Shiki Buffet

6-202.15: OBSERVED OPENING AT BASE OF REAR EXIT DOUBLE DOOR ON RIGHT. OBSERVED DAMAGED SCREENS ON SCREEN DOOR AT REAR EXIT IN PREP AREA. OBSERVED OPENING IN MIDDLE AND AT BASE OF BOTH FRONT ENTRANCE OUTER DOORS. INSTRUCTED TO SEAL ALL OUTER OPENINGS TO PREVENT PEST ENTRANCE.

3-305.11: OBSERVED UNCOVERED CONTAINERS OF SHRIMP STORED IN WALK IN FREEZER. INSTRUCTED TO COVER OR WRAP ALL EXPOSED FOOD IN WALK IN FREEZER TO PREVENT CONTAMINATION OF FOOD. OBSERVED UNWRAPPED TRAY OF DESSERT FOR SELF SERVICE STORED ON TABLE IN DINING ROOM.OBSERVED UNWRAPPED CONDIMENTS STORED ON COUNTER NEAR COLD STATION AT BUFFET INSTRUCTED TO COVER ALL FOOD TO PREVENT CONTAMINATION FROM PREMISES.

2-402.11: OBSERVED TWO FOOD HANDLERS WITH NO HAIR RESTRAINTS AT COOKLINE IN REAR PREP AREA. INSTRUCTED TO PROVIDE HAIR RESTRAINTS THAT ARE DESIGNED AND WORN TO EFFECTIVELY KEEP THEIR HAIR FROM CONTACTING EXPOSED FOOD, CLEAN EQUIPMENT AND UTENSILS.

3-304.12: OBSERVED KNIVES STORED IN CONTAINER OF WATER IN SUSHI PREP AREA. INSTRUCTED DURING PAUSES IN FOOD PREPARATION OR DISPENSING UTENSILS SHALL BE STORED ON A CLEAN PORTION OF THE FOOD PREPARATION TABLE OR COOKING EQUIPMENT ONLY IF THE IN USE UTENSIL AND THE FOOD CONTACT SURFACE OF THE FOOD PREPARATION TABLE OR COOKING EQUIPMENT ARE CLEANED AND SANITIZED THROUGHOUT THE DAY AT LEAST EVERY FOUR HOURS. OBSERVED SPOON STORED IN CONTAINER OF WATER FOR RICE AT BUFFET.INSTRUCTED TO STORE SPOON FOR RICE AT BUFFET IN RICE WITH THE HANDLE ABOVE RICE.

4-903.11 (A;B;D): OBSERVED KNIVES, SPOONS AND FORKS FOR CONSUMER SELF SERVICE STORED LAYING DOWN IN CONTAINER IN DINING AREA. INSTRUCTED TO STORE KNIVES, SPOONS AND FORKS FOR CONSUMER SELF SERVICE WITH THE HANDLES UP SO THAT KNIVES, SPOONS AND FORKS ARE NOT CONTAMINATED BY CONSUMERS OR EMPLOYEES.

4-101.19: OBSERVED BOXES OF VEGETABLES STORED ON FLOOR IN WALK IN COOLER AND BOXES STORED ON FLOOR IN WALK IN FREEZER. INSTRUCTED TO PROVIDE ADEQUATE SHELVING UNITS TO ELEVATE ALL FOOD AND NON FOOD ITEMS AT LEAST SIX INCHES OFF OF FLOOR FLOOR EASE OF CLEANABILITY.

6-501.12: OBSERVED BUILDUP ON FLOORS, ALONG BASES OF WALL, IN CORNERS AND LOWER WALLS THROUGHOUT THE DISHWASHING AREA. INSTRUCTED TO CLEAN IN SAID AREA AND MAINTAIN. OBSERVED DEBRIS AND BUILDUP ON FLOORS, ALONG BASES OF WALL AND IN CORNERS THROUGHOUT REAR PREP AREA UNDERNEATH SHELVING UNITS, NEAR HOT WATER TANK, ICE MACHINE, COOKING EQUIPMENT, COLD HOLDING UNITS AND IN WALK IN COOLER. INSTRUCTED TO CLEAN IN SAID AREAS AND MAINTAIN.

2-102.13: AT TIME OF INSPECTION FACILITY PROVIDED NO ALLERGEN AWARENESS TRAINING CERTIFICATE FOR ONE EMPLOYEE WITH CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE. INSTRUCTED TO PROVIDE PROOF OF ALLERGEN AWARENESS TRAINING FOR ALL EMPLOYEES WITH CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATES.

8-404.13(B:3): OBSERVED PREVIOUS PRIORITY FOUNDATION VIOLATION FROM INSPECTION REPORT #2640730 DATED 08/05/2026 NOT CORRECTED. INSTRUCTED TO CORRECT. PRIORITY VIOLATION 7-42-090 CITATION ISSUED. OBSERVED ACCUMULATION OF LIQUID WASTE WATER AND DEBRIS SURROUNDING DUMPSTERS IN DUMPSTER AREA. INSTRUCTED TO CLEAN DUMPSTER AREA AND MAINTAIN.

OBSERVED HANDWASHING SOAP DISPENSER IN FRONT PREP AREA NOT DISPENSING HANDWASHING SOAP. INSTRUCTED EACH HANDWASHING SINK SHALL BE PROVIDED WITH HANDWASHING SOAP. CORRECTED ON SITE HANDWASHING SOAP DISPENSER REPLACED BEFORE CONCLUSION OF INSPECTION, OBSERVED REPLACEMENT DISPENSER IN FRONT PREP AREA PROVIDING HANDWASHING SOAP BEFORE CONCLUSION OF INSPECTION. PRIORITY FOUNDATION VIOLATION 7-38-030(C) CITATION ISSUED

OBSERVED COLD TCS FOODS, HELD AT IMPROPER TEMPERATURES RANGING BETWEEN 46.8-81.5F. OBSERVED COLD TCS FOODS, SWEET POTATOES(79.5-81.5F), SHRIMP(46.9-65.1F), EGGS(66.4-67.3F), BEAN SPROUTS(46.8-62.3F), RAW EGGS IN SHELL(49.6-50.4F), SUSHI(49.4-62.4F), SOYBEANS(53.2F), FISH(47.1F), CHICKEN(48.2F), BROCCOLI(60.7F),GARLIC IN OIL(74.5F), CRABMEAT(50.3F), CHEESECAKE(48.6-52.3F), CANTALOUPE AND MELON CHUNKS(48.9F), WATERMELON SLICES(77.5F), COTTAGE CHEESE(55.1F), HARD BOILED EGGS(57.6F) AND ROMAINE SALAD MIX(46.8F) HELD AT IMPROPER TEMPERATURE. INSTRUCTED ALL COLD TCS FOOD MUST BE HELD AT 41F OR BELOW. CORRECTED ON SITE MANAGER VOLUNTARILY DISCARDED AND DENATURED FOOD VALUED AT $400 WEIGHING 100LBS PRIORITY VIOLATION 7-38-005 CITATION ISSUED

OBSERVED OPENING AT BASE OF REAR EXIT DOUBLE DOOR ON RIGHT. OBSERVED DAMAGED SCREENS ON SCREEN DOOR AT REAR EXIT IN PREP AREA. OBSERVED OPENING IN MIDDLE AND AT BASE OF BOTH FRONT ENTRANCE OUTER DOORS. INSTRUCTED TO SEAL ALL OUTER OPENINGS TO PREVENT PEST ENTRANCE.

OBSERVED UNCOVERED CONTAINERS OF SHRIMP STORED IN WALK IN FREEZER. INSTRUCTED TO COVER OR WRAP ALL EXPOSED FOOD IN WALK IN FREEZER TO PREVENT CONTAMINATION OF FOOD. OBSERVED UNWRAPPED TRAY OF DESSERT FOR SELF SERVICE STORED ON TABLE IN DINING ROOM.OBSERVED UNWRAPPED CONDIMENTS STORED ON COUNTER NEAR COLD STATION AT BUFFET INSTRUCTED TO COVER ALL FOOD TO PREVENT CONTAMINATION FROM PREMISES.

OBSERVED TWO FOOD HANDLERS WITH NO HAIR RESTRAINTS AT COOKLINE IN REAR PREP AREA. INSTRUCTED TO PROVIDE HAIR RESTRAINTS THAT ARE DESIGNED AND WORN TO EFFECTIVELY KEEP THEIR HAIR FROM CONTACTING EXPOSED FOOD, CLEAN EQUIPMENT AND UTENSILS.

OBSERVED KNIVES STORED IN CONTAINER OF WATER IN SUSHI PREP AREA. INSTRUCTED DURING PAUSES IN FOOD PREPARATION OR DISPENSING UTENSILS SHALL BE STORED ON A CLEAN PORTION OF THE FOOD PREPARATION TABLE OR COOKING EQUIPMENT ONLY IF THE IN USE UTENSIL AND THE FOOD CONTACT SURFACE OF THE FOOD PREPARATION TABLE OR COOKING EQUIPMENT ARE CLEANED AND SANITIZED THROUGHOUT THE DAY AT LEAST EVERY FOUR HOURS. OBSERVED SPOON STORED IN CONTAINER OF WATER FOR RICE AT BUFFET.INSTRUCTED TO STORE SPOON FOR RICE AT BUFFET IN RICE WITH THE HANDLE ABOVE RICE.

OBSERVED KNIVES, SPOONS AND FORKS FOR CONSUMER SELF SERVICE STORED LAYING DOWN IN CONTAINER IN DINING AREA. INSTRUCTED TO STORE KNIVES, SPOONS AND FORKS FOR CONSUMER SELF SERVICE WITH THE HANDLES UP SO THAT KNIVES, SPOONS AND FORKS ARE NOT CONTAMINATED BY CONSUMERS OR EMPLOYEES.

OBSERVED BOXES OF VEGETABLES STORED ON FLOOR IN WALK IN COOLER AND BOXES STORED ON FLOOR IN WALK IN FREEZER. INSTRUCTED TO PROVIDE ADEQUATE SHELVING UNITS TO ELEVATE ALL FOOD AND NON FOOD ITEMS AT LEAST SIX INCHES OFF OF FLOOR FLOOR EASE OF CLEANABILITY.

OBSERVED ACCUMULATION OF LIQUID WASTE WATER AND DEBRIS SURROUNDING DUMPSTERS IN DUMPSTER AREA. INSTRUCTED TO CLEAN DUMPSTER AREA AND MAINTAIN.PRIORITY FOUNDATION VIOLATION 7-38-020(B) CITATION ISSUED

OBSERVED BUILDUP ON FLOORS, ALONG BASES OF WALL, IN CORNERS AND LOWER WALLS THROUGHOUT THE DISHWASHING AREA. INSTRUCTED TO CLEAN IN SAID AREA AND MAINTAIN. OBSERVED DEBRIS AND BUILDUP ON FLOORS, ALONG BASES OF WALL AND IN CORNERS THROUGHOUT REAR PREP AREA UNDERNEATH SHELVING UNITS, NEAR HOT WATER TANK, ICE MACHINE, COOKING EQUIPMENT, COLD HOLDING UNITS AND IN WALK IN COOLER. INSTRUCTED TO CLEAN IN SAID AREAS AND MAINTAIN.

OBSERVED DIMLY LIT WALK IN COOLER. INSTRUCTED TO INCREASE LIGHT INTENSITY IN WALK IN COOLER AND MAINTAIN.

AT TIME OF INSPECTION FACILITY PROVIDED NO ALLERGEN AWARENESS TRAINING CERTIFICATE FOR ONE EMPLOYEE WITH CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE. INSTRUCTED TO PROVIDE PROOF OF ALLERGEN AWARENESS TRAINING FOR ALL EMPLOYEES WITH CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATES.