Ruk Sushi & Thai

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

POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURE INSIDE THE SUSHI CASE. SUSHI CASE TEMPERRATURE AT 40.9F. TUNA AT 44.5F, 1 LB; SALMON AT 45.0F, 1 LB; SUPER WHITE TUNA AT 44.0F 1 LB; YELLOW TAIL FISH AT 45.20F, 1 LB; INSTRUCTED MANAGER THAT ALL RA...

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

LABEL ALL DRY BULK FOOD CONTAINERS AND MAINTAIN.

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

MUST DEFROST THE CHEST FREEZER IN REAR STORAGE AREA, WITH HEAVY ICE BUILD UP AND MAINTAIN.

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

FLOOR DRAIN BESIDE THE DISH MACHINE NOT CLEAN. INSTRUCTED TO CLEAN AND MAINTAIN.

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

WATER STAINED CEILING TILES IN THE PREP AREA. MUST REPLACE AND MAINTAIN. FILTER ON THE HOOD IN THE COOK LINE WITH HEAVY GREASE BUILD -UP. MUST REMOVE GREASE AND MAINTAIN. PEELING PAINT ON THE WALLS IN THE REAR STORAGE AREA. MUST SCRAPE PEELING PAIN...

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

NO CERTIFIED FOOD MANAGER ON SITE WHILE PREPARING AND SERVING POTENTIALLY HAZARDOUS FOODS SUCH SUSHI, PAD THAI,GARLIC SHRIMP, ETC. SERIOUS VIOLATION 7-38-012. JOHN SOPANARAT CERTIFIED FOOD MANAGER ARRIVED ON SITE AT 2:45PM DURING INSPECTION.

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

FOUND GROCERY BAG BEING USED TO STORE FROZEN FOODS. INSTRUCTED TO REPLACE WITH FOOD GRADE STORAGE BAG.

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

CLEAN THE LOWER COMPARTMENT OF THE DEEP FYER WITH GREASE ACCUMULATED AND MAINTAIN.

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

MUST CLEAN THE FLOOR BEHIND AND UNDER THE COOKING EQUIPMENT AND MAINTAIN.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

WASH CLOTH FOR WIPING THE TABLE,PREP TABLE ,CHOPPING BOARD MUST BE STORED ON A BUCKET WITH SANITIZING SOLUTION.

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

AT THIS TIME,LOW TEMPERATURE DISHWASHER AT KITCHEN NOT IN USE,WAS TESTED AND NOT SANITIZING PROPERLY AT "0" PPM,TAGGED HELD FOR INSPECTION.INSTRUCTED MANAGER NOT TO USE DISHWASHER UNTIL THE CDPH IS NOTIFIED ONCE REPAIRED AND USE THE DISHWASHING 3 COM...

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

NO CERTIFIED FOOD MANAGER PRESENT WITH A CITY OF CHICAGO FOOD SANITATION CERTIFICATE WHILE POTENTIALLY HAZARDOUS FOODS (SUSHI ETC.) BEING PREPARED AND SERVED TO CUSTOMERS DURING THIS INSPECTION.MANAGEMENT INSTRUCTED THAT A CERTIFIED FOOD MANAGER MUST...

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

DETAIL CLEAN INTERIOR SHELVINGS AND GASKETS OF COOLERS TO REMOVE FOOD DEBRIS AND MAINTAIN.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

INSTRUCTED TO PROVIDE A METAL STEM THERMOMETER TO MONITOR FOOD TEMPERATURES AND MAINTAIN.

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

DETAIL CLEAN AND ORGANIZE THE HOT WATER TANK AREA AND REMOVE UNNECESSARY ARTICLES DUE TO POTENTIAL PEST HARBORAGE AND MAINTAIN.

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

ALL CLEAN MULTI-USE KITCHEN UTENSILS (HANDLES-UP) AND SINGLE SERVICE ARTICLES MUST BE PROPERLY STORED AND INVERTED TO PREVENT CONTAMINATION BEFORE USE AND MAINTAIN.

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

OBSERVED FOIL LINERS ON KITCHEN STOVE EQUIPMENT,CARDBOARD LINERS USED ON KITCHEN SHELVINGS AND ON TOP OF REAR COOLERS.INSTRUCTED TO REMOVE LINERS AND MAINTAIN SAID AREAS TO SMOOTH,EASILY CLEANABLE SURFACES.

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

DETAIL CLEAN KITCHEN SHELVINGS AND HOOD/FILTERS TO REMOVE GREASE BUILD-UP AND MAINTAIN.

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

ADDITIONAL HANDSINK IS NEEDED FOR THE FRONT SUSHI PREP AREA.INSTRUCTED TO PROVIDE AN EXPOSED HANDSINK WITH HOT/COLD RUNNING WATER, SOAP AND HAND TOWELS.

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

NO CONSUMER ADVISORY POSTED AT THIS TIME OF INSPECTION, MUST PROVIDE, AND BULK CONTAINERS NOT LABELED, INSTRUCTED TO LABEL,

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

USING CARRYOUT BAGS FOR FOOD STORAGE, INSTRUCTED TO RESTRICT, AND INVEST IN FOOD GRADE BAGS OR CONTAINERS,

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

EXTERIOR SURFACES OF COOLERS, FREEZERS AND VENTS ABOVE COOKING EQUIPMENT, NOT CLEAN INSTRUCTED TO CLEAN DAILY,

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

FLOORS NOT CLEAN THROUGHOUT PREMISES UNDER AND BEHIND ALL EQUIPMENT, INSTRUCTED TO CLEAN DAILY,

FOOD HANDLER REQUIREMENTS MET

NO FOOD HANDLER TRAINING IN ILLINOIS CERTIFICATES AT THIS TIME OF INSPECTION, MUST PROVIDE,

FACILITIES TO MAINTAIN PROPER TEMPERATURE

FACILITIES NOT MAINTAINING PROPER TEMPERATURE. ESTABLISHMENT DOES NOT HAVE ADEQUATE REFRIGERATION ON PREMISES-ONLY PREP COOLER. INSTRUCTED TO PROVIDE REFRIGERATION ON PREMISES.