Hot Woks Cool Sushi

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

OBSERVED FOOD CONTAINERS HOLDING COOKED RICE, COOKED CHICKEN, AND BUCKETS FILLED WITH HARD BOILED EGGS STORED ON FLOOR THROUGHOUT PREP AREA AND WALK IN COOLERS. MUST PROVIDE PROPER RAISED SHELVING TO STORE FOOD CONTAINERS 6 INCHES OFF FLOOR.

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

OBSERVED ICE BUILD UP INSIDE THE WALK IN FREEZER FLOOR, SHELVING UNITS AND ON TOP OF BOXES. INSTRUCTED TO REPAIR AND MAINTAIN CONDENSATION UNITS.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

OBSERVED DRINK MIXER PLUGGED IN AND INSIDE HAND WASHING BOWL IN BAR BEING USED BY EMPLOYEES. INSTRUCTED TO REMOVE AND NOT USE HANDSINK FOR ANYTHING OTHER THAN PURPOSES OTHER THAN HANDWASHING. PRIORITY FOUNDATION VIOLATION. #7-38-030 (C). CITATION ISS...

FOOD-CONTACT SURFACES: CLEANED & SANITIZED

OBSERVED EXCESSIVE BLACK AND PINK SLIME DRIPPING FROM INTERIOR PANEL OF ICE MACHINE AND DRIPPING ONTO ICE USED FOR HUMAN CONSUMPTION. MUST DISCARD CONTAMINATED ICE,REMOVE BUILD UP AND MAINTAIN FOOD CONTACT SURFACES. PRIORITY FOUNDATION VIOLATION. 7-...

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

OBSERVED FOOD CONTAINERS HOLDING COOKED RICE, COOKED CHICKEN, AND BUCKETS FILLED WITH HARD BOILED EGGS STORED ON FLOOR THROUGHOUT PREP AREA AND WALK IN COOLERS. MUST PROVIDE PROPER RAISED SHELVING TO STORE FOOD CONTAINERS 6 INCHES OFF FLOOR.

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

OBSERVED ICE BUILD UP INSIDE THE WALK IN FREEZER FLOOR, SHELVING UNITS AND ON TOP OF BOXES. INSTRUCTED TO REPAIR AND MAINTAIN CONDENSATION UNITS.

NO BARE HAND CONTACT WITH RTE FOOD OR A PRE-APPROVED ALTERNATIVE PROCEDURE PROPERLY ALLOWED

OBSERVED FOOD HANDLER PREPPING AND BAGGING READY TO EAT CLEANED SLICED/DICED VEGETABLE (MUSHROOMS) ETC. IN REAR PREP AREA WITH BARE HANDS. INFORMED PERSON IN CHARGE OF BARE HAND CONTACT REQUIREMENTS (NO BARE HAND CONTACT ON READY TO EAT FOOD). PERSON...

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

OBSERVED HAND SINK IN FRONT (SUSHI) AND REAR( WARE WASHING) PREP AREA NOT ACCESSIBLE BLOCKED AND ITEMS STORED INSIDE POTS, CONDIMENT BOTTLES, FOOD, PLASTIC WRAP, ETC. INFORMED PERSON IN CHARGE HAND SINK ARE FOR HAND WASHING ONLY AND ARE REQUIRED TO B...

FOOD SEPARATED AND PROTECTED

OBSERVED FOOD NOT SEPARATED AND PROTECTED OR IN GOOD CONDITION IN FACILITY FOOD ITEMS STORED INSIDE WALK IN COOLER (ACTIVE) CONTAMINATION INSIDE WALK IN COOLER ON READY TO EAT VEGETABLE FROM CONDENSER; OPEN NONE PROTECTED BEAN SPROUTS, BROCCOLI ETC D...

PROPER COLD HOLDING TEMPERATURES

OBSERVED FOOD NOT MEETING TEMPERATURE REQUIREMENTS IN FRONT (SUSHI) PREP AREA. FISH (SPICY TUNA) SHRIMP, SLICE VEGETABLE ETC AT 46 DEGREES F INSIDE THREE DOOR PREP COOLER. INFORMED PERSON IN CHARGE OF COLD FOOD HOLDING REQUIREMENTS, FOOD HANDLER VOL...

PROPER DATE MARKING AND DISPOSITION

3-501.17 OBSERVED FACILITY MISSING DATE MARKING FOR READY TO EAT TEMPERATURE CONTROL FOR FOOD SAFETY ITEM,CHICKEN, TUNA, SOUP, HOUSE-SAUCES ETC. STORED INSIDE REACH IN COOLER LOCATED FRONT AND REAR PREP REFRIGERATOR AND WALK IN COOLERS IN REAR FOOD P...

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL

4-301.11 OBSERVED COLD HOLDING UNIT IN DISREPAIR THREE DOOR REACH IN COOLER COLD HOLDING AT 51.9 DEGREES F IN FRONT (SUSHI) PREP AREA OF FACILITY. INFORMED PERSON IN CHARGE FACILITY MUST REPAIR OR REPLACE COLD HOLDING UNIT AND MAINTAIN. PRIORITY VIO...

SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED

OBSERVED SINGLE USE ITEMS STORED IN UNFINISHED DRY STORAGE NOT PROTECTED FROM CONTAMINATION UPSTAIRS IN STORAGE CLOSET. MUST RELOCATE AND PROTECT SINGLE USE ITEMS.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

OBSERVED FACILITY WALK IN COOLER IN DISREPAIR (UNKNOWN LIQUID) LEAKING(DRIPPING) INSIDE COLD HOLING UNIT. MUST REPAIR AND MAINTAIN

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

OBSERVED EMPLOYEES WITH GLOVES ON TAKING FOODS FROM OUT OF PREP AREA AND COOLERS WITH GLOVES ON AND RETURNING BACK TO THE PREP AREA WITH THE SAME GLOVES ON AND NOT WASHING HANDS AND CHANGING GLOVES ONCE BACK IN SUSHI PREP AREA. ALSO EMPLOYEE CLEANING...

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

OBSERVED ADDITIONAL SHELVING NEEDED INSIDE WALK IN COOLER AND WALK IN FREEZER FOR FOOD STORAGE. INSTRUCTED TO INSTALL.

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

OBSERVED CUTTING BOARD STAINED WITH DARK GROOVES. INSTRUCTED TO REPLACE AND MAINTAIN.

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

OBSERVED MINOR LEAK UNDER EXPOSED HAND SINK LOCATED NEXT TO THE WALK IN COOLER. INSTRUCTED TO REPAIR AND MAINTAIN.

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

IMPROPER TEMPERATURES OF APPROX 1/2 LB OF RAW TUNA AT 44.8F 1/2 LB OF,RAW SALMON SUSHI AT 45.4F.MUST MAINTAIN COLD FOODS AT 40.F OR BELOW.FOODS REMOVED OR DISCARDED APPOR 1 LB AT COST $10.00-CDI

NO EVIDENCE OF RODENT OR INSECT INFESTATION, NO BIRDS, TURTLES OR OTHER ANIMALS

OBSERVED EVIDENCE OF IMPROPER PEST CONTROL ON PREMISES. LIVE ROACHES ON PREMISES.1 LARGE AND MEDIUM ROACH CRAWLING ON COVING AT THE SIDE OF COOLER IN SUSHI PREP, 3 LARGE AND 4 BABY ROACHES CRAWLING ALONG UPPER SHELF ABOVE 3-COMP SINK IN KITCHEN, AND ...

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

ALL BULK STORAGE CONTAINER NOT CLEAN OF DEBRIS ON STORAGE RACK BY COOLERS.MUST CLEAN/MAINTAIN.ALSO INTER AND EXTERIOR OF ALL REACH IN COOLERS NOT CLEAN OF DEBRIS,ETC.MUST CLEAN

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

PEELING PAINT ON WALLS IN SUSHI PREP AREA.MUST REPAIR.ALSO OPENINGS IN CEILING AREAS ALONG PIPES.MUST SEAL ALL AREAS TO PREVENT HIDING AREAS FOR PEST.

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

STORAGE NOT ORGANIZE ON 2ND FL REAR STORAGE AREA. OBSERVED STORAGE SUPPLIES STORED ON FLOORS,PAINT CANS,ETC.MUST INSTALL SHELVING TO PROPERLY ORGANIZE TO PREVENT PEST HARBORAGE AREA.

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

OBSERVED FOODS NOT LABLED IN WALK IN COOLER NOT IN ORIGINAL CONTAINER. INSTRUCTED TO LABEL ALL PREPED FOODS.

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

OBSERVED BROWN PAPER BAGS LINING SHELVES FOR CONDIMENTS.MUST REMOVE.

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

OBSERVED STORAGE STORED ON FLOORS UNDER STORAGE SHELVING UNITS IN LIQUOR DRY STORAGE ROOM ON 2ND FL.MUST ELEVATE ALL STORAGE OFF FLOOR. ALSO DEBRIS ON FLOORS UNDER ALL SHELVING AND FLOOR AREAS IN SAME AREAS.MUST CLEAN/MAINTAIN.

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

OBSERVED THE EXTERIOR OF COOKING EQUIPMENT SOILED WITH ACCUMULATED GREASE AND FOOD DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN THE EXTERIOR OF ALL EQUIPMENT.

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

OBSERVED THE FLOOR UNDER THE FRYERS AND THE WAITER STATION WITH ACCUMULATED GREASE AND DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN THE FLOOR.

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

MUST PROPERLY LABEL ALL TALL PLASTIC WHITE CONTAINERS ACROSS FROM THE 3-COMP SINK HOLDING CORN STARTCH, FLOUR, SUGAR AND SALT AT ALL TIMES.

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

MUST DETAIL CLEAN AND SANITIZE FLOORS UNDER THE DISH MACHINE AREA AND 3-COMP SINK AREA. ALSO MUST DO SAME AT ALL FLOOR DRAINS THROUGHOUT PREMISES TO PREVENT PEST BREEDING.

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

MUST DETAIL CLEAN ALL CEILING VENTS ON PREMISES IN THE KITCHEN, HALLWAYS AND RESTROOMS TO REMOVE EXCESSIVE DUST ACCUMULATION.

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

MUST PROVIDE A SPLASH GUARD AT THE SUSHI BAR HAND WASHING SINK NEXT TO THE 1-COMP SINK.

FOOD HANDLER REQUIREMENTS MET

MUST PROVIDE ALL FOOD PREP STAFF, BARTENDERS AND WAIT STAFF WITH THEIR ILLINOIS FOOD HANDLER'S CERTIFICATE AT ALL TIMES. MUST PROVIDE ABOVE STATED DOCUMENT FOR ALL STAFF.

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

OBSERVED A DOZEN EGGS IN BOWL ON SHELF IN PREP AREA AT IMPROPER TEMPERATURE RANGING FROM 59.7-60 F DEGREES. MANAGER VOLUNTARILY DISCARDED. APPROX WT. 1 1/2 LBS. VALUE $1.50. MUST MAINTAIN PROPER TEMPERATURE OF 40F DEGREES OR LOWER AT ALL TIMES. CRITI...

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

NO SOAP/PAPER TOWELS AT EXPOSED HAND WASH SINK IN KITCHEN AT REAR. MUST PROVIDE . CRITICAL VIOLATION 7-38-030.

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

MUST PROVIDE SPLASH GUARD AT FRONT EXPOSED HAND WASH SINK(S)NEXT TO ICE BIN AND IN SUSHI PREP AREA. MUST PROVIDE.

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

CLEAN FLOOR IN ENCLOSED WALK-IN FREEZER OF FOOD SPILLS AND DEBRIS. CLEAN FLOOR IN WALK-IN COOLER UNDER RACKS AND KEEP FLOOR DRY AT ALL TIMES.

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

ORGANIZE AND MAINTAIN UPSTAIRS DRY STORAGE AREA OF CLUTTER.

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

MUST CLEAN INTERIOR OF SUSHI PREP COOLER TO REMOVE SPILLS. ALSO CLEAN FAN COVER IN WALK IN COOLER TO REMOVE DUST.

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

MUST REMOVE WATER AND CLEAN FLOORS IN THE KITCHEN AND WALK IN COOLER. MUST MAINTAIN DRY AS POSSBILE.

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

MUST CLEAN VENT COVERS IN BATHROOMS TO REMOVE DUST BUILD UP.

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

SPLASHGUARD NEEDED TO THE LEFT OF BAR HANDSINK & ICE BIN LIDS MUST BE PROVIDED AT BAR AREA.

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

WALK-IN COOLER SHELVES, CABINET UNDER SUSHI BAR HANDSINK & GASKETS OF COOLER DOORS NEED CLEANING, DUE TO FOOD SPILLS/DEBRIS.

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

ALL ARTICLES/SUPPLIES MUST BE ELEVATED OFF THE FLOORS UNDER BAR SINKS. FLOOR DRAINS THRU-OUT MUST BE KEPT CLEAN.

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

All food not stored in the original container shall be stored in properly labeled containers. BULK CONTAINERS NOT LABELED IN PREP AREA. MUST LABEL ALL CONTAINERS.

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 SLIGHT LIME BUILD UP INSIDE ICE MACHINE. MUST CLEAN AND MAINTAIN ICE MACHINE.

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...

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. 2ND FLOOR STORAGE ROOM CLUTTERED. MUST ELEVATE AL...