KYOTO SUSHI RESTAURANT.

ALL CLEAN UTENSILS POTS AND PANS,TRAYS, MUST BE STORED UPSIDE DOWN/INVERTED.

CAULK AROUND THE EXPOSED HAND SINK WORN OUT,WITH BLACK MOLDY LIKE SUBSTANCE. MUST RE CAULK AND MAINTAIN.

MUST CLEAN AND SANITIZE INTERIOR PANEL OF THE ICE MACHINE AND MAINTAIN.

MUST CLEAN IN DETAIL THE HOOD WITH GREASE AND DUST BUILD-UP. CLEAN IN DETAIL THE EXIT DOOR AND MAINTAIN.WALLS INSIDE THE WALK IN COOLER WITH PEELING PAINT. MUST SCRAPE PEELING PAINT AND MAINTAIN.

FOUND NO "NO SMOKING" SIGN POSTED ON THE ENTRANCE DOOR. INSTRUCTED TO POST A "NO SMOKING " SIGN ON ALL ENTRANCE DOOR. CITATION ISSUED CLEAN INDOOR AIR ORDINANCE. 7-32-020B.

PREVIOUS SERIOUS VIOLATION FROM 4-3-13 NOT CORRECTED.#29-.#34- FLOORS THROUGHOUT REAR COOKS LINE WITH EXCESSIVE GREASE AND FOOD DEBRIS, MUST CLEAN AND MAINTAIN.#35-EXCESSIVE GREASE ON WALL OF COOKS LINE. MUST CLEAN/REMOVE.CRITICAL CITATION ISSUED. 7-42-090. EMPLOYEES ARE CLEANING DURING THIS INSPECTION.

SEE VIOLATION #14.

THE FOLLOWING EQUIPMENT MUST CLEAN: INTERIOR COOKS LINE COOLERS.

FLOOR UNDER DISH MACHINE AREA WITH DIRT, DEBRIS. ALL STORED ITEMS THROUGHOUT DISH AREA.

ONE SHELLFISH TAG ON PREMISES FOR OYSTERS WITH SHIPPING DATE 2-26-13. FRESH OYSTERS AND MUSSELS LISTED ON MENU. MUST RETAIN SHELLFISH TAGS FOR A MINIMUM OF 90 DAYS. CRITICAL CITATION ISSUED 7-38-005(B-2).

OBSERVED DURING INSPECTION CLEAN PANS,DISHES, CUTTING BOARDS AND COOKING UTENSILS STORED INSIDE AND ON TOP OF DIRTY UTILITY MOP SINK. INSTRUCTED MANAGEMENT TO REMOVE RE-WASH, RINSE AND SANITIZED AND REVIEWED PROPER USE OF UTILITY MOP SINK. CRITICAL CITATION ISSUED 7-38-005(A).

NO PAPER TOWELS AT REAR PREP EXPOSED HAND SINK AND TOWELS AT FRONT SUSHI PREP NOT ACCESSIBLE. MANAGEMENT PROVIDED FOR BOTH SINKS. CRITICAL CITATION ISSUED. 7-38-030.

PREVIOUS MINOR VIOLATIONS FROM 1-11-11 NOT CORRECTED. #32- INTERIOR WOODEN STORAGE CABINETS AT SUSHI BAR WITH DIRT AND DEBRIS, MUST CLEAN. MUST NOT USE TIN FOIL AS LINER FOR EQUIPMENT ON COOKS LINE.#34- FLOORS THROUGHOUT REAR COOKS LINE WITH EXCESSIVE GREASE AND FOOD DEBRIS, MUST CLEAN AND MAINTAIN. MISSING BASEBOARD TILES, CRACKED AND IN POOR REPAIR ON COOKS LINE. MUST REPLACE/REPAIR.#35-EXCESSIVE GREASE ON WALL OF REAR COOKS LINE. MUST CLEAN AND MAINTAIN.#40- MUST PROVIDE INTERNAL THERMOMETER FOR FRONT SUSHI PREP 2 DOOR COOLER.SERIOUS CITATION ISSUED 7-42-090.

SHELVING UNDER SUSHI DISPLAY COOLERS WITH FOOD DEBRIS. MUST REMOVE, MAINTAIN CLEAN.

THE FOLLOWING EQUIPMENT MUST CLEAN: INTERIOR BOTH SUSHI PREP COOLERS, INTERIOR COOKS LINE COOLERS, INTERIOR/EXTERIOR TOASTER OVEN.

FLOOR UNDER DISH MACHINE AREA WITH DIRT, DEBRIS. ALL STORED ITEMS THROUGHOUT DISH AREA AND REAR HALLWAY STORAGE MUST BE ELEVATED FROM FLOOR 6" OR ABOVE.

DIRTY DUSTY WALL FAN AT DISH MACHINE AREA. MUST CLEAN AND MAINTAIN.

MISSING LIGHT SHIELD END CAPS AT REAR PREP AND DISH MACHINE AREA. MUST REPLACE.

LEAK UNDER THREE COMPARTMENT SINK. MUST REPAIR. ONE COMPARTMENT PREP SINK ON COOKS LINE AND SUSHI PREP EXPOSED HAND SINK EXTREMELY DIRTY WITH GREASE AND DEBRIS. MUST CLEAN AND MAINTAIN.

MUST NOT STORE PERSONAL BELONGINGS SUCH AS CLOTHES, SHOES, BACK PACKS IN FOOD PREP AREAS.

SUSHI PREP AND COOKS LINE WIPING CLOTHS MUST BE STORED IN A CLEAN CONTAINER WITH A SANITIZING SOLUTION.

All hot food shall be stored at a temperature of 140F or higher. OBSERVED DURING INSPECTION SUSHI RICE IN HOT HOLDING UNIT IN REAR PREP AT 72.1F. NO DOCUMENTATION ON PREMISES OF BIOLOGICAL TESTING OF PH LEVELS OF SUSHI RICE. RICE DISCARDED AND INSTRUCTED UNTIL SUCH DOCUMENTATION IS OBTAINED ALL SUSHI RICE MUST BE HELD AT 140F OR ABOVE.

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. OBSERVED DURING INSPECTION CLEAN POTS, PANS AND COOKING UTINSELS STORED INSIDE AND ON TOP OF DIRTY UTILITY MOP SINK. INSTRUCTED MANAGEMENT TO REMOVE RE-WASH, RINSE AND SANITIZED AND REVIEWED PROPER USE OF UTILITY MOP SINK.

Adequate and convenient hand washing facilities shall be provided for all employees. OBSERVED DURING INSPECTION PAPER TOWEL NOT ABLE TO DISPENSE AT SUSHI BAR EXPOSED HAND SINK. NO PAPER TOWEL AT REAR PREP EXPOSED HAND SINK. NO SOAP AT DISH AREA EXPOSED HAND SINK. ALSO OBSERVED EMPLOYEE USING SUSHI BAR EXPOSED HAND SINK FOR FOOD PREP PURPOSES. FOOD DRAINING BOWL WITH FOOD DEBRIS INSIDE SINK AND EMPLOYEE FILLING FOOD PAN WITH WATER FROM SINK FOR PREP USE FOR SUSHI ROLLS. MANAGEMENT CORRECTED DURING INSPECTION AND REVIEWED PROPER USAGE OF EXPOSED HAND WASHING SINKS.

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. INTERIOR WOODEN STORAGE CABINETS AT SUSHI BAR WITH DIRT AND DEBRIS, MUST CLEAN. MUST NOT USE TIN FOIL AS LINER FOR EQUIPMENT ON COOKS LINE.

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. ALL STORED ITEMS IN DINIG ROOM STORAGE CLOSET MUST BE ELEVATED AND ORGANIZED FROM FLOOR 6" OR ABOVE. FLOORS THROUGHOUT REAR COOKS LINE WITH EXCESSIVE GREASE AND FOOD DEBRIS, MUST CLEAN AND MAINTAIN. MISSING BASEBOARD TILES, CRACKED AND IN POOR REPAIR ON COOKS LINE. MUST REPLACE/REPAIR.

The walls and ceilings shall be in good repair and easily cleaned. EXCESSIVE GREASE ON WALL OF REAR COOKS LINE. MUST CLEAN AND MAINTAIN.

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 REMOVE THREADED NOZZLE FROM KITCHEN THREE COMPARTMENT SINK.

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. MUST PROVIDE FOR SUSHI BAR PREP TWO DOOR COOLER.

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. BALES OF HAY MUST BE REMOVED FROM OUTDOOR PATIO AND ALL STORED ITEMS ON REAR WALK-WAY MUST BE REMOVED INCLUDING BUCKETS OF CORN STARCH.