SUSHI + Fails Health Inspection - Chicago Restaurant

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION - Comments: OBSERVED AN OPEN CONVEYOR BELT SYSTEM IN PLACE THAT WILL BE USED TO TRANSPORT SUSHI THROUGHOUT DINING ROOM. MUST PROVIDE THIS DEPARTMENT WITH WRITTEN PLAN FOR HOW FOOD WILL BE PROTECTED ON THIS SYSTEM, INCLUDING SNEEZE-PROTECTION AND TEMPERATURE CONTROL. MUST ALSO PROVIDE SPEC SHEET FOR THE CONVEYOR MACHINE. SERIOUS VIOLATION: 7-38-005(A)

Dirty equipment harbors and spreads pathogens, causing cross-contamination and illness.

All food contact surfaces must be properly cleaned and sanitized.

Wash, rinse, sanitize after each use; Clean between different raw foods; Every 4 hours for continuous use; When contaminated; Proper procedures and chemicals.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: NO PEST CONTROL LOG BOOK ON SITE. MUST PROVIDE COMPLETE PEST CONTROL LOG BOOK ON SITE, INCLUDING RECENT REPORTS, PESTICIDE CHEMICAL INFORMATION AND IDPH LICENSE INFORMATION. SERIOUS VIOLATION: 7-38-020

Unprotected openings allow pest entry, leading to contamination of food and surfaces.

Building openings must be protected against pest entry.

Doors tight-fitting and self-closing; Windows screened; Openings sealed; Pest control log maintained; Regular monitoring; Professional service when needed.

DISH MACHINES: PROVIDED WITH ACCURATE THERMOMETERS, CHEMICAL TEST KITS AND SUITABLE GAUGE COCK - Comments: NO CHEMICAL TEST KIT OBSERVED ON SITE FOR LOW-TEMP CHLORINE DISH MACHINE. MUST PROVIDE CHLORINE TEST STRIPS. SERIOUS VIOLATION: 7-38-030

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.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: MUST ELIMINATE MOISTURE FORMING ON CEILING OF WALK IN COOLER.

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: MUST CLEAN CONSTRUCTION DUST AND DEBRIS FROM ALL SINKS THROUGHOUT PREP AND DISH ROOM.

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: MUST CLEAN DUST AND DEBRIS FROM FLOORS THROUGHOUT.

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: MUST FINISH INSTALLING SODA LINE SYSTEM AND MOUNT HAND GUN AT BAR. MUST FINISH MOUNTING SOAP AND PAPER TOWEL DISPENSERS AT ALL HAND SINKS (SOAP ALREADY PROVIDED ON SITE). MUST REPAIR LOOSE SINK STOPPERS AT LEFT AND CENTER COMPARTMENT OF LARGE 3 COMPARTMENT SINK.

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: MUST PROVIDE INTERNAL THERMOMETERS FOR ALL COLD HOLDING UNITS (SOME PREP TOP COOLERS IN MAIN KITCHEN MISSING 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: MUST PROVIDE INTERNAL THERMOMETERS FOR ALL COLD HOLDING UNITS (SOME PREP TOP COOLERS IN MAIN KITCHEN MISSING 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.