Kitchenette Corporation

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

2-102.14(A)-OBSERVED NO EMPLOYEE HEALTH POLICY ON SITE. MUST PROVIDE PRIORITY FOUNDATION VIOLATION: 7-38-012(A) NO CITATION ISSUED

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

2-501.11 OBSERVED NO VOMITING AND DIARRHEAL INCIDENT CLEAN UP POLICY IN PLACE AND KIT ON SITE. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION. 7-38-005. NO CITATION ISSUED

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

6-301.14: **C** Handwashing Signage 6-301.11 A sign or poster that notifies FOOD EMPLOYEES to wash their hands shall be provided at all HAND WASHING SINKS used by FOOD EMPLOYEES and shall be clearly visible to FOOD EMPLOYEES. -

PROPER DATE MARKING AND DISPOSITION

3-501.17(A) ALL PREPARED FOODS IN COOLERS MUST BE PROPERLY LABELED WITH PRODUCT NAME, AND EXPIRATION DATE WITHIN 7 DAYS. PRIORITY FOUNDATION VIOLATION:7-38-005. NO CITATION ISSUED. -

CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD

3-603.11 PREMISES IS A SUSHI PLACE WITH RAW PRODUCTS FOR SUSHI; NO CONSUMER ADVISORY, FOOD ITEMS IS NOT DISCLOSED OR THERE IS NO REMINDERS STATEMENT TO CUSTOMERS. INSTRUCTED TO HAVE A CONSUMER ADVISORY ON THE MENU WITH DISCLOSURE NOTICE AND REMIND...

COMPLIANCE WITH VARIANCE/SPECIALIZED PROCESS/HACCP

3-502.11(C) SUSHI RICE PH TESTING LABORATORY DOCUMENTATION EXPIRED. NOTED TESTING DATE 2008. MUST BE UPDATED/TESTED EVERY 5 YEARS. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED. -

FOOD PROPERLY LABELED; ORIGINAL CONTAINER

3-302.12 FOOD CONTAINER/BOTTLES USED FOR FOOD MUST BE LABEL WITH COMMON NAME OF FOOD

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

4-101.19 CLOTH CURTAINS SEPARATING THE REAR FOOD PREP AREAS AND HALLWAY FOUND EXTREMELY SOILED. MUST CLEAN AND MAINTAIN.----MUST NOT USE DUCT TAPES TO REPAIR PIPES, WALLS,SHELVING ETC. THROUGHOUT ALL FOOD PREP AREAS.----REAR PREP SHELVING FOUND DIRTY...

NON-FOOD/FOOD CONTACT SURFACES CLEAN

4-601.11(C) INTERIOR AND EXTERIOR OF ALL COOLERS, FREEZERS AND COOKS LINE EQUIPMENT FOUND DIRTY WITH EXCESSIVE FOOD DEBRIS AND GREASE. MUST CLEAN AND MAINTAIN.

NON-FOOD/FOOD CONTACT SURFACES CLEAN

4-601.11(C) INTERIOR OF THE ICE MACHINES WHITE PLASTIC SHIELD WITH SOME RUST SUBSTANCE. MUST CLEAN OR REPLACE SHIELD .

GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED

5-501.115 MUST REMOVE GREASED PLASTIC CRATES USED FOR SHELVES IN PREP AREA AND SUSHI AREA ,REMOVE AND PROVIDE RAISED SHELVES,6" OFF THE FLOOR..

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

6-101.11 BROKEN OR IN POOR REPAIR FLOOR TILE UNDER COOKING EQUIPMENT,AND COOLERS. MUST REPLACE. 6-201.17 EXCESSIVE DUST AND GREASE ON FAN ABOVE THE EXIT DOOR. MUST CLEAN AND MAINTAIN.--

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

6-201.11 WALL CAULKING AT THE DISH AREA THREE COMPARTMENT AND ONE COMPARTMENT SINK FOUND BLACKENED, MOLDY, PEELING. MUST REPLACE AND MAINTAIN

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

6-201.11 FLOORS IN THE FOLLOWING AREAS WITH DIRT, FOOD AND GREASE DEBRIS: BEHIND GREASE TRAP, UNDER THREE COMPARTMENT SINK, BEHIND ALL REAR KITCHEN COOLERS, FREEZERS, METAL PREP TABLE. MUST CLEAN AND MAINTAIN ALL. -

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED

6-202.11(B) MISSING END CAPS AT LIGHT SHIELD IN THE KITCHEN ABOVE COOKING EQUIPMENT AND PREP COOLER . MUST PROVIDE END CAPS OR PROVIDE A SHATTER PROOF BULB.

ALLERGEN TRAINING AS REQUIRED

PA 100-0367 OBSERVED FACILITY FOOD SERVICE SANITATION MANAGERS WITHOUT REQUIRED ALLERGEN TRAINING CERTIFICATION. MUST OBTAIN AND MAINTAIN

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

FOUND EXPOSED HAND SINK 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 DISHWASHING AREAS. MUST CLEAN AND SANITIZE.

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

FOUND NO BACKFLOW PREVENTION DEVICES AT ICE MACHINE WATERLINE. MUST PROVIDE.

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

FOUND EXPOSED HAND SINK NOT CLEAN. MUST CLEAN AND SANITIZE.

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

FOUN FLOORS NOT CLEAN AT DISHWASHING AREAS. MUST CLEAN AND SANITIZE.

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

FOUND NO BACKFLOW PREVENTION DEVICES AT ICE MACHINE WATERLINE AND MOP SINK FAUCET. MUST PROVIDE.

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

MUST LABEL AND DATE ALL PREPARED, READY TO EAT FOOD ITEMS INSIDE 3-DOOR REFRIGERATOR IN KITCHEN FOOD PREPARATION AREA.

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

OBSERVED BROKEN HANDLE DOOR AT THE 3-DOOR REFRIGERATOR IN FOOD PREPARATION AREA. MUST REPAIR AND MAINTAIN.

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

OBSERVED CRACKED FLOOR TILES IN KITCHEN FOOD PREPARATION AREA IN FRONT OF HEAVY REFRIGERATION UNITS. MUST REPAIR AND MAINTAIN.

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

OBSERVED DIRT AND DUST BUILD UP ON CEILING AND WALL ABOVE REFRIGERATION UNITS IN KITCHEN FOOD PREP AREA. MUST LEAN AND MAINTAIN.

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

ADDITIONAL WATER PRESSURE NEEDED AT THE 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 ALSO OBSERVED FOOD ENCRUSTED ON EXTERIOR OF DISHMACHINE AND DISHMACHINE DRAINBOARD LOWER SIDE. INSTRUCTED MANAGER TO CLEAN.

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

OBSERVED GREASE BUILD UP ON FLOOR IN REAR PREP AREA UNDER WOK. INSTRUCTED MANAGER TO CLEAN FLOOR AND MAINTAIN.

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

OBSERVED GREASE/DUST BUILD UP ON WALL IN REAR PREP AREA ABOVE 3-COMPARTMENT SINK/ON PIPE AT SAME WALL ALSO GREASE DRIPPING FROM FAN COVER AT REAR PREP ABOVE DISHMACHINE. INSTRUCTED MANAGER TO CLEAN WALLS AND PREP AREA FAN COVER.

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

REAR PREP AREA EXPOSED HANDWASH BOWL PIPE DRAINING SLOWLY. INSTRUCTED MANAGER TO MAINTAIN SINK.

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

CLOSET UNDER STAIRCASE FLOOR CLUTTERED. INSTRUCTED MANAGER TO REMOVE ITEMS OR ELEVATE ALL ITEMS 6" OFF FLOOR.

FOOD HANDLER REQUIREMENTS MET

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

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

DETAIL CLEAN AND MAINTAIN THE FAN VENT COVER IN THE TWO DOOR REFRIGERATOR OUTSIDE OF THE PREP AREA TO REMOVE HEAVY DUST DEBRIS BUILDUP.

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

DETAIL CLEAN AND MAINTAIN THE FLOORS IN THE WOMENS BATHROOM TO REMOVE DIRT BUILDUP.

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

DETAIL CLEAN WALLS BEHIND AND RIGHT OF COOKING EQUIPMENT TO REMOVE GREASE BUILDUP THAT RUNS FROM THE FLOOR TO THE CEILING. PROVIDE REGULAR CLEANING AND MAINTAIN.

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

FOUND THE COLD WATER FAUCET LEAKING FROM THE EXPOSED HAND SINK AT THE SUHSI BAR. INSTRUCTED TO REPAIR AND MAINTAIN.

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

NO CITY OF CHICAGO CERTIFIED FOOD MANAGER ON SITE NOR A CITY OF CHICAGO FOODSERVICE SANITATION CERTIFICATE POSTED WHILE POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED. INSTRUCTED TO ENROLL PROVIDE CITY OF CHICAGO CERTIFICATE. CERTIFIED FOOD MANA...

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

MUST REPAIR SLOW DRAIN AT EXPOSED HAND WASH SINK LOCATED NEXT TO 3-COMPARTMENT SINK IN REAR PREP AREA. VENTILATION IN MEN'S BATHROOM NOT WORKING. MUST REPAIR.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

ICE SCOOP STORED INSIDE OF ICE MACHINE. MUST PROPERLY STORE ICE SCOOP IN A CLEAN CONTAINER. MUST PROPERLY STORE WIPING CLOTHES IN A SANITIZING SOLUTION WHEN NOT IN USE.

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 COOKED CHICKEN STORED IN DISPLAY COOLER AT TEMPERATURE OF54.5F, 62.3F,AND 61F.ALSO RAW CHICKEN(GROUND)USED TO FILL EGGROLLS AT TEMP OF 46.7F,AND47.9F; COOKED RICE STORED IN TWO DOOR...

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. PROVIDE FOOD BAGS OR FOOD CONTAINERS TO STORE FOOD ...

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.REMOVE BROKEN ICE SCOOP, PROVIDE A NEW ICE SCOOP.

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 INTERIOR OF DEEP FRYER.

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

Cleaning equipment shall be properly stored away from food, utensils, equipment, and clean linens.PROPERLY STORE EMPTY POP CANS FROM OUTSIDE AREA. PROVIDE A CONTAINER WITH A LID.