PONZU SUSHI.

PREVIOUS MINOR VIOLATIONS NOT CORRECTED FROM REPORT # 1434904,DATED 4/16/14.#35- REPAIR THE OPENING IN THE WALL OF THE MEN'S WASHROOM UNDER THE HAND SINK. # 36- REPLACE THE MISSING LIGHT SHIELD FROM THE VENTILATION HOOD ABOVE THE COOKING EQUIPMENT . #42- ALL FOOD HANDLING EMPLOYEES MUST WEAR A HAIR RESTRAINT. #43- OBSERVED WET WIPING CLOTHS STORED ON TOP OF THE PREP TABLE AND PREP COOLERS. MUST STORE ALL WET WIPING CLOTHS IN SANITIZER BUCKET WHEN NOT IN USE. CITATION ISSUED SERIOUS 7-42-090.

ALL READY TO EAT FOODS INISDE THE REACH IN COOLER AND PREP COOLER MUST BE LABELED AND DATED.

ALL CLEAN UTENSILS, POTS,PANS, FOOD CONTAINERS, MUST BE STORED UPSIDE DOWN/INVERTED.

MUST RE CAULK ALONG THE SPLASH GUARD OF THE 3 COMPARTMENT SINK AND EXPOSED HAND SINK,(CAULK WORN OUT). RUBBER GASKET ALONG THE DOOR OF THE PREP COOLER IN THE SUSHI BAR,RIPPED OFF. MUST REPAIR/REPLACE GASKET.

MUST CLEAN AND SANITIZE THE FOLLOWING: ALL COOKING EQUIPMENT(GRILL, OVEN, DEEP FRYER,RICE COOKER), ALL COOLERS AND FREEZERS, INTERIOR BOTTOM SHELVE OF THE COOLER AND FREEZER(WITH FOOD DEBRIS),ALL WIRE RACK SHELVINGS FOR DRY FOOD AND MAINTAIN. CLEAN THE WHEELS OF THE COOLERS AND DEEP FRYER WITH GREASE BUILD-UP AND MAINTAIN.

FLOOR THROUGHOUT THE PREP/KITCHEN NEEDS DETAIL CLEANING ALONG THE WALL BASE,ALL CORNER, UNDER THE COOLERS AND MAINTAIN.

HOOD WITH DUST AND GREASE BUILD-UP. MUST CLEAN IN DETAIL AND MAINTAIN. FAN GUARD OF THE 2 DOOR REACH IN COOLER WITH DUST BUILD -UP. MUST CLEAN AND MAINTAIN.

DETAIL CLEAN THE WIRE RACKS ACROSS FROM THE COOKING EQUIPMENT, EXTERIOR OF DEEP FRYER AND INTERIOR OF PREP COOLERS.

DETAIL CLEAN THE FLOOR UNDER THE SUSHI BAR.

REPAIR THE OPENING IN THE WALL OF THE MEN'S WASHROOM UNDER THE HANDSINK.

REPLACE THE MISSING LIGHT SHIELD FROM THE VENTILATION HOOD ABOVE THE COOKING EQUIPMENT AND REPLACE THE CRACKED LIGHT SHIELD ABOVE THE PREP TABLE.

REPAIR THE FAUCET HANDLE FOR THE REAR PREP AREA EXPOSED HANDSINK.

ALL FOOD HANDLING EMPLOYEES MUST WEAR A HAIR RESTRAINT.

OBSERVED WET WIPING CLOTHS STORED ON TOP OF THE PREP TABLES AND PREP COOLERS. MUST STORE ALL WET WIPING CLOTHS IN SANITIZER BUCKET WHEN NOT IN USE.

MUST REPAIR VENTILATION IN CUSTOMERS WASHROOMS

FOOD (ICE) NOT PROTECTED FROM CONTAMINATION DURING STORAGE. FOUND INSIDE OF ICE MACHINE BLACKISH AND BROWNISH SLIMY SUBSTANCE ON THE INNER CONTACT SURFACES OF ICE MACHINE. MUST TURN OFF MACHINE REMOVE ICE AND CLEAN AND SANITIZE INTERIOR SURFASCES. SERIOUS VIOLATION 7-38-005(A). ICE MACHINE WAS CLEAN AND SANITIZE DURING INSPECTION.

FOUND FIVE LIVE ROACHES ON WALL BEHIND 2-DOOR FREEZER IN KITCHEN FOOD PREP AREA AND ONE ON THE REACH-IN COOLER DOOR IN REAR KITCHEN FOOD PREP AREA. ADDITIONAL PEST CONTROL SRVICE IS NEEDED TO MINIMIZE OR ELIMINATE PEST PROBLEM. SERIOUS VIOLATION 7-30-020.

PREVIOUS MINOR VIOLATIONS FROM 01/09/12 REPORT# 517684 NOT CORRECTED. #32 MUST NOT USE TIN FOIL AS LINER FOR EQUIPMENT OR ELECTRICAL PIPING ON COOKS LINE. CLOTH CURTAINS TO FOOD PREP SOILED AND STAINED. MUST CLEAN. #33 EXTERIOR ALL COOKS LINE EQUIPMENT DIRTY WITH GREASE AND FOOD DEBRIS. MUST CLEAN AND MAINTAIN. #34 FLOORS THROUGHOUT ENTIRE ESTABLISHMENT WITH DIRT AND DEBRIS. MUST CLEAN AND MAINTAIN.#43 WIPING CLOTHS MUST BE STORED IN A CLEAN CONTAINER WITH A SANITIZING SOLUTION. SERIOUS VIOLATION 7-42-090

MUST REPAIR VENTILATION IN CUSTOMERS WASHROOMS.

MUST PROVIDE VISIBLE AND WORKING THERMOMETERS IN ALL REFRIGERATION UNITS.

All food shall be protected from contamination and the elements, and so shall all food equipment, containers, utensils, food contact surfaces and devices, and vehicles. OBSERVED DURING INSPECTION EMPLOYEE USING DIRTY WIPING CLOTH TO WIPE OFF KNIFE USED CUTTING RAW FISH THEN WIPE CUTTING BOARD AND HANDS WITH SAME CLOTH. REVIEWED WITH PENDING CERTIFIED MANAGER POSSIBLE MEANS OF CROSS-CONTAMINATION. KNIVES AND CUTTING BOARD CLEANED AND SANITIZED.

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. OBSERVED DURING INSPECTION EMPLOYEE WASHING DISHES IN THREE COMPARTMENT SINK WITHOUT SANITIZING. SINK NOT PROPERLY SET WITH SANITIZING OR RINSE COMPARTMENTS. DEMONSTRATED PROPER SET UP OF THREE COMPARTMENT SINK TO WASH, RINSE AND SANITIZE WITH CHLORINE TO 100 PPM.

Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use. MUST NOT STORE TO GO CONTAINERS OR NAPKINS IN MENS WASHROOM.

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 TIN FOIL AS LINER FOR EQUIPMENT OR ELECTRICAL PIPING ON COOKS LINE. CLOTH CURTAINS TO FOOD PREP SOILED AND STAINED. MUST CLEAN.

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. EXTERIOR ALL COOKS LINE EQUIPMENT DIRTY WITH GREASE AND FOOD DEBRIS. MUST CLEAN AND MAINTAIN.

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. FLOORS THROUGHOUT ENTIRE ESTABLISHMENT WITH DIRT AND DEBRIS. MUST CLEAN AND MAINTAIN.

The walls and ceilings shall be in good repair and easily cleaned. WALLS IN BOTH WASHROOMS IN POOR REPAIR WITH PEELING RUBBER SEALS ON BASEBOARDS. MUST REPAIR. EXCESSIVE FOOD SPLATTER ON WALLS IN FRONT SUSHI BAR AREA. MUST CLEAN.

Between uses and during storage ice dispensing utensils and ice receptacles shall be stored in a way that protects them from contamination. WIPING CLOTHS MUST BE STORED IN A CLEAN CONTAINER WITH A SANITIZING SOLUTION.

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 TIN FOIL OR CARDBOARD AS LINER FOR SHELVING OR EQUIPMENT.

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. FLOOR OF MENS WASHROOM WITH DIRT, MUST CLEAN.

All food shall be protected from contamination and the elements, and so shall all food equipment, containers, utensils, food contact surfaces and devices, and vehicles. OBSERVED PINK AND BLACK SLIME SUBSTANCE IN BOTH THE ICE STORAGE BIN AND IN WATER RESERVOIR WHERE ICE IS MADE DRIPPING ONTO ICE AND INTO WATER. ALL ICE DISCARDED. MACHINE TURNED OFF AND TAGGED HELD FOR INSPECTION MUST NOT USE UNTIL CLEANED, SANITIZED AND SUPERVISOR SALAZAR CONTACTED AT 312-746-5426 FOR INSPECTION AND TAG REMOVAL.

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 KITCHEN SCREEN DOOR TO ALLEY BEING USED WITH OPEN 1/4 INCH GAP ON BOTTOM OF DOOR NOT RODENT PROOFED. MUST PROVIDE A TIGHT FITTING SEAL.

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. PREVIOUS MINOR VIOLATIONS FROM 2-17-09 #154924 NOT CORRECTED. #31-FOOD TAKE OUT CONTAINERS BEING STORED IN WOMANS WASHROOM, MUST REMOVE. #32-RUSTED WIRE STORAGE SHELF IN THREE DOOR REACH IN COOLER MUST REPLACE OR REMOVE RUST. #33-DETAIL CLEAN THE FOLLOWING: INTERIOR AND EXTERIOR OF TOASTER OVEN, ALL COOKING EQUIPMENT, UNDER SUSHI COUNTER, EXTERIOR OF BULK FOOD CONTAINERS, INTERIOR OF FREEZER, LIGHT SHIELD IN REAR. #34-ALL FLOORS THROUGHOUT ENTIRE ESTABLISHMENT FOUND DIRTY WITH FOOD DEBRIS. UNDER ALL SHELVING, EQUIPMENT, ETC.MUST CLEAN.#38- MUST REPLACE MISSING VENTILATION HOOD FILTER. #40-NO THERMOMETER IN SUSHI TWO DOOR REACH IN COOLER.

All food not stored in the original container shall be stored in properly labeled containers. BULK FOOD CONTAINERS MUST BE LABELED.

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 PAPER TOWEL, TINFOIL, OR CARDBOARD AS LINER FOR SHELVING OR EQUPMENT THROUGHOUT ESTABLISHMENT. ALL SHELVING THROUGHOUT ENTIRE ESTABLISHMENT IN ALL AREAS MUST CLEAN. WALL CAULKING AT THREE COMPARTMENT SINK CRACKED/MISSING AND IN POOR REPAIR. MUST REPLACE. KITCHEN TWO DOOR REACH IN COOLER WITH DOOR RUBBER GASKET BROKEN MUST REPLACE.

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. EXTERIOR OF KITCHEN TWO DOOR REACH IN COOLER DIRTY MUST CLEAN.

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. FLOOR IN THE MENS WASHROOM WITH DIRT, MUST CLEAN.

The walls and ceilings shall be in good repair and easily cleaned. ALL WALLS THROUGHOUT ALL FOOD AREAS WITH FOOD SPLATTER AND DIRT. MUST CLEAN. MUST REMOVE ALL PLASTIC WRAP AS LINER FOR WALLS.

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. THREADED NOZZLE MUST BE REMOVED FROM EXPOSED HAND SINK. LEAK AT NOZZLE OF SAME SINK MUST REPAIR. MUST PROVIDE HOT AND COLD RUNNING WATER AT REAR UTILITY MOP SINK AND MUST PROPERLY DRAIN AND BE ACCESSIBLE. HOT WATER HANDEL ON RIGHT SIDE OF THREE COMPARTMENT SINK DOES NOT TURN OFF, MUST REPAIR.