SUSHI NOVA Gets Conditional Pass on Health Inspection - Chicago Restaurant

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: OBSERVED NO COMPLETED EMPLOYEE HEALTH AND SAFETY POLICY ON SITE AT TIME OF INSPECTION. INSTRUCTED TO COMPLETE AND MAINTAIN SIGNED EMPLOYEE HEALTH POLICY FOR EACH EMPLOYEE. PRIORTIY FOUNDATION VIOLATION, 7-38-010. NO CITATION ISSUED.

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.

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS - Comments: OBSERVED NO KIT FOR CLEAN UP OF VOMITTING AND DIARRHEAL EVENTS ON SITE DURING TIME OF INSPECTION. INSTRUCTED MANAGER TO PROVIDE AND MAINTAIN A KIT FOR CLEAN UP OF ANY VOMIT OR DIARRHEA EVENTS. PRIORITY FOUNDATION VIOLATION, 7-38-005. NO CITATION ISSUED.

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 HANDWASHING SIGNS AT THE HANDWASHING SINK IN THE FRONT SUSHI PREP AREA, HANDWASHING SINK IN REAR PREPARATION AREA NEAR OVENS, AND AT HANDWASHING SINKS IN BOTH MEN'S AND WOMEN'S BATHROOMS. INSTRUCTED MANAGER TO PROVIDE SIGNS AT HANDWASHING SINKS.

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.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBESRVED NO DRAIN STOPPERS PRESENT AT THE THREE COMPARTNMENT SINK IN THE BAR AREA. INSTRUCTED TO PROVIDE ONE IN EACH BASIN.

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: OBESRVED NO DRAIN STOPPERS PRESENT AT THE THREE COMPARTNMENT SINK IN THE BAR AREA. INSTRUCTED TO PROVIDE ONE IN EACH BASIN.

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.