RINGO.

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

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

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

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

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.

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

OBSERVED HANDLED SCOOP NEEDED FOR ICE.

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

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

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

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

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. CONTACTED FOR RE-INSPECTION AND TAG REMOVAL. CRITICAL CITATION ISSUED 7-38-005(A).

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, ROE AT 50.7F. MANAGEMENT STATES APPROXIMATE VALUE TO BE $160.00. ALL FOODS DISCARDED. CRITICAL CITATION ISSUED 7-38-005(A).

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).

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

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

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

VIOLATION REMAINS.

VIOLATION REMAINS.

VIOLATION REMAINS.

VIOLATION REMAINS.

VIOLATION REMAINS.

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. LOW TEMPERATURE CHEMICAL DISH MACHINE NOT PROPERLY DISPENSING SANITIZER WHILE DISHES BEING WASHED. FOUND 0PPM AFTER SEVERAL ATTEMPTS. NO CHEMICAL TEST STRIPS ON PREMISES. MACHINE TAGGED HELD FOR INSPECTION AND MUST NOT USE UNTIL REPAIRED AND MAINTAINS RINSE AT 100PPM, FAX REQUEST TO 312-746-4240 FOR INSPECTION AND TAG REMOVAL.

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 SINK. FOOD BEING PREPARED IN AREA AT TIME OF INSPECTION.

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 OF UNCOVER FRESH LETTUCE. RAW CHICKEN BEING STORED ABOVE READY TO EAT PREPARED SUSHI ROLLS. RAW FISH STORED ABOVE READY TO EAT CUT VEGETABLES.

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.

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 DOOR COOLER. MUST REPLACE. REAR METAL EXIT DOOR ON TOP SEAL IN POOR REPAIR/RUSTED. MUST REPLACE REPAIR.

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: 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. LEAK AT NOZZLE ON THREE COMPARTMENT SINK. MUST REPAIR.

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 PREP AREAS.

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 MUST NOT BE HUNG TO DRY ON OR OVER CLEAN HANGING UTENSILS ABOVE THREE COMPARTMENT SINK.

All food not stored in the original container shall be stored in properly labeled containers. IN BASEMENT BOX FREEZER.

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 TAGGED HELD FOR INSPECTION AND MUST NOT USE UNTIL REPAIRED AND MAINTAINS TEMPERATURE OF 40F OR BELOW. C.D.P.H. CONTACTED @ 312-746-9791 FOR INSPECTION AND TAG REMOVAL.

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.

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.

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 EXIT SCREEN DOOR BEING USED, NOT INSECT OR RODENT PROOFED. TWO LARGE TEARS IN SCREEN OF DOOR AND OPEN 1/4 INCH GAP BETWEEN DOOR AND DOOR WAY WHERE DOOR IS TO SHUT. LIVE FLIES NOTED IN KITCHEN AND DISH AREA. INSTRUCTED TO REPAIR SCREEN DOOR AND MAKE TIGHT FITTING ON ALL SIDES.

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.

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 FRYER.

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 GASKETS ON SUSHI PREP TWO DOOR COOLER, MUST REPLACE. MUST NOT STORE DISH MACHINE RACKS INSIDE EMPLOYEE WASHROOM.

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, STAIRWELL LEADING TO BASEMENT DIRTY WITH DEBRIS, MUST CLEAN ALL. MUST NOT USE CARDBOARD AS MATTING FOR FLOORS IN DISH AREA. CEMENT BLOCK ON FLOOR UNDER TWO COMPARTMENT SINK USED TO PROP DRAINAGE PIPE, MUST REMOVE.

The walls and ceilings shall be in good repair and easily cleaned. WATER DAMAGED CEILING TILE IN EMPLOYEE WASHROOM MUST REPLACE.

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. SMALL GAS STOVE MUST BE UNDER HOODED VENTILATION OR REMOVED PROM PREMISES. NO HOT WATER AT SUSHI EXPOSED HAND SINK, MUST USE ADJACENT PREP EXPOSED HAND SINK AND PROVIDE HOT WATER.

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.

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 FOOD PREP AREAS.

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.

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.