Oysy
Passed most recently but 4 prior failures on record
2013-07-12 Pass Complaint Re-Inspection 3 ▾
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
MUST DETAIL CLEAN AND MAINTAIN THE INTERIOR OF ALL COOKING EQUIPMENT.
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
MUST PROVIDE MISSING TILE COVING TO AREAS UNDER THE DISHMACHINE
FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
MUST STORE ALL WASH CLOTHS IN SANITIZING SOLUTION WHEN NOT IN USE.
2013-07-05 Fail Short Form Complaint CRITICAL 2 ▾
POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
FOUND POTENTIALLY HAZARDOUS FOODS (TUNA AND SALMON)AT IMPROPER TEMPERATURES (45.1F-48.0F)IN THE SUSHI COOLER. INSTRUCTED TO KEEP COLD FOODS AT 40F OR LOWER. ALL ITEMS WERE DISCARDED OF, APPROXIMATELY 5LBS VALUED AT $150. CRITICAL VIOLATION 7-38-005(A...
NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
FOUND 30 LIVE SMALL FRUIT FLIES IN THE REAR PREP AND STORAGE AREA (WITH ICE MACHINE.) INSTRUCTED TO ELIMINATE FLIES, CLEAN AFFECTED AREAS AND RECOMMENDED CONTACTING PEST CONTROL FOR SERVICES. SERIOUS VIOLATION 7-28-030
2013-05-20 Pass Canvass Re-Inspection 5 ▾
FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
CORRECTED.
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
MUST DETAIL CLEAN AND MAINTAIN THE INTERIOR OF ALL COOKING EQUIPMENT.
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
MUST PROVIDE MISSING TILE COVING TO AREAS UNDER THE DISHMACHINE
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
MUST REGROUT FLOORS IN FRONT/AROUND DISH MACHINE.
FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
MUST STORE ALL WASH CLOTHS IN SANITIZING SOLUTION WHEN NOT IN USE.
2013-05-13 Fail Canvass CRITICAL 18 ▾
FACILITIES TO MAINTAIN PROPER TEMPERATURE
FOUND WALK IN AND (2)PREP COOLERS NOT ABLE TO MAINTAIN THE REQUIRED TEMPERATURE OF 40F OR LOWER. 55.8F (WALK IN COOLER) AND 49.8F-46.6F (PREP COOLERS.) INSTRUCTED TO HAVE UNITS AT 40F OR LOWER AT ALL TIMES. *OWNER ARRIVED ON PREMISES AND ADJUSTED T...
POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
FOUND POTENTIALLY HAZARDOUS FOODS BEING STORED IN THE ABOVE COOLERS AT IMPROPER TEMPERATURES-TEMPS. RANGED FROM 48.9F-55.4F. FOOD ITEMS INCLUDED: RAW FISH, CHICKEN, TOFU, TOFU SALAD, BEEF, SHRIMP, SAUCES AND SUSHI. ALL ITEMS WERE DISCARDED OF AND DEN...
ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED
FOUND REAR EXPOSED HAND SINK IN PREP AREA NOT ACCESSIBLE-FOUND POLES/DEBRIS IN SINK. INSTRUCTED TO HAVE SINK ACCESSIBLE AT ALL TIMES. CRITICAL VIOLATION 7-38-030
NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
FOUND OVER 200 LIVE SMALL FLIES IN REAR/FRONT PREP AREAS ON THE WALLS, STORAGE RACKS, DISHES, SWARMING OVER THE PREP TABLES, WALK IN COOLER AND CEILING. INSTRUCTED TO ELIMINATE SMALL FLIES, CLEAN AFFECTED AREAS AND RECOMMENDED CALLING PEST CONTROL SE...
FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
MUST DATE/LABEL POTENTIALLY HAZARDOUS FOODS IN COOLERS. MUST REMOVE OPENED LARGE CANS OF PRODUCTS FROM WALK IN COOLER AND STORE FOOD ITEMS IN FOOD GRADE CONTAINERS.
FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
MUST PROVIDE A SPLASH GUARD TO THE EXPOSED HAND SINK IN THE BAR AREA TO PREVENT SPLASHING ON TO CONSUMABLE ICE IN ICE BIN. MUST PROVIDE A COVER FOR ICE BIN IN BAR.
FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
MUST SAND OR REPLACE CUTTING BOARDS WITH DEEP DARK GROOVES IN THEM IN THE PREP AREA.
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
MUST DETAIL CLEAN AND MAINTAIN THE FOLLOWING: INTERIOR OF ALL COOKING EQUIPMENT, INTERIOR/EXTERIOR OF ALL COOLERS, STORAGE RACKS IN PREP AND IN COOLERS-REMOVE RUST AND FOOD DEBRIS; PREP TABLES AND BAR GUN HOLDER IN BAR AREA.
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
MUST DETAIL CLEAN AND MAINTAIN THE INTERIOR/EXTERIOR OF FLOOR DRAINS, FLOORS IN ALL CORNERS AND UNDER/AROUND ALL HEAVY EQUIPMENT.
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
MUST PROVIDE MISSING TILE COVING TO AREAS UNDER THE DISHMACHINE.
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
MUST REGROUT FLOORS IN FRONT/AROUND DISH MACHINE.
WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
MUST DETAIL CLEAN WALLS IN THR FRONT PREP AREA, VENTS IN TOILET ROOMS AND WALLS IN REAR PREP AROUND DISHMACHINE AND 3-COMP. SINK. REMOVE FOOD, DIRT/DUST BUILD UP.
LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
MUST PROVIDE A SHIELD TO THE LIGHT ABOVE WALK IN COOLER IN REAR PREP AREA.
VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
MUST FIX LEAK AT THE BASE OF THE FAUCET ON THE BAR'S 3-COMP. SINK.
LINEN: CLEAN AND SOILED PROPERLY STORED
MUST PROPERLY STORE ALL SOIL LINEN IN REAR PREP AREA.
REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
MUST PROVIDE METAL STEM THERMOMETERS AND WORKING THERMOMETERS TO ALL COOLERS.
PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
MUST PROPERLY STORE MOP(S) HANGING UP FOR PROPER DRYING.
FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
MUST STORE ALL WASH CLOTHS IN SANITIZING SOLUTION WHEN NOT IN USE.
2012-04-11 Pass w/ Conditions Canvass 2 ▾
* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
FOUND NO CITY OF CHICAGO SANITATION MANAGER ON PREMISES WHILE HANDLING POTENTIALLY HAZARDOUS FOOD. (HANDLES RAW FISH, BEEF, CHICKEN,ETC.)SERIOUS VIOLATION. CITATION ISSUED.
PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
FOUND DRY STORAGE AREAS NOT CLEAN. MUST CLEAN/ORGANIZE.
2011-12-13 Pass Canvass Re-Inspection 2 ▾
FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
SEE REPORT DATED ON 12/06/11
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
SEE REPORT DATED ON 12/06/11
2011-12-06 Fail Canvass CRITICAL 6 ▾
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. OB...
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. FRONT PREP COOLER(WASABI COOLER) DOOR RUBBER GASKET RIPPED ALSO OBSERVED BOTH GREASE TRAPS WITH RUST BUILD UP. MUST R...
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. THE FOLLOWING NOT CLEAN- OBSERVED ACCUMULATED FOOD DEBRIS INSIDE PREP COOLERS DOOR GASKETS, SLIGHT LIME BUILD UP INS...
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. OBSERVED FOOD/DIRT BUILD UP UNDER COOKING EQUIPMENT AND COOLERS THROUGHOUT PREP AND STORAGE AREAS. MUST DETAIL CLEAN FLOOR UNDER AND AROU...
WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
The walls and ceilings shall be in good repair and easily cleaned. OBSERVED FOOD DEBRIS/DIRT STAINS ON WALLS IN REAR PREP AREA AND AROUND DISHMACHINE. MUST CLEAN AND MAINTAIN ALL UNCLEAN WALLS.
LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces. OBSERVED BURNED OUT CEILING LIGHT BULBS(X3) ABOVE REAR RREP AREA BY WA...
2011-07-01 Pass Canvass Re-Inspection 5 ▾
32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
2011-06-17 Fail Canvass CRITICAL 6 ▾
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. OB...
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. SUSHI PREP AREA REACH IN COOLERS DOOR RUBBER GASKETS RIPPED. MUST REPAIR OR REPLACE ALL DAMAGED COOLERS DOOR GASEKTS.
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. THE FOLLOWING NOT CLEAN- OBSERVED SLIGHT LIME BUILD UP INSIDE ICE MACHINE, ACCUMULATED FOOD DEBRIS ON SHELVES THROUG...
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. OBSERVED ACCUMULATED FOOD DEBRIS/DIRT BUILD UP INSIDE ALL FLOOR DRAINS AND FOOD BUILD UP UNDER AND AROUND ALL EQUIPMENT THROUGHOUT BOTH P...
WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
The walls and ceilings shall be in good repair and easily cleaned. OBSERVED DUST BUILD UP/FOOD DEBRIS ON WALLS THROUGHOUT REAR PREP AREA AND FOOD DEBRIS ON WALLS AT BAR. MUST DETAIL CLEAN AND MAINTAIN ALL WALLS.
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. NO THERMOMETERS INSIDE SUSHI DISPLAY COOLERS. MUST PR...
2010-11-05 Pass Tag Removal ▾
No violations found.
2010-11-04 Pass w/ Conditions Canvass CRITICAL 3 ▾
FACILITIES TO MAINTAIN PROPER TEMPERATURE
All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. FOUND WALK IN COOLER AT IMPROPER COLD HOLDING TEMPERATURES.(TEMPERATURE AT 62.0F TAGGED WALK IN COOLER) CR...
POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
All cold food shall be stored at a temperature of 40F or less. 8 POUNDS WHITE FISH AT 60.0F, 9 POUNDS CRABMEAT AT 62.3F, 10 POUNDS BEEF AT 63.1, 20 POUNDS MACKEREL FISH AT 56.9F, 50 POUNDS SOYBEAN PASTE AT 56.3F, AND 5 POUNDS TOFU AT 58.9F. CRIT...
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. FOUND FLOORS NOT CLEAN BELOW ICE MACHINE.
2010-04-02 Pass Canvass 3 ▾
FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
All food not stored in the original container shall be stored in properly labeled containers. Found bulk food not labeled (rice,flour, and sugar)
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. Found exterior of reach in cooler not clean by storage areas.
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. Found floors not clean by rear storage areas.
Data sourced from Chicago Dept. of Public Health ·
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