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CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE

NO VALID CITY OF CHICAGO SANITATION CERTIFICATE POSTED OR CITY CERIFIED MANAGER ON DUTY WHILE TCS FOODS ARE BEING HELD AND HANDLED. INSTRUCTED PIC THAT A VALID CITY OF CHICAGO CERTIFIED MANAGER HAS TO BE ONSITE AT ALL TIMES. PRIORITY FOUNDATION VIOLA...

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

OBSERVED PROCEDURE, BUT NO CLEAN-UP KIT DURING INSPECTION.. INSTRUCTED MANAGER TO COMPLY WITH THE NEW CODES OR CITATION WILL FOLLOW. PRIORITY FOUNDATION VIOLATION #7-38-005. NO CITATION ISSUED.

UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED

OBSERVED PLATES ON STORAGE RACK IN REAR KITCHEN STORED UPRIGHT. INSTRUCTED THAT ALL PLATES SHOULD BE STORED INVERTED TO ENSURE PROPER AIR DRYING.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

OBSERVED EXCESSIVE DUST AND DEBRIS BEHIND THE COOKING EQUIPMENT, COOLERS, AND BEHIND THE FRONT COUNTER ALONG THE BASEBOARDS. INSTRUCTED TO CLEAN AND MAINTAIN.

CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE

NO VALID CITY OF CHICAGO SANITATION CERTIFICATE POSTED OR CITY CERIFIED MANAGER ON DUTY WHILE TCS FOODS ARE BEING HELD AND HANDLED. INSTRUCTED PIC THAT A VALID CITY OF CHICAGO CERTIFIED MANAGER HAS TO BE ONSITE AT ALL TIMES. PRIORITY FOUNDATION CITAT...

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING

PREMISES HAS NO EMPLOYEE HEALTH POLICY. INSTRUCTED MANAGER TO COMPLY WITH THE NEW CODES OR CITATIONS WILL FOLLOW. PRIORITY FOUNDATION VIOLATION #7-38-010.

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

PREMISES HAS NO CLEAN UP PROCEDURES. INSTRUCTED MANAGER TO COMPLY WITH THE NEW CODES OR CITATION WILL FOLLOW. PRIORITY FOUNDATION VIOLATION #7-38-005.

CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD

PREMISES HAS NO CONSUMER ADVISORY POSTED. INSTRUCTED MANAGER TO COMPLY AND MAINTAIN A CONSUMER ADVISORY FOR RAW FISH OR CITATIONS WILL FOLLOW. PRIORITY FOUNDATION VIOLATION #7-38-005.

THERMOMETERS PROVIDED & ACCURATE

PREMISES HAS NO LONG STEM THERMOMETERS FOR TEMPERATURES FOR HOT OR COLD FOODS. INSTRUCTED MANAGER TO COMPLY THE NEW CODE OR CITATIONS WILL FOLLOW. PRIORITY FOUNDATION VIOLATION #7-38-005.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED

MUST PROVIDE AND MAINTAIN END CAP ON THE LIGHT SHIELDS IN THE KITCHEN ABOVE PREP/DISHWASHING AREA.

ALLERGEN TRAINING AS REQUIRED

NO ALLERGEN TRAINING. INSTRUCTED MANAGER TO COMPLY OR CITATIONS WILL FOLLOW.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

MUST DETAIL CLEAN THE GASKETS AROUND THE 4-DOOR REACH-IN COOLER IN THE REAR PREP AREA TO REMOVE LIQUID AND FOOD DEBRIS BUILDUP.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

INSTRUCTED TO DETAIL CLEAN THE FAN VENT COVERS IN THE MEN'S AND WOMAN'S WASHROOM TO REMOVE DUST BUILDUP AND PROVIDE PROPER VENTILATION AT ALL TIMES.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

FOUND THE HANDLE FOR THE SOUP MISSING. INSTRUCTED TO PROVIDE.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

FOUND DIRT/DUST BUILD UP ON THE VENTS IN THE TOILET ROOMS. INSTRUCTED TO CLEAN AND MAINTAIN.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

FOUND A LARGE PLASTIC BOWL TO BIG FOR PROPER WASHING/SANITIZING. INSTRUCTED TO EITHER INSTALL A 3-COMPARTMENT SINK LARGE ENOUGH FOR FULL SUBMERSION OR REMOVE LARGE UTENSIL(S).

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED

FOUND THE MOP NOT PROPERLY STORED. INSTRUCTED TO STORE HANGING UP WHEN NOT IN USE. MAINTAIN SAME.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

OBSERVED APPROXIMATELY 1 LB COOKED RICE IN HOT HOLDING UNIT AT IMPROPER TEMPERATURES RANGING BETWEEN 66.1F TO 112.8F. MANAGEMENT STATES ESTIMATED VALUE TO BE $5.00. RICE DISCARDED. CRITICAL VIOLATION 7-38-005(A).

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS.

OBSERVED POOR HYGIENIC PRACTICES. WITNESSED SUSHI PREP COOK WEARING LATEX GLOVES WHILE PREPARING FOODS THEN WASHING HIS HANDS WHILE WEARING THE GLOVES TO THEN CONTINUE HIS DUTIES. WHEN INSTRUCTED TO REMOVE THE GLOVES TO WASH HIS HANDS, HE TOOK OFF TH...

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION

OBSERVED FOOD NOT PROTECTED DURING PREPARATION. OBSERVED SUSHI PREP COOK USING THE FRONT SUSHI BAR EXPOSED HAND SINK TO WASH/PREPARE READY TO EAT LETTUCE. INSTRUCTED THE HAND SINK IS FOR HAND WASHING PURPOSES ONLY AND MUST USE THE PROVIDED ONE COMPAR...

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED

NO CITY OF CHICAGO CERTIFIED MANAGER ON SITE WHILE THE ABOVE POTENTIALLY HAZARDOUS FOODS WERE BEING HELD AT IMPROPER TEMPERATURES IE: COOKED RICE FROM 66.1F TO 112.8F IN A HOT HOLDING UNIT. MANAGER WAS TELEPHONE UPON MY ARRIVAL AND ARRIVED FORTY MINU...

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES

MUST NOT USE PLASTIC GROCERY BAGS AS FOOD CONTAINERS IN THE FREEZER. MUST NOT WASH AND REUSE "ZIPLOC" DISPOSABLE BAGS FOUND DRYING AT THE THREE COMPARTMENT SINK. ALL CLEAN POTS AND PANS MUST BE STORED INVERTED.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

MUST INSTALL A SPLASH GUARD ON THE RIGHT SIDE OF THE SUSHI PREP EXPOSED HAND SINK BETWEEN SINK AND ONE COMPARTMENT PREP SINK. MUST NOT USE PAPER OR CARDBOARD AS A LINER FOR SHELVING IN THE KITCHEN. MUST BE A SMOOTH AND CLEANABLE SURFACE.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

DIRTY INTERIOR OF THE ICE MACHINE MUST CLEAN AND MAINTAIN.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

HANGING CLOTH CURTAINS IN ENTRANCE WAY TO REAR KITCHEN FOUND DIRTY AND STAINED. MUST CLEAN OR REPLACE.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED

MUST NOT STORE BOX FREEZER FOUND WITH FROZEN FOODS IN THE WOMANS WASHROOM CLOSET. DRY FOOD MUST NOT BE STORED IN THE BUILDINGS REAR HALLWAY THAT HAS PUBLIC ACCESS FROM THE RESIDENTS THAT LIVE ABOVE.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

ICE SCOOP MUST BE STORED IN A CLEAN CONTAINER. NOT INSIDE THE ICE WITH HANDLE IN ICE.

FOOD HANDLER REQUIREMENTS MET

NO IDPH FOOD HANDLER CERTIFICATES ON SITE OR PROOF OF TRAINING. MUST PROVIDE.

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED

FRONT SUSHI BAR EXPOSED HAND SINK NOT ACCESSIBLE OR MAINTAINED. OBSERVED CLEAN DISHES BEING STORED INSIDE THE SINK AND PAPER TOWELS NOT ACCESSIBLE TO SINK. ALSO OBSERVED SUSHI CHEF USING THE ADJACENT ONE COMPARTMENT PREP SINK FOR HAND WASHING. INSTRU...

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES

MUST NOT USE PLASTIC GROCERY BAGS AS FOOD CONTAINERS IN THE FREEZER. MUST NOT WASH AND REUSE "ZIPLOC" DISPOSABLE BAGS FOUND DRYING AT THE THREE COMPARTMENT SINK. ALL CLEAN POTS AND PANS MUST BE STORED INVERTED.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

MUST INSTALL A SPLASH GUARD ON THE RIGHT SIDE OF THE SUSHI PREP EXPOSED HAND SINK BETWEEN SINK AND ONE COMPARTMENT PREP SINK. MUST NOT USE PAPER OR CARDBOARD AS A LINER FOR SHELVING IN THE KITCHEN. MUST BE A SMOOTH AND CLEANABLE SURFACE.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

DIRTY INTERIOR OF THE ICE MACHINE MUST CLEAN AND MAINTAIN.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

HANGING CLOTH CURTAINS IN ENTRANCE WAY TO REAR KITCHEN FOUND DIRTY AND STAINED. MUST CLEAN OR REPLACE.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED

MUST NOT STORE BOX FREEZER FOUND WITH FROZEN FOODS IN THE WOMANS WASHROOM CLOSET. DRY FOOD MUST NOT BE STORED IN THE BUILDINGS REAR HALLWAY THAT HAS PUBLIC ACCESS FROM THE RESIDENTS THAT LIVE ABOVE.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

ICE SCOOP MUST BE STORED IN A CLEAN CONTAINER. NOT INSIDE THE ICE WITH HANDLE IN ICE.

FOOD HANDLER REQUIREMENTS MET

NO IDPH FOOD HANDLER CERTIFICATES ON SITE OR PROOF OF TRAINING. MUST PROVIDE.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED

FOUND NO CERTIFIED CITY OF CHICAGO FOOD SERVICE MANAGER ON SITE. INFORMED FACILITY THAT A CERTIFIED CITY OF CHICAGO FOOD SERVICE MANAGER MUST BE ON SITE AT ALL TIMES WHEN POTENTIALLY HAZARDOUS FOOD IS BEING PREPARED (SUCH AS RICE, FISH, AND CHICKEN)...

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

FOUND BULK CONTAINER OF UNCOOKED RICE UNLABELED. INSTRUCTED TO LABEL AND MAINTAIN.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED

FOUND LIGHTS ABOVE REAR FOOD PREP AREA WITH NO SHIELDING. INSTRUCTED TO INSTALL SHIELDING THAT GOES END TO END WITH CAPS AND MAINTAIN.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

FOUND A LEAK AT THE REAR PREP AREA EXPOSED HAND SINK FAUCET NOZZLE. INSTRUCTED TO REPAIR AND MAINTAIN.

FACILITIES TO MAINTAIN PROPER TEMPERATURE

MUST HAVE ALL COOLERS (SUSHI) TURNED ON AND RUNNING AT 40 F OR BELOW.