Ichiban Sushi Cafe

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

NO PEST CONTROL LOG BOOK ON SITE OR AVAILABLE. INSTD TO PROVIDE SAME. CITATION ISSUED 7-38-020 SERIOUS.

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

NO CITY OF CHICAGO CERTIFIED MANAGER ON DUTY WHILE HANDLING POTENTIALLY HAZARDOUS FOODS (RICE, SUSHI), NOR CERTIFICATE POSTED. INSTD TO PROVIDE AT ALL TIMES. CITATION ISSUED 7-38-012 SERIOUS

* INSPECTION REPORT SUMMARY DISPLAYED AND VISIBLE TO ALL CUSTOMERS

INSPECTION REPORT SUMMARY NOT DISPLAYED OR VISIBLE TO CUSTOMERS. INSTD TO DISPLAY AND HAVE VISIBLE AT ALL TIMES. CITATION ISSUED 7-42-010B SERIOUS.

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

PREVIOUS MINOR VIOLATIONS FROM 7/9/15 REPORT 1560047 NOT CORRECTED: 32 OBSERVED GEASE TRAP COVERED WITH CARDBOARD, WITH RUST AND DIRT BUILD UP. INSTRUCTED MANAGER TO DISCARD CARDBOARD, CLEAN AND MAINTAIN. 43 OBSERVED USED DIRTY WASH CLOTHS...

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

GROCERY BAGS BEING USED TO STORE FOOD IN FREEZERS. INSTD TO USE PROPER FOOD GREADE CONTAINERS.

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

FAUCET HANDLES OF EXPOSED HANDSINK NOT CLEAN, DEBRIS. CLEAN AND MAINTAIN.

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

FLOOR UNDER AND BEHIND HEAVY EQUIPMENT, ALONG WALLBASE AND IN CORNERS NOT CLEAN, DEBRIS. CLEAN SAME AND MAINTAIN.

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

3-COMPARTMENT SINK FAUCET LEAKING. REPAIR SAME.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

MISSING METAL STEM THERMOMETERS FOR FOOD HANDLERS. PROVIDE SAME.

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

OBSERVERD POTENTIALLY HAZARDOUS FOOD, SUSHI RICE, AT IMPROPER TEMPERATURES IN RICE COOKET, 90.2F. 4 LBS, VALUED AT $4.00 WAS DISCARDED. CRITICAL VIOLATION 7-38-OO5A.

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

OBSERVED GEASE TRAP COVERED WITH CARDBOARD, WITH RUST AND DIRT BUILD UP. INSTRUCTED MANAGER TO DISCARD CARDBOARD, CLEAN AND MAINTAIN.

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

OBSERVED HAND SOAP DISPENSER AT PREP SINK. INSTRUCTED MANAGER TO REMOVE AND USE THE PREP SINK FOR FOOD PREP ONLY.

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

OBSERVED HOT WATER KNOB ON PREP SINK NO WORKING, HOWEVER THEY DO HAVE HOT RUNNING WATER. INSTRUCTED MANAGER TO REPAIR KNOB.

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

OBSERVED STANDING WATER IN CRAWL SPACE. INSTRUCTED MANAGER TO STORE ITEMS 6 INCHES OFF THE FLOOR AND TO ORGANIZE, CLEAN AND MAINTAIN AREA.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

OBSERVED USED DIRTY WASH CLOTHS NO PROPERLY STORED IN SANITIZER. INSTRUCTED MANAGER TO STORE RAGS PROPERLY

FOOD HANDLER REQUIREMENTS MET

NO FOOD HANDLER TRAINING CERTIIFCATIONS ONSITE AT THIS TIME. PROVIDED MANAGER ON INFORMATION ON HOW TO OBTAIN CERTIFICATES.

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

NOTED POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES. NOTED APPROXIMATELY 10LBS OF COOKED RICE AT IMPROPER TEMPERATURES RANGING BETWEEN 100-110 DEGREES F. MUST MAINTAIN POTENTIALLY HAZARDOUS FOODS AT 140 DEGREES F AND ABOVE OR 40 DEGREES F A...

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

MUST DETAIL CLEAN THE EXTERIOR AND INTERIOR OF THE VENTILATION HOOD ABOVE THE COOKING EQUIPMENT AND REMOVE EXCESSIVE DUST BUILD UP. ALSO REMOVE DUST FROM LIGHT FIXTURES ABOVE THE PREP AREA. MUST ALSO DETAIL CLEAN SINKS,PREP TABLES,COOLERS, CUTTING ...

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

MUST DETAIL CLEAN FLOORS THROUGHOUT PREP AND STORAGE AREAS.

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

MUST DETAIL CLEAN WALLS IN PREP AREA AND REPLACE STAINED CEILING TILES IN DINING AREA.

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

MUST BETTER ORGANIZE CLUTTER IN CRAWL SPACE STORAGE AREAS.

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

MUST LABEL BULK STORAGE CONTAINERS WITH NAME OF PRODUCT INSIDE (IE: SALT, SUGAR, RICE ETC).

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

CLEAN INTERIOR BOTTOM AND EXTERIOR SIDE OF FRYER TO REMOVE GREASE NOTED.

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

CLEAN FLOOR IN BASEMENT STORAGE ROOM UNDER SHELVES. SEAL AREA BETWEEN FLOOR AND WALL BEHIND FREEZERS IN REAR WHERE GAP OBSERVED.

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

MUST PROPERLY STORE FOOD NOT IN ORIGINAL CONTAINERS IN FOOD GRADE BAGS LOCATED IN THE REAR FREEZER AT ALL TIMES. ALSO MUST LABEL LARGE PLASTIC CONTAINERS HOLDING RICE, SUGAR AND FLOUR LOCATED IN THE DRY STORAGE IN THE BASEMENT AT ALL TIMES.

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

MUST SEAL HOLE AT WALL BEHIND REAR 1DR REFRIGERATOR. MUST REATTACH WALL COUVING IN THE RESTROOM SO AS TO BE SMOOTH AND EASILY CLEANABLE.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

MUST PROVIDE THERMOMETERS AT ALL COOLERS, SUSHI COLD HOLDING UNITS, AND REFRIGERATORS AT ALL TIMES.

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

MUST DECLUTTER AND BETTER ORGANIZE THE BASEMENT ON THE WEST SIDE OF THE BASEMENT. ALL ITEMS MUST BE 6 INCHES OFF THE FLOOR AT ALL TIMES.

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

All utensils shall be thoroughly cleaned and sanitized after each usage. All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. THE ICE MACHINE HAS A DIRTY INTERIOR. ...

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. THE FLOORS IN THE DRY STORE ROOM AND OUTSIDE THE REAR DOOR ARE BLACK, DEEP CLEAN THE FLOORS.

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

All employees shall be required to use effective hair restraints to confine hair. THE SUSHI CHEF NEEDS TO WEAR A HAT AT ALL TIMES OF FOOD PREPARATION.

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

Air dry all utensils after sanitizing, do not store any food utensils in any standing liquids.

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

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. Clean the stained cutting boards.

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. Clean and maintain the floors and baseboards so they are smooth and sanitary from corner to corner.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

Store wiping cloths in sanitizer between use.