تقرير
التقرير التنظيمي
تقرير سلامة الغذاء: النينجا السوشي والتايلاندي، N سنترال افي، شيكاغو، IL، الولايات المتحدة الأمريكية.
منذ 5 سنوات •source chicago.gov • عمل
3946 North Central Avenue, Chicago, 60634 Illinois, United States
Report date: Nov 30, 20205. Procedures for responding to vomiting and diarrheal events
- comments: found no procedure/plan for responding to vomiting and diarrheal events. Instructed to provide and maintain required procedure/plan and appropriate supplies or kit. (necessary items at a minimum: gloves, face masks, disposable mops and appropriate sanitizer/spray that kills norovirus) priority foundation violation 7-38-005 citation issued
23. Proper date marking and disposition
- comments: instructed to properly label and date ready to eat tcs foods held over 24 hours inside coolers. Must identify product shelf life or 'consume by' dating (7 days from preparation date). Priority foundation violation 7-38-005 no citation issued
25. Consumer advisory provided for raw/undercooked food
- comments: found no consumer advisory or disclosure and reminder posted and on menus for raw/undercooked foods. Instructed to provide. Priority foundation violation 7-38-005 citation issued
36. Thermometers provided & accurate
- comments: instructed to provide thermometer visible and accurate inside all coolers.
37. Food properly labeled; original container
- comments: instructed to provide proper label for food storage containers/bins identified with common name (salt, sugar, flour, rice etc).
38. Insects, rodents, & animals not present
- comments: found 3 live cockroach underneath 3 compartment sink (around grease box) in prep/dishwashing area. Instructed to remove, clean and sanitize the affected areas. Recommend to contact licensed pest control for service. Priority foundation violation 7-38-020 (a) citation issued
49. Non-food/food contact surfaces clean
- comments: instructed to detail clean and maintain the following: interior and exterior surfaces of all coolers and freezers with dried food debris and spillage, sides of all cooking equipment with grease accumulation, prep and stotage shelves throughout.
55. Physical facilities installed, maintained & clean
- comments: instructed to detail clean and maintain floors and walls throughout (front and rear prep area/dining/storage area) premises, under and around cooking equipment, coolers, freezers and floors underneath storage shelves in rear stotge area.
56. Adequate ventilation & lighting; designated areas used
- comments: instructed to provide additional lighting in rear prep area.
Source: chicago.gov
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