YUZU SUSHI AND ROBATA GRILL Fails Health Inspection - Chicago Restaurant

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: FOUND POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE: 75 POUNDS OF FRESH SALMON AT TEMO OF 46.9F; 48.5F AND 49F PRODUCT WAS STORED INSIDE THE TWO DOOR REACH-IN FREEZER; FOUND 15 POUNDS OF RAW MARINATE PORK KABOB AT TEMP OF 53.9F-61.5F-NAND 62.2F FOOD WAS STORED INSIDE CHEST FREEZER AT REAR PRPE AREA. BOTH PRODUCTS WAS DISCARDED AND DENATURED.POUNDS 90,VALUE2000 .COLD FOOD MUST MAINTAIN TEMP OF 40F AND BELOW. 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.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: WE OBSERVED 30 OR MORE SMALL FLIES AT FRONT DINING AREA BY THE SUSHI BAR UNDER THE SHELVES AND ON THE EAST WALL.INSTRUCTED TO REMOVE FLIES,CLEAN WALLS AND FLOOR. WALLS AT MENTIONED AREA, SURFACE IS POROUS STICKY WITH FOOD AND FOOD LIQUIDS,NOT CLEANABLE.INSTRUCTED TO CLEAN WALL AND PROVIDE A SURFACE WITH A SMOOTH CLEANABLE AND NON-ABSORBENT SURFACE. SERIOUS VIOLATION:7-38-020

Unprotected openings allow pest entry, leading to contamination of food and surfaces.

Building openings must be protected against pest entry.

Doors tight-fitting and self-closing; Windows screened; Openings sealed; Pest control log maintained; Regular monitoring; Professional service when needed.

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.