSERVED THE FOLLOWING FOODS AT IMPROPER TEMPERATURES INSIDE OF THE WALK-IN COOLER: EGGS AT 464.F, CHICKEN AT 47.7F, TOFU AT 44.6F, CREAM CHEESE AT 47.5F, AND HALF AND HALF CREAMER AT 48.2F. MANAGEMENT VOLUNTARILY DISCARDED APPROXIMATELY 100# OF FOOD WORTH $800. PRIORITY 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.

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: OBSERVED THE WALK-IN COOLER WITH AN AIR TEMPERATURE OF 49.5F. THE COOLER WAS USED TO STORE TCS FOODS SUCH AS EGGS AND CREAM CHEESE. MANAGEMENT INSTRUCTED TO REPAIR AND MAINTAIN THE COOLER BELOW 41F. PRIORITY 7-38-005. CITATION ISSUED.

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.

INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: OBSERVED 4 LIVE COCKROACHES ON THE WALL AND FLOOR OF THE FOOD PREP AREA AND IN THE BASEMENT. ALSO OBSERVED 5 LIVE SMALL FLIES ON THE WALL OF THE FOOD PREP AREA AND OUTSIDE OF THE WASHROOMS. ADDITIONAL PEST CONTROL SERVICE IS NEEDED TO ELIMINATE THE PEST ACTIVITY. PRIORITY FOUNDATION 7-38-020(A). 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.

INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: CLEAN THE DEAD INSECTS INSIDE OF THE STOVE AND ON THE FLOOR IN THE BASEMENT.

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.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: DETAIL CLEAN THE GREASE ON THE INTERIOR BOTTOM OF THE STOVE AND GAS LINES BEHIND THE COOKING EQUIPMENT. CLEAN THE FOOD DEBRIS ON THE DOOR HANDLES AND INSIDE THE PREP COOLERS AND FREEZERS.

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.

TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED - Comments: OBSERVED NO COVERED WASTE RECEPTACLE INSIDE OF THE EMPLOYEE WASHROOM. MANAGEMENT INSTRUCTED TO PROVIDE.

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.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: DETAIL CLEAN THE DUST, FOOD DEBRIS AND GREASE ON THE WALLS AND CEILING OF THE REAR FOOD PREP AREA. CLEAN THE FLOOR THROUGHOUT THE REAR PREP AREA AND BASEMENT.

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.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: DETAIL CLEAN THE DUST, FOOD DEBRIS AND GREASE ON THE WALLS AND CEILING OF THE REAR FOOD PREP AREA. CLEAN THE FLOOR THROUGHOUT THE REAR PREP AREA AND BASEMENT.

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.