GORILLA SUSHI.

OBSERVED NO HANDWASHING SIGNAGE AT THE HANDSINK IN THE FRONT PREPARATION AREA. INSTRUCTED TO PUT HANDWASHING SIGNAGE AT HANDSINK INFORMING EMPLOYEES TO WASH THEIR HANDS.

OBSERVED CUTTING BOARDS IN THE FRONT PREPARATION AREA COVERED WITH DEEP GROOVES AND DARK STAINS. INSTRUCTED TO REPAIR OR REPLACE AND MAINTAIN SMOOTH, CLEANABLE SURFACES.

OBSERVED DEBRIS ON FLOORS ALONG WALLS UNDERNEATH THREE COMPARTMENT SINK. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.

OBSERVED EXPIRED ALLERGEN AWARENESS TRAINING CERTIIFCATES. INSTRUCTED TO RENEW EXPIRED ALLERGEN TRAINING CERTIFICATES AND MAINTAIN.

4-501.11--OBSERVED A TORN DOOR GASKET INSIDE OF THE FRONT 2 DOOR PREP COOLER.INSTRUCTED TO REPLACE THE TORN DOOR GASKET.

4-101.19-- INSTRUCTED TO DETAIL CLEAN THE INTERIORS OF CABINETS AND STORAGE SHELFS AT FRONT FOOD PREP AREA TO REMOVE SPILLED DRIED UP FOOD DEBRIS.

6-201.15-- OBSERVED CARDBOARD ON THE FLOOR OF THE FRONT PREP AREA BENEATH THE RUBBER MATS. INSTRUCTED TO REMOVE THE CARDBOARD FROM THE FLOOR.

FOUND IN-COMPLETE CONSUMER ADVISORY DISCLOSURE STATEMENT ON THE MENUS. INSTRUCTED MANAGEMENT TO DISCLOSE WHICH FOODS CAN BE ORDERED "RAW" OR UNDER COOKED AND LINK THOSE FOODS WITH AN ASTERISK (*) TO A REMINDER STATEMENT THAT STATES THAT EATING RAW OR UNDER COOKED FOODS CAN INCREASE YOUR RISK OF FOOD BORNE ILLNESS ON THE MENUS. PRIORITY FOUNDATION VIOLATION 7-38-005.

OBSERVED DIRTY WIPING CLOTHS ON PREP TABLES AT FRONT FOOD PREP AREA.INSTRUCTED TO PROPERLY STORE ALL WASHCLOTHS IN A SANITIZING SOLUTION ESPECIALLY WHEN NOT IN USE.

OBSERVED A TORN DOOR GASKET INSIDE OF THE FRONT 2 DOOR PREP COOLER.INSTRUCTED TO REPLACE THE TORN DOOR GASKET.

INSTRUCTED TO DETAIL CLEAN THE INTERIORS OF CABINETS AND STORAGE SHELFS AT FRONT FOOD PREP AREA TO REMOVE SPILLED DRIED UP FOOD DEBRIS.

INSTRUCTED TO DETAIL CLEAN THE INTERIOR OF THE MICROWAVE AND PREP COOLERS.

OBSERVED CARDBOARD ON THE FLOOR OF THE FRONT PREP AREA BENEATH THE RUBBER MATS. INSTRUCTED TO REMOVE THE CARDBOARD FROM THE FLOOR.

INSTRUCTED TO DETAIL CLEAN LIGHT FIXTURES AT FRONT FOOD PREP AREA TO REMOVE ACCUMULATIONS OF HANGING DUSTS.

OBSERVED CARDBOARD BOXES UNDERNEATH RUBBER FLOOR MATS IN FOOD PREP AREA. INSTRUCTED TO REMOVE AND ENSURE ALL SURFACES ARE SMOOTH AND CLEANABLE.

OBSERVED ONE CERTIFIED MANAGER WITHOUT ALLERGEN TRAINING. INSTRUCTED ALL EMPLOYEES HOLDING A CITY OF CHICAGO FOODSERVICE MANAGER CERTIFICATE MUST COMPLETE ALLERGEN TRAINING AND MAINTAIN RECORDS THEREOF ON SITE AT ALL TIMES.

TIME/TEMPERATURE CONTROL FOR SAFETY FOODS(TCS FOODS) COOKED/PREPARED/READY-TO-EAT (TCS FOODS) IN COOLERS MUST BE PROPERLY DATED WHEN FOOD PRODUCTS ARE HELD OVER 24 HOURS.(AT THIS TIME,MANAGER DISCARDED COOKED RICE WITH NO LABEL/DATE MARKING (TCS FOODS) HELD OVER 24 HOURS IN COOLER).PRIORITY FOUNDATION VIOLATION 7-38-005,CITATION ISSUED,COS.

OBSERVED A TORN DOOR GASKET INSIDE OF THE 1 DOOR PREP COOLER. MANAGEMENT INSTRUCTED TO REPLACE THE TORN DOOR GASKET.

INSTRUCTED TO DETAIL CLEAN THE DRIED UP FOOD DEBRIS INSIDE SMALL TOASTER OVEN IN FOOD PREP AREA AND TO MAINTAIN.

INSTRUCTED TO REPLACE BURNT-OUT LIGHT BULB IN REAR 1 DOOR STAND UP COOLER AND MAINTAIN ADEQUATE LIGHTING AT ALL TIMES.

OBSERVED NO HAND SINK NEXT TO 3 COMPARTMENT. INSTRUCTED TO INSTALL HANDSINK WITH HOT AND COLD RUNNING WATER, EQUIPPED WITH SOAP AND PAPER TOWEL NEXT TO THE THREE COMPARTMENT SINK. PRIORITY FOUNDATION VIOLATION 7-38-030(C) NO CITATION ISSUED.

INSTRUCTED TO PROPERLY LABEL AND DATE READY TO EAT TCS FOODS HELD OVER 24 HOURS INSIDE COOLERS. MUST IDENTIFY PRODUCT SHELF LIFE OR "CONSUME BY" DATING (7 DAYS FROM PREPARATION DATE). PRIORITY FOUNDATION VIOLATION 7-38-005 NO CITATION ISSUED

OBSERVED NO LIGHT BULB IN REAR STANDING COOLER. INSTRUCTED TO REPLACE WITH WORKING LIGHT BULB.

OBSERVED NO HAND SINK NEXT TO 3 COMPARTMENT. INSTRUCTED TO INSTALL HANDSINK WITH HOT AND COLD RUNNING WATER, EQUIPPED WITH SOAP AND PAPER TOWEL NEXT TO THE THREE COMPARTMENT SINK. PRIORITY FOUNDATION VIOLATION 7-38-030(C) NO CITATION ISSUED.

INSTRUCTED TO PROPERLY LABEL AND DATE READY TO EAT TCS FOODS HELD OVER 24 HOURS INSIDE COOLERS. MUST IDENTIFY PRODUCT SHELF LIFE OR "CONSUME BY" DATING (7 DAYS FROM PREPARATION DATE). PRIORITY FOUNDATION VIOLATION 7-38-005 NO CITATION ISSUED

OBSERVED NO LIGHT BULB IN REAR STANDING COOLER. INSTRUCTED TO REPLACE WITH WORKING LIGHT BULB.

2-102.14 (A) FOUND NO EMPLOYEE HEALTH POLICY/TRAINING ON SITE. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION VIOLATION 7-38-010 NO CITATION ISSUED

2-501.11 FOUND NO PROCEDURE/PLAN FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS. INSTRUCTED TO PROVIDE AND MAINTAIN REQUIRED PROCEDURE/PLAN AND APPROPRIATE SUPPLIES OR KIT. (NECESSARY ITEMS AT A MINIMUM: GLOVES, FACE MASKS, DISPOSABLE MOPS AND APPROPRIATE SANITIZER/SPRAY THAT KILLS NOROVIRUS) PRIORITY FOUNDATION VIOLATION 7-38-005 NO CITATION ISSUED

OBSERVED NO HAND SINK NEXT TO 3 COMPARTMENT. INSTRUCTED TO INSTALL HANDSINK WITH HOT AND COLD RUNNING WATER, EQUIPPED WITH SOAP AND PAPER TOWEL NEXT TO THE THREE COMPARTMENT SINK. PRIORITY FOUNDATION VIOLATION 7-38-030(C) NO CITATION ISSUED.

OBSERVED TEMPURA SHRIMP AND MAYO BASED SAUCES STORED ON TOP OF PREP TABLE AT IMPROPER TEMPERATURE REQUIREMENT WITH AN INTERNAL TEMPERATURE OF 78.2 F FOR SHRIMP AND 65.5 F FOR SAUCES. INSTRUCTED MANAGER, TCS FOODS MUST MAINTAIN COLD HOLDING TEMPERATURE OF BELOW 41 F AND HOT HOLDING TEMPERATURE OF ABOVE 135 F. MANAGEMENT DISCARDED THE SAID FOOD PRODUCT. TOTAL VALUE$ 27.00 AND TOTAL WEIGHT 2 LBS. PRIORITY VIOLATION 7-38-005. CITATION ISSUED.

INSTRUCTED TO PROPERLY LABEL AND DATE READY TO EAT TCS FOODS HELD OVER 24 HOURS INSIDE COOLERS. MUST IDENTIFY PRODUCT SHELF LIFE OR "CONSUME BY" DATING (7 DAYS FROM PREPARATION DATE). PRIORITY FOUNDATION VIOLATION 7-38-005 NO CITATION ISSUED

3-603.11 FOUND NO CONSUMER ADVISORY OR DISCLOSURE POSTED AND ON MENUS FOR RAW/UNDERCOOKED FOODS. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION VIOLATION 7-38-005 NO CITATION ISSUED

OBSERVED SOME COOLERS WITHOUT THERMOMETERS EASILY ACCESSIBLE. INSTRUCTED TO PLACE ACCESSIBLE AND VISIBLE THERMOMETERS IN EACH COOLER.

OBSERVED CONTAINERS OF PANKO CRUMBS AND OTHER INGREDIENTS WITHOUT LABELS. INSTRUCTED MANAGEMENT TO LABEL WITH THE COMMON NAME OF THE INGREDIENT.

OBSERVED OVER 30 SMALL LIVE FLIES ON BACK WALL SEPARATING DINING AREA FROM PREP CORNER AND IN REAR STORAGE AREA. INSTRUCTED TO REMOVE, CLEAN AND SANITIZE THE AFFECTED AREAS. RECOMMEND TO CONTACT LICENSED PEST CONTROL FOR SERVICE. PRIORITY FOUNDATION VIOLATION 7-38-020(a) CITATION ISSUED.

OBSERVED BUILD UP OF DUST ON VENTS AND DIRT AND DEBRIS ON FLOOR UNDERNEATH THREE COMPARTMENT SINK. INSTRUCTED TO CLEAN AND MAINTAIN.

INSTRUCTED TO CLEAN AND MAINTAIN CEILING AND CEILING VENT COVER WITH DUST ACCUMULATION ABOVE DINING AREA

OBSERVED NO LIGHT BULB IN REAR STANDING COOLER.INSTRUCTED TO REPLACE WITH WORKING LIGHTBULB.

Instructed to properly store and invert clean multi-use utensils/forks/spoons (handles-up) stored on table at food prep area to prevent contamination before use and maintain.

Observed torn gasket at the (1) door refrigerator at food prep area.Instructed to replace and maintain.

Detail clean and re-organize food prep area shelvings and interiors of cabinets and fan cover inside the rear 1 door stand-up cooler need cleaning to remove dusts build-up and maintain.

Remove dusts accumulations at ceiling light fixtures over the sushi prep line area and detail clean and sanitize walls throughout the food prep area to remove food debris splashed and maintain.

Observed no thermometer inside the sushi prep line cooler.Instructed to provide and maintain a working visible thermometer inside said cooler.

Instructed to properly store wiping cloths in a clean bucket with sanitizing solution and maintain.

FOUND POTENTIALLY HAZARDOUS FOODS (RAW FISH) IMPROPERLY THAWING IN A BUCKET WITH WATER. NOTED RAW FISH INTERNAL TEMPERATURE OF 36.7F. INSTRUCTED MANAGER, THAWING OF FROZEN FOOD FOR FURTHER PROCESSING OF USE MUST BE ACCOMPLISHED BY STORAGE IN A COOLER AT 40.0F OR BY ANOTHER APPROVED METHOD (UNDER POTABLE RUNNING WATER AT A TEMPERATURE OF BELOW 70.0F, WITH SUFFICIENT WATER VELOCITY TO AGITATE AND FLOAT OFF LOOSE INTO THE OVERFLOW OR IN A MICROWAVE OVEN ONLY WHEN THE FOOD WILL BE IMMEDIATELY TRANSFERRED TO A CONVENTIONAL COOKING FACILITIES AS PART OF A CONTINUOUS COOKING PROCESS). SERIOUS VIOLATION 7-38-005 (A)

FOUND FRONT ENTRANCE BOTTOM DOOR NOT RODENT PROOFED WITH 1/4 INCH GAP/OPENING. INSTRUCTED TO RODENT PROOF BOTTOM OF THE SAID DOOR. SERIOUS VIOLATION 7-38-020

FOUND KNIVES STORED LAYING UNDERNEATH EXPOSED HAND SINK CABINET BEHIND FRONT PREP AREA. INSTRUCTED TO PROPERLY STORE KNIVES IN A KNIFE RACK OR MAGNETIC STRIP.-------------INSTRUCTED TO RE CAULK WORN OUT CAULKING WITH BLACK MOLD LIKE BUILD-UP AROUND MOP SINK IN FRONT PREP AREA.------------MUST CLEAN AND REPAINT RUSTY EXTERIOR TOP OF GREASE BOX UNDERNEATH 3 COMPARTMENT SINK IN FRONT PREP AREA.

INSTRUCTED TO DETAIL CLEAN AND MAINTAIN CEILING VENT COVER WITH EXCESSIVE DUST INSIDE WASHROOM AND CEILING VENT COVER ABOVE DINING/STORAGE AREA.

INSTRUCTED TO PROVIDE THERMOMETER VISIBLE INSIDE ALL COOLERS.

Observed dirt and debris on the floors under and around equipment and along the walls. Instructed facility to clean and maintain.

Not all foodhandlers have foodhandler certificates. Instructed facility to correct and maintain.

Observed the exposed handsink inaccessible due to a large bucket of water and fish sitting inside the handsink. Instructed facility to maintain handsink accessible at all times. Facility corrected during inspection. Critical violation 7-38-030.

Observed improper thawing: facility had frozen fish in a large bucket of water in the exposed handsink with no water continuously running. Fish was at a temperature of 32.3f. Facility corrected during inspection by placing under running water in the three compartment sink. Instructed facility that thawing must only occur via an approved method: Thawing of frozen food for further processing of use shall be accomplished by storage in a refrigerator at 40°F or less, under potable running water at a temperature of 70°F or below, with sufficient water velocity to agitate and float off loose food particles into the overflow, or In a microwave oven only when the food will be immediately transferred to conventional cooking facilities as part of a continuous cooking process or when the entire, uninterrupted cooking process takes place in the microwave oven. Serious violation 7-38-005(a).

Observed not city of Chicago certified foodservice manager on site. Instructed facility that a city of Chicago certified foodservice manager must be on site at all times when potentially hazardous foods (fish, shrimp, etc) are being prepared and/or served. Serious violation 7-38-012(a).

Previous minor violations not corrected from report # 1948784, dated 8-4-16: Violation 30- "Instructed facility to label and maintain all prepared foods." Violation 34- "Observed the floor around the grease trap to have dirt and debris. Instructed facility to clean and maintain." Violation 38- "Observed an old drain pipe near the utility sink that is uncapped. Instructed facility to cap and maintain." Violation 43- "Observed cleaning rags stored on counters out of cleaning solution and a dirty worn wash cloth on top of the toaster oven and knives stored on top of it. Instructed facility to store knives in a sanitary manner and to not store washcloths on prep tables or toaster oven." Instructed to correct all and maintain. Serious violation 7-42-090.

Observed dirt and food debris on prep surface areas. Instructed facility to clean and maintain.

Observed dirt and debris on the floors under and around equipment and along the walls. Instructed facility to clean and maintain.

Observed food handlers working without hair restraints. Instructed facility that all food handlers must work with hair restraints. Correct and maintain.

Not all foodhandlers have foodhandler certificates. Instructed facility to correct and maintain.

Observed the sushi display cooler, unused, maintaining a temperature of 48.1f. Operator stated that it had not been working. Tagged cooler held for inspection by CDPH. Instructed not to use until CDPH approves. Instructed to repair and maintain so cooler maintains a temperature of 40f or below. No citation issued. Critical violation 7-38-005(a).

Observed 9lbs of food at improper temperatures on the prep tables: Fish ranging from 44.2f-68.1f, scallops at 65.6f, sushi at 70.1f, in the toaster oven which was not on: 1lb of fish at 121.3f. Operator discarded and denatured said food valued at $120 (as stated by operator). Instructed to maintain at 40f or below or 140f or above. Critical citation issued 7-38-005(a).

Instructed facility to label and maintain all prepared foods.

Observed the floor around the grease trap to have dirt and debris. Instructed facility to clean and maintain.

Observed an old drain pipe near the utility sink that is uncapped. Instructed facility to cap and maintain.

Observed cleaning rags stored on counters out of cleaning solution and a dirty worn wash cloth on top of the toaster oven and knives stored on top of it. Instructed facility to store knives in a sanitary manner and to not store washcloths on prep tables or toaster oven.

NO SPLASH GUARD BETWEEN THE EXPOSED HANDS SINK AND PREP COUNTER,INSTRUCTED TO PROVIDE ON BOTH SIDE OF THE EXPOSED HANDS SINK SPLASH GUARD,SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT MATERIAL WOOD UNDER THE COUNTER TOP SURFACE NOT SMOOTH,CLEANABLE.SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT MATERIAL

FIVE LIGHT FIXTURE ABOVE THE SUSHI PREP/SERVING AREA,INSTRUCTED TO PROVIDE LIGHT SHIELD OR PROVIDE COATED LIGHT BULBS.

NO STEM THERMOMETER PROVIDED ON PREMISES,INSTRUCTED TO PROVIDE.

OBSERVED WOOD AND OTHER ITEMS ON FLOOR AND BY THE WALL OUTSIDE REAR AREA/GANGWAY. MUST REMOVE ITEMS MENTIONED TO MINIMIZE RODENT ACTIVITY