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The Mukase Restaurant
September 10, 2018 · Pass w/ Conditions
😬mid
- official resultPass w/ Conditions
- resultPass w/ Conditions
- inspection typeCanvass
- failed findings9
- critical findings2
Failed findings
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sick-employee policy not followedcriticalOfficial wording: Management, Food Employee And Conditional Employee; Knowledge, Responsibilities And ReportingInspector note: 2-102.14(A) NOTED NO EMPLOYEE HEALTH POLICY ON SITE AT THE TIME OF INSPECTION FOLLOWING THE NEW CODE AND GUIDELINES. INSTRUCTED TO HAVE ONE. PRIORITY FOUNDATION #7-38-012(A). NO CITATION ISSUED TODAY.
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staff working while sickcriticalOfficial wording: Procedures For Responding To Vomiting And Diarrheal EventsInspector note: 2-501.11 MANAGEMENT UNABLE TO PROVIDE THE PROCEDURE FOR CLEANING UP VOMITING AND DIARRHEA. INSTRUCTED TO HAVE A PROCEDURE IN PLACE INCLUDING THE CHEMICALS. PRIORITY FOUNDATION #7-38-005. NO CITATION ISSUED TODAY.
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cold food not cold enoughOfficial wording: Proper Cold Holding TemperaturesInspector note: 3-501.16(A)(2)(A) NOTED INTERNAL TEMPERATURE OF THE FOLLOWING TIME/TEMPERATURE CONTROL FOR SAFETY FOODS AT THE PREP TABLES AND COUNTER TO BE IMPROPER:-BEEF 93F, RICE 66.6F, STEW 107.8F INSIDE REFRIGERATION UNIT, MEAT PIE 91.4F/86.9F ON FRONT DISPLAY AREA. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 60 LBS OF PRODUCTS WORTH $100.00 THROUGH DENATURING PROCESS. PRIORITY VIOLATION #7-38-005
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surfaces / setup not up to codeOfficial wording: Food & Non-Food Contact Surfaces Cleanable, Properly Designed, Constructed & UsedInspector note: 4-501.11(A)(B)(C) INSTRUCTED TO DETAIL CLEAN AND MAINTAIN THE FOLLOWING:- - SHELVES INSIDE REFRIGERATION UNIT AT THE KITCHEN PREP AREA. -HEAVY ICE BUILD UP INSIDE THE DEEP FREEZER ON THE HALLWAY. INSTRUCTED TO DEFROST CLEAN AND MAINTAIN • 4-501.12 NOTED DIRTY CUTTING BOARD WITH DISCOLORATION AT THE KITCHEN PREP TABLE. INSTRUCTED TO CLEAN, SANITIZE AND MAINTAIN. • 4-102.11(A)2 NOTED FOOD ITEMS STORE IN GROCERY BAGS INSIDE REFRIGERATION UNITS AND CHEST FREEZER. INSTRUCTED TO REMOVE AND PROVIDE APPROPRIATE FOOD GRADE CONTAINERS FOR FOOD STORAGE.
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Warewashing Facilities: Installed, Maintained & Used; Test StripsInspector note: 4-301.12(C) NOTED LARGE OVERSIZED POTS USED FOR COOKING UNABLE TO FIT INSIDE THE 3 COMPARTMENT SINK TO PROPERLY CLEAN AND SANITIZE. INSTRUCTED TO INSTALL A LARGE 3 COMPARTMENT SINK TO ACCOMMODATE THE LARGE POTS, INSTALL A DISH WASHING MACHINE OR REMOVE POTS FROM PREMISE.
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bathroom / plumbing issuesOfficial wording: Plumbing Installed; Proper Backflow DevicesInspector note: 5-205.15(B). NOTED SLOW WATER DRAIN AT THE HAND WASH SINK AND LEAKING FAUCET AT THE 2 COMPARTMENT SINK. INSTRUCTED TO REPAIR AND MAINTAIN.
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floors, walls, or ceilings grimyOfficial wording: Physical Facilities Installed, Maintained & CleanInspector note: 6-501.114 NOTED CLUTTER ON SHELVING AND FLOOR OR REAR DRY STORAGE AREA. INSTRUCTED TO CLEAN, ORGANIZE AND/OR REMOVE ALL UNNECESSARY ARTICLES TO PREVENT HIDING PLACES FOR PEST.
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Adequate Ventilation & Lighting; Designated Areas UsedInspector note: 4-202.18 NOTED DIRTY AND GREASE ACCUMULATION ON THE COOKING STOVE EXHAUST HOOD. INSTRUCTED TO CLEAN AND MAINTAIN.
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allergen training missingOfficial wording: Allergen Training As RequiredInspector note: PA 100-0367 NOTED CERTIFIED FOOD MANAGER ON SITE WITH NO ALLERGEN TRAINING. INSTRUCTED MANAGER THAT ALL CERTIFIED FOOD MANAGERS ARE REQUIRED TO HAVE THE ALLERGEN TRAINING CERTIFICATE ON SITE AT ALL TIMES.
What changed since the previous inspection?
Compared with Pass on September 28, 2017: 9 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.