Maneethai Restaurant

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

INSTRUCTED TO DETAIL CLEAN THE INTERIOR SURFACE OF THE ICE MACHINE TO REMOVE BUILDUP AND MAINTAIN.

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

MUST REPLACE THE RIPPED GASKETS ON THE 3-DOOR REACH-IN REFRIGERATOR TO PROVIDE A TIGHT FITTING SEAL AND MAINTAIN.

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

INSTRUCTED TO DETAIL CLEAN THE DRY STORAGE RACKS AND ELECTRICAL LINES IN THE PREP AREA TO REMOVE DUST BUILDUP AND MAINTAIN.

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

FOUND NO CITY OF CHICAGO CERTIFIED FOOD MANAGER ON SITE WHILE PREPARING/SERVING POTENTIALLY HAZARDOUS FOODS (I.E. SUSHI, BEEF, CHICKEN, ETC.). INSTRUCTED TO HAVE ONE ON SITE AT ALL TIMES. SERIOUS VIOLATION 7-38-012

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

INSTRUCTED TO SAND OR REPLACE THE CUTTING BOARDS ON TOP OF THE PREP COOLERS IN THE PREP AREA WITH DEEP, DARK GROOVES AND STAINS. MAINTAIN SAME. MUST MAINTAIN SMOOTH AND EASILY CLEANABLE SURFACE. MUST REPLACE THE WORN RUBBER GASKETS ON THE MIDDLE D...

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

INSTRUCTED TO CLEAN THE LOWER SURFACES OF THE REACH IN FREEZERS AND THE CAN OPENER IN THE REAR PREP AREA. MAINTAIN SAME.

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

INSTRUCTED TO CLEAN AND MAINTAIN THE FLOORS IN ALL CORNERS AND UNDER/AROUND ALL HEAVY EQUIPMENT IN THE STORAGE AND PREP AREA. REMOVE FOOD DEBRIS AND DIRT.

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

INSTRUCTED TO CLEAN THE FILTERS ON THE VENTILATION HOOD, THE CEILING TILES IN THE PREP AREA WITH FOOD SPILLS, DIRT/DUST AND THE VENTS IN THE PREP AND TOILET AREA. MAINTAIN SAME.

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

INSTRUCTED TO REMOVE THE TALL WEEDS FROM THE BACK OUTSIDE AREA. MAINTAIN SAME.

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

OBSERVED POTENTIALLY HAZARDOUS FOODS STORED AT IMPROPER TEMPERATURES INSIDE OF THE SUSHI PREP AND DISPLAY COOLERS, AND REAR PREP AREA PREP LINE COOLER. OBSERVED THE FOLLOWING ITEMS AT IMPROPER TEMPERATURES INSIDE OF THE SUSHI COOLERS: SUSHI AT 44.4F...

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

DETAIL CLEAN THE TOP OF THE STEEL CABINET IN THE DRY STORAGE ROOM.

PREVIOUS SERIOUS VIOLATION CORRECTED, 7-42-090

PREVIOUS SERIOUS VIOLATIONS, FROM 3/24/14 INSPECTION (REPORT #1532225) NOT CORRECTED. #18- STILL OBSERVED RAT DROPPINGS UNDER COOKS LINE COOLER AND SUSHI THREE COMPARTMENT SINK. WITH NEW DROPPINGS NOTED UNDER THE SUSHI PREP EXPOSED HAND SINK AND ALON...

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

UPGRADED TO VIOLATION #14.

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090

UPGRADED TO VIOLATION #14.

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

ALL BULK FOOD CONTAINERS MUST BE LABELED.

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

MUST NOT STORE FOOD CUTTING BOARD ABOVE THE MOP SINK. MUST NOT USE PLASTIC GROCERY BAGS AS FOOD CONTAINERS. MUST USE WASHABLE CONTAINERS OR PROVIDE FOOD GRADE DISPOSABLE BAGS.

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

MUST INSTALL SPLASH GUARDS ON BOTH SIDES OF THE FRONT SUSHI PREP EXPOSED HAND SINK. ALL RAW WOODEN SHELVING THROUGHOUT THE KITCHEN MUST BE PAINTED OR SEALED. MUST NOT USE CARD BOARD AS LINER FOR SHELVING THROUGHOUT AND MUST NOT USE CLOTH TOWELS AS LI...

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

EXCESSIVE GREASE INSIDE EXHAUST HOOD DRIPPING DOWN ALONG WALL. MUST CLEAN AND MAINTAIN.

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

FLOORS THROUGHOUT FRONT PREP AND KITCHEN WITH DAMAGED, MISSING TILES WITH RAW EXPOSED WOOD. MUST REPLACE/REPAIR ALL DAMAGED TILES AND MAKE FLOORS THROUGHOUT SMOOTH AND CLEANABLE.

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

METAL WALLS INTERIOR AND EXTERIOR OF EXHAUST HOOD RUSTY AND IN POOR REPAIR WITH HOLES AND PEELING METAL. MUST REPAIR TO MAKE SMOOTH AND CLEANABLE. REMOVE ALL RUST. GREASE AND DEBRIS ON WALLS AND PIPING UNDER AND AROUND COOKING EQUIPMENT. MUST CLEAN A...

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

MUST PROVIDE STOPPERS FOR ALL COMPARTMENTS OF BOTH THREE COMPARTMENT SINKS. MUST PROVIDE A BACK FLOW PREVENTION DEVICE ON THE ICE MACHINE.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

MUST PROVIDE AN INTERNAL THERMOMETER FOR THE SUSHI DISPLAY COOLER.

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

EMPLOYEES MUST NOT STORE THEIR PERSONAL BELONGINGS IN FOOD PREP OR FOOD CONTACT AREAS.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

OBSERVED RAT DROPPINGS IN THE FOLLOWING AREAS. 5 DROPPINGS INSIDE CABINET DRAWER AT FRONT COUNTER AND UNDER SMALL THREE COMPARTMENT SINK. 10 DROPPINGS ALONG BASEBOARD THROUGHOUT LARGE DRY STORAGE ROOM NEXT TO WASHROOMS. 2 DROPPINGS IN KITCHEN STORAGE...

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

OUTSIDE GREASE RECEPTACLES FOUND WITHOUT LIDS AND OPEN EXPOSED GREASE. CARDBOARD AND WOOD DEBRIS ON GROUND SURROUNDING GARBAGE CONTAINERS AND OVER FLOWING CONTAINER UNABLE TO CLOSE LID. MUST PROVIDE TIGHT FITTING LID FOR GREASE CONTAINERS, REMOVE ALL...

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090

PREVIOUS MINOR VIOLATIONS FROM 2-11-14 NOT CORRECTED. #33-CLEAN AND SANITIZE ALL SHELVES, COOKING EQUIPMENT, PREP TABLES, SINKS, COOLERS, FREEZERS. #34-CLEAN FLOORS UNDER ALL EQUIPMENT, ALONG WALLS AND IN ALL CORNERS IN PREP AND STORAGE AREAS. CLEAN ...

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

ALL BULK FOOD CONTAINERS MUST BE LABELED.

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

MUST NOT STORE FOOD CUTTING BOARD ABOVE THE MOP SINK. MUST NOT USE PLASTIC GROCERY BAGS AS FOOD CONTAINERS. MUST USE WASHABLE CONTAINERS OR PROVIDE FOOD GRADE DISPOSABLE BAGS.

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

MUST INSTALL SPLASH GUARDS ON BOTH SIDES OF THE FRONT SUSHI PREP EXPOSED HAND SINK. ALL RAW WOODEN SHELVING THROUGHOUT THE KITCHEN MUST BE PAINTED OR SEALED. MUST NOT USE CARD BOARD AS LINER FOR SHELVING THROUGHOUT AND MUST NOT USE CLOTH TOWELS AS LI...

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

EXCESSIVE GREASE INSIDE EXHAUST HOOD DRIPPING DOWN. MUST CLEAN AND MAINTAIN.

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

FLOORS THROUGHOUT FRONT PREP AND KITCHEN WITH DAMAGED, MISSING TILES WITH RAW EXPOSED WOOD. MUST REPLACE/REPAIR ALL DAMAGED TILES AND MAKE FLOORS THROUGHOUT SMOOTH AND CLEANABLE.

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

METAL WALLS INTERIOR AND EXTERIOR OF EXHAUST HOOD RUSTY AND IN POOR REPAIR WITH HOLES AND PEELING METAL. MUST REPAIR TO MAKE SMOOTH AND CLEANABLE. REMOVE ALL RUST.

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

MUST PROVIDE STOPPERS FOR ALL COMPARTMENTS OF BOTH THREE COMPARTMENT SINKS. MUST PROVIDE A BACK FLOW PREVENTION DEVICE ON THE ICE MACHINE.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

MUST PROVIDE AN INTERNAL THERMOMETER FOR THE SUSHI DISPLAY COOLER.

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

EMPLOYEES MUST NOT STORE THEIR PERSONAL BELONGINGS IN FOOD PREP OR FOOD CONTACT AREAS.

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED

NO COLD WATER AT THE FRONT SUSHI PREP EXPOSED HAND SINK. HOT WATER ONLY. MUST PROVIDE HOT AND COLD RUNNING WATER. SOAP AND PAPER TOWELS AT ALL TIMES.CRITCAL VIOLATION 7-38-030.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

OBSERVED RAT DROPPINGS IN THE FOLLOWING AREAS. 5 DROPPINGS INSIDE CABINET DRAWER AT FRONT COUNTER AND UNDER SMALL THREE COMPARTMENT SINK. 10 DROPPINGS ALONG BASEBOARD THROUGHOUT LARGE DRY STORAGE ROOM NEXT TO WASHROOMS. 2 DROPPINGS IN KITCHEN STORAGE...

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

OUTSIDE GREASE RECEPTACLES FOUND WITHOUT LIDS AND OPEN EXPOSED GREASE. CARDBOARD AND WOOD DEBRIS ON GROUND SURROUNDING GARBAGE CONTAINERS AND OVER FLOWING CONTAINER UNABLE TO CLOSE LID. MUST PROVIDE TIGHT FITTING LID FOR GREASE CONTAINERS, REMOVE ALL...

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090

PREVIOUS MINOR VIOLATIONS FROM 2-11-14 NOT CORRECTED. #33-CLEAN AND SANITIZE ALL SHELVES, COOKING EQUIPMENT, PREP TABLES, SINKS, COOLERS, FREEZERS. #34-CLEAN FLOORS UNDER ALL EQUIPMENT, ALONG WALLS AND IN ALL CORNERS IN PREP AND STORAGE AREAS. CLEAN ...

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

ALL BULK FOOD CONTAINERS MUST BE LABELED.

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

MUST NOT STORE FOOD CUTTING BOARD ABOVE THE MOP SINK. MUST NOT USE PLASTIC GROCERY BAGS AS FOOD CONTAINERS. MUST USE WASHABLE CONTAINERS OR PROVIDE FOOD GRADE DISPOSABLE BAGS.

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

MUST INSTALL SPLASH GUARDS ON BOTH SIDES OF THE FRONT SUSHI PREP EXPOSED HAND SINK. ALL RAW WOODEN SHELVING THROUGHOUT THE KITCHEN MUST BE PAINTED OR SEALED. MUST NOT USE CARD BOARD AS LINER FOR SHELVING THROUGHOUT AND MUST NOT USE CLOTH TOWELS AS L...

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

EXCESSIVE GREASE INSIDE EXHAUST HOOD DRIPPING DOWN. MUST CLEAN AND MAINTAIN.

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

FLOORS THROUGHOUT FRONT PREP AND KITCHEN WITH DAMAGED, MISSING TILES WITH RAW EXPOSED WOOD. MUST REPLACE/REPAIR ALL DAMAGED TILES AND MAKE FLOORS THROUGHOUT SMOOTH AND CLEANABLE.

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

METAL WALLS INTERIOR AND EXTERIOR OF EXHAUST HOOD RUSTY AND IN POOR REPAIR WITH HOLES AND PEELING METAL. MUST REPAIR TO MAKE SMOOTH AND CLEANABLE. REMOVE ALL RUST.

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

MUST PROVIDE STOPPERS FOR ALL COMPARTMENTS OF BOTH THREE COMPARTMENT SINKS. MUST PROVIDE A BACK FLOW PREVENTION DEVICE ON THE ICE MACHINE.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

MUST PROVIDE AN INTERNAL THERMOMETER FOR THE SUSHI DISPLAY COOLER.

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

EMPLOYEES MUST NOT STORE THEIR PERSONAL BELONGINGS IN FOOD PREP OR FOOD CONTACT AREAS.

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

CLEAN AND SANITIZE ALL SHELVES, COOKING EQUIPMENT, PREP TABLES, SINKS, COOLERS, FREEZERS.

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

CLEAN FLOORS UNDER ALL EQUIPMENT, ALONG WALLS AND IN ALL CORNERS IN PREP AND STORAGE AREAS. CLEAN AND SANITIZE FLOORS ALONG WALL BEHIND COOKING EQUIPMENT, ALONG WALLS IN STORAGE CLOSET, UNDER SHELVES IN DRY STORAGE AREA AND IN OFFICE NEAR TRASH CAN.

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

SEAL OPENINGS IN WALLS IN SUSHI PREP AREA. SEAL ALL OPENINGS IN WALLS AND CEILINGS, AROUND PIPE FITTINGS, ALONG BASEBOARDS IN ALL AREAS.

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

PROVIDE LIGHT SHIELDS OR SHATTERPROOF LIGHT BULBS IN DRY STORAGE AREA.

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

REPAIR EXPOSED SINK IN SUSHI PREP AREA(SLOW DRAINING).

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

STORE MOP HEAD UPRIGHT TO PREVENT INSECT BREEDING. ELEVATE ALL STOCK OFF FLOOR IN PREP AND STORAGE AREAS.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

OBSERVED 10-15 RAT DROPPINGS ON FLOOR ALONG WALLS IN SINGLE SERVICE ARTICLE CLOSET, 10-15 RAT DROPPINGS ON FLOOR IN NORTHWEST CORNER NEAR LADDERS, 3 RAT DROPPINGS ON SHELF UNDER STOVE TOP, ROACH ACTIVITY ON TABLE UNDER MICROWAVES IN PREP AREA. INSTRU...

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

OUTSIDE GARBAGE AREA NOT CLEAN AND MAINTAINED, DUMPSTER OVERFLOWING WITH TRASH, DUMPER LID NOT CLOSING. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN OUTSIDE GARBAGE AREA, REMOVE EXCESS TRASH, DUMPSTER LIDS MUST BE TIGHT-FITTING. SERIOUS VIOLATION 7-38-02...

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

CLEAN ALL SHELVES, COOKING EQUIPMENT, PREP TABLES, SINKS, COOLERS, FREEZERS.

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

CLEAN FLOORS UNDER ALL EQUIPMENT, ALONG WALLS AND IN ALL CORNERS IN PREP AND STORAGE AREAS.

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

SEAL OPENINGS IN WALLS IN SUSHI PREP AREA.

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

REPAIR EXPOSED SINK IN SUSHI PREP AREA(SLOW DRAINING).

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

STORE MOP HEAD UPRIGHT TO PREVENT INSECT BREEDING. ELEVATE ALL STOCK OFF FLOOR IN PREP AND STORAGE AREAS.

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

LABEL ALL BULK CONTAINERS IN PREP AREA. POST CONSUMER ADVISORY.

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

REMOVE GROCERY BAGS AND PROPERLY STORE FOOD IN PROPER FOOD STORAGE BAGS.

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

CLEAN INTERIOR AND EXTERIOR OF ALL COOKING EQUIPMENT, COOLERS, FREEZERS, PREP TABLES.

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

CLEAN FLOORS UNDER ALL EQUIPMENT, ALONG WALLS AND IN ALL CORNERS IN PREP, STORAGE AND DISH WASHING AREAS.

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

REPLACE MISSING END CAPS ON LIGHT SHIELDS IN REAR PREP AREA.

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

REMOVE EXCESS CARDBOARD BOXES OUTSIDE REAR DOOR. STORE MOP HEAD UPRIGHT TO PREVENT INSECT BREEDING.

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

ALL FOOD HANDLERS MUST WEAR HAIR RESTRAINTS.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

STORE WASH CLOTHS IN SANITIZING SOLUTION.

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

DETAIL CLEAN FLOORS AROUND HEAVY EQUIPMENT/ALONG WALLS IN KITCHEN PREP AREA, UNDER SHELVING IN DRY FOOD STORAGE AREA. CLEAN SAME.

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

END CAPS FOR LIGHT SHIELDS MISSING AT SOME LIGHT IN KITCHEN AT CEILIG. PROVIDE SAME.

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.Utensils not properly stored. Instructed to invert u...

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.Floor along wallbase and behind equipment not cleaned. Instructed to detail clean daily.

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.Wall not maintained behind three compartment sink in front. Instructed to install splash guard or repair and seal wall.

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

All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces.Light bulbs in prep area not provided with end caps. Instructed to replace...

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

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.Thermometer not visible inside coolers. Instructed to hav...

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

Sanitizing rinse for equipment and utensils not proper concentration strenght. Rack of utensils inside dish machine at the time of inspecting and after manager ran machine again not properly sanitizing. Chlorine sanitizer at 0 ppm. Instructed manager...

DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED

Dish washing facilities not maintained or operated. Three compartment sink not maintained or operated. While draining water in three compartment sink, water coming up from the bottom of dish machine drain/waste rack. Instructed to have plumbing prope...

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

Utensils not properly stored. Instructed to invert utensils to prevent contamination before use.

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

Floor along wallbase and behind equipment not cleaned. Instructed to detail clean daily.

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

Wall not maintained behind three compartment sink in front. Instructed to install splash guard or repair and seal wall.

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

Light bulbs in prep area not provided with end caps. Instructed to replace missing end caps.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

Thermometer not visible inside coolers. Instructed to have thermometer conspicuous inside coolers.

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

VIOLATION STILL PENDING FROM INSPECTION REPORT#659470 11/25/11.

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

VIOLATION STILL PENDING FROM INSPECTION REPORT#659470 11/25/11.

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

VIOLATION STILL PENDING FROM INSPECTION REPORT#659470 11/25/11.

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.W...

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 SEAL ALL RAW WOODEN SURFACES ALONG PREP COOLER IN KITCHEN USING A NON-TOXIC FINISH,REMOVE DUCT TAPE ON EXTERIOR SURF...

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.MUST REPLACE BROKEN 4" COVING ALONG BASEBOARDS AT REAR DRY STORAGE ROOM.

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.MUST SEAL OPENING AROUND ELECTRICAL FIXTURE OVER THE FOOD PREP COOLER IN KITCHEN,REPLACE WATER STAINED CEILING TILES IN TOILET ROOMS/DRY STORAGE ROOM/KITCHEN.

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. MUST CLEAN VENTS ABOVE COOKING EQUIPMENT, REAR KITCHEN AREA

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. MUST CLEAN FLOORS UNDER AND BEHIND ALL EQUIPMENT

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. MUST REPAIR BROKEN WALL AREA BY FRONT 3 COMPARTMENT SINK

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

MUST STORE EMPLOYEES BELONGINGS ONE DESIGNATED AREA NICE AND NEATLY

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...

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

All hot food shall be stored at a temperature of 140F or higher.FOUND APPROXIMATELY 2# OF COOKED RICE HELD AT 73.4F.MANAGER VOLUNTARILY DISCARDED AT THIS TIME.IN ORDER TO CONTINUE HOLDING SUSHI RICE SAFELY IN THIS TEMPERATURE DANGER ZONE,YOU MUST HAV...

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.ALL MULTI-USE UTENSILS,SINGLE SERVICE ARTICLES MUST ...

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.FOUND GASKET AT 3 DOOR COOLER IN POOR REPAIR.

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.FLOOR UNDER HOT COOKING EQUIPMENT IS DIRTY,CLEAN FLOORS IN DETAIL.

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

Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities.LIGHT BULBS ABOVE FOOD PREP TABLE IN KITCHEN NOT SHIELDED.

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.REMOVE ALL CLUTTER FROM BACK ROOM.