MARKET CREATIONS.

FOUND POTENTIALLY HAZARDOUS FOODS MAINTAINED AT IMPROPER TEMPERATURES. APPROX 5-LBS OF FRIED CHICKEN AT BUFFET BAR AT 117.8,127.8F,25 LBS OF COOKED BREAFAST PORK SAUSAGE IN COOLERS AT 52.3F,66.7F,2LBS OF CORN BEEF HASH AT 60.5F,VEGGIE SAUSAGE AT 60.6F, 2-LBS OF RAW SALMON AT SUSHI BAR-45.1F, 4-LBS OF CRAB-45.8F. ALL FOODS REMOVED AND DISCARDED BY MANAGER APPROX 38-LBS/COST $ 90.00-CDI. CRITICAL VIOLATION 7-38-005A.

FLOORS NEED RE-GROUTING IN THE POT/PAN STORAGE AREA.MUST REPAIR.

FILTERS NEED CLEANING UNDER HOOD OF COOKING EQUIPMENT.MUST CLEAN/MAINTAIN.

NO LABELS ON LARGE DRY STORAGE BINS IN SALAD PREP AREA.MUST INSTALL

HANDLE IN POOR REPAIR ON REACH IN FREEZER IN SALAD PREP AREA.MUST REPAIR.

OBSERVED SEVERAL AREAS OF THE FLOOR NEED RE-GROUTING.ENTIRE AREA BETWEEN DISHMACHINE,3-COMP SINK,EXPOSED HAND SINK AREA,SALAD PREP AREA,AND AT DEEP FRYERS AT( AMERICAN FOOD STATION.)

OBSERVED PREMISES DISHWASHING FACILITIES AT THE 3-COMPARTMENT SINK NOT MAINTAINED,(IE MISSING 1- RIGHT FAUCET ).FAUCET ON THE LEFT SIDE UNABLE TO REACH THE LAST COMPARTMENT.MUST REPLACE RIGHT FAUCET.SERIOUS VIOLATION ISSUED 7-38-030.

NO LABELS ON LARGE DRY STORAGE BINS IN SALAD PREP AREA.MUST INSTALL.

HANDLE IN POOR REPAIR ON REACH IN FREEZER IN SALAD PREP AREA.MUST REPAIR.

OBSERVED SEVERAL AREAS OF THE FLOOR NEED RE-GROUTING.ENTIRE AREA BETWEEN DISHMACHINE,3-COMP SINK,EXPOSED HAND SINK AREA,SALAD PREP AREA,AND AT DEEP FRYERS AT( AMERICAN FOOD STATION.)

NOTED POOR HYGIENIC PRACTICES AT THE PREP AREAS. NOTED EMPLOYEE WHILE WEARING GLOVES WASHED CLEANED DISHES AT THE SINK, EMPTY THE TRASH INTO THE GARBAGE CAN AT THE DISH WASHING AREA AND WENT BACK TO PREPARING FOOD WITHOUT CHANGING GLOVES OR WASHING HANDS. NOTED ANOTHER EMPLOYEE LEAVE THE PREP AREA WITH GLOVES ON TO THE WALK IN COOLER, OPEN THE WALK IN COOLER DOORS WITH THE GLOVES ON; GET FOOD FROM THE WALK IN COOLER AND GO BACK TO THE PREP AREA TO CONTINUE PREPPING WITHOUT CHANGING GLOVES OR WASHING HANDS. STILL SAW ANOTHER EMPLOYEE LEAVING THE REAR PREP AREA WITH GLOVES ON TO THE MAIN KITCHEN PREP, TURN ON THE STOVE WITH GLOVES ON, GOES BACK TO THE REAR TO GET WATER THEN BACK TO THE PREP TO CONTINUE PREPPING WITHOUT CHANGING GLOVES OR WASHING THEIR HANDS. DISCUSSED WITH MANAGEMENT THAT GLOVES MUST BE CHANGED AND HANDS WASHED WHEN CHANGING TASK OR MOVING FROM ONE PREP AREA TO ANOTHER. CITATION ISSUED FOR CRITICAL VIOLATION #7-38-010(A)

NOTED OVER 45 FLYING INSECTS ON WALLS,CEILING AND BOXES AND ONE LIVE ROACH ON WALL BY THE HAND WASH SINK AT THE REAR PREP AREA,BY THE DISH WASHING AREA AND REAR DRY STORAGE AREA. INSTRUCTED TO CLEAN AND SANITIZE AFFECTED AREAS. RECOMMENDED TO CONTACT WITH PEST CONTROL COMPANY. CITATION ISSUED FOR SERIOUS VIOLATION #7-38-020

NOTED THORN RUBBER GASKETS AT DOOR OF 2 DOOR REFRIGERATION UNIT AT THE REAR PREP AREA. INSTRUCTED TO REPAIR AND/OR REPLACE....NOTED DIRTY AND RUSTY SHELVES INSIDE WALK IN COOLER. INSTRUCTED TO CLEAN, REPAINT WITH NON TOXIC FOOD GRADE PAINT AND/OR REPLACE....NOTED SHELVES UNDERNEATH PREP TABLE LINED WITH FOIL PAPER. INSTRUCTED TO REMOVE FOIL PAPER, CLEAN AND MAINTAIN TO PREVENT HIDING PLACES FOR PEST.

NOTED FOOD SPILL INSIDE 2 DOOR REFRIGERATION UNIT AT THE REAR FOOD PREP AREA. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN....MUST ALSO CLEAN STANDING WATER INSIDE SERVICE COOLER BY THE WARMING UNIT.

NOTED THICK GREASE ACCUMULATION UNDERNEATH COOKING STOVE. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN. MUST ALSO CLEAN FLOORS ALONG WALL BASE AND UNDERNEATH EQUIPMENT AT THE DRY STORAGE AREAS AND EMPLOYEE LOCKER ROOM.

NOTED DUSTY CEILINGS, FANS, WALLS AND VENTS THROUGHOUT REAR PREP AREA, WALK IN COOLER, DRY STORAGE AND EMPLOYEE LOCKER ROOM. INSTRUCTED TO CLEAN AND MAINTAIN.

MUST REMOVE KNIVES FROM BETWEEN KNIFE RACK AND EXTERIOR OF COOLER, CLEAN/SANITIZE KNIVES AND KNIFE RACK, PROPERLY STORE.

CLEAN INTERIOR BOTTOM OF UPRIGHT FREEZER, MAINTAIN AT ALL TIMES. DETAIL CLEAN SHELVES WHERE COKING WINE IS STORED AND SHELVES AT REAR WHERE DRY GOOD ITEMS ARE STORED. DETAIL CLEAN SHELVES WHERE COOKING

DETAIL CLEAN FLOORS OUTSIDE EMPLOYEE AREA WHERE CAN GOODS AND DRY FOOD ITEMS ARE STORED, REAR PREP AREA. SEAL/REPLACE MISSING FLOOR COVING IN DEEP FRYER AREA AND WHERE NECESSARY TO PREVENT PEST HARBORAGE.

MUST PROVIDE A LIGHT SHIELD IN 3-DOOR FREEZER. REPLACE MISSING CEILING TILES AND DAMANGED/CRACKED LIGHT SHIELDS WHERE NEEDED.

NO SANITARY HAND DRYING DEVICE/PAPER TOWELS AT FIRST EXPOSED HANDWASHING SINK UPON ENTRANCE TO SUSHI PREP AREA. MUST PROVIDE. CRITICAL VIOLATION 7-38-030.

OBSERVED ICE IN PLASTIC BINS AND CONTAINERS WITH NO LIDS FOR SODA MACHINE, BEING TRANSPORTED FROM ANOTHER RESTAURANT ON SAME FLOOR TO THIS LOCATION THROUGHT A COMMON EXPOSED AREA SHARED WITH THE PUBLIC NOT PROTECTED FROM THE ELEMENTS. ALSO NOTED RICE BEING PREPARED IN RICE COOKER ON TABLE IN EMPLOYEES PERSONAL STORAGE AREA WITH CLOTHES, SHOES AND OTHER PERSONAL ITEMS. ALSO NOTED FRESH GINGER AND WASABI SPREAD IN BOWELS ON COUNTER NOT PROTECTED FOR CUSTOMER USE. INSTRUCTED TO PROTECT FOODS, COVER ICE, AND REMOVE RICE COOKER FROM EMPLOYEE AREA. SERIOUS VIOLATION 7-38-005(A).

OBSERVED A FEW LIVE ROACHES CRAWLING IN/OUT OF ELECTRICAL OUTLET ON WALL ABOVE PREP TABLE IN FRYER AREA. ALSO NOT OVER FOURTY FRUIT FLIES ON WALL AND SHELVES IN DISHWASHING AREA AND AT REAR PREP AREA. INSTRUCTED TO CONTACT PEST CONTROL OPERATOR FOR SERVICE. SERIOUS VIOLATION 7-38-020.

MUST REMOVE KNIVES FROM BETWEEN KNIFE RACK AND EXTERIOR OF COOLER, CLEAN/SANITIZE KNIVES AND KNIFE RACK, PROPERLY STORE.

MUST PROVIDE SPLASH GUARDS AT BOTH EXPOSED HANDWASHING SINKS SEPERATED BY SUSHI PREP COUNTER IN SUSHI PREP AREA. MUST PROVIDE.

CLEAN INTERIOR BOTTOM OF UPRIGHT FREEZER, MAINTAIN AT ALL TIMES. DETAIL CLEAN SHELVES WHERE COKING WINE IS STORED AND SHELVES AT REAR WHERE DRY GOOD ITEMS ARE STORED. DETAIL CLEAN SHELVES WHERE COOKING

DETAIL CLEAN FLOORS OUTSIDE EMPLOYEE AREA WHERE CAN GOODS AND DRY FOOD ITEMS ARE STORED, REAR PREP AREA. SEAL/REPLACE MISSING FLOOR COVING IN DEEP FRYER AREA AND WHERE NECESSARY TO PREVENT PEST HARBORAGE.

MUST PROVIDE A LIGHT SHIELD IN 3-DOOR FREEZER. REPLACE MISSING CEILING TILES AND DAMANGED/CRACKED LIGHT SHIELDS WHERE NEEDED.

CLEAN, ORGANIZE AND MAINTAIN EMPLOYEE STORAGE AREA.

NOTED CUTTING KNIVES AT THE FRONT PREP STATION LAYING ON THE BOTTOM SHELF OF PREP STATION. MUST PROPERLY STORE IN A KNIFE RACK OR CONTAINER.

MUST DETAIL CLEAN INTERIOR OF OF COOLERS AND FREEZER TO REMOVE SPILLS AND DEBRIS. ALSO MUST CLEAN ALL STORAGE SHELVING TO REMOVE FOOD SPILLS.

MUST DETAIL CLEAN FLOORS THOUGH OUT PREMISES TO REMOVE SPILLS, DEBRIS AND GREASE, ESPECIALLY ALONG THE WALL BASE AND IN CORNERS.

MUST CLEAN WALLS AND CEILING TILES WHERE NEEDED TO REMOVE DUST AND FOOD SPLATTER.

MUST PROVIDE AND MAINTAIN A WORKING THERMOMETER INSIDE THE WALK IN COOLER.

DURING INSPECTION FOUND POTENTIALLY HAZARDOUS FOODS NOT MAINTAINING PROPER TEMPERATURE. FOUND TWO STAINLESS STEEL PANS IN AN UPRIGHT HOT BOX CONTAINING CHICKEN DRUMSTICKS(10LBS APPROXIMATE VALUE OF $40.00 AT 60.8F AND 69.2F RESPECTIVELY.HOT BOX WAS MAINTAINING PROPER TEMPERATURE AT TIME OF INSPECTION. ALSO FOUND 5LBS APPROXIMATE VALUE OF $25.00 OF SALT AND PEPPER SHRIMP 122.9F AT THE HOT HOLDING BUFFET SERVING LINE IN A STAINLESS STEEL PAN IMPROPERLY SET-UP WITHOUT ENOUGH HOT WATER UNDER THE PAN. FOUND 4LBS APPROXIMATE VALUE OF $20.00 OF EGG SALAD 58.3F AT THE COLD HOLDING BUFFET SERVING LINE IN A STAINLESS STEEL PAN IMPROPERLY SET-UP WITHOUT ENOUGH ICE UNDER THE PAN. MANAGEMENT VOLUNTARILY DISCARDED AND DENATURED ALL FOOD ITEMS MENTIONED ABOVE. REMINDED MANAGEMENT TO ALWAYS MAINTAIN POTENTIALLY HAZARDOUS FOODS AT 40F AND BELOW FOR COLD HOLDING AND 140F AND ABOVE FOR HOT HOLDING.CRITICAL CITATION ISSUED 7-38-005(A)

DURING INSPECTION OBSERVED TWO FOOD HANDLERS AT THE FRONT MAIN COOKING PREP LINE DRINKING WATER AND SODA IN CUPS WITHOUT LIDS AND THEY RETURNED TO THE PREP LINE WITHOUT PRACTICING GOOD HYGIENIC PRACTICES WHICH IS A SOURCE OF CROSS CONTAMINATION. INSTRUCTED STAFF NOT TO EAT OR DRINKING IN FOOD PREP AREAS. ALSO INSTRUCTED STAFF TO WASH THEIR HAND USING GOOD HYGIENIC PRACTICES.CRITICAL VIOLTATION 7-38-005(A)ISSUED.

DURING INSPECTION OBSERVED NO SOAP OR HAND TOWELS AT THE REAR EXPOSED HANDSINK. INSTRUCTED TO PROVIDE SOAP AND HAND TOWELS AT ALL EXPOSED HANDSINKS AT ALL TIMES.CRITICAL CITATION 7-38-030

MUST LABEL ALL FOODS NOT IN ORIGINAL CONTAINERS IN WALK-IN COOLERS, REFRIGERATORS AND PLASTIC STORAGE BINS ON THE PREMISES AT ALL TIMES.

MUST REPAIR THE GASKET AT THE 2DR REFRIGERATOR IN THE REAR PREP AREA.

MUST CLEAN ALL INTERIOR BOTTOM SHELVES AT THE 2DR FREEZER AND 2DR REFRIGERATORS TO REMOVE FOOD DEBRIS. MUST ALSO DETAIL CLEAN INTERIOR OF BOTH DEEP FYERS TO REMOVE EXCESSIVE GREASE BUILD-UP.

MUST DETAIL CLEAN AND SANITIZE FLOORS UNDER MAIN FRONT COOKING LINE TO REMOVE EXCESSIVE GREASE BUILD-UP AND FOOD DEBRIS.

MUST TIGHTEN COLD FAUCET HANDLE BASE AT 3COMP SINK.

ALL STAFF AT FOOD PREP AREAS MUST WEAR HAIR RESTRAINTS AT ALL TIMES.

CUTTING BOARDS WITH DEEP, DARK GROOVES MUST BE REPLACED. WOODEN CABINTS UNDER THE SERVING LINE/FRONT PREP STATION MUE BE CLEANED & RE-SEALED.

LEFT FAUCET OF 3-COMP SINK MUST BE FIXED (WRAPPED IN PLASTIC); LEAK UNDER THE 2-LEVERS AT THE BOTTOM OF THE 2-COMP SINK, MUST FIX ALSO.

(7-38-020) NOTED SMALL/FRUIT FLY ACTIVITY ON PREMISES: 7- ON WALLS BY THE DOOR OF REAR PREP AREA, 5-ON PAPERS POSTED ON BOARD ACROSS MOP ROOM,5-ON A MOP HEAD IN MOP ROOM, 8-ON WALLS INSIDE OFFICE, 5-ON WALLS AROUND GARBAGE BINS IN DINING AREA,4-ON SHELF BY WALL OF WALK-IN COOLER. INSTRUCTED TO ELIMINATE/MINIMIZE ACTIVITY.

ALL FOODS STORED IN COOLERS/FREEZERS MUST HAVE DATES/LABELS.

CUTTING BOARDS WITH DEEP, DARK GROOVES MUST BE REPLACED. WOODEN CABINETS UNDER THE SERVING LINE/FRONT PREP STATION MUST BE CLEANED & RE-SEALED.

FOLLOWING NEED CLEANING: INTERIOR OF UNUSED DISHMACHINE, CAN OPENER, EXTERIOR OF BULK FOOD CONTAINERS, COMPRESSOR/FAN GUARDS OF WALK-IN COOLER, INTERIOR OF CABINETS THAT HOLD THE GARBAGE BINS (DINING ROOM).

FLOORS IN DISHROOM & REAR PREP AREA MUST BE KEPT DRY AT ALL TIMES.

ALL AREAS AFFECTED BY PEST ACTIVITY MUST BE CLEANED/SANITIZED.

LEFT FAUCET OF 3-COMP SINK MUST BE FIXED (WRAPPED IN PLASTIC). LEAK UNDER THE 2-LEVERS AT BOTTOM OF 2-COMP SINK MUST BE FIXED ALSO.

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. OBSERVED FOOD/GREASE BUILD UP ON PREP AREA SHELVES AT BOTH FRONT AND BACK PREP AREAS. MUST CLEAN AND MAINTAIN ALL UNCLEAN EQUIPMENT.

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. OBSERVED FOOD/DIRT BUILD UP ON FLOOR UNDER AND AROUND EQUIPMENT AT FRONT AND REAR PREP AREAS AND AT DISHMACHINE AREA. INSTRUCTED MANAGER TO DETAIL CLEAN FLOOR THROUGHOUT PREMISES.

The walls and ceilings shall be in good repair and easily cleaned. OBSERVED HOLES/GAPS IN WALLS ABOVE BASEBOARD AT MOP SINK ROOM. MUST REPAIR/SEAL GAPS/HOLES IN WALLS THROUGHOUT MOP SINK ROOM ALSO MUST DETAIL CLEAN ALL UNCLEAN WALLS THROUGHOUT.

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. 3-COMPARTMENT SINK COLD WATER HANDLE LEAKING. MUST REPAIR AND MAINTAIN SINK.

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. WALK IN COOLER AND BREAKFAST REACH IN COOLER DOOR RUBBER GASKETS RIPPED. MUST REPAIR AND MAINTAIN GASKETS.

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. THE FOLLOWING NOT CLEAN- OBSERVED ACCUMULATED FOOD BUILD UP ON LOWER SIDE OF DISHMACHINE DRAINBOARDS, SUSHI PREP AREA SHELVES AND INSIDE COOLERS DOOR GASKETS. MUST CLEAN AND MAINTAIN ALL UNCLEAN EQUIPMENT.

The walls and ceilings shall be in good repair and easily cleaned. REAR PREP AREA HANDWASH BOWL LOOSE FROM WALL(BY ICE MACHINE). MUST REATTACH SINK TO WALL/SEAL GAP BETWEEN SINK AND WALL.

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. Some small cutting boards with deep/dark grooves must be replaced.

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. Broken floor tiles in basement W.I.C., poor floor grouting at small sections of dishroom & across the ovens, must be fixed.

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 fix/replace a leaky pipe under front section of dishmachine.

All food not stored in the original container shall be stored in properly labeled containers. Any opened #10 cans of food must be transferred to a regular container.

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. Some small cutting boards with deep/dark grooves must be replaced.

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. Broken floor tiles in basement walk-in cooler, poor floor grouting at small sections of dishroom & across the ovens, must be fixed.

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 fix/replace a leaky pipe under front section of dishmachine.

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. Some small cutting boards with deep/dark grooves must be replaced.

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. Interior floor of sushi cooler at front serving line, interior bottom of fryers, bottom part of grill table need cleaning, due to debris/dust.

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. Broken floor tiles in basement walk-in cooler, poor floor grouting at small sections of dishroom & across the ovens must be fixed, to prevent pest issues.

The walls and ceilings shall be in good repair and easily cleaned. Dusty fan guards, condensers of walk-in coolers maus; grease stains on walls around fryers must be kept clean. Also must fix loose baseboards behind ovens at front prep area.