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

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: NOTED SERVICE COOLER AT THE SUSHI PREP AREA TO BE IMPROPER AT 46.7F. INSTRUCTED NOT TO USE UNTIL EQUIPMENT IS MAINTAINING PROPER TEMPERATURE OF 40F OR BELOW. EQUIPMENT TAGGED AND HELD FOR INSPECTION. PREMISES HAS OTHER COOLERS MAINTAINING PROPER TEMPERATURES. CITATION ISSUED FOR CRITICAL VIOLATION #7-38-005(A)

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.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: NOTED INTERNAL TEMPERATURE OF THE FOLLOWING POTENTIALLY HAZARDOUS FOOD ITEMS INSIDE WALK IN COOLER, SERVICE COOLER AND ON COUNTER TOP TO BE IMPROPER BETWEEN 47F TO 136F. FISH SAUCE 47.8F, FRIED EGGS 135.1F,SEAFOOD PANCAKES 123.4F,EGGS 67.5F,COOKED RADISH 57.5F, POTATOES 131F, GREEN BEANS 136.5F, FISH CAKE 111.4F,GREENS 110.6F. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 19LBS OF PRODUCTS WORTH $44.00 THROUGH DENATURING PROCESS. INSTRUCTED TO MONITOR FOOD TEMPERATURES AT ALL TIMES. CITATION ISSUED FOR CRITICAL VIOLATION #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.

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS. - Comments: NOTED ONE EMPLOYEE CLEAN THEIR NOSTRILS WITH HANDS, THEN WIPE IT WITH BOTH HANDS AND WITHOUT WASHING HANDS CONTINUED TO PREPARE/SERVE FOOD, NOTED ANOTHER EMPLOYEE WASHING HANDS AT THE 3 COMPARTMENT SINK WITH NO SOAP, NOTED EMPLOYEE PICKING UP FOOD FROM SERVING TRAY AT KITCHEN COUNTER WITH BARE HANDS, NO HANDS WASHED AND NO SERVING UTENSILS USED. INSTRUCTED TO WASH HANDS AT ALL TIMES AND AS NEEDED. CITATION ISSUED FOR CRITICAL VIOLATION #7-38-010(A).

Hands are #1 vehicle for pathogen transfer. Bare hand contact with ready-to-eat foods causes majority of foodborne outbreaks.

Proper handwashing and no bare hand contact with ready-to-eat foods.

Wash hands for 20 seconds with soap and warm water; Use utensils, deli tissue, or gloves for ready-to-eat foods; Wash hands after restroom, handling raw foods, touching face/hair, and between tasks.

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED - Comments: NOTED EXPOSED HAND WASH SINK AT THE PREP AREA NEXT TO THE 3 COMPARTMENT SINK CLOGGED. (WATER NOT DRAINING). INSTRUCTED TO CONSULT WITH PLUMBER TO REPAIR AND MAINTAIN SINK WITHIN 48 HOURS. PREMISES HAS ANOTHER EXPOSED HAND WASH SINK AT THE KITCHEN PREP AREA WITH 15 FEET THAT EMPLOYEES CAN USE TEMPORARILY FOR HAND WASHING. CITATION ISSUED FOR CRITICAL VIOLATION #7-38-030.

Inadequate facilities lead to poor hygiene practices and potential fecal contamination.

Sufficient, properly maintained toilet facilities required.

Adequate number for staff; Convenient location; Self-closing doors; Toilet paper; Covered waste receptacles; Maintained clean; Proper ventilation.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: NOTED NO CERTIFIED FOOD MANAGER ON DUTY WHILE POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED. (MEAT, SOUP, KIM CHI, SUSHI ETC). FOOD SERVICE MANAGER ARRIVED ON SITE AT ABOUT 12:30PM. INSTRUCTED TO ALWAYS HAVE A FOOD SERVICE MANAGER ON DUTY AT ALL TIMES. CITATION ISSUED FOR SERIOUS VIOLATION #7-38-012

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.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: NOTED MULTI UTENSIL (PLATES, BOWL,CUPS ETC) ON SHELVING AT THE KITCHEN PREP AREA NOT PROPERLY STORED. INSTRUCTED TO INVERT OR COVER WITH A CLEAN PROTECTIVE COVER TO PREVENT DIRT ACCUMULATION AND 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: NOTED RUSTY SHELVES ABOVE 3 COMPARTMENT SINK AND INSIDE THE WALK IN COOLER. INSTRUCTED TO REPAIR OR REPAINT WITH A NON TOXIC FOOD GRADE PAINT....MUST ALSO PROVIDE STOPPERS AT THE 3 COMPARTMENT SINK.

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.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: INSTRUCTED TO CLEAN FLOORS UNDERNEATH COOKING STOVE AT THE REAR SUSHI PREP AREA.

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.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: INSTRUCTED TO REPAIR LEAKING FAUCET AT THE 2 COMPARTMENT SINK OF KITCHEN PREP AREA.

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.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: INSTRUCTED TO REPAIR LEAKING FAUCET AT THE 2 COMPARTMENT SINK OF KITCHEN PREP AREA.

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.