FUJI SUSHI BUFFET.

All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines. OUTER OPENING NOT PROTECTED REAR MAIN DOOR HAS A GAP AT BOTTOM OF THE DOOR,ALSO SIDE AND TOP NOT COMPLETELY TIGHT FITTED TO FRAME ALSO MAIN FRONT DOOR MUST BE RODENT PROOF A ON BOTH SIDE,SERIOUS VIOLATION: NO CITATION ISSUED.

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. SPLASH GUARD IS NEEDED BETWEEN EXPOSED HAND SINK AND 3 COMPARTMENT SINK, IN KITCHEN

All utensils shall be thoroughly cleaned and sanitized after each usage. DETAIL CLEANING INTERIOR OF BOTH ICE MACHINE,NEED TO CLEAN FILTERS AND HOOD AT SUSHI AREA,(GREASE DANGLING FROM HOOD).ALSO CLEAN INTERIOR OF DEEP FRYERS.

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.DETAIL CLEAN FLOOR THROUGHOUT THE PREMISES, SPECIALLY ALONG BASEBOARD WALL AND CORNERS.ELEVATE ITEMS NEEDED 6" FROM FLOOR IN REAR BASEMENT AREA.

The walls and ceilings shall be in good repair and easily cleaned. REMOVE PEELING PAINT IN DISH ROOM AREA.CLEAN OR REPLACE CEILING TILE THROUGHOUT THE KITCHEN AND SUSHI AREA,CLEAN WALL IN EMPLOYEES WASHROOM (BLACK DUST BUILD-UP).

Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. PROVIDE LIGHT ABOVE THE DISH MACHINE,AND REAR STORAGE IN BASEMENT AREA.MUST REPLACE BROKEN LIGHT SHIELD IN SUSHI AND KITCHEN AREA,CLEAN LIGHT SHIELD THROUGHOUT THE PREMISES.

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. INSTRUCTED TO RELOCATE THE EXPOSED HAND SINK NEAR THE ENTRANCE OF THE KITCHEN TO CLOSE TO PRODUCTION /PREP AREA. PROVIDE UN THREAD FAUCET FOR ALL FAUCET IN PREP AREA. REPAIR LEAKING HOT WATER HANDLE AT 2 COMPARTMENT SINK.

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. PROVIDE THERMOMETERS FOR ALL COOLERS AND FREEZER.