RUK SUSHI & THAI.

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 RAW FISH MUST MAINTAIN A TEMP OF 38.0F, OR BELOW DURING STORAGE AND DISPLAY. MANAGER DISCARDED/DENATURED THE SAID PRODUCT WORTH $300.00, TOTAL 4 LBS. CRITICAL VIOLATION 7-38-005(A).

LABEL ALL DRY BULK FOOD CONTAINERS AND MAINTAIN.

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

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

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 PAINT AND RE PAINT THE WALLS AND MAINTAIN. WALLS BY THE WATER HEATER WITH FOOD STAINED. MUST CLEAN THE WALLS AND MAINTAIN.

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.

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

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

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

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

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 COMPARTMENT SINK TO PROPERLY WASH-RINSE-SANITIZE FOOD EQUIPMENTS,MULTI-USE KITCHEN UTENSILS.CRITICAL VIOLATION 7-38-030.

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 BE PRESENT AT ALL TIMES WHILE POTENTIALLY HAZARDOUS FOOD ARE BEING PREPARED OR SERVED. SERIOUS VIOLATION 7-38-012.

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

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

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

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.

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.

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

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.