Poke Poke

REQUIRED RECORDS AVAILABLE: SHELLSTOCK TAGS, PARASITE DESTRUCTION

3-402.12 (B) (Records, creation and retention) MISSING WRITTEN AGREEMENT OR STATEMENT FROM SUPPLIER REGARDING REQUIREMENT FOR FROZEN FISH. INSTD MGR TO PROVIDE A WRITTEN AGREEMENT OR STATEMENT FROM SUPPLIER STIPULATING THAT FISH SUPPLIED IS FROZEN ...

FOOD SEPARATED AND PROTECTED

OBSERVED RAW SALMON STORED DIRECTLY ON TOP OF COOKED SHRIMP IN REAR REACH IN COOLER. OBSERVED RAW EGGS STORED IMMEDIATELY ABOVE READY TO EAT VEGETABLES (AVOCADOS, PICKLED RELISH) IN FRONT UPRIGHT COOLER. OBSERVED UNCOVERED RAW SCALLOPS, TUNA AND SALM...

COMPLIANCE WITH VARIANCE/SPECIALIZED PROCESS/HACCP

OUTDATED LAB ASSESSMENT REPORT FOR SUSHI RICE FROM 6/23/17. INSTD TO PROVIDE AN ASSESSMENT FOR RICE WITHIN THE PAST 5 YEARS FROM A CERTIFIED LAB OR PROVIDE PH METER. NO PH METER ON SITE AT THIS TIME. CITATION ISSUED 7-38-005 PRIORITY FOUNDATION

SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED

CUSTOMERS SELF SERVICE UTENSILS UNWRAPPED AND DISPLAYED WITH FOOD/LIP CONTACT SUFACES EXPOSED. SINGLE-SERVICE UTENSILS SHALL BE HANDLED DISPLAYED AND DISPENSED SO THAT CONTAMINATION OF FOOD AND LIP CONTACT SURFACE IS PREVENTED OR PROVIDE PRE WRAPPED ...

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

EXCESSIVE RUST ACCUMULATION ON ENTIRE EXTERIOR SURFACE OF 3-COMPARTMENT SINK GREASE INTERCEPTOR (TOP AND BOTTOM). INSTD TO REMOVE RUST/REPLACE AND MAINTAIN

WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS

EXCESSIVELY SMALL 3-COMPARTMENT SINK ON SITE WHICH DOES NOT ALLOW FOR FULL SUBMERSION OF MAJORITY OF EQUIPMENT ON SITE. INSTD TO PROVIDE LARGER 3-COMPARTMENT SINK CAPABLE OF COMPLETE SUBMERSION OF MULTI USE EQUIPMENT ON SITE OR PROVIDE SMALLER EQUIPM...

NON-FOOD/FOOD CONTACT SURFACES CLEAN

EXCESSIVE BLACK MOLD LIKE SUBSTANCE ON CAULKING AT BASE OF 3-COMPARTMENT SINK. INSTD TO CLEAN AND MAINTAIN CAULKING.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

3-COMPARTMENT SINK SPRAYER WITH EXCESSIVE LEAKING. INSTD TO REPAIR AND MAINTAIN

FOOD PROPERLY LABELED; ORIGINAL CONTAINER

OBSERVED FOOD STORAGE CONTAINERS WITHOUT LABELS CONTAINING THE COMMON NAME OF FOODS. INSTRUCTED TO PROVIDE.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

OBSERVED LEAK HANDSINK FAUCET IN REAR PREP AREA. INSTRUCTED TO REPAIR AND MAINTAIN.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

OBSERVED LOOSE DEBRIS, DIRT, AND DUST BUILDUP ON THE FLOORS AND CORNERS THROUGHOUT THE FACILITY. INSTRUCTED TO DETAIL CLEAN AND INCREASE CLEANING FREQUENCY OF FLOORS. MUST MAINTAIN AT ALL TIMES.

WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS

OBSERVED DISHES (RICE POTS, CUTTING BOARDS, METAL CONTAINERS) TOO LARGE TO BE SUBMERGED IN THE 3-COMPARTMENT SINK. INSTRUCTED TO REMOVE LARGE DISHES THAT ARE TOO LARGE TO BE SUBMERGED IN THE 3-COMPARTMENT SINK FROM PREMISES OR PROVIDE A WRITTEN ALTER...

ALLERGEN TRAINING AS REQUIRED

OBSERVED MULTIPLE FOOD MANAGERS WITHOUT ALLERGEN TRAINING. INSTRUCTED MANAGEMENT THAT ALL CITY OF CHICAGO FOOD MANAGERS MUST COMPLETE ALLERGEN TRAINING AND KEEP CERTIFICATES ON SITE.

HOT & COLD WATER AVAILABLE; ADEQUATE PRESSURE

OBSERVED NO HOT WATER THROUGHOUT ESTABLISHMENT. WATER TEMPERATURE AT HAND WASHING SINK MUST BE AT 100.0F OR ABOVE THROUGH A MIXING VALVE OR COMBINATION FAUCET. WATER TEMPERATURE AT 3-COMPARTMENT SINK MUST BE AT 110.0F OR ABOVE. PRIORITY VIOLATION. 7-...

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

6-501.114 OBSERVED CLEANING SUPPLIES STORED ON THE FLOOR IN THE UTILITY CLOSET. INSTRUCTED TO PROPERLY STORE ITEMS BY ELEVATING AT LEAST SIX INCHES FROM THE FLOOR ON RAISED SHELVING UNITS.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

OBSERVED PAPER TOWEL AND SOAP DISPENSERS MOUNTED ABOVE 1-COMPARTMENT PREP SINK IN FRONT PREP AREA. INSTRUCTED TO REPLACE DISPENSERS TO PREP HANDSINK TO BE IN COMPLIANCE WITH FOOD CODE RULES FOR HANDWASHING SINK REQUIREMENTS.

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL

OBSERVED THE PREMISES WITHOUT ANY WORKING FREEZER UNITS NEEDED FOR PROPER STORAGE AND HOLDING REQUIREMENTS OF OFFERED FISH PRODUCTS. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION VIOLATION #7-38-005.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

OBSERVED NO BARRIER BETWEEN WASHROOM AND PREP AREA WHICH WOULD PROHIBITING CUSTOMERS/UNAUTHORIZED PERSONS FROM ENTERING KITCHEN. INSTRUCTED TO PROVIDE A BARRIER TO PROTECT FOOD FROM CONTAMINATION. PRIORITY VIOLATION #7-38-005.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

OBSERVED CLEANING SUPPLIES STORED ON THE FLOOR IN THE UTILITY CLOSET. INSTRUCTED TO PROPERLY STORE ITEMS BY ELEVATING AT LEAST SIX INCHES FROM THE FLOOR ON RAISED SHELVING UNITS.