Ginza Restaurant

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

OBSERVED GROCERY BAGS USED TO STORE FROZEN MEATS IN THE FREEZER. MANAGEMENT INSTRUCTED TO USE ONLY FOOD GRADE STORAGE BAGS.

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

REPLACE DIRTY BUS TRAYS FOR THE DISHMACHINE THAT CAN NO LONGER BE EFFECTIVELY CLEANED. DETAIL CLEAN THE FOLLOWING: EXTERIOR OF ALL COOKING EQUIPMENT, STAINLESS STEEL SHELVES, WIRE RACKS IN THE PREP COOLERS, FOOD STORAGE CONTAINERS.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

FLOOR IN THE REAR DISHWASHING AREA MUST BE SMOOTH AND EASILY CLEANABLE. REPAIR THE FLOOR SO THAT IT IS SMOOTH AND EASILY CLEANABLE. DETAIL CLEAN THE FLOOR UNDER ALL EQUIPMENT AND ALONG THE WALLS.

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

WALLS AND COLUMN IN THE REAR DISHWASHING AREA HAS CHIPPED PAINT. MUST SCRAPE AND REPAINT WALLS AND COLUMN.

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

MUST INSTALL LIGHT SHIELDS WITH END CAPS FOR LIGHT FIXTURE ABOVE THE PREP TABLE.

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

THE FAUCET FOR THE 3 COMPARTMENT SINK AT THE SUSHI BAR DOES NOT REACH ALL COMPARTMENTS OF THE SINK. MUST INSTALL A LONGER FAUCET.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

OBSERVED LIVE FRUIT FLIES ON THE WALLS AND CEILING OF THE PREP AREA, DINING AREA AND WASHROOMS. APPROXIMATELY 20 LIVE FRUIT FLIES WERE OBSERVED IN THESE AREAS. ADDITIONAL PEST CONTROL SERVICE IS NEEDED TO MINIMIZE OR ELIMINATE THE PEST ACTIVITY. S...

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

OBSERVED GROCERY BAGS USED TO STORE FROZEN MEATS IN THE FREEZER. MANAGEMENT INSTRUCTED TO USE ONLY FOOD GRADE STORAGE BAGS.

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

REPLACE DIRTY BUS TRAYS FOR THE DISHMACHINE THAT CAN NO LONGER BE EFFECTIVELY CLEANED. DETAIL CLEAN THE FOLLOWING: EXTERIOR OF ALL COOKING EQUIPMENT, STAINLESS STEEL SHELVES, WIRE RACKS IN THE PREP COOLERS, FOOD STORAGE CONTAINERS.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

FLOOR IN THE REAR DISHWASHING AREA MUST BE SMOOTH AND EASILY CLEANABLE. REPAIR THE FLOOR SO THAT IT IS SMOOTH AND EASILY CLEANABLE. DETAIL CLEAN THE FLOOR UNDER ALL EQUIPMENT AND ALONG THE WALLS.

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

WALLS AND COLUMN IN THE REAR DISHWASHING AREA HAS CHIPPED PAINT. MUST SCRAPE AND REPAINT WALLS AND COLUMN.

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

MUST INSTALL LIGHT SHIELDS WITH END CAPS FOR LIGHT FIXTURE ABOVE THE PREP TABLE.

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

THE FAUCET FOR THE 3 COMPARTMENT SINK AT THE SUSHI BAR DOES NOT REACH ALL COMPARTMENTS OF THE SINK. MUST INSTALL A LONGER FAUCET.

NO SMOKING REGULATIONS

OBSERVED AN ASHTRAY INSIDE OF THE PREMISES ON A SHELF ABOVE THE 1 COMPARTMENT PREP SINK. MANAGEMENT INSTRUCTED TO REMOVE ALL ASHTRAYS FROM THE PREMISES. SERIOUS VIOLATION OF CHICAGO CLEAN AIR ORDINANCE 7-32-020.

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

SHELVES ABOVE PREP COUNTER NOT CLEAN, GREASY AND DUSTY SURFACE. INSTRUCTED TO CLAN AND MAINTAIN.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

FLOOR UNDER DISH WASHING AREA NOT CLEAN, INSTRUCTED TO CLEAN AND MAINTAIN.

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

MISSING LIGHT SHIELD AT LIGHT FIXTURE AT ABOVE PREP TABLE, INSTRUCTED TO OBTAIN.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

MISSING THERMOMETER, AT REACH IN COOLER, INSTRUCTED TO PROVIDE.

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

INTERIOR FLOOR OF FISH FREEZER, COUNTERTOP AT ICE MACHINE ROOM & CABINET UNDER HANDSINK MUST BE KEPT CLEAN & FREE OF DEBRIS/DUST/DIRT. All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and...

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

FLOORS UNDER 2-COMP SINK & BEHIND HEAVY EQUIPMENT IN KITCHEN MUST BE KEPT CLEAN (FOOD DEBRIS/DIRT-NOTED). The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.

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

DUSTY BATHROOM VENTS & FILTERS AT HOOD OF COOKING EQUIPMENT (WITH GREASE BUILD-UP), MUST BE CLEANED ALSO. The walls and ceilings shall be in good repair and easily cleaned.

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

NO ONE ON PREMISES WITH A CURRENT CITY OF CHICAGO SANITATION CERTIFICATE OR PROOF OF ENROLLMENT FOR SAID CLASSES. (7-38-012)MUST HAVE ONE, AT ALL TIMES POTENTIALLY HAZARDOUS FOODS (SUSHI, CLAMS) ARE HANDLED/SERVED. A certified food service manage...

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

ANY ALUMINUM OR CARDBOARD LINERS ON DRY OR COLD STORAGE SHELVES MUST BE REMOVED, FOR ADEQUATE AIR CIRCULATION/PEST HARBORAGE PREVENTION. All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be...

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

INTERIOR BOTTOM OF REFRIGERATORS, INTERIOR LEFT SIDE OF ICE MACHINE, EXTERIOR OF DISHMACHINE MUST BE FREE OF DEBRIS/LIME BUILD-UP. All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and san...

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

DISHROOM FLOOR MUST BE KEPT DRY, FLOORS IN ICE MACHINE ROOM (ALONG WALLBASE) & INSIDE THE SMALL LIQUOR STORAGE ROOM MUST BE KEPT CLEAN. The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.

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

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. OBSERVED ACCUMULATED FOOD DEBRIS ON SHELVES AND LOWER SIDE OF DISHMACHINE DRAINBOARDS. MUST CLEAN AND MAINTAIN ALL U...

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. OBSERVED FOOD DEBRIS ON FLOOR UNDER AND BEHIND EQUIPMENT AT ICE MACHINE ROOM. MUST DETAIL CLEAN FLOOR AND MAINTAIN.

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

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...