MIRAI SUSHI.

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 MISSING PART OF THE CABINET INSIDE THE STAFF WASHROOM IN BASEMENT.INSTRUCTED TO REPAIR/REPLACE AND MAINTAIN FOUND KNIFE STORED UNDER THE MICROWAVE INSTRUCTED TO PROVIDE KNIFE RACKS TO MINIMIZE SOURCE OF CONTAMINATIONNO SPLASH GUARD PROVIDED BETWEEN THE ICE BIN AND DRAIN BOARD AT SERVICE BAR,INSTRUCTED TO PROVIDE SPLAH GUARD AT SAID AREA.SURFACE MUST BE SMOOTH CLEANABLE AND NON ABSORBENT SURFACE

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

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

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 REMOVE BUILD UP. MUST CLEAN AND MAINTAIN AT ALL TIMES. #34- FLOORS UNDER AND AROUND EQUIPMENT IN NEED OF CLEANING TO REMOVE ALL BUILD UP AND DEBRIS. MUST CLEAN AND MAINTAIN AT ALL TIMES. #35- WALLS IN 1ST FLOOR PREP AREA IN NEED OF DETAIL CLEANING TO REMOVE ALL SPLATTER. MUST CLEAN AND MAINTAIN AT ALL TIMES. THE SAME VIOLATIONS TODAY 7-14-16 WE(MANAGER,OWNER AND MYSELF OBSERVED THE SAME VIOLATIONS) SERIOUS VIOLATION: 7-42-090

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 COOLER AT SERVICE BAR,INSTRUCTED TO REMOVE AND REPAIR CAUSE.SURFACE MUST BE SMOOTH CLEANABLE AND NON-ABSORBENT SURFACE;BROKEN AND MISSING PART OF THE CABINET INSIDE THE STAFF WASHROOM IN BASEMENT.INSTRUCTED TO REPAIR/REPLACE AND MAINTAIN FOUND KNIFE STORED UNDER THE MICROWAVE INSTRUCTED TO PROVIDE KNIFE RACKS TO MINIMIZE SOURCE OF CONTAMINATIONNO SPLASH GUARD PROVIDED BETWEEN THE ICE BIN AND DRAIN BOARD AT SERVICE BAR,INSTRUCTED TO PROVIDE SPLAH GUARD AT SAID AREA.SURFACE MUST BE SMOOTH CLEANABLE AND NON ABSORBENT SURFACE

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

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

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

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

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

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.

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.

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

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

INVERT ALL GLASSES IN SECOND FLOOR BAR AREA.

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 WASHING AREA. REMOVE PEELING PAINT AND REPAINT WALLS IN SUSHI PREP AREA.

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

PROVIDE THERMOMETERS IN ALL COOLERS.

ALL FOOD HANDLERS MUST WEAR HAIR RESTRAINTS.

MUST INVERT PLATES STORED IN THE REAR PREP AREA

CLEAN FILTERS ABOVE THE STOVE HAS GREASE BUILD-UP

MUST PROVIDE THERMOMETERS INSIDE ALL COLD HOLDING UNITS

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# 312 746-4240 ATTENTION,SUPERVISOR CITATION ISSUED 7-38-005(A)

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

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

MUST INVERT PLATES STORED IN THE REAR PREP AREA

CLEAN FILTERS ABOVE THE STOVE HAS GREASE BUILD-UP

MUST PROVIDE THERMOMETERS INSIDE ALL COLD HOLDING UNITS

VIOLATION REMAINS.

VIOLATION REMAINS.

VIOLATION REMAINS.

VIOLATION REMAINS.

VIOLATION REMAINS.

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 PRESENT AT ALL TIMES WHILE POTENTIALLY HAZARDOUS FOOD ARE BEING PREPARED OR SERVED. SERIOUS CITATION ISSUED: 7-38-012

VIOLATION STILL PENDING

VIOLATION STILL PENDING

VIOLATION STILL PENDING

VIOLATION STILL PENDING

VIOLATION STILL PENDING

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 ALL TIMES.THE FOOD PREP COOLER NOW TAGGED HELD FOR INSPECTION.ONCE REPAIRED MUST FAX LETTER TO THE CDPH AT 312-746-4240 ATT.A.LOPEZ FOR TAG REMOVAL. CRITICAL VIOLATION 7-38-005A.

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 THER IS APPROXIMATELY DOLLAR VALUE OF $1,000. CRITICAL VIOLATION 7-38-005A.

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 SANITIZED.TAGGED HELD FOR INSPECTION .MUST FAX LETTER TO THE CDPH 312-746-4240 FOR TAG REMOVAL ATT:A.LOPEZ. SERIOUS VIOLATION 7-38-005A.

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 PRESENT AT ALL TIMES WHILE POTENTIALLY HAZARDOUS FOOD ARE BEING PREPARED OR SERVED. SERIOUS VIOLATION 7-38-012.

All food stored in coolers must be dated & labeled.

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 broken gaskets at the freezer unit behind sushi prep.

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

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

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.

VIOLATION STILL PENDING

VIOLATION STILL PENDING

VIOLATION STILL PENDING

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 WATER TURN ON, HOT WATER WILL CONTINUE TO RUN UNABLE TO TURN OFF, DUE TO PLUMBING IN POOR REPAIR, WATER IS COMPLETELY TURN OFF FROM VALUE UNDER SINK, SINK IS TAGGED, INSTRUCTED TO RESTRICT USE, MUST CALL CDPH FOR TAG REMOVAL ONCE REPAIRED, MUST USE HAND SINK IN BATHROOM THATS NEAR BY, FOR HAND WASHING CRITICAL CITATION ISSUED: 7-38-030

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, UNABLE TO KEEP HOT WATER TURN ON, HOT WATER WILL CONTINUE TO RUN UNABLE TO TURN OFF, DUE TO PLUMBING IN POOR REPAIR, WATER IS COMPLETELY TURN OFF FROM KNOB UNDER SINK, MANUEL SINK STOPPER UNDER SINK IN POOR REPAIR, UNABLE TO STOP SINK UP, AND FAUCETS ALL LEAKING AT THREE COMPARTMENT CRITICAL CITATION ISSUED: 7-38-030

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

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

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

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: 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 REPAIR WATER LEAKING AT PIPE ALONG NORTH CEILING IN BASEMENT DRY STORAGE ALL SHELVES REMOVED FROM SAID 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.

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 APPROXIMATELY 25 FRUIT FLIES IN VARIOUS AREAS OF KITCHEN IN BASEMENT FOOD PREP KITCHEN,DRY STORAGE AREAS,REMOVE PUDDLES OF STANDING WATER,COVER LINEN BAGS,SEAL CRACKED FLOORING BENEATH FOOD PREP TABLE AREAS,PEST CONTROL CO SERVICE NOW RECCOMENDED,MUST CLEAN,SANITIZE AFFECTED AREAS.

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.

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 MACHINE REQUIRE A DETAIL CLEANING.

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 NOT SMOOTH,EASILY CLEANABLE.

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.

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.