CHINATOWN BUFFET.

OBSERVED PREVIOUS SERIOUS VIOLATIONS FROM REPORT #1473606 6/11/14 NOT CORRECTED #41 MUST REMOVE CLUTTER FROM BACK ROOM NEAR WASHROOM IN REAR OF PREMISES TO PREVENT RODENT HARBORAGE. #35 MUST CLEAN ALL WALLS WITHIN WALK IN COOLER.CRITICAL VIOLATION 7-42-090

OBSERVED FOOD NOT PROTECTED: GREEN BEANS BEING CUT AND PREPARRED ON TABLE IN DINING ROOM WITH CUSTOMERS WALKING BY. OBSERVED BUCKET OF CHILI PEPPERS WITHIN MOP SINK. PEPPERS DISCARDED. SERIOUS VIOLATION 7-38-005 (A)

OBSERVED NO CERTIFIED MANAGER ON DUTY WHILE POTENTIALLY HAZARDOUS FOOD IS BEING PREPARED, SERVED AND COOKED. INSPECTION WAS STARTED AT 3:00 PM AND CERTIFIED MANAGER DID NOT SHOW UP UNTIL 3:45 PM SERIOUS VIOLATION 7-38-012

OBSERVED CARDBOARD USED AS SHELF LINER. DO NOT USE CARDBOARD. ALL SURFACES SHOULD BE NON ABSORBANT AND EASILY CLEANABLE.

OBSERVED MISSING SIDE PANEL OF ICE MACHINE. REPLACE SIDE PANEL OF ICE MACHINE

OBSERVED RAW WOOD CABINETS BEHIND SUSHI BUFFET. SEAL OR PAINT ALL RAW WOOD THROUGHOUT KITCHEN AND RESTAURANT. ALL SURFACES MUST BE SMOOTH, NON ABSORBANT AND EASILY CLEANABLE.

OBSERVED HANDLE OF WALK IN FREEZER IN DISREPAIR. REPAIR AND MAINTAIN HANDLE

OBSERVED SLICER UNCLEAN WITH DRIED FOOD DEBRIS. SLICER MUST BE DISASSEMBLED AND CLEANED IN DETAIL. MAINTAIN SLICER IN A CLEAN AND SANITARY CONDITION.

: OBSERVED DUST AND GREASE BUILDUP ON ALL SHELVING UNITS. ALL SURFACES OF CABINETS AND FOOD STORAGE SHELVES MUST BE CLEANED AND MAINTAINED.

OBSERVED FLOOR IN DISREPAIR BEHIND SUSHI LINE. REPAIR FLOOR TO A SMOOTH EASILY CLEANABLE SURFACE AND MAINTAIN.

ALL FLOOR DRAINS UNCLEAN AND CONTAIN OLD FOOD DEBRIS. ALL FLOOR DRAINS MUST BE CLEANED ON A REGULAR BASIS AND MAINTAINED.

CEAILINGS AND FANS OF ALL WALK IN COOLERS UNCLEAN. CLEAN AND MAINTAIN ALL FANS AND CEILINGS OF ALL WALK IN COOLERS.

OBSERVED COLD BUFFET UNABLE TO KEEP POTENTALLY HAZARDOUS FOOD COLD WITH TEMPERATURES RANGING BETWEEN 52.3 AND 59.6 F. UNIT REPAIRED DURING INSPECTION. CRITICAL VIOLATION 7-38-005 (A)

OBSERVED POTENTIALLY HAZARDOUS FOOD INCLUDING 5LBS OF FRIED CHICKEN VALUED AT $10 AT 71.3, 5LB OF CRAB VALUED AT $20 AT 70.3, 5LBS OF PUDDING VALUED AT $5 AT 57.3 F, 5LBS OF SLICED CUCUMBER VALUED AT $4 AT 59.6, 5LBS BROCCOLI SALAD VALUED AT $5 AT 64.3 F. ALL FOOD DISCARDED AND DENATURED. CRITICAL VIOLATION 7-38-005 (A)

NO CERTIFIED MANAGER PRESENT UPON INSPECTION WHILE POTENTIALLY HAZARDOUS FOOD IS BEING PREPARED, COOKED AND SERVED. SERIOUS VIOLATION 7-38-012

PREVIOUS MINOR VIOLATIONS FROM REPORT #1146418 6/4/13 #33 MUST CLEAN FILTERS ON VENTILATION HOOD OF GREASE BUILD UP AT STOVE. MUST DEFROST REACH IN FREEZER HAS HEAVY ICE BUILD UP. MUST CLEAN SHELVING RACKS INSIDE ALL WALK IN COOLERS IN KITCHEN AREA HAVE FOOD DEBRIS. #41 MUST REMOVE CLUTTER FROM ROOM NEAR WASHROOM IN REAR OF PREMISES TO PREVENT RODENT HARBORAGE. #35 MUST CLEAN WALL BEHIND COOKING STOVE IN THE KITCHEN AREA HAS GREASE BUILD UP. MUST CLEAN ALL WALLS WITHIN WALK IN COOLERS AND EXTERIOR DOORS OF ALL WALK IN COOLERS. SERIOUS VIOLATION 7-42-090

OBSERVED HANDLE OF WALK IN FREEZER IN DISREPAIR. REPAIR AND MAINTAIN HANDLE.

OBSERVED MISSING SIDE PANEL OF ICE MACHINE. REPLACE SIDE PANEL OF ICE MACHINE.

OBSERVED RAW WOOD CABINETS BEHIND SUSHI BUFFET. SEAL OR PAINT ALL RAW WOOD THROUGHOUT KITCHEN AND RESTAURANT. ALL SURFACES MUST BE SMOOTH, NON ABSORBANT AND EASILY CLEANABLE.

OBSERVED CARDBOARD USED AS SHELF LINER. DO NOT USE CARDBOARD. ALL SURFACES SHOULD BE NON ABSORBANT AND EASILY CLEANABLE.

OBSERVED DUST AND GREASE BUILDUP ON ALL SHELVING UNITS. ALL SURFACES OF CABINETS AND FOOD STORAGE SHELVES MUST BE CLEANED AND MAINTAINED.

OBSERVED SLICER UNCLEAN WITH DRIED FOOD DEBRIS. SLICER MUST BE DISASSEMBLED AND CLEANED IN DETAIL. MAINTAIN SLICER IN A CLEAN AND SANITARY CONDITION.

ALL FLOOR DRAINS UNCLEAN AND CONTAIN OLD FOOD DEBRIS. ALL FLOOR DRAINS MUST BE CLEANED ON A REGULAR BASIS AND MAINTAINED.

OBSERVED FLOOR IN DISREPAIR BEHIND SUSHI LINE. REPAIR FLOOR TO A SMOOTH EASILY CLEANABLE SURFACE AND MAINTAIN.

CEAILINGS AND FANS OF ALL WALK IN COOLERS UNCLEAN. CLEAN AND MAINTAIN ALL FANS AND CEILINGS OF ALL WALK IN COOLERS.

INTERNAL TEMPERATURES TAKEN OF VARIOUS FOOD ITEMS AT HOT BUFFET DISPLAY COUNTER RANGE FROM 116.7 .TO 131.9F,POTENTIALLY HAZARDOUS FOODS WERE,TERIYAKI CHICKEN,CHICKEN WINGS,TACO MEAT,AND CHICKEN NUGGETS ALSO INTERNAL TEMPERATURES TAKEN OF COLD FOOD PRODUCTS AT SERVING LINE OF PREP COOLER AT MONGOLIAN GRILL RANGE FROM 48.9F TO 50.6F FOOD ITEMS WERE EGGS,RAW BEEF,RAW CHICKEN,AND IMMINATIOIN CRAB MEAT ALL FOOD ITEMS WERE DENATURED AND DESTROYED BY MANAGER AT THIS TIME OF INSPECTION TOTAL WEIGHT 6LBS AND TOTAL COST $70.00 AIR TEMPERATURE AT PREP COOLER WAS 37.2 AND TEMPERATURE AT HOT BUFFET UNIT WAS 145.8 CITATION ISSUED 7-38-005(A(

OBSERVED BLACK SLIMY SUBSTANCE INSIDE ICE MACHINE WHERE ICE IS BEING MADE MANAGER IMMEDIATELY CLEANED AND SANITIZED ICE MACHINE DURING INSPECTION CITATION ISSUED 7-38-005(A)

MUST LABEL SOME BULK FOOD CONTAINERS IN REAR PREP AREA NEAR WALK-IN COOLERS

MUST CLEAN FILTERS AND VENTILATION HOOD OF GREASE BUILD-UP AT STOVE,CLEAN BOTTOM COMPARTMENT OF DEEP FRYER HAS GREASE BUILD-UP INSIDE COMPARTMENTS,AND CLEAN SHELVING RACKS INSIDE ALL WALK-IN COOLERS IN KITCHEN AREA HAS OLD FOOD DEBRIS ON SHELVES ASLO MUST DEFROST REACH-IN FREEZER IN REAR KITCHEN HAS HEAVY ICE BUILD-UP INSIDE

MUST CLEAN WALL BEHIND COOKING STOVE IN THE KITCHEN AREA HAS GREQASE BUILD-UP ON WALL,MUST SEAL OPENINGS IN WALL IN HALLWAY AREA NEAR DOOR MEAR WASHROOMS TO PREVENT RODENT ENTRY ALSO MUST CLEAN WALLS INSIDE ALL WALK-IN COOLERS IN REAR KITCHEN AREA AND EXTERIOR DOORS OF WALK-IN COOLERS

MUST REMOVE CLUTTER FROM ROOM NEAR WASHROOMS IN REAR OF PREMISES TO PREVENT RODENT HARBORAGE

FOUND THE LARGE STANDING ICE MACHINE IN THE PREP AREA HAS BLACK MOLD AND LIME BUILDUP. SERIOUS CITATION 7-38-005(A). MANAGER AND EMPLOYEE REMOVED THE ICE AND CLEANED AND SANITIZE THE ICE MACHINE DURING THE INSPECTION. CDI CORRECTED DURING INSPECTION. SERIOUS CITATION GIVEN 7-38-005(A)

THE TWO FRONT DOUBLE DOORS HAVE A ONE FOURH INCH GAP BETWEEN THE DOORS.NOT INSECT OR RODENT PROOFED. SERIOUS CITATION 7-38-020. INSTRUCTED TO MAKE BOTH DOORS TIGHT FITTING AND INSECT AND RODENT PROOF THEM.

CLEAN THE COOKING EQUIPMENT, FRYERS AND HOOD ABOVE HAS GREASE BUILDUP.CLEAN THE OVEN IN THE PREP AREA AND SHELVES IN THE WALKIN COOLER.

CLEAN THE FLOORS IN THE PREP AREAS AND IN THE DISH MACHINE ROOM THEY HAVE GREASE BUILDUP AND ARE VERY SLIPPERY.

CLEAN THE CEILING VENTS IN THE PREP AREAS AND IN THE TOILET ROOMS HAS DUST BUILDUP ON THEM.

MISSING PROPER GUARD AT NOZZLES OF ICE CREAM SOFT SERVE MACHINE. PROVIDE SAME

CAULK AT INTERIOR BASIN/DIVIDER OF 2-COMPARTMENT SINK. INSTD TO REMOVE SAME AND TO PROPERLY REPAIR OR REPLACE.

LIVE ROACHES (3) OBSERVED BY HOT WATER STORAGE TANK. ALSO LIVE FRUIT FLIES (APPROX. 20) NOTED IN DISHMACHINE AREA. INSTD TO REMOVE ALL PESTS AND CLEAN ALL AFFECTED AREAS. RECOMMEND TO CONTACT PEST CONTROL FOR SERVICE. CITATION ISSUED 7-38-020 SERIOUS.

PREVIOUS MINOR VIOLATIONS FROM 8/10/10 (REPORT 278205) NOT CORRECTED: 30- MUST LABEL & DATE COOKED FOODS STORED IN COOLERS. 33- MUST DETAIL CLEAN WOK STATION,POP CADDY,PREP TABLES,PIPES,FILTERS,HOOD,FRYERS,FANGUARD COVERS IN WALK IN COOLER,LOWER CABINETS HOT HOLDING CABINET AT GRILL AREA,VENTS,ICE DISPENSER ON SODA MACHINE,DISH RACKS,DISH MACHINE. 34- MUST DETAIL CLEAN FLOOR ALONG WALL BASES THROUGHOUT. 35- MUST SEAL OPENINGS AROUND PIPES.MUST REPAIR OR REPLACE DAMAGED WALL BASES IN REAR HALLWAY,LOOSE WALL NEAR WALK IN VEGETABLE COOLER,STAINED CEILING TILES IN DINIG AREA & TOILET ROOMS.MUST REMOVE MOLD FROM WALLS & BASES NEAR DISH MACHINE AREA. ALL ABOVE MUST BE CORRECTED. CITATION ISSUED 7-42-090 SERIOUS.

INTERIOR OF ICE MACHINE WITH LIME BUILD-UP. UPRIGHT FREEZER WITH EXCESSIVE ICE BUILD-UP. REMOVE SAME. MISSING PROPER GUARD AT NOZZLES OF ICE CREAM SOFT SERVE MACHINE. PROVIDE SAME. REPLACE MISSING PANEL AT TOP OF ICE MACHINE UNIT.

THE FOLLIOWING FOOD AND NON-FOOD CONTACT SURFACES THRU-OUT NOT CLEAN, DEBRIS BUILD-UP, INCLUDING: ROLLING CARTS, INTERIOR OF COOLERS/FREEZERS INCLUDING RUBBER GASKETS, DOORS, AND DOOR HANDLES, ALL COOKING EQUIPMENT, INCLUDING INTERIOR BOTTOM AND WHEELS OF FRYERS, EXTERIOR OF CONVECTION OVEN, ALL SINKS, ALL DRY STORAGE CONTAINERS, EXTERIOR AND SIDE OF ICE MACHINE, MEAT SLICER, MIXER, AND ALL STORAGE SHELVES THRU-OUT. CLEAN SAME AND MAINTAIN.

ALL DOORS AND DOOR HANDLES THRU-OUT NOT CLEAN AND WORN SURFACES. INSTD TO CLEAN AND PAINT. ALL WALLS THRU-OUT PREP AREA NOT CLEAN, ESPECIALLY BEHIND DISHMACHINE. INSTD TO CLEAN AND MAINTAIN. WALL AND WALLBASE BEHIND HOT WATER TANK IN POOR REPAIR. SEAL HOLE AND HAVE WALL TIGHT-FITTING.

LEAK AT PIPE UNDER EXPOSED HANDSINK. REPAIR SAME. CAULK AT INTERIOR BASIN/DIVIDER OF 2-COMPARTMENT SINK. INSTD TO REMOVE SAME AND TO PROPERLY REPAIR OR REPLACE.

INTERNAL THERMOMETERS MISSING FOR COOLERS/FREEZERS. PROVIDE SAME.

Inspector Comments: All food not stored in the original container shall be stored in properly labeled containers.MUST LABLE & DATE COOKED FOODS STORED IN COOLERS.

Inspector Comments: 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.REMOVE KNIFES FROM IN BETWEEN EQUIPMENT.

Inspector Comments: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.MUST REMOVE CARD BOARD FROM SURFACES,RUST FROM SHELVING UNITS IN WALK IN COOLERS.MUST REPAIR OR REPLACE DAMAGED DOOR GASKET ON WALK IN FREEZER.

Inspector Comments: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.MUST DETAIL CLEAN WOK STATION,POP CADDY,PREP TABLES,PIPES,FILTERS,HOOD,FRYERS,FANGUARD COVERS IN WALK IN COOLER,LOWER CABINETS HOT HOLDING CABINET AT GRILL AREA,VENTS,ICE DISPENSER ON SODA MACHINE,DISH RACKS,DISH MACHINE.

Inspector Comments: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.MUST DETAIL CLEAN FLOOR ALONG WALL BASES THROUGHOUT.

Inspector Comments: The walls and ceilings shall be in good repair and easily cleaned.MUST SEAL OPENINGS AROUND PIPES.MUST REPAIR OR REPLACE DAMAGED WALL BASES IN REAR HALLWAY,LOOSE WALL NEAR WALK IN VEGETABLE COOLER,STAINED CEILING TILES IN DINIG AREA & TOILET ROOMS.MUST REMOVE MOLD FROM WALLS & BASES NEAR DISH MACHINE AREA.

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.LIGHT NEEDED IN REAR PREP AREA.

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.PROBE THERMOMETER.

Inspector Comments: 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.ORGANIZE CHAIR & TABLE STORAGE AREA.

Between uses and during storage ice dispensing utensils and ice receptacles shall be stored in a way that protects them from contamination.

All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities.OBSERVED IMPROPER TEMPERATURE OF 2-DOOR PREP COOLER AT 58.6 F. WITH FOOD STORED INSIDE.A HELD FOR INSPECTION TAG PLACED ON UNIT ONCE REPAIRED FAX LETTER TO (312)746-4240.MUST HAVE COLD HOLDING AT 40 OR BELOW.

All cold food shall be stored at a temperature of 40F or less. All hot food shall be stored at a temperature of 140F or higher.OBSERVED IMPROPER TEMPERATURES OF COOKED FOODS STORED IN WALK IN COOLER,ON COLD HOLDING SALAD BAR,HOT HOLDING UNITS ,2-DOOR PREP COOLER SUCH AS HAM 75.7 F,CHICKEN 64.9 F,EGGS 72.6 F,BREADED CHICKEN 48.0 F,CHICEN 50.4 F-51.3 F,SLICED CANTALOUPE 51.4 F,SLICED WATERMELON 51.2 F,CUT PAPAYA 45.3 F,DICED TOMATO 59.7 F,MUSSELS 63.1 F,SAMON 132.4 F,BREADED FRIED FISH 117.8 F.NO TIME & TEMPERATURE LOGS AVAILABLE TO VIEW.PRODUCT WAS VOLUNTARILY DUMPED & DENATURED.APPX76LBS.$413

All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines.OBSERVED EVIDENCE OF LIVE FRUIT FLIES MORE THAN 100 FLYING AROUND IN PREP AREAS,TOILET ROOM,DINING ROOM,DISH WASHING AREA,REAR HALLWAY.RECOMMENDED TO HAVE A PEST CONTROL OPERATOR TO SERVICE PREMISES AFTER 8/10/10.

All food not stored in the original container shall be stored in properly labeled containers.MUST LABLE & DATE COOKED FOODS STORED IN COOLERS.

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.REMOVE KNIVES FROM IN BETWEEN EQUIPMENT.

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.MUST REMOVE CARD BOARD FROM SURFACES,RUST FROM SHELVING UNITS IN WALK IN COOLERS.MUST REPAIR ORPLACE DAMAGED DOOR GASKET ON WALK IN FREEZER.

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.MUST DETAIL CLEAN WOK STATION,POP CADDY,PREP TABLES,PIPES,FILTERS,HOOD,FRYERS,FANGUARD COVERS IN WALK IN COOLER,LOWER CABINETS HOT HOLDING CABINET AT GRILL AREA,VENTS,ICE DISPENSER ON SODA MACHINE,DISH RACKS,DISH MACHINE.

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.MUST DETAIL CLEAN FLOOR ALONG WALL BASES THROUGHOUT.

The walls and ceilings shall be in good repair and easily cleaned.MUST SEAL OPENINGS AROUND PIPES.MUST REPAIR OR REPLACE DAMAGED WALL BASES IN REAR HALLWAY,LOOSE WALL NEAR WALK IN VEGETABLE COOLER,STAINED CEILING TILES IN DINIG AREA & TOILET ROOMS.MUST REMOVE MOLD FROM WALLS & BASES NEAR DISH MACHINE AREA.

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.LIGHT NEEDED IN REAR PREP AREA.

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.PROBE THERMOMETER.

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.ORGANIZE CHAIR & TABLE STORAGE AREA.

Between uses and during storage ice dispensing utensils and ice receptacles shall be stored in a way that protects them from contamination.

Inspector Comments: Inspector Comments: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.REMOVE RUST FROM SHELVING UNITS IN WALK IN COOLERS & PREP COOLERS,REPLACE MISSING HANDLE ON WALK IN COOLER DOOR,REPLACE MISSING STALL DOOR IN WOMEN'S TOILET ROOM.

Inspector Comments: Inspector Comments: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.DISH RACKS,ROLLING CARTS,LIGHT SHIELDS,FANGUARD COVERS IN COOLERS,VENTS,FAUCETS AT COOKING STATION.

Inspector Comments: Inspector Comments: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.FLOOR DRAINS

Inspector Comments: Inspector Comments: The walls and ceilings shall be in good repair and easily cleaned.MUST CLEAN WALLS THROUGHOUT,MOLD ON CEILING IN PREP AREA,WALL IN POOR REPAIR IN PREP AREA & REAR HALLWAY,LOOSE WALL BASE IN MOP SINK CLOSET,LOOSE WALL BEHIND HAND SINK IN PREP AREA.SCRAPE AND PAINT PEELING PAINT ON WALLS IN DINING AREA & PREP AREA.

Inspector Comments: Inspector Comments: 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 and Regulations of the Board of Health.PROVIDE COLD RUNNING WATER AT FAUCET ABOVE ICE CREAM MACHINE.

Inspector Comments: Inspector Comments: 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.ELEVATE FOOD OFF OF FLOOR IN WALK IN FREEZER.

Inspector Comments: A separate and distinct offense shall be deemed to have been committed for each Minor violation that is not corrected upon re-inspection by the health authority.FROM REPORT #87792 3/20/09.#30 MUST LABEL BULK FOOD STORAGE CONTAINERS.#31 MUST STORE KNIFES FROM IN BETWEEN WALL & PREP TABLE.#32 MUST REMOVE RUST FROM PREP TABLE ,MUST REPLACE DAMAGED LIDS ON SUSHI BAR.#33 MUST CLEAN DEEP FRYERS,FILTERS,ICE DISPENSER ON SODA MACHINE,CAN OPENER BLADE,INTERIOR PANEL OF ICE MACHINE,FLOOR MIXER,UNDER SIDE OF PREP TABLES,SOME STORAGE CABINETS.MUST DEFROST SUSHI BAR COOLER.#34 MUST CLEAN FLOORS THROUGHOUT.#35MUST REPLACE STAINED CEILING TILES IN DINING AREA.MUST SEAL ALL OPENINGS AROUND PIPES LEADING INTO CEILING.#36 MUST PROVIDE LIGHTS IN PREP AREA,LIGHT SHIELDS OR SHATTER PROOF BULBS AT HOT & COLD BUFFET LINES.

Inspector Comments: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.REMOVE RUST FROM SHELVING UNITS IN WALK IN COOLERS & PREP COOLERS,REPLACE MISSING HANDLE ON WALK IN COOLER DOOR,REPLACE MISSING STALL DOOR IN WOMEN'S TOILET ROOM.

Inspector Comments: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.DISH RACKS,ROLLING CARTS,LIGHT SHIELDS,FANGUARD COVERS IN COOLERS,VENTS,FAUCETS AT COOKING STATION.

Inspector Comments: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.FLOOR DRAINS

Inspector Comments: The walls and ceilings shall be in good repair and easily cleaned.MUST CLEAN WALLS THROUGHOUT,MOLD ON CEILING IN PREP AREA,WALL IN POOR REPAIR IN PREP AREA & REAR HALLWAY,LOOSE WALL BASE IN MOP SINK CLOSET,LOOSE WALL BEHIND HAND SINK IN PREP AREA.SCRAPE AND PAINT PEELING PAINT ON WALLS IN DINING AREA

Inspector Comments: 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 and Regulations of the Board of Health.PROVIDE COLD RUNNING WATER AT FAUCET ABOVE ICE CREAM MACHINE.

Inspector Comments: 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.ELEVATE FOOD OFF OF FLOOR IN WALK IN FREEZER.

All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities.OBSERVED IMPROPER TEMPERATURE OF PREP COOLER AT 51.9 F WITH FOODS STORED ON TOPSIDE.A HELD FOR INSPECTION TAG PLACED ON UNIT ONCE REPAIRED FAX LETTER TO (312)746-4240 WHEN READY.MUST HAVE COLD HOLDING UNIT AT 40 OR BELOW.

All cold food shall be stored at a temperature of 40F or less. All hot food shall be stored at a temperature of 140F or higher.OBSERVED IMPROPER TEMPERATURE OF COOKED AND RAW FOODS ON TOP SIDE OF COOLER,COLD & HOT HOLDING UNITS SUCH AS CRAB 53.9 F,SHRIMP 50.3 F,CHICKEN 47.6 F,GINGER 62.7 F,SUSHI 68.0-69.2 F,CRAB SALAD 50.3 F, BOILED EGGS 45.8 F,RICE 120.9 F,.NO TIME AND TEMPERATURE LOGS AVAILABLE TO VIEW.PRODUCT WAS VOLUNTARILY DUMPED AND DENATURED.APPX.20LBS. VALUED $40.

A separate and distinct offense shall be deemed to have been committed for each Minor violation that is not corrected upon re-inspection by the health authority.FROM REPORT #87792 3/20/09.#30 MUST LABEL BULK FOOD STORAGE CONTAINERS.#31 MUST STORE KNIFES FROM IN BETWEEN WALL & PREP TABLE.#32 MUST REMOVE RUST FROM PREP TABLE ,MUST REPLACE DAMAGED LIDS ON SUSHI BAR.#33 MUST CLEAN DEEP FRYERS,FILTERS,ICE DISPENSER ON SODA MACHINE,CAN OPENER BLADE,INTERIOR PANEL OF ICE MACHINE,FLOOR MIXER,UNDER SIDE OF PREP TABLES,SOME STORAGE CABINETS.MUST DEFROST SUSHI BAR COOLER.#34 MUST CLEAN FLOORS THROUGHOUT.#35MUST REPLACE STAINED CEILING TILES IN DINING AREA.MUST SEAL ALL OPENINGS AROUND PIPES LEADING INTO CEILING.#36 MUST PROVIDE LIGHTS IN PREP AREA,LIGHT SHIELDS OR SHATTER PROOF BULBS AT HOT & COLD BUFFET LINES.

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.REMOVE RUST FROM SHELVING UNITS IN WALK IN COOLERS & PREP COOLERS,REPLACE MISSING HANDLE ON WALK IN COOLER DOOR,REPLACE MISSING STALL DOOR IN WOMEN'S TOILET ROOM.

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.DISH RACKS,ROLLING CARTS,LIGHT SHIELDS,FANGUARD COVERS IN COOLERS,VENTS,FAUCETS AT COOKING STATION.

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.FLOOR DRAINS

The walls and ceilings shall be in good repair and easily cleaned.MUST CLEAN WALLS THROUGHOUT,MOLD ON CEILING IN PREP AREA,WALL IN POOR REPAIR IN PREP AREA & REAR HALLWAY,LOOSE WALL BASE IN MOP SINK CLOSET,LOOSE WALL BEHIND HAND SINK IN PREP AREA.SCRAPE AND PAINT PEELING PAINT ON WALLS IN DINING AREA

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 and Regulations of the Board of Health.PROVIDE COLD RUNNING WATER AT FAUCET ABOVE ICE CREAM MACHINE.

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.ELEVATE FOOD OFF OF FLOOR IN WALK IN FREEZER.