KATAKANA & FIESTA & KOKO GRILL.

INSTRUCTED TO DETAIL CLEAN AND MAINTAIN THE FOLLOWING: INTERIOR AND EXTERIOR SURFACES OF ALL 3 COMPARTMENT SINKS, EXPOSED HAND SINKS, MOP SINK, REACH-IN COOLERS, REACH-IN FREEZERS, SUSHI CASE AND INTERIOR OF PREP COOLERS.

INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOORS ALONG THE WALLS AND IN ALL CORNERS THROUGHOUT BASEMENT STORAGE AREA AND IN REAR PREP AREA.

INSTRUCTED TO FIX LEAKY DRAINPIPE UNDER EXPOSED HAND SINK IN REAR BY DISH WASHING AREA.

INSTRUCTED TO PROVIDE THERMOMETER VISIBLE INSIDE ALL COOLERS.

INSTRUCTED TO CLEAN AND REORGANIZE REAR STORAGE AREA AND IN BASEMENT STORAGE TO PREVENT PEST HARBORAGE.

CLEAN INTERIOR PANEL AND DOOR OF LARGE ICE MACHINE IN KITCHEN.

MUST CLEAN THE FOLLOWING: EXTERIOR SURFACES OF FRYERS AND GRILL. INTERIOR BOTTOM OF FRYER CABINET AND PREP TABLES.

CLEAN FLOORS UNDER, AROUND AND BEHIND KITCHEN EQUIPMENT. CLEAN FLOOR DRAIN UNDER DISHMACHINE.

SEAL HOLE IN MENS WASHROOM BEHIND DOOR. SEAL HOLES AROUND PIPES UNDER THE ONE COMP SINK AT DISHMACHINE AND UNDER ONE EXPOSED HANDSINK IN KITCHEN.

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. IMPROPERLY WASHING DISHES, DISH MACHINE IN POOR REPAIR, NOT WORKING, OBSERVED EMPLOYEE HAND WASHING DISHES IN THREE SINK, WITH SINKS NOT SET-UP TO WASH, RINSE AND SANITIZE, AFTER WASHING DISHES WAS GOING TO PUT DISHES INTO DISH MACHINE, BUT MACHINE NOT WORKING, INSTRUCTED TO SET SINKS UP TO PROPERLY WASH, RINSE AND SANITIZE, AND RESTRICT USING DISH MACHINE, UNTIL REPAIR, MACHINE TAGGED, INSTRUCTED TO FAX A LETTER TO CDPH ONCE DISH MACHINE IS REPAIRED, FAX NUMBER 312 746-4240 CRITICAL CITATION ISSUED: 7-38-030

FOUND NO CONSUMER ADVISORY SIGN POSTED AS REQUIRED, POSTED AT TIME OF INSPECTION

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 EXPOSED HAND SINK AT SUSHI BAR

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. MUST CLEAN VENTS ABOVE COOKING EQUIPMENT, TOPS AND SIDES OF COOKING EQUIPMENT, AND INTERIOR OF ICE MACHINE

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. MUST CLEAN FLOORS FIRST AND BASEMENT AREAS, UNDER AND BEHIND ALL EQUIPMENT

The walls and ceilings shall be in good repair and easily cleaned. MUST REPAIR HOLE IN WALL, AND BASEBOARDS BASEMENT STORAGE AREA

MUST STORE EMPLOYEES BELONGINGS ONE DESIGNATED AREA NICE AND NEATLY

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 and Regulations of the Board of Health. MUST PROVIDE THREE SINK STOPPERS FOR THREE COMPARTMENT SINK

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 CLEAN AND BETTER ORGANIZE BASEMENT STORAGE AREA, REMOVE ALL CLUTTER AND BETTER ORGANIZE

The licensee shall inform the public in writing of the Chicago Department of Public Health?s Consumer Advisory relating to consuming raw and undercooked animal products.FOUND NO CONSUMARY ADVISORY SIGN POSTED AS REQUIRED.

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.MUST SEAL ALL RAW WOODEN SHELVINGS IN DRY STORAGE ROOM IN BASEMENT USING A NON-TOXIC FINISH,SPLASHGUARD IS NEEDED AT EXPOSED HANDSINK AT SUSHI BAR.

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 and Regulations of the Board of Health.FOUND WATER LEAKING AT PIPE BENEATH EAST 3 COMP SINK AT SUSHI BAR.

All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units.THERMOMETERS ARE NEEDED IN ALL REFRIGERATION UNITS-MUST PROVIDE.

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 UTENSIL ON SHELVING UNITS THROUGHOUT FACILITY.

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 HAND WASH SINK IN S.E KITCHEN ON 1COMP.PREP SINK SIDE.

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. INSTRUCTED TO CLEAN THE FOLLOWING UTENSILS AND EQUIPMENTS WITH DEBRIS: MOP SINK IN BASEMENT,EXPOSE HAND WASH SINKS IN ALL PREP AREAS,SINK ON DISH MACHINE,TOP OF STOVES UNDER HOODS ,CHEF COOLERS,AND 3COMP.SINK IN KITCHEN,ALSO WALK IN COOLER FLOOR.

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. INSTRUCTED TO CLEAN FLOORS IN BASEMENT.MUST ELEVATE CLEAN UTENSILS AND PRODUCTS 6" OFF THE FLOORS AT ALL TIMES.

The walls and ceilings shall be in good repair and easily cleaned. INSTRUCTED TO CLEAN WALLS UNDER HOODS.

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 and Regulations of the Board of Health. INSTRUCTED TO REPAIR LEAKING PIPE UNDER HAND WASH SINK IN S.E KITCHEN.