Jai Yen

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

NO WRITTEN EMPLOYEE HEALTH POLICY ON SITE. MUST PROVIDE FOR EACH EMPLOYEE. PRIORITY FOUNDATION VIOLATION 7-38-010 CITATION ISSUED.

REQUIRED RECORDS AVAILABLE: SHELLSTOCK TAGS, PARASITE DESTRUCTION

3-402.11 NO DOCUMENTATION ON SITE FOR PARASITE DESTRUCTION FOR RAW FISH FOR CONSUMPTION BY FREEZING FROM FISH PURVEYOR OR TEMPERATURE LOGS/DOCUMENTATION OF FREEZING RAW FISH FOR CONSUMPTION FROM THE LICENSEE ON SITE. MUST PROVIDE. PRIORITY VIOLATION...

PROPER DATE MARKING AND DISPOSITION

3-501.17 OBSERVED PREPARED READY TO EAT TCS FOODS SUCH AS ASSORTED RAW FISH FOR SUSHI. SALMON, SHRIMP AND TUNA IN THE SUSHI PREP COOLER. ALSO COOKED CHICKEN IN THE KITCHEN TALL REACH-IN COOLER NOT PROPERLY DATE LABELED WITH AN EXPIRATION DATE NO LONG...

CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD

3-603.11 NOTED A CONSUMER ADVISORY POSTED ON THE WALL OF THE DINING ROOM. NO CONSUMER ADVISORY POSTED ON THE MENU. MENU DOES NOT DISCLOSE AND INFORM CONSUMERS THE SPECIFIC MENU ITEMS THAT ARE RAW OR UNDER COOKED AND A POTENTIAL HAZARD OF CONSUMING SU...

NON-FOOD/FOOD CONTACT SURFACES CLEAN

MUST NOT USE PLASTIC WRAP OR CARDBOARD AS LINER FOR PREP SURFACES, SHELVING, FOOD STORAGE CONTAINERS THROUGHOUT THE MAIN KITCHEN. MUST BE SMOOTH CLEANABLE SURFACES.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

6-201.11 FLOORS IN THE FOLLOWING AREAS NEED CLEANING, NOTED WITH DIRT AND DEBRIS: ALONG BASEBOARDS AN UNDER THE SUSHI PREP HAND AND ONE COMPARTMENT SINKS. MUST CLEAN AND MAINTAIN ALL.--- HOLE IN THE FLOOR OF THE HOT WATER TANK CLOSET. MUST SEAL.-

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

NO WRITTEN EMPLOYEE HEALTH POLICY ON SITE. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION 7-38-010 CITATION ISSUED.

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

NO WRITTEN CLEANING PROCEDURE OR REQUIRED EQUIPMENT FOR A VOMITING OR DIARRHEA EVENT. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED.

REQUIRED RECORDS AVAILABLE: SHELLSTOCK TAGS, PARASITE DESTRUCTION

NO DOCUMENTATION ON SITE FOR PARASITE DESTRUCTION FOR RAW FISH FOR CONSUMPTION BY FREEZING FROM FISH PURVEYOR OR TEMPERATURE LOGS/DOCUMENTATION OF FREEZING RAW FISH FOR CONSUMPTION FROM THE LICENSEE ON SITE. MUST PROVIDE. PRIORITY VIOLATION. NO CITAT...

FOOD SEPARATED AND PROTECTED

OBSERVED RAW ANIMAL ORIGIN EGGS BEING STORED ON TOP OF AND DIRECTLY NEXT TO AND TOUCHING CUT, PREPARED ONION, GREEN ONION, FRESH TOMATO AND BEAN SPROUTS ALL STORED TOGETHER IN THE TOP PORTION OF THE COOKS LINE TWO DOOR COOLER. MANAGER DISCARDED ALL F...

PROPER HOT HOLDING TEMPERATURES

OBSERVED THE FOLLOWING COOKED FOODS HELD AT IMPROPER HOT TEMPERATURES. COOKED EEL FOUND WRAPPED IN TINFOIL INSIDE THE TOASTER OVEN AT THE SUSHI PREP AREA AT AN IMPROPER TEMPERATURE OF 51.1F. ALSO OBSERVED 2 LBS MISO SOUP IN TO GO CONTAINERS STORED ON...

PROPER DATE MARKING AND DISPOSITION

OBSERVED PREPARED READY TO EAT TCS FOODS SUCH AS ASSORTED RAW FISH FOR SUSHI. SALMON, SHRIMP AND TUNA IN THE SUSHI PREP COOLER. ALSO COOKED CHICKEN IN THE KITCHEN TALL REACH-IN COOLER NOT PROPERLY DATE LABELED WITH AN EXPIRATION DATE NO LONGER THAN D...

CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD

NOTED A CONSUMER ADVISORY POSTED ON THE WALL OF THE DINING ROOM. NO CONSUMER ADVISORY POSTED ON THE MENU. MENU DOES NOT DISCLOSE AND INFORM CONSUMERS THE SPECIFIC MENU ITEMS THAT ARE RAW OR UNDER COOKED AND A POTENTIAL HAZARD OF CONSUMING SUCH FOOD. ...

THERMOMETERS PROVIDED & ACCURATE

NO METAL STEM THERMOMETER ON SITE TO MEASURE FOOD TEMPERATURES, BOTH HOT AND COLD. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER

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

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

MISSING SPLASH GUARD BETWEEN THE MAIN KITCHEN HAND WASHING SINK AND THE ONE COMPARTMENT PREP SINK. MUST PROVIDE A SPLASH GUARD.

WIPING CLOTHS: PROPERLY USED & STORED

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

IN-USE UTENSILS: PROPERLY STORED

ICE SCOOP AT THE FRONT SUSHI PREP ICE BIN MUST BE HELD IN A CLEAN CONTAINER.

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

MUST NOT USE A CLOTH TOWEL PERMANENTLY TAPED AROUND THE HANDLES OF THE WOKS ON THE COOKS LINE.

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

MUST NOT USE MILK CRATES AS A MEANS OF ELEVATION FOR STORED ITEMS. SHELVING MUST LEAVE FLOORS ACCESSIBLE FOR CLEANING AND MONITORING.

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

INTERIOR AND EXTERIOR OF THE BOX FREEZER LID IN THE DISH/PREP ROOM IN POOR REPAIR. LID WITH EXCESSIVE RUST ON TOP, CRACKED PLASTIC INSIDE WITH EXPOSED INSULATION. MUST REPLACE LID OR REMOVE RUST, REPAIR BROKEN PLASTIC TO BE SMOOTH AND CLEANABLE.

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

BOX FREEZER STORED NEXT TO ICE MACHINE WITH TORN RUBBER DOOR GASKET. MUST REPLACE.

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

LARGE PLASTIC CUTTING BOARD IN THE DISH/PREP ROOM IN EXTREMELY POOR CONDITION WITH DEEP BLACKENED GROOVES. MUST REPLACE OR RE-SURFACE.

NON-FOOD/FOOD CONTACT SURFACES CLEAN

MUST NOT USE PLASTIC WRAP OR CARDBOARD AS LINER FOR PREP SURFACES, SHELVING, FOOD STORAGE CONTAINERS THROUGHOUT THE MAIN KITCHEN. MUST BE SMOOTH CLEANABLE SURFACES.----INTERIOR OF THE TOASTER OVEN DIRTY WITH EXCESSIVE FOOD DEBRIS.---DIRTY INTERIOR OF...

NON-FOOD/FOOD CONTACT SURFACES CLEAN

PLUMBING PIPING UNDER BOTH SINKS AT THE FRONT SUSHI PREP AREA FOUND EXTREMELY DIRTY. MUST CLEAN AND MAINTAIN.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

FLOORS IN THE FOLLOWING AREAS NEED CLEANING, NOTED WITH DIRT AND DEBRIS: ALONG BASEBOARDS AN UNDER THE SUSHI PREP HAND AND ONE COMPARTMENT SINKS.--- FLOORS BEHIND LARGE BOX FREEZER IN THE DISH/PREP ROOM AND BEHIND THE BOX FREEZER IN THE MAIN KITCHEN....

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED

MISSING LIGHT SHIELD END CAPS IN THE REAR PREP OF THE MAIN KITCHEN. MUST REPLACE.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED

INOPERABLE VENTILATION IN BOTH MEN'S AND WOMAN'S WASHROOMS. MUST REPAIR/REPAIR.

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

2-102.14(N) NO WRITTEN EMPLOYEE HEALTH POLICY ON SITE MUST PROVIDE. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED.

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

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

PROPER DATE MARKING AND DISPOSITION

3-501.17 OBSERVED READY TO EAT TCS FOODS NOT PROPERLY DATE LABELED IN COOLERS WITH AN EXPIRATION DATE NO LONGER THAN 7 DAYS. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED.

CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD

3-603.11 NO CONSUMER ADVISORY ON PREMISES OR PRINTED ON MENU. MENU DOES NOT DISCLOSE AND INFORM CONSUMERS THE SPECIFIC MENU ITEMS THAT ARE RAW OR UNDER COOKED AND A POTENTIAL HAZARD OF CONSUMING SUCH FOOD. MUST DISCLOSE, REMIND AND POST ADVISORY ON M...

COMPLIANCE WITH VARIANCE/SPECIALIZED PROCESS/HACCP

8-103.12(B) NO RECORDS ON SITE TO VERIFY THE WATER ACTIVITY AND THE PH LEVEL OF VINEGAR RICE USED FOR MAKING SUSHI ROLLS. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED.

NON-FOOD/FOOD CONTACT SURFACES CLEAN

4-602.13- EXCESSIVE RUST ON METAL RACK SHELVING IN THE TALL REACH-IN TWO DOOR COOLER OF THE SOUTH PREP AREA. MUST REMOVE RUST OR REPLACE.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED

6-305.11 EMPLOYEES PERSONAL BELONGINGS FOUND STORED IN SEVERAL FOOD PREP AREAS. MUST PROVIDE ADEQUATE STORAGE AREA FOR EMPLOYEES BELONGINGS

ALLERGEN TRAINING AS REQUIRED

: 2-102.13 NO PROOF OF ALLERGEN TRAINING FOR ALL THE CITY OF CHICAGO CERTIFIED FOOD MANAGERS. MUST PROVIDE.

PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES

NO PERSON IN CHARGE DURING INITIAL INSPECTION. PERSON IN CHARGE WAS TELEPHONED UPON INITIAL INSPECTION AND ARRIVED APPROXIMATELY 30 MINUTES LATER. INSTRUCTED A PERSON IN CHARGE WITH A CITY OF CHICAGO SANITATION CERTIFICATE MUST BE ON SITE. PRIORITY F...

CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE

NO CITY OF CHICAGO CERTIFIED FOOD MANAGER ON SITE DURING INITIAL INSPECTION WHILE TCS FOODS WERE BEING PREPARED AND SERVED. MANAGER WAS TELEPHONED AND ARRIVED APPROXIMATELY 30 MINUTES LATER. PRIORITY FOUNDATION VIOLATION 7-38-012 CITATION ISSUED.

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

NO WRITTEN EMPLOYEE HEALTH POLICY ON SITE MUST PROVIDE. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED.

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

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

PROPER EATING, TASTING, DRINKING, OR TOBACCO USE

OBSERVED DURING INITIAL INSPECTION EMPLOYEE EATING IN THE FRONT SUSHI PREP AREA. INSTRUCTED EMPLOYEES MUST EAT IN A DESIGNATED AREA AWAY FROM FOODS BEING PREPARED.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

OBSERVED NO SOAP AT THE REAR PREP/DISH HAND WASHING SINK. MUST PROVIDE ACCESSIBLE SOAP AT ALL TIMES. PRIORITY FOUNDATION VIOLATION. 7-38-030(C) CITATION ISSUED.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

OBSERVED NO PAPER TOWELS AVAILABLE AT ONE OF THE FRONT PREP HAND WASHING SINKS. MUST PROVIDE PAPER TOWELS AT ALL HAND WASHING SINKS AT ALL TIMES. PRIORITY FOUNDATION VIOLATION. SEE THE ABOVE VIOLATION 7-38-030(C) #10 FOR CITATION.

FOOD SEPARATED AND PROTECTED

OBSERVED RAW FISH AND RAW CHICKEN BEING STORED ON SHELVING DIRECTLY ABOVE COOKED TOFU, BEANS AND FRESH AVOCADOS. ALSO RAW EGGS ON THE COOKS LINE COOLER SURROUNDED BY PREPARED CUT FRESH VEGETABLES. INSTRUCTED ALL RAW ANIMAL ORIGIN FOODS MUST STORED SE...

PROPER COOLING TIME AND TEMPERATURE

OBSERVED APPROXIMATELY 5 LBS COOKED RICE MADE FOR SUSHI ROLLS IN A POT AT AT THE SUSHI PREP AREA AT AN IMPROPER TEMPERATURE OF 69.8F. INSTRUCTED HOT FOODS MUST BE HELD ABOVE 135F AND COLD FOODS BELOW 41F. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.

PROPER DATE MARKING AND DISPOSITION

OBSERVED READY TO EAT TCS FOODS NOT PROPERLY DATE LABELED IN COOLERS WITH AN EXPIRATION DATE NO LONGER THAN 7 DAYS. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED.

CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD

NO CONSUMER ADVISORY ON PREMISES OR PRINTED ON MENU. MENU DOES NOT DISCLOSE AND INFORM CONSUMERS THE SPECIFIC MENU ITEMS THAT ARE RAW OR UNDER COOKED AND A POTENTIAL HAZARD OF CONSUMING SUCH FOOD. MUST DISCLOSE, REMIND AND POST ADVISORY ON MENU. PRIO...

COMPLIANCE WITH VARIANCE/SPECIALIZED PROCESS/HACCP

NO RECORDS ON SITE TO VERIFY THE WATER ACTIVITY AND THE PH LEVEL OF VINEGAR RICE USED FOR MAKING SUSHI ROLLS. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED.

THERMOMETERS PROVIDED & ACCURATE

MISSING INTERNAL THERMOMETER IN THE FRONT PREP LEFT SIDE TWO DOOR COOLER. MUST PROVIDE. INACCURATE EXTERNAL THERMOMETER ON THE SOUTH PREP GLASS DOOR COOLER. MUST REPAIR OR PROVIDE INTERNAL ACCURATE THERMOMETER.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER

ALL BULK FOODS AND SPICE CONTAINERS MUST BE LABELED WITH COMMON NAME.

INSECTS, RODENTS, & ANIMALS NOT PRESENT

OBSERVED 10 RAT DROPPINGS ALONG BASEBOARD AND UNDER SHELVING IN THE SOUTH PREP AREA REAR STORAGE CLOSET. MUST REMOVE ALL DROPPINGS, SANITIZE ALL AREAS AND RECOMMEND HAVING PEST CO. SERVICE FOR RATS. PRIORITY FOUNDATION VIOLATION 7-38-020(A) CITATION ...

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

ALL DRY FOODS STORED MUST BE ELEVATED OFF THE FLOORS 6" OR ABOVE THROUGHOUT ALL PREP AREAS.

WIPING CLOTHS: PROPERLY USED & STORED

ALL PREP WIPING CLOTHS MUST BE HELD A CONTAINER WITH A SANITIZING SOLUTION.

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

EXTERIOR OF THE FRONT PREP ICE BIN WITH EXCESSIVE RUST. MUST REMOVE RUST.----MUST NOT USE PLASTIC GROCERY BAGS AS FOOD CONTAINERS. MUST USE WASHABLE CONTAINERS OR FOOD GRADE DISPOSABLE BAGS.

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

MUST NOT USE MILK CRATES AS A MEANS OF ELEVATION THROUGHOUT. FLOORS MUST BE ACCESSIBLE FOR CLEANING AND MONITORING.

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

TORN RUBBER DOOR GASKET ON THE ONE DOOR COOLER IN THE FRONT PREP AREA. MUST REPLACE.

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

SOUTH PREP AREA CUTTING BOARD ON PREP TABLE ADJACENT TO THE DISH MACHINE IN POOR REPAIR WITH DEEP BLACK GROOVES. MUST REPLACE OR RESURFACE.

NON-FOOD/FOOD CONTACT SURFACES CLEAN

FRONT PREP PLASTIC FOOD CART WITH EXCESSIVE, ENCRUSTED FOOD DEBRIS. MUST CLEAN AND MAINTAIN.----MUST NOT USE PLASTIC WRAP, CARDBOARD, TOWELS OR STYROFOAM AS LINER FOR SHELVING, COOLERS OR EQUIPMENT THROUGHOUT ALL PREP AREAS AND INSIDE COOLERS FOR SHE...

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

BACK FLOW PREVENTOR NOT LOCATED ON THE UTILITY MOP SINK TO BE SERVICED OR REPAIRED. MUST PROVIDE A BACK FLOW DEVICE.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

FRONT PREP HAND SINK PIPING UNDER SINK REPAIRED WITH PLASTIC WRAP. MUST REMOVE PLASTIC WRAP AND PROPERLY REPAIR.

SEWAGE & WASTE WATER PROPERLY DISPOSED

WASTE WATER FROM THE FRONT PREP ICE BIN DRAINING INTO BUS PAN ON THE FLOOR. MUST PROPERLY DRAIN TO A FLOOR DRAIN.

GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED

OUTDOOR WALKWAY TO GARBAGE AREA WITH EXCESSIVE DEBRIS AND UNUSED ITEMS. MUST REMOVE ALL STORED ITEMS TO PREVENT RODENT HARBORING.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

FLOORS DIRTY WITH DEBRIS AND DIRT UNDER THE FRONT PREP HAND SINK, MUST CLEAN AND MAINTAIN.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

MISSING FLOOR TILE AT THE UTILITY MOP SINK. MUST REPLACE.----RAW WOODEN HALLWAY FLOOR AT THE EXIT/ENTRANCE OF THE SOUTH PREP AREA. MUST PROVIDE A SMOOTH, NON-POROUS CLEANABLE FLOOR.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

EXCESSIVE CLUTTER THROUGHOUT BOTH REAR STORAGE CLOSETS IN THE SOUTH PREP AREA. MUST REMOVE ALL UNNECESSARY ITEMS AND STORE ALL OTHERS ELEVATED AND ORGANIZED.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED

CRACKED/DAMAGED LIGHT SHIELD ABOVE THE GAS STOVE ON THE COOKS LINE. MUST REPLACE.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED

EMPLOYEES PERSONAL BELONGINGS FOUND STORED IN SEVERAL FOOD PREP AREAS. MUST PROVIDE ADEQUATE STORAGE AREA FOR EMPLOYEES BELONGINGS.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING

NO PROOF OF FOOD HANDLER TRAINING OR CERTIFICATES FOR ALL REQUIRED EMPLOYEES. MUST PROVIDE.

ALLERGEN TRAINING AS REQUIRED

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

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

TWO CHEST FREEZER LIDS IN POOR REPAIR:BROKEN, RUSTY AND RUBBER GASKET BROKEN,INSTRUCTED TO REPLACE SAID LIDS. DISH ROOM AREA. FOUND ALUMINUM FOIL AND SARAN WRAPS USED THROUGHOUT THE PREMISES,ON WALLS BEHIND REACH-IN COOLERS, ON SIDE AND INSIDE THE CO...

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

DEBRIS ON SHELVES INSIDE THE REACH-IN COOLERS,SHELVES UNDER PREP TABLES. GRIME ON PAPER AND SOAP DISPENSERS IN THE KITCHEN.REMOVE GREASE INSIDE THE OVENS.

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

ITEMS STORED ON FLOOR INSIDE BOTH STORAGE AREAS MUST BE ELEVATED 6" OFF THE FLOOR : BROOMS,MOPS,CONTAINERS,ETC.FLOOR INSIDE THE FURNACE AREA IS POROUS,NOT CLEANABLE,INSTRUCTED TO PROVIDE A SMOOTH,CLEANABLE AND NON-ABSORBENT SURFACE. EXCESS DUST FOOD ...

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

KITCHEN WALL BROWN IN COOLER DUE TO SMOKE INSTRUCTED TO PAINT. GRIME ON WALL BEHIND THE EXPOSED HAND SINK ALSO NOT SMOOTH,CLEANABLE AND NON-ABSORBENT SURFACE IN PREP AREA. BLACK SLIME ON CAULKING BETWEEN WALL AND EXPOSED HAND SINK IN PREP AREA.REMOVE...

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

NO VISIBLE BACK FLOW PREVENTION DEVICE INSTALLED AT WATER LINE OF ICE MACHINE,INSTRUCTED TO INSTALL SAID DEVICE

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

FOOD(ICE) NOT PROTECTED DURING STORAGE.BLACK SLIME SUBSTANCE INSIDE THE WATER RESERVOIR WERE ICE IS MADE ALSO DRIPPING ON ICE CUBES AT ICE BIN(LOWER PART OF ICE MACHINE).INSTRUCTED TO CLEAN AND SANITIZE MENTIONED UNIT. SERIOUS VIOLATION:7-38-005(A)

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

IMPROPER PEST CONTROL.WE OBSERVED 10 RAT DROPPINGS INSIDE THE REAR STORAGE BY THE MOP SINK IN DISH ROOM AREA AND 5 RAT DROPPINGS AT FURNACE AREA BY THE WASHROOMS.WE OBSERVED OPENED PESTICIDE(A GREENISH/BLUEISH BLOCKS) UNDER THE TWO DOOR REACH-IN C...

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

TWO CHEST FREEZER LIDS IN POOR REPAIR:BROKEN, RUSTY AND RUBBER GASKET BROKEN,INSTRUCTED TO REPLACE SAID LIDS. DISH ROOM AREA. FOUND ALUMINUM FOIL AND SARAN WRAPS USED THROUGHOUT THE PREMISES,ON WALLS BEHIND REACH-IN COOLERS, ON SIDE AND INSIDE THE C...

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

DEBRIS ON SHELVES INSIDE THE REACH-IN COOLERS,SHELVES UNDER PREP TABLES. GRIME ON PAPER AND SOAP DISPENSERS IN THE KITCHEN.REMOVE GREASE INSIDE THE OVENS.

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

ITEMS STORED ON FLOOR INSIDE BOTH STORAGE AREAS MUST BE ELEVATED 6" OFF THE FLOOR : BROOMS,MOPS,CONTAINERS,ETC.FLOOR INSIDE THE FURNACE AREA IS POROUS,NOT CLEANABLE,INSTRUCTED TO PROVIDE A SMOOTH,CLEANABLE AND NON-ABSORBENT SURFACE. EXCESS DUST FOOD...

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

KITCHEN WALL BROWN IN COOLER DUE TO SMOKE INSTRUCTED TO PAINT. GRIME ON WALL BEHIND THE EXPOSED HAND SINK ALSO NOT SMOOTH,CLEANABLE AND NON-ABSORBENT SURFACE IN PREP AREA. BLACK SLIME ON CAULKING BETWEEN WALL AND EXPOSED HAND SINK IN PREP AREA.REMOV...

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

NO VISIBLE BACK FLOW PREVENTION DEVICE INSTALLED AT WATER LINE OF ICE MACHINE,INSTRUCTED TO INSTALL SAID DEVICE

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

FOUND HOLE AT FLOOR AT REAR DISHWASHING AREAS. MUST REPAIR.

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

FOUND NO BACKFLOW PREVENTION DEVICE INSTALLED AT MOP SINK FAUCET. MUST PROVIDE.

FOOD HANDLER REQUIREMENTS MET

FOODHANDLER AT PREMISES WITH NO FOODHANDLER TRAINING CERTIFICATE. MUST PROVIDE.

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

FOUND CEILING NOT CLEAN AT MAIN KITCHEN. MUST CLEAN.

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

FOOD HANDLER NOT WEARING HAIR RESTRAINT. MUST PROVIDE.

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

MUST LABEL ALL BULK FOOD STORAGE CONTAINERS IN REAR PREP AREA AND FOOD STORAGE AREA.

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

OBSERVED RUSTY CHEST FREZERS LIDS IN REAR FOOD STORAGE AREA AND FOOD STORAGE SHEVING INSIDE COOLERS. MUST REPAINT AND MAINTAIN.

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

OBSERVED GREASE BUILD UP ON VENTILATION HOOD AND FILTERS ABOVE COOKING EQUIPMENT. MUST CLEAN AND MAINTAIN.

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

OBSERVED DIRT AND DEBRIS ON FLOOR UNDER AROUND AND BEHIND COOKING EQUIPMENT AND REAR DISHWAHING AREA UNDERNEATH DISHMACHINE. MUST CLEAN AND MAINTAIN.

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

OBSERVED DUST ACCUMULATION ON VENTILATION FANS INSIDE CUSTOMERS WASHROOMS MUST CLEAN AND MAINTAIN. INSTRUCTED TO CLEAN VENTILATION FAN INSIDE UPRIGHT REFRIGERATOR IN REAR PREP AREA. MUST REMOVE DUST AND DEBRIS.

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

STOPPERS NEEDED AT THE 3COMPARTMENT SINK IN REAR DISH WASHING AREA. MUST PROVIDE AND MAINTAIN.

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

PRVIOUS MINOR VIOLATIONS NOT CORRECTED FROM 06/15/15 REPORT#1547116 (45)NO FOOD HANDLERS CERTIFICATES ON PREMISES. INSTRUCTED MANAGER ALL FOOD HANDLERS MUST BE CERTIFIED WITH CERTIFICATES OF NAMES OF EMPLOYEES ON PREMISES. SERIUS VIOLATION 7-42-090.

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

OBSERVED FOOD STORED ON GROCERY PLASTIC BAGS INSIDE UPRIGHT FREEZER AND CHEST FREEZERS.INSTRUCTED TO STORE FOOD IN A FOOD GRADE BAGS.

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

OBSERVED EXTERIOR SURFACES OF COOKING EQUIPMENT WITH GREASE AND FOOD DEBRIS. MUST CLEAN AND MAINTAIN. DETAIL CLEAN INTERIOR PANELS OF ICE MACHINE IN REAR STORAGE AREA. MUST CLEAN AND MAINTAIN.

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

OBSERVED CHIPPED AND PEELING PAINT ON WALLS IN REAR DISHWASHING AREA BEHIND DISH WASHING MACHINE, 3-COMPARTMENT SINK AND CHEST FREEZERS. MUST SCRAPE AND REPAINT WALLS. OBSERVED DIRT AND DEBRIS ON CEILING IN KITCHEN FOOD PREP AREA ABOVE PREP TABLES A...

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

OBSERVED EXPOSED HAND WASHING SINKS DRAINING SLOW AT THE FRONT SUSHI BAR. MUST REPAIRED AND MAINTAIN. ADDITIONAL WATER PRESSURE NEEDED AT THE KITCHEN FOOD PREPARATION AREA EXPOSED HAND WASHING SINK. MUST REPAIR AND MAINTAIN.

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

OBSERVED GREASE BUILD UP ON VENTILATION HOOD FILTERS. INSTRUCTED MANAGER TO CLEAN FILTERS AND MAINTAIN.

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

1-COMPARTMENT SINK COLD WATER HANDLE LEAKING ALSO NO STOPPERS AT DISHWASH 3-COMPARTMENT SINK. INSTRUCTED MANAGER TO PROVIDE STOPPERS (X3) FOR 3-COMPARTMENT SINK ALSO MUST REPAIR COLD WATER HANLDE AT 1-COMPARTMENT SINK.

FOOD HANDLER REQUIREMENTS MET

NO FOOD HANDLERS CERTIFICATES ON PREMISES. INSTRUCTED MANAGER ALL FOOD HANDLERS MUST BE CERTIFIED WITH CERTIFICATES OF NAMES OF EMPLOYEES ON PREMISES.

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

FOUND LOW TEMPERATURE DISHMACHINE IN USE AND UNABLE TO ADEQUATELY SANITZE (0 PPM-CHLORINE) AT TIME OF INSPECTION. INSTRUCTED TO HAVE UNIT SERVICED SO THAT IT PROPERLY SANITZES (50-100PPM CHLORINE). ONCE PROPERLY SANITIZING MUST FAX A LETTER TO 312-74...

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

FOUND THE REFRIGERATOR AT THE FRONT SMOOTHIE BAR LEAKING CONDENSATION UNDER THE EXTERIOR OF THE MACHINE. INSTRUCTED TO REPAIR LEAK TO PREVENT CONDENSATION FROM DRIPPING ONTO THE FLOOR. REPAIR RUBBER GASKET ON THE DEEP FREEZER LOCATED NEAR THE DISHR...

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

OBSERVED LOW WATER PRESSURE IN THE EXPOSED HAND SINK IN THE DISH/FOOD STORAGE ROOM. INSTRUCTED TO REPAIR SINK AND MAINTAIN.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

FOUND WIPING CLOTHS ON PREP AREAS; INSTRUCTED TO STORE WIPING CLOTHS IN SANITIZER SOLUTION BETWEEN USE.

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

REPLACE TORN GASKETS ALONG THE MINI REFRIGERATOR AT THE FRONT SERVICE AREA.

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

THE FOLLOWING AREAS ARE SOILED WITH GREASE AND FOOD DEBRIS; THE SHEET METAL BEHIND THE COOKING EQUIPMENT, THE FRONT AND SIDES OF COOKING EQUIPMENT, HOODVENTS, AND ALL THE FOOD STORAGE RACKS (DRY STORAGE AND REFRIGERATOR RACKS) ON PREMISES. MUST DETAI...

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

REPLACE BURNED OUT LIGHT BULBS ABOVE THE FOOD PREP AREA TO PROVIDE ADEQUATE LIGHTING THROUGHOUT KITCHEN.

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

MUST LABEL BULK FOOD STORAGE CONTAINERS IN REAR FOOD STORAGE AREA,

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

RUSTY SHELVING INSIDE UPRIGHT COOLER, MUST REPLACE. DETAIL CLEAN FAN INSIDE UPRIGHT COOLER. DETAIL CLEAN BOTTOM OF COOLERS AND FREEZERS.

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

MISSING LIGHT SHIELD AT UPRIGHT COOLER IN REAR FOOD STORAGE AREA. MUST PROVIDE.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

MISSING THERMOMETERS INSIDE DISPLAY PREP COOLER AND FRONT COOLER LOCATED BEHIND CASHIER. MUST PROVIDE.

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

FOOD HANDLERS MUST WEAR HEAR RESTRAINTS AT ALL TIMES FOOD IS BEING PREPARED AND HANDLED. MANAGER PROVIDE HAIR RESTRAINS FOR ALL FOOD HANDLERS AT THIS TIME OF INSPECTION.

FACILITIES TO MAINTAIN PROPER TEMPERATURE

All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. FOUND DISPLAY PREP COOLER AT IMPROPER TEMPERATURE, AIR TEMP OF 45.5F-46.7F AND 47.6F.COOLER MUST MAINTAIN TE...

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. FOUND POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE, FROM DISPLAY PREP COOLER:COOKED CHICKEN AT TEMP OF 56.7F;CRAB RANGOON AT TEMP OF 54F;TOFU AT TEMP OF 46.6F TO 54F; PORK EGG ROOL...

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. REPLACE BROKEN INTERIOR TOP LINER OF MICROWAVE

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.DETAIL CLEANING OF ALL INTERIOR AND EXTERIOR OF COOKING EQUIPMENT(GREASE BUILD-UP).

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. FOUND IMPROPER TEMPERATURE OF POTENTIALLY HAZARDOUS FOODS, RAW SHRIMP INTERNAL TEMP 45F-50F IN REACH IN COOLER, RAW TUNA 45F-50F, IN SUSHI COOLER. MANGER DENATURAL FOOD.FOUND SOME COOKED...

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. The 3 compartment sink in the rear prep area is backing up, when...

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. ALL FOOD CONTAINERS IN ALL REFRIGERATION UNITS,STORGE AREA,REACH IN COOLER,ECT NEEDS DATES AND LABLES

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. INVERT ALL POTS AND PANS IN THE KITCHEN PREP AREA.

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. ALL CUTTING BOARDS,ALL GARBAGE CANS NEED LIDS, REPAINT THE RAW WOOD AROUNG EXPOSED HAND SINK IN THE SUHI AREA.

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 THE SHELVES,IN THE REACH IN COOLER,AND COOLER IN THE STORAGE AREA NEEDS CLEANING, THE VENT IN WASHROOM NEEDS DETAI...

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. ALL FLOORS THUR OUT THE KITCHEN AND AROUND THE HEAVY EQUIPMENT NEEDS DETAIL CLEANING

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. WALLS NEED REPAIR BY THE DISHMACHIN,AND OVER THE MOP SINK CHIP PAINT,

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...

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.RAW WOOD IS INSTALLED AROUND EXPOSED HAND SINK IN SUSHI AREA, INSTRUCTED TO PAINT OR PROVIDE A SMOOTH CLEANABLE AND NON A...

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 DIRTY UTENSILS(FOOD TONGUES AND OTHER ITEMS DIRTY STORED INSIDE OVEN, INSTRUCTED TO REMOVE KEEP COOKING EQUIPME...

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. SOURCE OF CONTAMINATION. OBSERVED ICE MACHINE NOT CLEANED, BLACK SLIME BUILD UP ...

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

Adequate and convenient hand washing facilities shall be provided for all employees THREE OUT OF FOUR EXPOSED HAND SINK NOT ACCESSIBLE. OBSERVED EXPOSED HAND SINK IN PREP AREA HAD SPOONS AND KNIFE IN IT; EXPOSED HAND SINK IN DISH ROOM IN IT HAD CLEA...

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.RAW WOOD IS INSTALLED AROUND EXPOSED HAND SINK IN SUSHI AREA, INSTRUCTED TO PAINT OR PROVIDE A SMOOTH CLEANABLE AND NON A...

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 DIRTY UTENSILS(FOOD TONGUES AND OTHER ITEMS DIRTY STORED INSIDE OVEN, INSTRUCTED TO REMOVE KEEP COOKING EQUIP...