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Furama Restaurant

March 17, 2014 · Pass w/ Conditions

😬mid

official resultPass w/ Conditions
resultPass w/ Conditions
inspection typeCanvass
failed findings8
critical findings3

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Failed findings

handwashing sink blocked or barecritical

Official wording: Sewage And Waste Water Disposal, No Back Siphonage, Cross Connection And/Or Back Flow
Inspector note: SEWAGE WASTE WATER BACKING UP FROM FLOOR DRAIN ONTO FLOOR WHEN WATER IS RELEASED FROM THREE COMPARTMENT SINK.SEWAGE WATER WAS DIRTY WITH GREASE AND UNKNOWN PARTICLES,WITH FOUL ODOR. SEWAGE WATER IS CONTAINED IN DISH ROOM AWAY FROM FOOD PREP AREA, RAISED WOOD PALLETS ARE STORED ON FLOOR IN DISH ROOM. INSTRUCTED TO REPAIR CAUSE OF SEWAGE AND TO CLEAN AND SANITIZE ALL AREA MENTIONED. CRITICAL VIOLATION:7-38-030
code 10Priority
certified manager paperwork missingcritical

Official wording: Facilities To Maintain Proper Temperature
Inspector note: DISPLAY PREP COOLER AT IMPROPER TEMPERATURE, AIR TEMP OF 50.2F TO 57.1F.POTENTIALLY HAZARDOUS FOOD WERE STORED INSIDE THE UNIT:COOKED SHRIMPS,RAW SHRIMPS CHICKEN ETC. TAGGED UNIT "HELD FOR INSPECTION" DO NOT USE.COOLER MUST MAINTAIN TEMP OF 40F AND BELOW. CRITICAL VIOLATION:7-38-005(A)
code 2Priority
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: COOKED SHRIMPS AT TEMP OF 46.8F,RAW SHRIMPS AT TEMP OF 45.5F TO 46F, RAW MARINATED CHICKEN AT TEMP OF 50.2F TO 57.1F,FOOD MENTIONED WAS STORED INSIDE ABOVE DISPLAY COOLER.DICED TOFU IN WATER AT TEMP OF 62.8F STORED ON TABLE BETWEEN COOKING EQUIPMENT.NO TIME/TEMPERATURE LOG PROVIDED AT PRESENT TIME.MANAGER DISCARDED TEMPERATURE ABUSED FOOD.POUNDS 11,VALUE $73. CRITICAL VIOLATION:7-38-005(A)
code 3Priority
Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained

Inspector note: OBSERVED AT WEST KITCHEN CUTTING BOARD IN POOR REPAIR DEEP CUT,HOLES AND BLACK SURFACE, INSTRUCTED TO DISCARD AND REPLACE SAID CUTTING BOARD.
code 32
food prep surfaces dirty

Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
Inspector note: DEBRIS ON SHELVES INSIDE COOLER INSTRUCTED TO CLEAN AND MAINTAIN.GREASE AND BURNED BUILD-UP AT INTERIOR AND EXTERIOR OF COOKING EQUIPMENT ,PIPES UNDER THE HOOD AND BEHIND COOKING EQUIPMENT.
code 33
Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used

Inspector note: FLOOR TILES IN FRONT OF BBQ ROUND UNIT ARE BROKEN,INSTRUCTED TO REPLACE AND RE GROUT AREA. BROKEN/UNEVEN FLOOR UNDER THE WOK STATION AT WEST KITCHEN ,REPAIR/REPLACE FLOOR TILES,SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT MATERIAL. ACCUMULATION OF GREASE AND ENCRUSTED FOOD ON FLOOR AND ALONG THE BASEBOARD WALL UNDER THE COOKING EQUIPMENT,IN KITCHEN. OPEN BASEBOARD WALLS ON SECOND FLOOR KITCHENETTE INSTRUCTED TO SEAL.DEBRIS ON FLOOR INSIDE THE WATER TANK AND ELECTRICAL ROOM INSTRUCTED TO SWEEP AND MAINTAIN.
code 34
thermometers missing

Official wording: Lighting: Required Minimum Foot-Candles Of Light Provided, Fixtures Shielded
Inspector note: BURNED TWO LIGHT BULBS UNDER THE HOOD,INSTRUCTED TO REPLACE
code 36
pests in the house

Official wording: Ventilation: Rooms And Equipment Vented As Required: Plumbing: Installed And Maintained
Inspector note: MISSING STOPPERS AT THREE COMPARTMENT SINKS.PROVIDE WORKING STOPPERS AT SAID SINK.
code 38

What changed since the previous inspection?

Compared with Pass on February 13, 2013: 8 findings appeared for the first time.

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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.