MY THAI - TAKUMI RESTAURANT.

OBSERVED POTENTIALLY HAZARDOUS FOOD STORED ON ICE IN THE COOK LINE AT IMPROPER TEMPERATURES. NOTED TOFU, 99 DEGREES, 5 LBS/$20; BEEF, 71 DEGREES, 3 LBS/$20; EGGS, 58 DEGREES, 2 LBS/$5. OPERATOR VOLUNTARILY DISCARDED AND DENATURED THESE PRODUCTS. INSTRUCTED THAT ALL COLD POTENTIALLY HAZARDOUS FOOD MUST BE STORED AT 40 DEGREES OR BELOW DURING STORAGE, PREPARATION, DISPLAY AND SERVICE. CRITICAL VIOLATION: 7-38-005(A)

OBSERVED HEAVY FROST BUILD UP IN THE ICE CREAM FREEZER. INSTRUCTED TO DEFROST AND MAINTAIN.

OBSERVED ACCUMULATION OF OILY RESIDUE IN THE LOWER COMPARTMENT OF THE FRYERS. INSTRUCTED TO CLEAN AND MAINTAIN.

OBSERVED ACCUMULATION OF FOOD PARTICLES AND RESIDUE ON THE FLOOR AND PIPES SURROUNDING THE COOK LINE FLOOR DRAIN. INSTRUCTED TO DETAIL CLEAN THE FLOOR AND FLOOD DRAIN. NOTED THE TILE COVING MISSING AT THE RIGHTMOST CORNER OF THE COOK LINE. INSTRUCTED TO REPAIR THE COVING.

OBSERVED A LEAK IN THE WASTE PIPING ON THE RIGHT SIDE OF THE 2 COMPARTMENT SINK. THE LEAK WAS REPAIRED ON SITE.

NOTED SOILED WIPING CLOTHS BEING STORED ON THE CUTTING BOARDS AT THE SUSHI PREP AREA. INSTRUCTED TO STORE WIPING CLOTHS IN A SANITIZER SOLUTION BETWEEN USES TO MINIMIZE MICROBIAL GROWTH.

OBSERVED MISSING LIGHT SHIELDS ON THE LIGHT IN THE DRY STORAGE AREA AND THE RIGHTMOST LIGHT IN THE COOKLINE. INSTRUCTED TO PROVIDE LIGHTSHIELDS OR SHATTER-PROOF BULBS.

OBSERVED EMPLOYEE BELONGINGS STORED ON TOP OF THE SODA RACK IN THE SUSHI AREA CLOSET. INSTRUCTED TO STORE ALL EMPLOYEE BELONGINGS AWAY AND SEPARATE FROM RESTAURANT FOOD AND FOOD EQUIPMENT.

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

ON SITE FOR REINSPECTION OF SMALL FLYING INSECTS. THE SMALL FLY ACTIVITY HAS BEEN ABATED. HOWEVER, DURING TODAY'S REINSPECTION, I OBSERVED ROACH ACTIVITY IN TNE KITCHEN: NOTED 4 LIVE ROACHES UNDER THE TWO COMPARTMENT SINK AND 4 LIVE ROACHES UNDER THE DISH MACHINE. INSTRUCTED TO ELIMINATE ROACH ACTIVITY AND RECOMMENDED TO OBTAIN THE SERVICES OF A LICENSED PEST CONTROL OPERATOR. SERIOUS CITATION ISSUED: 7-38-020

OBSERVED ICE ACCUMULATION IN THE FRONT COUNTER PREP COOLER, IN THE FRUIT FREEZER AND IN THE SUSHI BAR PREP COOLER. INSTRUCTED TO DEFROST.

OBSERVED ACCUMULATION OF DUST ON THE CEILING IN THE WALK IN COOLER. INSTRUCTED TO CLEAN AND MAINTAIN.

OBSERVED ACCUMULATION OF WATER IN THE CORNER BEHIND THE 2 DOOR UPRIGHT FREEZER. OBSERVED ACCUMULATION OF DEBRIS ON THE FLOOR DRAIN NEAR THE 2 COMPARTMENT SINK. INSTRUCTED TO CLEAN AND MAINTAIN. OBSERVED A PEN SIZED HOLE IN THE GROUT IN FRONT OF THE DISH MACHINE. OBSERVED CRACKS IN THE GROUT AND TILES NEAR THE 2 DOOR UPRIGHT FREEZER, ALONG THE WALL TOWARD THE 2 COMPARTMENT SINK. INSTRUCTED TO REPAIR THE FLOORS TO BE SMOOTH AND EASILY CLEANABLE.

OBSERVED PATCHES OF WALL COVERING SPLITTING AT THE SEAMS AND DETACHING FROM THE WALL UNDER THE DISH MACHINE. OBSERVED BROKEN CEILING TILE ABOVE THE DISH MACHINE AREA. ALSO OBSERVED MISSING OUTLET COVERS AT THE PORTS UNDER THE DISH MACHINE. INSTRUCTED TO REPAIR THE WALLS AND CEILING TO BE SMOOTH AND DURABLE. OBSERVED ACCUMULATION OF FILM AND STAINS ON THE WALL BEHIND AND UNDER THE DISH MACHINE. INSTRUCTED TO CLEAN AND MAINTAIN.

OBSERVED MISSING LIGHT SHIELDS ON THE LIGHT IN THE DRY STORAGE AREA AND THE RIGHTMOST LIGHT IN THE COOKLINE. INSTRUCTED TO PROVIDE LIGHTSHIELDS OR SHATTER-PROOF BULBS.

OBSERVED EMPLOYEE BELONGINGS STORED ON TOP OF THE SODA RACK IN THE SUSHI AREA CLOSET. INSTRUCTED TO STORE ALL EMPLOYEE BELONGINGS AWAY AND SEPARATE FROM RESTAURANT FOOD AND FOOD EQUIPMENT.

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

POTENTIALLY HAZARDOUS FOODS WERE OBSERVED BEING HELD AT IMPROPER TEMPERATURES ON ICE THROUGHOUT THE COOK LINE: CHICKEN, 88 DEGREES, 6LBS/$15; BEEF, 101 DEGREES, 6 LBS/$72; COOKED NOODLES, 119 DEGREES, 3 LBS/$10; RICE, 109 DEGREES, 1 LBS/$10. THESE PRODUCTS WERE VOLUNTARILY DISCARDED AND DENATURED. INSTRUCTED FACILITIES TO MAINTAIN POTENTIALLY HAZARDOUS FOODS AT PROPER TEMPERATURES AT ALL TIMES. CRITICAL CITATION ISSUED: 7-38-005(A)

NO WRITTEN, COMPLETE PEST CONTROL LOG BOOK AVAILABLE ON SITE AT TIME OF INSPECTION. INSTRUCTED TO MAINTAIN A WRITTEN, COMPLETE PEST CONTROL LOG BOOK (INCLUDING THE OPERATOR AND COMPANY IDPH LICENSE NUMBERS, RECENT INSPECTIONS AND A MAP OR LIST OF ANY BAIT STATIONS) ON SITE AT ALL TIMES. OBSERVED APPROX. 5 SMALL INSECTS UNDERNEATH THE TWO COMPARTMENT SINK. INSTRUCTED TO ELIMINATE PEST ACTIVITY AND RECOMMENDED TO OBTAIN THE SERVICES OF A LICENSED PEST CONTROL OPERATOR. SERIOUS CITATION ISSUED: 7-38-020

OBSERVED ICE ACCUMULATION IN THE FRONT COUNTER PREP COOLER, IN THE FRUIT FREEZER AND IN THE SUSHI BAR PREP COOLER. INSTRUCTED TO DEFROST.

OBSERVED ACCUMULATION OF DUST ON THE CEILING IN THE WALK IN COOLER. INSTRUCTED TO CLEAN AND MAINTAIN.

OBSERVED ACCUMULATION OF WATER IN THE CORNER BEHIND THE 2 DOOR UPRIGHT FREEZER. OBSERVED ACCUMULATION OF DEBRIS ON THE FLOOR DRAIN NEAR THE 2 COMPARTMENT SINK. INSTRUCTED TO CLEAN AND MAINTAIN. OBSERVED A PEN SIZED HOLE IN THE GROUT IN FRONT OF THE DISH MACHINE. OBSERVED CRACKS IN THE GROUT AND TILES NEAR THE 2 DOOR UPRIGHT FREEZER, ALONG THE WALL TOWARD THE 2 COMPARTMENT SINK. INSTRUCTED TO REPAIR THE FLOORS TO BE SMOOTH AND EASILY CLEANABLE.

OBSERVED A HOLE IN THE WALL, APPROX. 1 SQ. FT. LARGE IN THE DRY STORAGE ROOM. OBSERVED PATCHES OF WALL COVERING SPLITTING AT THE SEAMS AND DETACHING FROM THE WALL UNDER THE DISH MACHINE. OBSERVED BROKEN CEILING TILE ABOVE THE DISH MACHINE AREA. ALSO OBSERVED MISSING OUTLET COVERS AT THE PORTS UNDER THE DISH MACHINE. INSTRUCTED TO REPAIR THE WALLS AND CEILING TO BE SMOOTH AND DURABLE. OBSERVED ACCUMULATION OF FILM AND STAINS ON THE WALL BEHIND AND UNDER THE DISH MACHINE. INSTRUCTED TO CLEAN AND MAINTAIN.

OBSERVED MISSING LIGHT SHIELDS ON THE LIGHT IN THE DRY STORAGE AREA AND THE RIGHTMOST LIGHT IN THE COOKLINE. INSTRUCTED TO PROVIDE LIGHTSHIELDS OR SHATTER-PROOF BULBS.

OBSERVED EMPLOYEE BELONGINGS STORED ON TOP OF THE SODA RACK IN THE SUSHI AREA CLOSET. INSTRUCTED TO STORE ALL EMPLOYEE BELONGINGS AWAY AND SEPARATE FROM RESTAURANT FOOD AND FOOD EQUIPMENT.

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

NOTED AN ELECTRICAL OUTLET IN THE EMPLOYEE WASHROOM MISSING THE PROPER COVER. MUST REPLACE.

ALSO, NOTED A BLACK SUBSTANCE ON THE INTERIOR TOP PANEL OF THE ICE MACHINE. MUST DETAIL CLEAN AND SANITIZE. ALSO MUST DETAIL CLEAN PREP TABLES, COOLERS, COOKING EQUIPMENT AND SINKS. MUST REMOVE HEAVY GREASE AND FOOD DEBRIS.

MUST DETAIL CLEAN THE WALLS THROUGHOUT THE MAIN PREP AREA, STORAGE AREAS AND IN THE DISHWASHING AREAS.

MUST REPAIR THE LEAKY FAUCET AT THE 2 COMPARTMENT SINK.

MUST REMOVE CLUTTER IN STORAGE CLOSETS AND IN THE MOP SINK CLOSET. MUST REMOVE CLUTTER FROM THE INTERIOR OF THE MOP SINK TO ALLOW FOR A COMPLETE INSPECTION. MUST ALSO STORE ALL ITEMS OFF THE FLOOR.

PROVIDE A SANITARY CONTAINER TO STORE ICE DISPENSING UTENSILS.

POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES. NOTED APPROXIMATELY 10LBS OF PRODUCT AT IMPROPER TEMPERATURES RANGING BETWEEN 49.2-49.8 DEGREES F. NOTED APPROXIMATELY 4LBS OF COOKED POTATOES AT 49.2 DEGREES F AND NOTED APPROXIMATELY 6LBS OF CHICKEN AT 49.8 DEGREES F. MUST MAINTAIN POTENTIALLY HAZARDOUS FOODS AT 40 DEGREES F AND BELOW OR 140 DEGREES F AND ABOVE. CRITICAL CITATION ISSUED 7-38-005A

FOOD AND FOOD CONTACT SURFACES NOT PROPERLY PROTECTED. OBSERVED CONTAINER OF SLICED LEMONS BEING STORED ON TOP OF CONSUMABLE ICE IN THE REAR ICE BIN. NOTED DEAD INSECTS INSIDE A LARGE SUGAR STORAGE CONTAINER. ALSO NOTED FOODS BEING IMPROPERLY STORED IN A REFRIGERATION UNIT. NOTED RAW EGGS BEING STORED ABOVE PRODUCE AND OTHER READY TO EAT FOOD ITEMS. ALSO, OBSERVED AN EMPLOYEE EATING ON TOP OF A PREP TABLE USED AS A FOOD CONTACT SURFACE IN THE MAIN PREP AREA. INSTRUCTED MANAGER NOT TO STORE ITEMS ON TOP OF CONSUMABLE ICE, ALSO INSTRUCTED MANAGER TO SANITIZE THE SUGAR BULK FOOD CONTAINER, AND DISCARD CONTAMINATED SUGAR. ALSO, ADVISED MANAGER ON PROEPR FOOD STORAGE AND NOT TO ALLOW EMPLOYEES TO EAT IN FOOD PREPARATION AREAS. FOOD AND FOOD CONTACT SURFACES MUST BE PROPERLY PROTECTED. SERIOUS CITATION ISSUED 7-38-005A

NOTED AN ELECTRICAL OUTLET IN THE EMPLOYEE WASHROOM MISSING THE PROPER COVER. MUST REPLACE.

ALSO, NOTED A BLACK SUBSTANCE ON THE INTERIOR TOP PANEL OF THE ICE MACHINE. MUST DETAIL CLEAN AND SANITIZE. ALSO MUST DETAIL CLEAN PREP TABLES, COOLERS, COOKING EQUIPMENT AND SINKS. MUST REMOVE HEAVY GREASE AND FOOD DEBRIS.

MUST REPLACE ALL BROKEN FLOOR TILES THROUGHOUT THE MAIN PREP AREA AND IN DISHWASHING AREAS. MUST ALSO DETAIL CLEAN THE FLOORS THROUGHOUT PREP AREAS.

MUST DETAIL CLEAN THE WALLS THROUGHOUT THE MAIN PREP AREA, STORAGE AREAS AND IN THE DISHWASHING AREAS.

MUST REPAIR THE LEAKY FAUCET AT THE 2 COMPARTMENT SINK.

MUST REMOVE CLUTTER IN STORAGE CLOSETS AND IN THE MOP SINK CLOSET. MUST REMOVE CLUTTER FROM THE INTERIOR OF THE MOP SINK TO ALLOW FOR A COMPLETE INSPECTION. MUST ALSO STORE ALL ITEMS OFF THE FLOOR.

PROVIDE A SANITARY CONTAINER TO STORE ICE DISPENSING UTENSILS.

EXTREMELY DIRTY/STAINED PLASTIC DISH MACHINE RACKS. MUST CLEAN OR REPLACE.

MUST PROVIDE LIGHT SHIELDS IN DRY FOOD STORAGE ROOM AND ABOVE ICE BIN IN SODA DISPENSING STATION OR PROVIDE SHATTER PROOF BULBS.

EMPLOYEES MUST NOT STORE PERSONAL BELONGINGS IN FOOD STORAGE OR PREPARATION AREAS.

WIPING CLOTHS AT SUSHI PREP AND ON COOKS LINE MUST BE STORED IN A CLEAN CONTAINER WITH A SANITIZING SOLUTION.

FACILITIES UNABLE TO MAINTAIN PROPER TEMPERATURES. THE FOLLOWING COOLERS FOUND AT IMPROPER TEMPERATURES. SUSHI DISPLAY COOLER AT 44.7F WITH CRAB AT 46.6F. KITCHEN TWO COOLER AT 53.4F WITH COOKED PORK AT 70.3F. BOTH COOLERS TAGGED HELD FOR INSPECTION AND MUST NOT USE UNTIL REPAIRED AND MAINTAINS A TEMPERATURE OF 40F OR BELOW. CRITICAL CITATION ISSUED 7-38-005(A)

THE FOLLOWING FOODS FOUND HELD AT IMPROPER TEMPERATURES. APPROXIMATELY 7LBS COOKED PORK AT 74.8F, 2LBS COOKED EGGS AT 58.1F, 4LBS COOKED CHICKEN AT 70.3F IN THE ABOVE MENTIONED TWO DOOR COOLER. COOKED CRAB IN SUSHI DISPLAY AT 46.6F, COOKED VEGETABLE TEMPURA AND CRAB ON COUNTER TOP AT 74.1F. 5LBS COOKED SUSHI RICE IN CONTAINER AT 95.9F. 3LBS NOODLES IN SAUCE ON COOKS LINE AT 117.3F. ALL FOODS DISCARDED. MANAGEMENT ESTIMATES TOTAL VALUE TO BE $250.00. CRITICAL CITATION ISSUED.7-38-005(A).

25 TO 30 SMALL FLIES FOUND IN THE FOLLOWING AREAS. AT THE ICE MACHINE/SODA DISPENSING AREA, AT THE ENTRANCE TO COOKS LINE/WALK-IN COOLER, AT THE DISH MACHINE AREA. MUST HAVE PEST CO. SERVICE FOR FLIES TO ELIMINATE OR MINIMIZE FLY ACTIVITY AND ELIMINATE ALL SOURCES OF MOIST, ORGANIC MATERIAL. SERIOUS CITATION ISSUED 7-38-020.

PREVIOUS MINOR VIOLATIONS FROM 10-25-13 NOT CORRECTED. #30-MUST PROPERLY LABEL AND DATE ALL PREPARED FOODS IN WALK-IN COOLER AND OTHER COOLERS. LABEL BULK STORAGE CONTAINERS IN PANTRY WHERE NAME HAS WORN OFF OF LABELS.#32- CLEAN INTERIORS OF ALL REFRIGERATION UNITS.#33-MUST CLEAN AND MAINTAIN THE FOLLOWING: EXTERIOR SURFACES OF FRYERS AND OTHER COOKING EQUIPMENT TO REMOVE GREASE AND OTHER RESIDUE, EXTERIOR SURFACES OF REFRIGERATION UNITS AND DISH MACHINE. #34- DETAIL CLEAN FLOORS THROUGHOUT KITCHEN UNDER, AROUND AND BEHIND ALL EQUIPMENT (COOKING, REFRIGERATORS, DISH MACHINE ETC). ALSO DETAIL CLEAN ALL FLOOR DRAINS WITH FOOD BUILD UP, DIRT AND GREASE. SOME AREAS OF FLOORS HAVE MISSING FLOOR TILE WITH STANDING WATER,ALONG BASEBOARD UNDER DISH MACHINE. FLOOR DRAIN AT SIDE OF TWO DOOR FREEZER ALSO NEEDS DETAIL CLEANING.SERIOUS CITATION ISSUED 7-42-090.

CRACKED/BROKEN PLASTIC DOORS OF SUSHI DISPLAY COOLERS MUST BE REPLACED. MUST PROVIDE PROPER WASHABLE LID FOR ICE BIN IN SERVER/SODA DISPENSING STATION.

EXTREMELY DIRTY/STAINED PLASTIC DISH MACHINE RACKS. MUST CLEAN OR REPLACE.

FLOOR OF WALK-IN COOLER WITH EXCESSIVE DIRT AND FOOD DEBRIS. MUST CLEAN AND MAINTAIN.

WATER DAMAGED CEILING TILES THROUGHOUT KITCHEN MUST BE REPLACED.

MUST PROVIDE LIGHT SHIELDS IN DRY FOOD STORAGE ROOM AND ABOVE ICE BIN IN SODA DISPENSING STATION OR PROVIDE SHATTER PROOF BULBS.

MUST PROVIDE A SELF-CLOSING DEVICE ON THE CUSTOMER MENS WASHROOM.

THE FOLLOWING PLUMBING ISSUES MUST BE REPAIRED: BROKEN HOT WATER HANDEL ON WASHBOWL IN LADIES WASHROOM. LEAK UNDER TWO COMPARTMENT SINK AND AT NOZZLE OF SAME SINK. WATER DRAIN LINE FROM WALK-IN COOLER TO FLOOR DRAIN DOES NOT EXTEND COMPLETELY TO DRAIN, MUST BE EXTENDED TO DRAIN.

MUST PROVIDE INTERNAL THERMOMETERS FOR ALL SUSHI BAR COOLERS.

EMPLOYEES MUST NOT STORE PERSONAL BELONGINGS IN FOOD STORAGE OR PREPARATION AREAS.

WIPING CLOTHS AT SUSHI PREP AND ON COOKS LINE MUST BE STORED IN A CLEAN CONTAINER WITH A SANITIZING SOLUTION.

MUST PROPERLY LABEL AND DATE ALL PREPARED FOODS IN WALK-IN COOLER AND OTHER COOLERS. LABEL BULK STORAGE CONTAINERS IN PANTRY WHERE NAME HAS WORN OFF OF LABELS.

CLEAN INTERIORS OF ALL REFRIGERATION UNITS, SHELVES INSIDE OF WALK-IN COOLER AND ALL PREP TABLE SURFACES. GASKET AT TWO DOOR FREEZER DOOR LOOSE; REPAIR OR REPLACE GASKET.

MUST CLEAN AND MAINTAIN THE FOLLOWING: EXTERIOR SURFACES OF FRYERS AND OTHER COOKING EQUIPMENT TO REMOVE GREASE AND OTHER RESIDUE, BOTTOM AREA OF FRYERS TO REMOVE GREASE AND OTHER BUILD UP, EXTERIOR SURFACES OF REFRIGERATION UNITS AND DISHMACHINE.

DETAIL CLEAN FLOORS THROUGHOUT KITCHEN UNDER, AROUND AND BEHIND ALL EQUIPMENT (COOKING, REFRIGERATORS, DISHMACHINE ETC). ALSO DETAIL CLEAN ALL FLOOR DRAINS WITH FOOD BUILD UP, DIRT AND GREASE. SOME AREAS OF FLOORS HAVE MISSING FLOOR TILE WITH STANDING WATER; MUST REPLACE AND REGROUT FLOORS AT SIDE OF TWO DOOR FREEZER AND UNDER COOKING EQUIPMENT. FLOOR DRAIN AT SIDE OF TWO DOOR FREEZER ALSO NEEDS DETAIL CLEANING.

MUST CLEAN ALL CEILING VENTS IN KITCHEN. SEAL HOLE AROUND PIPES UNDER HANDSINK IN EMPLOYEE WASHROOM IN KITCHEN, SEAL HOLE OR PROVIDE A COVER FOR HOLE AROUND WALL OUTLET IN EMPLOYEE WASHROOM, ALSO FOR OUTLET UNDER DISHMACHINE. REPLACE/REATTACH TILE AT LOWER WALL BASE BEHIND TWO DOOR FREEZER AND ALONG SIDE OF SAME FREEZER AND ANY OTHER AREAS WHERE NEEDED IN KITCHEN.

PROVIDE A SELF-CLOSING DEVICE FOR EMPLOYEE WASHROOM DOOR IN KITCHEN AREA.

FOUND NO CHEMICAL SANITIZER READING AT LOW TEMP DISHMACHINE IN KITCHEN. CHLORINE SANITZER BUCKET UNDERNEATH MACHINE WAS EMPTY. INSTRUCTED MANAGER TO PROVIDE SANITIZER AND TEST STRIPS TO VERIFY THAT SANITIZER IS FLOWING THROUGH MACHINE AND AN ACCURATE READING IS OBTAINED DAILY. MACHINE TAGGED HELD FOR INSPECTION AT THIS TIME AND CANNOT BE USED UNTIL SANITIZER IS PROVIDED AND A REINSPECTION MADE TO VERIFY READING BY THE CHICAGO DEPARTMENT OF HEALTH. MUST WASH, RINSE AND SANITIZE ALL DISHES AND UTENSILS MANUALLY AT THE THREE COMP SINK. MANAGER HAD ANOTHER LOCATION BRING OVER SANITIZER FOR THE MACHINE PRIOR TO MY COMPLETING TYPING THE REPORT; CHECKED CHEMICAL READING AGAIN AND IT WAS STILL AT 0 PPM.

MUST PROPERLY LABEL AND DATE ALL PREPARED FOODS IN WALK-IN COOLER AND OTHER COOLERS. LABEL BULK STORAGE CONTAINERS IN PANTRY WHERE NAME HAS WORN OFF OF LABELS.

CLEAN INTERIORS OF ALL REFRIGERATION UNITS, SHELVES INSIDE OF WALK-IN COOLER AND ALL PREP TABLE SURFACES. GASKET AT TWO DOOR FREEZER DOOR LOOSE; REPAIR OR REPLACE GASKET.

MUST CLEAN AND MAINTAIN THE FOLLOWING: EXTERIOR SURFACES OF FRYERS AND OTHER COOKING EQUIPMENT TO REMOVE GREASE AND OTHER RESIDUE, BOTTOM AREA OF FRYERS TO REMOVE GREASE AND OTHER BUILD UP, EXTERIOR SURFACES OF REFRIGERATION UNITS AND DISHMACHINE.

DETAIL CLEAN FLOORS THROUGHOUT KITCHEN UNDER, AROUND AND BEHIND ALL EQUIPMENT (COOKING, REFRIGERATORS, DISHMACHINE ETC). ALSO DETAIL CLEAN ALL FLOOR DRAINS WITH FOOD BUILD UP, DIRT AND GREASE. SOME AREAS OF FLOORS HAVE MISSING FLOOR TILE WITH STANDING WATER; MUST REPLACE AND REGROUT FLOORS AT SIDE OF TWO DOOR FREEZER AND UNDER COOKING EQUIPMENT. FLOOR DRAIN AT SIDE OF TWO DOOR FREEZER ALSO NEEDS DETAIL CLEANING.

MUST CLEAN ALL CEILING VENTS IN KITCHEN. SEAL HOLE AROUND PIPES UNDER HANDSINK IN EMPLOYEE WASHROOM IN KITCHEN, SEAL HOLE OR PROVIDE A COVER FOR HOLE AROUND WALL OUTLET IN EMPLOYEE WASHROOM, ALSO FOR OUTLET UNDER DISHMACHINE. REPLACE/REATTACH TILE AT LOWER WALL BASE BEHIND TWO DOOR FREEZER AND ALONG SIDE OF SAME FREEZER AND ANY OTHER AREAS WHERE NEEDED IN KITCHEN.

PROVIDE A SELF-CLOSING DEVICE FOR EMPLOYEE WASHROOM DOOR IN KITCHEN AREA.

UPON INSPECTION OBSERVED OVER 15 DRAIN FLIES AT FRONT SUSHI BAR AREA ON THE WALLS AND CEILING AS WELL AS IN THE REAR KITCHEN AREA ON THE WALL BY THE ICE MACHINE AREA.MUST CLEAN AND SANITIZE AFFECTED AREAS MENTIONED ABOVE. RECOMMEND PEST CONTROL SERVICE PROVIDE SERVICE PRIOR TO 8/6/12. SERIOUS CITATION ISSUED 7-38-020.

MUST KEEP FLOORS DRY AT MAIN COOKING LINE AND DISH MACHINE AREA. MUST ALSO REGROUT FLOOR AT SAME AREA MENTIONED ABOVE.MUST ALSO DETAIL CLEAN AND SANITIZE ALL FLOOR DRAINS AT SUSHI BAR AREA, AND REAR MAIN KITCHEN.

MUST CLEAN WALL AT DISH MACHINE WASHING AREA TO REMOVE FOOD SPLASHES. MUST ALSO PAINT OR REPLACE WATER DAMAGED CEILING TILES AND ALL YELLOWISH CEILINGS AT MAIN KITCHEN COOKING AND PREP AREAS.

MUST PROVIDE SHATTER PROOF BULBS AT ALL COOLERS, REFRIGERATORS AND FREEZER AT ALL TIMES.

ALL FOOD PREP STAFF MUST WEAR FACIAL HAIR RESTRAINTS AND HAIR RESTRAINTS AT ALL TIMES.

MUST PROPERLY STORE WASH CLOTHS IN SANITIZING SOLUTION AT ALL TIMES.

THE ICE BIN AND SODA DISPENSER BY THE REGISTER IS DIRTY; WASH, RINSE AND SANITIZE ALL OF THE FOOD AND NON-FOOD UTENSILS AND EQUIPMENT UNTIL IT IS CLEAN, SANITARY AND MAINTAINED ON A DAILY BASIS. THE ICE MACHINE HAS A DIRTY BUILDUP INSIDE OF THE MACHINE, HAVE THE MACHINE SANITIZED AND PROPERLY MAINTAINED.

THE WOK LINE DRAIN SCREEN AREA AND FLOOR DRAIN ARE ENCRUSTED WITH FOOD AND GREASE BUILDUP; WASH, RINSE AND SANITIZE ALL OF THE FOOD AND NON-FOOD UTENSILS AND EQUIPMENT UNTIL IT IS CLEAN, SANITARY AND MAINTAINED ON A DAILY BASIS.

THE FLOORS ARE DIRTY THROUGHOUT THE KITCHEN. CLEAN AND MAINTAIN THE FLOORS AND BASEBOARDS SO THEY ARE SMOOTH AND SANITARY FROM CORNER TO CORNER.

THE WALL UNDER THE DISH SCRAPEING AREA IS DIRTY AND HAS LARGE HOLES, CLEAN AND MAINTAIN THE WALLS AND CEILINGS SO THEY ARE SMOOTH AND SANITARY FROM TOP TO BOTTOM.

All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. All food establishments that prepare, sell, or store hot food shall have adequate hot food storage facilities. THE WALK IN COOLER COIL IS FULL OF GREASE AND DUST AND IS HOLDING A 50 F AMBIENT AIR TEMPERATURE, A TECHNICIAN IS OF SITE AT THIS TIME BUT THE COOLER IS NOT RECOVERING, COOLER TAGGED HELD FOR INSPECTION FAX AN TAG REMOVAL REQUEST TO THE CHICAGO DEPARTMENT OF PUBLIC HEALTH FOOD PROTECTION DIVISION AT (312) 746-4240.

THE WALK IN COOLER IS HOLDING POTENTIALLY HAZARDOUS TOFU, CHICKEN, SHELL EGGS, COOKED EGG ROLLS, NOODLES AND COOKED DUCK AT 49-50 F. APPROXIMATELY 70 POUNDS OF PRODUCT VALUED AT $400.00 WAS DENATURED AT THIS TIME. All cold food shall be stored at a temperature of 40F or less.

Adequate and convenient toilet facilities shall be provided. They should be properly designed, maintained, and accessible to employees at all times. THE ONLY REAR KITCHEN EXPOSED HANDSINK IS TURNED OFF. THE KITCHEN STAFF REPAIRED AND TURNED ON THE SINK AT THIS TIME. ALL FOOD PREPARATION AREA EXPOSED HANDSINKS MUST BE FULLY FUNCTIONAL AAND BE SUPPLIED WITH SOAP AND SANITARY TOWELS.

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. THE ICE BIN AND SODA DISPENSER BY THE REGISTER IS DIRTY; WASH, RINSE AND SANITIZE ALL OF THE FOOD AND NON-FOOD UTENSILS AND EQUIPMENT UNTIL IT IS CLEAN, SANITARY AND MAINTAINED ON A DAILY BASIS. THE ICE MACHINE HAS A DIRTY BUILDUP INSIDE OF THE MACHINE, HAVE THE MACHINE SANITIZED AND PROPERLY MAINTAINED.

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. THE WOK LINE DRAIN SCREEN AREA AND FLOOR DRAIN ARE ENCRUSTED WITH FOOD AND GREASE BUILDUP; WASH, RINSE AND SANITIZE ALL OF THE FOOD AND NON-FOOD UTENSILS AND EQUIPMENT UNTIL IT IS CLEAN, SANITARY AND MAINTAINED ON A DAILY BASIS.

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. THE FLOORS ARE DIRTY THROUGHOUT THE KITCHEN. CLEAN AND MAINTAIN THE FLOORS AND BASEBOARDS SO THEY ARE SMOOTH AND SANITARY FROM CORNER TO CORNER.

The walls and ceilings shall be in good repair and easily cleaned. THE WALL UNDER THE DISH SCRAPEING AREA IS DIRTY AND HAS LARGE HOLES, CLEAN AND MAINTAIN THE WALLS AND CEILINGS SO THEY ARE SMOOTH AND SANITARY FROM TOP TO BOTTOM.

USED WIPING CLOTHS LEFT OUT ON THE COUNTERS, STORE WIPING CLOTHS IN SANITIZING SOLUTION IN BETWEEN USE. Between uses and during storage ice dispensing utensils and ice receptacles shall be stored in a way that protects them from contamination.

In food establishments, there shall be adequate sewage and waste water disposal facilities that comply with all the requirements of the plumbing section of the Municipal Code of Chicago. OBSERVED WASTE WATER BACKING-UP FROM 2-FLOOR DRAINS IN REAR PREP AREA. CONTACTED BUILDING ENGINEERS TO ADDRESS THE SITUATION IMMEDIATELY, THEN CLEAN/SANITIZE ENTIRE AREA.

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. MUST RE-GROUT FLOOR TILES IN DISHROOM & REAR 2-COMP SINK AREA; REPLACE MISSING FLOOR TILES UNDER COOK'S LINE.

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 A LEAK AT THE EXTERIOR BOTTOM (ON THE LEFT HAND SIDE) OF THE 3-COMP BAR SINK.

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. NOTED 12-SMALL/FRUIT FLIES AROUND A BAG OF SOILED LINEN BY DISHROOM, 8-ON BOXES STORED ABOVE SEASONING SHELVING, 10-ON WALLS ABOVE THE REAR FLOOR DRAIN (BESIDE AN UPRIGHT FREEZER). MUST CLEAN/SANITIZE AFFECTED AREAS & CONTACT P.C.O.

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. ANY CUTTING BOARDS WITH DARK/DEEP GROOVES MUST BE SANDED/BLEACHED OR REPLACED. MUST DE-LIME INTERIOR OF DISHMACHINE.

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. FOLLOWING NEED CLEANING: EXTERIOR OF BULK FOOD CONTAINERS. INTERIOR FLOORS OF MOST COOLERS, INTERIOR BOTTOM OF FRYERS, CABINETS UNDER PREP AREAS-DUE TO FOOD DEBRIS/DUST/DIRT.

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. MUST DETAIL CLEAN FLOOR DRAINS/COVERS THRU-OUT PREMISES, REPLACE MISSING FLOOR TILES UNDER COOK'S LINE, RE-GROUT TILES IN DISHROOM & REAR 2-COMP SINK AREA. MUST CLEAN FLOORS ALONG WALLS BEHIND COOK'S LINE,UNDER DISHMACHINE/SINKS THRU-OUT PREMISES.

The walls and ceilings shall be in good repair and easily cleaned. MUST CLEAN WALLS AROUND PREP AREAS, IN DISHROOM & ATTACHMENTS AT INTERIOR OF HOOD-DUE TO GREASE/FOOD STAINS. MUST SEAL HOLES/OPENINGS ON WALLS ALSO.

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 BROKEN HOT WATER FAUCET KNOB AT EMPLOYEE BATHROOM.

Toilet rooms shall be completely enclosed and shall be vented to the outside air or mechanically ventilated. Must fix/replace self-closing device at men's room & repair vents.

A separate and distinct offense shall be deemed to have been committed for each Minor violation that is not corrected upon re-inspection by the health authority. Minor violations from 2/25/09 visit not corrected at this time: #34-floor drains trhuout need detailed cleaning & must re-grout floor tiles at cooks line/dishroom/by prep sink in main kitchen due to heavy food debris/water accumulation. #35-all openings around pipes or soda/electrical lines on walls/ceiling must be sealed.

All food not stored in the original container shall be stored in properly labeled containers. Food stored in coolers must be dated/labeled.

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. Interior of deep fryers, side panel of ice machine need cleaning.

Toilet rooms shall be completely enclosed and shall be vented to the outside air or mechanically ventilated. Must fix/replace self closing device at mens room & repair bathroom vents.

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. Following plumbing issues must be addressed: leaky water line uner 2-comp sink,leaky pipe under 3-comp bar sink.