Sai Cafe

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

OBSERVED PAINT CHIPPING ON CEILING ABOVE 3-COMPARTMENT SINK IN DISH WASHING ROOM. MUST REPAIR.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED

MUST CLEAN DUSTY VENTS AT VENTILATION HOOD.

ALLERGEN TRAINING AS REQUIRED

OBSERVED ALLERGEN TRAINING IS INCOMPLETE. MUST PROVIDE ALLERGEN TRAINING FOR ALL CERTIFIED FOOD MANAGERS.

NON-FOOD/FOOD CONTACT SURFACES CLEAN

GREASE AT EXTERIOR OF COOKING EQUIPMENT AND FILTERS ABOVE COOKING EQUIPMENT, IN BOTH PREP AREAS.CLEAN AND MAINTAIN.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

LEAKING FAUCET AT THREE COMPARTMENT SINK, REPAIR ISSUE

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

REPAIR GAP ON FLOOR IN FRONT OF THREE-COMPARTMENT SINK. REPLACE FLOOR TILES UNDER PREP TABLE AT FRONT KITCHEN. SURFACE MUST BE SMOOTH, CLEANABLE AND NON-ABSORBENT SURFACE

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

MUST REMOVE DISPOSABLE TAKE OUT FOOD CONTAINERS FROM UNDER THE WASTE PIPE. ENCASE PIPE OR REMOVE SAID CONTAINERS

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

PIECES OF WOOD STORED UNDER THE CUTTING BOARDS AT SUSHI AREA MUST BE REPLACED. SURFACE MUST BE SMOOTH ,CLEANABLE AN NON-ABSORBENT MATERIAL

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

MUST NOT USE MILK CRATES AS A MEANS OF ELEVATION FOR STORED ITEMS,INCLUDED INSIDE THE WALK-IN COOLER IN BASEMENT -

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

MUST NOT USE DUCT TAPE AS A MEANS OF REPAIR ON THE DOOR OF THE REACH-IN COOLERS AT SUSHI AREA.REMOVE /REPLACE. SURFACE MUST BE SMOOTH AND CLEANABLE.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

MUST NOT USE PLASTIC GROCERY BAGS AS FOOD CONTAINERS INSIDE THE WHITE CHEST FREEZER.PROVIDED A FOOD GRADE BAGS OR CONTAINERS WITH LIDS

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

LEAKING FAUCET AT HANDWASHING SINK(SUSHI AREA),AT THREE COMPARTMENT SINK AND ON TWO COMPARTMENT SINK.REPAIR AND MAINTAIN.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

OBSERVED NO HAND WASHING SIGNAGE AT ALL HAND SINKS AT: -SUSHI STATION -WAITRESS STATION -HOT LINE -CUSTOMER/EMPLOYEE RESTROOMS INSTRUCTED MANAGER TO INSTALL HAND SIGNAGE. MAINTAIN AT ALL TIMES.

PROPER DATE MARKING AND DISPOSITION

OBSERVED READY TO EAT TIME AND TIME AND TEMPERATURE CONTROL FOR SAFETY FOODS (TCS): -COOKED MARINATED EEL FISH, STORED 2 IN PLASTIC CONTAINER, STORED IN REAR PREP LINE PREP COOLER AREA -SHREDDED CARROTS, IN 1 PLASTIC CONTAINER, STORED IN FRONT S...

CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD

OBSERVED NO CONSUMER ADVISORY REMINDER INDICATED ON MENU OF RAW/UNDER COOKED FOODS, FOR CUSTOMER VIEW. INFORMED MANAGER THAT THE DISCLOSURE/REMINDER STATEMENT AND INDICATOR MUST BE IN PLAIN VIEW OF THE CUSTOMER, INDICATED ON MENU OF RAW/UNDER COOKE...

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL

OBSERVED 3 DOOR COOLER AT, PREP AREA ADJACENT TO WAITRESS STATION, AT IMPROPER TEMPERATURE OF 53.8F. AT TIME OF INSPECTION NO TIME AND TEMPERATURE CONTROL FOR SAFETY FOODS WERE STORED IN SAID UNIT. UNIT WAS TAGGED. INSTRUCTED MANAGER TO SERVICE UNI...

THERMOMETERS PROVIDED & ACCURATE

OBSERVED NO INTERNAL THERMOMETER MEASURING DEVICE AT SUSHI STATION DISPLAY CASE. INSTRUCTED MANAGER TO PROVIDE INTERNAL THERMOMETER MEASURING DEVICE AT SUSHI STATION DISPLAY CASE. MAINTAIN AT ALL TIMES.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

OBSERVED NO SPLASH GUARD AT LEFT AND RIGHT SIDES OF HAND SINK ADJACENT TO WAITRESS STATION AND PREP AREA. INSTRUCTED MANAGER TO INSTALL SPLASH GUARDS IN SAID AREA.

UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED

OBSERVED PRE SET GLASS WARE STORED UPRIGHT ON TABLES THROUGHOUT: -DINNING ROOM AREA NOT PROTECTED AND -BAR AREAS INFORMED MANAGER THAT PRE SET CUTLERY AND GLASS WARE STORED UPRIGHT ON TABLES MUST BE PROTECTED DURING STORAGE FROM CONTAMINATION. ...

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

OBSERVED RUSTY FOOD STORAGE SHELVING IN REAR STORAGE ROOM AND BASEMENT STORAGE ROOMS ALSO OBSERVED BOTTOM OF FOOD PREP TABLES RUSTED MUST REPAINT OR REPLACE. MUST USE NON TOXIC PAINT. OBSERVED PREP TABLE IN PREP AREA ADJACENT TO WAITRESS STATION AND...

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

UNABLE TO IDENTIFY BACK FLOW PREVENTER DEVICE ON MOP SINK FAUCET IN REAR PREP AREA AND BASEMENT DRY STORAGE AREA. INSTRUCTED MANAGER TO IDENTIFY AND OR INSTALL BACK FLOW PREVENTER DEVICE ON MOP SINK FAUCET. MAINTAIN AT ALL TIMES.

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING

2-102.14(A)(A)THE PERSON IN CHARGE UNABLE TO PROVIDE A HEALTH EMPLOYEE POLICY. INSTRUCTED TO PROVIDE HEALTH EMPLOYEE POLICY. PRIORITY FOUDATION VIOLATION 7-38-012. NONCITATION ISSUED.

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

2-501.11 PERSON IN CHARGE UNABLE TO PRODIDE A PROCEDURE FOR EMPLOYEE TO FOLLOW WHEN RESPONDING TO A VOMITING AND DIARRHEAL EVENTS. MUST PROVIDE AND CMAINTAIN. PRIORITY FOUNDATION VIOLATION 7-38-005. NO CITATION ISSUED.

PROPER DATE MARKING AND DISPOSITION

3-501.17(C):(C) OBSERVED READY TO EAT FOOD ITEMS INSIDE PREP COOLERS AND INSIDE WALK-IN COOLER NOT DATED MARKED. MUST DATE MARK AND MAINTAIN. PRIORITY FOUNDATION VIOLATION 7-38-005. NO CITATION ISSUED.

CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD

3-603.11(A) MENU DOES NOT DISCLOSE AND INFORM CONSUMERS TO SPECIFIC MENU ITEMS THAT ARE UNDERCOOKED AND POTENTIAL HAZARD OF CONSUMING SUCH FOODS(SUSHI)PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

3-305.11 OBSERVED ITEMS IN LIQUOR ROOM IN BASEMENT NOT ELEVATED 6INCHES OFF FLOOR/WALL. MUST ELEVATE ITEMS AND MAINTAIN.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

4-201.11 OBSERVED RUSTY FOOD STORAGE SHELVING IN REAR STORAGE ROOM AND BASEMENT STORAGE ROOMS ALSO OBSERVED BOTTOM OF FOOD PREP TABLES RUSTED MUST REPAINT OR REPLACE. MUST USE NON TOXIC PAINT.

NON-FOOD/FOOD CONTACT SURFACES CLEAN

4-602.13 OBSERVED GREASE BUILD UP ON SIDES OF COOKING EQUIPMENT. MUST CLEAN AND MAINTAIN. OBSERVED GREASE BUILD UP VENTILATION HOOD AND FILTERS ABOVE COOKING EQUIPMENT. MUST CLEAN AND MAINTAIN.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

6-501.12(A) OBSERVED DIRT AND DEBRIS ON WALL BEHIND DISHMACHINE AND PREP TABLES. MUST CLEAN AND MAINTAIN.

ALLERGEN TRAINING AS REQUIRED

PA 100-0367. OBSERVED NO CERTIFIED FOOD MANAGERS ON SITE WITH REQUIRED ALLERGEN TRAINING. INSTRUCTED THAT ALL CERTIFIED FOOD MANAGERS MUST COMPLETE ALLERGEN TRAINING REQUIREMENTS.

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

MUST REPAIR RUST ON RACKS IN WALK IN COOLER, AND IN REAR PREP AREA. DISCONTINUE USE OF GROCERY BAGS TO STORE FOOD IN COOLERS. ALSO, REPLACE CUTTING BOARDS IN PREP AREA. INSTRUCTED TO MAINTAIN.

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

MUST REPAIR FLOOR IN PREP AREA, LEVEL OFF FLOORS SO THEY ARE SMOOTH AND EASILY CLEANABLE. CLEAN FLOOR NEAR REAR EXIT DOOR, AND FLOORS UNDER HEAVY EQUIPMENT. INSTRUCTED TO MAINTAIN.

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

MUST REPAIR PEELING PAINT ON WALLS IN PRIVATE DINING ROOM. ALSO, REPAIR STAIN CEILING TILES IN MEND TOILET ROOM. INSTRUCTED TO MAINTAIN.

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

MUST REPAIR LEAKY PIPE AT 1-COMP SINK IN REAR PREP. INSTRUCTED TO MAINTAIN.

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

OBSERVED ALUMINUM FOIL BEING USED TO STORE SAUCE TRAYS ABOVE THE PREP TOP COOLER. OBSERVED CARDBOARD BEING USED TO LINE THE SHELF NEAR THE UPSTAIRS CHEST FREEZER. INSTRUCTED TO REMOVE THESE MATERIALS AND MAINTAIN ALL FOOD STORAGE SURFACES TO BE SMOOT...

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

OBSERVED BUILD UP OF PARTICULATE MATTER AND DEBRIS UNDER THE TABLES IN THE BUS BOY STATION. INSTRUCTED TO CLEAN AND MAINTAIN. ALSO INSTRUCTED TO CLEAN ALL FLOORS WHERE RAT DROPPINGS WERE NOTED. OBSERVED BOXES OF DISHWARES STORED ON THE FLOOR IN THE M...

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

OBSERVED HEAVY ACCUMULATION OF DUST AND OILY RESIDUE ON THE HOOD ABOVE THE MAIN COOK LINE. INSTRUCTED TO CLEAN AND MAINTAIN.

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

OBSERVED A LEAK AT THE WATER SUPPLY PIPING NEAR THE WALL UNDER THE MAIN KITCHEN 3 COMPARTMENT SINK (NEXT TO THE DISH MACHINE). NOTED THAT THE BASEMENT EMPLOYEE RESTROOM TOILET CONSTANTLY RUNS. INSTRUCTED TO REPAIR ALL LEAKS.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

NOTED MISSING THERMOMETERS IN THE CHEST AND REACH IN FREEZERS THROUGHOUT THE FACILITY. INSTRUCTED TO PROVIDE.

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

OBSERVED EVIDENCE OF RODENT ACTIVITY ON SITE. NOTED APPROX. 40 RODENT DROPPINGS THROUGHOUT THE UTILITY ROOM IN THE BASEMENT AND APPROX. 35 RODENT DROPPINGS IN THE MAIN BASEMENT STORAGE ROOM. INSTRUCTED TO ELIMINATE ALL RODENT ACTIVITY, CLEAN AND SANI...

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

OBSERVED ALUMINUM FOIL BEING USED TO STORE SAUCE TRAYS ABOVE THE PREP TOP COOLER. OBSERVED CARDBOARD BEING USED TO LINE THE SHELF NEAR THE UPSTAIRS CHEST FREEZER. INSTRUCTED TO REMOVE THESE MATERIALS AND MAINTAIN ALL FOOD STORAGE SURFACES TO BE SMOOT...

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

OBSERVED BUILD UP OF PARTICULATE MATTER AND DEBRIS UNDER THE TABLES IN THE BUS BOY STATION. INSTRUCTED TO CLEAN AND MAINTAIN. ALSO INSTRUCTED TO CLEAN ALL FLOORS WHERE RAT DROPPINGS WERE NOTED. OBSERVED BOXES OF DISHWARES STORED ON THE FLOOR IN THE M...

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

OBSERVED HEAVY ACCUMULATION OF DUST AND OILY RESIDUE ON THE HOOD ABOVE THE MAIN COOK LINE. INSTRUCTED TO CLEAN AND MAINTAIN.

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

OBSERVED A LEAK AT THE WASTE PIPING ON THE RIGHTMOST SIDE OF THE BAR 3 COMPARTMENT SINK. OBSERVED A LEAK AT THE WATER SUPPLY PIPING NEAR THE WALL UNDER THE MAIN KITCHEN 3 COMPARTMENT SINK (NEXT TO THE DISH MACHINE). NOTED THAT THE BASEMENT EMPLOYEE R...

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

NOTED MISSING THERMOMETERS IN THE CHEST AND REACH IN FREEZERS THROUGHOUT THE FACILITY. INSTRUCTED TO PROVIDE.

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

OBSERVED RUSTY SHELVING AT BOTTOM SHELF OF TABLE NEXT TO SMALL 3 COMPARTMENT SINK WHEN YOU FIRST ENTER KITHCEN. RESURFACE AND MAINTAIN SHELF TO A SMOOTH EASILY CLEANABLE SURFACE.

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

OBSERVED RUSTY SHELF NEXT TO COOKING LINE AND REACH IN FREEZER. RESURFACE TO SMOOTH EASILY CLEANABLE SURFACE AND MAINTAIN.

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

OBSERVED LEAKING WATER LINE LEAKING AT TOILET IN BASEMENT. REPAIR LEAKING WATER LINE AND MAINTAIN.

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

OBSERVED LEAKING FAUCETS AT 3 COMPARTMENT SINK NEXT TO DISHWASHER LEAKING FROM HANDLES. REPAIR AND MAINTAIN HANDLES.

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

REGROUT THE FLOOR TILES NEAR THE REAR PREP AREA EQUIPMENT.

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

SCRAPE AND REPAINT THE CHIPPED PAINT ON THE CEILING OF THE REAR PREP AREA.

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090

PREVIOUS MINOR VIOLATIONS FROM REPORT #1198918 ON 6/14/13 NOT CORRECTED: 32/01 - BROKEN DOOR HINGE ON COOKS LINE COOLER, DOOR FALLS OFF. MUST REPAIR. LID OF KITCHEN BOX FREEZER CRACKED/BROKEN WITH EXPOSED INSULATION. MUST REPLACE. 34/01 - DA...

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

OBSERVED HOLE IN THE STAINLESS STEEL BOTTOM SHELF OF PREP TABLE NEXT TO THE DISHROOM 3 COMPARTMENT SINK. MUST REPLACE. REPLACE THE CRACKED COVER FOR THE DRY STORAGE CONTAINER IN THE BASEMENT.

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

DETAIL CLEAN THE GREASE ON THE TOP OF THE BROILER AND THE GAS PIPES CONNECTED TO THE BROILER.

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

REGROUT THE FLOOR TILES NEAR THE REAR PREP AREA EQUIPMENT.

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

DETAIL CLEAN THE GREASE ON THE WALLS BEHIND THE WOK STATION AND STOVE. SCRAPE AND REPAINT THE CHIPPED PAINT ON THE CEILING OF THE REAR PREP AREA. REPAIR THE OPENING AT THE WALL UNDER THE 3 COMPARTMENT SINK IN THE DISHROOM.

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

REPAIR THE LEAK UNDER THE 3 COMPARTMENT SINK IN THE FRONT PREP AREA OF THE KITCHEN. REPAIR THE SINK STOPPER LEVER FOR THE LEFT COMPARTMENT OF THE 3 COMPARTMENT SINK IN THE DISHROOM.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

MUST PROVIDE A THERMOMETER INSIDE OF ALL SUSHI PREP COOLERS.

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

KNIVES FOUND IMPROPERLY STORED BETWEEN WALL AND PREP TABLE, WALL AND ELECTRICAL CONDUITS. MUST PROPERLY STORE KNIVES.

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

TORN RUBBER DOOR GASKETS ON SUSHI PREP COOLERS. MUST REPLACE. MUST NOT USE TIN FOIL AS LINER FOR EQUIPMENT ON COOKS LINE. BROKEN DOOR HINGE ON COOKS LINE COOLER, DOOR FALLS OFF. MUST REPAIR. LID OF KITCHEN BOX FREEZER CRACKED/BROKEN WITH EXPOSED I...

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

EXCESSIVE GREASE AND DUST DRIPPING FROM EXHAUST HOOD ON COOKS LINE. MUST CLEAN AND MAINTAIN.

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

DAMAGED/BROKEN FLOOR TILES IN DISH MACHINE AREA AND ENTRANCE TO KITCHEN IN PANTRY AREA. MUST REPAIR. FLOOR UNDER COOKS WOKS LINE WITH EXCESSIVE GREASE. MUST CLEAN.

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

WATER DAMAGED CEILING TILES IN MENS WASHROOM. MUST REPLACE. HOLE IN CEILING ABOVE KITCHEN MOP SINK. MUST SEAL/REPAIR.

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

BROKEN VENTILATION IN LADIES WASHROOM. MUST REPAIR.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

SUSHI PREP LINE WIPING CLOTHS MUST BE STORED IN A CLEAN CONTAINER WITH A SANITIZING SOLUTION.

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

All hot food shall be stored at a temperature of 140F or higher. All cold food shall be stored at a temperature of 40F or less.OBSERVED DURING INPECTION COOKED RICE IN WARMER/COOKER AT IMPROPER TEMPERATURE OF 92.3F. RICE DISCARDED.

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

All food shall be protected from contamination and the elements, and so shall all food equipment, containers, utensils, food contact surfaces and devices, and vehicles. OBSERVED UPPER PANEL ICE MACHINES WATER RESERVOIR WITH BLACK SLIME LIKE SUBSTANCE...

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. OBSERVED THE FOLLOWING EXPOSED HAND WASHING FACILITIES NOT MAINTAINED. COOKS LINE EXPOSED SINK WITH ...

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 FOODS NOT PROTECTED DURING STORAGE. RAW EGGS BEING STORED IN PREP COOLER ABOVE UNCOVERED, READY TO EAT LETTUCE. RAW E...

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, PROPERLY DESIGNED AND INSTALLED

When toilet and lavatory facilities are provided for the patrons of food establishments, such facilities shall be adequate in number, convenient, accessible, properly designed, and installed according to the municipal code. BASEMENT EMPLOYEE WASHROOM...

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 USE CLOTH TOWELS AS COVERS FOR FOODS IN CO...

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. MUST NOT USE TIN FOIL AS LINER FOR SHELVING. COOKS LINE COOLER INTERIOR DOOR REPAIRED WITH DUCT TAPE. MUST PROPERLY REP...

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

All utensils shall be thoroughly cleaned and sanitized after each usage. INTERIOR BULK FLOUR BIN MUST CLEAN.

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. FLOORS IN THE FOLLOWING WITH CRACKED, MISSING, DAMAGED TILES: UNDER SMALL THREECOMPARTMENT SINK IN FOOD PREP, IN EMPLOYEE WASHROOM.

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. WALLS IN THE FOLLOWING IN POOR REPAIR WITH OPEN HOLES, CREVICES. AT FIRST FLOOR MOP SINK AND IN EMPLOYEE WASHROOM. WATER DAMAGE CEILING TILES IN MENS WASHROOM. CAULKING AT SUSHI BAR ...

TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS

Toilet rooms shall be completely enclosed and shall be vented to the outside air or mechanically ventilated. EMPLOYEE WASHROOM DOOR MUST HAVE SELF CLOSING DEVICE.

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...

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units. MUST PROVIDE METAL STEM THERMOMETER TO CHECK DELIVERY RA...

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 MUST NOT STORE PERSONAL BELONGINGS IN FOOD...

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

All hot food shall be stored at a temperature of 140F or higher. All cold food shall be stored at a temperature of 40F or less. OBSERVED RICE IN WARMER/COOKER AT 92.3F. ALL DISCARDED. MANAGEMENT STATES LESS THAN A POUND DISCARDED. OBSERVED APPROXIMAT...

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

All food shall be protected from contamination and the elements, and so shall all food equipment, containers, utensils, food contact surfaces and devices, and vehicles.OBSERVED BLACK SLIME SUBSTANCE INSIDE ICE MACHINE UPPER PANEL WATER RESERVOIR WHER...

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. OBSERVED THE FOLLOWING HAND WASHING FACILITIES NOT MAINTAINED. COOKS LINE SINK WITH NO PAPER TOWEL, ...

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 NOT PROTECTED: RAW EGGS BEING STORED IN PREP COOLER ABOVE UNCOVERED READY TO EAT LETTUCE. RAW EGG...

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, PROPERLY DESIGNED AND INSTALLED

When toilet and lavatory facilities are provided for the patrons of food establishments, such facilities shall be adequate in number, convenient, accessible, properly designed, and installed according to the municipal code. EMPLOYEE WASHROOM FACILITI...

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 USE CLOTH LINEN AS FOOD COVER IN COOLERS.

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.COOKS LINE COOLER DOOR REPAIRED WITH DUCT TAPE. MUST PROPERLY REPAIR WITH CLEANABLE SURFACE. MUST NOT USE TIN FOIL AS LI...

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

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. INTERIOR BULK FOOD FLOUR CONTAINER MUST CLEAN.

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. FLOORS IN THE FOLLOWING WITH BROKEN/MISSING TILES AND IN POOR REPAIR: UNDER SMALL THREE COMPARTMENT SINK, IN EMPLOYEE WASHROOM.

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. WALLS IN THE FOLLOWING WITH HOLES, OPEN CREVICES. AT 1ST FLOOR MOP SINK, EMPLOYEE WASHROOM. WATER DAMAGED CIELING TILES IN MENS WASHROOM MUST REPLACE.

TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS

Toilet rooms shall be completely enclosed and shall be vented to the outside air or mechanically ventilated. EMPLOYEE WASHROOM DOOR MUST BE SELF CLOSING.

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...

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units. MUST PROVIDE METAL STEM THERMOMETER FOR CHECKING RAW FIS...

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 MUST NOT STORE PERSONAL BELONGINGS IN FOOD...