Mirai Sushi

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

OBSERVED LEAK INSIDE WALK-IN FREEZER LOCATED IN BASEMENT. INSTRUCTED TO REPAIR OR REPLACE AND MAINTAIN IN GOOD CONDITION.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

OBSERVED SLIGHT LEAK COMING FROM FAUCET OF 3 COMPARTMENT SINK LOCATED IN BASEMENT DISH AREA. INSTRUCTED TO REPAIR OR REPLACE AND MAINTAIN IN GOOD CONDITION.

GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED

OBSERVED LID ON THE USED COOKING OIL CONTAINER IS BROKEN. INSTRUCTED TO REPAIR OR REPLACE AND MAINTAIN IN GOOD CONDITION.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED

OBSERVED 3 BURNT-OUT LIGHTBULBS IN THE CEILING OF THE BASEMENT DISHWASHING AREA. INSTRUCTED TO REPAIR OR REPLACE AND MAINTAIN IN GOOD CONDITION.

FOOD-CONTACT SURFACES: CLEANED & SANITIZED

OBSERVED THE ICE SCOOPER STORED WITH THE FOOD CONTACT SURFACE EXPOSED IN THE BASEMENT ON THE SIDE OF THE ICE BIN. INSTRUCTED TO STORE AND PROTECT THE FOOD CONTACT SURFACE OF THE ICE SCOOPER AT ALL TIMES.

TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED

OBSERVED NO COVERED RECEPTACLE IN BOTH (UPSTAIRS & BASEMENT) UNISEX TOLIET ROOMS. INSTRUCTED TO PROVIDE AND MAINTAIN.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED

OBSERVED BURNT OUT LIGHT BULBS ABOVE THE DISH AREA LOCATED IN THE BASEMENT. INSTRUCTED TO REPLACE AND MAINTAIN.

VARIANCE OBTAINED FOR SPECIALIZED PROCESSING METHODS

FACILITY PREPARES AND SERVES SUSHI ON SITE, NO LAB TEST LETTER FOR SUSHI RICE PH LEVEL NOR A PH METER ON, INSTRUCTED MANAGER TO OBTAIN A PH TEST FROM AN APPROVED FOOD LAB OR A PH METER FOR ONSITE TESTING. PRIORITY VIOLATION, FACILITY NOT OPEN AT THIS...

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

CHIPPED PAINT NOTED BEHIND PREP TABLES IN BASEMENT, BEHIND POT AND PANS SHELVES AT FIRST FL, INSTRUCTED TO INSTALL A DURABLE EASY TO CLEAN SURFACE AND MAINTAIN.

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

THE PERSON IN CHARGE UNABLE TO PROVIDE EMPLOYEE HEALTH POLICY. INSTRUCTED TO PROVIDE AND MAINTAIN. PRIORITY FOUNDATION VIOLATION 7-38-010. NO CITATION ISSUED.

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

THE PERSON IN CHARGE UNABLE TO PROVIDE PROCEDURE FOR EMPLYEE TO FOLLOW WHEN RESPONDING TO VOMITING AND DIARRHEAL EVENTS. INSTRUCTED TO PROVIDE PROCEDURE AND VOMITING KIT WITH THE NECESSARY ITEMS. PRIORITY FOUNDATION VIOLATION. 7-38-005. NO CITATION I...

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

OBSERVED NO HAND WASHING SIGNS NEAR HAND WASHING SINKS THROUGHOUT PREMISES. INSTRUCTED TO PROVIDE AND MAINTAIN.

CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD

OBSERVED NO CONSUMER ADVISOR DISCLOSURE OR REMINDER STATEMENT ON THE MENU FOR RAW OR UNDERCOOKED FOODS. INSTRUCTED TO DESCRIBE AND DISCLOSE WHICH FOOD ITEMS CAN BE ORDERED RAW OR UNDERCOOKED AND LINK THOSE ITEMS TO A REMINDER STATEMENT ON THE MENU. P...

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

OBSERVED LEAKING FAUCET BASE AT THE 3-COMPARTMENT AND 2-COMPARTMENT SINKS LOCATED IN DISHWASHING AREA IN BASEMENT. MUST REPAIR AND MAINTAIN.

ALLERGEN TRAINING AS REQUIRED

OBSERVED CERTIFIED FOOD MANAGERS ON SITE WITHOUT THE REQUIRED ALLERGEM TRAINING. INSTRUCTED THAT ALL CERTIFIED FOOD MANAGERS MUST COMPLETE FOOD ALLERGEN TRAINING.

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

NO ICE BIN LIDS PROVIDED ON ICE BINS ON BOTH BARS,INSTRUCTED TO PROVIDE GRAY DUCT TAPE HOLDING COVER AT SMALL REACH-IN COOLER AT SERVICE BAR,INSTRUCTED TO REMOVE AND REPAIR CAUSE.SURFACE MUST BE SMOOTH CLEANABLE AND NON-ABSORBENT SURFACE;BROKEN AND M...

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

BROKEN CEILING AND PEELING PAINT BY THE HOOD IN PREP AREA,INSTRUCTED TO REPAIR

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

NO BACK FLOW PREVENTER DEVICE PROVIDED AT WATER LINE AT ICE MACHINE IN BASEMENT PREP AREA,INSTRUCTED TO PROVIDE

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

PREVIOUS MINOR VIOLATION NOT CORRECTED FROM MAY 5-2015, REPORT#1453937 #45- NO ONE ON SITE WITH FOOD HANDLERS CERTIFICATES. LEFT INFORNMATION WITH MANAGER TO OBTAIN CERTIFICATES #33- MUST CLEAN THE FOLLOWING: BAR GUNS, COOKING EQUIPMENT AND SINKS TO ...

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

NO DISCHARGE HOSE PROVIDED AT BOTH POP GUN HOLDER, ON BOTH BARS.INSTRUCTED TO PROVIDE AND MUST BE DISCHARGE WATER ON FLOOR DRAINS. NO ICE BIN LIDS PROVIDED ON ICE BINS ON BOTH BARS,INSTRUCTED TO PROVIDE GRAY DUCT TAPE HOLDING COVER AT SMALL REACH-IN...

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

BROKEN FLOOR WITH STANDING WATER IN THE BASEMENT IN FRONT OF THREE COMPARTMENT SINK AND UNDER THE LOW TEMP DISH MACHINE,INSTRUCTED TO REPAIR,SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT SURFACE

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

BROKEN CEILING AND PEELING PAINT BY THE HOOD IN PREP AREA,INSTRUCTED TO REPAIR

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

NO BACK FLOW PREVENTER DEVICE PROVIDED AT WATER LINE AT ICE MACHINE IN BASEMENT PREP AREA,INSTRUCTED TO PROVIDE

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

NEW CUTTING BOARDS NEEDED. WORN, DISCOLORED AND SCORED. MUST REPLACE AND MAINTAIN AT ALL TIMES.

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

MUST CLEAN THE FOLLOWING: BAR GUNS AND HOLDERS, PREP TABLES, COOKING EQUIPMENT AND SINKS TO REMOVE BUILD UP. MUST CLEAN AND MAINTAIN AT ALL TIMES.

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

FLOORS UNDER AND AROUND EQUIPMENT IN NEED OF CLEANING TO REMOVE ALL BUILD UP AND DEBRIS. MUST CLEAN AND MAINTAIN AT ALL TIMES.

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

WALLS IN 1ST FLOOR PREP AND 2ND FLOOR BAR AREAS IN NEED OF DETAIL CLEANING TO REMOVE ALL SPLATTER. MUST CLEAN AND MAINTAIN AT ALL TIMES.

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

FANS IN BASEMENT AREA IN NEED OF CLEANING TO REMOVE ALL DUST BUILD UP. LEAKS AT VARIOUS SINKS IN NEED OF REPAIR. MUST CORRECT AND MAINTAIN.

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

ALL UNNECESSARY CLUTTER IN STOVE AREA IN NEED OF REMOVAL AND OR ORGANIZING. MUST CORRECT AND MAINTAIN.

FOOD HANDLER REQUIREMENTS MET

NO ONE ON SITE WITH FOOD HANDLERS CERTIFICATES. LEFT INFORNMATION WITH MANAGER TO OBTAIN CERTIFICATES.

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

INVERT ALL GLASSES IN SECOND FLOOR BAR AREA.

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

REPAIR CEILING IN BASEMENT ABOVE ICE MACHINE AND EXPOSED SINK (WATER DAMAGE). SEAL OPENING IN BASEMENT CEILING ABOVE RICE COOKERS. SEAL LOOSE BASEBOARDS AND REPLACE MISSING BASEBOARDS IN BASEMENT PREP AND DISH WASHING AREAS. CLEAN WALLS IN DISH WASHI...

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

REPAIR CONDENSATION LEAK IN WALK-IN FREEZER. REPAIR LEAKING FAUCET ON 3-COMPARTMENT SINK.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

PROVIDE THERMOMETERS IN ALL COOLERS.

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

ALL FOOD HANDLERS MUST WEAR HAIR RESTRAINTS.

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

MUST INVERT PLATES STORED IN THE REAR PREP AREA

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

CLEAN FILTERS ABOVE THE STOVE HAS GREASE BUILD-UP

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

MUST PROVIDE THERMOMETERS INSIDE ALL COLD HOLDING UNITS

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

OBSERVED THE ICE MACHINE LOCATED IN BASEMENT AREA,TO HAVE LARGE AMOUNTS OF BLACK SLIMY SUBSTANCE INSIDE THE ICE MACHINE WHERE ICE IS BEING MADE THE UNIT WILL BE TAGGED AND MUST FAX A LETTER FOR TAG REMOVAL WHEN CLEANED AND SANITIZED FAX# 312 746-424...

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

REAR EXIT DOOR NOT RODENT PROOF,HAS A 1/4 INCH GAP AT THE BOTTOM OF DOOR,MUST REPAIR TO PREVENT RODENT ENTRY CITATION ISSUED 7-38-020

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

OBSERVED NO CERTIFIED FOOD MANAGER ON SITE WHILE POTENTIALLY HAZARDOUS ARE PREPPARED AT THIS TIME OF INSPECTION SUCH AS RICE ,FISH SUSHI CITATION ISSUED 7-38-012

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

MUST INVERT PLATES STORED IN THE REAR PREP AREA

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

CLEAN FILTERS ABOVE THE STOVE HAS GREASE BUILD-UP

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

MUST PROVIDE THERMOMETERS INSIDE ALL COLD HOLDING UNITS

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

VIOLATION REMAINS.

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

VIOLATION REMAINS.

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

VIOLATION REMAINS.

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

VIOLATION REMAINS.

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

VIOLATION REMAINS.

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

NO CERTIFIED FOOD MANAGER PRESENT WITH A CITY OF CHICAGO FOOD SANITATION CERTIFICATE WHILE POTENTIALLY HAZARDOUS FOODS (TUNA, SUSHI, FISH, ETC.) ARE BEING PREPARED DURING THIS INSPECTION, MANAGEMENT INSTRUCTED THAT A CERTIFIED FOOD MANAGER MUST BE PR...

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

VIOLATION STILL PENDING

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

VIOLATION STILL PENDING

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

VIOLATION STILL PENDING

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

VIOLATION STILL PENDING

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

VIOLATION STILL PENDING

FACILITIES TO MAINTAIN PROPER TEMPERATURE

FACILITIES DO NOT MAINTAIN PROPER TEMPERATURE. WE OBSERVED THE 2 DOOR FOOD PREP COOLER WITH AN AIR TEMPERATURE OF 48.0F. UNIT TAGGED HELD FOR INSPECTION. MUST EMPTY THE UNIT AND HAVE IT REPAIRED SO THAT IT MAINTAINS AN AIR TEMPERATURE BELOW 40F AT A...

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

POTENTIALLY HAZARDOUS FOODS STORED AT IMPROPER TEMPERATURES 44.9F-49.4F. OBSERVED ASSORTED PORTIONED SIZED CONTAINERS OF FISH,CHICKEN STORED INSIDE THE SAID FOOD PREP COOLER. MANAGEMENT VOLUNTARILY DISCARDED AN APPROXIMATE 50# AND MANAGER STATED THAT...

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

FOOD (ICE) NOT PROTECTED DURING STORAGE INSIDE OF THE ICE MACHINE. OBSERVED BLACK/MOLD GROWTH ON INTERIOR SURFACES OF THE ICE MACHINE ON THE PREMISES. MANAGEMENT INSTRUCTED TO TURN OFF MACHINE, REMOVE ICE AND HAVE INTERIOR OF ICE MACHINE CLEANED AND ...

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

NO CERTIFIED FOOD MANAGER PRESENT WITH A CITY OF CHICAGO FOOD SANITATION CERTIFICATE WHILE POTENTIALLY HAZARDOUS FOODS (TUNA,SUSHI, FISH, ETC.) ARE BEING PREPARED DURING THIS INSPECTION. MANAGEMENT INSTRUCTED THAT A CERTIFIED FOOD MANAGER MUST BE PRE...

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

All food stored in coolers must be dated & labeled.

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

Cutting boards with deep, dark grooves must be sanded/bleached or replaced and drain lines to the bar guns must be connected such that it drains directly into floor drains as required also ice bin covers for ice bins are missing also repair/replace b...

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

Fan covers inside the food prep coolers on the first floor require a detail cleaning.

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

Repair burnt-out light bulbs in the basement food prep area.

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

Repair water leaks at base of faucet at the 2 comp sinks were noted and ventilation covers are dusty in the toilet rooms require cleaning and repair water leaking at pipe beneath the exposed handsink 2nd floor.

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

VIOLATION STILL PENDING

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

VIOLATION STILL PENDING

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

VIOLATION STILL PENDING

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED

Adequate and convenient toilet facilities shall be provided. They should be properly designed, maintained, and accessible to employees at all times. EXPOSED HAND BOWL IN BASEMENT PREP AREA IN POOR REPAIR NO RUNNING HOT WATER, UNABLE TO KEEP HOT W...

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

All dishwashing machines must be of a type that complies with all requirements of the plumbing section of the Municipal Code of Chicago and Rules and Regulation of the Board of Health. 3 COMPARTMENT SINK IN POOR REPAIR, NO RUNNING HOT WATER, UNABL...

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 PROVIDE A SPLASH GUARD AT FRONT PREP AREA BY BAR AND COUNTER AREA

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 COOKING FRYER AND BROILER FIRST FLOOR PREP AREA

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. MUST REPLACE CRACKED LIGHT SHIELDS IN BASEMENT PREP 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.FLOORING IN BASEMENT KITCHEN FOOD PREP IS NOT SMOOTH,EASILY CLEANABLE.

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...

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA

Adequate and convenient hand washing facilities shall be provided for all employees.PREMISES IS OPEN,FOOD HANDLERS PREPING FOODS AT THIS INSPECTION-FOUND NO SOAP,NO HAND PAPER TOWELS AT EXPOSED HANDSINKS AT SUSHI BAR,AT BASEMENT FOOD PREP KITCHEN.

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

All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines.FOUND ...

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 INSTALL A SPLASHGUARD AT EXPOSED HANDSINK AT 1ST FLOOR BAR,REPLACE CUTTING BOARDS WITH DEEP CUTS AS NOTED.

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.ALL KITCHEN EQUIPMENTS COOLERS,SHELVINGS,TOPS/BOTTOMS OF FOOD PREP TABLES,DISHWASHING MACHINE,COOKING EQUIPMENTS,ICE MAC...

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.CLEAN and maintain the floors and baseboards so they are smooth and sanitary from corner to corner FLOORING IN BASEMENT KITCHEN FOOD PREP IS ...

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.MUST PROVIDE THERMOMETERS IN ALL COOLERS.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

Between uses and during storage ice dispensing utensils and ice receptacles shall be stored in a way that protects them from contamination.ICE DISPENSING UTENSIL MUST BE PROPERLY STORED IN A CLEAN CONTAINER.