Nobu

Staff weren’t trained on, or didn’t follow, the rules for reporting illness.

Inspector’s note: Observed no written employee health policy on the premises which lists which symptoms of illness and foodborne illnesses must prevent employees from reporting to work. Management instructed to provide a signed employee health policy for all food handling employees. Priority foundation violation 7-38-010. Citation issued.

Surfaces that touch food weren’t cleaned and sanitized.

Inspector’s note: 4-501.114 (a, b, c, d, e, f: 1 & 2) noted low-temperature dish washing machine in use not properly sanitizing at first floor bar. The sanitizing strength of the sanitizer (clorine) at the time of inspection was 0 ppm. Equipment must be properly sanitized at a minimum of 50 ppm. Unit remain tagged. Instructed not to use unit until reinspected by chicago department of health (cdph). Tagged unit. Priority violation #7-38-025. No citation issued.

No one in charge was present who knew the food-safety rules.

Inspector’s note: Observed no person in charge with valid chicago food sanitation certificate.

Staff touched ready-to-eat food with bare hands.

Inspector’s note: Observed food handler touch ready-to-eat food (steak) with bare hand. Food employees may not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment. Priority violation #7-38-010. Citation issued.

Hand sinks were missing, blocked, or not stocked with soap and towels.

Inspector’s note: Observed handsink in first floor bar prep area not stocked with hand soap. Informed person in charge that hand soap must be available at handsinks at all times. Food handlers obtained hand soap for the hand sink during the time of inspection. Priority foundation violation #7-38-030(c). Citation issued.

Surfaces that touch food weren’t cleaned and sanitized.

Inspector’s note: Noted low-temperature dish washing machine in use not properly sanitizing at first floor bar. The sanitizing strength of the sanitizer (clorine) at the time of inspection was 0 ppm. Equipment must be properly sanitized at a minimum of 50 ppm. Instructed not to use unit until reinspected by chicago department of health (cdph). Tagged unit. Priority violation #7-38-025. Citation issued.

Cold food was held above a safe temperature.

Inspector’s note: Observed tcs foods held at improper internal temperatures in the front prep cold holding unit, such as 2 lbs of sliced vegetables at 51.3f manager discarded and denatured a total 2lbs at $95. All cold tcs food must maintain 41f or below. Priority violation. Citation issued 7-38-005.

Not enough equipment, or the wrong method, to cool and hold food at safe temperatures.

Inspector’s note: Noted improper cold-hold temperature of refrigerator at 50.1f at first floor kitchen cold hold unit. Informed all refrigerator units shall maintain a proper temperature of 41f and below. The refrigerator unit must not be used until reinspected by the chicago department of public health (cdph). Priority violation #7-38-005. Citation issued.

Staff touched ready-to-eat food with bare hands.

Inspector’s note: Observed a food employee handling ready-to eat food (chocolate mousse desserts) with bare hands. Employee was garnishing mousse cakes with additional chocolate with bare hands. Instructed management that all ready-to eat foods must be handled with suitable utensils or gloves. Priority violation 7-38-010. Citation issued. Employee washed hands and then put on clean gloves.

Hand sinks were missing, blocked, or not stocked with soap and towels.

Inspector’s note: Observed no soap at the hand washing sink at the first floor coffee/drink prep station. Instructed management that all handwashing sinks must be equipped with soap. Priority foundation violation. 7-38-030(c). Soap now provided at sink.

Surfaces that touch food weren’t cleaned and sanitized.

Inspector’s note: Observed the hot water dish machine being used during inspection and not properly sanitizing. Observed the final rinse temperature at 132f. Must provide a minimum final rinse temperature of 180f properly to sanitize dishes and utensils inside the dish machine. The dish machine has been tagged and may not be used until it is repaired and reinspected by cdph. Priority violation 7-38-025. Citation issued.

Hand sinks were missing, blocked, or not stocked with soap and towels.

Inspector’s note: Observed hand washing sink inaccessible at prep line on 1st floor. Observed food being thawed under running water at hand washing sink making it inaccessible for employees to properly wash hands. Hand sink must only be used for hand washing only. Priority foundation violation. 7-38-030(c). Citation issued.

Hand sinks were missing, blocked, or not stocked with soap and towels.

Inspector’s note: Observed no soap at hand washing sink at 1st floor bar. Observed employee handling glassware and using dish machine. Must provide soap at all times. Priority foundation violation. 7-38-030(c). See above for citation.

Required records (shellfish tags, parasite-destruction logs) were missing.

Inspector’s note: OBSERVED NO DATE RECORDED ON SHELLSTOCK TAGS FROM WHEN THE LAST ITEM WAS SOLD. The date when the last SHELLSTOCK from the container is sold or served shall be recorded on the tag or label. PRIORITY FOUNDATION VIOLATION. 7-38-005. CITATION ISSUED.

Cold food was held above a safe temperature.

Inspector’s note: Observed tuna at improper cold holding temperature at 47.3f inside of prep cooler. Also observed the following tcs foods at improper cold holding temperature. Cole slaw found at 43.1f, green salsa found at 48.5f, chopped cooked asparagus found at 50.1f, sausage found at 48.7f, raw salmon found at 44.6f and diced sausage found at 46.3f. Tcs foods must be held at 41.0f or below. Food has been voluntarily discarded. Food weighing approximately 30 lbs at a cost of $175.00. Priority violation. 7-38-005. Citation issued.

Hand sinks were missing, blocked, or not stocked with soap and towels.

Inspector’s note: 5-203.11--observed no hand washing sink at sushi bar on 11th floor that is connected to city and sewage water line. Must install hand sink with hot and cold running water which is connected to city and sewage water line. Also can remove sushi bar completely. Priority foundation violation. 7-38-030(c).

Hand sinks were missing, blocked, or not stocked with soap and towels.

Inspector’s note: Observed improper water temperature at 90.6f at hand sink located at sushi prep station(1st floor). Observed improper water temperature at hand sink at 87.6f (tempura station), water temperature at hand sink at dish area 1st floor found at 89.2f, water temperature at hand sink at lower level prep area found at 87.4f, water temperature at hand sinks in women's locker room bathrooms found at 89.1f and 89.4f. Minimum water temperature must be at 100.0f or above through a mixing valve or combination faucet. Priority violation. 7-38-030(c). Citation issued.

Hand sinks were missing, blocked, or not stocked with soap and towels.

Inspector’s note: Observed no hand washing sink at sushi bar on 11th floor that is connected to city and sewage water line. Must install hand sink with hot and cold running water which is connected to city and sewage water line. Also can remove sushi bar completely. Priority foundation violation. 7-38-030(c). Citation issued.

Required records (shellfish tags, parasite-destruction logs) were missing.

Inspector’s note: Observed no shellstock tag attached to container in which oysters were being stored. Must have shellstock tag attached to container until the last oyster is sold. Oysters have been discarded and denatured. Food weighing approximately 10 lbs at a cost of $40.00. Priority foundation violation. 7-38-005. Citation issued.

No warning to customers about raw or undercooked food.

Inspector’s note: Observed no Consumer Advisory for raw or undercooked foods (OYSTERS, STEAK, TUNA, SUSHI, EGGS, LOX). Instructed to identify (Disclosure) such foods by asterisking them to a foot note that states: "Items can be served raw or undercooked or contain undercooked ingredients" and add a statement (Reminder) that says: "Consuming raw or undercooked animal products may increase your risk of food borne illness, especially if you have medical conditions". PRIORITY FOUNDATION VIOLATION. 7-38-005.

Staff weren’t trained on, or didn’t follow, the rules for reporting illness.

Inspector’s note: No employee health policy on premises as required; must provide. Instructed the person in charge to provide documentation of employees responsibility to report any illness transmissible through food. Priority foundation violation 7-38-010.

Staff weren’t trained on, or didn’t follow, the rules for reporting illness.

Inspector’s note: No employee health policy on premises as required; must provide. Instructed the person in charge to provide documentation of employees responsibility to report any illness transmissible through food. Priority foundation violation 7-38-010.

Plumbing problems, or missing protection against backflow.

Inspector’s note: The mechanical glass washer behind the bar on the first floor was not connected due to a missing part. Unable to determine if machine sanitizes at the proper temperature during the rinse cycle; must correct. Priority violation 7-38-030(c).