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ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

OBSERVED NO HANDWASHING SIGNAGE AT THE EXPOSED HANDWASHING SINKS IN THE REAR PREP AND BASEMENT PREP AREAS. INSTRUCTED THE PERSON IN CHARGE TO PROVIDE HANDWASHING SIGNAGE AT ALL HANDWASHING SINKS USED BY FOOD EMPLOYEES AND MAINTAIN.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

OBSERVED SOAP DISPENER ATTACHED TO WALL ABOVE TWO COMPARTMENT SINK IN BASEMENT PREP AREA. INSTRUCTED THE PERSON IN CHARGE TO REMOVE SOAP DISPENSER AND ENSURE EMPLOYEES ARE ONLY WASHING THEIR HANDS AT SINKS DESIGNATED FOR HANDWASHING.

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

OBSERVED FOIL BEING USED AS LINER ON SHELVING UNITS THROUGHOUT THE REAR PREP AREA. INSTRUCTED THE PERSON IN CHARGE TO REMOVE FOIL AND ESNURE ALL NONFOOD-CONTACT SURFACES REMAIN SMOOTH AND EASILY CLEANBALE.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

OBSERVED ACCUMULATED FOOD DEBRIS ON FLOOR UNDERNEATH ALL COOKING EQUIPMENT IN THE REAR PREP AREA. INSTRUCTED THE PERSON IN CHARGE TO DETAIL CLEAN FLOOR UNDERNEATH ALL COOKING EQUIPMENT IN THE REAR PREP AREA.

ALLERGEN TRAINING AS REQUIRED

OBSERVED CERTIFIED FOOD SERVICE MANAGER WITHOUT ALLERGEN AWARENESS CERTIFICATE AT THE TIME OF INSPECTION. INSTRUCTED THE PERSON IN CHARGE TO ENSURE ALL CERTIFIED FOOD SERVICE MANAGERS OBTAIN ALLERGEN AWARENESS TRAINING AND KEEP CERTIFICATE ON SITE AT...

PROPER EATING, TASTING, DRINKING, OR TOBACCO USE

NOTED EMPLOYEES DRINKING AND PREPARING FOOD AT THE SUSHI PREP AREA. INSTRUCTED MANAGEMENT TO PROVIDE A DESIGNATED AREA FOR EMPLOYEES TO DRINK AND EAT AND NOT AT THE PREP AREAS.

IN-USE UTENSILS: PROPERLY STORED

NOTED SERVING PLATES ON SHELVES AT THE KITCHEN PREP AREA NOT PROPERLY STORED. INSTRUCTED TO INVERT ALL SERVING PLATES TO PREVENT DUST ACCUMULATION.

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

NOTED TORN RUBBER GASKET INSIDE THE DOOR OF 2 DOOR REFRIGERATION UNIT AT THE 1ST FLOOR KITCHEN PREP. INSTRUCTED TO REPAIR AND MAINTAIN AND/OR REPLACE. ALSO NOTED LID OF CHEST FREEZER IN POOR REPAIRS WITH BROKEN LID WRAPPED IN SCOTCH TAPE. INSTRUCTED ...

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

NOTED FOIL PAPER USED TO LINE SHELVES AT THE FIRST FLOOR PREP AREA. INSTRUCTED TO CLEAN AND REMOVE ALL FOIL PAPER TO PREVENT HIDING PLACES FOR PEST.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

NOTED LEAKING FAUCET AT THE BOTTOM PIPE OF THE 3 COMPARTMENT SINK AT THE BASEMENT FOOD PREP/DRY STORAGE AREA. ALSO NOTED LEAKING FAUCET AT THE SAME SINK. INSTRUCTED TO REPAIR ALL AND MAINTAIN.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

INSTRUCTED TO CLEAN FLOOR DRAIN UNDERNEATH THE DISH WASHING MACINE AT THE BASEMENT FOOD PREP/DRY STORAGE AREA.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

NOTED DIRTY AND DUSTY CEILING FANS AT THE FOOD PREP AREAS. INSTRUCTED TO CLEAN AND MAINTAIN. ALSO NOTED PEELING PAINT ON CEILING BY THE DISH WASHING AREA AT THE BASEMENT FOOD PREP/DRY STORAGE AREA. INSTRUCTED TO REPAIR AND MAINTAIN.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

INSTRUCTED TO PROVIDE HANDWASHING SIGNAGE AT HANDSINK IN REAR PREP/COOKING AREA AND IN BASEMENT PREP AREA.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER

INSTRUCTED TO PROPERLY LABEL FOOD STORAGE CONTAINERS IDENTIFIES WITH COMMON NAME (POTATO FLOUR, SALT, PANKO ETC)

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

INSTRUCTED TO REMOVE CARDBOARD LINER ON STORAGE SHELVES IN THE BASEMENT PREP AREA.

NON-FOOD/FOOD CONTACT SURFACES CLEAN

INSTRUCTED TO DETAIL CLEAN AND MAINTAIN INTERIOR AND EXTERIOR SURFACES OF THE FOLLOWING: 3 COMPARTMENT SINK, 2 COMPARTMENT SINK AND HANDSINK IN THE BASEMENT PREP AREA. INTERIOR AND EXTERIOR SURFACES OF DISHMACHINE, PREP AND STORAGE SHELVES.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOORS ALONG THE WALLS AND IN ALL CORNERS IN BASEMENT PREP/STORAGE AREA AND IN REAR PREP/COOKING AREA.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOOR DRAINS IN THE BASEMENT PREP/DISHWASHING AREA TO PREVENT PEST HARBORAGE.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

OBSERVED NO HAND WASHING SIGNAGE AT EXPOSED HAND WASHING SINK IN BAR. INSTRUCTED TO PROVIDE.

THERMOMETERS PROVIDED & ACCURATE

OBSERVED NO THERMOMETER INSIDE PREP COOLERS LOCATED IN BASEMENT. INSTRUCTED TO PROVIDE.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

OBSERVED NO EMPLOYEE HAND WASHING SIGNAGE AT HANDSINKS AT SUSHI PREP AREA AND IN MEN AND WOMENS BATHROOM. MUST PROVIDE.

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

OBSERVED DARK YELLOWING STAINS ON CUTTING BOARDS AT SUSHI PREP AREA. MUST DETAIL CLEAN AND MAINTAIN.

SEWAGE & WASTE WATER PROPERLY DISPOSED

OBSERVED MINOR GREASE BUILD UP ON EXTERIOR OF GREASE TRAP IN REAR. MUST CLEAN AND MAINTAIN.

TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED

OBSERVED NO LID ON TRASH CAN IN EMPLOYEE BATHROOM IN BASEMENT. MUST PROVIDE.

TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED

OBSERVED EMPLOYEE BATHROOM DOOR IN BASEMENT NOT SELF CLOSING. INSTRUCTED TO PROVIDE A SELF CLOSING DEVICE ON DOOR TO PREVENT ANY OBNOXIOUS ODORS.

ALLERGEN TRAINING AS REQUIRED

SOME CITY OF CHICAGO CERTIFIED FOOD HANDLERS WITHOUT FOOD ALLERGEN TRAINING CERTIFICATES. INSTRUCTED ALL CITY OF CHICAGO CERTIFIED FOOD HANDLERS MUST HAVE FOOD ALLERGEN TRAINING CERTIFICATES ON PREMISES.

FOOD-CONTACT SURFACES: CLEANED & SANITIZED

OBSERVED BLACK AND PINK SLIME BUILD UP INSIDE ICE MACHINE DRIPPING INTO ICE, ICE USED FOR HUMAN CONSUMPTION. INSTRUCTED MANAGER MUST CLEAN AND MAINTAIN INTERIOR OF ICE MACHINE. ALL ICE INSIDE ICE MACHINE VOLUNTARILLY DISCARDED AT THIS TIME. PRIORITY ...

CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD

NO CONSUMER ADVISORY WITH REMINDER ON MENU. INSTRUCTED MANAGER MUST PROVIDE A CONSUMER ADVISORY WITH REMINDER(1. ASTERIK NEXT TO THE FOOD AND 2. STATEMENT ABOUT THE FOOD) ON MENU OR TABLE TENTS/PLACARDS ON ALL TABLES. PRIORITY FOUNDATION 7-38-005. NO...

NON-FOOD/FOOD CONTACT SURFACES CLEAN

OBSERVED ACCUMULATED FOOD DEBRIS INSIDE 3-DOOR REACH IN PREP COOLER UPPER DOORS. MUST CLEAN AND MAINTAIN INTERIOR OF SAID REACH IN COOLER.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

OBSERVED FOOD DEBRIS/DIRT BUILD UP ON WALLS BEHIND 1ST FLOOR 2-COMPARTMENT SINK ALSO OBSERVED FOOD/DIRT BUILD UP INSIDE BAR AND PREP AREA FLOOR DRAINS. MUST CLEAN WALLS AND INTERIOR OF ALL DRAINS.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

OBSERVED GAP AT CAULK BETWEEN HANDWASH BOWL AND WALL AT REAR PREP AREA. MUST RECAULK HANDWASH BOWL TO WALL.

ALLERGEN TRAINING AS REQUIRED

SOME CITY OF CHICAGO CERTIFIED FOOD HANDLERS WITHOUT FOOD ALLERGEN TRAINING CERTIFICATES. INSTRUCTED ALL CITY OF CHICAGO CERTIFIED FOOD HANDLERS MUST HAVE FOOD ALLERGEN TRAINING CERTIFICATES ON PREMISES.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

INSTRUCTED TO DETAIL CLEAN AND MAINTAIN THE FLOOR DRAINS UNDER THE 2-COMPARTMENT SINK IN THE BASEMENT AND THE DRAIN UNDER THE LOW TEMPERATURE DISH MACHINE, TO REMOVE BROWN DEBRIS BUILDUP ON THE INTERIOR WALLS OF DRAIN.

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

OBSERVED PINK/BLACK SLIME BUILD UP INSIDE ICE MACHINE UPPER PORTION DRIPPING INTO ICE, USED FOR HUMAN CONSUMPTION. INSTRUCTED MANAGER MUST CLEAN AND SANITIZE INTERIOR OF ICE MACHINE. ALL ICE INSIDE ICE MACHINE VOLUNTARILLY DISCARDED. SERIOUS VIOLATIO...

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

OBSERVED ACCUMULATED DIRT BUILD UP INSIDE FLOOR DRAIN UNDER 3-COMPARTMENT SINK AT BAR. MUST CLEAN INTERIOR OF FLOOR DRAIN AND MAINTAIN.

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

2-COMPARTMENT SINK FAUCET LEAKING. INSTRUCTED MANAGER TO REPAIR AND MAINTAIN SINK.

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

MUST PROPERLY DATE AND LABEL ALL FOODS NOT FOUND IN THEIR ORIGINAL PACKAGING. FOUND CUT VEGETABLES, SOUPS, SAUCES IN FOOD GRADE CONTAINERS NOT LABELED.ALSO MUST LABEL LARGE BULK FOOD STORAGE CONTAINERS LOCATED IN THE BASEMENT AREA.MUST PROVIDE.

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

MUST REPLACE MISSING SMALL GLASS SLIDING DOOR TO THE SUSHI COLD HOLDING UNIT ACROSS FROM THE SERVICE WINDOW.

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

MUST CLEAN THE FLOOR IN THE HOT WATER HEATER TANK ROOM TO REMOVE DEBRI.

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

MUST CAULK THE CEILING/WALL ABOVE THE SIDE OF THE 3-COMP SINK TO SEAL SLIGHT OPENINGS. MUST REMOVE EXCESSIVE DUST ACCUMULATION AT CEILING VENT COVER AT 1ST FLOOR KITCHEN ABOVE THE 1-COMP SINK.

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

MUST REPAIR NON-WORKING COLD WATER FAUCET AT THE 1-COMP PREP SINK ON THE 1ST FLOOR PREP KITCHEN.FOUND NON-WORKING.

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

OBSERVED EVIDENCE OF MORE THAN 200 LIVE ADULT AND INFANT ROACH INFESTATION THROUGHOUT FOOD PREPARATION AREAS SUCH AS CRAWLING ON TOP AND BETWEEN OF FRONT SUSHI PREP STATION COOLERS AND IN BETWEEN CRACKS AND CREVICES BEHIND SAME FRONT COUNTER SUSHI P...

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

FOOD (ICE) NOT PROTECTED DURING STORAGE INSIDE OF THE ICE MACHINE. OBSERVED BLACK SLIMY SUBSTANCE ON INTERIOR WATER COMPONENTS OF THE ICE MACHINE. MANAGEMENT INSTRUCTED TO TURN OFF MACHINE, REMOVE ICE AND HAVE INTERIOR OF ICE MACHINE CLEANED AND SANI...

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

CLEAN MULTI-USE UTENSILS AND KITCHEN POTS AND PANS AND KITCHENWARE MUST BE PROPERLY STORED AND INVERTED TO PREVENT CONTAMINATION BEFORE USE AND MAINTAIN.

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

MUST REMOVE RUST FROM SHELVING UNITS IN BASEMENT PREP AREAS,BOTTOMS OF PREP TABLES ETC.MUST REPLACE DAMAGED ROTTEN WOODEN BOARDS THAT ARE HOLDING FRONT PREP SUSHI COOLERS AND MAINTAIN.

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

MUST CLEAN HEAVY GREASE AND FOOD DEBRI FROM ALL COOKING EQUIPMENTS SUCH AS FRONT INTERIOR CABINETS SUSHI PREP STATION,DEEP FRYERS,PREP TABLES,WOK STATION,ICE MACHINE,USED AND UNUSED COOLERS,ALL PREP TABLES,FILTER,HOOD,STOVE,PIPES OF COOKING EQUIPMENT...

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

INSTRUCTED TO CLEAN IN DETAIL FLOORS BEHIND AND UNDER ALL EQUIPMENT, ALONG THE WALL BASE IN ALL CORNERS THRU-OUT THE FRONT SUSHI PREP STATION, KITCHEN, AND BASEMENT PREP AND DISHWASHING AREAS AND FLOOR IS PEELING THROUGHOUT THE BASEMENT PREP AREA AND...

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

REMOVE DUSTS ACCUMULATIONS FROM CEILING VENTILATION COVERS IN KITCHEN AREA AND DETAIL CLEAN AND SANITIZE ALL WALLS AND CEILINGS THROUGHOUT THE FRONT SUSHI PREP STATION AND KITCHEN AND BASEMENT FOOD PREP AREAS AND DISHWASHING AREAS AND MAINTAIN.ALSO,I...

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

MUST REPAIR LEAK AT BASE OF FAUCET OF THE BASEMENT PREP 2 COMPARTMENT SINK AND REMOVE PLASTIC WRAP FROM BENEATH THE BASEMENT 3 COMPARTMEBNT SINK IN BASEMENT DISHWASHING AREAS AND MAINTAIN,ALSO SAME SINK HAS LOW WATER PRESSURE,MUST REPAIR AND MAINTAIN...

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

MUST REMOVE,ELIMINATE MASSIVE AMOUNT OF CLUTTER AT FRONT SUSHI PREP STATION,ON TOP OF COOLERS AND FREEZERS,ALL SHELVING UNITS,BENEATH THE STAIRS LEADING TO BASEMENT AREAS,OFFICE ROOM IN BASEMENT,IN ROOM WHERE THE WALK-IN-COOLER IS STORED,INSIDE ALL E...

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

REPLACE BROKEN GASKET AT 2 DOOR STAND-UP COOLER IN 1ST FLR KITCHEN AREA AND MAINTAIN.

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

REMOVE SMELLY ODORS NEAR THE WASHING MACHINES IN BASEMENT AND MAINTAIN.

FACILITIES TO MAINTAIN PROPER TEMPERATURE

FACILITIES DO NOT MAINTAIN PROPER TEMPERATURE. OBSERVED THE KITCHEN FOOD PREP COOLER WITH AN AIR TEMPERATURE OF 59.7F. THE COOLER IS USED TO STORE POTENTIALLY HAZARDOUS FOODS SUCH AS PASTAS,SHRIMPS,CHICKEN,PORK AND DICED TOMATOES ETC.UNIT TAGGED HELD...

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

POTENTIALLY HAZARDOUS FOODS STORED AT IMPROPER TEMPERATURES. OBSERVED SHRIMP AT 55.7F,SALMON 59F,CHICKEN 56.1F-81.2F,BEEF 50F,COOKED PORK,58.8,NOODLES 71.0,CURRY SAUCE 55.2F ETC. ALSO,OBSERVED COOKED CHICKEN STORED ON BASEMENT PREP AREA TABLE AT 92F-...

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

THE THREE COMPARTMENT SINK CENTER COMPARTMENT AND HAVE SPLIT SEAMS AT THE TOP EDGES AND CENTER OF SAID SINK LEAKS, REPAIR THE LEAKING SINK , AND HAVE THE TOP OF THE SINK WELDED AND TO A SMOOTH AND EASILY CLEANABLE SURFACE AND MAINTAIN. 7-38-030.

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

PREVIOUS MINOR VIOLATIONS NOT CORRECTED FROM INSPECTION REPORT#1473922 DATED:06/20/2014.. 32 RUSTED BOTTOM SHELF AND WALLS IN OF REACH IN COOLERS IN THE BASEMENT, MUST REMOVE RUST OR REPLACE, REPAIR CHESTER FREEZER DOORS IN BASEMENT PREP AREA, AN...

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

REPLACE BROKEN GASKET AT 2 DOOR STAND-UP COOLER IN 1ST FLR KITCHEN AREA AND MAINTAIN.

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

REMOVE DUSTS ACCUMULATIONS FROM CEILING VENTILATION COVERS IN KITCHEN AREA AND MAINTAIN.

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

REPLACE BURNT-OUT LIGHT BULBS THROUGHOUT THE BASEMENT FOOD PREP AREA AND STORAGE AREA AND MAINTAIN.

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

REPAIR SMALL WATER LEAK AT COMPRESSOR OUTSIDE THE REAR BASEMENT WALK-IN-COOLER AND REMOVE SMELLY ODORS NEAR THE WASHING MACHINES IN BASEMENT AND MAINTAIN.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

MUST PROVIDE AND MAINTAIN VISIBLE THERMOMETERS INSIDE ALL COOLERS AND MAINTAIN.

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

EXPOSED HAND SINKS AT SUSHI BAR AND BASEMENT PREP AREA NOT ACCESSIBLE FOR HAND WASHING, FOOD PREPPING IN SINK, AND NO SOAP AND PAPER TOWELS AT SINK, INSTRUCTED ON HAND WASHING PRACTICES, AND HAVING SINK ACCESSIBLE FOR HAND WASHING AT ALL TIMES ONLY,...

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

RUSTED BOTTOM SHELF AND WALLS IN OF REACH IN COOLERS IN THE BASEMENT, MUST REMOVE RUST OR REPLACE, REPAIR CHESTER FREEZER DOORS IN BASEMENT PREP AREA, AND PROVIDE SPLASH GUARDS AT EXPOSED HAND SINK AT SUSHI PREP AREA,

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

THE FOLLOWING NOT CLEAN, MUST CLEAN/SANITIZE; COOLERS, FREEZERS, BOTTOM PANELS OF PREP TABLES, COOKING EQUIPMENT, CARTS, STORAGE CONTAINERS THRU-OUT BASEMENT, MOP SINK AND CABINETS BEHIND SUSHI BAR.

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

INSTRUCTED TO CLEAN IN DETAIL FLOOR BEHIND AND UNDER ALL EQUIPMENT, ALONG THE WALL BASE IN ALL CORNERS THRU-OUT THE KITCHEN, AND BASEMENT AREAS,

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

INSTRUCTED TO CLEAN/REPAIR WALLS AND CEILINGS THRU-OUT THE KITCHEN AND BASEMENTS AREAS,

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

MUST PROVIDE 3 SINK STOPPERS FOR ALL 3 COMPARTMENT SINKS,

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

MUST REMOVE CLUTTER IN BASEMENT UTILITY CLOSET, CLEAN AND BETTER ORGANIZE AREA,

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

RUSTED BOTTOM SHELVE AND WALLS IN ONE OF THE REACH IN COOLER IN THE BASEMENT. MUST REMOVE RUST OR REPLACE. MUST PROVIDE LID FOR THE ICE BY THE SUSHI AREA.

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

INSTRUCTED TO CLEAN IN DETAIL THE FLOOR BEHIND AND UNDER ALL COOLERS, COOKING EQUIPMENT, ALONG THE WALL BASE ALL CORNER THRU-OUT THE KITCHEN,PREP AREA 1ST FLOOR AND BASEMENT, DISH WASHING AREA IN THE BASEMENT, FLOOR UNDER THE WIRE RACK DRY FOOD SUPPL...

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

FOUND POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURE IN THE SUSHI REACH IN COOLER. SUCH AS PLAIN RAW TUNA AT 47.9F, MARINATED TUNA AT 50.0F, SCALLOP AT 48.7F, SALMON AT 47.9F. INSTRUCTED MANAGER THAT ALL POTENTIALLY HAZARDOUS FOODS MUST MAINTAIN...

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

OBSERVED FRUIT FLIES IN THE BASEMENT DISH WASHING AREA OVER 30 TOTAL. INSTRUCTED TO ELIMINATE FRUIT FLIES, CLEAN THE FLOOR DRAIN AND INFORM THE PEST CONTROL TECHNICIAN. CITATION ISSUED SERIOUS 7-38-020.

OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED

FOUND OUTSIDE GREASE CONTAINER NOT MAINTAINED. WITH DEBRIS AND FRESH GREASE ON THE TOP OF THE LID AND DRIPPING GREASE AROUND THE RIM OF THE CONTAINER. SURROUNDING AREA NOT MAINTAINED WITH DEBRIS BEHIND THE DUMPSTER AND GREASE CONTAINER. INSTRUCTED T...

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

MUST REMOVE THE CARDBOARD IN THE SHELVE IN THE PREP COOLER BEING USED AS A SHELVE LINER. RUSTED BOTTOM SHELVE AND WALLS IN ONE OF THE REACH IN COOLER IN THE BASEMENT. MUST REMOVE RUST OR REPLACE. MUST PROVIDE LID FOR THE ICE BY THE SUSHI AREA.

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

INSTRUCTED TO CLEAN AND SANITIZE ALL THE BULK FOOD CONTAINERS,ALL THE PREP TABLES, SHELVINGS, ALL POTS AND PAN,INTERIOR BOTTOM SHELVE OF THE REACH IN COOLERS, EXPOSED HAND SINK IN THE BASEMENT DISH WASHING AREA,DRY STORAGE AREA AND PREP AREA AND MAIN...

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

INSTRUCTED TO CLEAN IN DETAIL THE FLOOR BEHIND AND UNDER ALL COOLERS, COOKING EQUIPMENT, ALONG THE WALL BASE ALL CORNER THRU-OUT THE KITCHEN,PREP AREA 1ST FLOOR AND BASEMENT, DISH WASHING AREA IN THE BASEMENT, FLOOR UNDER THE WIRE RACK DRY FOOD SUPPL...

TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS

NO SELF CLOSING DEVICE ON THE WASHROOM DOOR IN THE BASEMENT. INSTRUCTED TO INSTALL.

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

LEAKING FROM THE CEILING IN THE BASEMENT ABOVE THE SUSHI AREA EXPOSED HAND SINK. MUST REPAIR TO STOP THE LEAK. MUST PROVIDE X3 DRAIN STOPPER S FOR THE 3 COMPARTMENT SINK IN THE BASEMENT.

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

UNNECESSARY CLUTTER IN THE SMALL STORAGE ROOM IN THE BASEMENT. INSTRUCTED TO ORGANIZE AND DISPOSE ITEMS NOT BEING USED TO PREVENT RODENT/INSECTS HARBORAGE.

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

PREP FOODS INSIDE BASEMENT WALK IN COOLER NOT LABELED, INSTRUCTED TO LABEL AND MAINTAIN.

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

THE FOLLOWING NOT CLEAN, MUST CLEAN/SANITIZE; COOLERS, FREEZERS, BOTTOM PANELS OF PREP TABLES, COOKING EQUIPMENT, CARTS, STORAGE CONTAINERS THRU-OUT BASEMENT, MOP SINK AND CABINETS BEHIND SUSHI BAR.

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

EXCESSIVE DEBRIS AND GREASE BUILD UP UNDER COOKING EQUIPMENT, BASEMENT AND STORAGE AREAS, INSTRUCTED TO CLEAN FLOORS, UNDER, BEHIND EQUIPMENT AT CORNERS AND ALONG WALLS THRU-OUT AND FLOOR DRAINS UNDER SINKS. ALSO INSTRUCTED TO REPAINT FLOORS THRU-OU...

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

INSTRUCTED TO CLEAN WALLS THRU-OUT THE KITCHEN AND REPLACE MISSING BASEBOARDS THRU-OUT BASEMENT PREP AREA AND DISH WASHING AREA AT BOTTOM OF WALLS.

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

INSTRUCTED TO REPAIR FAUCETS FOR BOTH 2PART SINKS AND PIPES UNDER 3PART SINK IN BASEMENT.

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

EXCESSIVE CLUTTER THRU-OUT STORAGE AREAS AND BASEMENT, INSTRUCTED TO REMOVE UNNECESSARY ARTICLES, CLEAN AND ORGANIZE TO PREVENT PEST HARBORAGE. ARTICLES MUST BE STORED OFF FLOORS, AWAY FROM WALLS.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

INSTRUCTED, CLEANING TOWELS MUST BE PROPERLY STORED.

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. MUST LABEL PREP FOODS IN WALK IN COOLER AND DRIED FOOD STORAGE CONTAINERS.

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

All utensils shall be thoroughly cleaned and sanitized after each usage. MUST CLEAN-SANITIZE; COOLERS, CHEST FREEZERS, EXTERIOR OF ICE MACHINE AND DRIED FOOD STORAGE CONTAINERS.

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. MUST CLEAN FLOORS UNDER EQUIPMENT AT CORNERS AND ALONG WALLS IN KITCHEN AND TRHU-OUT BASEMENT.

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

MUST CLEAN-ORGANIZE BASEMENT, ARTICLES MUST BE STORED OFF FLOORS, AWAY FROM WALLS TO PREVENT PEST HARBORAGE.

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

STILL WORKING ON BASEMENT WALLS.

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

STILL REMOVING CONSTRUCTION MATERIAL.

FACILITIES TO MAINTAIN PROPER TEMPERATURE

All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities.FRONT COOLER READING 50*F INSTRUCTED TO REPAIR MUST BE ABLE TO MAINTAIN FOOD PRODUCT AT 40*F OR BELOW

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED

Adequate and convenient toilet facilities shall be provided. They should be properly designed, maintained, and accessible to employees at all times.FRONT 2 SUSHI HANDSINKS NOT INSTALLED INSTRUCTED TO INSTALL.

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

All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines.OBSERV...

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 THE FOLLOWING NOT CLEAN BASEMENT UPRIGHT FREEZERS, FRONT BAR SINK.INSTRUCTED TO CLEAN.

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

The walls and ceilings shall be in good repair and easily cleaned.CLEAN AND RESEAL BASEMENT WALLS.

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

Cleaning equipment shall be properly stored away from food, utensils, equipment, and clean linens. 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 cle...