Afc Sushi @ Marshall Fields

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

FOUND POTENTIALLY HAZARDOUS FOODS MAINTAINED AT IMPROPER TEMPERATURES: WHITE COOKED RICE MAINTAIN AT IMPROPER TEMPERATURE OF 91.1F AT PREP STATION USED FOR SUSHI,RAW TUNA-44.6,COOKED SHRIMP-46.1F INSIDE REACH IN COOLER.MUST MAINTAIN COLD FOODS AT 40 ...

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED

NO VALID CITY OF CHICAGO CERTIFICATE POSTED OR PROOF OF ENROLLMENT AT THIS TIME OF INSPECTION.SERIOUS VIOLATION ISSUED 7-38-012

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

EXTERIOR OF LARGE WHITE STORAGE BIN UNDER PREP TABLE NOT CLEAN.MUST CLEAN/MAINTAIN.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

SOILED UTENSIL IN HAND SINK BOWL, INSTRUCTED TO KEEP HAND SINK FREE FROM ANY UTENSILS.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

THERMOMETER FOR PACKAGED SUSHI COOLER KEPT IN COLDEST PART, INSTRUCTED TO KEEP AT WARMEST PART OF COOLER.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

MUST TIGHTEN FAUCET BASE AT EXPOSED HAND WASHING SINK TO PREVENT LEAK ACROSS FROM THE SUSHI MAKING STATION. MUST REPAIR LEAKY PIPE UNDER EXPOSED HAND WASHING SINK CABINET ACROSS FROM THE SUSHI MAKING STATION.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

MUST PROPERLY LABEL ALL FOODS NOT IN THEIR ORIGINAL CONTAINERS (LAGRE PLASTIC BINS CONTAINING RICE AND WHEAT RICE) AT ALL TIMES.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

MUST CLEAN FLOORS AT MAIN FRONT SUSHI PREP AREA.ALSO AT REAR PREP AREA TO REMOVE FOOD DEBRIS UNDER THE PREP TABLE ACROSS FROM EXPOSED HANDSINK.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

MUST REPLACE WATER DAMAGED CEILING TILES AT HALLWAY LEADING TO THE RESTROOMS. MUST REPAIR HOLE AT WALL TILE ON THE RIGHT SIDE OF THE HANDSINK COUNTER IN THE MEN'S RESTROOM.

FACILITIES TO MAINTAIN PROPER TEMPERATURE

All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. FOUND DISPLAY SUSHI COOLER AT 50.4F WHERE CONTAINERS OF SUSHI WERE JUST PLACED IN COOLER. INSTRUCTED MGR TO ...

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. FLOOR UNDER PREP TABLE NOT CLEAN, FOOD DEBRIS OBSERVED. INSTRUCTED TO CLEAN AND MAINTAIN.

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME

Equipment and utensils should get proper exposure to the sanitizing solution during the rinse cycle. Bactericidal treatment shall consist of exposure of all dish and utensil surfaces to a rinse of clean water at a temperature of not less than 180F. ...

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

All utensils shall be thoroughly cleaned and sanitized after each usage. HAND SINK NOT CLEAN, FOOD DEBRIS NOTED IN BOWEL, INSTRUCTED TO CLEAN AND MAINTAIN