Cocoro
Passed most recently but 4 prior failures on record
2025-09-15 Pass Canvass Re-Inspection 1 ▾
FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
4-101.19---OBSERVED CHIPPED PAINT AND RUST ON THE WIRE STORAGE RACKS IN THE REAR 2 DOOR STAND-UP-COOLER.INSTRUCTED TO REMOVE CHIPPED PAINT AND RUST AND REPAINT OR REPLACE THE SHELVES AND MAINTAIN.
2025-09-03 Pass w/ Conditions Canvass 4 ▾
PROPER COLD HOLDING TEMPERATURES
OBSERVED IMPROPER COLD HOLDING TEMPERATURES OF (TCS FOODS) INSIDE OF THE SUSHI PREP LINE-COOLER AT FRONT FOOD PREP AREA.OBSERVED TUNA WITH INTERNAL TEMPERATURES RANGING FROM 44.8F-48.1F AND SALMON AT 55.0F. MANAGEMENT VOLUNTARILY DISCARDED APPROXIMAT...
PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
OBSERVED THE SUSHI PREP LINE COOLER AT FRONT FOOD PREP AREA WITH AN AIR TEMPERATURE OF 54.0F.THE COOLER WAS USED TO STORE (TCS FOODS) SUSHI FOOD ITEMS ETC.INSTRUCTED MANAGEMENT TO REPAIR AND MAINTAIN SAID COOLER AT 41F OR COLDER AT ALL TIMES.MANAGEME...
FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
OBSERVED CHIPPED PAINT AND RUST ON THE WIRE STORAGE RACKS IN THE REAR 2 DOOR STAND-UP-COOLER.INSTRUCTED TO REMOVE CHIPPED PAINT AND RUST AND REPAINT OR REPLACE THE SHELVES AND MAINTAIN.
TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
OBSERVED NO COVERED WASTE RECEPTACLE PROVIDED IN THE WOMEN WASHROOM.MUST PROVIDE AND MAINTAIN.
2024-09-23 Pass Canvass 2 ▾
IN-USE UTENSILS: PROPERLY STORED
OBSERVED KNIVES BEING STORE BETWEEN PREP TABLES BETWEEN USE. INSTRUCTED THAT KNIVES MUST BE KEPT CLEAN AND CLEAR OF POSSIBLE CONTAMINATION AND STORED PROPERLY.
PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
OBSERVED GREASE AND SMALL FOOD DEBRIS IN REAR FOOD SERVICE AREA UNDER COOKING EQUIPMENT. INSTRUCTED TO CLEAN AND MAINTAIN AS A MEANS OF PREVENTING POSSIBLE PEST AND OR INSECT FEEDING AND BREEDING.
2023-12-20 Pass Canvass Re-Inspection 2 ▾
CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
3-305.11: CONTAINERS OF FOOD STORED ON THE FLOOR IN THE 2ND FLOOR STORAGE AREA. ITEMS MUST BE AT LEAST 6 INCHES ABOVE THE FLOOR.
ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
2-102.13:FOOD HANDLER CERTIFICATIONS NOT PROVIDED ON SITE. ALL FOOD EMPLOYEES MUST OBTAIN A VALID FOOD HANDLER CERTIFICATION AND PROVIDE ON SITE.
2023-12-13 Fail Canvass 5 ▾
CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
CONTAINERS OF FOOD STORED ON THE FLOOR IN THE 2ND FLOOR STORAGE AREA. ITEMS MUST BE AT LEAST 6 INCHES ABOVE THE FLOOR.
IN-USE UTENSILS: PROPERLY STORED
UTENSILS STORED IN CONTAINER OF STAGNANT WATER RICE AND PREP-LINE UNIT. STORE IN-USE UTENSILS: 1) IN THE FOOD WITH THE HANDLE UP AND OUT OF THE FOOD ITEM; 2) STORED ON A CLEAN AND SANITIZED SIRFACE; 3) IN RUNNING WATER; 4) IN CONTAINER OF HOT WATER M...
SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED
OBSERVED BOXES OF SINGLE USE ARTICLES STORED ON THE FLOOR IN THE 2ND FLOOR STORAGE AREA. ITEMS MUST BE AT LEAST 6INCHES ABOVE THE GROUND.
WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
AN IRREVERSIBLE REGISTERING TEMPERATURE INDICATOR/TEST STRIPS IS NOT PROVIDED AND READILY ACCESSIBLE FOR MEASURING THE UTENSIL SURFACE TEMPERATURE FOR THE HOT TEMPERATURE DISHWASHER. FACILITY MUST PROVIDE HOT WATER TEMPERATURE-SENSATIVE THERMOMETER/T...
ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
FOOD HANDLER CERTIFICATIONS NOT PROVIDED ON SITE. ALL FOOD EMPLOYEES MUST OBTAIN A VALID FOOD HANDLER CERTIFICATION AND PROVIDE ON SITE.
2022-03-23 Pass Canvass Re-Inspection ▾
No violations found.
2022-03-15 Fail Canvass CRITICAL 8 ▾
NO BARE HAND CONTACT WITH RTE FOOD OR A PRE-APPROVED ALTERNATIVE PROCEDURE PROPERLY ALLOWED
OBSERVED MALE SUSHI CHEF HOLD, CUT, AND PLATE SUSHI ROLLS WITH BARE HANDS. MANAGEMENT VOLUNTARILY DISCARDED APPROXIMATELY 1LB OF SUSHI VALUED AT APPROXIMATELY $30. INSTRUCTED TO AVOID BARE HAND CONTACT WITH READY-TO-EAT FOODS. PRIORITY VIOLATION 7-38...
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
OBSERVED NO PAPER TOWELS AT EXPOSED HAND WASHING SINK IN BAR. INSTRUCTED TO MAINTAIN PAPER TOWELS AT ALL EXPOSED HAND WASHING SINKS AT ALL TIMES. PRIORITY FOUNDATION VIOLATION 7-38-030(C). CITATION ISSUED.
REQUIRED RECORDS AVAILABLE: SHELLSTOCK TAGS, PARASITE DESTRUCTION
OBSERVED NO DOCUMENTATION ON SITE STATING THAT FISH USED FOR SUSHI HAVE BEEN FROZEN FOR PARASITE DESTRUCTION.INSTRUCTED TO RECEIVE DOCUMETATION FROM FISH PURVEYORS AND CEASE SERVING FISH THAT REQUIRE FREEZING FOR PARASITE DESTRUCTION. PRIORITY FOUNDA...
CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
OBSERVED ITEMS SERVED RAW OR UNDERCOOKED, SUCH AS SUSHI, ON TAKE OUT MENU WITHOUT DISCLOSURE AND OBSERVED ITEMS SERVED RAW OR UNDERCOOKED ON LARGE MENU IN WINDOW WITH NO DISCLOSURE STATEMENT. INSTRUCTED ALL VERSIONS OF MENU MUST HAVE ALL REQUIRED PAR...
APPROVED THAWING METHODS USED
OBSERVED FROZEN FISH AND CHICKEN BEING THAWED BY BEING LEFT ON COUNTER. INSTRUCTED TO THAW UNDER COLD, RUNNING WATER.
WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
OBSERVED NO IRREVERSIBLE THERMOMETER ON SITE AT TIME OF INSPECTION FOR CHECKING HIGH TEMPERATURE DISH MACHINE. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION VIOLATION 7-38-005. CITATION ISSUED.
ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
OBSERVED 3 EMPLOYEES WITHOUT FOOD HANDLER TRAINING. INSTRUCTED ALL EMPLOYEES MUST COMPLETE FOOD HANDLER TRAINING AND MAINTAIN RECORDS THEREOF ON SITE AT ALL TIMES.
ALLERGEN TRAINING AS REQUIRED
OBSERVED NO ALLERGEN TRAINING CERTIFICATES ON SITE AT TIME OF INSPECTION. INSTRUCTED ALL EMPLOYEES HOLDING CITY OF CHICAGO FOODSERVICE MANAGER CERTIFICATES MUST COMPLETE ALLERGEN TRAINING AND MAINTAIN RECORDS THEREOF ON SITE AT ALL TIMES.
2020-08-04 Pass Canvass CRITICAL 3 ▾
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
OBSERVED NO HAND WASH SIGNAGE AT THE EXPOSED HAND WASH SINK IN SUSHI BAR. INSTRUCTED TO PROVIDE.
CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
OBSERVED ICE SCOOP STORED IN ICE CHEST IN SUSHI BAR AT FRONT OF RESTAURANT. INSTRUCTED TO STORE OUTSIDE OF ICE CHEST.
FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
OBSERVED CUTTING BOARD IN FRONT SUSHI BAR AREA COVERED IN DEEP GROOVES AND DARK STAINS. INSTRUCTED TO REPAIR OR REPLACE AND MAINTAIN SMOOTH, CLEANABLE CUTTING SURFACES.
2019-04-30 Pass w/ Conditions Canvass CRITICAL 8 ▾
MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
NO WRITTEN EMPLOYEE HEALTH POLICY ON SITE, INSTRUCTED TO OBTAIN.
PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
NO VOMIT/ DIARRHEA CLEAN UP KIT ON SITE, INSTRUCTED TO OBTAIN.
CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
NO CONSUMER ADVISORY REMINDER NO DISCLOSURE ON MENU, INSTRUCTED TO PROVIDE. NO CITATION ISSUED.
COMPLIANCE WITH VARIANCE/SPECIALIZED PROCESS/HACCP
OUTDATED LAB RESULT FOR SUSHI RICE (2008 LETTER ) MUST OBTAIN A CURRENT SHUSH RICE PH LAB TEST. NO CITATION ISSUED
THERMOMETERS PROVIDED & ACCURATE
NO THERMOMETER IN REAR KITCHEN REFRIGERATOR, INSTRUCTED TO INSTALL.
WIPING CLOTHS: PROPERLY USED & STORED
IN USE WIPING CLOTH STORED ON CUTTING BOARD, INSTRUCTED TO KEEP IN SANI BUCKETS.
IN-USE UTENSILS: PROPERLY STORED
KNIVES WEDGED BETWEEN COOLER IN REAR PREP KITCHEN, INSTRUCTED TO KEEP IN A CLEAN SURFACE.
ALLERGEN TRAINING AS REQUIRED
NO ALLERGEN TRAINING CERTIFICATE FOR FOOD SERVICE MANAGER, INSTRUCTED TO OBTAIN.
2018-05-03 Pass Canvass Re-Inspection 7 ▾
FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
OBSERVED READY-TO-EAT FOODS (COOKED SEAWEED) STORED IN REAR PREP REFRIGERATOR NOT IN ORIGINAL CONTAINER OR LABELED. INSTRUCTED TO PROVIDE ALL READY-TO-EAT FOODS STORED IN THE REFRIGERATOR AND NOT IN THE ORIGINAL CONTAINER WITH LABELS OF FOOD ITEM AND...
CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
OBSERVED SINGLE USE SOY SAUCE BOTTLES BEING WASHED IN DISH AREA FOR REUSE. MUST NOT REUSE ANY SINGLE SERVICE ARTICLES.
FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
OBSERVED RAW WOOD WITH BLACK MOLD LIKE SUBSTANCE ON SHELVES IN THE FRONT PREP AREA. MUST REPLACE WITH NON-POROUS MATERIAL THAT IS EASILY CLEANABLE.
WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
OBSERVED PEELING PAINT ON CEILING ABOVE SUSHI PREP AREA AND THROUGHOUT DINING AREA. MUST REMOVE PEELING PAINT AND MAKE A SMOOTH, EASILY CLEANABLE SURFACE. OBSERVED EXCESS ICE ACCUMULATION IN FREEZER IN THE UPSTAIRS STORAGE AREA. MUST DEFROST AND MAIN...
LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
OBSERVED HANGING LIGHT FIXTURES ABOVE THE SUSHI PREP AREA WITH NO SHATTER PROOF LIGHT BULBS OR LIGHT SHIELDS. INSTRUCTED TO PROVIDE.
VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
NO EXPOSED HAND SINK READILY AVAILABLE IN SUSHI PREP AREA. MUST PROVIDE
PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
OBSERVED EXCESS CLUTTER THROUGHOUT FRONT PREP, REAR PREP, AND UPSTAIRS STORAGE AREAS. MUST REMOVE UNNECESSARY ARTICLES, ORGANIZE, CLEAN, AND MAINTAIN AREAS.
2018-04-26 Fail Canvass CRITICAL 9 ▾
HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS.
OBSERVED BARE HAND CONTACT WITH READY-TO-EAT FOODS; CHEF WAS ROLLING SUSHI RICE WITH BARE HANDS IN THE FRONT PREP AREA. COOK PICKED UP AND PLATED TERIYAKI CHICKEN WITH BARE HANDS IN THE REAR PREP AREA. INSTRUCTED THE FACILITY THEY MUST NOT HAVE ANY B...
FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
OBSERVED FLY TRAP LIGHT BEING USED STORED BEHIND FOOD UTENSILS ON SHELF IN FRONT PREP AREA. MUST REMOVE. OBSERVED RAW BEEF STORED ABOVE CUT LETTUCE IN THE REFRIGERATOR IN THE REAR PREP AREA. OBSERVED RAW SUSHI FISH STORED ABOVE CUT AVOCADO IN THE ...
FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
OBSERVED READY-TO-EAT FOODS (COOKED SEAWEED) STORED IN REAR PREP REFRIGERATOR NOT IN ORIGINAL CONTAINER OR LABELED. INSTRUCTED TO PROVIDE ALL READY-TO-EAT FOODS STORED IN THE REFRIGERATOR AND NOT IN THE ORIGINAL CONTAINER WITH LABELS OF FOOD ITEM AND...
CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
OBSERVED SINGLE USE SOY SAUCE BOTTLES BEING WASHED IN DISH AREA FOR REUSE. MUST NOT REUSE ANY SINGLE SERVICE ARTICLES.
FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
OBSERVED RAW WOOD WITH BLACK MOLD LIKE SUBSTANCE ON SHELVES IN THE FRONT PREP AREA. MUST REPLACE WITH NON-POROUS MATERIAL THAT IS EASILY CLEANABLE.
WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
OBSERVED PEELING PAINT ON CEILING ABOVE SUSHI PREP AREA AND THROUGHOUT DINING AREA. MUST REMOVE PEELING PAINT AND MAKE A SMOOTH, EASILY CLEANABLE SURFACE. OBSERVED EXCESS ICE ACCUMULATION IN FREEZER IN THE UPSTAIRS STORAGE AREA. MUST DEFROST AND MA...
LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
OBSERVED HANGING LIGHT FIXTURES ABOVE THE SUSHI PREP AREA WITH NO SHATTER PROOF LIGHT BULBS OR LIGHT SHIELDS. INSTRUCTED TO PROVIDE.
VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
NO EXPOSED HAND SINK READILY AVAILABLE IN SUSHI PREP AREA. MUST PROVIDE
PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
OBSERVED EXCESS CLUTTER THROUGHOUT FRONT PREP, REAR PREP, AND UPSTAIRS STORAGE AREAS. MUST REMOVE UNNECESSARY ARTICLES, ORGANIZE, CLEAN, AND MAINTAIN AREAS.
2017-09-14 Pass Canvass 5 ▾
CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
OBSERVED USED SAKE BOTTLES BEING STORED UNDER SINK AT SUSHI STATION. D NOT REUSE SAKE BOTTLES.
FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
OBSERVED DARK GROOVES ON CUTTING BOARD AT SUSHI AREA. REPLACE CUTTING BOARD AND MAINTAIN.
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
OBSERVED INTERIOR OF WHERE ICE IS STORED UNCLEAN. CLEAN AND MAINTAIN INTERIOR OF ICE MACHINE.
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
OBSERVED FLOORS UNCLEAN IN FRONT SUSHI PREP AREA AND IN UPSTAIRS STORAGE AREA. CLEAN FLOORS IN DETAIL AND MAINTAIN.
REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
OBSERVED 2 REFRIGERATION UNITS ON COOKING LINE WITHOUT THERMOMTERS. INSTALL AND MAINTAIN WORKING THERMOMTERS IN ALL REFRIGERATION UNITS.
2016-06-23 Pass Canvass 4 ▾
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
OBSERVED ACCUMULATED FOOD DEBRIS INSIDE PREP AREA REACH IN COOLERS DOOR RUBBER GASKETS. MUST CLEAN AND MAINTAIN.
WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
OBSERVED PEELING CEILING PAPER ABOVE PREP AREA BY HOOD VENTILATION. MUST REMOVE ALL PEELING PAPER/CEILING MUST BE SMOOTH.
REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
PREP AREA COOLERS MISSING THERMOMETERS. MUST PROVIDE THERMOMETERS FOR ALL COOLERS.
APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
FOOD HANDLERS NOT WEARING HAIR RESTRAINTS. INSTRUCTED MANAGER ALL FOOD HANDLER MUST WEAR HAIR RESTRIANTS.
2015-04-16 Pass w/ Conditions Canvass CRITICAL 8 ▾
SOURCE SOUND CONDITION, NO SPOILAGE, FOODS PROPERLY LABELED, SHELLFISH TAGS IN PLACE
FOUND ONE CONTAINER WITH CLAMS INSIDE THE TWO DOOR REACH IN COOLER WITHOUT TAG ATTACHED TO THE CONTAINER. INSTRUCTED MANAGER THAT ALL SHELLFISH MUST HAVE A TAG ATTACHED TO THE CONTAINER DURING STORAGE INSIDE THE 2 DOOR REACH IN COOLER. THEN WHEN THE ...
FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
MUST RE CAULK AROUND THE EXPOSED HAND SINK IN THE PREP/KITCHEN AREA,(CAULK WORN OUT) AND MAINTAIN.
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
MUST CLEAN IN DETAIL INSIDE BOTTOM SHELVE OF THE REACH IN COOLER A ND REACH IN FREEZER(WITH FOOD CRUMBS) AND MAINTAIN. CLEAN IN DETAIL THE WOODEN SHELVE CLOSE TO THE EXPOSED HAND SINK IN THE KITCHEN AND MAINTAIN. MUST CLEAN AND SANITIZE UPPER PORTION...
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
FLOOR UNDER AND BEHIND THE COOKING STOVE, GRILL AND DEEP FRYER WITH ACCUMULATED DUST AND GREASE. MUST CLEAN IN DETAIL AND MAINTAIN. FLOOR UNDER THE SHELVINGS CLOSE TO THE STAIR GOING TO THE 2ND FLOOR WITH SYPUP AND DEBRIS. MUST CLEAN IN DETAIL AND MA...
WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
VENT COVER IN BOTH WASHROOMS WITH DUST ACCUMULATED. MUST CLEAN AND MAINTAIN.
LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
MUST REPLACE BROKEN/CRACKED SOLID LIGHT SHIELD IN THE PREP AREA AND MAINTAIN.
VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
MUST INSTALL FAUCET WITH HOT AND COLD RUNNING WATER UNDER CITY PRESURE ON THE MOP SINK.
FOOD HANDLER REQUIREMENTS MET
NO FOOD HANDLER'S CERTIFICATE ON SITE. MUST PROVIDE
2014-12-08 Pass Canvass Re-Inspection 2 ▾
FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
NOTED ASSORTED FOOD ITEMS INSIDE COOLERS AND REFRIGERATION UNITS NOT PROPERLY LABELED. INSTRUCTED TO LABEL ALL FOOD ITEMS WITH PRODUCT NAME, USE BY AND PREPARED BY DATE.
FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
NOTED SHELVES AT THE REAR PREP AREA LINED WITH FOIL PAPER AND CARDBOARD BOXES. INSTRUCTED NOT TO LINE SHELVES WITH FOIL OR CARDBOARD BOXES TO PREVENT HIDING PLACES FOR PESTS.
2014-11-28 Fail Canvass 5 ▾
PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
NOTED THE FOLLOWING PREVIOUS MINOR VIOLATIONS FROM REPORT #1434337 DATED 3/27/2014 NOT CORRECTED:-#31 NOTED MULTI USE UTENSILS (BOWLS,PLATES,CUPS ETC)ON SHELVEING AT THE KITCHEN PREP AREA NOT PROPERLY STORED. INSTRUCTED TO INVERT ALL UTENSILS DURIN...
FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
NOTED ASSORTED FOOD ITEMS INSIDE COOLERS AND REFRIGERATION UNITS NOT PROPERLY LABELED. INSTRUCTED TO LABEL ALL FOOD ITEMS WITH PRODUCT NAME, USE BY AND PREPARED BY DATE.
FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
NOTED SHELVES AT THE REAR PREP AREA LINED WITH FOIL PAPER AND CARDBOARD BOXES. INSTRUCTED NOT TO LINE SHELVES WITH FOIL OR CARDBOARD BOXES TO PREVENT HIDING PLACES FOR PESTS.
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOORS ALONG WALL BASE AND UNDERNEATH EQUIPMENT ESPECIALLY UNDERNEATH COOKING EQUIPMENT WITH THICK GREASE ACCUMULATION.
VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
NOTED LEAKING FAUCET AT THE 3 COMPARTMENT SINK AND AT THE BOTTOM PIPING UNDERNEATH SAME SINK. INSTRUCTED TO REPAIR AND MAINTAIN....NOTED DUST AND DIRT ACCUMULATION ON VENTS ESPECIALLY AT THE REAR PREP AREA. INSTRUCTED TO CLEAN AND MAINTAIN.
2014-03-27 Pass w/ Conditions Canvass CRITICAL 10 ▾
HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS.
NOTED EMPLOYEE AT THE SUSHI BAR PREPARING SUSHI WITH NO GLOVES, WASHING HANDS INSIDE 3 COMPARTMENT SINK WHILE AT THE SAME TIME RINSING A WASH CLOTH AND WITHOUT USING SOAP AT THE HAND WASH SINK CONTINUED TO PREPARE ANOTHER ORDER OF SUSHI. ALSO NOTED E...
WATER SOURCE: SAFE, HOT & COLD UNDER CITY PRESSURE
NOTED NO HOT RUNNING WATER ON PREMISES AT THE EXPOSED SINKS AND 1 AND 3 COMPARTMENT SINKS. (TEMPERATURE OF WATER WAS 72.4F FOR HAND WASH SINK,73.3F FOR 3 COMPARTMENT SINK, SUSHI HAND WASH SINK 69.1F). INSTRUCTED TO HAVE HOT WATER ON SITE AT ALL TIMES...
HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA
NOTED NO SOAP AND PAPER TOWEL AT THE SUSHI EXPOSED HAND WASH SINK. INSTRUCTED TO HAVE SOAP AND PAPER TOWELS AT SINKS AT ALL TIMES. MANAGER IMMEDIATELY HAD EMPLOYEE PUT THE SOAP AND PAPER TOWEL AT THE HAND WASH SINK. CITATION ISSUED FOR CRITICAL VIO...
CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
NOTED MULTI USE UTENSILS (BOWLS,PLATES,CUPS ETC)ON SHELVEING AT THE KITCHEN PREP AREA NOT PROPERLY STORED. INSTRUCTED TO INVERT ALL UTENSILS DURING STORAGE OR PROVIDE A PROTECTIVE COVER TO PREVENT DUST ACCUMULATION AND CONTAMINATION.
FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
NOTED RUSTY SHELVES INSIDE 2 DOOR REFRIGERATION UNIT AT THE FOOD PREP AREA. INSTRUCTED TO CLEAN, REPAINT WITH A NON TOXIC FOOD GRADE PAINT AND/OR REPLACE.
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
NOTED DIRT FOOD DEBRIS AND SPILLS INSIDE COOLERS. ALSO NOTED HEAVY ICE BUILT UP INSIDE UPRIGHT FREEZER AT REAR PREP AND CHEST FREEZER AT THE SUSHI BAR. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN. MUST ALSO DEFROST AND CLEAN ALL FREEZERS.
WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
NOTED CEILING AT THE SECOND FLOOR INPOOR REPAIRS WITH MISSING TILES AND STAINS. INSTRUCTED TO REPAIR AND REPLACE THE MISSING TILES
VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
NOTED LEAKING FAUCET AT THE ONE COMPARTMENT SINK OF THE KITCHEN AND FANS INSIDE 2 DOOR REFRIGERATION UNIT AT THE KITCHEN. INSTRUCTED TO REPAIR THE LEAKING FAUCET AND CLEAN THE FANS INSIDE THE COOLERS AND MAINTAIN.
PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
NOTED CLUTTER INSIDE WALK IN COOLER USED FOR DRY STORAGE AT THE SECOND FLOOR AND ON SHELVES. INSTRUCTED TO CLEAN, ORGANIZE AND/OR REMOVE ALL UNNECESSARY ARTICLES AND MAINTAINT TO PREVENT HIDING PLACES FOR PEST
FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
NOTED WASH CLOTHS ON PREP TABLES AT THE KITCHEN AND SUSHI BAR NOT PROPERLT STORED. INSTRUCTED TO STORE ALL WASH CLOTHS IN A SANITIZING SOLUTION ESPECIALLY WHEN NOT IN USE.
2013-03-07 Pass Canvass 3 ▾
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
PREP COOLER DOOR GASKETS WITH FOOD DEBRIS STUCK IN BETWEEN FOLDS. INSTRUCTED TO KEEP CLEAN.
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
BAGS OF FOOD STORED ON FLOOR, INSTRUCTED TO KEEP OF FLOOR BY AT LEAST 6".
WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
PEELING PAINT NOTED ON KITCHEN CEILING, LOOSE CAULKING AT VENTILATION HOOD INTERIOR SURFACES. INSTRUCTED TO REMOVE.
2010-12-01 Pass Complaint 5 ▾
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. OBSERVED PREMISES USING PLASTIC MILK CRATES TO ELEVATE ITEMS OFF FLOOR AT PREP AREA AT END OF VENTILATION HOOD. MUST ...
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. THE FOLLOWING NOT CLEAN- OBSERVED SLIGHT LIME BUILD UP INSIDE ICE MACHINE, FOOD DEBRIS ON EXTERIOR OF SINKS, ALL PRE...
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. OBSERVED FOOD DEBRIS/DIRT BUILD UP ON FLOOR ALONG CORNERS, UNDER AND AROUND ALL EQUIPMENT AND INSIDE FLOOR DRAINS THROUGHOUT PREP REAR PR...
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. OBSERVED FOOD DEBRIS ON WALLS IN PREP AREA AND DISHWASH STATION. MUST CLEAN AND MAINTAIN ALL UNCLEAN WALLS.
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. OBSERVED ONE MISSING CEILING LIGHT COVER IN PREP AREA ABOVE 1-COMPARTMENT SINK. MUST...
Data sourced from Chicago Dept. of Public Health ·
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