Indie Cafe

FOOD-CONTACT SURFACES: CLEANED & SANITIZED

OBSERVED THE ICE BIN INTERIOR IN NEED OF CLEANING. INSTRUCTED TO REMOVE ICE, CLEAN AND MAINTAIN AT ALL TIMES.

INSECTS, RODENTS, & ANIMALS NOT PRESENT

OBSERVED DEAD ROACH IN FRONT SERVICE AREA IN BETWEEN COLD STORAGE AND WALL AS WELL AS IN OPEN PIPES. INSTRUCTED TO REMOVE, DETAIL CLEAN, SANITIZE, AND MAINTAIN.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

OBSERVED FOOD CONTAINERS, BOTTLES, BOXES, ETC STORED ON THE FLOOR IN THROUGHOUT PREMISES. INSTRUCTED MANAGER TO PROPERLY STORE AND PROTECT FOOD ITEMS FROM CONTAMINATION WHILE STORED BY ELEVATING AT LEAST SIX INCHES FROM THE FLOOR ON RAISED SHELVING U...

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

OBSERVED HANDWASHING SINK IN FRONT SERVICE AREA AND IN WAREWASHING AREA TO BE SLOW-DRAINING. INSTRUCTED TO REPAIR AND MAINTAIN.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

OBSERVED FOOD DEBRIS AND SPILLS ON THE FLOORS AND SURFACES THROUGHOUT THE FACILITY. INSTRUCTED TO DETAIL CLEAN UNDER ALL SHELVING UNITS, INTERIOR OF PREP DISH AREA, AROUND DISH MACHINE, PREP TABLES AND ALL COOKING EQUIPMENT TO REMOVE SPILLS, FOOD DEB...

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED

OBSERVED THE VENTILATION HOOD AND FILTERS ABOVE THE COOKING EQUIPMENT IN NEED OF CLEANING. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN AT ALL TIMES.

FOOD SEPARATED AND PROTECTED

OBSERVED RAW ANIMAL ORIGIN CHICKEN AND PORK IN TWO LARGE POTS BEING STORED DIRECTLY ABOVE RTE COOKED NOODLES INSIDE A TALL REACH-IN COOLER. REVIEWED PROPER FOOD STORAGE OF RAW MEATS. ALL NOODLES DISCARDED. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.

FOOD-CONTACT SURFACES: CLEANED & SANITIZED

NOTED THE CHEMICAL DISH WASHING MACHINE NOT DISPENSING SANITIZER WHILE DISHES WERE BEING WASHED. 0 PPM CHLORINE NOTED AFTER SEVERAL ATTEMPTS. MACHINE TAGGED HELD FOR INSPECTION AND MUST NOT USE UNTIL REPAIRED AND PROPERLY DISPENSES CHLORINE SANITIZER...

FOOD-CONTACT SURFACES: CLEANED & SANITIZED

NOTED THE UPPER WATER RESERVOIR OF THE ICE MACHINE BEING USED FOR CONSUMPTION WITH BLACK AND PINK SLIME SUBSTANCE DRIPPING DOWN FROM THE INNER ICE SHOOT INTO THE ICE. INSTRUCTED TO REMOVE ALL SLIME SUBSTANCE, SANITIZE ALL AFFECTED AREAS. PRIORITY FOU...

WIPING CLOTHS: PROPERLY USED & STORED

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

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

ALL STORED ITEMS THROUGHOUT THE BAR AREA AND REAR BAR MUST BE ELEVATED FROM THE FLOORS.

NON-FOOD/FOOD CONTACT SURFACES CLEAN

MUST NOT USE PLASTIC WRAP AS A SHIELD/GUARD ON ALL COOLER HANDLES.METAL RACK SHELVING ON THE COOKS LINE AT THE HAND SINK WITH ENCRUSTED GREASE.----THE TOP OF THE DISH WASHING MACHINE NOTED WITH DIRT AND DEBRIS. MUST CLEAN AND MAINTAIN ALL.---MUST NOT...

NON-FOOD/FOOD CONTACT SURFACES CLEAN

INTERIOR OF THE SUSHI PREP TOASTER OVEN WITH BURNT FOOD DEBRIS AND GREASE.----INTERIOR OF REAR STORAGE TALL REACH-IN FREEZERS WITH FOOD SPLATTER/DEBRIS. MUST CLEAN AND MAINTAIN ALL.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

NOTED EXCESSIVE GREASE ON THE WALLS AND PIPING BEHIND THE COOKS LINE AND NEXT TO THE HAND WASHING SINK. MUST REMOVE ALL GREASE, CLEAN AND MAINTAIN.----MUST NOT USE CARDBOARD AS MATTING FOR FLOORS ON THE COOKS LINE.----NOTED WALLS THROUGHOUT THE REAR ...

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

EMPLOYEES MUST NOT STORE BICYCLES IN THE REAR MOP ROOM/DRY STORAGE.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING

NOTED EXPIRED FOOD HANDLER CERTIFICATES' ON SITE. MUST PROVIDE VALID FOOD HANDLER CERTIFICATES FOR ALL REQUIRED EMPLOYEES.

ALLERGEN TRAINING AS REQUIRED

MUST PROVIDE PROOF OF ALLERGEN TRAINING OR CERTIFICATES FOR ALL THE CITY OF CHICAGO CERTIFIED FOOD MANGER'S.

PREVIOUS CORE VIOLATION CORRECTED

PREVIOUS CORE VIOLATIONS FROM 11-2-23 REPORT #2584510 NOT CORRECTED.#43- NOTED SERVING PLATES AND BOWLS ON SHELVES AT THE PREP AREAS NOT PROPERLY STORED. INSTRUCTED TO INVERT ALL SERVING PLATES TO PREVENT DUST ACCUMULATION.#47- NOTED ICE BUILD UP INS...

IN-USE UTENSILS: PROPERLY STORED

NOTED SERVING PLATES AND BOWLS ON SHELVES AT THE PREP AREAS NOT PROPERLY STORED. INSTRUCTED TO INVERT ALL SERVING PLATES TO PREVENT DUST ACCUMULATION.

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

NOTED ASSORTED FOOD ITEMS INSIDE COOLERS AND REFRIGERATION UNITS FOOD STORED INSIDE GROCERY BAGS. INSTRUCTED TO PROPERLY STORE ALL FOOD ITEMS INSIDE APPROVED FOOD GRADE CONTAINERS.

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

NOTED ICE BUILD UP INSIDE CHEST FREEZER AT THE KITCHEN PREP AREA. INSTRUCTED TO DEFROST, CLEAN AND MAINTAIN UNITS.

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

NOTED LOOSE AND MISSING KNOTS ON THE LID OF SERVICE PREP COOLERS IN THE KITCHEN PREP AREA. INSTRUCTED TO REPAIR AND MAINTAIN.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

NOTED DIRTY AND DUST VENTS AT THE KITCHEN PREP AREAS. INSTRUCTED TO CLEAN AND MAINTAIN.

NON-FOOD/FOOD CONTACT SURFACES CLEAN

4-601.11(B)-- TOASTER OVEN AT THE SUSHI PREP AREA EXTREMELY DIRTY WITH EXCESSIVE GREASE.MUST CLEAN OR REPLACE.

FOOD SEPARATED AND PROTECTED

OBSERVED ASSORTED RAW ANIMAL ORIGIN FOODS BEING IMPROPERLY STORED ABOVE PREPARED READY-TO-EAT FOODS AND FRESH VEGETABLES. RAW CHICKEN BEING STORED UNCOVERED DIRECTLY NEXT TO CUT FRESH BROCCOLI AND PEAS IN THE COOKS LINE COOLER. RAW CHICKEN STORED ON ...

FOOD-CONTACT SURFACES: CLEANED & SANITIZED

INTERIOR OF THE ICE MACHINE UPPER WATER RESERVOIR THROUGHOUT WHERE ICE IS MADE AND ALL INTERIOR ICE CONTACT SURFACES INCLUDING THE ICE BIN HOLDING THE ICE FOR CONSUMPTION WITH BLACK SLIME SUBSTANCE DRIPPING INTO THE ICE. INSTRUCTED TO REMOVE ALL BLAC...

CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD

THE MENU DOES NOT DISCLOSE AND INFORM CONSUMERS OF THE SPECIFIC MENU ITEMS THAT ARE RAW OR UNDERCOOKED. MUST DISCLOSE AND REMIND CUSTOMERS OF SUCH FOOD ON THE PRINTED AND VIRTUAL MENUS. FOODS SUCH AS RAW FISH, POKE BOWLS ETC. PRIORITY FOUNDATION VIOL...

FOOD PROPERLY LABELED; ORIGINAL CONTAINER

ALL BULK SPICE CONTAINERS ON THE COOKS LINE NOT IN THEIR ORIGINAL SPICE CONTAINER MUST BE LABELED WITH THE PRODUCT COMMON NAME.

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

ALL STORED ITEMS THROUGHOUT THE REAR DRY FOOD STORAGE AND THE BAR AREA CLOSET MUST BE ELEVATED FROM THE FLOORS.

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

MUST NOT USE TINFOIL AS A MEANS OF REPAIR OR SHIELDING IN BETWEEN DEEP FRYERS. NOTED TINFOIL TEARING/PEELING.

NON-FOOD/FOOD CONTACT SURFACES CLEAN

UNPROTECTED WOODEN SHELVING AT THE BAR AREA MUST BE PAINTED/SEALED.----DIRTY FAN IN THE KITCHEN WITH EXCESSIVE DUST. MUST CLEAN AND MAINTAIN.----MUST NOT USE PAPER AS A LINER FOR SHELVING ON THE COOKS LINE. IT MUST BE A SMOOTH, CLEANABLE SURFACE.

NON-FOOD/FOOD CONTACT SURFACES CLEAN

TOASTER OVEN AT THE SUSHI PREP AREA EXTREMELY DIRTY WITH EXCESSIVE GREASE.----TABLE TOP CAN OPENER WITH ENCRUSTED FOOD DEBRIS AND RUST. MUST CLEAN OR REPLACE ALL.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

DIRTY WALL AT THE DISH MACHINE AREA. DIRTY FLOORS BEHIND THE KITCHEN BOX FREEZER.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

CEILING VENTILATION VENTS IN ALL WASHROOMS WITH EXCESSIVE DUST. MUST CLEAN AND MAINTAIN.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

SOILED MOP HEADS WERE NOTED IMPROPERLY STORED ON THE FLOOR. MUST STORE INVERTED AT THE UTILITY SERVICE SINK.

NON-FOOD/FOOD CONTACT SURFACES CLEAN

FOUND EXTEROIR OF DEEP FRYERS, STOVES, AND DISHMACHINE NOT CLEAN. MUST CLEAN.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

FOUND FLOORS NOT CLEAN AT DEEP FRYER AREAS. MUST CLEAN.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED

FOUND BURNT LIGHT FIXTURES AT KITCHEN AREAS. MUST REPLACE BURNT FLUORESCENT LIGHTS.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

OBSERVED NO HAND WASHING SIGNAGE AT HAND SINK AT SUSHI BAR AREA AND IN CUSTOMER BATHROOMS. MUST PROVIDE.

CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD

DISCLOSURE STATEMENT IS MISSING ON MENU FOR CONSUMER ADVISORY. MUST PROVIDE THE STATEMENT, "THESE FOOD ITEMS CAN BE SERVED RAW OR UNDERCOOKED." PRIORITY FOUNDATION. 7-38-005. NO CITATION ISSUED.

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

OBSERVED TORN GASKET AT PREP COOLER IN KITCHEN PREP AREA. MUST REPAIR.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

OBSERVED EXPOSED PIPES ABOVE PREP AREA IN MAIN KITCHEN. INSTRUCTED TO CLEAN AND MAINTAIN.

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

FOUND NO EMPLOYEE HEALTH POLICY AT PREMISES. PRIORITY FOUNDATION. NO CITATION ISSUED. 7-38-010. MUST PROVIDE.

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

FOUND NO VOMIT AND DIARRHEA CLEAN UP POLICY. PRIORITY FOUNDATION. NO CITATION ISSUED.7-38-005. MUST PROVIDE.

PROPER DATE MARKING AND DISPOSITION

FOUND READY TO EAT FOOD INSIDE COOLERS WITH NO SEVEN DAY CONSUME BY DATE.PRIORITY FOUNDATION. NO CITATION ISSUED. 7-38-005. MUST PROVIDE

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

BACKFLOW PREVENTION DEVICE NOT LOCATED FOR ICE MACHNE WATERLINE. MUST PROVIDE BACKFLOW PREVENTION DEVICE WHERE IT CAN BE LOCATED AND SERVICED.

ALLERGEN TRAINING AS REQUIRED

FOUND SANITATION MANAGERS AT PREMISES WITH NO ALLERGEN TRAINING. MUST PROVIDE.

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

FOUND POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE: COOKED 5# WHITE RICE STORED INSIDE THE TWO DOOR PREP COOLER AT TEMP OF 48.6F; 50# OF COOKED PAD THAI SAUCE COVERED STORED IN A LARGE ALUMINUM POT ON FLOOR IN DRY STORAGE AREA AT TEMP OF 98.7F...

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

FOOD AND NON-FOOD PRODUCTS NOT FROM ORIGINAL CONTAINERS MUST BE LABELED

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

RUBBER GASKET BROKEN INSIDE THE TWO DOOR REACH-IN COOLER BY THE EXIT DOOR.OBSERVED CARDBOARD ON SHELVES AT STORAGE AREA AND INSIDE COOLERS AND FREEZER,INSTRUCTED TO REMOVE.SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT SURFACE. REPLACE WHITE WORN...

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

EXCESS GREASE ON PIPES UNDER BEHIND AND ON CEILING. GREASE ON INTERIOR AND EXTERIOR OF COOKING EQUIPMENT INCLUDED HOOD,SHELVES THROUGHPUT THE PREP AREA.NEED TO CLEAN INTERIOR OF CHEST FREEZER REMOVE ICE BUILD-UP,AND INSIDE THE WHITE REACH-IN COOLER A...

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

BROKEN/MISSING FLOOR TILES WITH DIRTY STANDING WATER IN IT, BEHIND THE GREASE TRAP UNDER THE THREE COMPARTMENT SINK,NEED TO REPLACE SAID TILES.EXCESS WATER ON FLOOR UNDER THE DISH MACHINE AND BY THE MOP SINK,NEED TO REPAIR CAUSE AND KEEP FLOOR DRY.

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

INSTRUCTED TO INSTALL AN EXPOSED HAND SINK AT SUSHI AREA, DUE TO PRESENT SINK IS ALSO USE FOR OTHER THINGS(RINSING LINENS, FOR PREP SINK ETC.)EXPOSED HAND SINK MUST BE INSTALLED UNDER THE CITY PLUMBING CODE,ALSO PROVIDE AT SAID SINK SOAP PAPER TOWELS...

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

KEEP WASH CLOTHS INSIDE A BUCKET WITH SANITIZING SOLUTION IN SUSHI PREP AREA, TO MINIMIZE SOURCE OF CONTAMINATION ICE CONTAINER,WHERE ICE CUBES IS STORED FOR HUMAN CONSUMPTION, MUST BE SELF DRAIN.

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

FOOD AND NON-FOOD PRODUCTS NOT FROM ORIGINAL CONTAINERS MUST BE LABELED

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

BROKEN BOTTOM PANEL WITH EXPOSED INSULATION INSIDE THE WHITE REACH-IN FREEZER(NO EXPOSED FOOD),INSTRUCTED TO REPAIR REPLACE BOTTOM PANEL OF THE MENTIONED UNIT. RUBBER GASKET BROKEN INSIDE THE TWO DOOR REACH-IN COOLER BY THE EXIT DOOR.OBSERVED CARDBOA...

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

EXCESS GREASE ON PIPES UNDER BEHIND AND ON CEILING. GREASE ON INTERIOR AND EXTERIOR OF COOKING EQUIPMENT INCLUDED HOOD,SHELVES THROUGHPUT THE PREP AREA.NEED TO CLEAN INTERIOR OF CHEST FREEZER REMOVE ICE BUILD-UP,AND INSIDE THE WHITE REACH-IN COOLER A...

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

BROKEN/MISSING FLOOR TILES WITH DIRTY STANDING WATER IN IT, BEHIND THE GREASE TRAP UNDER THE THREE COMPARTMENT SINK,NEED TO REPLACE SAID TILES.EXCESS WATER ON FLOOR UNDER THE DISH MACHINE AND BY THE MOP SINK,NEED TO REPAIR CAUSE AND KEEP FLOOR DRY.

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

CEILING IN PREP AREA WITH FOOD,GREASE STAINS.INSTRUCTED TO CLEAN AND PAINT.

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

LIGHT FIXTURE IS NEEDED ABOVE THE ONE COMPARTMENT SINK AT NORTH-EAST CORNER LIQUOR AREA,NOT ENOUGH LIGHTING.

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

INSTRUCTED TO INSTALL AN EXPOSED HAND SINK AT SUSHI AREA, DUE TO PRESENT SINK IS ALSO USE FOR OTHER THINGS(RINSING LINENS, FOR PREP SINK ETC.)EXPOSED HAND SINK MUST BE INSTALLED UNDER THE CITY PLUMBING CODE,ALSO PROVIDE AT SAID SINK SOAP PAPER TOWELS...

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

NO THERMOMETER PROVIDED INSIDE COOLERS ALSO NO STEM THERMOMETER PROVIDED ON SITE,INSTRUCTED TO PROVIDE SAID THERMOMETERS FOR COOLERS AND TO BE ABLE TO CHECK FOOD TEMPERATURE.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

KEEP WASH CLOTHS INSIDE A BUCKET WITH SANITIZING SOLUTION IN SUSHI PREP AREA, TO MINIMIZE SOURCE OF CONTAMINATION ICE CONTAINER,WHERE ICE CUBES IS STORED FOR HUMAN CONSUMPTION, MUST BE SELF DRAIN.

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

FOUND BULK FOOD NOT LABELED. (RICE, FLOUR, ETC.) MUST LABEL.

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

FOUND NO BACKFLOW PREVENTION DEVICE AT MOP SINK FAUCET. MUST PROVDE.

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

FOUND PREVIOUS MINOR VIOLATION NOT CORRECTED FROM REPORT DATED 7-31-15 INPECTION # 1424977. VIOLATION 45. INSTRUCTED MANAGER ALL FOOD HANDLERS MUST BE CERTIFIED WITH CERTIFICATES OF NAMES OF EMPLOYEES ON PREMISES. SERIOUS VIOLATION. CITATION ISSUED....

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

FOUND EXTERIOR OF DISHMACHINE NOT CLEAN. MUST CLEAN AND SANITIZE.

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

FOUND FLOORS NOT CLEAN AT STORAGE AREAS. MUST CLEAN AND SWEEP.

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

OBSERVED PREMISES USING PLASTIC GROCERY BAGS TO HOLD RAW MEATS INSIDE REACH IN FREEZER ALSO VEGETABLE REACH IN COOLER DOOR RUBBER GASKETS RIPPED. INSTRUCTED MANAGER TO USE ONLY FOOD GRADE BAGS TO HOLD FOODS IN FREEZER AND REPAIR/REPLACE DAMAGED COOLE...

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

OBSERVED FOOD BUILD UP ON EXTERIOR OF DISHMACHINE, GREASE BUILD UP ON VENTILATION HOOD ALSO OBSERVED SLIGHT CACLIUM BUILD UP INSIDE ICE MACHINE. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN EQUIPMENT.

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

OBSERVED FOOD DEBRIS ON WALL BY DISHMACHINE. INSTRUCTED MANAGER TO CLEAN WALL AND MAINTAIN.

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

FLOOR CLUTTERED THROUGHOUT HEATING/COOLING UNIT ROOM. MUST ELEVATE ALL ITEMS 6" OFF FLOOR OR REMOVE ITEMS, MUST BE ABLE TO CLEAN FLOOR UNDER AND AROUND ALL ITEMS.

FOOD HANDLER REQUIREMENTS MET

INSTRUCTED MANAGER ALL FOOD HANDLERS MUST BE CERTIFIED WITH CERTIFICATES OF NAMES OF EMPLOYEES ON PREMISES.

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

FOUND FLOORS NOT CLEAN AT DEEP FRYER AREAS.

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

FOUND WALL NOT SMOOTH AND EASY TO BY PREPARATION TABLE/REACH IN FREEZER. (CHIPPING PAINT.)

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

FOUND BULK FOOD NOT LABELED.(FLOUR, SUGAR, ETC.)

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

FOUND EXHAUST HOOD NOT CLEAN.(EXCESSIVE GREASE BUILDUP)

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

FOUND FLOORS NOT CLEAN AT WOK AREAS.

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

FOUND REAR STORAGE AREAS CLUTTERED. (BOXES ETC.)

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

NOTED ASSORTED MULTI UTENSIL (PLATES,BOWLS,CUPS ETC) NOT PROPERLY STORED ON SHELVING AT THE KITCHEN PREP AREA. INSTRUCTED TO INVERT ALL UTENSILS OR COVER WITH A PROTECTIVE COVER TO PREVENT DUST ACCUMULATION OR CONTAMINATION.

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

NOTED DEEP CUTS AND BLACK DISCOLORATION ON CUTTING BOARDS AT THE AT THE KITCHEN PREP AREA.....NOTED SHELVES INSIDE COOLERS AND DISPLAY COUNTERS ALSO LINED WITH CARD BOARD BOXES. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN CUTTING BOARDS AND REMOVE CARD B...

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

NOTED INTERNAL TEMPERATURES OF THE FOLLOWING POTENTIALLY HAZARDOUS FOOD ITEMS TO BE IMPROPER BETWEEN 44F TO 63F. CHICKEN 45.1F(PREP TABLE),CHICKEN 63.7F (R.I.C), EGGS 45.9F,CHICKEN 46.4F,53.5F (SERVICE COOLER), FRIED SHRIMP 44.1F. MANAGER IMMEDIATELY...

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

NOTED EMPLOYEE WASHING DISHES AT THE 3 COMPARTMENT SINK AND NOT PROPERLY SANITIZING. EMPLOYEE DID NOT SET UP 3 COMPARTMENT SINK TO WASH, RINSE AND SANITIZE. INSTRUCTED TO SET UP SINK WHEN WASHING DISHES OR USE DISH WASHER. CITATION ISSUED FOR CRITIC...

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

NOTED OVER 75 MICE DROPPINGS ON PREMISES AT THE FOLLOWING AREAS:- ON FLOOR ALONG WALL BASE BEHIND ICE MACHINE, INSIDE ELECTRICAL COMPARTMENT OF DEEP FRYER, ALONG WALL BASE BEHIND SHELVING BY REAR ENTRANCE DOOR. INSTRUCTED TO DETAIL CLEAN AND SANITIZE...

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

NOTED ASSORTED MULTI UTENSIL (PLATES,BOWLS,CUPS ETC) NOT PROPERLY STORED ON SHELVING AT THE KITCHEN PREP AREA. INSTRUCTED TO INVERT ALL UTENSILS OR COVER WITH A PROTECTIVE COVER TO PREVENT DUST ACCUMULATION OR CONTAMINATION.

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

NOTED DEEP CUTS AND BLACK DISCOLORATION ON CUTTING BOARDS AT THE AT THE KITCHEN PREP AREA.....NOTED SHELVES INSIDE COOLERS AND DISPLAY COUNTERS ALSO LINED WITH CARD BOARD BOXES. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN CUTTING BOARDS AND REMOVE CARD B...

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

NOTED THICK GREASE EMBEDDED INSIDE ELECTRICAL UNIT OF DEEP FRYERS.INSTRUCTED TO DETAIL CLEAN AND MAINTAIN....ALSO INSTRUCTED TO CLEAN UPPER COMPARTMENT OF ICE MACHINE.

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

INSTRUCTED TO CLEAN FLOORS UNDERNEATH HEAVY EQUIPMENT ESPECIALLY BEHIND COOKING EQUIPMENT AND AT FRONT BAR.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

NOTED WASH CLOTHS SCATTERED THROUGH OUT PREP TABLES AT THE KITCHEN PREP AREA. INSTRUCTED TO STORE ALL WASH CLOTHS IN A SANITIZING SOLUTION ESPECIALLY WHEN NOT IN USE.

FACILITIES TO MAINTAIN PROPER TEMPERATURE

STAND UP REACH IN PREP 1-DOOR COOLER NOT MAINTAINED, AMBIENT AIR TEMPERATURE AT 46.0 F. FOUND SHRIMP, TOFU, CREAM INSIDE COOLER AT THIS TIME. INSTRUCTED MANAGER TO REPAIR COOLER, AMBIENT AIR TEMPERATURE MUST BE 40 F OR BELOW.

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

FOUND THE FOLLOWING POTENTIALLY HAZARDOUS FOODS HELD AT IMPROPER TEMPERATURES BETWEEN 44.9 F AND 61.5 F- SHRIMP, TOFU, EGG ROLL STUFFING (CUT CABBAGE, COOKED NOODLES, CUT CARROTS) AND BEEF. INSTRUCTED MANAGER ALL POTENTIALLY HAZARDOUS FOODS MUST BE H...

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

OBSERVED FOOD DEBRIS/DIRT BUILD UP INSIDE REACH IN COOLERS DOOR RUBBER GASKETS. MUST CLEAN AND MAINTAIN GASKETS.

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

OBSERVED FOOD AND DIRT BUILD UP ON FLOOR IN PREP, DISHWASH AND STORAGE AREAS. INSTRUCTED MANAGER TO DETAIL CLEAN FLOOR UNDER AND AROUND ALL EQUIPMENT AND ALONG ALL CORNERS/WALLS.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

MUST PROVIDE WORKING THERMOMETERS FOR ALL COOLERS.

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.MUST NOT USE TIN FOIL AS LINE FOR EQUIPMENT OR PIPING ON COOKS LINE. DIRTY BLACKENED DISH RACKS. MUST CLEAN OR REPLACE.

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.EXCESSIVE GREASE DRIPPING FROM EXHAUST HOOD. INTERIOR ALL COOKS LINE COOLER DIRTY WITH ENCRUSTED FOOD DEBRIS. EXTERIOR W...

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 DIRTY UNDER SUSHI PREP AND BAR AREA. MUST NOT USE PLASTIC MILK CRATES AS SHELVING IN SAME AREA. FLOORS MUST BE ACCESSIBLE FOR CLEANING...

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. EMPLOYEES PERSONAL BELONGINGS MUST NOT BE STORED IN ...

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

Between uses and during storage ice dispensing utensils and ice receptacles shall be stored in a way that protects them from contamination.WIPING CLOTHS ON COOKS LINE MUST BE STORED IN A CLEAN CONTAINER WITH A SANITIZING SOLUTION.

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

All cold food shall be stored at a temperature of 40F or less. All hot food shall be stored at a temperature of 140F or higher. OBSERVED RICE USED TO MAKE SUSHI ROLLS IN CONTAINER ON SUSHI PREP TABLE AT IMPROPER TEMPERATURE OF 73.F WITH NO LABORATORY...

SOURCE OF CROSS CONTAMINATION CONTROLLED I.E. CUTTING BOARDS, FOOD HANDLERS, UTENSILS, ETC

All food shall be protected from contamination and the elements, and so shall all food equipment, containers, utensils, food contact surfaces and devices, and vehicles. OBSERVED DURING INSPECTION THE FOLLOWING FOODS AND ICE NOT PROTECTED. OBSERVED IN...

* INSPECTION REPORT SUMMARY DISPLAYED AND VISIBLE TO ALL CUSTOMERS

One copy of the Food Inspection Report Summary must be displayed and visible to all customers. SUMMARY REPORT FROM 3-17-11 #579825 NOT POSTED VISIBLE TO CUSTOMERS UPON A CONSPICUOUS PLACE.

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. MUST NOT USE TIN FOIL AS LINE FOR EQUIPMENT OR PIPING ON COOKS LINE. DIRTY BLACKENED DISH RACKS. MUST CLEAN OR REPLACE.

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. All utensils shall be thoroughly cleaned and sanitized after each usage. EXCESSIVE GREASE DRIPPING FROM EXHAUST HOOD. I...

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 DIRTY UNDER SUSHI PREP AND BAR AREA. MUST NOT USE PLASTIC MILK CRATES AS SHELVING IN SAME AREA. FLOORS MUST BE ACCESSIBLE FOR CLEANIN...

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. EMPLOYEES PERSONAL BELONGINGS MUST NOT BE STORED IN ...

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

Between uses and during storage ice dispensing utensils and ice receptacles shall be stored in a way that protects them from contamination. WIPING CLOTHS ON COOKS LINE MUST BE STORED IN A CLEAN CONTAINER WITH A SANITIZING SOLUTION.

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

INSTRUCTED TO INVERT ALL CLEAN UTENSILS ON SHELLVING UNITS AND ON COUNTERS THROUGHOUT.MUST REMOVE KNIVES STORED ON WALLS AND TOUCHING WALL PAINT.

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

INSTRUCTED TO PROVIDE SPLASH GUARD ON EXPOSE HAND WASH SINK IN KITCHEN ON PREP AND DRAIN BOARD SIDES.

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

INSTRUCTED TO CLEAN DEBRIS ON EXTERIOR OF ICE MACHINE. INSTRUCTED TO CLEAN DEBRIS ON EXTERIOR OF ICE MACHINE. INSTRUCTED TO CLEAN DEBRIS ON EXTERIOR OF ICE MACHINE.

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

. INSTRUCTED TO CLEAN DEBRIS ON FLOORS IN DRY STORAGE ROOM ALONG WALLS,AND UNDER STORAGE SHELVES THROUGHOUT,AND MAINTAIN FLOORS DRY AT HOT WATER TANK AND IN FURNACE ROOM.MUST ELEVATE FOOD UTENSILS AND DISH WASHER RACKS 6" OFF THE FLOOR.

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

All dishwashing machines must be of a type that complies with all requirements of the plumbing section of the Municipal Code of Chicago and Rules and Regulation of the Board of Health. FOUND DISH MACHINE NOT SANITIZING AT FINAL RINSE DURING ROUTIN...

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

Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use. INSTRUCTED TO INVERT ALL CLEAN UTENSILS ON SHELL...

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. INSTRUCTED TO PROVIDE SPLASH GUARD ON EXPOSE HAND WASH SINK IN KITCHEN ON PREP AND DRAIN BOARD SIDES.

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. INSTRUCTED TO CLEAN DEBRIS ON EXTERIOR OF ICE MACHINE.

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. INSTRUCTED TO CLEAN DEBRIS ON FLOORS IN DRY STORAGE ROOM ALONG WALLS,AND UNDER STORAGE SHELVES THROUGHOUT,AND MAINTAIN FLOORS DRY AT HOT ...

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. All utensils shall be thoroughly cleaned and sanitized after each usage.non food contact surfaces of cooking equipment ...

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 under heavy equipment, cooking equipment, and storage shelving in prep areas not clean need detailed cleaning(corners).floors in rear ...

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. Use dustless cleaning methods.walls that had peeling paint in rear kitchen area shall be repair, walls in kitchen prep area need cleaning(detailed).

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

All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces. Shielding to protect against broken glass falling into food shall be prov...

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

The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly co...

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

excess debris and clutter in rear storage areas, rear kitchen, shall be removed, stock items must be stored six inches off of floor to prevent pest harborage.