SUSHI TOKORO Gets Conditional Pass on Health Inspection - Chicago Restaurant

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: NO EMPLOYEE HEALTH POLICY ON SITE. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION 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: NO CLEAN UP PROCEDURE FOR VOMITING AND DIARRHEAL EVENTS. INSTRUCTED TO PROVIDE AND PROVIDE CLEANING SUPPLIES KIT. PRIORITY FOUNDATION 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.

PROPER COLD HOLDING TEMPERATURES - Comments: TCS FOODS INSIDE THE DISPLAY COOLER IN THE SUSHI STATION ARE AT IMPROPER TEMPERATURE, RED TUNA AT 44.5 DEGREE F, WHITE TUNA AT 43.9 DEGREE F, SALMON AT 44.6 DEGREE F. COOLER TEMPERATURE AT 41.0F. INSTRUCTED MANAGER THAT ALL RAW FISH MUST MAINTAIN A TEMPERATURE OF 38.0 DEGREE F OR BELOW DURING STORAGE AND DISPLAY. MANAGER DISCARDED THE SAID PRODUCT WORTH $250.00 TOTAL 8 LBS. PRIORITY VIOLATION 7-38-005 CITTAION ISSUED.

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.

PROPER DATE MARKING AND DISPOSITION - Comments: ALL READY TO EAT TCS FOODS INSIDE THE REACH IN COOLER AND PREP COOLER THAT IS HELD OVER 24 HOURS MUST BE PROPERLY LABELED WITH NAME OF THE PRODUCT AND EXPIRATION DATE(7 DAYS FROM PREPARATION DATE). PRIORITY FOUNDATION 7-38-005 NO CITATION ISSUED.

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: MUST PROVIDE REMINDER AND DISCLOSURE ON ALL THE RAW OR UNDERCOOKED FOODS BEING SERVED ON SITE AND ALSO ASTERICK RAW FOODS ON THE MENU. PRIORITY FOUNDATION 7-38-005 NO CITATION ISSUED.

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.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: MUST PROPERLY LABELED ALL DRY FOOD CONTAINERS WITH COMMON NAME. AND ALL FOOD CONTAINERS THAT IS NOT ORIGINAL CONTAINERS WITH FOOD MUST BE LABELED PROPERLY.

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: 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.

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.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: INSTRUCTED TO REPLACE GROCERY BAG BEING USED TO STORE FROZEN AND FRESH FOODS WITH FOOD GRADE STORAGE BAG.

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: CLEAN THE INTERIOR BOTTOM SHELVE OF THE REACH IN FREEZER WITH FOOD CRUMBS 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: DEEP FRYER BOTTOM COMPARTMENT,INTERIOR OF THE DOOR OF THE DEEP FRYER, WOK, WITH HEAVY GREASE BUILD-UP. ALSO EXTERIOR SIDES OF THE STOVE, DEEP FRYER AND GRILL WITH GRIMES, HEAVY GREASE AND DUST ACCUMULATED. INSTRUCTED TO DETAIL CLEAN 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.

TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED - Comments: WOMENS WASHROOM WASTE RECEPTACLES MUST BE PROVIDED WITH LID OR COVER FOR FEMININE ITEMS.

Inadequate facilities lead to poor hygiene and contamination.

Toilet rooms must be properly equipped and maintained.

Self-closing doors; Toilet paper; Covered waste receptacles; Handwashing supplies; Cleaned regularly; Proper ventilation.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: CEILING VENT COVER IN BOTH WASHROOMS WITH HEAVY DUST BUILD-UP. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING - Comments: ALL EMPLOYEES FOOD HANDLER TRAINING CERTIFICATE ARE ALL EXPIRED. INSTTUCTED TO RE TAKE THE TRAINING TEST AND PROVIDE THE CERTIFICATE.

Smoking contaminates hands and food with nicotine and tar residues.

Smoking prohibited in food establishments.

No smoking in any part of establishment; Designated areas away from food; Proper signage posted.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING - Comments: ALL EMPLOYEES FOOD HANDLER TRAINING CERTIFICATE ARE ALL EXPIRED. INSTTUCTED TO RE TAKE THE TRAINING TEST AND PROVIDE THE CERTIFICATE.

Smoking contaminates hands and food with nicotine and tar residues.

Smoking prohibited in food establishments.

No smoking in any part of establishment; Designated areas away from food; Proper signage posted.