NEW KABUKI JAPANESE RESTAURANT.

CHEMICAL DISH MACHINE REMAINS TAGGED HELD FOR INSPECTION.

Equipment and utensils should get proper exposure to the sanitizing solution during the rinse cycle. Bactericidal treatment shall consist of exposure of all dish and utensil surfaces to a rinse of clean water at a temperature of not less than 180F. CHEMICAL DISH MACHINE NOT DISPENSING SANITIZER. NO DISHES BEING WASHED DURING INSPECTION. NO CITATION ISSUED. MACHINE TAGGED HELD FOR INSPECTION AND MUST NOT USE UNTIL C.D.P.H. CONTACTED FOR INSPECTION AND TAG REMOVAL.

All food establishments shall be provided with an adequate supply of hot and cold water under pressure properly connected to the city water supply. NO HOT WATER DURING INSPECTION WHILE BUSINESS WAS OPEN/OPERATING. HOT WATER TANK NOT OPERATING. MANAGEMENT CALLED FOR SERVICE AND HOT WATER RESTORED DURING INSPECTION.

Adequate and convenient hand washing facilities shall be provided for all employees. NO SOAP AT SUSHI PREP EXPOSED HAND SINK AND NO PAPER TOWEL AT BASEMENT EXPOSED HAND 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. REAR EXIT SCREEN DOOR BEING USED AT TIME OF INSPECTION NOT INSECT/ RODENT PROOFED OR TIGHT FITTING ON ALL SIDES.OPEN GAPS ON BOTTOM,TOP AND SIDES. MUST PROVIDE. OBSERVED 15 MICE DROPPINGS IN BASEMENT FAR REAR STORAGE ROOM, MUST REMOVE.

The area outside of the establishment used for the storage of garbage shall be clean at all times and shall not constitute a nuisance. OUTSIDE GARBAGE AREA WITH DEBRIS ON GROUND SURROUNDING GARBAGE CONTAINER. BOTTLES AND CANS, CARDBOARD DEBRIS AND PILES OF STREET SIGNS AND UNUSED WOOD. INSTRUCTED TO REMOVE ALL GARBAGE AND DEBRIS FROM GROUNDS.

All food not stored in the original container shall be stored in properly labeled containers. PLASTIC BULK FOOD BIN IN BASEMENT MUST LABEL.

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. MUST NOT USE TINFOIL, NEWSPAPER OR CLOTH AS LINER FOR SHELVING THROUGHOUT. HANGING CLOTH CURTAINS AT ENTRANCE TO SUSHI PREP EXTREMELY DIRTY, MUST CLEAN. SHELVING THROUGHOUT SUSHI PREP DIRTY MUST CLEAN.

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. EXTERIOR OF FRONT PREP COOLER DIRTY, MUST CLEAN. INTERIOR ICE MACHINE MUST CLEAN.

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. FLOORS IN THE FOLLOWING AREAS WITH DIRT, DEBRIS MUST CLEAN. THROUGHOUT SUSHI PREP AND BASEMENT REAR DRY STORAGE.

The walls and ceilings shall be in good repair and easily cleaned. BASEMENT CEILING AT COOLERS AND FREEZER WITH FOOD SPLATTER, MUST CLEAN. WALLS BEHIND COOKS LINE SEALED WITH DUCT TAPE, MUST REMOVE AND PROPERLY SEAL ALL OPENINGS. WATER DAMAGED CEILING TILES AT BASEMENT DISH AREA, MUST REPLACE.

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. BASEMENT THREE COMPARTMENT SINK WITH DUCT TAPE. MUST REMOVE AND PROPERLY REPAIR. LEAK ON RIGHT SIDE NOZZLE OF SAME SINK.