Ra Sushi

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

IN THE CUSTOMER RESTROOMS ON THE 1ST FLOOR FOUND THE BOTTOM HAND SINK COVERS IN POOR REPAIR. MUST REPAIR AND MAINTAIN SO AS TO BE SMOOTH AND EASILY CLEANABLE AT ALL TIMES.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

IN THE STAFF MEN'S BASEMENT RESTROOM FOUND A STAINLESS STEEL BATHROOM STALL BEAM HANGING OFF THE WALL. MUST REPAIR AND MAINTAIN.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

FOUND BLACKISH SUBSTANCE ON THE CEILING IN THE BASEMENT ABOVE THE WALK-IN COOLER. ALSO FOUND PEELING PAINT IN THE CEILING IN THE EAST CORNER OF THE LIQUOR STORAGE ROOM AREA. ALSO FOUND A MEDIUM SIZED HOLE IN THE CEILING ACROSS FROM THE WALK-IN LIQUOR...

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

FOUND ALL OF THE EXHAUST VENTS IN THE BASEMENT RESTROOMS NOT WORKING.MUST REPAIR THE EXHAUST VENTS IN ALL STAFF RESTROOMS LOCATED IN THE BASEMENT. FOUND A BROKEN COLD WATER FAUCET HANDLE(HAND SINK ON THE LEFT HAND SIDE) IN THE STAFF LADIES RESTROOM I...

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

MISSING 1 ICE BIN COVER FOR CONSUMABLE ICE BIN AT BAR AREA.INSTRUCTED TO PROVIDE AND MAINTAIN.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

POTENTIALLY HAZARDOUS FOODS STORED AT IMPROPER TEMPERATURES INSIDE OF THE PREP COOLER. OBSERVED COOKED RICE AT KITCHEN WOK TABLE AT 78.9F,CONTAINERS OF PRE-MADE ASSORTED SUSHI ROLLS AT 44.9F-47.9F FROM PREVIOUS NIGHT STORED INSIDE THE 2 DOOR SUSHI PR...

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION

FOOD (ICE) NOT PROTECTED DURING STORAGE INSIDE OF THE ICE MACHINE. OBSERVED BLACK SLIMY SUBSTANCES THROUGHOUT INTERIOR WATER COMPONENTS OF THE ICE MACHINE. MANAGEMENT INSTRUCTED TO TURN OFF MACHINES, REMOVE ICE AND HAVE INTERIOR OF ICE MACHINE CLEANE...

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED

NO VALID ORIGINAL CITY OF CHICAGO SANITATION CERTIFICATE POSTED TO VIEW AT THIS TIME.NO CERTIFIED FOOD MANAGER ON DUTY WHILE POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED i.e.SUSHI,SOUP. INSTRUCTED TO HAVE A CERTIFIED FOOD MANAGER ON SITE AT AL...

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

MISSING 1 ICE BIN COVER FOR CONSUMABLE ICE BIN AT BAR AREA.INSTRUCTED TO PROVIDE AND MAINTAIN.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

MISSING 2 SINK STOPPERS FOR THE KITCHEN 3 COMPARTMENT SINK.INSTRUCTED TO PROVIDE AND MAINTAIN. REPAIR LOOSE COLD HANDLE AT THE KITCHEN 3 COMPARTMENT SINK AND MAINTAIN.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

NOTED A SLIGHT DISCOLORATION INSIDE UPPER COMPARTMENT OF ICE MACHINE. INSTRUCTED TO CLEAN,SANITIZE AND MAINTAIN.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

INSTRUCTED TO CLEAN AND MAINTAIN FLOORS ALONG WALL BASE AND UNDERNEATH EQUIPMENT ESPECIALLY BY THE COOKING STOVE, AT THE LIQUOR DRY STORAGE ROOM AT THE BASEMENT AND AT THE BAR.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

NOTED LOW WATER PRESSURE AT ONE OF TWO HAND WASH SINK OF THE MENS EMPLOYEES BATHROOM.INSTRUCTED TO REPAIR AND MAINTAIN.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED

INSTRUCTED TO CLEAN AND ORGANIZE ALL UNNECESSARY ARTICLE ON STAIR WAY BETWEEN FIRST FLOOR AND BASEMENT TO PREVENT HIDING PLACES FOR PEST.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

ICE BUILD-UP ON CEILING & WALL BY WALK-IN FREEZER DOOR MUST BE ADDRESSED. CUTTING BOARDS WITH DEEP GROOVES MUST BE ADDRESSED ALSO. All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be ...

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

FLOOR MATS & EXTERIOR OF GARBAGE BINS MUST BE KEPT CLEAN. All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

FLOOR DRAINS AT BAR & DISHROOM, ALONG WALLBASES BEHIND COOKING EQUIPMENT & REAR PREP SINK MUST BE FREE OF FOOD DEBRIS/DIRT. The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

FOLLOWING PLUMBING ISSUES MUST BE ADDRESSED: LEAK UNDER REAR SUSHI STATION PREP SINK, UNDER THE RIGHT COMP. OF THE 3-COMP. SINK & AT ELBOW PIPE AT FRONT OF DISHMACHINE. Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., m...

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. DETAIL CLEAN THE GREASE ON THE LINES BEHIND THE COOKING EQUIPMENT, INTERIOR OF THE ICE MACHINE AND WASHBOWLS IN THE WO...

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. DETAIL CLEAN THE DUST ON THE CEILING TILES SURROUNDING THE EXHAUST VENT IN THE REAR PREP AREA. OBSERVED EXCESSIVE RUST ON THE WALL OF THE WALK-IN COOLER. MUST PAINT OR REPLACE AFFE...

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. INTERIOR ICE MACHINE MUST CLEAN AND SANITIZE.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

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...

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED

Cleaning equipment shall be properly stored away from food, utensils, equipment, and clean linens. All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and cle...

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. MUST LABEL ALL BULK FOOD ITEM CONTAINERS.

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. MUST SEAL OPENINGS AROUND 1ST FLOOR MOP SINK PLUMBING FIXTURES.

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. DETAIL CLEAN INTERIOR OF FRYERS AND HOOD OVER COOKING EQUIPMENT AND REMOVE GREASE AND FOOD DEBRIS.

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. MUST DETAIL CLEAN FLOORS IN PREP AREA AND IN BASEMENT STORAGE AREAS.

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. REPAIR LEAKY CEILING IN BASEMENT LIQUOR STORAGE ROOM.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

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...