Seadog Sushi Bar

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

OBSERVED TORN GASKET ON PREP COOLER IN KITCHEN. INSTRUCTED TO REPAIR OR REPLACE AND MAINTAIN IN GOOD CONDITION.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

OBSERVED LEAK AT FAUCET OF HANDWASHING SINK LOCATED IN KITCHEN. INSTRUCTED TO REPAIR OR REPLACE AND MAINTAIN IN GOOD CONDITION.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

OBSERVED NONFUNCTIONING REFRIGERATOR IN KITCHEN AND IN BASEMENT STORAGE AREA. INSTRUCTED TO REMOVE FROM PREMISES.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

OBSERVED NO HAND WASHING SIGNAGE AT THE HAND SINKS IN THE FRONT SUSHI IN THE FRONT SUSHI AREA AND BEHIND THE FRONT GLASSWARE AREA. INSTRUCTED TO COMPLY.

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

OBSERVED CARDBOARD BEING USED ON THE SHELVING BEHIND THE SUSHI AREA----OBSERVED 2X4'S HOLDING UP THE MICROWAVE IN THE KITCHEN AREA. INSTRUCTED TO REMOVE.

NON-FOOD/FOOD CONTACT SURFACES CLEAN

OBSERVED THE EXTERIOR OF THE COOKING EQUIPMENT AND THE WALL BEHIND THE COOKING EQUIPMENT ENCASED WITH GREASE AND FOOD DEBRIS. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

OBSERVED EXCESSIVE GREASE AND FOOD DEBRIS ALONG THE BASEBOARDS OF THE FLOORS THROUGHOUT THE FACILITY. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.

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

NO EMPLOYEE HEALTH POLICY. INSTRUCTED MANAGER TO COMPLY WITH THE NEW CODES OR CITATIONS WILL FOLLOW. PRIORITY FOUNDATION VIOLATION #2-201.11.

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

NO CLEAN UP PROCEDURES. INSTRUCTED MANAGER TO COMPLY WITH THE NEW CODES OR CITATIONS WILL FOLLOW. PRIORITY FOUNDATION VIOLATION #2-501.11.

ALLERGEN TRAINING AS REQUIRED

NO ALLERGEN TRAINING. INSTRUCTED MANAGER TO COMPLY WITH THE NEW CODES OR CITATIONS WILL FOLLOW.

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

INSTRUCTED TO DETAIL CLEAN THE GASKETS AROUND THE DOORS OF THE REFRIGERATORS IN THE KITCHEN TO REMOVE LIQUID AND FOOD DEBRIS BUILDUP AND MAINTAIN.

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

INSTRUCTED TO DETAIL CLEAN THE FLOORS IN THE BASEMENT TO REMOVE FOOD DEBRIS BUILDUP AND MAINTAIN.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED

NOTED LIGHT BRUNT OUT ABOVE THE COOKING EQUIPMENT. MUST REPLACE AND MAINTAIN.

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

NOTED A LEAKY PIPE UNDERNEATH THE 3 COMPARTMENT SINK IN THE BASEMENT. MUST REPAIR AND MAINTAIN.

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

INSTRUCTED TO REMOVE ALL TIN FOIL FROM THE INTERIOR/EXTERIOR OF THE LOWER SURFACE INSIDE THE OVEN AND PREP TABLE. MUST REMOVE THE RUST FROM THE FAN COVERS INSIDE THE BASEMENT WALK IN COOLER, THE BOTTOM SURFACE AND THE STORAGE RACKS IN THE INTERIOR...

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

INSTRUCTED TO CLEAN AND MAINTAIN THE INTERIOR OF THE DEEP FRYER. REMOVE THE GREASE, FOOD/DIRT SPILLS.

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

INSTRUCTED TO PULL THE HEAVY EQUIPMENT OUT IN THE BASEMENT AND 1ST FL AND CLEAN AND MAINTAIN THE FLOORS.

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

INSTRUCTED TO CLEAN THE WALLS/VENTS IN THE 1ST FL PREP AREA AND MEN'S TOILET ROOM. MAINTAIN SAME. ALSO, CLEAN AND MAINTAIN THE FILTERS ON THE VENTILATION HOOD.

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

MUST NOT USE CARDBOARD BOX AS FOOD CONTAINER IN THE BOX FREEZER.

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

MUST NOT USE PAPER TOWELS AS LINER FOR SHELVING. TORN RUBBER DOOR GASKETS ON THE TWO DOOR COOLER NEXT TO THE DISH MACHINE. MUST REPLACE. LID OF BASEMENT BOX FREEZER IN POOR REPAIR WITH EXPOSED INSULATION AND REPAIRED WITH TAPE. MUST REPLACE OR REP...

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

MUST NOT USE CLOTH TOWELS AS PLUGS FOR DRAIN UNDER THE DISH MACHINE FLOOR DRAIN.

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

PEELING PLASTER ON WALL AT MENS WASHROOM WASH BOWL. MUST REPAIR. MUST NOT USE TAPE, PLASTIC WRAP CARDBOARD TO COVER WINDOW IN REAR KITCHEN. MOLDY WALL CAULKING AT THE TWO COMPARTMENT SINK. MUST REPLACE.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED

MUST PROVIDE LIGHT SHIELDS OR SHATTER PROOF BULBS THROUGHOUT THE REAR KITCHEN AND ABOVE BOX FREEZER.

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

MISSING DRAINAGE PIPE UNDER THE MOP SINK. MUST REPLACE. LEAK UNDER THE SUSHI BAR EXPOSED HAND SINK. MUST REPAIR.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

ALL WIPING CLOTHS USED IN FOOD PREP AREAS MUST BE STORED IN A CLEAN CONTAINER WITH A SANITIZING SOLUTION.

FOOD HANDLER REQUIREMENTS MET

FOOD HANDLER TRAINING REQUIREMENTS NOT MET. NO CERTIFICATES OR PROOF OF TRAINING FOR ALL FOOD HANDLERS.

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

FOUND DUST ACCUMULATION ON BACK OF CONDENSER IN WALK IN COOLER. INSTRUCTED TO CLEAN AND MAINTAIN.

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

FOUND DIRT ON WALL IN KITCHEN ABOVE REACH IN COOLERS. INSTRUCTED TO CLEAN AND MAINTAIN.

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

MUST CLEAN BOTTOM COMPARTMENT OF THE DEEP FRYER,HAS GREASE BUILD-UP INSIDE

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

ALL PREPARED FOOD ITEMS STORED INSIDE THE REFRIGERATION UNITS MUST BE LABELED/DATED TO IDENTIFY PRODUCTS STORED.

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

Cutting boards with deep, dark grooves must be sanded/bleached or replaced.Must provide food grade bags for storing foods in cold holding units.

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

THE FOLLOWING REQUIRES A DETAIL CLEANING INTERIOR COMPARTMENT OF THE DEEP FRYER,SHELVINGS ON FOOD PREP TABLE IN KITCHEN-PREP AREA.

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

MUST REPAIR WATER LEAK AT BASE OF FAUCET OF THE 2 COMP SINK IN THE KITCHEN-PREP AREA PLUMBING FIXTURES MUST BE PROPERLY INSTALLED AND MAINTAINED.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

MUST PROVIDE,MAINTAIN A METAL STEM THERMOMETER FOR MONITORING FOOD TEMPERATURES.

SOURCE SOUND CONDITION, NO SPOILAGE, FOODS PROPERLY LABELED, SHELLFISH TAGS IN PLACE

All food shall be from sources approved by health authorities and safe for human consumption.CERTIFICATION FROM A CERTIFIED FOOD LABORATORY FOR THE SUSHI RICE.

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.ADDITONAL EXPOSED HANDSINKS NEEDED IN KITCHEN FOOD PREP,DISHROOM IN BASEMENT FOR HANDWASHING.

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION

All food should be properly protected from contamination during storage, preparation, display, service, and transportation.SNEEZEGUARD IS NEEDED ALONG WEST END SUSHI BAR MUST PROTECT AGAINST PUBLIC CONTAMINATION.

DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED

All dishwashing machines must be of a type that complies with all requirements of the plumbing section of the Municipal Code of Chicago and Rules and Regulation of the Board of Health.FOUND 3 COMP SINK IN POOR REPAIR SLIGHT TEAR ON BASIN TOP SURFACE ...

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.SPLASHGUARDS ALONG EXPOSED HANDSINKS ARE NOT INSTALLED,RAW WOODEN SURFACES BEHIND 3 COMP SINK MUST BE SEALED USING A NON-...

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.BRICK WALLS BEHIND FRONT SERVICE COUNTER,AT REAR BY WINDOW ARE NOT SMOOTH,EASILY CLEANABLE.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED

Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities.LIGHT BULBS AT SUSHI PREP ARE NOT SHIELDED.

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...

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.REMOVE ALL CLUTTER FROM BASEMENT AREAS,BACKYARD.