UMAI Fails Health Inspection - Chicago Restaurant

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURE DURING STORAGE IN THE SUSHI PREP COOLERS. 4 OZS. OF BEEF (45.9 F), 3 LBS. OF CRAB (44.1 F), 10 OZS. OF SQUID (46.7 F) AND 10 OZS. OF SALMON (45.1 F). ALL VALUED AT APPROXIMATELY $30 WERE DISCARDED. INSTRUCTED TO KEEP COLD FOODS AT 40F OR LOWER DURING STORAGE. CRITICAL VIOLATION 7-38-005 (A)

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.

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS. - Comments: POOR HYGIENIC PRACTICES: MALE FOOD HANDLERS IN THE SUSHI FOOD PREPARATION AREA NOT WASHING THEIR HANDS. ONE FOOD HANDLER ENTERED THE FOOD PREPARATION AREA WENT TO THE HAND SINK, WET HIS HANDS, DRIED THEM AND BEGAN PUTTING ON GLOVES. ANOTHER JUST PUT ON GLOVES WITH OUT WASHING HIS HANDS. INSTRUCTED TO PROPERLY WASH HANDS WITH SOAP AT A MINIMUM OF 20 SECONDS BEFORE PUTTING ON GLOVES. CRITICAL VIOLATION 7-38-010 (A)

Hands are #1 vehicle for pathogen transfer. Bare hand contact with ready-to-eat foods causes majority of foodborne outbreaks.

Proper handwashing and no bare hand contact with ready-to-eat foods.

Wash hands for 20 seconds with soap and warm water; Use utensils, deli tissue, or gloves for ready-to-eat foods; Wash hands after restroom, handling raw foods, touching face/hair, and between tasks.

WASH AND RINSE WATER: CLEAN AND PROPER TEMPERATURE - Comments: OBSERVE EMPLOYEES NOT PROPERLY WASHING, RINSING NOR SANITIZING MULTI USE UTENSILS AT THE 3-COMPARTMENT SINK. THERE IS A SMALL, STAINLESS STEEL POT INSIDE THE MIDDLE COMPARTMENT WITH SOAP, WATER AND A SPONGE INSIDE OF IT THAT THEY WERE USING TO WASH MULTI-UTENSILS. INSTRUCTED TO PROPERLY SET UP THE 3-COMPARTMENT SINK FOR ADEQUATE WASHING, RINSING AND SANITIZING THE MULTI-USE UTENSILS. CRITICAL VIOLATION 7-38-030

Inadequate sanitization allows pathogens to survive and multiply, causing cross-contamination and foodborne illness.

Food contact surfaces must be properly washed, rinsed, and sanitized.

Clean and sanitize: After each use with different raw foods; Between raw and ready-to-eat foods; Every 4 hours for continuous use; When contaminated; Using approved methods and concentrations.

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA - Comments: FOUND THE SINK IN THE REAR FOOD PREPARATION AREA DESIGNATED AS THE HAND SINK NOT ACCESSIBLE FOR HAND WASHING. THERE WAS A LARGE MULTI-USE POT ON TOP AND PARTS OF SOME EQUIPMENT INSIDE. INSTRUCTED TO ENFORCE THE SIGN ABOVE THE SINK DESIGNATING THE SINK AS A HAND SINK AND NOT A PREP SINK. CRITICAL VIOLATION 7-38-030

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.

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: FOUND THE PREVIOUS MINOR VIOLATIONS FROM REPORT #2010069 DATED 04/10/2017 THAT WAS NOT CORRECTED AND/OR MAINTAINED. INSTRUCTED TO CORRECT AND MAINTAIN: 32-THE CUTTING BOARD IN THE REAR FOOD PREPARATION AREA HAS DARK GROOVES AND STAINS. INSTRUCTED TO SAND OR REPLACE THE CUTTING BOARD. MUST KEEP SMOOTH AND EASILY CLEANABLE. 33-THE KNIFE ON THE KNIFE RACK AND THE KNIFE RACK ALONG WITH THE INTERIOR OF THE OVEN AND ICE MACHINE ARE IN NEED OF CLEANING. INSTRUCTED TO CLEAN AND MAINTAIN ALL. 34-THE FLOORS BEHIND THE COOKING/COOLING EQUIPMENT, IN THE CORNERS AND THE INTERIOR OF THE FLOOR DRAINS ARE IN NEED OF CLEANING TO REMOVE FOOD AND DIRT BUILD UP. INSTRUCTED TO CLEAN AND MAINTAIN. 35-THE VENTILATION FILTERS NEED TO BE CLEANED. INSTRUCTED TO CLEAN AND MAINTAIN. 43-THE WASH CLOTHS ARE NOT PROPERLY STORED WHEN NOT IN USE. INSTRUCTED TO STORE IN SANITIZING SOLUTION (MUST BE AT THE REQUIRED PPM) WHEN NOT IN USE. SERIOUS VIOLATION 7-42-090

Specialized processes without proper controls can create deadly toxins like botulism.

Special processes require approved HACCP plans or variances.

Written HACCP plan for: Vacuum packaging; Sous vide; Smoking for preservation; Curing; Using additives. Plan must be approved by CDPH.

This violation was corrected during the inspection.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: THE LOWER SURFACE OF BOTH REACH IN FREEZERS IS DAMAGED EXPOSING THE INSULATION. INSTRUCTED TO FIX AND MAINTAIN. -THE RUBBER GASKETS ON THE PREP REACH IN COOLERS IN FRONT OF THE COOKING EQUIPMENT NEEDS TO BE REPLACED. MUST REPLACE.

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: THE REACH IN FREEZERS AND COOLERS IN THE REAR FOOD PREPARATION AREA HAS BLOOD, DIRT AND FOOD ON THE LOWER SURFACES. INSTRUCTED TO DETAIL CLEAN AND SANITIZE. ALSO, THE STORAGE RACKS THAT THE MULTI USE UTENSILS AND INGREDIENTS ARE STORED ON NEEDS TO BE CLEANED AND MAINTAINED.

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.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: THE WALLS BEHIND THE COOKING EQUIPMENT, THE CEILING TILES AND VENTS IN THE REAR FOOD PREPARATION AREA HAS DIRT, DUST, FOOD AND GREASE ON THEM. INSTRUCTED TO DETAIL CLEAN. MAINTAIN SAME.

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.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: THERE IS A LEAK AT THE BASE OF THE FAUCET (UNDERNEATH THE BACK FLOW PREVENTION DEVICE) ON THE MOP SINK. INSTRUCTED TO FIX AND MAINTAIN.

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: INSTRUCTED TO PROVIDE THERMOMETERS TO ALL COOLERS AND CONSPICUOUSLY PLACE THEM INSIDE. ALSO, MUST OBTAIN AND USE STEMMED THERMOMETERS FOR INTERNAL TEMPERATURE TAKINNG. MAINTAIN SAME.

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: INSTRUCTED TO PROVIDE THERMOMETERS TO ALL COOLERS AND CONSPICUOUSLY PLACE THEM INSIDE. ALSO, MUST OBTAIN AND USE STEMMED THERMOMETERS FOR INTERNAL TEMPERATURE TAKINNG. MAINTAIN SAME.

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.