FRIENDS SUSHI ON STATE

HANDS CLEAN & PROPERLY WASHED - Comments: OBSERVED MULTIPLE EMPLOYEES WASHING THEIR HANDS IN THE 3-COMP SINK, INSTEAD OF THE DESIGNATED HAND WASHING SINKS. EMPLOYEES may not clean their hands in a sink used for FOOD preparation or WAREWASHING. PRIORITY FOUNDATION 7-38-010 CITATION ISSUED.

PROPER DATE MARKING AND DISPOSITION - Comments: OBSERVED READY-TO-EAT, TIME/ TEMPERATURE CONTROL FOR SAFETY FOODS (COOKED SOUP & BEEF) HELD FOR OVER 24 HOURS WITHOUT DISCARD DATE. INSTRUCTED FACILITY TO PROVIDE DISCARD DATE FOR ANY TCS FOODS HELD FOR OVER 24 HOURS. PRIORITY FOUNDATION. 7-38-005. CITATION ISSUED.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: OBSERVE FOOD STORAGE CONTAINERS NOT LABELED WITH COMMON FOOD NAMES ( RICE, SUGAR) WHEN FOOD HAS REMOVED FROM ORIGINAL PACKAGING. INSTRUCTED TO MAINTAIN.

IN-USE UTENSILS: PROPERLY STORED - Comments: OBSERVED ICE SCOOP STORED IMPROPERLY, INSTRUCTED TO STORE PROPERLY TO PREVENT CONTAMINATION, AND MAINTAIN.

SEWAGE & WASTE WATER PROPERLY DISPOSED - Comments: OBSERVED RUST ACCUMULATION ON THE TOP OF THE GREASE TRAP, INSTRUCTED TO REMOVE RUST, SURFACE MUST BE SMOOTH AND EASILY CLEANABLE, AND MAINTAIN.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: OBSERVED BURNED OUT LIGHT IN HOOD ABOVE COOKING EQUIPMENT, INSTRUCTED TO REPLACE AND MAINTAIN.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: OBSERVED EXCESSIVE DUST ACCUMULATION ON HOOD FILTERS ABOVE COOKING EQUIPMENT, INSTRUCTED TO CLEAN AND MAINTAIN.

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: 2-102.14(O) OBSERVED NO EMPLOYEE HEALTH POLICY ON SITE. INSTRUCTED TO PROVIDE AN EMPLOYEE HEALTH POLICY THAT INCLUDES A SIGNED ACKNOWLEDGEMENT FROM EACH EMPLOYEE. PRIORITY FOUNDATION. 7.38.010.NO CITATION ISSUED.

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS - Comments: 2-501.11 OBSERVED NO VOMIT AND DIARRHEA PROCEDURE OR MATERIALS TO CLEAN UP SAID INCIDENT ON SITE. FACILITY MUST PROVIDE PROCEDURES AND MATERIALS FOR EMPLOYEES TO FOLLOW AND USE WHEN RESPONDING TO VOMITING OR DIARRHEAL EVENTS. INSTRUCTED MANAGER TO PROVIDE. PRIORITY FOUNDATION. 7-38-005. NO CITATION ISSUED

PROPER DATE MARKING AND DISPOSITION - Comments: 3-501.18 OBSERVED READY-TO-EAT, TIME/ TEMPERATURE CONTROL FOR SAFETY FOODS (COOKED NOODLES) HELD FOR OVER 24 HOURS WITH OUT DISCARD DATE. INSTRUCTED FACILITY TO PROVIDE DISCARD DATE FOR ANY TCS FOODS HELD FOR OVER 24 HOURS. PRIORITY FOUNDATION. 7-38-005. NO CITATION ISSUED.

CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD - Comments: 3-603.11 OBSERVED SUSHI AND CEVICHE ON MENU. BOTH ITEMS CAN BE ORDERED RAW . INSTRUCTED FACILITY TO PROVIDE DISCLOSURE AND REMINDER FOR MENU ITEMS THAT CAN BE ORDERED UNDER COOKED. PRIORITY FOUNDATION. 7-38-005. NO CITATION ISSUED.

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: 2-102.14(O) OBSERVED NO EMPLOYEE HEALTH POLICY ON SITE. INSTRUCTED TO PROVIDE AN EMPLOYEE HEALTH POLICY THAT INCLUDES A SIGNED ACKNOWLEDGEMENT FROM EACH EMPLOYEE. PRIORITY FOUNDATION. 7.38.010.NO CITATION ISSUED.

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS - Comments: 2-501.11 OBSERVED NO VOMIT AND DIARRHEA PROCEDURE OR MATERIALS TO CLEAN UP SAID INCIDENT ON SITE. FACILITY MUST PROVIDE PROCEDURES AND MATERIALS FOR EMPLOYEES TO FOLLOW AND USE WHEN RESPONDING TO VOMITING OR DIARRHEAL EVENTS. INSTRUCTED MANAGER TO PROVIDE. PRIORITY FOUNDATION. 7-38-005. NO CITATION ISSUED

PROPER DATE MARKING AND DISPOSITION - Comments: 3-501.18 OBSERVED READY-TO-EAT, TIME/ TEMPERATURE CONTROL FOR SAFETY FOODS (COOKED NOODLES) HELD FOR OVER 24 HOURS WITH OUT DISCARD DATE. INSTRUCTED FACILITY TO PROVIDE DISCARD DATE FOR ANY TCS FOODS HELD FOR OVER 24 HOURS. PRIORITY FOUNDATION. 7-38-005. NO CITATION ISSUED.

CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD - Comments: 3-603.11 OBSERVED SUSHI AND CEVICHE ON MENU. BOTH ITEMS CAN BE ORDERED RAW . INSTRUCTED FACILITY TO PROVIDE DISCLOSURE AND REMINDER FOR MENU ITEMS THAT CAN BE ORDERED UNDER COOKED. PRIORITY FOUNDATION. 7-38-005. NO CITATION ISSUED.

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: 4-301.11 OBSERVED REACH IN COOLER AND COLD HOLDING UNIT AT AN IMPROPER COLD HOLDING TEMPERATURE OF 54F DURING THE INSPECTION. INSTRUCTED TO DISCARD ALL TIME/ TEMPERATURE CONTROL FOR SAFETY FOODS AND NO USE COOLERS. COOLER MUST MAINTAIN A PROPER COLD HOLDING TEMPERATURE OF 41F OR BELOW AT ALL TIMES. REACH IN COOLER AND COLD HOLDING UNIT TAGGED AND HELD FOR INSPECTION BY THE CHICAGO DEPARTMENT OF PUBLIC HEALTH AND MAY NOT BE USED UNTIL THE WALK IN COOLER IS RE-INSPECTED BY CDPH AND MAINTAINING A PROPER COLD HOLDING TEMPERATURE FOR 41F OR BELOW. PRIORITY VIOLATION. 7-38-005. CITATION ISSUED.

CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE - Comments: OBSERVED NO CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER ON SITE WHILE TIME/TEMPERATURE CONTROL FOR SAFETY FOODS (TEMPURA VEGETABLES, FISH) ARE BEING PREPARED AND SERVED TO THE PUBLIC. CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER MUST BE ON SITE AT ALL TIMES WHILE TCS FOODS ARE PREPARED AND SERVED TO THE PUBLIC. PRIORITY FOUNDATION. 7-38-012. CITATION ISSUED.

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: OBSERVED NO EMPLOYEE HEALTH POLICY ON SITE. INSTRUCTED TO PROVIDE AN EMPLOYEE HEALTH POLICY THAT INCLUDES A SIGNED ACKNOWLEDGEMENT FROM EACH EMPLOYEE. PRIORITY FOUNDATION. 7.38.010.NO CITATION ISSUED.

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS - Comments: OBSERVED NO VOMIT AND DIARRHEA PROCEDURE OR MATERIALS TO CLEAN UP SAID INCIDENT ON SITE. FACILITY MUST PROVIDE PROCEDURES AND MATERIALS FOR EMPLOYEES TO FOLLOW AND USE WHEN RESPONDING TO VOMITING OR DIARRHEAL EVENTS. INSTRUCTED MANAGER TO PROVIDE. PRIORITY FOUNDATION. 7-38-005. NO CITATION ISSUED

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED EMPLOYEE AND CUSTOMER RESTROOMS (MENS) WITHOUT HOT WATER. HANDWASHING SINK WATER TEMPERATURES RANGING FROM 85 F - 87 F. MUST PROVIDE HOT WATER TEMPERATURE OF 100 AT ALL TIMES. MUST REPAIR AND MAINTAIN . PRIORITY VIOLATION .7-38-030(C) .CITATION ISSUED

PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED TIME TEMPERATURE CONTROL FOR SAFETY FOODS (CHICKEN, IMITATION CRAB, FISH EGG, SALMON, SOFT SHELL CRB, KING CRAB, VARIETY OF TUNA) AT IMPROPER COLD HOLDING TEMPERATURES LOCATED IN THE DISPLAY COOLER, COLD HOLDING UNIT AND TWO DOOR REACH IN COOLER. TEMPERATURES RANGING FROM 58F- 50F, INSTRUCTED TO DISCARD AND DENATURE ALL SAID TCS FOODS AND ALWAYS MAINTAIN ALL COLD HOLDING TCS FOODS AT 41F OR BELOW AT ALL TIMES. MANAGER DISCARDED ALL SAID TCS FOODS, 30 LBS COST OF ALL FOODS $400. PRIORITY VIOLATION. 7-38-005. CITATION ISSUED.

PROPER DATE MARKING AND DISPOSITION - Comments: OBSERVED READY-TO-EAT, TIME/ TEMPERATURE CONTROL FOR SAFETY FOODS (COOKED NOODLES) HELD FOR OVER 24 HOURS WITH OUT DISCARD DATE. INSTRUCTED FACILITY TO PROVIDE DISCARD DATE FOR ANY TCS FOODS HELD FOR OVER 24 HOURS. PRIORITY FOUNDATION. 7-38-005. NO CITATION ISSUED.

CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD - Comments: OBSERVED SUSHI AND CEVICHE ON MENU. BOTH ITEMS CAN BE ORDERED RAW . INSTRUCTED FACILITY TO PROVIDE DISCLOSURE AND REMINDER FOR MENU ITEMS THAT CAN BE ORDERED UNDER COOKED. PRIORITY FOUNDATION. 7-38-005. NO CITATION ISSUED.

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: OBSERVED REACH IN COOLER AND COLD HOLDING UNIT AT AN IMPROPER COLD HOLDING TEMPERATURE OF 54F DURING THE INSPECTION. INSTRUCTED TO DISCARD ALL TIME/ TEMPERATURE CONTROL FOR SAFETY FOODS AND NO USE COOLERS. COOLER MUST MAINTAIN A PROPER COLD HOLDING TEMPERATURE OF 41F OR BELOW AT ALL TIMES. REACH IN COOLER AND COLD HOLDING UNIT TAGGED AND HELD FOR INSPECTION BY THE CHICAGO DEPARTMENT OF PUBLIC HEALTH AND MAY NOT BE USED UNTIL THE WALK IN COOLER IS RE-INSPECTED BY CDPH AND MAINTAINING A PROPER COLD HOLDING TEMPERATURE FOR 41F OR BELOW. PRIORITY VIOLATION. 7-38-005. CITATION ISSUED.

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS. - Comments: Observed improper hygienic practice. Observed food handler preparing/touching ready to eat food/shredded daikon radish, at sushi bar with bare hand contact. Informed manager that bare hand contact with ready to eat food is not allowed. Instructed manager that barriers such as single use gloves and tongs must be used to prevent bare hand contact with ready to eat foods. Manager voluntarily discarded and denatured a total weight of 1lb, at a value of of $ 3.00 Also, observed food handler wash hands, then put on latex gloves, then handle touch screen cell phone, then prepare ground spicy pork at stove top, at hot noodle cook line. Informed manager that cell phone use in food prep area is not allowed, in order to prevent contamination. Manager corrected violation during inspection. Critical violation #7-38-010 (A)

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: Observed potentially hazardous foods, pre portioned pork belly, pre portioned soft shelled crab, pre portioned shrimp, etc. stored in reach in cooler, at 806 and 808 rear prep kitchens with out proper labels or dates. Informed manager that all potentially hazardous foods stored for more than 24 hours must have proper labels and dates. Maintain at a times.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: OBSERVED WATER ON FLOOR UNDER 3 COMPARTMENT SINK IN BAR AREA ON SUSHI SIDE OF FACILITY. WATER IS SPLASHING OUR OF FLOOR DRAIN. INSTALL DEVICE TO MAKE SURE WATER DRAINS INTO FLOOR DRAIN PROPERLY AND DOES NOT DRAIN ONTO FLOOR.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: OBSERVED METAL STEMMED THERMOMETERS BEING USED AS INTERNAL THERMOMETERS FOR REFRIGERATION UNITS ON PREMISES. INSTRUCTED TO USE HANGING THERMOMETERS OR INTERNAL REFRIGERATION THERMOMETERS FOR REFRIGERATORS AND METAL STEMMED THERMOMETERS FOR FOOD PRODUCTS.