SUSHI LOOP Fails Health Inspection - Chicago Restaurant

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS - Comments: OBSERVED NO KIT PROVIDED ON-SITE FOR CLEAN-UP OF VOMITING AND DIARRHEAL EVENTS. INSTRUCTED TO MAINTAIN AT LEAST ONE KIT FOR THE CLEAN-UP OF VOMITING AND DIARRHEAL EVENTS ON-SITE AND AVAILABLE FOR USE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION.

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 HANDWASHING SINK AT THE 1ST FLOOR WOMEN'S WASHROOM REACHING MAXIMUM WATER TEMPERATURE OF 80.0F AT TIME OF LICENSE INSPECTION. INSTRUCTED TO REPAIR OR REPLACE 1ST FLOOR WOMEN'S RESTROOM HANDWASHING SINK TO PROVIDE WATER OF AT LEAST 100.0F AND MAINTAIN AT ALL TIMES. PRIORITY VIOLATION. 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 HAND SOAP NOT PROVIDED AT THE PRIVATE BAR AREA HANDWASHING SINK. INSTRUCTED TO PROVIDE HAND SOAP AT ALL HANDWASHING SINKS AND MAINTAIN AVAILABLE FOR USE IN HANDWASHING AT ALL TIMES. PRIORITY FOUNDATION VIOLATION. 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 DISPOSABLE PAPER TOWELS NOT PROVIDED AT THE MAIN KITCHEN 3-COMPARTMENT SINK AREA HANDWASHING SINK. INSTRUCTED TO PROVIDE DISPOSABLE PAPER TOWELS AT ALL HANDWASHING SINKS AND MAINTAIN AVAILABLE FOR USE IN HANDWASHING AT ALL TIMES. PRIORITY FOUNDATION VIOLATION. 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.

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: OBSERVED 2-DOOR REACH-IN DRAWER COOLER AT THE REAR KITCHEN PREP AREA TO BE AT IMPROPER INTERNAL TEMPERATURE FOR COLD-HOLDING TCS FOOD, AMBIENT AIR TEMPERATURE OF 48.6F AT TIME OF LICENSE INSPECTION. INSTRUCTED TO REPAIR OR REPLACE REAR KITCHEN PREP AREA 2-DOOR REACH-IN DRAWER COOLER TO MAINTAIN INTERNAL AMBIENT AIR TEMPERATURE TO STORE TCS FOOD AT 41.0F OR BELOW. PRIORITY VIOLATION. 7-38-005.

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.

THERMOMETERS PROVIDED & ACCURATE - Comments: OBSERVED SEVERAL COOLERS THROUGHOUT THE MAIN KITCHEN AREA TO BE MISSING INTERNAL AMBIENT AIR THERMOMETERS. INSTRUCTED TO PROVIDE AT LEAST ONE INTERNAL AMBIENT AIR THERMOMETER IN A CONSPICUOUS AND EASILY-VIEWABLE LOCATION IN ALL EQUIPMENT USED TO COLD-HOLD TCS FOOD ITEMS AND MAINTAIN AT ALL TIMES.

Inadequate lighting prevents detection of contamination and pests.

Adequate protected lighting required in all areas.

50 foot-candles at prep surfaces; 20 foot-candles at 30 inches in storage; Shielded bulbs over exposed food; Clean fixtures.

THERMOMETERS PROVIDED & ACCURATE - Comments: OBSERVED FOOD TEMPERATURE MEASURING PROBE THERMOMETER NOT ACCURATELY CALIBRATED AT TIME OF LICENSE INSPECTION, DISPLAYING TEMPERATURE OF -22.0F AT ROOM TEMPERATURE ENVIRONMENT. INSTRUCTED TO CALIBRATE FOOD TEMPERATURE MEASURING PROBE THERMOMETER WITHIN �2.0F THE INTENDED RANGE OF USE AND MAINTAIN AT ALL TIMES. PRIORITY FOUNDATION VIOLATION. 7-38-005.

Inadequate lighting prevents detection of contamination and pests.

Adequate protected lighting required in all areas.

50 foot-candles at prep surfaces; 20 foot-candles at 30 inches in storage; Shielded bulbs over exposed food; Clean fixtures.

INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: OBSERVED NO PEST CONTROL LOG BOOK PROVIDED ON-SITE AT TIME OF LICENSE INSPECTION. INSTRUCTED TO PROVIDE UP-TO-DATE PEST CONTROL LOG BOOK WITH ALL DOCUMENTATION REQUIRED BY THE LAW AND MAINTAIN AVAILABLE FOR INSPECTOR REVIEW ON-SITE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION. 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.

WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS - Comments: OBSERVED NO QUATERNARY AMMONIUM COMPOUND CHEMICAL SANITIZER TEST KIT PROVIDED ON-SITE AT TIME OF LICENSE INSPECTION. INSTRUCTED TO PROVIDE CHEMICAL SANITIZER TEST KIT FOR ALL CHEMICAL SANITIZERS UTILIZED BY THE FACILITY AND MAINTAIN ON-SITE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION. 7-38-005.

Cannot verify sanitization without test strips, risking contaminated equipment.

Warewashing facilities must be properly equipped and supplied.

3-compartment sink or dishwasher; Test strips for sanitizer; Thermometers for water temperature; Adequate drainboards; Proper detergents.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: OBSERVED NONFOOD-CONTACT SURFACES (INTERIOR CAVITY) OF KITCHEN AREA REACH-IN DRAWER COOLERS TO BE SOILED WITH DRIED FOOD DEBRIS AND OTHER SOILS. INSTRUCTED TO CLEAN NONFOOD-CONTACT SURFACES OF COLD-HOLDING EQUIPMENT AT ADEQUATE FREQUENCY TO PREVENT BUILD UP OF SOILS AND MAINTAIN.

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.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: OBSERVED NONFOOD-CONTACT SURFACES (INTERIOR CAVITY) OF KITCHEN AREA REACH-IN DRAWER COOLERS TO BE SOILED WITH DRIED FOOD DEBRIS AND OTHER SOILS. INSTRUCTED TO CLEAN NONFOOD-CONTACT SURFACES OF COLD-HOLDING EQUIPMENT AT ADEQUATE FREQUENCY TO PREVENT BUILD UP OF SOILS AND MAINTAIN.

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.