Butterfly Sushi & Thai Cuisine on Chicago Ave

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

DRY STORAGE SHELVING NEEDS CLEANING IN THE KITCHEN AND IN THE DISH WASHING ROOM TO REMOVE DEBRIS.

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

FLOORS IN THE KITCHEN AND DISHWASHING ROOM NEEDS CLEANING AROUND EQUIPMENT TO REMOVE DEBRIS AND/OR GREASE.

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

STORAGE SHELVING NEED ORGANIZING FOR CLEAN AND MONITORING PURPOSES.

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

FOUND NO CONSUMER ADVISORY POSTED. INSTRUCTED TO ALWAYS HAVE ONE POSTED.

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

FOUND THE INTERIOR OF THE DEEP FRYER, THE EXTERIOR OF THE GREASE TRAP AND REACH IN FREEZER IN NEED OF CLEANING. INSTRUCTED TO CLEAN AND MAINTAIN.

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

FOUND THE FLOORS IN THE CORNERS AND UNDER/AROUND THE DISH MACHINE AND COOKING EQUIPMENT IN NEED OF CLEANING. INSTRUCTED TO CLEAN AND MAINTAIN.

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

FOUND THE WALLS AROUND THE DISH MACHINE, 3-COMPARTMENT SINK AND THE VENTILATION HOOD IN NEED OF CLEANING. INSTRUCTED TO CLEAN AND MAINTAIN.

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

FOUND THE HOT WATER KNOB ON THE EXPOSED HAND WASHING SINK IN FRONT OF THE 3-COMPARTMENT SINK STRIPPED AND UNABLE TO TURN THE WATER ON/OFF. INSTRUCTED TO FIX AND MAINTAIN.

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

TORN RUBBER DOOR GASKET AT THE SUSHI BAR ONE DOOR COOLER. BROKEN DOOR HANDLE ON THE BASEMENT TALL REACH-IN COOLER REPAIRED WITH DUCT TAPE. MUST REPLACE.

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

MUST NOT USE PLASTIC GROCERY BAGS AS FOOD CONTAINERS. ALL FOODS MUST BE PROPERLY COVERED/WRAPPED/CONTAINED. MUST PROVIDE SMOOTH CLEAN ABLE FOOD CONTAINERS OR FOOD GRADE DISPOSABLE BAGS.

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

INTERIOR REAR TALL REACH-IN FREEZER WITH EXCESSIVE ICE BUILD-UP. MUST DEFROST, REMOVE ICE AND MAINTAIN CLEAN.

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

MISSING WALL CAULKING AT THE DISH AREA EXPOSED HAND SINK. MUST REPLACE.

FACILITIES TO MAINTAIN PROPER TEMPERATURE

FACILITIES UNABLE TO MAINTAIN ADEQUATE TEMPERATURES. FOUND TWO COOLERS AT IMPROPER TEMPERATURE. KITCHEN TALL REACH-IN COOLER FOUND AT 53.6F WITH FOOD SUCH AS TOFU AT 47.9F AND 48.7F. BASEMENT TWO DOOR COOLER FOUND AT 60.3F WITH SHRIMP AT 58.2F. BOTH ...

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

THE FOLLOWING FOODS FOUND IN THE ABOVE MENTIONED TALL REACH-IN COOLER AND TWO DOOR COOLER AT IMPROPER TEMPERATURES. APPROXIMATELY 15 LBS WHOLE FISH AT 44.6F, 15 LBS SHRIMP AT 58.2F, 18 LBS CREAM CHEESE AT 51.6F, 20 LBS SOY BEAN PASTE AT 50F AND 50.3F...

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

INADEQUATE HAND WASHING FACILITIES.NO PAPER TOWELS AT THE SUSHI BAR PREP EXPOSED HAND SINK. MUST PROVIDE AT ALL TIMES. CRITICAL VIOLATION 7-38-030.

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

NO CITY OF CHICAGO CERTIFIED MANAGER PRESENT DURING INITIAL INSPECTION WHILE THE ABOVE MENTIONED POTENTIALLY HAZARDOUS FOODS WERE BEING HELD AT IMPROPER TEMPERATURES. MANAGER WAS TELEPHONED UPON MY ARRIVAL AND ARRIVED APPROXIMATELY 15 MINUTES LATER. ...

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

PREVIOUS MINOR VIOLATIONS FROM 3-19-14 NOT CORRECTED. #30- FOUND MULTIPLE FOODS NOT PROPERLY LABELED. INSTRUCTED TO LABEL WITH DATE, NAME OF ITEM, AND TIME PREPARED AND TO MAINTAIN.#32- FOUND STYROFOAM, TINFOIL, AND CARDBOARD LINERS ON SURFACES THROU...

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

ALL BULK FOOD CONTAINERS MUST BE LABELED.

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

OBSERVED MANDOLIN (HAND SLICER) HANGING FROM THE EMPTY PAPER TOWEL DISPENSER DIRECTLY OVER FRONT SUSHI BAR PREP EXPOSED HAND SINK. STAFF REMOVED DURING THE INSPECTION.

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

MUST INSTALL SPLASH GUARDS BETWEEN THE FRONT SUSHI BAR EXPOSED HAND SINK AND THE ONE COMPARTMENT PREP SINK. ALSO INSTALL A SPLASH GUARD AT THE REAR DISH ROOM EXPOSED HAND SINK BETWEEN SINK AND PREP TABLE. TORN RUBBER DOOR GASKET AT THE SUSHI BAR ONE...

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

INTERIOR REAR TALL REACH-IN FREEZER WITH EXCESSIVE ICE BUILD-UP. MUST DEFROST, REMOVE ICE AND MAINTAIN CLEAN. FOUND DIRTY SHELVING, PREP TABLES AND FOOD CART THROUGHOUT THE KITCHEN AND SERVER STATION AREA. DIRTY COOKS LINE EXPOSED HAND SINK. MUST CL...

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

MISSING WALL CAULKING AT THE DISH AREA EXPOSED HAND SINK. MUST REPLACE.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

BROKEN INTERNAL THERMOMETERS INSIDE BOTH SUSHI DISPLAY COOLERS. MUST REPLACE.

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

ALL STORED ITEMS THROUGHOUT BASEMENT DRY STORAGE AND SERVER STATION AREA MUST BE ELEVATED FROM THE FLOOR 6" OR ABOVE. EMPLOYEES MUST NOT STORE PERSONAL BELONGINGS IN THE FOOD STORAGE OR FOOD PREPARATION AREAS.

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

ALL FOOD HANDLERS IN THE FOOD PREPARATION AREAS MUST WEAR HAT/HAIR RESTRAINT.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

WIPING CLOTHS IN ALL FOOD PREP AREAS MUST BE STORED IN A CLEAN CONTAINER WITH A SANITIZING SOLUTION.

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

FOUND POTENTIALLY HAZARDOUS FOODS NOT MEETING TEMPERATURE REQUIREMENTS. FOUND APPROXIMATELY 44 POUNDS OF MISO SOUP MIX AT 53.4F, 1 POUND OF TEMPURA SHRIMP AT 61.2F, AND 10 POUNDS OF SPRING ROLLS WITH SHRIMP AND TOFU AT 64.5. FACILITY DISCARDED AND DE...

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

FOUND MULTIPLE FOODS NOT PROPERLY LABELED. INSTRUCTED TO LABEL WITH DATE, NAME OF ITEM, AND TIME PREPARED AND TO MAINTAIN.

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

FOUND STYROFOAM, TINFOIL, AND CARDBOARD LINERS ON SURFACES THROUGHOUT. INSTRUCTED TO DISCARD AND MAINTAIN SO ALL SURFACES ARE SMOOTH AND EASILY CLEANABLE. FOUND CUTTING BOARDS WITH DEEP DARK GROOVES IN THEM. INSTRUCTED TO REPLACE ALL CUTTING BOAR...

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

INSTRUCTED TO DETAIL CLEAN AND SANITIZE ALL COOKING EQUIPMENT, GASKETS, AND REFRIGERATION EQUIPMENT, AND TO SANITIZE AND MAINTAIN.

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

FOUND DIRT BUILDUP THROUGHOUT FACILITY ON FLOORS AND IN CORNERS. INSTRUCTED TO CLEAN ENTIRE FLOOR, CORNER TO CORNER AND WALL TO WALL AND MAINTAIN.

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

FOUND DIRT BUILDUP ON WALLS THROUGHOUT. INSTRUCTED TO CLEAN AND MAINTAIN. FOUND PIECE OF WALL PANELING MISSING BY 1ST FLOOR FREEZER BY 3 COMPARTMENT SINK. INSTRUCTED TO REPAIR AND MAINTAIN.

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

FOUND SANITIZER AND SOAP DISPENSER TUBES ATTACHED TO 3 COMPARTMENT SINK WITH BLACK, MOLD LIKE SUBSTANCE ON THEM. INSTRUCTED TO REPLACE AND TO MAINTAIN.

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

Foods inside coolers not labeled or dated. Instructed to labeled and dated all foods not in original containers.

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

Multi use utensils not properly stored. Instructed to invert utensils to prevent contamination before use.

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

Cooler door for Sushi display not maintained. Instructed to replace cracked sliding door. Exposed handsink installed next to equipment. Instructed to install shield along side of sink.

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

Cooking equipment, cutting boards, prep table, exhaust hood and filters, coolers and sinks not cleaned. Instructed to detail clean sanitize daily.

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

Floor along wallbase, behind equipment and in prep areas not cleaned. Instructed to detail clean daily.

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

Walls not maintained in prep area. Instructed to detail clean and/or replace wall panelling. Ventilation covers in toilet room not cleaned. Instructed to detail clean.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

Thermometer not provided in several coolers. Instructed to have thermometer conspicuous inside all coolers.

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.Cutting boards with deep, dark grooves must be sanded/bleached or replaced,remove dirty cardboard liners were multi-use u...

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

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.Detail cooking equipments,interior compartment of deep fryer,coolers,shelvings over the 3 comp sink areas.

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...

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units.Thermometers are needed inside all refrigeration units.

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

All food should be properly protected from contamination during storage, preparation, display, service, and transportation.LARGE AMOUNTS OF BLACK SLIMY/MOLD INSIDE ICE MACHINE/MUST CLEAN,SANITIZE ICE MAKER.TAGGED HELD FOR INSPECTION.MUST NOTIFY THE C...

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

Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use.All multi-use kitchen pots/pans,clean single service...

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.Cutting boards with deep, dark grooves must be sanded/bleached or replaced,remove dirty cardboard liners were multi-use u...

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

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.Detail cooking equipments,interior compartment of deep fryer,coolers,shelvings over the 3 comp sink areas.

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...

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units.Thermometers are needed inside all refrigeration units.

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. MUST REPLACE BENT LID TO OUTSIDE GARBAGE CONTAINER

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

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. MUST CLEAN WHITE INTERIOR PANEL OF ICE MACHINE

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 REPAIR THRESHOLD AT FRONT DOOR

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

All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces. MUST CLEAN ALL LIGHT SHIELDS IN REAR KITCHEN 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...

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

All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors. MUST DISCARD ALL BUCKETS OUTSIDE REAR DOOR AREA