KIKKA-HALSTED INSIDE WHOLE FOODS MARKET

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: FOUND NO CERTIFIED FOOD MANAGER WITH CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE ON DUTY WHEN POTENTIALLY HAZARDOUS FOODS (EG SUSHI, COOKED RICE, FISH ETC) ARE BEING PREPARED AND SERVED. ALSO NO CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE POSTED. INSTRUCTED PERSON IN CHARGE, A CERTIFIED FOOD MANAGER WITH CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE MUST BE PRESENT WHEN POTENTIALLY HAZARDOUS FOODS ARE BEING HANDLED. SERIOUS VIOLATION ISSUED 7-38-012

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOORS INSIDE WALK-IN FREEZER WITH DRIED FOOD DEBRIS.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED - Comments: WIPING CLOTHES STORED ON PREP COOLER. MUST PROPERLY STORE WIPING CLOTHES IN A SANITIZING SOLUTION WHEN NOT IN USE

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: MUST NOT USE TINFOIL AS LINER FOR EQUIPMENT ON SUSHI COOKS LINE.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: All cold food shall be stored at a temperature of 40F or less. OBSERVED THE FOLLOWING POTENTIALLY HAZARDOUS FOODS HELD AT IMPROPER TEMPERATURES. COOKED RICE FOUND IN WALK-IN COOLER, COVERED, AT 69.7F. COOKED SHRIMP IN SAME COOLER AT 48.2F. REVIEWED PROPER METHODS OF COOLING PREPARED FOODS. FOODS DISCARDED.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. MUST NOT USE TINFOIL AS LINER FOR EQUIPMENT ON SUSHI COOKS LINE.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: All cold food shall be stored at a temperature of 40F or less. All hot food shall be stored at a temperature of 140F or higher.POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE:COOKED CHICKEN AT TEMPERATURE OF 108F,109.6F,AND 113.3F,IN STEAM TABLE.SLICED AVOCADO AT TEMP OF 78F STORE ON TOP THE COUNTER;NO PROOF OF TIME AND TEMPERATURE LOG PROVIDED.FOUND COOKED SUSHI RICE(BROWN RICE WITH SPLIT PEAS AND SESAME SEED)AT TEMP OF 78.6F,STORED ON TOP PREP TABLE(NO PROOF OF pH VERIFICATION TEST (OF SHELF STABLE) FROM A U.S.D.A. CERTIFIED LABORATORY.FOOD DISCARDED AND DENATURED.POUND 5, VALUE 5.CRITICAL VIOLATION:7-38-005(A) HOOOO62881-18

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME - Comments: Equipment and utensils should get proper exposure to the sanitizing solution during the rinse cycle. Bactericidal treatment shall consist of exposure of all dish and utensil surfaces to a rinse of clean water at a temperature of not less than 180F.OBSERVED EMPLOYEE WASHING AND RINSING POTS AT 3 COMPARTMENT SINK,WITHOUT USING SANITIZING SOLUTION.MUST HAVE SANITIZING SOLUTION AT THE THIRD COMPARTMENT SINK AT ALL TIME.CRITICAL VIOLATION:7-38-030 HOOOO62881-18

* 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 CERTIFIED FOOD HANDLER ON PREMISES WHILE POTENTIALLY HAZARDOUS FOOD WERE PREPARED STORED AND SERVED TO COSTUMERS.CERTIFIED FOOD HANDLER/ MANAGER REPORT TO WORK AT 10:30 AM.BUSINESS HOURS(6:30AM - 9:30PM).SERIOUS VIOLATION:7-38-012 HOOOO62882-10

* INSPECTION REPORT SUMMARY DISPLAYED AND VISIBLE TO ALL CUSTOMERS - Comments: One copy of the Food Inspection Report Summary must be displayed and visible to all customers. PREVIOUS INSPECTION SUMMARY REPORT FROM 12-19-2009, REPORT#156473, NOT DISPLAYED TO CUSTOMERS.NEW REPORT POSTED AND VISIBLE TO COSTUMERS.SERIOUS VIOLATION:7-42-010(B)HOOOO62882-10