Hamachi

PROPER COLD HOLDING TEMPERATURES

FOUND THE FOLLOWING TCS FOODS HELD AT IMPROPER TEMPERTURES INSIDE PREP AREA 1-DOOR STAND UP COOLER BETWEEN 48.0 F AND 55.0 F- CHICKEN, BEEF, BEEF DUMPLINGS AND CUT SWEET POTATOES. INSTRUCTED MANAGER TCS FOODS MUST BE HELD AT 41.0 F OR BELOW IF HELD C...

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL

REAR PREP AREA 1-DOOR STAND UP COOLER NOT MAINTAINED, AMBIENT AIR TEMPERATURE AT 50.0 F, FOUND BEEF, CHICKEN, ETC. INSIDE COOLER. INSTRUCTED MANAGER MUST REPAIR SAID COOLER, AMBIENT AIR TEMPERATURE MUST BE 41.0 F OR BELOW. PRIORITY VIOLATION 7-38-005...

TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED

NO COVERED TRASH RECEPTACLE IN WASHROOM. MUST PROVIDE.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

OBSERVED FOOD DEBRIS AND DUST BUILD UP ON FLOOR AND WALLS AT AREA PREP AREA AND DISHWASH AREA. MUST CLEAN PREP AREA FLOOR AND WALLS THROUGHOUT REAR PREP AREA AND DISHWASH AREA.

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

OBSERVED CARDBOARD AND TIN FOIL USED AS SHELF LINER. REMOVE CARDBOARD AND TIN FOIL AND RESTORE SURFACES TO SMOOTH EASILY CLEANABLE CONDITIONS AT ALL TIMES.

NON-FOOD/FOOD CONTACT SURFACES CLEAN

OBSERVED THE EXTERIOR OF EQUIPMENT INCLUDING ICE MACHINE AND REFRIGERATION UNITS WITH GREASE ACCUMULATION. CLEAN AND MAINTAIN EXTERIOR OF ALL EQUIPMENT.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

OBSERVED HOT WATER ON MOP SINK IN REAR NOT WORKING. RESTORE HOT WATER AT MOP SINK AND MAINTAIN.

NON-FOOD/FOOD CONTACT SURFACES CLEAN

4-601.11(B) THE FOLLOWING EQUIPMENT IS DIRTY WITH ENCRUSTED FOOD DEBRIS, GREASE, AND FOOD SPLATTER: EXTERIOR OF GAS OVEN COOKS LINE EQUIPMENT, THE COOKS LINE FOOD CART, MUST CLEAN ALL AND MAINTAIN.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

6-201.11 NOTED DIRTY. ALL WALLS, FLOORS, AND INTERIOR OF THE REAR UTILITY SERVICE SINK ARE BLACKENED WITH DIRT. MUST CLEAN AND MAINTAIN ALL.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

6-501.113 MAINTENANCE TOOLS ARE STORED IMPROPERLY THROUGHOUT THE REAR UTILITY SERVICE SINK CLOSET. MUST BE PROPERLY STORED.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

NO HAND WASHING SIGNAGE IS LOCATED AT ANY HAND WASHING SINKS. MUST PROVIDE.

REQUIRED RECORDS AVAILABLE: SHELLSTOCK TAGS, PARASITE DESTRUCTION

NO RECORDS WERE MAINTAINED ON-SITE BY THE LICENSE HOLDER FOR FROZEN WILD SALMON ON-SITE FOR PARASITE DESTRUCTION ON THE PREMISES. NOTED FROZEN SALMON ON SITE. RAW FRESH SALMON, RAW TUNA, AND OTHER ASSORTED RAW FISH. NO RECORDS FROM THE RAW FISH PURVE...

FOOD SEPARATED AND PROTECTED

OBSERVED THE FOLLOWING FOODS NOT PROTECTED DURING STORAGE FROM RAW ANIMAL ORIGIN FOODS. SHELLED RAW WHOLE EGGS NOTED BEING STORED DIRECTLY NEXT TO FRESH CHOPPED GARLIC, FRESH GREEN ONION, AND CHILIS IN THE UPPER COMPARTMENTS OF THE COOK'S LINE TWO-DO...

PROPER COOLING TIME AND TEMPERATURE

APPROXIMATELY 50 LBS OF COOKED CHICKEN BEING IMPROPERLY COOLED AND STORED IN LARGE, DEEP BUS PANS INSIDE THE TALL REACH-IN COOLER AT TEMPERATURES BETWEEN 77.9F TO 88.5F WITH NO COOLING TEMPERATURE LOGS ON SITE. MANAGEMENT STATES THE CHICKEN WAS COOKE...

PROPER HOT HOLDING TEMPERATURES

OBSERVED COOKED TEMPURA VEGETABLES IN CONTAINERS ON SHELVING IN THE REAR FOOD PREP AREA HELD AT IMPROPER HOT HOLDING TEMPERATURES OF COOKED ZUCCHINI AT 75.9F AND COOKED CARROTS AT 76.8F. ALL DISCARDED. PRIORITY VIOLATION 7-38-005. SEE THE ABOVE VIOLA...

PROPER COLD HOLDING TEMPERATURES

OBSERVED RAW READY-TO-EAT TUNA INSIDE THE SUSHI DISPLAY COOLER AT 44.6F, RAW SALMON AT 49.1F, AND CRAB AT 45.3F. ALL FOODS DISCARDED. INSTRUCTED TO HOLD ALL COLD FOODS AT 41F OR BELOW. PRIORITY VIOLATION 7-38-005 SEE VIOLATION #20 ABOVE FOR CITATION.

PROPER DATE MARKING AND DISPOSITION

OBSERVED ASSORTED COOKED TCS FOODS THROUGHOUT COOLERS WITH NO EXPIRATION DATES OR ANY DATES/LABELS OF ANY KIND. FOODS SUCH AS COOKED BEEF, COOKED CHICKEN, AND PREPARED SOUPS. ALL FOODS DISCARDED. INSTRUCTED MUST PROPERLY DATE LABEL ALL PREPARED TCS F...

CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD

THE MENU DOES NOT DISCLOSE AND INFORM CONSUMERS OF THE SPECIFIC MENU ITEMS, SUCH AS RAW FISH THAT ARE RAW OR UNDERCOOKED. MUST DISCLOSE AND REMIND CUSTOMERS OF SUCH FOOD ON THE PRINTED AND VIRTUAL MENUS. PRIORITY FOUNDATION VIOLATION. 7-38-005.NO CIT...

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL

SUSHI DISPLAY COOLER IS UNABLE TO MAINTAIN ADEQUATE TEMPERATURE. NOTED AMBIENT TEMPERATURE OF 56.1 WITH FOOD SUCH AS RAW FISH AT 49.1F. COOLER TAGGED HELD FOR INSPECTION AND MUST NOT USE UNTIL REPAIRED AND MAINTAINS A TEMPERATURE OF 41F OR BELOW. PRI...

THERMOMETERS PROVIDED & ACCURATE

MISSING INTERNAL THERMOMETERS IN SEVERAL COOLERS. MUST PROVIDE FOR ALL.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER

ALL BULK FOODS NOT STORED IN THE ORIGINAL CONTAINER MUST BE LABELED WITH THE PRODUCT COMMON NAME.

PERSONAL CLEANLINESS

ALL FOOD HANDLERS/PREPARERS MUST WEAR EFFECTIVE HAIR AND BEARD RESTRAINTS.

WIPING CLOTHS: PROPERLY USED & STORED

ALL PREP AREA WIPING CLOTHS MUST BE HELD IN A CONTAINER WITH A SANITIZING SOLUTION BETWEEN USE.

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

TORN AND FRAYED SPRAY NOZZLE ON THE FRONT PREP ONE COMPARTMENT PREP SINK. MUST REPLACE.---- NOTED EXCESSIVE RUST ON SHELVING INSIDE THE REAR TALL REACH-IN COOLERS. MUST REMOVE ALL RUSTY SHELVING OR REPLACE IT.

NON-FOOD/FOOD CONTACT SURFACES CLEAN

MUST NOT USE CARDBOARD OR PLASTIC WRAP AS LINERS FOR SHELVING INSIDE COOLERS THROUGHOUT THE FOOD PREP AREAS.-----MUST REMOVE ALL PEELING DUCT TAPE FROM COOKS LINE SHELVING.----MUST REMOVE PEELING PLASTIC FROM THE SIDES OF THE REAR TALL REACH-IN COOLE...

NON-FOOD/FOOD CONTACT SURFACES CLEAN

THE FOLLOWING EQUIPMENT DIRTY WITH ENCRUSTED FOOD DEBRIS, GREASE AND FOOD SPLATTER: INTERIOR/EXTERIOR OF ALL COOLERS AND FREEZERS, INTERIOR AND EXTERIOR OF ALL COOKS LINE EQUIPMENT, ALL PREP SURFACES AND TABLES, TABLE TOP CAN OPENER, ALL SHELVING TH...

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

NOTED DIRTY, BLACKENED WALL CAULKING AT THE FROM PREP HAND SINK AND ONE COMPARTMENT PREP SINK. MUST REPLACE.----MUST NOT USE CARDBOARD AS MATTING FOR FLOORS THROUGHOUT THE FACILITY.---- FLOORS THROUGHOUT THE FRONT AND REAR FOOD PREP AREAS WITH DIRT, ...

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

MAINTENANCE TOOLS STORED IMPROPERLY THROUGHOUT THE REAR UTILITY SERVICE SINK CLOSET. MUST PROPERLY STORE.

ALLERGEN TRAINING AS REQUIRED

NO PROOF OF ALLERGEN TRAINING OR CERTIFICATES FOR ALL THE CITY OF CHICAGO CERTIFIED FOOD MANAGERS. MUST PROVIDE.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

BACKFLOW PREVENTION DEVICE NOT LOCATED FOR ICE MACHINE. MUST BE INSTALLED WHERE IT CAN BE SERVICED AND LOCATED.

PERSONAL CLEANLINESS

OBSERVED FOOD HANDLERS WITH NO HAIR RESTRAINTS. MUST PROVIDE.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

BACKFLOW PREVENTION DEVICE NOT LOCATED FOR ICE MACHINE. MUST BE INSTALLED WHERE IT CAN BE SERVICED AND LOCATED.

PREVIOUS CORE VIOLATION CORRECTED

FOUND PREVIOUS CORE VIOLATIONS NOT CORRECETED FROM REPORT DATED 9-20-18. INSPECTION # 2222674. VIOLATION 47.CLOTH CURTAINS SEPARATING THE FRONT AND REAR FOOD PREP AREAS FOUND EXTREMELY SOILED. MUST CLEAN AND MAINTAIN.----MUST NOT USE PLASTIC WRAP AS ...

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

2-201.14(N) NO WRITTEN EMPLOYEE HEALTH POLICY. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED.

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

2-501.11 NO WRITTEN PROCEDURE OR REQUIRED EQUIPMENT FOR A VOMITING OR DIARRHEA EVENT. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

5-205.11 FRONT SUSHI PREP HAND WASHING SINK NOT ACCESSIBLE. SINK WAS BEING IMPROPERLY USED AS A FOOD PREP SINK WITH BAGS OF FOOD INSIDE SINK AND CONTAINERS OF READY TO EAT SLICED CUCUMBER STORED ON THE SINK SIDES. MANAGEMENT REMOVED ALL FOODS. PRIORI...

PROPER HOT HOLDING TEMPERATURES

3-501.16(A) OBSERVED APPROXIMATELY 1&1/2 LBS COOKED BEEF STUFFED DUMPLINGS BEING HELD IN A STEAMING POT ON AN UNLIT GAS STOVE AT 98.8F. REVIEWED HOT HOLDING TEMPERATURES FOR TCS FOODS. DUMPLINGS DISCARDED. ESTIMATED VALUE AT $60.00. PRIORITY VIOLATIO...

PROPER DATE MARKING AND DISPOSITION

3-501.17 ALL PREPARED FOODS HELD OVER 24 HOURS MUST BE PROPERLY DATE LABELED WITH PRODUCT NAME, PREPARATION AND EXPIRATION DATES. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED.

CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD

3-603.11(A) MUST PROVIDE A CONSUMER ADVISORY WITH FOODS PERTAINING TO THE ADVISORY DISCLOSED. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED.

COMPLIANCE WITH VARIANCE/SPECIALIZED PROCESS/HACCP

3-502.11(C) SUSHI RICE PH TESTING LABORATORY DOCUMENTATION EXPIRED. NOTED TESTING DATE 2013. MUST BE UPDATED/TESTED EVERY 5 YEARS. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER

3-302.12 ALL BULK FOODS MUST BE LABELED.

WIPING CLOTHS: PROPERLY USED & STORED

3-304.14(B) WET WIPING CLOTHS MUST BE HELD IN A CONTAINER WITH A SANITIZING SOLUTION BETWEEN USE.

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

4-101.19 CLOTH CURTAINS SEPARATING THE FRONT AND REAR FOOD PREP AREAS FOUND EXTREMELY SOILED. MUST CLEAN AND MAINTAIN.----MUST NOT USE PLASTIC WRAP AS LINER FOR SHELVING THROUGHOUT ALL FOOD PREP AREAS.----REAR PREP SHELVING FOUND DIRTY WITH DEBRIS. M...

WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS

4-301.12 OBSERVED EXTREMELY LARGE BULK RICE CONTAINERS UNABLE TO BE SUBMERGED IN THE THREE COMPARTMENT SINK FOR PROPER WASHING, RINSING AND SANITIZING. MUST PROVIDE A LARGE ENOUGH SINK TO PROPERLY WASH BULK CONTAINERS OR PROVIDE SMALLER CONTAINERS.

NON-FOOD/FOOD CONTACT SURFACES CLEAN

4-601.11(C) INTERIOR AND EXTERIOR OF ALL COOLERS, FREEZERS AND COOKS LINE EQUIPMENT FOUND DIRTY WITH EXCESSIVE FOOD DEBRIS. MUST CLEAN AND MAINTAIN.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

6-201.11 FLOORS IN THE FOLLOWING AREAS WITH DIRT, FOOD AND GREASE DEBRIS: BEHIND GREASE TRAP, UNDER THREE COMPARTMENT SINK, BEHIND ALL REAR KITCHEN COOLERS, FREEZERS, METAL PREP TABLE. MUST CLEAN AND MAINTAIN ALL.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

6-201.15 MUST NOT USE CARDBOARD AS MATTING FOR FLOORS UNDER THE INDOOR GREASE CONTAINER IN THE HALLWAY. FLOOR MUST BE SMOOTH AND CLEANABLE.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

6-101.11 MISSING FLOOR DRAIN COVER AND FLOOR TILE SURROUNDING THE DRAIN AT THE THREE COMPARTMENT SINK. MUST REPLACE.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

6-501.113 CLEANING BROOMS AND MOPS STORED IMPROPERLY THROUGHOUT THE REAR MOP CLOSET. MUST PROPERLY STORE CLEANING EQUIPMENT.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING

2-102.13 NO PROOF OF FOOD HANDLER TRAINING OR DOCUMENTATION OF NEW EMPLOYEE STATUS FOR ALL REQUIRED EMPLOYEES. MUST PROVIDE.

ALLERGEN TRAINING AS REQUIRED

NO PROOF OF ALLERGEN TRAINING OR CERTIFICATES FOR ALL CITY OF CHICAGO CERTIFIED FOOD MANAGERS. MUST PROVIDE.

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

NOTED SOUP BOWLS NOT INVERTED AFTER SANITIZING.INSSTUCTED MANAGEMENT TO INVERT BOWLS SO AS TO AIR DRY.

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

NOTED SHELVING BEHIND SUSHI BAR DIRTY. INSTRUCTED MANAGEMENT YO DETAIL CLEAN SHEVING.

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

NOTED FLOOR ARE DIRTY IN CLOSET WHERE HOT WATER TANK IS LOCATED. INSTRUCTED MANAGEMENT TO CLEAN FLOORS.

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

NOTED HOT LINE HOOD MISSING LIGHTS.INSTRUCTED MANAGEMENT TO REPAIR.

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

NOTED SCREENS MISSING FROM HOOD AT REAR AREA INSTRUCTED TO REPACE SCREENS.

FACILITIES TO MAINTAIN PROPER TEMPERATURE

OBSERVED SMALL REACH IN REFRIGERATOR IN REAR OF KITHCEN NEXT TO STOVES AT 57.4F. OBSERVED POTENTIALLY HAZARDOUS FOOD WITHIN REFRIGERATOR. REFRIGERATION UNIT WAS TAGGED. CHRITICAL VIOLATION 7-38-005 (A)

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

OBSERVED POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE WITH REACH IN REFRIGERATOR INCLUDING 10 LBS OF TEMPURA COOKED VEGETABLES AT 70.1 F VALUED AT $20. OBSERVED 20LBS OF RAW FISH VALUED AT $90 AT 57.2F. ALL POTENTIALLY HAZARDOUS FOOD WAS DISCAR...

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

OBSERVED 2 SINKS IN FRONT PREPARTION AREA WITH SUSHI DIRECTLY NEXT TO EACH OTHER WITH NO SPLASH GUARD SEPARATION. 1 SINK WAS BEING USED AS A FOOD PREPARTION SINK WITH THE WASHING OF SLICED CUCUMBER AND THE OTHER SINK HAD DIRTY SIHES IN IT. BOTH SINKS...

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090

OBSERVED PREVIOUS MINOR VIOLATIONS NOT CORRECTED FROM REPORT #1506600 DATED 7/20/15 INCLUDING #45 MUST PROVIDE FOOD HANDLER LIST FOR NEXT ROUTINE INSPECTION. #32 PREP TABLE HAS EXPOSED RAW WOOD. RAW OOD MUST BE PAINTED OR SEALED. #33 ALL FOOD CONTA...

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

OBSERVED SPLASH GUARD NEEDED IN BETWEEN 2 SINKS IN FRONT SUSHI PREP AREA SAPARATIN HAND SINK FORM FOOD PREPARATION AREA. INSTALL AND MAINTAIN

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

CLEAN ALL SHELVES IN FRONT SUSHI PREP AREA. CLEAN OUT CABINET UNDER SINKS IN FRONT AREA. OBSERVED ICE MACHINE NOT CLEAN WITH DIRT ACCUMULATION ON INSIDE OF ICE MACHINE. CLEAN, SNAITIZE AND MAINTAIN ICE MACHINE.

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

OBSERVED VENT IN WOMENS WASHROOM UNCLEAN WITH HEAVY DUST ACCUMULAITON. CLEAN AND MAINTAIN.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

ALL REFRIGERATORS NEED EASY TO READ THERMOMETERS READING 40F OR LESS AT ALL TIMES. INSTALL AND MAINTAIN.

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

Found some food items not properly dated in coolers, and in reach in freezer, must properly date food items in coolers, and in reach in freezer.

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

Cutting boards that had deep cuts, shall be repaired/replaced. Prep table had exposed raw wood board, shall be repaired/sealed. Cooler shelving/racks 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 cooking equipment, cooler shelving/racks not clean, need detailed cleaning(crevices). kitchen storage shelving not clean, need detailed cleaning(crevices).

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

Floors under cooking equipment, heavy equipment not clean, need detailed cleaning(corners). Floors under shelving and front prep area shelving not clean, 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 that had exposed raw wood, shall be repaired/sealed.

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

Stock items must be stored six inches off floor to prevent pest harborage.

FOOD HANDLER REQUIREMENTS MET

Must provide food handlers list for next routine inspection.

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

FOUND FOOD CONTAINERS NOT STORED PROPERLY.(DISWASHING AREAS) MUST STORE INVERTED.

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

FOUND CEILING INTAKE COVER ABOVE PREPARATION TABLE NOT CLEAN/DUSTY.

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

OBSERVED FOOD HANDLER NOT WEARING HAIR RESTRAINT.

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

POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE. SUSHI RICE STORED INSIDE THE HOT HOLDING UNIT, WHITE RICE AT TEMP OF 93.2F TO 94.9F, BLACK RICE AT TEMP OF 84.4F.INSTRUCTED HOT FOOD MUST MAINTAIN TEMP OF 140F AND ABOVE. FOOD DISCARDED AND DENATUR...

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

PROVIDE COMMERCIAL HOOD ABOVE TWO BURNER, AT REAR AREA.

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

RAW WOOD FLOOR AT ATTIC NOT ABLE TO CLEAN, SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT SURFACE

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

INSTRUCTED TO REPAIR LEAKING PIPE UNDER THE EXPOSED HAND SINK IN DISH ROOM.

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA

OBSERVED NO EXPOSED HAND SINK PROVIDED AT REAR DISH WASHING AREA,INSTRUCTED TO INSTALL EXPOSED HAND SINK UNDER CITY WATER PRESSURE AND CITY PLUMBING CODE.SOAP AND PAPER TOWEL MUST BE PROVIDED. CRITICAL VIOLATION: 7-38-030 NO CITATION ISUED, NOT OPE...

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

A SERVICE PEST CONTROL INVOICE WAS PROVIDED AT THE TIME OF THE INSPECTION, INSTRUCTED TO PROVIDE A COMPLETE PEST CONTROL LOG BOOK. NEED TO PROVIDE A RODENT /INSECT PROOF UNDER THE DOOR THAT SEPARATE BUSINESS AND BUILDING OFFICE.SERIOUS VIOLATION:7-38...

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

REMOVE ALL DISHES ,CUPS, UTENSILS FROM THE WEST END OF THE FRONT COUNTER TOP.NO ITEMS SHOULD BE STORED ON TOP OF THE COUNTER. IF WATER PITCHERS ARE STORED ON TOP THE COUNTER LID MUST BE PROVIDE