EJ SUSHI.

Observed potentially hazardous food, shrimp being improperly thawed at room temperature on top of 3 compartment sink, in blue dish rack, on top of drain board. Instructed site that approved method of thawing potentially hazardous foods as outlined in the food rules and regulations must be used, such as, in a refrigeration unit with internal ambient air temperature of 40f or less, under potable running water at a temperature of 70f or lower, in a microwave only when part of continuous cooking process and finished in conventional cooking facilities. Site corrected violations during. Serious violation #7-38-005 (A)

No City of Chicago certified manager on site during inspection while potentially hazardous foods, squid salad, California sushi rolls, etc., were being prepared and or served. Instructed site that a city of Chicago certified food manager must be on site at all times while potentially hazardous foods are prepared and or served. Serious violation 7-38-012

Observed pre-portioned salads, ginger salad, squid salad, sushi rolls, spicy crab roll, california rolls, etc., stored in refrigerated display case, for sale to public with no dates or labels. Also, observed wrapped frozen salmon, hamachi fish, etc. stored in 2 door reach in cooler without labels or dates. Informed site that all items removed from original bulk container must have proper labels, ingredient lists and dates. Instructed the site to provide proper labels and dates. Must maintain at all times."

Observed black mold like substance embedded caulk line along left side of 3 compartment sink, near splash guard. Instructed manager to remove and resurface caulk line. Maintain at all times.

Food handler requirements not met. Instructed of the idph requirements: any food handler working in the city of chicago, unless that person has a valid food service sanitation manager certificate is required to meet the food handler training requirement. If someone working in a facility that is not a food handler on a regular basis, but fills in as a food handler when needed, they too must have food handler training.

Observed fryer basket resting in exposed hand sink, making it inaccessible. Must remove. Exposed hand sink may only be used for handwashing. Hand sink must be easily accessible at all times. Operator removed fry basket from hand sink. Critical violation 7-38-030.

Observed water backing up in floor drain in nearby booth/prep area (@ Delightful Pastries) when basin is drained at 3 compartment sink. When sink is emptied, water must flow to floor drain at nearby booth, without backing up onto the floor. Must repair. Serious violation 7-38-030.

Observed grease dripping into hand sink from fry basket. Observed slow draining hand sink. Must have drains cleaned and sink must be sanitized. Must maintain same.

Found exposed hand sink in prep area not accessible (frozen shrimp inside basin). Found hand sink without paper towels. Advised exposed hand sink must be stocked with soap and paper towels, and must be accessible at all times. Operator provided paper towels and removed items from sink basin during inspection. Critical violaion 7-38-030.

Observed no city of Chicago certified manager on site while potentially hazardous foods (fish, sushi, shrimp, etc.) being prepped. Advised must have a city of Chicago certified food manager on site at all times when potentially hazardous foods being prepped. Serious violation 7-38-012.

Observed no thermometers inside coolers. Must provide thermometers for all coolers and place in a conspicuous spot. Must provide stem thermometers to test internal food temperatures. Must maintain same.

OBSERVED EMPLOYEE WASH DISHES WITH SOAP AND WATER IN THE THREE COMPARTMENT SINK, RINSE IN PLAIN WATER THEN PLACE DISHES ON THE DRAINBOARD TO DRY WITHOUT USING A SANITIZER. INSTRUCTED EMPLOYEE TO WASH DISHES USING THE WASH, RINSE SANITIZE METHOD. THE EMPLOYEE SET UP THE 3 COMPARTMENT SINK USING THE WASH, RINSE SANITIZE METHOD AND PROVIDED 50 PPM CHLORINE IN THE SANITIZE COMPARTMENT. CRITICAL CITATION ISSUED: 7-38-030.

NO CERTIFIED FOOD MANAGER ON SITE WITH CITY OF CHICAGO SANITATION CERTIFICATE WHILE POTENTIALLY HAZARDOUS FOODS (SOUP, SUSHI) ARE BEING PREPARED AND SERVED. INSTRUCTED OPERATOR TO HAVE A CERTIFIED FOOD MANAGER ON SITE WITH A CITY OF CHICAGO FOOD SANITATION CERTIFICATE PRESENT AT ALL TIMES WHILE POTENTIALLY HAZARDOUS FOODS ARE BEING HANDLED AND SERVED. SERIOUS CITATION ISSUED: 7-38-012.

OBSERVED WIPING CLOTHS STORED ON CUTTING BOARD. INSTRUCTED TO STORE WIPING CLOTHS IN SANITIZER SOLUTION BETWEEN USES.