Kai Sushi

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

MUST REMOVE CLUTTER FROM UNDERNEATH PREP TABLES IN THE REAR PREP AREA,TO PREVENT RODENT HARBORAGE

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

Violation still pending see report#1206358 Inspection Date: 11/15/2012.

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

Violation still pending see report#1206358 Inspection Date: 11/15/2012.

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

Violation still pending see report#1206358 Inspection Date: 11/15/2012.

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

Violation still pending see report#1206358 Inspection Date: 11/15/2012.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

Violation still pending see report#1206358 Inspection Date: 11/15/2012.

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

Violation still pending see report#1206358 Inspection Date: 11/15/2012.

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

FOUND APPROXIMATELY 10#'S OF COOKED RICE HELD AT 104.4 F.MANAGER VOLUNTARILY DISCARDED,DENATURED SAID POTENTIALLY HAZARDOUS FOOD AT THIS TIME.TOTAL DOLLAR VALUE $ 50.00.ADVISED MANAGER IN ORDER TO CONTINUE HOLDING SUSHI RICE SAFELY IN THIS TEMPERATUR...

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...

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

A SPLASHGUARD IS NEEDED IN BETWEEN EXPOSED HANDSINK AND 1 COMP SINK AT FRONT SUSHI PREP AREA,A BARRIER IS NEEDED AT THE FRONT SUSHI AREA TO PROTECT AGAINST PUBLIC CONTAMINATION.

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

MUST SEAL OPENINGS AT CEILING OVER THE VENTILATION HOOD.

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

MUST PROVIDE ADDITIONAL LIGHTING IN THE KITCHEN PREP AREAS.

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

REPAIR WATER LEAK AT DRAIN PIPE BENEATH THE 3 COMPARTMENT SINK,HOOD VENTILATION IS NOT WORKING MUST REPAIR OR REMOVE COOKING EQUIPMENTS.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

THERMOMETERS ARE NEEDED INSIDE ALL REFRIGERATION UNITS.

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

REMOVE CLUTTERED CONDITIONS INSIDE THE MOP SINK MUST BE ACCESSIBLE AT ALL TIMES FOR WASTE WATER DISPOSAL.

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

A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. MUST PROVIDE A CITY OF CHICAGO CERTIFICATE AT TIME OF INSPECTION

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 PROVIDE SPLASH GUARD AT FRONT EXPOSED HAND BOWL

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

Toilet rooms shall be completely enclosed and shall be vented to the outside air or mechanically ventilated. MUST PROVIDE SELF-CLOSING DEVICES AT BATHROOM DOORS

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

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. MUST REMOVE UNUSED STOVE AND FRYER REAR KITCHEN A...