Ramen-san / Mr.maki

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

Violation Codes: 6-301.14. Inspector Comments: - MUST PROVIDE HANDWASHING SIGNAGE AT THE HANDWASH SINKS IN THE BAR.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

Violation Codes: 3-307.11. Inspector Comments: - MUST INSTALL A SPLASH GUARD AT THE FOLLOWING HANDWASH SINKS: ON THE RIDE SIDE OF THE HANDWASH SINK BETWEEN THE PREP TABLE LOCATED TO THE LEFT OF THE SOUP KETTLES. IN BETWEEN THE HANDWASH SINKS AND...

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED

Violation Codes: 6-304.11. Inspector Comments: - OBSERVED AN EXCESSIVE AMOUNT OF HOT STEAM IN THE AIR AND CONDENSATION ON THE WALLS/CEILING IN THE HIGH TEMP DISH MACHINE AREA. MUST INSTALL VENTILATION TO ADEQUATELY ELIMINATE EXCESSIVE STEAM, HEAT,...

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED

Violation Codes: 6-501.14. Inspector Comments: - OBSERVED AN ACCUMULATION OF DIRT/DEBRIS BUILDUP IN ALL THE TOILET ROOMS' EXHAUST VENTILATIONS. MUST DETAIL CLEAN AND MAINTAIN.

CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE

- THE DESIGNATED PERSON IN CHARGE, WHO IS ON SITE, MUST OBTAIN AND MAINTAIN A VALID CITY OF CHICAGO FOOD SERVICE SANITATION LICENSE. PRIORITY FOUNDATION VIOLATION#:7-38-012. NO CITATION ISSUED. -

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

- OBSERVED THE HANDWASH SINKS THROUGHOUT THE FACILITY ARE UNABLE TO MAINTAIN ADEQUATE HOT WATER TEMPERATURES AT THIS TIME. THE HOT WATER TEMPERATURE IS HOLDING AT 86.4F-97.9F AT TIME OF INSPECTION. MUST PROVIDE ADEQUATE HOT WATER OF 100F-120F AT AL...

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

- MUST PROVIDE HANDWASHING SIGNAGE AT THE HANDWASH SINKS IN THE BAR. -

FOOD-CONTACT SURFACES: CLEANED & SANITIZED

- OBSERVED THE FINAL RINSE IN THE HIGH TEMPERATURE DISH MACHINE IS 196F-198F AT TIME OF INSPECTION. MUST PROVIDE A FINAL RINSE TEMPERATURE OF 180F-194F AT ALL HIGH TEMP DISHWASH MACHINES TO ENSURE ADEQUATE SANITIZING OF UTENSILS AND EQUIPMENT; AND ...

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

- MUST INSTALL A SPLASH GUARD AT THE FOLLOWING HANDWASH SINKS: ON THE RIDE SIDE OF THE HANDWASH SINK BETWEEN THE PREP TABLE LOCATED TO THE LEFT OF THE SOUP KETTLES, IN BETWEEN THE HANDWASH SINKS AND THE DUMPSINKS IN BOTH BARS. ON THE RIGHT SIDE ...

WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS

- OBSERVED NO TEST STRIPS ON SITE TO ADEQUATELY MEASURE THE UTENSIL SURFACE TEMPERATURE (160F) AFTER THE FINAL RINSE IN THE HIGH TEMP DISH MACHINE. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION#:7-38-005. NO CITATION ISSUED. -

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED

- OBSERVED AN EXCESSIVE AMOUNT OF HOT STEAM IN THE AIR AND CONDENSATION ON THE WALLS/CEILING IN THE HIGH TEMP DISH MACHINE AREA. MUST INSTALL VENTILATION TO ADEQUATELY ELIMINATE EXCESSIVE STEAM, HEAT, AND CONDENSATION. -

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED

- OBSERVED AN ACCUMULATION OF DIRT/DEBRIS BUILDUP IN ALL THE TOILET ROOMS' EXHAUST VENTILATIONS. MUST DETAIL CLEAN AND MAINTAIN. -

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

OBSERVED LIQUID CONDENSATION POOLING ON THE BOTTOM SHELF OF THE REFRIGERATION UNIT UNDER THE COFFEE STATION. INSTRUCTED TO HAVE THE REFRIGERATION UNIT SERVICED TO PROPERLY CONTAIN AND DRAIN CONDENSATION.

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

INSTRUCTED TO HAVE THE VENTILATION SERVICED ON THE HIGH TEMPERATURE DISH MACHINE TO MAKE THE SURE THE AIR FLOW IS VENTILATING PROPERLY AT ALL TIMES.

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090

PREVIOUS MINOR VIOLATIONS NOT CORRECTED FROM 11/24/2015 ON REPORT#1588871: (33) MUST DETAIL CLEAN THE INTERIOR LIGHT SHIELDS ABOVE THE PREP AREAS. (35) MUST CLEAN WALLS UNDER THE DISH MACHINE. ALSO REPLACE STAINED CEILING TILES OUTSIDE OF THE EMPLOYE...

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

REMOVE PIECES OF GLUE/CAULK HANGING FROM THE HOOD VENT ABOVE THE COOKING EQUIPMENT AND MAINTAIN.

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

OBSERVED LIQUID CONDENSATION POOLING ON THE BOTTOM SHELF OF THE REFRIGERATION UNIT UNDER THE COFFEE STATION. INSTRUCTED TO HAVE THE REFRIGERATION UNIT SERVICED TO PROPERLY CONTAIN AND DRAIN CONDENSATION.

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

INSTRUCTED TO HAVE THE VENTILATION SERVICED ON THE HIGH TEMPERATURE DISH MACHINE TO MAKE THE SURE THE AIR FLOW IS VENTILATING PROPERLY AT ALL TIMES.

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

MUST DETAIL CLEAN THE INTERIOR OF LIGHT SHIELDS ABOVE THE PREP AREAS.

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

DETAIL CLEAN WALLS UNDER THE DISH MACHINE. ALSO REPLACE STAINED CEILING TILES OUTSIDE OF THE EMPLOYEE WASHROOM AND THROUGHOUT THE 2ND FLOOR AS NEEDED.

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

MUST INCREASE THE HOT WATER PRESSURE AT THE 2ND WASH BOWL FROM THE ENTRANCE IN THE MENS CUSTOMER WASHROOM.

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

MINIMIZE CLUTTER IN THE LOWER LEVEL WHITE WINE STORAGE CLOSET AND IN THE 2ND FLOOR STORAGE CLOSET. MUST STORE ALL ITEMS 6 INCHES OFF THE FLOOR.

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME

THE HIGH TEMPERATURE DISH MACHINES ON SITE ARE NOT REACHING THE REQUIRED 180 DEGREES F DURING THE FINAL RINSE CYCLE. NOTED ONE DISH MACHINE REACHING 174 DEGREES F AND THE OTHER REACHING BETWEEN 174-178 DEGREES F. MUST REPAIR SO THAT THE FINAL RINSE ...

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

MUST DETAIL CLEAN THE INTERIOR OF LIGHT SHIELDS ABOVE THE PREP AREAS.

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

DETAIL CLEAN WALLS UNDER THE DISH MACHINE. ALSO REPLACE STAINED CEILING TILES OUTSIDE OF THE EMPLOYEE WASHROOM AND THROUGHOUT THE 2ND FLOOR AS NEEDED.

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

MUST INCREASE THE HOT WATER PRESSURE AT THE 2ND WASH BOWL FROM THE ENTRANCE IN THE MENS CUSTOMER WASHROOM.

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

MINIMIZE CLUTTER IN THE LOWER LEVEL WHITE WINE STORAGE CLOSET AND IN THE 2ND FLOOR STORAGE CLOSET. MUST STORE ALL ITEMS 6 INCHES OFF THE FLOOR.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

ALL BULK FOOD CONTAINERS MUST BE LABELED.

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

FLOOR OF WALK-IN FREEZER WITH FOOD SPILLAGE. MUST CLEAN AND MAINTAIN.

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

LEAK ON NOZZLE OF THE THREE COMPARTMENT SINK. MUST REPAIR.

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

FOLLOWING NEED CLEANING: DUSTY CONDENSERS OF SMALL COOLERS AT COFFEE/BAR AREA, INTERIOR OF CABINETS UNDER HANDSINKS, & INTERIOR WALL/CEILING OF SMALL COOLERS AT PASTRY SECTION-DUE TO FOOD STAINS. All food and non-food contact surfaces of equipment ...

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

NOTED DEBRIS/DIRT ON FLOORS ALONG WALLBASES UNDER THE MINI-BAR AREA & A CORNER TO THE LEFT OF ICE MACHINE-MUST KEEP CLEAN. 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: LEAKS AT FAUCET BASES OF HANDSINK & 1-COMP SINK AROUND THE DISHROOM AREA. Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented a...

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. Floors in corners and under equipment in need of cleaning to remove debris. Must clean and maintain.

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. Use dustless cleaning methods. CEILING ABOVE COOKING EQUIPMENT IN NEED OF CLEANING TO REMOVE DUST BUILD UP.

TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS

Toilet rooms shall be completely enclosed and shall be vented to the outside air or mechanically ventilated. EMPLOYEE WASHROOM IN NEED OF VENTILATION. MUST CORRECT AND MAINTAIN.

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

The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. ALL COOKING VENTILATION HOODS IN NEED OF CLEANING TO REMOVE GREASE BUILD-UP. MUST CLEAN AND MAINTAIN.