AFC SUSHI@JEWEL-OSCO #3442

ALLERGEN TRAINING AS REQUIRED - Comments: 2-102.13: OBSERVED ONE CITY OF CHICAGO CERTIFIED FOODSERVICE MANAGER WITH NO ALLERGEN TRAINING CERTIFICATION. INSTRUCTED TO OBTAIN AND PROVIDE PROOF OF ALLERGEN TRAINING FOR ALL CITY OF CHICAGO CERTIFIED FOODSERVICE MANAGERS.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: OBSERVED SQUEEZE BOTTLES AND SMALL CONTAINERS NOT LABELED WITH COMMON NAME OF FOOD ITEM. INSTRUCTED ALL FOOD AND CONDIMENTS NOT IN ORIGINAL CONTAINER MUST BE LABELED WITH COMMON NAME.

ALLERGEN TRAINING AS REQUIRED - Comments: OBSERVED ONE CITY OF CHICAGO CERTIFIED FOODSERVICE MANAGER WITH NO ALLERGEN TRAINING CERTIFICATION. INSTRUCTED TO OBTAIN AND PROVIDE PROOF OF ALLERGEN TRAINING FOR ALL CITY OF CHICAGO CERTIFIED FOODSERVICE MANAGERS.

PREVIOUS CORE VIOLATION CORRECTED - Comments: PREVIOUS CORE VIOLATION NOT CORRECTED FROM INSPECTION REPORT #2556387 DATED 05/26/2022. PRIORITY FOUNDATION VIOLATION 7-42-090 CITATION ISSUED. VIOLATION #36 4-204.112(B) FOUND NO HANGING THERMOMETER INSIDE SUSHI REACH IN COOLER . MUST PROVIDE.

CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE - Comments: FOUND NO CITY OF CHICAGO SANITATION MANAGER ON PREMISES WHILE HANDLING TCS FOODS.HANDLES RAW FISH. ALSO, NO SANITATION CERTIFICATE POSTED. PRIORITY FOUNDATION. CITATION ISSUED. 7-38-012. MUST PROVIDE.

THERMOMETERS PROVIDED & ACCURATE - Comments: FOUND NO HANGING THERMOMETER INSIDE SUSHI REACH IN COOLER . MUST PROVIDE.

UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED - Comments: FOUND FOOD CONTAINERS NOT STORED PROPERLY ON SHELVING UNITS. MUST STORE INVERTED.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED SLIGHT BUILD UP OF DIRT AND FOOD DEBRIS INSIDE SUSHI DISPLAY COOLER. INSTRUCTED TO CLEAN AND MAINTAIN.

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: FOUND NO EMPLOYEE HEALTH POLICY/TRAINING ON SITE. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION VIOLATION 7-38-010 NO CITATION ISSUED

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS - Comments: FOUND NO PROCEDURE/PLAN FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS. INSTRUCTED TO PROVIDE AND MAINTAIN REQUIRED PROCEDURE/PLAN AND APPROPRIATE SUPPLIES OR KIT. (NECESSARY ITEMS AT A MINIMUM: GLOVES, FACE MASKS, DISPOSABLE MOPS AND APPROPRIATE SANITIZER THAT KILLS NOROVIRUS) PRIORITY FOUNDATION VIOLATION 7-38-005 NO CITATION ISSUED

CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD - Comments: FOUND NO CONSUMER ADVISORY OR DISCLOSURE ON PACKAGING FOR RAW/UNDERCOOKED FOODS. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION VIOLATION 7-38-005 NO CITATION ISSUED

THERMOMETERS PROVIDED & ACCURATE - Comments: INSTRUCTED TO PROVIDE THERMOMETER VISIBLE AND ACCURATE INSIDE PACKAGED SUSHI DISPLAY COOLER.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: INSTRUCTED TO CLEAN AND REORGANIZED STORAGE AREA (NEXT TO SUSHI PREP AREA). MUST REMOVE UNNECESSARY ARTICLES AND CLUTTER TO PREVENT PEST HARBORAGE. USABLE ITEMS (FOOD AND NON FOOD) MUST BE STORED 6" OFF THE FLOOR FOR EASY ACCESS ON CLEANING.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: INSTRUCTED TO REMOVE LIQUID BUILDUP ON THE FLOOR UNDER THE PREP TABLE NEAR THE POWER STRIP.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: FOUND POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURE REQUIREMENT DURING STORAGE INSIDE PREP COOLER (WITH AN AIR TEMPERATURE OF 37.2F) NOTED INTERNAL TEMPERATURE OF CRAB SALAD AT 45.9F/49.2F, SALMON AT 43.8F INSTRUCTED MANAGEMENT POTENTIALLY HAZARDOUS FOODS MUST MAINTAIN COLD HOLDING TEMPERATURE OF 40F OR BELOW AND HOT HOLDING TEMPERATURE OF 140F OR ABOVE. MANAGER DISCARDED THE SAID FOOD PRODUCTS. TOTAL VALUE $ 30.00 TOTAL WEIGHT 5 LBS. CRITICAL VIOLATION 7-38-005(A)

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: FOUND NO CERTIFIED FOOD MANAGER ON DUTY WHEN POTENTIALLY HAZARDOUS FOODS (COOKED RICE, FISH, CRAB MEAT ETC.) ARE BEING PREPARED AND SERVED. INSTRUCTED PERSON IN CHARGE, A CERTIFIED FOOD MANAGER MUST BE PRESENT WHEN HANDLING POTENTIALLY HAZARDOUS FOODS. NO VALID (ORIGINAL) CITY OF CHICAGO FOODSERVICE SANITATION CERTIFICATE POSTED ON PREMISE. SERIOUS VIOLATION 7-38-012

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: INSTRUCTED TO DETAIL CLEAN AND MAINTAIN INTERIOR AND EXTERIOR SURFACES OF EXPOSED HAND SINK WITH MOLD LIKE AND SLIME BUILD-UP IN PREP AREA.---------MUST CLEAN AND MAINTAIN STORAGE/PREP SHELVES WITH FOOD DEBRIS IN PREP AREA.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: INSTRUCTED TO CLEAN AND MAINTAIN FLOORS ALONG THE WALLS AND IN ALL CORNERS UNDERNEATH PREP AND STORAGE SHELVES.

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

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS. - Comments: POOR HYGIENIC PRACTICES.OBSERVED EMPLOYEE GETTING DRESS AT PREP SUSHI/DELI AREA.REMOVED JACKET,PUT ON CAP AND WITH HANDS TRY TO RESTRAIN HAIR UNDER THE CAP.WITOUT WASHING HANDS,CONTINUED TO SET UP STATION, HANDLING READY TO EAT FOOD AND CUTTING BOARD.(SUSHI) INFORMATION GIVEN ON HAND WASHING. CRITICAL VIOLATION:7-38-010(A)

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA - Comments: EXPOSED HAND SINK AT SUSHI DEPARTMENT NOT MAINTAINED.IN FRONT OF THE SINK BLACK CARTS AND A MEDIUM LADDER,UNABLE TO WASH HANDS.JEWEL MANAGER REMOVED ITEMS AFTER MY REQUEST.EXPOSED HAND SINK MUST BE ACCESSIBLE AT ALL TIMES FOR HAND WASHING CRITICAL VIOLATION:7-30-030