Dodomi Sushi Rotary

FOOD-CONTACT SURFACES: CLEANED & SANITIZED

INSTRUCTED TO DETAIL CLEAN AND MAINTAIN INTERIOR SURFACES OF ICE MACHINE WITH MINERAL BUILD UP)

THERMOMETERS PROVIDED & ACCURATE

INSTRUCTED TO PROVIDE THERMOMETER VISIBLE INSIDE ALL COOLERS.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER

INSTRUCTED TO LABEL FOOD STORAGE CONTAINER IDENTIFIED WITH COMMON NAME (SALT, CORN POWDER ETC)

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

FOOD AND NON FOOD ITEMS MUST BE STORED 6" OFF THE FLOOR TO PREVENT CONTAMINATION AND FOR EASY ACCESS ON CLEANING.

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

INSTRUCTED TO CLEAN AND MAINTAIN INTERIOR SURFACES OF (2) PREP COOLER WITH DRIED FOOD DEBRIS ACCUMULATION AND SIDES OF COOKING EQUIPMENT IN THE KITCHEN.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

INSTRUCTED TO CLEAN AND MAINTAIN FLOORS ALONG THE WALLS AND IN ALL CORNERS IN THE KITCHEN ESPECIALLY AROUND AND BEHIND HOT WATER TANK.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED

INSTRUCTED TO REPLACE MISSING LIGHTBULB INSIDE 2 DOOR REACH-IN COOLER IN THE KITCHEN (NEXT TO THE REACH-IN FREEZER).

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING

FOOD HANDLING EMPLOYEES WITHOUT A FOOD HANDLER CERTIFICATE. MANAGEMENT INSTRUCTED THAT ALL FOOD HANDLING EMPLOYEES MUST SHOW PROOF OF TRAINING

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

FOUND NO PROCEDURE/PLAN FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS. INSTRUCTED TO PROVIDE AND MAINTAIN REQUIRED PROCEDURE/PLAN AND APPROPRIATE SUPPLIES OR KIT. (NECESSARY ITEMS AT A MINIMUM: GLOVES, FACE MASKS, DISPOSABLE MOPS AND APPROPRIATE ...

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

INSTRUCTED TO REFINISH OR REPLACE CUTTING BOARD WITH DEEP SEAMS ON TOP OF SUSHI PREP COOLER IN THE KITCHEN.

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

INSTRUCTED TO REMOVE WORN OUT CAULKING AND RECAULK BEHIND 3 COMPARTMENT SINK IN DISHWASHING AREA.

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

INSTRUCTED TO RESEAL OR REPAINT EXTERIOR STORAGE CABINETS IN PREP AREA AND RAW WOOD BEHIND FRONT COUNTER.

NON-FOOD/FOOD CONTACT SURFACES CLEAN

INSTRUCTED TO DETAIL CLEAN AND MAINTAIN INTERIOR AND EXTERIOR SURFACES OF DISHMACHINE.

ALLERGEN TRAINING AS REQUIRED

CERTIFIED FOOD MANAGER WITHOUT AN ALLERGEN TRAINING CERTIFICATE. INSTRUCTED MANAGEMENT, ANY PERSON WITH CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE TO COMPLY WITH ALLERGEN TRAINING CERTIFICATION.