DIB SUSHI BAR AND THAI CUISINE.

6-201.11 CRACKED,HOLES,CREVICES ON WALL IN THE KITCHEN(THROUGOUT)SEAL AND MAINTAIN.SURFACE MUST BE SMOOTHAND EASILY CLEANBLE

PINK SUBSTANCE AT INTERIOR PANEL AND WATER RESERVOIR OF ICE MACHINE. INSTRUCTED TO CLEAN, SANITIZE AND MAINTAIN UNIT.

FOUND 4 LAYER OF 30 EACH OF FRESH EGGS STORED ON SHELF IN PREP AREA, AT TEMP OF 63.9F TO 70F. FOUND FRESH SPROUT IN WATER ON SHELVES BY COOKING EQUIPMENT AT TEMP OF 58.1F. MUST MAINTAIN TEMP OF 41F AND BELOW. PRIORITY VIOLATION: 7-38-005,CITATION ISSUED.

TEN LIVE ADULTS ROACHES IN PREP AREA: ON SHELVES, AROUND GREASE TRAP UNDER COOKING EQUIPMENT, AND INSIDE BROKEN RUBBER GASKET OF WHITE CHEST FREEZER. ALSO BABIES ROACHES(5 LIVE), AND ANTS(10) AT EAST WALL ABOVE AND BEHIND THREE COMPARTMENT SINK, ALSO ON TOP PREP CUTTING BOARD THAT WAS ON TOP THE THREE COMPARTMENT SINK. REMOVE ROACHES, CONTACT PEST CONTROL. INSTRUCTED TO WASH, RINSE AND SANITIZE EQUIPMENT, PREP TABLES CUTTING BOARDS, ETC. PRIORITY FOUNDATION VIOLATION:7-38-020(A), CITATION ISSUED

OBSERVED 4 YELLOW GLUE STICKS HANGING FROM CEILING IN PREP AREA ABOVE PREP TABLES, SHELVES ETC. FILLED WITH INSECTS, STUCK ON THEM. INSTRUCTED TO REMOVE, CONTACT PEST CONTROL FOR PROPER DEVICE USED IN KITCHEN.

MUST STORE WIPING CLOTHS IN PREP AREAS IN SANITIZER BUCKET BETWEEN USES TO PREVENT CROSS CONTAMINATION. INSTRUCTED TO MAINTAIN.

MUST NOT STORE CLEAN CUTTING BOARD ON THE BACK-SPLASH OF THREE COMPARTMENT SINK. RELOCATE

BROKEN RUBBER GASKET INSIDE THE WHITE CHEST FREEZER BY THE SOUTH WINDOW IN PREP AREA. REPAIR/REPLACE

MUST NOT USE DUCT TAPE AS A MEANS OF REPAIR ON THE DOOR WHITE CHEST FREEZER.REPAIR CAUSE.SURFACE MUST BE SMOOTH AND CLEANABLE.

CRACKED,HOLES,CREVICES ON WALL IN THE KITCHEN(THROUGOUT)SEAL AND MAINTAIN.SURFACE MUST BE SMOOTHAND EASILY CLEANBLE

PREVIOUS CORE VIOLATIONS NOT CORRECTED FROM 9-21-2020,REPORT#2401418 #37)3-302.12 NOTED ASSORTED FOOD ITEMS INSIDE REFRIGERATION UNITS NOT PROPERLY LABELED. INSTRUCTED TO PROPERLY LABEL ALL FOOD ITEMS WITH PRODUCT NAME INCLUDING BULK FOOD CONTAINERS. #43) 3-304.12 NOTED SERVING PLATES ON SHELVES AT THE KITCHEN PREP AREAS NOT PROPERLY STORED. INSTRUCTED TO INVERT ALL SERVING PLATES AT THE DINNING TABLES TO PREVENT DUST ACCUMULATION. #47)4-501.12 CUTTING BOARDS WITH OPEN SEAMS AND DARK STAINS. MUST REFINISH OR REPLACE DAMAGED OR STAINED CUTTING BOARDS. #53) 5-501.17 NOTED WASH ROOM ON PREMISE WITH GARBAGE RECEPTACLE AND NO LID. INSTRUCTED TO PROVIDE TRASH CANS WITH LIDS AT ALL WOMEN WASH ROOMS AND UNISEX WASH ROOMS #53) 6-201.11 INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOORS ALONG WALL BASE AND UNDERNEATH EQUIPMENT WITH DIRT, DEAD ROACHES AND OLD FOOD DEBRIS. #56) 4-202.18 NOTED HEAVY DUST ACCUMULATION INSIDE THE EXHAUST HOOD OF THE KITCHEN. INSTRUCTED TO CLEAN AND MAINTAIN. PRIORITY FOUNDATION VIOLATION:7-42-090,CITATION ISSUED

NOTED ASSORTED FOOD ITEMS INSIDE REFRIGERATION UNITS NOT PROPERLY LABELED. INSTRUCTED TO PROPERLY LABEL ALL FOOD ITEMS WITH PRODUCT NAME INCLUDING BULK FOOD CONTAINERS.

NOTED SERVING PLATES ON SHELVES AT THE KITCHEN PREP AREAS NOT PROPERLY STORED. INSTRUCTED TO INVERT ALL SERVING PLATES AT THE DINNING TABLES TO PREVENT DUST ACCUMULATION.

CUTTING BOARDS WITH OPEN SEAMS AND DARK STAINS. MUST REFINISH OR REPLACE DAMAGED OR STAINED CUTTING BOARDS.

NOTED WASH ROOM ON PREMISE WITH GARBAGE RECEPTACLE AND NO LID. INSTRUCTED TO PROVIDE TRASH CANS WITH LIDS AT ALL WOMEN WASH ROOMS AND UNISEX WASH ROOMS

INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOORS ALONG WALL BASE AND UNDERNEATH EQUIPMENT WITH DIRT, DEAD ROACHES AND OLD FOOD DEBRIS.

NOTED HEAVY DUST ACCUMULATION INSIDE THE EXHAUST HOOD OF THE KITCHEN. INSTRUCTED TO CLEAN AND MAINTAIN.

OBSERVED NO EMPLOYEE HEALTH POLICY/TRAINING ON SITE. INSTRUCTED FACILITY TO ESTABLISH AN APPROPRIATE EMPLOYEE HEALTH POLICY/TRAINING SYSTEM AND MAINTAIN WITH VERIFIABLE DOCUMENTS ON SITE. PRIORITY FOUNDATION VIOLATION 7-38-010. NO CITATION ISSUED

OBSERVED NO PROCEDURE/PLAN FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS. INSTRUCTED FACILTY TO DEVELOP AND MAINTAIN A PROCEDURE /PLAN AND TO MAINTAIN ANY APPROPRIATE SUPPLIES ON SITE. PRIORITY FOUNDATION VIOLATION 7-38-005 NO CITATION ISSUED.

OBSERVED NO DATE MARKING SYSTEM IN PLACE. READY TO EAT AND OR TIME TEMPERATURE CONTROLLED FOODS PREPARED AND HELD IN A RETAIL FOOD ESTABLISHMENT FOR OVER 24 HOURS MUST HAVE A CLEARLY MARKED LABELING SYSTEM IN PLACE TO INDICATE THE DATE OR DAY BY WHICH THE FOOD SHALL BE CONSUMED ON PREMISES, SOLD, OR DISCARDED WHEN HELD AT A TEMPERATURE OF 41F OR LESS FOR A MAXIMUM OF 7 DAYS WITH THE DATE OF PREPARATION COUNTING AS DAY 1. PRIORITY FOUNDATION VIOLATION 7-38-005 NO CITATION ISSUED.

BOTH THE REMINDER OF: [ * “CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH, OR EGGS MAY INCREASE YOUR RISK OF FOODBORNE ILLNESS " ] AND THE DISCLOSURE OF AN ASTERISK IS NEEDED ON MENUS TO INDICATE THE REMINDER AND IDENTIFY THE ITEMS OF RISK. PRIORITY FOUNDATION VIOLATION 7-38-005 NO CITATION ISSUED

OBSERVED NO PH METER AND OUTDATED LAB RESULTS FOR SUSHI RICE. MUST UPDATE LAB RESULTS. PRIORITY FOUNDATION VIOLATION 7-38-005

OBSERVED SPATULA WITH MELTED PLASTIC HANDLE. MUST REPLACE SPATULA.

OBSERVED TOASTER OVEN IN SUSHI MAKING AREA UNCLEAN. CLEAN INTERIOR AND EXTERIOR OF TOASTER OVEN.

OBSERVED CARDBOARD USED AS SHELF LINER AND FLOOR LINER. CARDBOARD IS NOT PERMITTED BECAUSE IT IS NOT SMOOTH AND EASILY CLEANABLE. REMOVE AND REPLACE WITH A NON POUROUS SMOOTH EASILY CLEANABLE SURFACE.

OBSERVED FLOORS IN FRONT SERVICE AREA NEAR ICE MACHINE UNCLEAN IN CORNERS AND ALONG WALLS. MUST CLEAN IN DETAIL ALL FLOORS IN SERVICE AREA AND MAINTAIN.

OBSERVED NO APPROVED ALLERGEN TRAINING IN ACCORDANCE WITH PA 100-0367 ON SITE. INSTRUCTED ANY PERSONS WITH THE CITY OF CHICAGO FOOD SANITIATION CERTIFICATE TO COMPLY WITH ALLERGEN TRAINING AND MAINTAIN

NOTED TEMPERATURE OF SERVICE COOLER AT THE KITCHEN PREP AREA TO BE IMPROPER AT 48.4F. INSTRUCTED NOT TO USE UNTIL EQUIPMENT IS MAINTAINING PROPER TEMPERATURE OF 40F AND BELOW. CRITICAL VIOLATION #7-38-005(A)

NOTED INTERNAL TEMPERATURE OF THE FOLLOWING POTENTIALLY HAZARDOUS FOOD ITEMS INSIDE SERVICE COOLER TO BE IMPROPER:-EGG ROLLS 45.1F, SHRIMPS 47.5F, CARROTS 44.6F, TOFU 44.1F, PEANUT SAUCE 43.9F, CRAB RAGON 43.7F. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 6LBS OF PRODUCTS $100.00 THROUGH DENATURING PROCESS. CRITICAL VIOLATION #7-38-005(A)

NOTED FOOD ITEMS INSIDE REFRIGERATION UNITS NOT PROPERLY LABELED. INSTRUCTED TO LABEL ALL FOOD ITEMS WITH PRODUCT NAME AND/OR PREPARED BY DATE.

NOTED SHELVES BY THE COOKING STOVE LINED WITH FOIL PAPER. INSTRUCTED TO REMOVE, CLEAN AND MAINTAIN TO PREVENT HIDING PLACES FOR PEST....NOTED TORN RUBBER GASKETS AT DOOR OF SERVICE COOLER AT THE SUSHI BAR. INSTRUCTED TO REPAIR AND MAINTAIN AND/OR REPLACE

INSTRUCTED TO CLEAN FLOORS ALONG WALL BASE AND UNDERNEATH EQUIPMENT ESPECIALLY UNDERNEATH THE 3 COMPARTMENT SINK WITH GREASE ACCUMULATION BY THE GREASE TRAP.

NOTED CLUTTER AT THE DRY STORAGE AREA ON HALLWAY TO THE BATH ROOM WITH EMPLOYEES BELONGINGS AND FOOD PRODUCTS. INSTRUCTED TO PROVIDE A DESIGNATED AREA FOR EMPLOYEES TO STORE THEIR BELONGINGS AND MUST ALSO CLEAN, ORGANIZE AND/OR REMOVE ALL UNNECESSARY ARTICLES TO PREVENT HIDING PLACES FOR PEST.

FLOORS THROUGHOUT SUSHI BAR WITH DIRT, DEBRIS. MUST CLEAN AND MAINTAIN.

WALL BASEBOARD WITH LARGE HOLES, MISSING BASEBOARD COVING UNDER THE THREE COMPARTMENT SINK. MUST SEAL/REPAIR.

OBSERVED POTENTIALLY HAZARDOUS FOODS BEING HELD AT IMPROPER TEMPERATURES. APPROXIMATELY 1 LB EACH COOKED SHRIMP AT 68.2F AND COOKED CRAB AT 66.8F IN METAL CONTAINERS WRAPPED WITH PLASTIC WRAP SITTING ON PREP TABLE. MANAGEMENT STATES THE PREPARED FOODS WERE COOLING AND TO BE PREPARED FOR SUSHI ORDER TWO HOURS LATER. NO TEMPERATURE LOGS AVAILABLE. FOODS DISCARDED. REVIEWED PROPER COOLING METHODS OF PREPARED FOODS. CRITICAL VIOLATION 7-38-005(A).

OBSERVED FOODS NOT PROTECTED DURING PREPARATION AND STORAGE. OBSERVED EMPLOYEE PREPARING FOODS AT A DINING ROOM TABLE WHERE CUSTOMERS PASS TO HAVE ACCESS TO THE WASHROOMS AND NOT AN APPROVED FOOD PREPARATION AREA. ALSO OBSERVED RAW EGGS AND RAW CHICKEN BEING STORED IN THE COOKS LINE COOLER DIRECTLY OVER PREPARED SLICED GREEN ONIONS AND FRESH RED PEPPERS STORED DIRECTLY ON TOP OF AND TOUCHING THE RAW EGGS. SERIOUS VIOLATION 7-38-005(A).

NO CITY OF CHICAGO CERTIFIED FOOD MANAGER ON SITE WHILE POTENTIALLY HAZARDOUS FOODS WERE BEING HELD AT IMPROPER TEMPERATURES IE: COOKED SHRIMP AT 68F. SERIOUS VIOLATION 7-38-012.

PREVIOUS MINOR VIOLATIONS FROM INSPECTION #1933000 ON 6-17-16 NOT CORRECTED. #32- MUST REPLACE ALL GROCERY BAGS BEING USED TO STORE FROZEN MEATS AND VEGETABLES INSIDE THE COOLER AND FREEZER. REPLACE WITH FOOD GRADE STORAGE BAG. RE- CAULK ALONG THE SPLASH GUARD OF THE 3 COMPARTMENT SINK. CAULK WORN OUT WITH BLACK MOLDY LIKE SUBSTANCE AND MAINTAIN.#33- CLEAN IN DETAIL, AND REMOVE DEBRIS ON THE MOP SINK AND MAINTAIN.#34-FLOOR UNDER AND BEHIND THE COOKING EQUIPMENT AND COOLERS IN THE COOK LINE/PREP AREA WITH GREASE, DEBRIS. MUST CLEAN IN DETAIL AND MAINTAIN. BROKEN/CRACKED FLOOR TILES THROUGH OUT PREP/KITCHEN. MUST REPAIR/REPLACE FLOOR TILES, MAKE IT SMOOTH EASILY CLEANABLE.#35-: WATER STAINED CEILING TILES INSIDE THE WOMENS WASHROOM AND ABOVE THE SUSHI PREP AREA. MUST REPLACE CEILING TILES AND MAINTAIN.HOLE IN THE WALL IN THE WOMANS WASHROOM. MUST SEAL. SERIOUS VIOLATION 7-42-090.

ALL BULK FOOD CONTAINERS MUST BE LABELED.

MUST NOT USE CARDBOARD OR DUCT TAPE AS LINER FOR SHELVING IN THE KITCHEN OR INSIDE FREEZER. MUST NOT USE DUCT TAPE AS A MEANS OF REPAIR INSIDE THE DRY STORAGE REACH-IN COOLER AND FREEZER. MUST NOT USE PLASTIC OR PAPER AS LINER FOR SPLASH GUARD AT THE HAND SINK AT THE SUSHI BAR. MUST NOT USE CARD BOARD BOXES AS FOOD CONTAINERS. MUST BE WASHABLE CONTAINERS. TORN, MISSING RUBBER DOOR GASKET ON LEFT SIDE COOKS LINE COOLER, MUST REPLACE.

COOKS LINE WOODEN SITTING STOOL WITH EXCESSIVE GREASE. MUST CLEAN AND MAINTAIN.

FLOORS IN THE FOLLOWING AREAS WITH DIRT, DEBRIS: UNDER THE THREE COMPARTMENT SINK AND AROUND GREASE TRAP. THROUGHOUT ALL DRY STORAGE AREAS. THROUGHOUT SUSHI BAR. MUST CLEAN ALL AND MAINTAIN.

WALL BASEBOARD WITH LARGE HOLES, MISSING BASEBOARD COVING UNDER THE THREE COMPARTMENT SINK. MUST SEAL/REPAIR.

WATER DOES NOT COMPLETELY TURN OFF AT THE THREE COMPARTMENT SINK. MUST REPAIR SINK TO TURN OFF.

MUST PROVIDE AN INTERNAL THERMOMETER INSIDE THE FRONT DRY STORAGE AREA COOLER.

EMPLOYEES MUST NOT STORE PERSONAL BELONGINGS IN FOOD STORAGE OR PREPARATION AREAS.

ALL PREP AREA WIPING CLOTHS MUST BE HELD IN A CLEAN CONTAINER WITH A SANITIZING SOLUTION.

MUST REPLACE ALL GROCERY BAGS BEING USED TO STORE FROZEN MEATS AND VEGETABLES INSIDE THE COOLER AND FREEZER. REPLACE WITH FOOD GRADE STORAGE BAG. RE CAULK ALONG THE SPLASH GUARD OF THE 3 COMPT SINK. CAULK WORN OUT WITH BLACK MOLDY LIKE SUBSTANCE AND MAINTAIN.

CLEAN IN DETAIL, AND REMOVE DEBRIS ON THE MOP SINK AND MAINTAIN.

FLOOR UNDER AND BEHIND THE COOKING EQUIPMENT AND COOLERS IN THE COOK LINE/PREP AREA WITH GREASE, DEBRIS AND DUST ACCUMULATED. FLOOR IN BOTH WASHROOM NOT CLEAN. MUST CLEAN IN DETAIL AND MAINTAIN. BROKEN/CRACKED FLOOR TILES THRU-OUT PREP/KITCHEN. MUST REPAIR/REPLACE FLOOR TILES, MAKE IT SMOOTH EASILY CLEANABLE.

WATER STAINED CEILING TILES INSIDE THE WOMENS WASHROOM AND ABOVE THE SUSHI PREP AREA. MUST REPLACE CEILING TILES AND MAINTAIN. DAMAGED WALLS BY THE WASHBOWL SINK IN BOTH WASHROOMS. MUST REPAIR WALLS MAKE IT SMOOTH EASILY CLEANABLE. CEILING VENT COVER INSIDE BOTH WASHROOMS WITH HEAVY DUST BUILD-UP. MUST CLEAN,REMOVE DUST AND MAINTAIN.

OBSERVED DRY DROPLETS OF GREASE HANGING FROM THE HOOD VENT ABOVE THE COOKING EQUIPMENT, LOW COMPARTMENT OF THE DEEP FRYER SOILED WITH GREASE BUILDUP, AND THE SIDE OF THE DEEP FRYER SOILED WITH TEMPURA BATTER. INSTRUCTED TO HAVE THE HOOD VENTS SERVICED AND MAINTAINED, AND DEEP CLEAN THE EXTERIOR AND LOWER COMPARTMENT OF THE DEEP FRYER.

WATER DAMAGED CEILING TILES IN THE WOMEN'S CUSTOMER/EMPLOYEE RESTROOM. INSTRUCTED TO REPLACE DAMAGED CEILING TILES AND MAINTAIN.

OBSERVED DUST BUILDUP AROUND THE CEILING VENT ABOVE THE FOOD LINE AND PIECES OF CEILING TILE RIPPED AND HANGING FROM THE CEILING. INSTRUCTED TO REMOVE DUST BUILDUP AND REPLACE RIPPED CEILING TILES ABOVE FOOD PREP AREA AND MAINTAIN.

OBSERVED EMPLOYEE WASHING DISHES AND CONTAINERS IN THE 2ND COMPARTMENT SINK WITH A SPONGE AND SOAP, THEN RINSING DISHES IN 3RD COMPARTMENT, AND THEN PLACING THE DISHES ON THE CLEAN DRYING RACK WITHOUT SANITZING IN THE DISHMACHINE OR 3-COMPARTMENT SINK. MANAGER INSTRUCTED EMPLOYEES ALL DISHES WASHED AND RINSED MUST BE SANITIZED USING THE DISHMACHINE OR 3-COMPARTMENT SINK FILLED PROPERLY WITH SANITIZING SOLUTION. 3-COMPARTMENT SINK WAS PROPERLY SET UP FOLLOWING MY REQUEST (WASH,RINSE,SANITIZE 100PPM) AND ALL DISHES PREVIOUSLY OBSERVED ON THE DRY RACK WERE PROPERLY RE-WASHED, RINSED, AND SANITIZED. CRITICAL VIOLATION 7-38-030

NO HOT RUNNING WATER UNDER CITY PRESSURE OBSERVED AT ALL SINKS ON PREMISES. WATER TEMPERATURE WAS 85.1F AT 3-COMPARTMENT SINK AND THE EXPOSED HANDSINK IN KITCHEN, AND 83.0F AT BOTH WASHBOWL SINKS IN THE MEN'S AND WOMEN'S CUSTOMER/EMPLOYEE WASHROOM. INSTRUCTED TO PROVIDE HOT RUNNING WATER UNDER CITY PRESSURE AT ALL SINKS. MANAGER INSTRUCTED STAFF TO NOT USE HOT WATER (EXCEPT FOR HANDWASHING)UNTIL I FINISHED THE INSPECTION; THE HOT WATER REACHED A TEMPERATURE OF 110F BY END OF INSPECTION IN ALL SINKS ON PREMISES. THE HOT WATER HEATER ON PREMISES IS A 67 GALLON TANK. PREMISES NEEDS TO RE-EVALUATE HOT WATER TANK TO ACCOMADATE ALL SINKS ON PREMISES.CITATION ISSUED 7-38-030 CRITICAL.

OBSERVED MEAT STORED IN GROCERY BAGS INSIDE THE REACH-IN FREEZER. INSTRUCTED TO USE FOOD GRADE STORAGE BAGS TO PROPERLY STORE FOODS.

OBSERVED A HOLE IN THE WALL NEAR THE FLOOR OUTSIDE OF THE CUSTOMER WASHROOMS IN THE HALLWAY. INSTRUCTED TO FILL THE HOLE TO PROVIDE SMOOTH EASILY CLEANABLE SURFACES THROUGHOUT PREMISES.

OBSERVED SOILED WIPING CLOTHS STORED ON TOP OF CUTTING BOARDS AND PREP TABLES IN KITCHEN. STORE WIPING CLOTHS IN SANITIZER SOLUTION IN BETWEEN USE.

DEBRIS AND DUST INSIDE/OUTSIDE THE LIGHT SHIELDS INSTRUCTED TO CLEAN AND MAINTAIN

WATER PIPE UNDER THE THREE COMPARTMENT SINK,BY THE REFRIGERATION IS LEAKING,INSTRUCTED TO REPAIR.

EVIDENCE OF FIVE ROACHES ON PREMISES BEHIND AND UNDER WHITE REFRIGERATOR BY THE THREE COMPARTMENT SINK, ALSO OBSERVED WHITE INSECTS ON EXTERIOR OF GREASE TRAP UNDER THE THREE COMPARTMENT SINKS.PUDDLE OF WATER AROUND THE GREASE TRAP AND STAGNATE WATER ON PAN UNDER THE WHITE REFRIGERATOR. INSTRUCTED TO REMOVE ROACHES AND INSECTS,MUST REMOVE WATER AND KEEP AREA DRY.SANITIZE AREA MENTIONED. SERIOUS VIOLATION:7-38-020

OUTSIDE WASTE OIL CONTAINER NOT MAINTAINED.HARDEN AND EXCESSIVE GREASE ON EXTERIOR OF THE GREASE BOX.INSTRUCTED TO CLEAN AND MAINTAIN.GREASE BOX MUST BE FREE OF HARDENED OR EXCESSIVE GREASE SERIOUS VIOLATION:7-38-020

ANY FOOD AND NON-FOOD PRODUCTS REMOVED FROM ORIGINAL CONTAINER MUST BE LABELED

FLOOR THROUGHOUT THE KITCHEN WITH GRIMES AND FOOD DEBRIS,INSTRUCTED TO CLEAN AND MAINTAIN.

WALL THROUGHOUT THE KITCHEN WITH GREASE AND DUST BUILD-UP INSTRUCTED TO CLEAN/PAINT SAID WALL

DEBRIS AND DUST INSIDE/OUTSIDE THE LIGHT SHIELDS INSTRUCTED TO CLEAN AND MAINTAIN

WATER PIPE UNDER THE THREE COMPARTMENT SINK,BY THE REFRIGERATION IS LEAKING,INSTRUCTED TO REPAIR.

INTERIOR AND EXTERIOR OF COOKING EQUIPMENT,PIPE BEHIND AND UNDER THE COOKING EQUIPMENT WITH A GREASE BUILD,INSTRUCTED TO CLEAN AND MAINTAIN.

LOW TEMP DISH MACHINE NOT MAINTAINED. OBSERVED EMPLOYEE WASHING PLATES,CUPS,GLASSES,ETC AND NO SANITIZING SOLUTION PROVIDED AT LOW TEMP DISH MACHINE,0PPM..TAGGED MACHINE "HELD FOR INSPECTION" DO NOT USE. UNIT MUST MAINTAIN 100PPM AT FINAL RINSE. INSTRUCTED TO USE THREE COMPARTMENT SINK FOR WASHING,RINSING AND SANITIZING. CRITICAL VIOLATION:7-38-030.

EXPOSED HAND SINKS NOT MAINTAINED IN BOTH PREP AREAS. NO SOAP PROVIDED AT EXPOSED HAND SINK IN PREP AREA,ALSO SINK NOT ACCESSIBLE ,INSIDE THE SAID SINK WAS A POT OF THIN RICE NOODLE SOAKING. EXPOSED HAND SINK IN SUSHI AREA SOAP WAS DILUTED WITH WATER. UPON MY REQUEST SOAP WAS PROVIDED AT BOTH EXPOSED HAND SINKS, NOODLE REMOVED,AND INFORMATION GIVEN ON HAND WASHING. CRITICAL VIOLATION: 7-38-030

DOOR ON HALLWAY CLOSED/FOOD STORAGE IN POOR REPAIR,BROKEN NOT ABLE TO CLOSE,OFF THE HINGES.INSTRUCTED TO REPAIR/REPLACE.REPAIR/REPLACE BROKEN RUBBER GASKET INSIDE THE TWO DOOR COOLER IN SUSHI AREA.

INTERIOR AND EXTERIOR OF COOKING EQUIPMENT,PIPE BEHIND AND UNDER THE COOKING EQUIPMENT WITH A GREASE BUILD,INSTRUCTED TO CLEAN AND MAINTAIN.ACCUMULATION OF FOOD DEBRIS ON SHELVES IN STORAGE AND PREP AREA. MUST REMOVE ALL DIRTY CARDBOARD FROM SHELVES IN PREP AREAS,AND STORAGE. BOTH GREASE TRAPS STORED IN THE KITCHEN ARE COVERED WITH GREASE,INSTRUCTED TO CLEAN AND MAINTAIN.

MISSING FLOOR TILES UNDER THE TWO GLASS DOORS REACH-IN COOLER,IN REAR PREP AREA. GREASE BUILD-UP UNDER COOKING EQUIPMENT. GRIMES AND ENCRUSTED FOOD ALONG WALLS AND UNDER AND BEHIND COOLERS,SHELVES,THREE COMPARTMENT SINKS ETC.CLEAN FLOOR AND ELEVATE ITEMS STORED INSIDE THE HOT WATER TANK ROOM/ MOP ROOM.

HOLES ON WALL INSIDE THE WOMEN'S WASHROOM. BROKEN WALL BEHIND THE HOT WATER TANK(SOUTH WALL), AND BEHIND THE GREASE TRAP UNDER THREE COMPARTMENT SINKS.

OBSERVED FOOD DEBRIS INSIDE PREP COOLERS. MUST CLEAN INTERIOR OF ALL COOLERS.

OBSERVED STANDING WATER ON FLOOR UNDER AND BEHIND 3-COMPARTMENT SINK AND DISHMACHINE. MUST KEEP FLOOR DRY/CLEAN THROUGHOUT.

OBSERVED FOOD STAINS/DUST/DIRT BUILD UP ON WALLS IN KITCHEN BEHIND AND AROUND 3-COMPARTMENT SINK. INSTRUCTED MANAGER TO CLEAN/PAINT ALL UNCLEAN WALLS.

OBSERVED RIGHT AND MIDDLE COMPARTMENT DRAIN PIPES LEAKING AT 3-COMPARTMENT SINK. MUST REPAIR SINK AND MAINTAIN.

MAIN PREP AREA STAND UP REACH IN COOLER NOT MAINTAINED, AMBIENT AIR TEMPERATURE AT 52.3 F, FOUND CREAM CHEESE, DRESSING AND TOFU INSIDE SAID COOLER. INSTRUCTED MANAGER TO REPAIR AND MAINTAIN COOLER, AMBIENT AIR TEMPERATURE MUST BE 40 F OR BELOW.

FOUND THE FOLLOWING POTENTIALLY HAZARDOUS FOODS HELD AT IMPROPER TEMPERATURE BETWEEN 50.5 F AND 51.7 F- CREAM CHEESE, TOFU AND SAUCE/DRESSING. INSTRUCTED MANAGER ALL POTENTIALLY HAZARDOUS FOODS MUST BE HELD AT 40 F OR BELOW IF HELD COLD. ALL OUT OF TEMPERATURE POTENTIALLY HAZARDOUS FOODS VOLUNTARILY DISCARDED AT THIS TIME. FOODS DISCARDED WEIGHT- 20 LBS, VALUED AT $100.00

MAIN PREP AREA REACH IN COOLERS DOOR RUBBER GASKETS RIPPED (COOLERS ALONG COOKLINE). MUST REPAIR AND MAINTAIN DAMAGED GASKETS.

OBSERVED DUST BUILD UP ON PREP COOLERS CONDENSERS/COMPRESSORS AND SLIGHT LIME BUILD UP INSIDE ICE MACHINE. MUST CLEAN AND MAINTAIN ALL UNCLEAN EQUIPMENT.

OBSERVED FOOD/GREASE BUILD UP ON FLOOR UNDER AND BEHIND COOKING EQUIPMENT AND DIRT BUILD UP ON FLOOR IN CLOSETS OF EMPLOYEES CLOTHING. MUST CLEAN AND MAINTAIN FLOOR THROUGHOUT.

All cold food shall be stored at a temperature of 40F or less. OBSERVED POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES. OBSERVED TOFU AT 44-53F IN THE COOLER AND ON THE PREP TABLE IN A CONTAINER WITH ICE. OBSERVED CREAM CHEESE AND KIMCHI MIXTURE AT 45F, AND EGGS AT 48F. MANAGEMENT VOLUNTARILY DISCARDED 10# OF FOOD WORTH $65. CRITICAL VIOLATION 7-38-005A.

All food shall be protected from contamination and the elements, and so shall all food equipment, containers, utensils, food contact surfaces and devices, and vehicles. OBSERVED POTENTIAL SOURCE OF CROSS-CONTAMINATION INSIDE OF 2 OF THE PREP COOLERS. OBSERVED A BAG OF RAW CHICKEN STORED IN CONTACT WITH A BAG OF COOKED CHICKEN AND STORED ABOVE BAGS OF COOKED CHICKEN. ALSO OBSERVED RAW PORK AND RAW CHICKEN STORED ABOVE COOKED FOODS AND RAW VEGETABLES. MANAGEMENT INSTRUCTED THAT ALL RAW FOODS MUST BE STORED BELOW COOKED FOODS AND VEGETABLES AND THAT RAW POULTRY SHOULD ALWAYS BE STORED ON THE LOWEST SHELF OF THE COOLERS. MUST ORGANIZE ALL REFRIGERATORS. CRITICAL VIOLATION 7-38-005A.

All food not stored in the original container shall be stored in properly labeled containers. MUST LABEL AND DATE ALL PREPARED FOODS IN THE COOLERS.

OBSERVED KNIFES STORED BETWEEN THE NEWSPAPER BEHIND THE PIPPE NEXT TO COOKING EQUIPMENT,(SOUTH WALL),INSTRUCTED TO PROVIDE A KNIFE RACK.

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. MUST PROVIDE VISIBLE THERMOMETERS INSIDE OF ALL COOLER UNITS.

OBSERVED KNIFES STORED BETWEEN THE NEWSPAPER BEHIND THE PIPPE NEXT TO COOKING EQUIPMENT,(SOUTH WALL),INSTRUCTED TO PROVIDE A KNIFE RACK

EVERYONE MUST WEAR HAIR RESTRAINT IN PREP AREA.

OBSERVED KNIFES STORED BETWEEN THE NEWSPAPER BEHIND THE PIPPE NEXT TO COOKING EQUIPMENT,(SOUTH WALL),INSTRUCTED TO PROVIDE A KNIFE RACK

STOPPERS IS NEEDED FOR THE 3 COMPARTMENT SINK.

All cold food shall be stored at a temperature of 40F or less. POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE:FOUND TWO DOZEN OF FRESH EGGS STORED INSIDE THE PREP COOLER AT TEMP OF 67.1F WIDE COOKED NODDLES AT TEMP OF 82.5F.SPROUT IN WATER AT TEMP OF 53.7F;(THESE PRODUCTS WERE STORED ON TOP PREP TABLES NEXT TO COOKING EQUIPMENT).SLICED AVACADO WERE STORED ON TOP THE PREP TABLE AT SUSHI BAR AT TEMP OF 58.8F.NO PROOF OF TIME AND TEMPERATURE LOG PROVIDED AST THE TIME OF THE INSPECTION.FOOD DISCARDED AND DENATURED.POUND 7 VALUE 40.CRITICAL VIOLATION:7-38-005 H000074248-18

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. PREVIOUS MINOR VIOLATIONS NOT CORRECTED FROM 3-23-11, REPORT #525268 # 32-INSTRUCTED MGMT TO INSTALL SPLASH GUARD BETWEEN EXPOSED HAND BOWL & 3COMP. SINK IN KITCHEN AREA./NEED LIDES ON ALL GARBAGE CANS IN PREP AREA WHEN NOT IN USE./NEED SPLASH GUARD BETWEEN FRONT EXPOSED HAND BOWL & PREP TABLE IN SUSHI BAR AREA. # 33-SOME SHELVES IN COOLER ,DRY STORAGE,INTERIOR ,EXTERIOR OF EQUIPMENT NEED DETAIL CLEANING./UNDER HOOD OVER COOKING RANGE NEED CLEANING. #34-FLOORS UNDER AROUND STOCK,EQUIPMENT NEED CLEANING/STORE ALL FOOD ITEMS 6" OFF FLOOR WHEN IN STORAGE/MUST REMOVE ALL MILK CRATES OFF PREMISES USED AS STORAGE SHELVES. #35-CEILING & WALL NEXT TO COOKING RANGE HOOD NEED DETAIL CLEANING #38-MUST DETAIL CLEAN ALL VENTILATION COVERS IN RESTROOMS SERIOUS VIOATION:7-42-090 HOOOO74248-18

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. OBSERVED KNIFES STORED BETWEEN THE NEWSPAPER BEHIND THE PIPPE NEXT TO COOKING EQUIPMENT,(SOUTH WALL),INSTRUCTED TO PROVIDE A KNIFE RACK

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. STOPPERS IS NEEDED FOR THE 3 COMPARTMENT SINK.

All employees shall be required to use effective hair restraints to confine hair. EVERYONE MUST WEAR HAIR RESTRAINT IN PREP AREA.

All cold food shall be stored at a temperature of 40F or less.//OBSERVED POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPS(CHICKEN,POTSTICKER PORK,SALMON SKIN,FRIED SHRIMP IN REACH IN COOLER AT 45.0F- 45.8F/MGMT VOLUNTEERED TO PROPERLY DISCARD FOOD ITEMS $200.00/18LBS

All food shall be protected from contamination and the elements, and so shall all food equipment, containers, utensils, food contact surfaces and devices, and vehicles.//OBSERVED BLACK MOLD INSIDE ICE MACHINE WERE ICE IS MADE CROSS CONTAMINATION/PLACED HELD FOR INSPECTION TAG ON ICE MACHINE/INSTRUCTED MGMT NOT TO USE UNIT UNTIL REINSPECTED BY DEPT OF HEALTH,FAX LETTER TO 312-746-4240,CALL 312-746-8030

The licensee shall inform the public in writing of the Chicago Department of Public Health?s Consumer Advisory relating to consuming raw and undercooked animal products.//NEED NAMES, DATES TIME ON ALL FOOD ITEMS IN STORAGE.

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.//MUST INVERT ALL POTS,PANS,PLATES IN STORAGE CLEAN

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.//INSTRUCTED MGMT TO INSTALL SPLASH GUARD BETWEEN EXPOSED HAND BOWL & 3COMP. SINK IN KITCHEN AREA./NEED LIDES ON ALL GARBAGE CANS IN PREP AREA WHEN NOT IN USE./NEED SPLASH GUARD BETWEEN FRONT EXPOSED HAND BOWL & PREP TABLE IN SUSHI BAR AREA.

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.//SOME SHELVES IN COOLER ,DRY STORAGE,INTERIOR ,EXTERIOR OF EQUIPMENT NEED DETAIL CLEANING./UNDER HOOD OVER COOKING RANGE NEED CLEANING.

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.//FLOORS UNDER AROUND STOCK,EQUIPMENT NEED CLEANING/STORE ALL FOOD ITEMS 6" OFF FLOOR WHEN IN STORAGE/MUST REMOVE ALL MILK CRATES OFF PREMISES USED AS STORAGE SHELVES.

The walls and ceilings shall be in good repair and easily cleaned.//CEILING & WALL NEXT TO COOKING RANGE HOOD NEED DETAIL CLEANING

The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline.//MUST DETAIL CLEAN ALL VENTILATION COVERS IN RESTROOMS.