Ringo

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

OBSERVED DIRT AND DEBRIS ON FLOOR UNDERNEATH FOOD STORAGE SHELVING IN THE BASEMENT. MUST CLEAN AND MAINTAIN.

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

OBSERVED EXPOSED HAND WASHING SINKS DRAINING SLOW IN FRONT PREP AREA AND REAR DINING AREA. MUST REPAIR AND MAINTAIN.

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

OBSERVED CLUTTER AND UNNECESSARY ARTICLES ON BASEMENT AND INSIDE EMPLOYEES WASHROOM. MUST REMOVE CLEAN AND ORGANIZE AREAS TO PREVENT RODENT HARBORAGE.

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

NO VALID CITY OF CIHICAGO FOOD CERTIFICATE POSTED WHEN POTENTIALLY HAZARDOUS FOODS ARE BEING PRPARED, SUSHI. SERIOUS VIOLATION 7-38-012

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

MUST REPAIR/REPLACE BROKEN DOOR GASKET ON 2-DOOR PREP COOLER ACROSS FROM RICE COOKERS IN REAR PREP AREA. DISCONTINUE USE OF MILK CRATES AS STORAGE RACKS IN WALK IN COOLER AND IN REAR OFFICE. INSTRUCTED TO MAINTAIN.

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

MUST CLEAN DEBRIS FROM FLOORS IN REAR BATHROOM AND MANAGERS OFFICE IN REAR. INSTRUCTED TO MAINTAIN.

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

MUST REPLACE STAINED CEILING TILE AND REMOVE DUST ACCUMULATION FROM CEILING VENT IN MENS TOILET ROOM. REMOVE DUST ACCUMULATION FROM CEILING VENT IN WOMENS TOILET ROOM. INSTRUCTED TO MAINTAIN.

LINEN: CLEAN AND SOILED PROPERLY STORED

MUST STORE SOILED LINENS IN SANITIZER WATER WHILE NOT IN USE TO PREVENT CROSS CONTAMINATION.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

OBSERVED EVIDENCE OF APPX. 15 OR MORE RODENT DROPPINGS SCATTERED ON FLOOR IN BASEMENT ALONG WALL BASES BEHIND CHAIRS,TABLES,PAINT CANS,ETC.ALSO BASEMENT DOOR HAS A PPX."1-2" GAP ALONG BOTTOM AND SIDE,FRONT AND ALL 3 EXIT DOORS APPX."3/4" ALONG BOTTOM...

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

MUST REMOVE CARD BOARD FROM LOWER SHELF OF PREP TABLE.MUST REMOVE RUST FROM SHELVING UNITS IN WALK IN COOLER AND LOWER SHELF OF PREP TABLE,EXTERIOR OF GREASE TRAP AT 3- COMP SINK

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

MUST CLEAN GREASE AND FOOD DEBRI FROM PIPES AND FRYER CABINET.MUST CLEAN INTERIOR PANEL OF ICE MACHINE

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

MUST CLEAN GREASE AND FOOD DEBRI FROM BOTH HOODS AND FILTERS

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

MUST REPLACE MISSING SUMP PUMP LID IN BASEMENT

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

MUST ELEVATE ARTICLES OFF OF FLOOR AND AWAY FROM WALLS IN BASEMENT

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

OBSERVED CABINET DOORS OFF OF CABINET IN FRONT SERVICE AREA. REPAIR CABINET DOORS.

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

OBSERVED ICE ACCUMULATION ON INTERIOR OF REACH IN FREEZER. REMOVE ICE ACCUMULAITON AND MAINTAIN

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

OBSERVED TORN GASKET ON REACH IN REFRIGERATION/COLD HOLD UNIT ACROSS FROM REACH IN FREEZER. REPLACE TORN GASKET.

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

OBSERVED FAN REMAOVED FROM CEILING IN KITHCEN AND HOLE CLOSED WITH CARDBOARD. REMOVE CARDBOARD AND REAPIR CEILING TO A SMOOTH EASILY CLEANABLE SURFACE.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED

LIGHT SHEILDS NEEDED ON ALL LIGHTS IN BASEMENT WHERE THERE IS A WALK IN FREEZER AND TO GO CONTAINERS ARE STORED. INSTALL AND MAINTAIN PROTECTIVE LIGHT SHEILDS ON BULBS.

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

OBSERVED MISO SOUP STATION IN FRONT SERVICE AREA NEAR CASH REGISTER. REMOVE MISO SOUP STATION OR INSTALL EXPOSED HAND SINK FOR PROPER HAND WASHING.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

OBSERVED HANDLED SCOOP NEEDED FOR ICE.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES

INVERT STORED DISHES ON SHELF IN OPEN KITCHEN AND WHERE NECESSARY TO PROTECT FROM THE ELEMENTS.

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

CLEAN INTERIOR BOTTOM OF DEEP FRYER IN OPEN KITCHEN. MUST CLEAN.

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

REPLACE/REPAIR WORN WEATHER STRIP AT BOTTOM OF REAR EXT DOOR, TO PREVENT ENTRY POINT FOR RODENTS.

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

MUST PROVIDE SPLASH GUARD AT EXPOSED HANDWASH SINK IN OEN KITCHEN.

FACILITIES TO MAINTAIN PROPER TEMPERATURE

FACILITIES UNABLE TO MAINTAIN ADEQUATE TEMPERATURE. SUSHI PREP TWO DOOR COOLER FOUND AT 50.6F WITH FOODS SUCH AS SALMON AT 51.6. COOLER TAGGED HELD FOR INSPECTION AND MUST NOT USE UNTIL REPAIRED, MAINTAINS A TEMPERATURE OF 40F OR BELOW AND C.D.P.H. C...

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

THE FOLLOWING POTENTIALLY HAZARDOUS FOODS FOUND HELD AT IMPROPER TEMPERATURES IN THE ABOVE MENTIONED COOLER. APPROXIMATELY 15 LBS ASSORTED RAW, READY TO EAT, SUSHI FISH AT THE FOLLOWING TEMPERATURES. SALMON AT 51.6F, TUNA AT 52.7F, ESCALAR AT 51.6F, ...

SOURCE OF CROSS CONTAMINATION CONTROLLED I.E. CUTTING BOARDS, FOOD HANDLERS, UTENSILS, ETC

OBSERVED THE CROSS CONTAMINATION OF CLEAN POTS AND PANS BEING STORED INSIDE THE UTILITY MOP SINK IN DISH WASHING AREA. MANAGEMENT REMOVED AND WASHED, RINSED AND SANITIZED AND PROPERLY STORED. CRITICAL CITATION ISSUED 7-38-005(A).

* INSPECTION REPORT SUMMARY DISPLAYED AND VISIBLE TO ALL CUSTOMERS

SUMMARY REPORT GIVEN BY THIS INSPECTOR ON 10-18-11 AND POSTED AT THAT TIME NOT POSTED ON PREMISES DURING THIS INSPECTION. GIVEN TODAYS SUMMARY REPORT AND POSTED. SERIOUS CITATION ISSUED 7-42-010(B).

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

FLOORS UNDER AND THROUGHOUT COOKS LINE EQUIPMENT AND UNDER DISH MACHINE AREA WITH EXCESSIVE GREASE AND FOOD DEBRIS. MUST CLEAN AND MAINTAIN.

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

ALL EMPLOYEES IN FOOD PREP AREA, MUST WEAR HAT/HAIR RESTRAINT.

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

VIOLATION REMAINS FROM 10-18-11. #517574.

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

VIOLATION REMAINS.

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

VIOLATION REMAINS.

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

VIOLATION REMAINS.

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

VIOLATION REMAINS.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

VIOLATION REMAINS.

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

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. ...

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED

Adequate and convenient toilet facilities shall be provided. They should be properly designed, maintained, and accessible to employees at all times. EXPOSED HAND SINK IN SUSHI BAR PREP AREA NOT MAINTAINED. OBSERVED STYROFOAM PLATES STORED INSIDE SIN...

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

All food should be properly protected from contamination during storage, preparation, display, service, and transportation. OBSERVED THE FOLLOWING FOODS INSIDE WALK-IN COOLER NOT PROTECTED DURING STORAGE. RAW EGGS BEING STORED ON SHELVING ABOVE CASE...

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.ALL PREPARED FOODS IN WALK-IN COOLER MUST BE LABELED AND DATED.

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. SHELVING UNDER PREP TABLES ON COOKS LINE DIRTY. MUST CLEAN AND MAINTAIN. TORN RUBBER DOOR GASKETS ON SUSHI PREP TWO DOO...

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 NOT USE CARDBOARD AS MATTING FOR FLOORS THROUGHOUT INCLUDING BASEMENT AND WALK-IN FREEZER.

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

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 clean and should not produce any offensive odors. EMPLOYEES PERSONAL BELONGINGS MUST NOT BE STORED IN ...

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

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

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. IN BASEMENT BOX FREEZER.

FACILITIES TO MAINTAIN PROPER TEMPERATURE

All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities.THREE DOOR SUSHI COOLER FOUND WITH TEMPERATURES FROM 45.3 TO 46.4 WITH FOODS SUCH AS RAW FISH AT 56.2. COOLER ...

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. RAW, READY TO EAT SUSHI FISH AT TEMPERATURES RANGING BETWEEN 45.1F TO 56.2F. CREAM CHEESE @ 46.9F. ALL DISCARDED. MANAGEMENT STATES APPROXIMATELY 15LBS. ESTIMATED VALUE $150.00.

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA

Adequate and convenient hand washing facilities shall be provided for all employees. NO SOAP OR PAPER TOWELS AT SUSHI PREP EXPOSED HAND SINK. MANAGEMENT PROVIDED DURING INSPECTION.

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. REAR ...

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. ALL PREPARED FOODS IN BASEMENT BOX FREEZER MUST LABEL/DATE.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES

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 UTENSILS BETWEEN PREP TABLE AND DEEP...

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. TOASTER OVEN WITH WADDED PAPER USED AS LEG OF OVEN. MUST REPLACE WITH PROPER CLEANABLE OVEN LEG. BROKEN RUBBER DOOR GASK...

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. ALL STORED ITEMS IN VARIOUS AREAS MUST BE ELEVATED FROM FLOOR 6" OR ABOVE. FLOOR UNDER TWO COMPARTMENT SINK, UNDER BASEMENT WOODEN PALLETS, ...

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. WATER DAMAGED CEILING TILE IN EMPLOYEE WASHROOM MUST REPLACE.

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...

LINEN: CLEAN AND SOILED PROPERLY STORED

Soiled and clean linens, coats, and aprons shall be properly stored. DIRTY LINEN MUST NOT BE STORED HANGING OVER CLEAN UTENSILS ABOVE THREE COMPARTMENT SINK.

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

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 clean and should not produce any offensive odors. EMPLOYEE PERSONAL BELONGINGS MUST NOT BE STORED IN F...

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

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.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

Between uses and during storage ice dispensing utensils and ice receptacles shall be stored in a way that protects them from contamination. ICE SCOOP MUST NOT BE STORED HANGING NEXT TO EXPOSED HAND SINK.