UMAI Fails Health Inspection - Chicago Restaurant

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: 5-202.12(A) OBSERVED INADEQUATE HOT WATER AT THE WOMEN'S AND MEN'S TOILET ROOMS HAND WASHING SINK, AT THE TIME OF THE INSPECTION HOT WATER ONLY REACHED 77.2F. INSTRUCTED TO REPAIR AND ALWAYS MAINTAIN AN ADEQUATE HOT WATER TEMPERATURE OF 100F AT ALL TIMES. PRIORITY VIOLATION. CITATION ISSUED 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.

FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: 4-501.114 OBSERVED THE LOW TEMPERATURE DISH MACHINE NOT PROPERLY SANITIZING, AT THE TIME OF THE INSPECTION SAID DISH MACHINE WAS IN USE AND SANITIZING AT 0PPM. INSTRUCTED TO ALWAYS PROPERLY SANITIZE AT 50PPM-100PPM AT ALL TIMES. DISH MACHINE TECHNICIAN ARRIVED DURING THE INSPECTION TO REPAIR SAID DISH MACHINE AND BY THE END OF THE INSPECTION SAID DISH MACHINE WAS SANITIZING AT 100PPM. PRIORITY VIOLATION. CITATION ISSUED 7-38-025.

Dirty equipment harbors and spreads pathogens, causing cross-contamination and illness.

All food contact surfaces must be properly cleaned and sanitized.

Wash, rinse, sanitize after each use; Clean between different raw foods; Every 4 hours for continuous use; When contaminated; Proper procedures and chemicals.

PROPER HOT HOLDING TEMPERATURES - Comments: 3-501.16(A:1) OBSERVED INADEQUATE HOT HOLDING TEMPERATURES OF TCS FOODS, OBSERVED ABOUT 8 LBS OF COOKED FISH AND COOKED SHRIMP AT 98.6F BEING HELD UNDER A HEAT LAMP IN THE SUSHI FOOD PREP AREA. INSTRUCTED TO DISCARD AND DENATURE SAID TCS FOODS AND ALWAYS MAINTAIN ALL HOT HOLDING TCS FOODS AT 135F OR ABOVE AT ALL TIMES. EMPLOYEE DISCARDED SAID TCS FOODS DURING THE INSPECTION. PRIORITY VIOLATION. CITATION ISSUED 7-38-005.

Temperatures above 41°F allow rapid bacterial multiplication, doubling every 20 minutes.

Cold foods must be held at 41°F or below.

Maintain 41°F or below; Check temperatures regularly; Properly functioning refrigeration; Thermometers in all units; Keep doors closed.

PROPER COLD HOLDING TEMPERATURES - Comments: 3-501.16(A:2,&B) OBSERVED TCS FOODS AT INADEQUATE COLD HOLDING TEMPERATURE, OBSERVED ABOUT 3 LBS OF RAW EGGS AT 68F IN A BOX IN THE FOOD PREP AREA. INSTRUCTED TO DISCARD AND DENATURE SAID TCS FOODS AND ALWAYS MAINTAIN ALL COLD HOLDING TCS FOODS AT 41F OR BELOW AT ALL TIMES. MANAGER DISCARDED SAID TCS FOOD DURING THE INSPECTION. PRIORITY VIOLATION. CITATION ISSUED UNDER VIOLATION #21.

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.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: 3-302.12 OBSERVED DRY FOODS STORAGE CONTAINERS NOT LABELED. INSTRUCTED TO PROVIDE A LABEL WITH THE PRODUCT NAME FOR ALL DRY STORAGE CONTAINERS.

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.

INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: 6-501.111 OBSERVED EVIDENCE OF LIVE INSECT ACTIVITY ON SITE. OBSERVED ABOUT 5 LIVE LARGE FLIES FLYING AROUND THE CUSTOMER DINING AREA, IN THE WOMEN'S TOILET ROOM AND IN THE REAR FOOD PREP AREA. ALSO OBSERVED ABOUT 30 LIVE SMALL FLIES FLYING AROUND THE CUSTOMER DINING AREA AND ON THE WALLS OF THE CUSTOMER DINING AREA AND THE FRONT AND REAR FOOD PREP AREAS. OBSERVED A LIVE COCKROACH CRAWLING ON A CONTAINER OF FOOD THAT WAS STORED ON TOP OF THE 3 COMPARTMENT SINK LOCATED IN THE SUSHI PREP AREA, A LIVE COCKROACH CRAWLING IN A TOILET STALL IN THE WOMEN'S TOILET ROOM AND A LIVE COCKROACH CRAWLING ON THE WALL NEXT TO THE SMALL REFRIGERATOR OF THE FRONT SUSHI PREP AREA. INSTRUCTED TO ELIMINATE LIVE INSECT ACTIVITY, CLEAN AND SANITIZE AFFECTED AREAS AND RECOMMENDED CONTACTING PEST CONTROL FOR A SERVICE. PRIORITY FOUNDATION. CITATION ISSUED 7-38-020(A).

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.

INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: 6-501.112 OBSERVED AN EXCESSIVE NUMBER OF DEAD COCKROACHES IN THE REAR FOOD PREP AREA AROUND THE HOT WATER HEATER AND UNDER THE DISH MACHINE. INSTRUCTED TO REMOVE DEAD COCKROACHES, CLEAN AND SANITIZE.

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.

SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED - Comments: 4-904.11 OBSERVED TO GO CONTAINERS AND PLATES NOT INVERTED AT THE FRONT SUSHI PREP AREA COUNTER. INSTRUCTED TO INVERT KITCHENWARE IN ORDER TO PROTECT FROM POSSIBLE CONTAMINATION.

Contaminated single-use items transfer pathogens to food and customers.

Single-use items must be protected from contamination.

Store in original packaging; Protect from contamination; Handle by non-contact surfaces; Cannot reuse.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: 4-601.11(C) OBSERVED AN EXCESSIVE AMOUNT OF FOOD AND GREASE DEBRIS IN BETWEEN ALL COOKING EQUIPMENT, INSIDE OF THE FRYERS AND AROUND THE REFRIGERATION UNIT GASKETS. INSTRUCTED TO CLEAN AND SANITIZE ALL.

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.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: 5-204.12 UNABLE TO LOCATE THE BACK FLOW PREVENTION DEVICE ON THE ICE MACHINE. INSTRUCTED TO LOCATE OR PROVIDE.

Backflow can contaminate entire water supply with sewage or chemicals.

Plumbing must be properly installed with backflow prevention.

Air gaps at fixtures; Backflow preventers on connections; No cross-connections; Annual testing of devices; Proper drainage.

TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED - Comments: 5-501.17 OBSERVED NO COVERED RECEPTACLE INSIDE OF THE WOMEN'S TOILET ROOM. INSTRUCTED TO PROVIDE.

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: 6-501.12 OBSERVED FLOORS THROUGHOUT WITH ACCUMULATED DIRT DEBRIS. INSTRUCTED TO CLEAN.

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.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: 6-501.12 OBSERVED FLOORS THROUGHOUT WITH ACCUMULATED DIRT DEBRIS. INSTRUCTED TO CLEAN.

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.