EARTH'S KITCHEN.

2-102.14(N) NO WRITTEN EMPLOYEE HEALTH POLICY ON SITE. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED.

: 2-501.11 NO WRITTEN CLEANING PROCEDURE OR REQUIRED EQUIPMENT FOR A VOMITING OR DIARRHEA EVENT. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED.

3-501.17 OBSERVED PREPARED TCS FOODS NOT PROPERLY DATE LABELED WITH AN EXPIRATION DATE NO LONGER THAN 7 DAYS. MUST PROPERLY DATE LABEL ALL SUCH FOODS. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED.

: 3-603.11 MENU DOES NOT DISCLOSE AND INFORM CONSUMERS THE SPECIFIC MENU ITEMS THAT ARE RAW OR UNDER COOKED AND A POTENTIAL HAZARD OF CONSUMING SUCH FOOD. MUST DISCLOSE AND REMIND OF SUCH ITEMS. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED.

: 3-302.12 MISSING LABELS ON SOME BULK FOOD, SPICE ITEMS AND BULK RICE VINEGAR CONTAINER. MUST PROPERLY LABEL WITH COMMON NAME.

3-305.11 ALL STORED ITEMS THROUGHOUT THE HALLWAY DRY STORAGE MUST BE ELEVATED FROM THE FLOORS 6" OR ABOVE.

: 3-304.14 ALL PREP AREA WET WIPING CLOTHS MUST BE HELD IN A CLEAN CONTAINER WITH A SANITIZING SOLUTION BETWEEN USE.

3-304.12 MUST PROVIDE PROPER SCOOPS WITH INVERTED HANDLES FOR ALL DRY BULK FOODS AND A LADLE WITH A HANDLE FOR THE RICE VINEGAR.

: 4-501.11: MUST PROVIDE PROPER SINK STOPPERS FOR THE KITCHEN THREE COMPARTMENT SINK.

4-202.16 WOODEN SINK BASIN CABINET IN THE EMPLOYEE WASHROOM IN POOR REPAIR WITH DAMAGED, CHIPPING WOOD. MUST REPAIR/REPLACE TO BE SMOOTH AND CLEANABLE.

5-205.15 LEAKS UNDER THE KITCHEN THREE COMPARTMENT AND HAND WASHING SINKS. BOTH REPAIRED WITH DUCT TAPE ON PIPES UNDER THE SINKS AND LEAKING ONTO THE FLOORS. MUST PROPERLY REPAIR.-----EXTREMELY SLOW DRAIN AT THE FRONT SUSHI PREP HAND WASHING SINK. MUST REPAIR.

: 4-301.16 MUST INSTALL A ONE COMPARTMENT FOOD PREPARATION SINK IN THE FRONT SUSHI PREP AREA.

: 6-201.11 DIRTY FLOORS WITH EXCESSIVE GREASE AND DEBRIS IN THE FOLLOWING AREAS: UNDER ALL COOKING EQUIPMENT AND COOLERS, AROUND METAL FLOOR BOX COVER AT THE COOKS LINE COOLER, UNDER AND AROUND THE GREASE TRAP OR THE COOKS LINE, THROUGHOUT HALLWAY STORAGE AND UNDER THE ICE BIN. INSTRUCTED TO CLEAN AND MAINTAIN ALL.

6-201.13 MISSING FLOOR BASEBOARD COVING IN THE HALLWAY DRY STORAGE AREA AND RAW WOODEN COVING ON THE COOKS LINE. MUST REPLACE MISSING COVING AND PROVIDE NON-ABSORBENT COVING.

6-201.11 WATER DAMAGED CEILING TILES IN BOTH WASHROOMS AND IN REAR KITCHEN. MUST REPLACE.----PEELING WALL CAULKING AT THE SUSHI PREP HAND SINK, MUST REPLACE.----RAW PRESSED WOODEN WALL AS A BACK SPLASH FOR THE FRONT SUSHI PREP TABLE. MUST PAINT/SEAL TO PROVIDE A SMOOTH CLEANABLE SURFACE.

6-101.11 MISSING/CRACKED FLOOR DRAIN COVER IN THE EMPLOYEE WASHROOM. MISSING/ DAMAGED FLOOR TILES AT THE REAR KITCHEN COOLERS AND ICE MACHINE. MUST REPLACE ALL.

6-501.114 ALL CLUTTER AND UNNECESSARY ITEMS STORED IN THE HVAC CLOSET MUST BE REMOVED AND ALL OTHER ITEMS STORED ELEVATED AND ORGANIZED.

: 6-202.11 MISSING LIGHT SHIELD ABOVE THE REAR KITCHEN TALL REACH-IN COOLER. MUST REPLACE/PROVIDE SHIELD.

: 2-102.13 NO PROOF OF FOOD HANDLER TRAINING OR CERTIFICATES FOR ALL REQUIRED EMPLOYEES. MUST PROVIDE.

2-102.13 NO PROOF OF ALLERGEN TRAINING OR CERTIFICATE FOR THE CITY OF CHICAGO CERTIFIED FOOD MANAGER. MUST PROVIDE.

FOUND PREP COOLER IN THE KITCHEN AT AIR TEMP OF 51.2F. POTENTIALLY HAZARDOUS FOOD ARE STORED INSIDE THE UNIT: COOKED PORK,TOFU,RAW CHICKEN ETC.COOLER MUST MAINTAIN TEMP OF 40F AND BELOW. AFTER REMOVED FOOD PRODUCTS FROM INSIDE SAID COOLER, AT 4:15pm UNIT MAINTAINS AIR TEMP OF 48.7F. TAGGED UNIT "HELD FOR INSPECTION".DO NOT USE. CRITICAL VIOLATION:7-38-005(A)

FOUND POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE:3# RAW CHICKEN AT TEMP OF 45.2F;6# OF COOKED PORK AT TEMP OF 44.5F TO 51.2F; 4# OF RAW BEEF AT TEMP BETWEEN 48.2F TO 52.5F; 3# OF FRESH PASTA AT TEMP OF 47F; 17 EACH QUAIL EGGS AT TEMP OF 47.7F; 2# OF TOFU DICED IN WATER AND WHOLE BLOCK AT TEMP OF 45.4F TO 45.9F; FISH AT TEMP OF 45F,ALL FOOD MENTIONED WAS STORED INSIDE THE TWO DOOR PREP COOLER.FOOD DISCARDED AND DENATURED BY THE EMPLOYEE.COLD FOOD MUST MAINTAIN TEMP OF 40F AND BELOW.POUNDS 20,VALUE 150 CRITICAL VIOLATION:7-38-005(A)

BOTH EXPOSED HAND SINK AT KITCHEN AND FRONT SUSHI AREA NOT ACCESSIBLE TO HAND WASHING. OBSERVED A CONTAINER WITH WATER AND THIN RICE PASTA SOAKING INSIDE THE EXPOSED HAND SINK IN THE KITCHEN,ALSO NO SOAP PROVIDED AT SAID SINK. OBSERVED PREPARED RAW CARROTS AND SWEET POTATOES IN CONTAINERS AND STORED INSIDE MOP SINK WITH RUNNING COLD WATER.EXPOSED HAND SINK AT SUSHI PREP AREA, WAS ALSO NOT ACCESSIBLE, A CONTAINER WITH WATER AND WHITE LINENS WAS STORED AT SAID SINK.ASKED TO REMOVE CONTAINER,WHICH THE EMPLOYEE DID, AND INFORMATION GIVEN TO KEEP SAID SINKS ACCESSIBLE AT ALL TIMES FOR HAND WASHING;HOWEVER BY THE TIME I WENT BACK TO WASH MY HANDS AGAIN THE SAME CONTAINER WAS AGAIN STORED INSIDE THE EXPOSED HAND SINK AT SUSHI AREA.EXPOSED HAND SINK MUST BE USED ONLY FOR HAND WASHING. CRITICAL VIOLATION:7-38-030.

NO CERTIFIED FOOD MANAGER ON SITE WHILE POTENTIALLY HAZARDOUS FOOD ARE HANDLED:RAW BEEF,TOFU,READY TO EAT CUT VEGETABLE,CHICHEN ETC. MANAGER REPORTED ON SIDE AT 2:21pm AFTER HE WAS INFORMED VIA PHONE BY EMPLOYEE OF PUBLIC HEALTH INSPECTION;INSPECTION WAS ALMOST DONE AND VIOLATION WERE OBSERVED PRIOR OF HIS ARRIVAL.INSTRUCTED AT LEAST ONE CERTIFIED FOOD MANAGER MUST BE ON SITE WHILE POTENTIALLY HAZARDOUS FOOD ARE HANDLED. SERIOUS VIOLATION:7-38-012

PLASTIC UTENSILS FOR CUSTOMER USE MUST BE INVERTED,RELOCATE UNCOVERED WATER PITCHERS FROM PUBLIC VIEW OR PROVIDE LID FOR SAID PITCHERS.

BROKEN RUBBER GASKET AT TWO DOOR PREP COOLER ACROSS FROM COOKING EQUIPMENT.DOOR RUBBER GASKET WAS REPAIRED WITH DUCT TAPE(PRESENTLY TAPE IS FILTHY AND POROUS MATERIAL) WHICH IS COMING APART LEAVING A GAP AT BOTTOM OF UNIT.INSTRUCTED TO REPLACE RUBBER GASKET.SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT SURFACE. UPON MY RETURN OF 5-25-18, NEW RUBBER GASKET INSTALLED AT SAID UNIT. REMOVE/RELOCATE SOAP DISPENSER(FOR HANDS) FROM ABOVE THREE COMPARTMENT SINK.

GREASE DRIPPING FROM VENT DUCT THROUGH THE VENT COVER ON CEILING ABOVE THE CLEAN STORED UTENSILS(POTS,CONTAINERS ETC) AT EAST WALL.INSTRUCTED TO CLEAN VENT DUCT AND VENT COVER.

WOOD BASEBOARD COVING BY THE WEST WALL IS POROUS,BROKEN AND FILTHY. INSTRUCTED TO REPLACE WITH COVING/BASEBOARD WALL,SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT SURFACE. FLOOR THROUGHOUT THE PREP AND STORAGE AREAS MUST BE FREE OF DEBRIS,GREASE AND SPILLAGE.CLEAN AND MAINTAIN BROKEN FLOOR(CEMENT) UNDER THE THREE COMPARTMENT SINK MUST BE REPAIRED AND PROVIDE COVING/BASEBOARD WALL.SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT MATERIAL.REPLACE BROKEN MISSING FLOOR TILES THROUGHOUT THE KITCHEN.

BROKEN WALLS(HOLES) AND MISSING CEILING TILES IN PREP AREA,REPAIR/REPLACE AND MAINTAIN.SURFACE MUST BE SMOOTH CLEANABLE AND NON-ABSORBENT SURFACE. GREASE ON WALL SPECIALLY AT SIDES OF HOOD ABOVE COOKING EQUIPMENT,CLEAN AND MAINTAIN.

A MINIMAL OF ONE COMPARTMENT SINK MUST BE INSTALLED IN THE KITCHEN AND AT FRONT SUSHI AREA . DRAIN AND WATER PIPES REPAIRED WITH DUCT AND SCOTCH TAPES IS LEAKING UNDER THREE COMPARTMENT SINK,AND EXPOSED HAND SINK.REMOVE REPAIR WITH A SMOOTH,CLEANABLE AND NON-ABSORBENT SURFACE MATERIAL. OBSERVED EMPLOYEE USING PLASTIC FOR THREE COMPARTMENT SINK,INSTRUCTED TO PROVIDE THREE STOPPERS.

WIPING CLOTH MUST BE STORED INSIDE A BUCKET WITH SANITIZING SOLUTION IN EACH WORKING STATION.

STEM THERMOMETER NOT IN WORKING CONDITION,INSTRUCTED TO REPLACE AND MAINTAIN SAID THERMOMETER.

BROWN BAGS USED FOR CUSTOMER TO TAKE OUT FOOD MUST BE ELEVATED FROM FLOOR AND PROPERLY STORED.EXCESS ITEMS THROWN ON FLOOR INSIDE THE HOT WATER TANK STORAGE BY THE HALLWAY MUST BE ORGANIZED AND ELEVATE ITEMS 6"OFF THE FLOOR.

ANYONE ENTERING PREP AREA MUST WEAR HAIR RESTRAINT.