SAN SOO GAB SAN CORP Gets Conditional Pass on Health Inspection - Chicago Restaurant

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES DURING STORAGE; FOUND CONTAINERS ON TOP OF PREP TABLE, OF; ABOUT 3LBS. TOFU AT 63.1F, 4LBS. OF COOKED POTATOES AT 106.3F, AND 5LBS. OF COOKED FISH CAKES AT 73.9F. INADEQUATE FOOD PROTECTION. INSTRUCTED COLD/HOT POTENTIALLY HAZARDOUS FOODS MUST BE AT, COLD 40F OR BELOW, HOT 140F OR HIGHER. FOODS DISCARDED=$220. CRITICAL CITATION ISSUED, 7-38-005(A).

Ill food workers cause 70% of foodborne outbreaks. Proper reporting prevents transmission of Norovirus, Hepatitis A, Salmonella, and other serious diseases.

All food employees must understand and follow health reporting requirements and food safety responsibilities.

Employees must: Report illness symptoms and exposures; Be excluded/restricted when ill; Understand their role in preventing foodborne illness; Follow proper hygiene practices; Have signed health policy on file.

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME - Comments: INADEQUATE UTENSILS SANITATION; OBSERVED EMPLOYEE, WASHING AND RINSING MULTI-USE UTENSILS AND SETTING THEM TO DRY, HOWEVER NOT USING A SANITIZING METHOD. INSTRUCTED/DEMONSTRATED PROPER SET-UP OF 3COMPARTMENT SINK FOR PROPER SANITATION USING 100PPM CHLORINE. CRITICAL CITATION ISSUED, 7-38-030.;

Improper sanitization fails to kill pathogens, allowing contaminated equipment to spread illness throughout facility.

Sanitizing solutions and rinse water must meet specific requirements for effectiveness.

Chemical sanitizers: Chlorine 50-100 ppm, Quaternary ammonium 200-400 ppm, Iodine 12.5-25 ppm; Hot water: 171°F for 30 seconds or 180°F at dish surface; Test strips required; Proper contact time.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: PREP FOODS INSIDE WALK IN COOLER AND DRIED FOOD STORAGE CONTAINERS NOT LABELED, INSTRUCTED TO DATE/LABEL AND MAINTAIN.

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.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: CLEAN MULTI-USE UTENSILS NOT PROPERLY STORED; INSTRUCTED TO PROPERLY STORED/INVERT TO PREVENT CONTAMINATION.

Consumers need warning about increased risk from raw/undercooked foods.

Required consumer advisories for raw/undercooked foods.

Disclosure and reminder for raw/undercooked animal foods; Written notice on menu; Must identify specific items.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: BROKEN GASKETS ON COOLERS DOORS; INSTRUCTED TO REPLACE GASKET FOR TWO DOORS PREP REACH IN COOLER AND ONE DOOR REACH IN COOLER AT MAIN KITCHEN. BROKEN PLASTIC CURTAINS; INSTRUCTED TO REPLACE BROKEN CURTAINS INSIDE WALK IN COOLER AND WALK IN FREEZER. UNFINISH/RAW/BARE WOOD PANEL NEAR 3COMPARTMENT SINK AND SMALL TABLE NEAR COOKING EQUIPMENT AT SUSHI PREP AREA; INSTRUCTED TO SEAL BOTH, WOOD MUST BE SMOOTH AND EASILY CLEANABLE.

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: DEBRIS/FOOD DEBRIS AND GREASE ON EQUIPMENT; INSTRUCTED TO CLEAN/SANITIZE; SLICER, FREEZERS, HOT HOLDING BOXES, COOLERS, MICROWAVE OVENS, COOKING EQUIPMENT AND STORAGE SHELVES INSIDE BOTH PREP AREAS AND REMOVE FOIL COVERING ON EQUIPMENT AT SUSHI PREP AREA.

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: FOOD DEBRIS AND GREASE ON FLOORS; MUST DETAIL CLEAN FLOORS THRU-OUT REAR STORAGE ROOM, FRONT BAR AREA AND SUSHI PREP AREA; UNDER, BEHIND EQUIPMENT AT CORNERS AND ALONG WALLS.

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.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: OPENINGS AROUND PIPES INSIDE REAR STORAGE ROOM AND WASHROOMS; INSTRUCTED TO SEAL TO PREVENT PEST ENTRY. EXCESSIVE GREASE BUILD-UP ON HOODS AND FILTERS AT BOTH PREP AREAS; INSTRUCTED TO CLEAN AND MAINTAIN. NORTH WALLS UNDER 3COMPARTMENT SINK AT SUSHI PREP AREA IN POOR REPAIR; INSTRUCTED TO REMOVE PEELING PAINT, REPAIR WALL AND REPAINT.

Damaged surfaces cannot be properly cleaned and may harbor pests.

Walls and ceilings must be smooth, cleanable, and in good repair.

Smooth, washable surfaces in food areas; Light colored; No holes or cracks; Clean and maintained.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: LEAKING PIPES UNDER EXPOSED SINK AT MAIN KITCHEN AND SUSHI PREP AREA; INSTRUCTED TO REPAIR; ALSO REPAIR 2COMPARTMENT FAUCET.

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.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: NO THERMOMETERS INSIDE SOME COOLERS; INSTRUCTED TO PROVIDE THERMOMETERS.

Poor personal hygiene transfers contaminants to food.

Food handlers must maintain personal cleanliness.

Clean outer clothing; Hair restraints; Short, clean fingernails; No jewelry except plain ring; Clean hands and arms.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: NO THERMOMETERS INSIDE SOME COOLERS; INSTRUCTED TO PROVIDE THERMOMETERS.

Poor personal hygiene transfers contaminants to food.

Food handlers must maintain personal cleanliness.

Clean outer clothing; Hair restraints; Short, clean fingernails; No jewelry except plain ring; Clean hands and arms.