Umai

September 22, 2017 · Fail

🪳cooked

official resultFail
resultFail
inspection typeSuspected Food Poisoning
failed findings11
critical findings4

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: FOUND THE SINK IN THE REAR FOOD PREPARATION AREA DESIGNATED AS THE HAND SINK NOT ACCESSIBLE FOR HAND WASHING. THERE WAS A LARGE MULTI-USE POT ON TOP AND PARTS OF SOME EQUIPMENT INSIDE. INSTRUCTED TO ENFORCE THE SIGN ABOVE THE SINK DESIGNATING THE SINK AS A HAND SINK AND NOT A PREP SINK. CRITICAL VIOLATION 7-38-030
code 12Priority
sick-employee policy not followedcritical

Official wording: Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And Service
Inspector note: POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURE DURING STORAGE IN THE SUSHI PREP COOLERS. 4 OZS. OF BEEF (45.9 F), 3 LBS. OF CRAB (44.1 F), 10 OZS. OF SQUID (46.7 F) AND 10 OZS. OF SALMON (45.1 F). ALL VALUED AT APPROXIMATELY $30 WERE DISCARDED. INSTRUCTED TO KEEP COLD FOODS AT 40F OR LOWER DURING STORAGE. 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: POOR HYGIENIC PRACTICES: MALE FOOD HANDLERS IN THE SUSHI FOOD PREPARATION AREA NOT WASHING THEIR HANDS. ONE FOOD HANDLER ENTERED THE FOOD PREPARATION AREA WENT TO THE HAND SINK, WET HIS HANDS, DRIED THEM AND BEGAN PUTTING ON GLOVES. ANOTHER JUST PUT ON GLOVES WITH OUT WASHING HIS HANDS. INSTRUCTED TO PROPERLY WASH HANDS WITH SOAP AT A MINIMUM OF 20 SECONDS BEFORE PUTTING ON GLOVES. CRITICAL VIOLATION 7-38-010 (A)
code 6Priority
Wash And Rinse Water: Clean And Proper Temperaturecritical

Inspector note: OBSERVE EMPLOYEES NOT PROPERLY WASHING, RINSING NOR SANITIZING MULTI USE UTENSILS AT THE 3-COMPARTMENT SINK. THERE IS A SMALL, STAINLESS STEEL POT INSIDE THE MIDDLE COMPARTMENT WITH SOAP, WATER AND A SPONGE INSIDE OF IT THAT THEY WERE USING TO WASH MULTI-UTENSILS. INSTRUCTED TO PROPERLY SET UP THE 3-COMPARTMENT SINK FOR ADEQUATE WASHING, RINSING AND SANITIZING THE MULTI-USE UTENSILS. CRITICAL VIOLATION 7-38-030
code 7Priority
toxic chemicals mishandled

Official wording: Previous Minor Violation(S) Corrected 7-42-090
Inspector note: FOUND THE PREVIOUS MINOR VIOLATIONS FROM REPORT #2010069 DATED 04/10/2017 THAT WAS NOT CORRECTED AND/OR MAINTAINED. INSTRUCTED TO CORRECT AND MAINTAIN: 32-THE CUTTING BOARD IN THE REAR FOOD PREPARATION AREA HAS DARK GROOVES AND STAINS. INSTRUCTED TO SAND OR REPLACE THE CUTTING BOARD. MUST KEEP SMOOTH AND EASILY CLEANABLE. 33-THE KNIFE ON THE KNIFE RACK AND THE KNIFE RACK ALONG WITH THE INTERIOR OF THE OVEN AND ICE MACHINE ARE IN NEED OF CLEANING. INSTRUCTED TO CLEAN AND MAINTAIN ALL. 34-THE FLOORS BEHIND THE COOKING/COOLING EQUIPMENT, IN THE CORNERS AND THE INTERIOR OF THE FLOOR DRAINS ARE IN NEED OF CLEANING TO REMOVE FOOD AND DIRT BUILD UP. INSTRUCTED TO CLEAN AND MAINTAIN. 35-THE VENTILATION FILTERS NEED TO BE CLEANED. INSTRUCTED TO CLEAN AND MAINTAIN. 43-THE WASH CLOTHS ARE NOT PROPERLY STORED WHEN NOT IN USE. INSTRUCTED TO STORE IN SANITIZING SOLUTION (MUST BE AT THE REQUIRED PPM) WHEN NOT IN USE. SERIOUS VIOLATION 7-42-090
code 29
Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained

Inspector note: THE LOWER SURFACE OF BOTH REACH IN FREEZERS IS DAMAGED EXPOSING THE INSULATION. INSTRUCTED TO FIX AND MAINTAIN. -THE RUBBER GASKETS ON THE PREP REACH IN COOLERS IN FRONT OF THE COOKING EQUIPMENT NEEDS TO BE REPLACED. MUST REPLACE.
code 32
food prep surfaces dirty

Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
Inspector note: THE REACH IN FREEZERS AND COOLERS IN THE REAR FOOD PREPARATION AREA HAS BLOOD, DIRT AND FOOD ON THE LOWER SURFACES. INSTRUCTED TO DETAIL CLEAN AND SANITIZE. ALSO, THE STORAGE RACKS THAT THE MULTI USE UTENSILS AND INGREDIENTS ARE STORED ON NEEDS TO BE CLEANED AND MAINTAINED.
code 33
Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning Methods

Inspector note: THE WALLS BEHIND THE COOKING EQUIPMENT, THE CEILING TILES AND VENTS IN THE REAR FOOD PREPARATION AREA HAS DIRT, DUST, FOOD AND GREASE ON THEM. INSTRUCTED TO DETAIL CLEAN. MAINTAIN SAME.
code 35
pests in the house

Official wording: Ventilation: Rooms And Equipment Vented As Required: Plumbing: Installed And Maintained
Inspector note: THERE IS A LEAK AT THE BASE OF THE FAUCET (UNDERNEATH THE BACK FLOW PREVENTION DEVICE) ON THE MOP SINK. INSTRUCTED TO FIX AND MAINTAIN.
code 38
Refrigeration And Metal Stem Thermometers Provided And Conspicuous

Inspector note: INSTRUCTED TO PROVIDE THERMOMETERS TO ALL COOLERS AND CONSPICUOUSLY PLACE THEM INSIDE. ALSO, MUST OBTAIN AND USE STEMMED THERMOMETERS FOR INTERNAL TEMPERATURE TAKINNG. MAINTAIN SAME.
code 40
grimy wiping cloths

Official wording: Premises Maintained Free Of Litter, Unnecessary Articles, Cleaning Equipment Properly Stored
Inspector note: THE AREA UNDER/AROUND THE DISH WASHING AREA IS CLUTTERED. INSTRUCTED TO ELIMINATE THE CLUTTER AND ORGANIZE THE AREA. MAINTAIN SAME.
code 41

What changed since the previous inspection?

Compared with Pass on April 10, 2017: 8 findings appeared for the first time. 3 findings recurred. 2 previous findings 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.