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Afc Sushi Counter @ Jewel Food Store

November 12, 2014 · Pass w/ Conditions

😬mid

official resultPass w/ Conditions
resultPass w/ Conditions
inspection typeCanvass
failed findings4
critical findings3

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Failed findings

sick-employee policy not followedcritical

Official wording: Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And Service
Inspector note: POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE: FRESH TUNA AT TEMP OF 47.6F TO 48F; FRESH SALMON AT TEMP OF 51.2F,BOTH PRODUCTS WERE STORED AT DISPLAY PREP COOLER WHICH MAINTAINS AIR TEMP OF 33.2F.TWO TRAYS OF READY TO EAT SUSHI:TUNA AND SALMON AT TEMP OF 44,4F TO 44.6F,BOTH TRAYS WERE STORED AT OPENED DISPLAY COOLER IN SELLING AREA,UNIT MAINTAIN AIR TEMP OF 36.3F ALL PRODUCTS WERE DISCARDED AND DENATURED.POUND 5,VALUE 25.COLD FOOD MUST MAINTAIN TEMP OF 40F AND BELOW. CRITICAL VIOLATION:7-38-005(A)
code 3Priority
hand hygiene slippingcritical

Official wording: Hands Washed And Cleaned, Good Hygienic Practices; No Bare Hand Contact With Ready-To-Eat Foods.
Inspector note: OBSERVED EMPLOYEE WITH FOOD GLOVES ON TALKING ON THE CELL PHONE AND WITHOUT REMOVING FOOD GLOVES AND WASHING HANDS WENT BACK AND HANDLED SUSHI PRODUCTS AND STORE THEM IN CONTAINERS,AND PLACED AT SELLING COOLER. INFORMATION ON HAND WASHING PROCEDURE GIVEN. CRITICAL VIOLATION:7-38-010(A)
code 6Priority
handwashing sink issuescritical

Official wording: Sanitizing Rinse For Equipment And Utensils: Clean, Proper Temperature, Concentration, Exposure Time
Inspector note: NO SANITIZING SOLUTION PROVIDED AT THREE COMPARTMENT SINK.OBSERVED EMPLOYEE WASHING,RINSING A KNIFE,WHICH IS USED FOR FRESH FISH/SUSHI. SOLUTION CONCENTRATION WAS(0ppm);CHEMICAL DISPENSER NOT DISPENSING PROPER SOLUTION CONCENTRATION.SINK PROPERLY SET UP:WASH,RINSE AND SANITIZE,200ppm.TECHNICIAN CALLED CRITICAL VIOLATION:7-38-030
code 8Priority
hot/cold holding temps off

Official wording: * Certified Food Manager On Site When Potentially Hazardous Foods Are Prepared And Served
Inspector note: NO CERTIFIED FOOD HANDLER NOR PROOF OF VALID CITY SANITATION CERTIFICATE POSTED ON PREMISES.NO PROOF OF ENROLLMENT TO SANITATION CLASS PROVIDED.INSTRUCTED A CERTIFIED FOOD HANDLER IS REQUIRED WHEN POTENTIALLY HAZARDOUS FOOD IS HANDLED.PRESENTLY EMPLOYEE ARE MAKING SUSHI PRODUCTS. INSTRUCTED TO ENROLL TO SANITATION CLASS. SERIOUS VIOLATION: 7-38-012(a)
code 21

What changed since the previous inspection?

Compared with Pass on June 17, 2014: 4 findings appeared for the first time. 1 previous finding did not recur.

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About this record

This record comes from Chicago Department of Public Health. Cooked keeps the official result and wording separate from its plain-English explanation so you can verify what the inspector actually published.

Source: Chicago Data Portal.