SAWA SUSHI Fails Health Inspection - Chicago Restaurant

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS - Comments: OBSERVED NO PROCEDURES OR SUPPLIES FOR RESPONDING TO VOMITING AND DIARRHEA EVENTS, INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION 7-38-005. NEED TO PROVIDE DISINFECTANT RATED FOR NOROVIRUS.

Vomit and diarrhea contain millions of viral particles. One incident can contaminate entire facility and cause outbreak affecting dozens.

Written procedures required for cleaning bodily fluid events to prevent disease transmission.

Written procedure must address: Isolating contaminated area; Removing and discarding affected food; Using proper PPE; Cleaning and sanitizing with appropriate concentration; Proper disposal of contaminated materials.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED NO HAND WASHING CLEANSER AT THE HAND WASH SINKS IN THE REAR AND FRONT PREP AREAS. INSTRUCTED TO PROVIDE HAND WASHING CLEANSER AT ALL HAND WASHING SINKS AND MAINTAIN. PRIORITY FOUNDATION 7-38-030(c)

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.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED NO DRYING PROVISIONS AT THE HAND WASHING SINK IN THE DISH WASHING AREA. INSTRUCTED TO PROVIDE DRYING PROVISIONS AT ALL HAND WASHING SINKS AND MAINTAIN. PRIORITY FOUNDATION 7-38-030(c) CONSOLIDATED WITH ABOVE CITATION

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.

CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD - Comments: OBSERVED NO DISCLOSURE OR REMINDER STATEMENT ON THE MENUS AT THIS TIME. PREMISES SERVED SUSHI(RAW), INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION 7-38-005

Dirty surfaces attract pests and can contaminate food indirectly.

Non-food contact surfaces must be kept clean.

Clean as often as necessary; Remove grease and debris; Maintain equipment exteriors; Keep walls, ceilings, floors clean.

COMPLIANCE WITH VARIANCE/SPECIALIZED PROCESS/HACCP - Comments: OBSERVED THE SUSHI RICE LAB REPORT DATED 2-15-2012. INSTRUCTED MUST HAVE THE PROCEDURE TESTED BY LAB EVERY 5 YEARS AND MAINTAIN. PRIORITY FOUNDATION 7-38-005

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.

INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: OBSERVED AN APPROXIMATE 1 1/2 INCH GAP AT THE REAR EXIT DOOR ON THE LEFT SIDE. INSTRUCTED TO REPAIR AND MAINTAIN TO PREVENT PESTS AND RODENTS.

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: NO PEST CONTROL LOG BOOK OR SERVICE REPORTS ON SITE AT TIME OF INSPECTION. INSTRUCTED TO PROVIDE AND MAINTAIN. PRIORITY FOUNDATION 7-38-020(c)

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.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED BOXES OF CHOP STICKS, FOOD CONTAINERS, SEAWEED, AND WHITE 5 GALLON BUCKETS STORE ON THE FLOOR IN THE REAR STORAGE AREA. INSTRUCTED TO ELEVATE 6 INCHES OR MORE OFF THE FLOOR 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.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED BOXES OF CHOP STICKS, FOOD CONTAINERS, SEAWEED, AND WHITE 5 GALLON BUCKETS STORE ON THE FLOOR IN THE REAR STORAGE AREA. INSTRUCTED TO ELEVATE 6 INCHES OR MORE OFF THE FLOOR 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.