SUSHI TOKORO Gets Conditional Pass on Health Inspection - Chicago Restaurant

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA - Comments: NO PAPER TOWEL ON THE EXPOSED HAND SINK IN THE KITCHEN PREP AREA. INSTRUCTED MANAGER THAT ALL HANDWASHING FACILITIES MUST BE PROVIDED WITH HAND SOAP AND PAPER TOWEL ALL THE TIMES. CRITICAL VIOLATION 7-38-030. MANAGER ASKED ONE OF THE EMPLOYEE TO PROVIDE PAPER TOWEL ON THE HAND SINK DURING INSPECTION.

Missing supplies prevent proper handwashing, forcing inadequate cleaning that spreads pathogens.

All handwashing sinks must have soap and hand drying provisions.

Soap in dispensers at each sink; Paper towels in dispensers or air dryers; Supplies maintained during all hours; Waste receptacles if paper towels used.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: INSTRUCTED TO INSTALL SPLASH GUARD ON THE RIGHT SIDE OF THE EXPOSED HAND SINK IN THE PREP KITCHEN AREA (VERY CLOSE TO THE PREP COOLER). AROUND EXPOSED HAND SINK IN THE WAIT STATION AND ON THE RIGHT AND LEFT SIDE OF THE EXPOSED HAND SINK IN THE SUSHI PREP AREA AND MAINTAIN.

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 DETAIL CLEAN THE FOLLOWING: THE EXTERIOR OF THE RICE COOKER IN THE KITCHEN PREP AREA, EXTERIOR DOOR OF ALL COOLERS, PREP TABLES TOP AND BOTTOM SHELVE, ALL SHELVING OF THE DRY STORAGE AREA AND MAINTAIN.

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 DETAIL CLEAN THE FLOOR THRU-OUT THE PREP KITCHEN,PREP AREA, DISH WASHING AREA, UNDER THE COOKING EQUIPMENT (WITH FOOD DEBRIS AND DUST) AND MAINTAIN.

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.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: CEILING VENT COVER WITH HEAVY DUST BUILD UP IN THE KITCHEN PREP AREA. MUST CLEAN, REMOVE DUST AND MAINTAIN. HOLE/GAP AROUND THE PIPES THRU-OUT REAR STORAGE AREA. MUST SEAL AND MAINTAIN. PEELING PAINT ON THE WALLS BY THE SUSHI AREA. MUST SCRAPE PAINT AND RE PAINT.

Damaged surfaces cannot be properly cleaned and may harbor pests.

Walls and ceilings must be smooth, cleanable, and in good repair.

Smooth, washable surfaces in food areas; Light colored; No holes or cracks; Clean and maintained.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: ALL FOOD STOCKS STORED ON THE FLOOR IN THE DRY STORAGE AREA, MUST BE ELEVATED 6" OFF THE FLOOR. OR PROVIDE RAISED SHELVINGS TO STORE FOOD STOCKS.

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.

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN - Comments: ALL EMPLOYEES IN THE PREP AREA HANDLING FOODS MUST WEAR A HAIR RESTRAINT TO CONFINE THE HAIR.

Unwashed produce can harbor pathogens and chemical residues.

Raw fruits and vegetables must be washed before use.

Wash thoroughly under running water; Before cutting, combining, cooking, or serving; Remove soil and contaminants.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED - Comments: ALL WASH CLOTH FOR WIPING THE PREP TABLES, CHOPPING BOARD, COOLERS MUST BE STORED ON A BUCKET WITH SANITIZING SOLUTION.

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 (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED - Comments: ALL WASH CLOTH FOR WIPING THE PREP TABLES, CHOPPING BOARD, COOLERS MUST BE STORED ON A BUCKET WITH SANITIZING SOLUTION.

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.