YUZU SUSHI AND ROBATA GRILL Fails Health Inspection - Chicago Restaurant

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE. WHITE RICE INSIDE THE HOT HOLD UNIT AT TEMP OF 92.5F.PRODUCTS IS USED FOR SUSHI. HOT FOOD MUST MAINTAIN TEMP OF 140F AND ABOVE.INFORMATION GIVE ON SUSHI RICE.RICE DISCARDED AND DENATURED.POUNDS 10 VALUE 50 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.

OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED - Comments: OUTSIDE WASTE OIL CONTAINER WITH EXCESS OIL ON TOP THE GREASE BOX,ALSO WASTE OIL DRIPPED ON GROUND FORMING A PUDDLES BY THE WHEELS OF THE UNIT.WE OBSERVED PATIO AREA WITH EXCESS ITEMS STORED ON CEMENT FLOOR,FROM CONSTRUCTION MATERIAL TO SHELVES PAPER ,CONTAINERS,PLASTIC ETC. WE OBSERVED OVER 20 RAT DROPPINGS ON GROUND AND PLASTIC IN THAT AREA.INSTRUCTED TO REMOVE UNNECESSARY ITEMS, REMOVED DROPPINGS CLEAN AND ELEVATE 6" OFF THE GROUND ITEMS NEEDED. CLEAN AND MAINTAIN WASTE OIL CONTAINER AND GROUND TO MINIMIZE RODENT AND INSECT ACTIVITIES. SERIOUS VIOLATION:7-38-020

Poor waste management attracts pests and creates breeding grounds for disease vectors.

Exterior waste areas must be clean and pest-proof.

Dumpsters on cleanable pad; Tight-fitting lids; Area kept clean; Grease containers covered; Regular pickup; No overflow.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: NEED TO CLEAN EXCESS GREASE AT INTERIOR AND EXTERIOR OF COOKING EQUIPMENTS,INCLUDED STOVES AND DEEP FRYERS.

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.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: NEED TO CLEAN EXCESS GREASE AT INTERIOR AND EXTERIOR OF COOKING EQUIPMENTS,INCLUDED STOVES AND DEEP FRYERS.

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.