Matsuya Japanese Restaurant

THERMOMETERS PROVIDED & ACCURATE

NO METAL STEM THERMOMETER ON PREMISES. INSTRUCTED MANAGER MUST PROVIDE AND CALIBRATE A METAL STEM THERMOMETER FOR FOOD HANDLERS AND KEEP ON PREMISES. PRIORITY FOUNDATION 7-38-005.

NON-FOOD/FOOD CONTACT SURFACES CLEAN

OBSERVED DUST BUILD UP ON 2-DOOR REACH IN PREP COOLER CONDENSER AT REAR PREP AREA. INSTRUCTED MANAGER MUST CLEAN ALL REACH IN COOLERS CONDENSERS AND MAINTAIN.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

OBSERVED DIRT BUILD UP ON BASEMENT FLOOR LAUNDRY ROOM. MUST CLEAN FLOOR AND MAINTAIN.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER

NOTED ASSORTED BULK FOOD ITEMS AT THE BASEMENT FOOD/DRY STORAGE AREA NOT PROPERLY LABELED. INSTRUCTED MANAGEMENT THAT ALL BULK AND WORKING FOOD INGREDIENT CONTAINERS MUST BE LABELED WITH CONTENTS NAME

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

NOTED CARDBOARD BOXES USED TO LINE SHELVES THROUGHOUT THE BASEMENT FOOD/DRY STORAGE AREA. INSTRUCTED TO CLEAN AND REMOVE ALL CARDBOARD BOXES TO PREVENT HIDING PLACES FOR PEST.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

NOTED THE FOLLOWING:- -FLOORS THROUGHOUT PREMISE ESPECIALLY ALONG WALL BASE AND UNDERNEATH EQUIPMENT WITH DIRT, GREASE AND FOOD DEBRIS -WALLS AND CEILING WITH FOOD DIRT AND FOOD SPILLS -CRACKS ON THE WALLS AT THE BASEMENT FOOD/DRY STORAGE AREA. INS...

PROPER DATE MARKING AND DISPOSITION

NOTED TEMPERATURE CONTROLLED FOR SAFETY FOOD ITEMS INSIDE WALK IN COOLER AND REFRIGERATION UNITS NOT PROPERLY LABELED. INSTRUCTED TO PROPERLY LABEL ALL READY TO EAT FOOD ITEMS WITH PRODUCT NAME AND USED BY DATE. PRIORITY FOUNDATION #7-38-005.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER

NOTED ASSORTED BULK FOOD ITEMS AT THE BASEMENT FOOD/DRY STORAGE AREA NOT PROPERLY LABELED. INSTRUCTED MANAGEMENT THAT ALL BULK AND WORKING FOOD INGREDIENT CONTAINERS MUST BE LABELED WITH CONTENTS NAME.

INSECTS, RODENTS, & ANIMALS NOT PRESENT

NOTED OVER 50 RAT DROPPINGS AT ON SHELVES AND FLOORS ALONG WALL BASE AND UNDERNEATH EQUIPMENT AT THE KITCHEN PREP AREA AND BASEMENT FOOD/DRY STORAGE AREAS. INSTRUCTED TO DETAIL CLEAN AND SANITIZE AFFECTED AREAS. RECOMMENDED TO ELIMINATE PEST ACTIVIT...

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

NOTED CARDBOARD BOXES USED TO LINE SHELVES THROUGHOUT THE BASEMENT FOOD/DRY STORAGE AREA. INSTRUCTED TO CLEAN AND REMOVE ALL CARDBOARD BOXES TO PREVENT HIDING PLACES FOR PEST.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

INSTRUCTED TO DETAIL CLEAN AND MAINTAIN ALL COOKING EQUIPMENT, INGREDIENT CONTAINERS, RACKS AND SHELVING WITH DUST AND GREASE DIRT BUILD-UP ESPECIALLY AT THE COOKING LINE.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

NOTED THE FOLLOWING:- -FLOORS THROUGHOUT PREMISE ESPECIALLY ALONG WALL BASE AND UNDERNEATH EQUIPMENT WITH DIRT, GREASE AND FOOD DEBRIS, INCLUDING RAT DROPPINGS. -WALLS AND CEILING WITH FOOD DIRT AND FOOD SPILLS -CRACKS ON THE WALLS AT THE BASEMENT ...

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED

NOTED EMPLOYEE BELONGINGS ON SHELVES AT THE DRY STORAGE AREA AND PREP AREA WITH FOOD ITEMS. INSTRUCTED TO PROVIDE A DESIGNATED AREA FOR EMPLOYEES TO STORE THEIR BELONGINGS

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

2-102.14(A) FOUND NO EMPLOYEE HEALTH POLICY AT PREMISES. PRIORITY FOUNDATION. NO CITATION ISSUED. 7-38-012A. MUST PROVIDE

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

2-501.11 FOUND NO VOMIT AND DIARRHEAL CLEANUP PROCEDURE. PRIORITY FOUNDATION. NO CITATION ISSUED.7-38-005. MUST PROVIDE.

PROPER DATE MARKING AND DISPOSITION

3-501.17 FOUND RAW FISH INSIDE REACH IN COOLER WITH NO 7 DAY CONSUME BY DATE. PRIORITY FOUNDATION. NO CITATION ISSUED. 7-38-005. MUST LABEL PREPARED READY TO EAT FOOD HELD MORE THAN 24HOURS. (7 DAY CONSUME BY DATE).

CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD

3-603.11 FOUND NO RAW FOODS DISCLOSED INSIDE MENUS. MUST HANE REMINDER STATEMENT AND RAW FOOD DISCLOSED IN MENU. PRIORITY FOUNDATION. NO CITATION ISSUED. 7-38-005. MUST PROVIDE.

ALLERGEN TRAINING AS REQUIRED

CITY OF CHICAGO SANITATION MANAGER WITH NO ALLERGEN TRAINING NO CITATION ISSUED. MUST PROVIDE

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

OBSERVED BOWLS BEING USED TO DISPENSE BULK INGREDIENTS. MUST PROVIDE SCOOPS WITH HANDLES.

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

UNDER THE SUSHI BAR PREP SINK, NOTED THE WALLS AND CORNERS OF THE STORAGE CABINET TO BE DETERIORATING AND DEVELOPING HOLES. INSTRUCTED TO REPAIR THE SURFACE TO BE SMOOTH AND EASILY CLEANABLE.

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

OBSERVED THE FOLLOWING SURFACES SOILED WITH FOOD DEBRIS: THE SIDES OF THE FRYER AND BROILER AND THE PIPES BELOW THE 2 COMPARTMENT SINK. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.

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

OBSERVED FOOD DEBRIS ACCUMULATION ON THE FLOORS IN THE FOLLOWING AREAS: IN THE CORNERS OF THE WALK IN COOLER, UNDER THE 2 COMPARTMENT SINK, AND UNDER THE COOKING EQUIPMENT NEAR THE COVING. INSTRUCTED TO CLEAN THE FLOORS. NOTED EQUIPMENT (SPACE HEATER...

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

OBSERVED FOOD STAINS ON THE WALL BELOW THE SUSHI COUNTER. NOTED DUST ACCUMULATION ON THE CEILING VENT IN FRONT OF THE WALK IN COOLER. INSTRUCTED TO CLEAN THESE SURFACES.

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

NOTED A LEAK AT THE WATER SUPPLY PIPE AT THE TOP OF THE DISH MACHINE. INSTRUCTED TO REPAIR THE LEAK.

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

OBSERVED DAMAGED/UNUSED ITEMS STORED IN THE BASEMENT: DRYWALL MATERIALS, CONCRETE MIXER REMNANTS AND AN INOPERABLE CHEST FREEZER. INSTRUCTED TO REMOVE UNNECESSARY ARTICLES FROM PREMISES.

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

INSTRUCTED FACILITY TO CEASE THE USE OF PLASTIC GROCERY SHOPPING BAGS FOR FOOD STORAGE AND TO USE FOOD GRADE MATERIALS ONLY.

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

OBSERVED CARDBOARD USED AS A CEILING TILE (DROP/TRACK CEILING). INSTRUCTED FACILITY TO REPAIR AND MAINTAIN SO CEILING IS SMOOTH AND EASILY CLEANABLE.

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

FOUND RUSTY FOOD STORAGE SHELVES IN THE TWO-DOOR FREEZER IN FOOD PREP AREA. INSTRUCTED TO REPLACE OR RESURFACE THE FOOD STORAGE SHELVES.

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

FOUND THE TWO DOOR REFRIGERATOR SOILED WITH FOOD DEBRIS AND SPLATTER ON THE SIDES WALLS AND FOOD STORAGE RACKS. MUST DETAIL CLEAN AND MAINTAIN.

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

MUST DETAIL CLEAN SOILED FLOORS AT THE SUSHI BAR, UNDER THE DISHMACHINE, AND BASMEMENT DRY STORAGE CLOSET TO REMOVE DEBRIS.

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

MUST REMOVE OR RE-ORGANIZE DRY FOOD STORAGE CLOSET ON THE 1ST FLOOR BEHIND THE COOKING EQUIPMENT TO ALLOW PROPER MAINTENANCE AND TO PREVENT HARBORAGE AREAS.

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

MUST PROVIDE,MAINTAIN SINK STOPPERS FOR THE KITCHEN 3 COMPARTMENT SINK.

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

MUST CLEAN,SANITIZE INTERIORS OF LIGHT SHIELDS THROUGHOUT THE KITCHEN AREAS.

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

FOUND NO VISIBLE BACKFLOW PREVENTION DEVICE FOR HOT WATER DISPENSING UNIT AND FOR ICE MACHINE.ALSO;WATER LEAK AT DRAIN PIPE BENEATH THE HANDSINK INSIDE THE TOILET ROOM-MUST REPAIR.

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

UNNECESSARY ARTICLES MUST BE REMOVED FROM THE KITCHEN,PERSONAL BELONGINGS MUST BE STORED IN A DESIGNATED AREA NOT ON DRY STORAGE SHELVINGS IN BASEMENT.

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

HAIR RESTRAINTS ARE NEEDED FOR FOOD HANDLERS WHEN WORKING AROUND OPEN FOODS.

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION

FOOD (ICE) NOT PROTECTED DURING STORAGE INSIDE OF THE ICE MACHINE. OBSERVED BLACK SLIMY SUBSTANCE ON INTERIOR WATER COMPONENTS OF THE ICE MACHINE. MANAGEMENT INSTRUCTED TO TURN OFF MACHINE, REMOVE ICE AND HAVE INTERIOR OF ICE MACHINE CLEANED AND SANI...

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

MUST PROVIDE,MAINTAIN SINK STOPPERS FOR THE KITCHEN 3 COMPARTMENT SINK.

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

MUST CLEAN,SANITIZE INTERIORS OF LIGHT SHIELDS THROUGHOUT THE KITCHEN AREAS.

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

FOUND NO VISIBLE BACKFLOW PREVENTION DEVICE FOR HOT WATER DISPENSING UNIT AND FOR ICE MACHINE.ALSO;WATER LEAK AT DRAIN PIPE BENEATH THE HANDSINK INSIDE THE TOILET ROOM-MUST REPAIR.

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

UNNECESSARY ARTICLES MUST BE REMOVED FROM THE KITCHEN,PERSONAL BELONGINGS MUST BE STORED IN A DESIGNATED AREA NOT ON DRY STORAGE SHELVINGS IN BASEMENT.

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

HAIR RESTRAINTS ARE NEEDED FOR FOOD HANDLERS WHEN WORKING AROUND OPEN FOODS.

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

REPLACE THE DAMAGED CUTTING BOARDS IN THE KITCHEN PREP AREA. DEFROST AND MAINTAIN THE INTERIOR OF THE 2 DOOR STAND UP FREEZER NEAR THE KITCHEN EXIT DOOR.

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

REMOVE SPIDERWEBS FROM THE CEILING IN THE BASEMENT.

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

REPAIR THE DRAIN LINE AND VALVE WATER LEAKS BELOW THE 2 COMPARTMENT SINK IN THE REAR PREP AREA. OBSERVED ICE CREAM SCOOP STORED IN STANDING WATER ON THE COUNTER NEXT TO THE ICE CREAM FREEZER. MUST INSTALL A DIPPER WELL FOR ICE CREAM SCOOPS WITH RUNNI...

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

MUST PROVIDE A METAL STEM PROBE THERMOMETER TO TAKE FOOD TEMPERATURES.

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

REPLACE THE DAMAGED CUTTING BOARDS IN THE KITCHEN PREP AREA. DEFROST AND MAINTAIN THE INTERIOR OF THE 2 DOOR STAND UP FREEZER NEAR THE KITCHEN EXIT DOOR.

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

REMOVE SPIDERWEBS FROM THE CEILING IN THE BASEMENT.

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

REPAIR THE DRAIN LINE AND VALVE WATER LEAKS BELOW THE 2 COMPARTMENT SINK IN THE REAR PREP AREA. OBSERVED ICE CREAM SCOOP STORED IN STANDING WATER ON THE COUNTER NEXT TO THE ICE CREAM FREEZER. MUST INSTALL A DIPPER WELL FOR ICE CREAM SCOOPS WITH RUNNI...

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

MUST PROVIDE A METAL STEM PROBE THERMOMETER TO TAKE FOOD TEMPERATURES.

FACILITIES TO MAINTAIN PROPER TEMPERATURE

FACILITIES DO NOT MAINTAIN PROPER TEMPERATURE. OBSERVED THE PREP COOLER BELOW THE SUSHI BAR WITH AN AIR TEMPERATURE OF 48.5F. UNIT WAS USED TO STORE POTENTIALLY HAZARDOUS FOODS. COOLER WAS TAGGED HELD FOR INSPECTION. MUST DISCARD ALL FOOD AND KEEP EM...

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

POTENTIALLY HAZARDOUS FOODS STORED AT IMPROPER TEMPERATURES. OBSERVED SEVERAL TYPES OF SUSHI AT 46.5-47.6F, COOKED EEL AT 47.6F, AND RAW SHELL EGGS AT 49.1F INSIDE OF THE PREP COOLERS. MANAGEMENT DISCARDED APPROXIMATELY 10# OF FOOD WORTH $183. CRITIC...

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

REPLACE THE DAMAGED CUTTING BOARDS IN THE KITCHEN PREP AREA. DEFROST AND MAINTAIN THE INTERIOR OF THE 2 DOOR STAND UP FREEZER NEAR THE KITCHEN EXIT DOOR.

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

REMOVE SPIDERWEBS FROM THE CEILING IN THE BASEMENT.

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

REPAIR THE DRAIN LINE AND VALVE WATER LEAKS BELOW THE 2 COMPARTMENT SINK IN THE REAR PREP AREA. OBSERVED ICE CREAM SCOOP STORED IN STANDING WATER ON THE COUNTER NEXT TO THE ICE CREAM FREEZER. MUST INSTALL A DIPPER WELL FOR ICE CREAM SCOOPS WITH RUN...

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

MUST PROVIDE A METAL STEM PROBE THERMOMETER TO TAKE FOOD TEMPERATURES.