Gosu

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

OBSERVED NO EMPLOYEES HEALTH POLICY PROCEDURE.MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION-NO CITATION ISSUED)

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

OBSERVED NO CLEAN-UP POLICY PROCEDURE AND ITEMS FOR VOMITING AND DIARRHEA.MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION-NO CITATION ISSUED)

PROPER DATE MARKING AND DISPOSITION

OBSERVED NO DATE MARKINGS ON TCS READY TO EAT FOODS BEING HELD FOR MORE THAN 24 HOURS INSIDE OF COOLERS.MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION-NO CITATION ISSUED)

CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD

OBSERVED NO CONSUMER ADVISORY DISCLOSURE AND REMINDER OF THE RISK OF CONSUMING RAW AND UNDERCOOKED FOODS ON MENU.MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION- NO CITATION ISSUED)

COMPLIANCE WITH VARIANCE/SPECIALIZED PROCESS/HACCP

OBSERVED NO HACCP/ VARIANCE FOR SUSHI RICE.MUST PROVIDE AND MAINTAIN.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER

MUST LABEL FOOD STORAGE CONTAINERS WHEN FOOD IS NOT IN ORIGINAL PACKAGE.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

MUST PROVIDE A SPLASH GUARD IN BETWEEN 1- COMP SINK AND 3- COMP SINK IN REAR PREP AREA.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

MUST CLEAN DEBRIS BUILD UP FROM MICROWAVE

NON-FOOD/FOOD CONTACT SURFACES CLEAN

MUST CLEAN DEBRIS BUILD UP FROM FRYER CABINET,STORAGE SHELVES,PREP TABLE,DISH RACKS.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

MUST REPAIR OR REPLACE LEAKY FAUCET AT REAR 3- COMP SINK.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

MUST CLEAN GREASE AND FOOD DEBRIS BUILD UP FROM FLOOR IN BOTH PREP AREAS.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

MUST REPAIR OR REPLACE LOOSE FLOORING IN REAR PREP/DISH WASHING AREA

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

MUST ELEVATE ARTICLES OFF OF FLOOR AND AWAY FROM WALLS IN WALK IN COOLER AND FREEZER.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED

MUST REPLACE BURNT OUT LIGHTS IN REAR PREP AREA.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING

IDPH FOOD HANDLERS REQUIREMENTS ARE NOT MET FOR EMPLOYEE.MUST ENROLL AND MAINTAIN.

ALLERGEN TRAINING AS REQUIRED

OBSERVED NO FOOD ALLERGEN CERTIFICATE POSTED TO VIEW FOR ALL FOOD MANAGERS.MUST PROVIDE AND MAINTAIN.

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

Caulk around 3 compartment sink and exposed hand sink in kitchen prep area in state of disrepair, shall be repaired/replaced. Cabinet storage shelving had exposed raw wood, peeling paint, shall be repaired/sealed.

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

Reach in cooler shelving/racks not clean, in kitchen prep area need detailed cleaning(crevices).

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

Floors under heavy equipment, prep table in kitchen prep area not clean, need detailed cleaning(corners). Floors in front bar area had excess debris accumulation, need detailed cleaning(corners).

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

Ceiling in kitchen prep area had food splattering, not clean, need detailed cleaning.

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

NOTED ASSORTED FOOD ITEMS INSIDE COOLERS NOT PROPERLY LABELED. INSTRUCTED LABEL ALL FOOD ITEMS WITH PRODUCT NAME, PREPARED BY DATE AND/OR USED BY DATE.

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

NOTED RUSTY AND SHELVES INSIDE WALK IN COOLER.INSTRUCTED TO CLEAN, REPAINT WITH NON TOXIC PAINT AND/OR REPLACE.

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

NOTED SLIGHT DISCOLORATION INSIDE THE UPPER COMPARTMENT OF ICE MACHINE. INSTRUCTED TO CLEAN, SANITIZE AND MAINTAIN.

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

FOOD(ICE) NOT PROTECTED FROM CONTAMINATION DURING STORAGE. INSIDE OF ICE MACHINE OBSERVED BLACK AND BROWN SLIMY SUBSTANCE ON THE INTERIOR CONTACT SURFACES OF ICE MACHINE. ICE IS BEING USED FOR HUMAN CONSUMPTION. MUST TURN OFF ICE MACHINE, REMOVE ICE ...

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

OBSERVED RUSTY FOOD STORAGE SHELVING IN KITCHEN FOOD PREPARATION AREA. MUST REPAINT OR REPLACE.

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

STOPPERS NEEDED AT THE FRONT PREP AREA 3-COMPARTMENT SINK. MUST PROVIDE AND MAINTAIN.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

MUST PROVIDE STEM THERMOMETER TO MONITOR FOOD TEMPERATURES.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

OBSERVED ICE SCOOPS INSIDE ICE MACHINE IN KITCHEN FOOD PREP AREA. MUST PROPERLY STORE ICE SCOOPS IN A CLEAN CONTAINER TO PREVENT CONTAMINATION.

FOOD HANDLER REQUIREMENTS MET

FOOD HANDLERS REQUIREMENTS NOT MET. NO LOGS, RECORDS ON SITE AS REQUIRED. MUST PROVIDE.

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

Found some food items not properly dated in walk in cooler, and walk in freezer, must properly date food items in walk in cooler, and walk in freezer.

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

Walk in cooler shelving/racks that had peeling paint, rust, shall be repaired/replaced. Reach in cooler racks, shelving that had peeling paint/rust, shall be repaired/replaced.

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

Non food contact surfaces of walk in cooler shelving/racks not clean, need detailed cleaning(crevices), non food contact surfaces of reach in cooler shelving not clean, need detailed cleaning(crevices).

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

Floors in rear storage areas under shelving/racks not clean, need detailed cleaning(corners).

DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED

DISHWASHING MACHINE IN REAR PREP AREA NOT SANITIZING PROPERLY READING 0 PPM AT THIS TIME OF INSPECTION MACHINE WILL BE TAGED MUST FAX A LETTER FOR TAG REMOVAL WHEN REPAIRED FAX#312-746-4240 ATTENTION ARLEEN LOPEZ,SUPERVISOR CITATION ISSUED 7-38-030

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

MUST LABEL BULK FOOD CONTAINERS IN THE REAR PREP AREA

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

CLEAN INTERIOR BOTTOM COMPARTMENT OF THE DEEP FRYER HAS GREASE BUILD-UP INSIDE COMPARTMENT

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

CLEAN FLOORS IN THE REAR PREP AREA BEHIND ALL HEAVY BEQUIPMENT ALONG WALL BASE AND CORNERS

SEWAGE AND WASTE WATER DISPOSAL, NO BACK SIPHONAGE, CROSS CONNECTION AND/OR BACK FLOW

In food establishments, there shall be adequate sewage and waste water disposal facilities that comply with all the requirements of the plumbing section of the Municipal Code of Chicago.FOUND WASTE WATER BACKING UP FROM FLOOR DRAINS IN KITCHEN-- PREM...

FACILITIES TO MAINTAIN PROPER TEMPERATURE

All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities.FOUND 2 DOOR FOOD PREP COOLER IN KITCHEN NOT MEETING TEMPERATURE REQUIREMENT AT THIS TIME AMBIENT AIR MEASURED...

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME

Equipment and utensils should get proper exposure to the sanitizing solution during the rinse cycle. Bactericidal treatment shall consist of exposure of all dish and utensil surfaces to a rinse of clean water at a temperature of not less than 180F.F...

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

A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served.FOUND NO CITY OF CHICAGO SANITATION CERTIFICATES OR VALID DOCUMENTATION AT THIS TIME.

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.FLOORS IN KITCHEN,BAR AREA MUST BE SMOOTH,EASILY CLEANABLE.

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...

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

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 METAL STEM THERMOMETER INSIDE ALL COOLERS.

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

All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors.REMOVE ALL CLUTTER THROUGHOUT THE PREMISES.