Furama Restaurant

May 27, 2014 · Fail

🪳cooked

official resultFail
resultFail
inspection typeComplaint
failed findings9
critical findings1

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Failed findings

food received at unsafe tempscritical

Official wording: Hand Washing Facilities: With Soap And Sanitary Hand Drying Devices, Convenient And Accessible To Food Prep Area
Inspector note: EXPOSED SINK IN THE MAIN KITCHEN KITCHEN NOT MAINTAINED.NO PAPER TOWELS / DRYING DEVICE PROVIDED AT SAID SINK. ALSO EXPOSED HAND SINK NOT ACCESSIBLE FOUND A GRAY PLASTIC CONTAINER WITH DRY NOODLE STORED ON TOP AND COVERING THE EXPOSED HAND SINK.PAPER TOWELS PROVIDED AND I REMOVED CONTAINER FROM EXPOSED HAND SINK.INSTRUCTED TO PROVIDED SOAP AND PAPER TOWELS AND ACCESSIBILITY TO EXPOSED HAND SINK AT ALL TIMES,FOR PROPER HAND WASHING CRITICAL VIOLATION:7-38-030
code 12Priority
toxic items stored near food

Official wording: No Evidence Of Rodent Or Insect Outer Openings Protected/Rodent Proofed, A Written Log Shall Be Maintained Available To The Inspectors
Inspector note: OBSERVED ONE LIVE ROACH IN KITCHEN/DISHROOM ON TOP CLEAN UTENSILS CART,WERE CLEAN DISHES ARE STORED .TWENTY MICE DROPPINGS INSIDE STORAGE BY THE DINING ROOM AT SECOND FLOOR.CLEAN AND SANITIZE AREA. OUTER OPENINGS NOT PROTECTED, MAIN AND SECOND FRONT DOORS ARE NOT RODENT / INSECT PROOFED.GAPS BETWEEN DOORS AND GAPS ON THE BOTTOM OF THE DOORS,1/4 TO 1/2INCHES.DOOR MUST BE TIGHT FITTING,RODENT / INSECT PROOF SAID DOORS. SERIOUS VIOLATION:7-38-020
code 18
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 ON PREMISES WHILE POTENTIALLY HAZARDOUS FOOD IS PREPARED, HANDLED AND SERVED:CHICKEN,BEFF,PORK ETC. A CERTIFIED FOOD HANDLER MUST BE ON PREMISES WHEN POTENTIALLY HAZARDOUS FOOD IS PREPARED,HANDLED AND SERVED. SERIOUS VIOLATION:7-38-012(a)
code 21
Food In Original Container, Properly Labeled: Customer Advisory Posted As Needed

Inspector note: NO LABELS PROVIDED AT DRY FOOD CONTAINERS BY THE FISH TANK,INSTRUCTED TO PROVIDE.
code 30
Clean Multi-Use Utensils And Single Service Articles Properly Stored: No Reuse Of Single Service Articles

Inspector note: OBSERVED COOKED NOODLE STORED INSIDETWO DOOR REACH IN COOLER INSIDE THE GROCERY PLASTIC BAGS.INSTRUCTED FOOD MUST BE STORED INSIDE FOOD GRADE BAGS OR FOOD CONTAINERS WITH LIDS.
code 31
Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained

Inspector note: OBSERVED DIRTY,OILY FOOD DEBRIS ON CARDBOARDS AND ALUMINUM FOILS USED AS A SHELF LINERS,IN THE BOTH KITCHEN,INSTRUCTED TO REMOVE AND PROVIDED A SURFACE WITH A SMOOTH CLEANABLE AND NON-ABSORBENT MATERIAL. WASTE LINE CONNECTION FROM THE WALK-IN COOLER MUST BE PROPERLY CONNECTED SUCH THAT IT DRAINS DIRECTLY INTO A FLOOR DRAIN.WASTE LINE IS LOCATED BEHIND THE SHELF OF CLEAN POTS BY THE THREE COMPARTMENT SINK NORTH-EAST AREA.PRESENTLY WASTE WATER DRIPPING ON FLOOR.WOOD PALLETS USED IN DISH MACHINE AREA NOT CLEANABLE.SURFACE IS POROUS NOT ABLE TO CLEAN ENCRUSTED FOOD, DEBRIS, AND GRIMES BUILD-UP ON TOP AND BETWEEN THE WOOD,INSTRUCTED TO REMOVE AND PROVIDE A SMOOTH,CLEANABLE AND NON-ABSORBENT MATERIAL OPENED PANEL AT DISH MACHINE BY THE DISH MACHINE DOOR,INSTRUCTED TO RESEAL.A RUSTY METAL PANEL IS LOCATED ON THE RIGHT SIDE OF DISH MACHINE ,INSTRUCTED TO REPLACE.
code 32
food prep surfaces dirty

Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
Inspector note: ENCRUSTED FOOD ON SHELVES INSIDE THE WALK-IN COOLER AT SECOND KITCHEN. GREASE BUILD-UP INSIDE THE DEEP FRYER BY THE EXPOSED HAND SINK,IN THE MAIN KITCHEN,MUST SCRAPE OFF ALL THE GREASE FROM INSIDE THE SAID UNIT. GREASE AND FOOD DEBRIS ON INTERIOR AND EXTERIOR OF COOKING EQUIPMENT,AND TWO BLACK BOXES BY THE DISH MACHINE,CLEAN AND MAINTAIN.DEBRIS AND TEA LEAFS INSIDE THE TWO COMPARTMENT SINK AT TEA STATION,INSTRUCTED TO CLEAN.
code 33
Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used

Inspector note: BROKEN BASEBOARD /COVING AT SOUTH WALL IN TH MAIN KITCHEN,INSTRUCTED TO REPAIR.CEMENT FLOOR AT SECOND KITCHEN UNDER PREP TABLES IN POOR REPAIR,NOT ABLE TO CLEAN,SURFACE NOT SMOOTH,PORUOS AND GREASE GET STOCK UNDER THE SHOES,INSTRUCTED TO PROVIDE A SMOOTH,CLEANABLE AND NON-ABSORBENT MATERIAL.REMOVE GREASE BUILD-UP UNDER COOKING EQUIPMENT,IN THE MAIN KITCHEN.EXCESS STAGNATE WATER UNDER THE WOOD PALLETS IN FRONT OF DISH MACHINE.INSTRUCTED TO MAINATIN AREA DRY.
code 34
thermometers missing

Official wording: Lighting: Required Minimum Foot-Candles Of Light Provided, Fixtures Shielded
Inspector note: MISSING LIGHT SHIELD UNDER THE HOOD OF SECOND KITCHEN,INSTRUCTED TO REPLACE.DEBRIS AND DEAD INSECTS INSIDE THE LIGHT SHIEL AT MAIN KITCHEN,CLEAN AND MAINTAIN. MISSING END CAPS AT LIGHT SHIELD AT SECOND KITCHEN, INSRUCTED TO REPLACE
code 36

What changed since the previous inspection?

Compared with Pass on March 19, 2014: 9 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.