Sarku Japan

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

OBSERVED NO CERTIFIED MANAGER ON PREMISES WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED,IE(HOT RICE,BEEF TERIYAKI,ETC).ALSO NO CITY OF CHICAGO FOOD SANITATION CERTIFICATE POSTED ON PREMISES.SERIOUS CITATION ISSUED 7-38-012

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

NO BACKFLOW DEVICE ON MOP SINK.MUST INSTALL.

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

CLEAN FRONT STORAGE TABLE UNDER FLAT GRILL.CLEAN AND SANITIZE INNER LID AT ICE MACHINE REAR.

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

CLEAN FLOOR UNDER REAR FRYER, AND WALK-IN COOLER.

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

All utensils shall be thoroughly cleaned and sanitized after each usage.NEED TO CLEAN EXTERIOR OF FRYERS AND 2 BURNER STOVE IN REAR.

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...

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

All employees shall be required to use effective hair restraints to confine hair. OBSERVED COOK WITH OUT HAIR RESTRAINT. INSTRUCTED TO PROVIDE CHEF WITH HAIR RESTRAINT, CHEF PUT ON CAP AT THIS TIME.