SHINJU SUSHI JAPANESE RESTAURANT LLC Gets Conditional Pass on Health Inspection - Chicago Restaurant

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS - Comments: OBSERVED INADEQUATE SUPPLIES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS. INSTRUCTED MANAGER TO PROVIDE CLEAN UP SUPPLIES AND MAINTAIN. PRIORITY FOUNDATION VIOLATION 7-38-005

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 SIGNS AT HAND WASHING SINKS IN PREP AND WASHROOM AREAS. INSTRUCTED MANAGER TO PROVIDE HAND WASHING SIGNS AT ALL HAND WASHING SINKS USED BY EMPLOYEES.

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.

REQUIRED RECORDS AVAILABLE: SHELLSTOCK TAGS, PARASITE DESTRUCTION - Comments: OBSERVED NO FREEZING RECORDS FOR PARASITE DESTRUCTION ON SITE FOR READY TO EAT , RAW, RAW-MARINATED, PARTIALLY COOKED OR MARINTATED-PARTIALLY COOKED FISH. INSTRUCTED MANAGER TO PROVIDE AND MAINTAIN. PRIORITY 7-38-005

Uncorrected violations continue posing health risks and often worsen over time.

Previous critical violations must be corrected.

All previous violations corrected within required timeframes; Critical violations corrected immediately; Documentation of corrections maintained.

PROPER DATE MARKING AND DISPOSITION - Comments: OBSERVED NO DATE-MARKING FOR REFRIGERATED READY TO EAT TCS FOOD HELD MORE THAN 24 HOURS. INSTRUCTED MANAGER TO PROVIDE. PRIORITY FOUNDATION 7-38-005

Inadequate reheating fails to kill bacteria that grew during storage.

Foods must be reheated to 165°F within 2 hours.

Reheat to 165°F within 2 hours; Use proper equipment (not hot holding units); Discard if not reaching temperature in time.

CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD - Comments: OBSERVED NO CONSUMER ADVISORY AND DISCLOSURE STATEMENT ON MENU. INSTRUCTED MANAGER TO PROVIDE CONSUMER ADVISORY AND DISCLOSURE. 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: PREMISES HAS OUTDATED(2008) LAB LETTER BEYOND 5-YEARS. MUST UPDATE LAB LETTER FOR SUSHI RICE WITH VINEGAR AS A FOOD ADDITIVE. PRIORITY FOUNDATION VIOLATION 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.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: OBSERVED BULK FOOD CONTAINERS NOT LABELED IN REAR STORAGE AREA. INSTRUCTED MANAGER TO LABEL ALL BULK CONTAINERS WITH COMMON NAME OF FOOD.

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.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: OBSERVED NO COVER FOR ICE BIN IN FRONT PREP AREA. INSTRUCTED MANAGER TO PROVIDE. OBSERVED FOOD ITEMS STORED ON FLOOR IN WALK-IN COOLER/FREEZER. INSTRUCTED MANAGER TO ELEVATE ALL STOCK SIX INCHES OFF FLOOR AND MAINTAIN.

Contamination during preparation is a leading cause of foodborne illness.

Prevent contamination during all food handling.

Minimize bare hand contact; Prevent cross-contamination; Use clean equipment; Proper employee hygiene.

WIPING CLOTHS: PROPERLY USED & STORED - Comments: OBSERVED SOILED WIPING CLOTHS STORED ON PREP TABLES. INSTRUCTED MANAGER TO STORE WASH CLOTHS IN SANITIZING SOLUTION BETWEEN USES.

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.

IN-USE UTENSILS: PROPERLY STORED - Comments: OBSERVED ICE SCOOP NOT PROPERLY STORED INSIDE ICE MACHINE. INSTRUCTED MANAGER TO STORE ICE SCOOP HANDLE UP TO PREVENT CONTAMINATION.

Improper storage contaminates utensils between uses.

In-use utensils must be properly stored between uses.

Store in food with handle out; On clean surface; In running water; In water at 135°F or above.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED RUSTED SURFACES ON BOTTOM OF PREP TABLE IN FRONT BEVERAGE AREA. INSTRUCTED MANAGER TO REPAIR/REPLACE AND MAINTAIN. OBSERVED CARDBOARD USED AS LINER ON SHELVING UNITS AND PREP TABLES. INSTRUCTED MANAGER TO REMOVE ALL CARDBOARD AND MAINTAIN SHELVING UNITS.

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: OBSERVED FOOD DEBRIS AND GREASE BUILDUP ON INTERIOR AND EXTERIOR SURFACES OF COOKING EQUIPMENT, PREP TABLES, COOLERS, FREEZERS, SHELVING UNITS. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN ALL FOOD AND NON-FOOD CONTACT SURFACES AND EQUIPMENT.

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 LEAK UNDER REAR HAND WASHING SINK. INSTRUCTED MANAGER TO REPAIR 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.

GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED - Comments: OBSERVED NO WASTE RECEPTACLE AT HAND WASHING SINKS IN PREP AREA. INSTRUCTED MANAGER TO PROVIDE WASTE RECEPTACLE IN ALL AREAS WASTE IS COMMONLY DISCARDED.

Poor waste management attracts pests and creates contamination sources.

Refuse must be properly contained and removed.

Leak-proof, pest-proof containers; Tight-fitting lids; Clean storage areas; Frequent removal; Containers cleaned.

GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED - Comments: OBSERVED NO WASTE RECEPTACLE AT HAND WASHING SINKS IN PREP AREA. INSTRUCTED MANAGER TO PROVIDE WASTE RECEPTACLE IN ALL AREAS WASTE IS COMMONLY DISCARDED.

Poor waste management attracts pests and creates contamination sources.

Refuse must be properly contained and removed.

Leak-proof, pest-proof containers; Tight-fitting lids; Clean storage areas; Frequent removal; Containers cleaned.