DEC 5
2019
PASS W/ CONDITIONS
10 violations1 CRITICALDETAILS
SANITARY INSPECTION RECORD — CITY OF CHICAGO
✕
RUNA JAPANESE.
BEAT. 18/100
2257 W NORTH AVE · LOGAN SQUARE, CHICAGO
Last inspected December 5, 2019 · passed with conditions
Failed 4 of 13 inspections. 15 critical violations on the cumulative record. Pattern of issues, not a one-off.
THE NUMBERS
INSPECTIONS
13
6 passed · 3 w/ conditions · 4 failed
VIOLATIONS
69
includes 15 critical
RECORDS COVER
6 YEARS
since Sep 2013
INSPECTION HISTORY
PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
Inspector Comments: OBSERVED NO CLEAN UP VOMIT AND DIARRHEAL PROCEDURE AND NECESSARY SUPPLIES FOR THE KIT ON PREMISE. INSTRUCTED TO PROVIDE AND MAINTAIN CLEAN-UP VOMIT AND DIARRHEAL AND NECESSARY SUPPLIES ON PREMISE. PRIORITY FOUNDATION VIOLATION 7-38-005. NO CITATION ISSUED
PROPER DATE MARKING AND DISPOSITION
Inspector Comments: OBSERVED NO DATE MARK ON TCS READY TO EAT FOOD IN THE PREP COOLER. INSTRUCTED TO PROVIDE A USED BY DATE MARK ON ALL TCS FOODS THAT ARE HELD FOR MORE THAN 24 HOURS. PRIORITY FOUNDATION 7-38-005. NO CITATION ISSUED
COMPLIANCE WITH VARIANCE/SPECIALIZED PROCESS/HACCP
Inspector Comments: OBSERVED EXPIRED DOCUMENTATION OF PH BALANCE FOR SUSHI RICE ON PREMISE. INSTRUCTED TO PROVIDE ADEQUATE DOCUMENTATION FOR SUSHI RICE ON PREMISE.(PRIORITY FOUNDATION-NO CITATION ISSUED)
THERMOMETERS PROVIDED & ACCURATE
Violation Codes: 4-204.112(B) Inspector Comments: OBSERVED NO THERMOMETER IN THE REFRIGERATOR LOCATED IN THE BASEMENT. PROVIDE A THERMOMETER IN THE REFRIGERATOR LOCATED IN THE BASEMENT.
FOOD PROPERLY LABELED; ORIGINAL CONTAINER
Violation Codes: 3-302.12 Inspector Comments: OBSERVED NO LABEL ON BULK CONTAINER STORED UNDER THE PREP TABLE NEAR THE BACK DOOR. INSTRUCTED TO PROVIDE LABELS ON ALL CONTAINERS OF FOOD WHEN ITS OUT OF ORIGINAL PACKAGING
PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
Violation Codes: 5-204.12 Inspector Comments: OBSERVED NO BACK FLOW PREVENTION DEVICE ON THE MOP SINK LOCATED IN THE BASEMENT. INSTRUCTED TO PROVIDE A BACK FLOW PREVENTION DEVICE ON THE MOP SINK IN THE BASEMENT
PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
Violation Codes: 6-501.114 Inspector Comments: OBSERVED CLUTTER IN THE BASEMENT. INSTRUCTED TO CLEAN AND MAINTAIN THE BASEMENT.
PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
Violation Codes: 6-501.13 Inspector Comments: OBSERVED THE FLOOR MAT, AND FLOORS IN THE SUSHI AREA BE SOILED. INSTRUCTED TO CLEAN AND MAINTAIN FLOORS
PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
Violation Codes: 6-201.17 Inspector Comments: OBSERVED THE WALLS IN THE SUSHI AREA. INSTRUCTED TO CLEAN THE WALLS IN THE SUSHI AREA.
ALLERGEN TRAINING AS REQUIRED
iolation Codes: 2-102.13 Inspector Comments: OBSERVED NO CITY OF CHICAGO SANITATION MANAGER WITH FOOD ALLERGEN CERTIFICATE. INSTRUCTED TO PROVIDE A ALLERGEN CERTIFICATE ON PREMISE.
NOV 212019FAILED16 violations5 CRITICALDETAILS
NOV 21
2019
FAILED
16 violations5 CRITICALDETAILS
PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES
OBSERVED NO PERSON IN CHARGE PRESENT AT THE TIME OF INSPECTION. NO CITATION ISSUED.
CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
OBSERVED NO CITY OF CHICAGO SANITATION MANAGER ON DUTY OR CERTIFICATE POSTED DURING THE TIME OF THE INSPECTION. PRIORITY FOUNDATION VIOLATION 7-38-012 CITATION ISSUED.
MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
OBSERVED NO SIGNED EMPLOYEE HEALTH POLICY FOR EMPLOYEES ON PREMISE. INSTRUCTED TO PROVIDE SIGNED EMPLOYEE HEALTH POLICY FOR EACH EMPLOYEE ON PREMISE. PRIORITY FOUNDATION VIOLATION 7-38-010. CITATION ISSUED.
PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
OBSERVED NO CLEAN UP VOMIT AND DIARRHEAL PROCEDURE AND NECESSARY SUPPLIES FOR THE KIT ON PREMISE. INSTRUCTED TO PROVIDE AND MAINTAIN CLEAN-UP VOMIT AND DIARRHEAL AND NECESSARY SUPPLIES ON PREMISE. PRIORITY FOUNDATION VIOLATION 7-38-005. NO CITATION ISSUED
PROPER DATE MARKING AND DISPOSITION
OBSERVED NO DATE MARK ON TCS READY TO EAT FOOD IN THE PREP COOLER. INSTRUCTED TO PROVIDE A USED BY DATE MARK ON ALL TCS FOODS THAT ARE HELD FOR MORE THAN 24 HOURS. PRIORITY FOUNDATION 7-38-005. NO CITATION ISSUED.
COMPLIANCE WITH VARIANCE/SPECIALIZED PROCESS/HACCP
OBSERVED EXPIRED DOCUMENTATION OF PH BALANCE FOR SUSHI RICE ON PREMISE. INSTRUCTED TO PROVIDE ADEQUATE DOCUMENTATION FOR SUSHI RICE ON PREMISE.
THERMOMETERS PROVIDED & ACCURATE
OBSERVED NO THERMOMETER IN THE REFRIGERATOR LOCATED IN THE BASEMENT. PROVIDE A THERMOMETER IN THE REFRIGERATOR LOCATED IN THE BASEMENT.
FOOD PROPERLY LABELED; ORIGINAL CONTAINER
OBSERVED NO LABEL ON BULK CONTAINER STORED UNDER THE PREP TABLE NEAR THE BACK DOOR. INSTRUCTED TO PROVIDE LABELS ON ALL CONTAINERS OF FOOD WHEN ITS OUT OF ORIGINAL PACKAGING.
INSECTS, RODENTS, & ANIMALS NOT PRESENT
OBSERVED THE SIDE ENTRANCE DOOR TO NOT BE RODENT PROOF WITH A GAP AT THE BOTTOM. INSTRUCTED TO SEAL THE GAP AT THE BOTTOM OF THE SIDE ENTRANCE DOOR.
SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED
OBSERVED DINING PLATES AND SAUCERS TO HAVE FOOD CONTACT SURFACE EXPOSED. INSTRUCTED TO INVERT THE DINING PLATES AND SAUCERS TO PROTECT THE FOOD CONTACT SURFACE.
WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
OBSERVED INADEQUATE TEST KIT ON PREMISE. INSTRUCTED TO PROVIDE ADEQUATE TEST KIT ON PREMISE.
PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
OBSERVED NO BACK FLOW PREVENTION DEVICE ON THE MOP SINK LOCATED IN THE BASEMENT. INSTRUCTED TO PROVIDE A BACK FLOW PREVENTION DEVICE ON THE MOP SINK IN THE BASEMENT.
PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
OBSERVED CLUTTER IN THE BASEMENT. INSTRUCTED TO CLEAN AND MAINTAIN THE BASEMENT.
PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
OBSERVED THE FLOOR MAT, AND FLOORS IN THE SUSHI AREA BE SOILED. INSTRUCTED TO CLEAN AND MAINTAIN FLOORS.
PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
OBSERVED THE WALLS IN THE SUSHI AREA. INSTRUCTED TO CLEAN THE WALLS IN THE SUSHI AREA.
ALLERGEN TRAINING AS REQUIRED
OBSERVED NO CITY OF CHICAGO SANITATION MANAGER WITH FOOD ALLERGEN CERTIFICATE. INSTRUCTED TO PROVIDE A ALLERGEN CERTIFICATE ON PREMISE.
SEP 132018PASS W/ CONDITIONS5 violations2 CRITICALDETAILS
SEP 13
2018
PASS W/ CONDITIONS
5 violations2 CRITICALDETAILS
MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
2-201.11 OBSERVED NO WRITTEN EMPLOYEE HEALTH POLICY ON THE PREMISES. MANAGEMENT INSTRUCTED TO HAVE A SIGNED EMPLOYEE HEALTH POLICY FOR EACH EMPLOYEE. PRIORITY FOUNDATION 7-38-010. NO CITATION ISSUED.
PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
2-501.11 OBSERVED NO CLEAN UP PROCEDURE ON THE PREMISES FOR VOMIT AND DIARRHEAL EVENTS. MANAGEMENT INSTRUCTED TO PROVIDE A CLEAN UP PROCEDURE AND SUPPLIES. PRIORITY FOUNDATION 7-38-005. NO CITATION ISSUED.
CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
3-603.11 NO CONSUMER ADVISORY DISCLOSURE PROVIDED ON THE MENU FOR RAW OR UNDERCOOKED FOODS. MANAGEMENT INSTRUCTED TO DISCLOSE WHICH FOODS ON THE MENU CAN BE ORDERED RAW OR UNDERCOOKED AND LINK THOSE FOODS TO THE REMINDER STATEMENT ON THE MENU. PRIORITY FOUNDATION 7-38-005. NO CITATION ISSUED.
PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
6-501.12 DETAIL CLEAN THE WALLS IN THE REAR FOOD PREP AREA.
ALLERGEN TRAINING AS REQUIRED
PA 100-0367 OBSERVED THE CERTIFIED FOOD MANAGER WITHOUT THE ALLERGEN TRAINING. MUST SHOW PROOF OF TRAINING.
show all 13 inspections →
APR 242017FAILED8 violations4 CRITICALDETAILS
APR 24
2017
FAILED
8 violations4 CRITICALDETAILS
SOURCE SOUND CONDITION, NO SPOILAGE, FOODS PROPERLY LABELED, SHELLFISH TAGS IN PLACE
OBSERVED OYSTERS STORED INSIDE 2-DOOR COOLER IN KITCHEN FOOD PREP AREA WITHOUT SHELLFISH TAGS. MANAGEMENT VOLUNTARILY DISCARDED THE OYSTERS APPROXIMATELY 3 1/2LBS VALUE OF $30 DOLLARS MANAGEMENT INSTRUCTED TO KEEP SHELLFISH TAGS ON FILE FOR 90 DAYS AFTER THE PRODUCT HAS BEEN SOLD CRITICAL VIOLATION 7-38-005B(2).
POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
POTENTIALLY HAZARDOUS FOODS BEING STORED AT IMPROPER TEMPERATURES. OBSERVED SUSHI RICE STORED IN A RICE COOKER AT ROOM TEMPERATURE IN KITCHEN FOOD PREP AREA. RICE TEMPERATURE AT 170.1F. MANAGER UNABLE TO PROVIDE SUSHI RICE PH TEST RESULTS. INSTRUCTED MANAGER SUSHI RICE MUST BE HELD AT 40.0F OR BELOW OR MUST BE LAB TESTED WITH RESULTS ON PREMISES. MANAER IMMEDIATELY AND VOLUNTARILY DISCARDED FOOD ITEMS APPROXIMATELY 20LBS WORTH $10. CRITICAL VIOLATION 7-38-005(A).
HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA
OBSERVED NO SOAP NOR PAPER TOWELS AT THE EXPOSED HAND WASHING SINK IN KITCHEN FOOD PREP AREA ALSO OBSERVED NO PAPER TOWELS AT THE EXPOSED HAND WASHING SINK IN FRONT SUSHI PREP AREA. MANAGER PROVIDED SOAP AND PAPER TOWELS DURING INSPECTION. INSTRUCTED ABOVE THAT SOAP AND PAPER TOWELS MUST BE AVAILABLE AT ALL HAND WASHING SINKS AT ALL TIMES. CRITICAL VIOLATION 7-38-030
FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
FOOD (ICE)NOT PROTECTED FROM CONTAMINATION DURING STORAGE, INSIDE OF ICE MACHINE OBSERVED BACK AND BROWN SLIME SUBSTANCE ON THE INTERIOR CONTACT SURFACES OF THE ICE MACHINE. ICE IS BEING USED FOR HUMAN CONSUMPTION. MUST TURN OFF MACHINE REMOVE ICE AND HAVE INTERIOR SURFACES CLEANED AND SANITIZED. SERIOUS VIOLATION 7-38-005(A).
NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
OBSERVED LIVE FRUIT FLIES ON PREMISES APPROXIMATELY 17 FLIES WERE OBSERVED ON WALLS EQUIPMENT AND GARBAGE CAN IN KITCHEN FOOD PREP AREA. AND WALLS I FRONT SUSHI PREP AREA. INSTRUCTED TO CLEAN AND SANITIZIED AFFECTED AREAS. ADDITIONAL PEST CONTROL SERVICE IS NEEDED TO MINIMIZE OR ELIMINATE FLYING INSECT PROBLEM. SERIOUS VIOLATION 7-38-020.
PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
PREVIOUS MINOR VIOLATIONS NOT CORRECTED FROM 07/27/17 REPORT#1947120. (30)Found bulk food containers without proper label (flour, rice). Instructed to label container with name of item. 31 Found plastic containers used as a scoop inside rice and flour. Instructed to remove and properly store all utensils/scoops in a separate clean container to prevent contamination. 32 Found tin foil used as a liner on pipes under 1 compartment sink, and in fry basket of fryer. Instructed to remove all tin foil. All surfaces must be smooth and easily cleanable (tin foil is not permitted). 33 Found excessive grease build up on surface and side of grill and lower interior of fryer. Must remove, clean and sanitize. 34 Found excessive grease and dirt build up on floor under and behind cooking equipment, dish washer and 3 compartment sink in kitchen pests. 43 Found wash cloths laying on cutting board and counters in front prep area. Instructed must properly store wiping cloths in clean container, in a sanitary solution. 45 No food handler certificates on site. Instructed all food handlers must have food handler certificate. Left information with operator. SERIOUS VIOLATION 7-42-090.
WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
OBSERVED WATER DAMAGED CEILING TILE ABOVE 2-DOOR COOLER IN KITCHEN FOOD PREP AREA. MUST REPAIR AND MAINTAIN.
VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
OBSERVED DUST ACCUMULATION ON VENTILATION VENT INSIDE WASHROOMS. MUST CLEAN AND MAINTAIN.
JUL 252016PASS W/ CONDITIONS11 violations1 CRITICALDETAILS
JUL 25
2016
PASS W/ CONDITIONS
11 violations1 CRITICALDETAILS
HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA
Found hand sink in kitchen area without soap or paper towels. Found front prep hand sink without soap. Instructed all hand sinks must be stocked with soap, paper towels, and hot/cold water at all times. Operator provided soap for both sinks during inspection. Critical violation 7-38-030.
* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
No city of Chicago Certified Manager on premises while potentially hazardous foods being prepped and served (sushi, etc.). Serious violation 7-38-012.
FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
Found several prepped potentially hazardous foods without proper label (raw fish, chicken, beef, etc). Instructed to label these items with dates. Found bulk food containers without proper label (flour, rice). Instructed to label container with name of item.
CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
Found plastic containers used as a scoop inside rice and flour. Instructed to remove and properly store all utensils/scoops in a separate clean container to prevent contamination.
FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
Found tin foil used as a liner on pipes under 1 compartment sink, and in fry basket of fryer. Instructed to remove all tin foil. All surfaces must be smooth and easily cleanable (tin foil is not permitted).
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
Found excessive grease build up on surface and side of grill and lower interior of fryer. Must remove, clean and sanitize. Found excessive grease build up on grease trap in basement area. Must remove, clean and sanitize.
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
Found excessive grease and dirt build up on floor under and behind cooking equipment, dish washer and 3 compartment sink in kitchen area. Must detail clean all floors. Found standing water on basement floor. Instructed to remove to prevent pests. Found several dead small black flies on floor in basement area. Instructed to remove and sanitize area.
VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
Found 1 compartment sink (used for vegetable cleaning) without working hot water handle. Instructed must keep hot water turned on to sink at all times.
PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
Found basement area very cluttered with unused equipment, and other items. Instructed to detail clean floors, dry storage area, and also to organize and elevate all items at least 6 inches from the floor (only using a shelf which allows floors to be cleaned underneath). Must maintain.
FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
Found wash cloths laying on cutting board and counters in front prep area. Instructed must properly store wiping cloths in clean container, in a sanitary solution.
FOOD HANDLER REQUIREMENTS MET
No food handler certificates on site. Instructed all food handlers must have food handler certificate. Left information with operator.
DEC 182015PASSED2 violationsDETAILS
DEC 18
2015
PASSED
2 violationsDETAILS
LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
MUST REPLACE LIGHT SHIELD IN THE PREP DISH WASHING AREA AND MAINTAIN.
PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
OBSERVED ITEMS ON BASEMENT NOT ELEVATED 6INCHES OFF THE FLOOR. MUST ELEVATE ITEMS 6INCHES OFF FLOOR AND MAINTAIN.
JUL 102015PASSED6 violationsDETAILS
JUL 10
2015
PASSED
6 violationsDETAILS
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
OBSERVED GREASE BUILDUP ON EXTERIOR SURFACES OF COOKING EQUIPMENT. MUST CLEAN AND MAINTAIN.
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
MUST CLEAN FLOOR UNDERNEATH 3-COMPARTMENT SINK AND THROUGHOUT BASEMENT ESPECIALLY UNDERNEATH STORAGE SHELVING.
REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
VISIBLE AND WORKING THERMOMETER NEEDED AT THE FRONT SUSHI BAR COOLERS AND PREP COOLERS IN KITCHEN FOOD PREPARATION AREA. MUST PROVIDE AND MAINTAIN.
PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
OBSERVED CLUTTER AND UNNECESSARY ARTICLES IN BASEMENT. MUST REMOVE CLEAN AND ORGANIZE AREA.
FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
OBSERVED WIPING CLOTHES STORED ON TOP OF PREP TABLES MUST PROPERLY STORE WIPING CLOTHES IN A SANITIZING SOLUTION WHEN NOT IN USE.
FOOD HANDLER REQUIREMENTS MET
FOOD HANDLER REQUIREMENTS NOT MET. NO LOGS, RECORDS ON SITE AS REQUIRED. INSTRUCTED TO PROVIDE.
JUN 252014PASSED5 violationsDETAILS
JUN 25
2014
PASSED
5 violationsDETAILS
FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
MUST PROPERLY LABEL PRECOOK AND PREPARED FOOD ITEMS INSIDE THE COOLERS AND FREEZERS WITH THE NAME AND DATE. ALSO USE FOOD GRADE STORAGE CONTAINER NOT #10 CANS.
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
MUST CLEAN THE RUBBER GASKETS AROUND THE REACH IN COOLERS TO REMOVE FOOD DEBRIS.
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
FLOORS AROUND COOKING EQUIPMENT NEEDS CLEANING TO REMOVE GREASE AND DEBRIS.
WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
MUST CLEAN THE FILTERS AND HOOD ABOVE THE COOKING EQUIPMENT TO REMOVE GREASE.
LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
MUST REPLACE MISSING LIGHT SHIELD IN THE PREP DISH WASHING AREA.
SEP 132013FAILED1 violationDETAILS
SEP 13
2013
FAILED
1 violationDETAILS
FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
NO BARRIER AT FRONT SUSHI BAR AREA, TWO OPENING, MUST PROVIDE A BARRIER TO PREVENT CUSTOMERS FROM ENTERING,
SEP 42013FAILED5 violations2 CRITICALDETAILS
SEP 4
2013
FAILED
5 violations2 CRITICALDETAILS
POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
MUST HAVE SUSHI TESTED UPON NEXT VISITS AND PROVIDE LAB RESULTS,
FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
NO BARRIER AT FRONT SUSHI BAR AREA, TWO OPENING, MUST PROVIDE A BARRIER TO PREVENT CUSTOMERS FROM ENTERING,
NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
SIDE DOOR AND ENTERING DOOR TO RESTAURANT NOT SEAL, MUST PROVIDE A RODENT PROOF STRIPE, AND PEST CONTROL LOG BOOK MUST HAVE A MAP OF WHERE THE TRAPS ARE LOCATED,
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
MUST CLEAN VENTS ABOVE COOKING EQUIPMENT,
PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
MUST REMOVE ALL CLUTTER IN BASEMENT AREA, CLEAN AND BETTER MARITAIN AREA, MUST PROVIDE SHELVING TO BETTER STORE WANTED ITEMS,
Data sourced from Chicago Dept. of Public Health. We'd love to link you straight to this restaurant's record — turns out Chicago considers that a luxury. The full dataset is what's on offer →