AFC SUSHI @ JEWEL-OSCO #3262

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: THE FOLLOWING POTENTIALLY HAZARDOUS FOODS FOUND AT IMPROPER TEMPERATURES: 1LB OF CRAB @ 51F; 1/4 LB OF SHRIMP @ 46.9F; 3/4 LB OF TUNA @ 46.9F; 1/2 LB OF CRAB SALAD @ 54.8F; 1/3 LB OF SALMON @ 48.0F; 1/2 LB SHRIMP TEMPURA @ 48.2F. OPERATOR VOLUNTARILY DISCARDED AND DENATURED FOOD. INSTRUCTED TO MAINTAIN ALL POTENTIALLY HAZARDOUS FOODS AT PROPER TEMPERATURE. CRITICAL VIOLATION. CITATION ISSUED. 7-38-005(A).

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: VENT AND COMPRESSOR OF 2 DOOR COOLER NOT PROPERLY FUNCTIONING. DUST BUILD UP REMOVED DURING INSPECTING TO ALLOW PROPER AIR FLOW. INSTRUCTED TO MAINTAIN

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: INSTRUCTED TO DETAIL CLEAN AND MAINTAIN INTERIOR AND EXTERIOR SURFACES OF COOKING AND COOLING EQUIPMENT IN PREP AREA.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: INSTRUCTED TO REPAIR LEAK FROM SOAP DISPENSER LINE AT 3 COMPARTMENT SINK.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOORS ALONG THE WALLS AND IN ALL CORNERS ESPECIALLY UNDERNEATH PREP TABLE, COOLER AND FREEZER.---------MUST DETAIL CLEAN AND MAINTAIN FLOOR DRAIN UNDER 1 COMPARTMENT SINK AND UNDER 3 COMPARTMENT SINK TO PREVENT PEST HARBORAGE.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: INSTRUCTED TO PROVIDE THERMOMETER VISIBLE INSIDE PREP COOLER.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: Prep table lower shelving not clean need detailed cleaning.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: Floors under heavy equipment, prep tables, 3 compartment sink not clean needs cleaning(detailed).

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: Light shield in prep area not clean , needs cleaning.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. NO FOOD CERTIFIED MANAGER ON SITE WHILE PREPARING POTENTIALLY HAZARDOUS FOODS,SERIOUS VIOLATION,CITATION ISSUED,INSTRUCTED CERTIFIED FOOD MANAGER MUST BE PRESENT WHEN POTENTIALLY HAZARDOUS FOODS ARE BEING PREPARED AND SERVED

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. PREP COOLER UNCLEAN MUST CLEAN AND MAINTAIN

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. COOLER SHELVES FOR SUSHI UNCLEAN,MUST CLEAN AND MAINTAIN

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors. EMPTY BOXES MUST BE REMOVED

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: Freezer not working in prep area. Instructed to repair and have it running 0 F or below or remove freezer.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: Storage shelves under prep tables and unused freezer not cleaned. Instructed to detail clean and sanitize.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: Floor along wallbase not cleaned. Instructed to detail clean.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: Sushi/ Deli area not organized. Instructed to organize and detail clean cluttered area or remove all unused articles.