Arami

THERMOMETERS PROVIDED & ACCURATE

OBSERVED NO METAL STEM FOOD THERMOMETER ON SITE FOR MEASURING THE TEMPERATURES OF HOT AND COLD TCS FOODS. INSTRUCTED MANAGER TO PROVIDE PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED.

WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS

OBSERVED 3 COMPARTMENT SINK NOT IN PROPER WORKING ORDER. WHEN WATER IS DRAINED IN ONE COMPARTMENT, ANOTHER COMPARTMENT FLOODS. INSTRUCTED MANAGER TO ENSURE 3 COMPARTMENT SINK IS IN PROPER WORKING ORDER. PRIORITY FOUNDATION VIOLATION 7-38-025 CITATION...

PREVIOUS CORE VIOLATION CORRECTED

OBSERVED PREVIOUS CORE VIOLATION NOT CORRECTED WITHIN SPECIFIED TIMEFRAME. REPORT #2571645 DATED FEBRUARY 23 2023 INSTRUCTED FACILITY TO #53 PROVIDE COVERED RECEPTACLES TO ALL SINGLE OCCUPANT TOILET ROOMS. OBSERVED NO COVERED RECEPTACLE IN ANY OF THE...

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

OBSERVED NO HANDWASHING SIGNAGE AT EXPOSED HANDWASHING SINKS LOCATED IN THE BAR, SUSHI LINE, AND UPSTAIRS PREP AREA. INSTRUCTED TO PROVIDE.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

OBSERVED TORN GASKET ON 2 DOOR PREP COOLER LOCATED IN FIRST FLOOR REAR PREP AREA. INSTRUCTED TO REPAIR OR REPLACE AND MAINTAIN IN GOOD CONDITION.

SEWAGE & WASTE WATER PROPERLY DISPOSED

UNABLE TO LOCATE GREASE TRAP. INSTRUCTED TO INSTALL GREASE TRAP CONNECTED TO 3-COMPARTMENT SINK FOLLOWING ALL RELEVANT LAWS, RULES, AND REGULATIONS.

TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED

OBSERVED NO COVERED TRASH RECEPTACLE INSIDE ANY OF 3 SINGLE OCCUPANT RESTROOMS. INSTRUCTED TO PROVIDE.

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING

THE PERSON IN CHARGE UNABLE TO PROVIDE EMPLOYEE HEALTH POLICY. INSTRUCTED TO PROVIDE AND MAINTAIN. PRIORITY FOUNDATION VIOLATION 7-38-010. NO CITATION ISSUED.

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

THE PERSON IN CHARGE UNABLE TO PROVIDED PROCEDURE FOR EMPLOYEE TO FOLLOW WHEN RESPONDING TO VOMITING AND DIARRHEAL EVENTS. INSTRUCTED TO PROVIDE PROCEDURE WITH THE NECESSARY ITEMS GLOVES, MASKS, DISPOSABLE MOPS AND APPROPRIATE SANITIZER. PRIORITY FO...

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

OBSERVED NO HAND WASHING SIGNS OR POSTERS NEAR HAND WASHING SINKS THROUGHOUT PREMISES. INSTRUCTED TO PROVIDE AND MAINTAIN.

PROPER DATE MARKING AND DISPOSITION

OBSERVED IMPROPER DATE MARKING ON TCS FOODS HELD MORE THAN 24 HOURS INSIDE WALK-IN COOLER AND PREP COOLERS. MUST PROVIDE AND MAINTAIN. PRIORITY FOUNDATION VIOLATION 7-38-005. NO CITATION ISSUED.

CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD

MENU DOES NOT DISCLOSE AND INFORM CONSUMERS THE SPECIFIC MENU ITEMS THAT ARE RAW OR UNDER COOKED AND POTENTIAL HAZARD OF CONSUMING SUCH FOODS. MUST PROVIDE A CONSUMER ADVISORY AND DISCLOSE SUCH FOODS. PRIORITY FOUNDATION VIOLATION 7-38-005. NO CITA...

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

OBSERVED BROKEN FLOOR TILES IN FRONT FOOD PREPARATION AREA. MUST REPAIR REPLACE AND MAINTAIN.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

OBSERVED DIRT AND DEBRIS ON FLOOR UNDER AROUND AND BEHIND REFRIGERATION UNITS IN REAR PREP AREA, AND 2ND FLOOR STORAGE AREA AND ALSO OBSERVED DIRT AND DEBRIS ON FLOOR THROUGHOUT BASEMENT. MUST CLEAN AND MAINTAIN AREAS.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

OBSERVED CLUTTER AND UNNECESSARY ITEMS IN THE BASEMENT. MUST REMOVE CLEAN AND ORGANIZE AREAS TO PREVENT RODENT HARBORAGE.

ALLERGEN TRAINING AS REQUIRED

OBSERVED CERTIFIED FOOD MANAGERS ON SITE WITHOUT THE ALLERGEN TRAINING INSTRUCTED THAT ALL CERTIFIED FOOD MANAGERS ON SITE MUST COMPLETE FOOD ALLERGEN TRAINING.

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA

HAND SINK NOT ACCESSIBLE FOR USE. OBSERVED A SMALL CONTAINER OF SOFT SHELL CRAB BEING THAWED IN THE EXPOSED HAND SINK ON THE RIGHT SIDE OF THE COOK LINE AREA. MANAGEMENT VOLUNTARILY CORRECTED THE VIOLATION DURING THE INSPECTION. ALSO, OBSERVED THE ...

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

OBSERVED BLACK SUBSTANCE EMBEDDED ALONG CAULKING AT 3 COMPARTMENT SINK. INSTRUCTED MANAGER TO RESEAL AND MAINTAIN AREA. OBSERVED INTERIOR OF ICE MACHINE ON SECOND FLOOR WITH SLIGHT BUILD UP ON INTERIOR ICE SHOOT. ALSO OBSERVED INTERIOR OF ICE SCOOP ...

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

OBSERVED RAW UNFINISHED WOOD CEILING, IN DRY STORAGE AREA, IN REAR OF OPERATION. INSTRUCTED MANAGER TO SEAL AND ENSURE SURFACE IS SMOOTH AND EASILY CLEANABLE. MAINTAIN AT ALL TIMES.

TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS

OBSERVED NO SELF CLOSING DOOR DEVICE ON EMPLOYEE RESTROOM DOOR, ON SECOND FLOOR. INSTRUCTED MANAGER TO INSTALL SELF-CLOSING DEVICE ON DOOR AND MAINTAIN AT ALL TIMES.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

INSTRUCTED TO SAND OR REPLACE THE CUTTING BOARDS WITH THE DEEP, DARK GROOVES AND STAINS IN THE PREP AREA. MUST REMOVE THE THICK ICE BUILD UP IN THE UPSTAIRS REACH IN FREEZERS. MAINTAIN ALL.

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

INSTRUCTED TO CLEAN AND MAINTAIN THE INTERIOR/EXTERIOR SURFACE OF ALL FLOOR DRAINS.

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

INSTRUCTED TO CLEAN AND MAINTAIN THE WALLS AROUND THE BAR EXPOSED HAND WASHING SINK AND THE 3-COMPARTMENT SINK ON THE 1ST FL.

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

INSTRUCTED TO FIX AND MAINTAIN THE LEAK AT THE BASE OF THE FAUCET ON THE 1-COMPARTMETN SINK IN THE PREP AREA ON THE 2ND FL. ALSO, MUST PROVIDE WORKING VENTILATION TO THE 2ND FL. EMPLOYEE'S TOILET ROOM. MAINTAIN SAME.

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

POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE: COOKED SUSHI RICE AT TEMP OF 127.9F AND 85.2F,ALSO FOUND COOKED GROUND DUCK MEAT AT TEMP OD 48.6F. COLD FOOD MUST MAINTAIN TEMP OF 40F AND BELOW,HOT FOOD 140F AND ABOVE. PRODUCTS DISCARDED AND DENA...

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

OUTER OPENINGS NOT PROTECTED. WE(CHEF AND MYSELF) OBSERVED A 1/4 OF INCH TO 1 INCH OF GAP UNDER THE FRONT DOORS AND SIDE DOOR.INSTRUCTED TO RODENT/INSECT PROOF SAID DOORS. SERIOUS VIOLATION:7-38-020

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090

PREVIOUS MINOR VIOLATIONS NOT CORRECTED FROM 6-15-15,REPORT #1454026 #34-FLOORS AT THE 2 ND FLOOR STORAGE AREA IN NEED OF COVING. MUST INSTALL AND MAINTAIN. FLOORS THROUGH OUT IN NEED OF CLEANING TO REMOVE ALL FOOD SPILL AND BUILD UP. MUST CLEAN AND...

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

CARD BOARDS ARE USED FOR SHELF LINERS AT SECOND FLOOR STORAGE AREAINSTRUCTED TO REMOVE.SURACE MUST BE SMOOTH CLEANABLE AND NON-ABSORBENT SURFACE.

TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS

WASHROOM STAFF DOOR NOT SELF CLOSING, AT SECOND FLOOR PREP/STORAGE AREA.INSTRUCTED TO PROVIDE A SELF CLOSING DEVICE AT SAID DOOR

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

NO EXPOSED HAND SINK INSTALLED AT SECOND FLOOR PREP AREA. OBSERVED RICE SOAKING UNDER RUNNING WATER AT ONE COMPARTMENT SINK. ALSO OBSERVED A PREP TABLE AND OPENED DRY SEASONING AND DRY FOOD. ICE MACHINE AND FREEZER WITH FOOD INSIDE ARE LOCATED AT MEN...

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED

ELEVATE ITEMS 6" OFF THE FLOOR ITMES NEEDED AT REAR STORAGE AREA.

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

FLOORS AT THE 2 ND FLOOR STORAGE AREA IN NEED OF COVING. MUST INSTALL AND MAINTAIN. FLOORS THROUGH OUT IN NEED OF CLEANING TO REMOVE ALL FOOD SPILL AND BUILD UP. MUST CLEAN AND MAINTAIN AT ALL TIMES.

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

WALLS IN DISH AREA UNDER SINKS IN NEED OF CLEANING TO REMOVE ALL SPLATTER WALLS UNDER FRONT SUSHI COUNTER IN NEED OF CLEANING TO REMOVE SPLATTER. MUST CLEAN AND MAINTAIN AT ALL TIMES.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED

LIGHT MISSING IN HOOD VENTILATION SYSTEM INSTALL AND MAINTAIN.

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

HOOD VENTILATION UNIT ABOVE COOKING EQUIPMENT IN NEED OF CLEANING TO REMOVE ALL DUST BUILD UP. MUST CLEAN AND MAINTAIN.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED

ALL CLUTTER IN REAR STORAGE AREA IN NEED OF REMOVAL OR ORGANIZING. CORRECT AND MAINTAIN AT ALL TIMES.

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

CLEAN ALL COOKING EQUIPMENT, ROLLING CARTS, PREP COOLERS, FILTERS IN VENTILATION HOOD.

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

CLEAN FLOORS UNDER ALL EQUIPMENT, ALONG WALLS AND IN ALL CORNERS IN PREP AND STORAGE AREAS.

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

CLEAN WALLS IN DISH WASHING AREAS. CLEAN WALLS ALONG BASEBOARDS IN PREP AND DISH WASHING AREAS. CLEAN WALL VENT IN DINING AREA(DUST BUILDUP).

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

REPAIR WASHBOWL IN SECOND FLOOR WASHROOM(SLOW DRAINING).

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

PROVIDE THERMOMETERS IN ALL COOLERS.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED

ELEVATE ALL STOCK OFF FLOOR IN REAR AND SECOND FLOOR STORAGE AREA. STORE MOP HEAD UPRIGHT TO PREVENT INSECT BREEDING.

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

REAR LOW TEMPERATURE DISH MACHINE NOT ADEQUATELY SANITIZING FOOD EQUIPMENT AND UTENSILS, CHEMICAL PPM 0. INSTRUCTED MANAGER TO REPAIR DISH MACHINE AND MAINTAIN 100 PPM. DISH MACHINE IS TAGGED HELD FOR INSPECTION AND MUST NOT BE USED UNTIL RE-INSPECTE...

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

CLEAN ALL COOKING EQUIPMENT, ROLLING CARTS, PREP COOLERS, FILTERS IN VENTILATION HOOD.

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

CLEAN FLOORS UNDER ALL EQUIPMENT, ALONG WALLS AND IN ALL CORNERS IN PREP AND STORAGE AREAS.

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

CLEAN WALLS IN DISH WASHING AREAS. CLEAN WALLS ALONG BASEBOARDS IN PREP AND DISH WASHING AREAS. CLEAN WALL VENT IN DINING AREA(DUST BUILDUP).

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

REPAIR WASHBOWL IN SECOND FLOOR WASHROOM(SLOW DRAINING).

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

PROVIDE THEMOMETERS IN ALL COOLERS.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED

ELEVATE ALL STOCK OFF FLOOR IN REAR AND SECOND FLOOR STORAGE AREA. STORE MOP HEAD UPRIGHT TO PREVENT INSECT BREEDING.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES

INVERT CUPS, PLATES AND BOWLS ON SHELF OR WHERE NECESSARY TO PREVENT CONTAMINATION.

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION

FOOD (ICE) NOT PROTECTED DURING STORAGE INSIDE OF THE ICE MACHINE. OBSERVED BLACK SLIMY SUBSTANCE ON INTERIOR SURFACES OF THE ICE MACHINE ON THE PREMISES. MANAGEMENT INSTRUCTED TO TURN OFF MACHINE, REMOVE ICE AND HAVE INTERIOR OF ICE MACHINE CLEANED...

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

Cutting boards with deep, dark grooves must be sanded/bleached or replaced and misssing splashguards at the food prep sink,exposed handsink behind sushi bar.

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

Detail clean,maintain shelvings,fan covers inside the walk-in-cooler.

TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS

Employee toilet room door must be self closing located on the 2nd floor.

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

Detail clean,maintain dusts accumulations on ventilation covers inside the toilet rooms.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

Thermometers are needed inside all refrigeration units.

SEWAGE AND WASTE WATER DISPOSAL, NO BACK SIPHONAGE, CROSS CONNECTION AND/OR BACK FLOW

In food establishments, there shall be adequate sewage and waste water disposal facilities that comply with all the requirements of the plumbing section of the Municipal Code of Chicago. WASTE WATER BACKING UP FROM FLOOR DRAIN OF 3 COMPARTMENT SIN...

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. MUST CLEAN AND SANITIZE FLOOR OF KITCHEN AREA, UNDER AND BEHIND EQUIPMENT

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED

Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. MUST REPLACE BROKEN LIGHT SHIELD KITCHEN PREP AREA

SOURCE SOUND CONDITION, NO SPOILAGE, FOODS PROPERLY LABELED, SHELLFISH TAGS IN PLACE

All food shall be from sources approved by health authorities and safe for human consumption.MUST PROVIDE A CERTIFICATION FOR SUSHI RICE PH FROM A CERTIFIED LABORATORY.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.SPLASHGUARDS FOR EXPOSED HANDSINKS AT FOOD PREP AREAS NOT INSTALLED,MISSING ICE BIN COVER AT SUSHI PREP.

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 COVING IN REAR DINING ROOM NOT INSTALLED.

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

The walls and ceilings shall be in good repair and easily cleaned.MUST SEAL OPENINGS ON WALLS IN BASEMENT AREA.

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

Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules...