WAJO CUPS Gets Conditional Pass on Health Inspection - Chicago Restaurant

CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE - Comments: OBSERVED NO CERTIFIED FOOD MANAGER ON SITE WITH A CITY OF CHICAGO SANITATION CERTIFICATE OR VALID DOCUMENTATION WHILE (TCS FOODS) RICE,SUSHI ETC.IS BEING PREPARED/HANDLED.INSTRUCTED PERSON IN CHARGE,THAT A CITY OF CHICAGO CERTIFIED FOOD SERVICE MANAGER MUST BE ON SITE AT ALL TIMES WHILE (TCS FOODS) ARE PREPARED,HANDLED, AND/OR SERVED.INSTRUCTED TO COMPLY AS REQUIRED.PRIORITY FOUNDATION VIOLATION 7-38-012,CITATION ISSUED.

Lack of certification indicates potential gaps in food safety knowledge, increasing risk of improper food handling and foodborne illness.

Valid City of Chicago Food Service Sanitation Certificate required and must be posted.

Certificate must be: Current and valid; Posted conspicuously in public view; Held by person in charge during all operating hours; Renewed before expiration date.

FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: OBSERVED A SLIGHT DEBRIS ACCUMULATION ENCRUSTED ON THE INTERIOR OF THE ICE MACHINE.MUST REMOVE DEBRIS, DETAIL CLEAN INSIDE ICE MACHINE/HAVE SERVICED AND MAINTAIN ICE MACHINE AT ALL TIMES.

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.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: OBSERVED BULK CONTAINERS IN REAR DRY STORAGE ROOM WITHOUT A LABEL.INSTRUCTED TO PROVIDE THE COMMON NAME ON ALL BULK CONTAINERS TO PROPERLY IDENTIFY ITEM (SALT, SUGAR, FLOUR ETC).

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: OBSERVED NO SPLASHGUARD IN THE FRONT SUSHI PREP AREA BETWEEN HAND SINK AND PREP SINK.INSTRUCTED TO INSTALL A WASHABLE SPLASHGUARD 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: OBSERVED ICE SCOOP STORED INSIDE ICE MACHINE ON ICE.INSTRUCTED TO REMOVE AND PROVIDE AN ICE SCOOP CONTAINER TO PREVENT CONTAMINATION BEFORE USE.

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: INSTRUCTED TO DETAIL CLEAN AND MAINTAIN THE INTERIOR OF THE MICROWAVE AND PREP COOLERS.

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: BACKFLOW PREVENTION DEVICE NOT LOCATED AT UTILITY MOP SINK.MUST INSTALL SO BACKFLOW PREVENTION DEVICE MAY BE LOCATED TO BE SERVICED AND MAINTAINED.

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.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: OBSERVED WATER LEAK AT BASE OF LEFT FAUCET AT THE 3-COMPARTMENT SINK.INSTRUCTED TO REPAIR PLUMBING LEAK AND MAINTAIN.

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.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: INSTRUCTED TO DETAIL CLEAN AND ORGANIZE UTILITY MOP SINK ROOM AND REMOVE UNNECESSARY ARTICLES (MILK CRATES,BUILDING CONSTRUCTION MATERIALS ETC.) DUE TO POTENTIAL PEST HARBORAGE AND ELEVATE MOPS,BROOMS CLEANING EQUIPMENTS OFF THE FLOOR AT LEAST 6" INCHES TO FACILITATE CLEANING.

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.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: INSTRUCTED TO DETAIL CLEAN THE KITCHEN EXHAUST HOOD/FILTERS TO REMOVE ACCUMULATION OF GREASE BUILD-UP AND MAINTAIN.

Poor ventilation causes condensation and grease buildup; inadequate lighting hides contamination.

Proper ventilation and lighting required throughout.

Ventilation prevents condensation; Adequate lighting for operations; Fixtures shielded; Hoods over cooking equipment.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: INSTRUCTED TO DETAIL CLEAN THE KITCHEN EXHAUST HOOD/FILTERS TO REMOVE ACCUMULATION OF GREASE BUILD-UP AND MAINTAIN.

Poor ventilation causes condensation and grease buildup; inadequate lighting hides contamination.

Proper ventilation and lighting required throughout.

Ventilation prevents condensation; Adequate lighting for operations; Fixtures shielded; Hoods over cooking equipment.