YUZU SUSHI AND ROBATA GRILL Gets Conditional Pass on Health Inspection - Chicago Restaurant

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: OBSERVED NO VERIFIABLE EMPLOYEE HEALTH POLICY ON SITE AT THE TIME OF INSPECTION. LEFT TEMPLATE AND INSTRUCTED TO MAINTAIN COPIES SIGNED BY ALL EMPLOYEES ON SITE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION 7-38-010. CITATION ISSUED.

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.

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS - Comments: OBSERVED NO PROCEDURE AND KIT ON SITE FOR RESPONDING TO VOMIT AND DIARRHEA. LEFT ONE PAGER AND INSTRUCTED TO MAINTAIN PROCEDURE AND KIT CONTAINING ALL NECESSARY SUPPLIES, INCLUDING A SANITIZER RATED AS EFFECTIVE AGAINST NOROVIRUS ON SITE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION 7-38-005. CITATION ISSUED.

Vomit and diarrhea contain millions of viral particles. One incident can contaminate entire facility and cause outbreak affecting dozens.

Written procedures required for cleaning bodily fluid events to prevent disease transmission.

Written procedure must address: Isolating contaminated area; Removing and discarding affected food; Using proper PPE; Cleaning and sanitizing with appropriate concentration; Proper disposal of contaminated materials.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED NO HANDWASHING SIGNAGE AT THE EXPOSED HANDWASHING SINK LOCATED IN THE SERVER STATION. INSTRUCTED TO PROVIDE.

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.

THERMOMETERS PROVIDED & ACCURATE - Comments: OBSERVED NO THERMOMETER INSIDE THE MAJORITY OF PREP COOLERS. INSTRUCTED TO PROVIDE.

Inadequate lighting prevents detection of contamination and pests.

Adequate protected lighting required in all areas.

50 foot-candles at prep surfaces; 20 foot-candles at 30 inches in storage; Shielded bulbs over exposed food; Clean fixtures.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: OBSERVED SLIGHT LEAK COMING FROM FAUCET OF EXPOSED HANDWASHING SINK LOCATED IN DISH ROOM. INSTRUCTED TO REPAIR OR REPLACE AND MAINTAIN IN GOOD CONDITION.

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: OBSERVED NO COVERED TRASH RECEPTACLE INSIDE THE EMPLOYEE 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.

GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED - Comments: OBSERVED BUILD UP OF GREASE ON EXTERIOR OF USED COOKING OIL CONTAINER LOCATED IN ALLEY. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN IN GOOD CONDITION.

Poor waste management attracts pests and creates contamination sources.

Refuse must be properly contained and removed.

Leak-proof, pest-proof containers; Tight-fitting lids; Clean storage areas; Frequent removal; Containers cleaned.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: OBSERVED BUILD-UP OF GREASE ON FILTERS IN HOOD ABOVE COOK LINE. INSTRUCTED TO CLEAN AND MAINTAIN IN GOOD CONDITION.

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: OBSERVED 2 NONFUNCTIONING LIGHTS IN THE HOOD ABOVE THE COOK LINE. INSTRUCTED TO REPAIR OR REPLACE AND MAINTAIN IN GOOD CONDITION.

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: OBSERVED 2 NONFUNCTIONING LIGHTS IN THE HOOD ABOVE THE COOK LINE. INSTRUCTED TO REPAIR OR REPLACE AND MAINTAIN IN GOOD CONDITION.

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.