Kabuki Restaurant

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

OBSERVED RUSTY FOOD STORAGE SHELVING IN REAR FOOD STORAGE AREA IN BASEMENT. MUST REPAINT OR REPLACE. OBSERVED RAW WOOD SHELVING IN BACK STORAGE ROOM IN BASEMENT. MUST SEAL/ REPAINT AND MAINTAIN SHELVING. SURFACES MUST BE SMOOTH AND EASILY CLEANABLE.

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

OBSERVED DUST BUILD UP ON VENTILATION FANS INSIDE WALK-IN COOLER. MUST CLEAN AND MAINTAIN.

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

OBSERVED DUST BUILD-UP ON CEILIG VENTS IN 1ST FLOOR REAR DISHWASHING AREA AND ABOVE PREP TABLE IN BASEMENT FOOD PREP AREA. MUST CLEAN AND MAINTAIN. OBSERVED DIRT AND DEBRIS ON WALL BEHIND AND NEXT TO COOKING EQUIPMENT IN BASEMENT IN BASEMENT. MUST C...

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

NOTED CRACKED PLASTIC DOORS AT SUSHI COOLER NEED TO BE REPLACED.INSTRUCTED MANAGEMENT TO REPLACE DAMAGED REFRIGERATOR DOORS. NOTED FOOD(PLUMB SAUCE) STORED IN A NU 10 CAN.INSTRUCTED MANAGEMENT TO TRANSFER CONTENTS TO A FOOD GRADE CONTAINER. NOTED ...

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

LIGHT SHIELD OVER THREE COMPARTMENT SINK NEEDS END CAPS.INSTRUCTED MANAGEMENT TO INSTALL END CAPS.

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

NOTED NO EXPOSED HANDSINK AT OR NEXT TO 1ST FLOOR THREE COMPARTMENT SINK INSTRUCTED MANAGEMENT TO INSTALL A EXPOSED HANDSINK NEXT TO THREE COMPARTMENT SINK.

FACILITIES TO MAINTAIN PROPER TEMPERATURE

OBSERVED COOK LINE PREP TOP COOLER AT IMPROPER TEMPERATURE OF 47 DEGREES, WITH POTENTIALLY HAZARDOUS FOOD STORED INSIDE. INSTRUCTED THAT ALL COLD HOLDING FACILITIES MUST BE 40 DEGREES OR BELOW. CRITICAL CITATION ISSUED: 7-38-005(A)

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

OBSERVED THE FOLLOWING POTENTIALLY HAZARDOUS FOOD STORED AT IMPROPER TEMPEARTURE IN THE COOK LINE PREP TOP COOLER: CHEESE, 47 DEGREES, 3 LBS/$5; FISH CAKE, 48 DEGREES, 1 LB/$7; BEAN PASTE, 47 DEGREES, 5 LBS/$40; CHICKEN, 46 DEGREES, 1 LB/$3; TOFU, 49...

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

OBSERVED A BOWL BEING USED TO DISPENSE BULK DRY GOODS IN THE BASEMENT STORAGE AREA. INSTRUCTED TO PROVIDE A SCOOP WITH A HANDLE TO DISPENSE BULK GOODS.

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

OBSERVED A HOLE IN THE WALL UNDER THE FRONT STAIR CASE, APPROX. THE SIZE OF A SOCCER BALL. INSTRUCTED TO REPAIR THE WALL.

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

RUSTED GREASE TRAP BOX UNDER THE 3 COMPARTMENT SINK. MUST REMOVE RUST AND MAINTAIN.

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

MUST ELEVATE ALL ITEMS/ARTICLES IN THE STORAGE ROOM IN THE BASEMENT TO HAVE AN EASY ACCESS IN CLEANING THE FLOOR AND PREVENT RODENT/INSECTS HARBORAGE.

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

MUST INSTALL A DIPPER WELL FOR THE ICE SCOOP FOR THE ICE CREAM IN THE BASEMENT PREP AREA.

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

FOUND MULTIPLE READY TO EAT FOOD ITEMS IN BASEMENT WALK IN COOLER WITHOUT LABELS. INSTRUCTED TO LABEL ALL READY TO EAT FOODS IN WALK IN COOLER.

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

INSTRUCTED TO INSTALL A SPLASH GUARD BETWEEN THE DISH MACHINE AND THE DRAIN BOARD ON THE THREE COMPARTMENT SINK IN THE BASEMENT DISH WASHING AREA. OBSERVED ICE BUILD-UP IN THE BASEMENT FREEZER AND THE SMALL BASEMENT FREEZER. INSTRUCTED TO REMOVE ICE/...

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

INSTRUCTED TO CLEAN AND SANITIZE ICE MACHINE INTERIOR PANEL. FOUND GREASE BUILD-UP ON THE INTERIOR OF BOTH TOASTER OVENS. INSTRUCTED TO CLEAN, SANITIZE, AND MAINTAIN.

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

OBSERVED PAINT AND DIRT BUILD-UP ON THE FLOOR UNDER THE SUSHI PREP AREA. INSTRUCTED TO CLEAN, SANITIZE, AND MAINTAIN.

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

OBSERVED DUST BUILD-UP ON VENTILATION COVERS IN THE DINING ROOM AND WOMEN'S WASHROOM. INSTRUCTED TO CLEAN AND MAINTAIN. OBSERVED DIRT ACCUMULATION ON WALLS BEHIND THE DISH MACHINE AND THE EXPOSED HAND SINK IN THE BASEMENT DISH WASHING AREA. INSTRUCTE...

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

INSTRUCTED TO CLEAN AND MAINTAIN THE LIGHT SHIELD IN THE BASEMENT BY THE THREE COMPARTMENT SINK.

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

OBSERVED UNNECESSARY ARTICLES IN BASEMENT ALONG THE WALL. INSTRUCTED TO ORGANIZE AND STORE OFF THE FLOOR OR REMOVE COMPLETELY.

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

MUST PROVIDE A LIGHT SHIELD ABOVE THE SMALL THREE COMPARTMENT SINK.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

MUST REPLACE INACCURATE INTERNAL THERMOMETER INSIDE COOKS LINE THREE DOOR COOLER.

FACILITIES TO MAINTAIN PROPER TEMPERATURE

All food establishments that prepare, sell, or store hot food shall have adequate hot food storage facilities. SMALL DISPLAY COOLER IN SUSHI AREA NOT MAINTAINING ADEQUATED TEMPERATURE PRESENT AIR TEMP OF 50F.INSTRUCTED MUST MAINYTAIN 40F AND BELOW....

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 FOOD STORED INSIDE THE ABOVE COOLER AT IMPROPER TEMPERATURE:CRAB MEAT AT TEMP OF 46.4F AND SEA WEED SALAD AT TEMP OF 46.5F.FOOD DISCARDED AND DENATURED.CRITICAL VIOLATION-NO CITATI...

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

Equipment and utensils should get proper exposure to the sanitizing solution during the rinse cycle. Bactericidal treatment shall consist of exposure of all dish and utensil surfaces to a rinse of clean water at a temperature of not less than 180F. ...

WATER SOURCE: SAFE, HOT & COLD UNDER CITY PRESSURE

All food establishments shall be provided with an adequate supply of hot and cold water under pressure properly connected to the city water supply. NO HOT WATER PROVIDED THROUGHOUT THE PREMISES.INSTRUCTED TO PROVIDE IT.MUST REMAIN CLOSED UNTIL HOT W...

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

The area outside of the establishment used for the storage of garbage shall be clean at all times and shall not constitute a nuisance. OUTSIDE WASTE OIL CONTAINER NOT CLEANED.INSTRUCTED TO CLEAN LID(DEBRIS).SERIOUS VIOLATION-NO CITATION ISSUED.

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. NEED TO PAINT WITH NON-TOXIC PAINT RUSTY SHELVES INSIDE THE WALK-IN COOLER, OR REPLACE THEM.PROVIDE A DRAIN LINE TO A F...

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. CLEAN SIDE OF COOKING EQUIPMENT IN PREP AREA.DETAIL CLEAN INSIDE THE MOP SINK(TOO MUCH FLOOR DEBRI).

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. REPLACE MISSING AND BROKEN FLOOR TILES THROUGHOUT THE PREMISES,INCLUDED UNDER THE DISH MACHINE AND AROUND FLOOR DRAIN IN PREP AREA BASEMENT...

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 PAINT WALL UNDER THE 3 COMPARTMENT SINKS(BOTH PREP AREA).SEDAL ALL HOLE THROUGHOUT THE PREMISES,INCLUDED AROUND THE PIPE, INSIDE THE CABINET IN BOTH WASHROOMS.

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...