Shine Restaurant

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

OBSERVED SHATTERED COVER ON GAGE LOCATED ON LOW TEMPERATURE DISH MACHINE. MUST REPAIR.

ALLERGEN TRAINING AS REQUIRED

OBSERVED MISSING ALLERGEN TRAINING CERTIFICATES FOR SEVERAL EMPLOYEES. MUST PROVIDE ALLERGEN TRAINING FOR ALL CERTIFIED FOOD MANAGERS.

PROPER COLD HOLDING TEMPERATURES

OBSERVED IMPROPER INTERNAL TEMPERATURE OF TCS FOODS CHICKEN THIGHS 48.2 F, SLICED CHICKEN BREAST 46.0, CUBED CHICKEN 47.8, SLICED BEEF 44.7, SUSHI RICE 76.2 IN WALK IN COOLER AND CHEESE SLICES 50.5, FISH EGGS 50.9, SALMON 48.7 & 48.9 F, SMOKED EEL 45...

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL

NOTED 1 DOOR COOLER AT SUSHI BAR WITH AMBIENT AIR OF 57.3 F AND 2 DOOR COOLER AT SUSHI BAR AT49.1 F AND MINI REFRIDGERATOR AT SUSHI BAR AT 55.7 F PRIORITY VIOLATION #7-38-005. CITATION ISSUED.

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

NOTED CUTTING BOARDS IN KITCHEN IN PREP/COOKS LINE AND AT SUSHI STATION STAINED WITH DEEP CUTS. INSTRUCTED TO CLEAN, SANITIZE AND RESTORE TO SMOOTH CLEANABLE SURFACE OR REPLACE AND MAINTAIN.

NON-FOOD/FOOD CONTACT SURFACES CLEAN

NOTED GREASE AND GRIME BUILD UP UNDERNEATH FRYER IN KITCHEN. INSTRCUTED TO DEEP CLEAN, SANITIZE AND MAINTAIN.

TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED

NOTED NO COVERED RECEPTACLE IN EMPLOYEE WASHROOM LOCATED IN KITCHEN. INSTRUCTED TO PROVIDE AND MAINTAIN.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

NOTED CLUTTER AND UNUSED AND UNNECESSARY ITEMS IN EMPLOYEE CLOSET AND BASEMENT DRY STORAGE. INSTRUCTED TO REMOVE ALL UNUSED/ INOPERABLE ITEMS, ELEVATE ALL KEPT ITEMS A MINIMUM OF 6 INCHES OFF THE FLOOR TO PREVENT PEST HARBORAGE AND MAINTAIN.

ALLERGEN TRAINING AS REQUIRED

: 2-102.13--- NO PROOF OF ALLERGEN TRAINING OR CERTIFICATE FOR THE CITY OF CHICAGO CERTIFIED FOOD MANAGERS. MUST PROVIDE.

CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD

THE MENU DOES NOT DISCLOSE AND INFORM CONSUMERS OF THE SPECIFIC MENU ITEMS, RAW OR UNDERCOOKED. MUST DISCLOSE AND REMIND AND PROVIDE A CONSUMER ADVISORY FOR CUSTOMERS OF SUCH FOOD ON BOTH THE PRINTED AND VIRTUAL MENUS. PRIORITY FOUNDATION VIOLATION.

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

NOTED BAR KNIVES IMPROPERLY STORED BETWEEN METAL PLATES AT THE LIQUOR STORAGE RACK. MUST PROVIDES A PROPER KNIFE HOLDER.

SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED

ALL STORED ITEMS THROUGHOUT THE STORAGE AREA AND CLOSET LOCATED BEHIND THE BAR MUST BE ELEVATED FROM THE FLOORS.

NON-FOOD/FOOD CONTACT SURFACES CLEAN

SHELVING UNDER THE SUSHI DISPLAY COOLER AT THE BAR HAND SINKS WAS NOTED WITH EXCESSIVE DIRT AND FOOD DEBRIS. MUST CLEAN, MAINTAIN AND SEAL.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

MUST NOT USE DUCT TAPE AS A MEANS OF REPAIR FOR PLUMBING UNDER THE BAR THREE-COMPARTMENT SINK.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

NOTED OPEN GAPS/HOLES IN THE BASEBOARD WALL/FLOOR BEHIND THE TOILET IN THE EMPLOYEE WASHROOM. MUST SEAL.

ALLERGEN TRAINING AS REQUIRED

NO PROOF OF ALLERGEN TRAINING OR CERTIFICATE FOR THE CITY OF CHICAGO CERTIFIED FOOD MANAGERS. MUST PROVIDE.

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL

4-301.11: FOUND FOUR-DOOR COOLER BROKEN AND NO FOOD STORED INSIDE ACROSS FROM COOKING UNITS IN THE KITCHEN. TAGGED UNIT" HELD FOR INSPECTION: DO NOT USE. PRIORITY VIOLATION:7-38-005, NO CITATION ISSUED UNIT REMAINS TAGGED.PRESENTLY AIR TEMP OF 48F

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

3-305.11: WASTE PIPE ABOVE REACH-IN COOLERS AND SHELVES IN THE BASEMENT AREA MUST BE ENCASED. THE SURFACE MUST BE SMOOTH, CLEANABLE, AND NON-ABSORBENT SURFACE

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

4-101.19: WATER IS LEAKING FROM COOKING EQUIPMENT(WOKS) BY THE SOUTH WALL. REPAIR ISSUE

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

4-101.11(B, C, D, E): PLASTIC HANDLES OF BOTH RICE COOKER/HOT HOLDING UNITS BROKEN. INSTRUCTED TO REPLACE BROKEN HANDLES.

TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED

5-501.17: COVER IS NEEDED AT RECEPTACLE INSIDE THE REAR STAFF WASHROOM

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

6-201.12: EXCESS GREASE BUILD-UP ON FLOOR UNDER COOKING EQUIPMENT(WOKS).CLEAN AND MAINTAIN

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED

6-202.11: PROTECTIVE SHIELD IN THE KITCHEN NOT COMPLETELY INSTALLED AT FIXTURE(HANGING). REPAIR ISSUE.

FOOD-CONTACT SURFACES: CLEANED & SANITIZED

4-602.11(B-E): PINK SUBSTANCE AT INTERIOR PANEL OF ICE BIN FRONT STAINLESS PANEL OF THE ICE MACHINE. INSTRUCTED TO CLEAN, SANITIZE AND MAINTAIN UNIT.

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL

4-301.11: FOUND FOUR-DOOR COOLER BROKEN AND NO FOOD STORED INSIDE ACROSS FROM COOKING UNITS IN THE KITCHEN. TAGGED UNIT" HELD FOR INSPECTION: DO NOT USE. PRIORITY VIOLATION:7-38-005, NO CITATION ISSUED

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

3-305.11: WASTE PIPE ABOVE REACH-IN COOLERS AND SHELVES IN THE BASEMENT AREA MUST BE ENCASED. THE SURFACE MUST BE SMOOTH, CLEANABLE, AND NON-ABSORBENT SURFACE

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

4-101.19: WATER IS LEAKING FROM COOKING EQUIPMENT(WOKS) BY THE SOUTH WALL. REPAIR ISSUE

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

4-101.11(B, C, D, E): PLASTIC HANDLES OF BOTH RICE COOKER/HOT HOLDING UNITS BROKEN. INSTRUCTED TO REPLACE BROKEN HANDLES.

TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED

5-501.17: COVER IS NEEDED AT RECEPTACLE INSIDE THE REAR STAFF WASHROOM

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

6-201.12: EXCESS GREASE BUILD-UP ON FLOOR UNDER COOKING EQUIPMENT(WOKS).CLEAN AND MAINTAIN

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED

6-202.11: PROTECTIVE SHIELD IN THE KITCHEN NOT COMPLETELY INSTALLED AT FIXTURE(HANGING). REPAIR ISSUE.

PREVIOUS PRIORITY FOUNDATION VIOLATION CORRECTED

PREVIOUS PRIORITY FOUNDATION VIOLATIONS NOT CORRECTED FROM 6-8-2022, REPORT#2556947 # 10)5-204.11: NO HANDWASHING SINK INSTALLED AT SOUTH KITCHEN AREA AND PREP AREA WHERE MEAT SLICER IS LOCATED. ALSO, A HANDWASHING SINK MUST BE INSTALLED IN THE BAS...

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

5-204.11: NO HANDWASHING SINK INSTALLED AT SOUTH KITCHEN AREA AND AT PREP AREA WHERE MEAT SLICER IS LOCATED. ALSO, A HANDWASHING SINK MUST BE INSTALLED IN THE BASEMENT AREA WHERE A PREP TABLE IS LOCATED BY THE REACH-IN FREEZERS OR REMOVED TABLE. PRIO...

FOOD-CONTACT SURFACES: CLEANED & SANITIZED

PINK SUBSTANCE AT INTERIOR PANEL OF ICE BIN FRONT STAINLESS PANEL OF THE ICE MACHINE. INSTRUCTED TO CLEAN, SANITIZE AND MAINTAIN UNIT.

PROPER DATE MARKING AND DISPOSITION

3-501.17:OBSERVED PREPARED READY-TO-EAT TCS FOODS IN THE WALK-IN COOLER AND REACH-IN COOLER LABELED WITH A PREP DATE ONLY. NO EXPIRATION DATES. READY-TO-EAT TCS FOODS ARE PREPARED ON-SITE AND HELD OVER 24HRS. OBSERVED THE FOLLOWING FOOD NOT LABELED W...

CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD

3-603.11: NO CONSUMER ADVISORY WITH DISCLOSURE AND REMINDER ON MENU. INSTRUCTED MANAGER TO PROVIDE A CONSUMER ADVISORY WITH DISCLOSURE (1. ASTERISK NEXT TO THE FOOD AND 2. STATEMENT ABOUT THE FOOD) REMINDER ON MENU. PREMISES SERVES SUSHI. PRESENTLY N...

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL

FOUND FOUR DOOR COOLER BROKEN AND NO FOOD STORED INSIDE ACCROSS FROM COOKING UNITS IN THE KITCHEN. TAGGED UNIT" HELD FOR INSPECTION: DO NOT USE. PRIORITY VIOLATION:7-38-005,NO CITATION ISSUED

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

WASTE PIPE ABOVE REACH-IN COOLERS AND SHELVES IN THE BASEMENT AREA MUST BE ENCASED. THE SURFACE MUST BE SMOOTH, CLEANABLE AND NON-ABSORBENT SURFACE

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

WATER IS LEAKING FROM COOKING EQUIPMENT(WOKS) BY THE SOUTH WALL. REPAIR ISSUE

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

PLASTIC HANDLES OF BOTH RICE COOKER/HOT HOLDING UNITS BROKEN. INSTRUCTED TO REPLACE BROKEN HANDLES.

TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED

COVER IS NEEDED AT RECEPTACLE INSIDE THE REAR STAFF WASHROOM.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

EXCESS GREASE BUILD-UP ON FLOOR UNDER COOKING EQUIPMENT(WOKS).CLEAN AND MAINTAIN

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED

PROTECTIVE SHIELD IN THE KITCHEN NOT COMPLETELY INSTALLED AT FIXTURE(HANGING). REPAIR ISSUE.

PREVIOUS CORE VIOLATION CORRECTED

PREVIOUS CORE VIOLATION NOT CORRECTED FROM 6-24-2020,REPORT#2374164 #51) 5-204.12: NO BACK FLOW PREVENTION DEVICE PROVIDED AT ICE MACHINE WATER LINE IN BASEMENT AREA. MUST INSTALL SO BACK FLOW PREVENTION DEVICE MAY BE LOCATED TO BE SERVICED AND MAI...

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

FOUND NO EMPLOYEE HEALTH POLICY/TRAINING ON SITE. INSTRUCTED FACILITY TO ESTABLISH AN APPROPRIATE EMPLOYEE HEALTH POLICY/TRAINING SYSTEM AND MAINTAIN WITH VERIFIABLE DOCUMENTS ON SITE. PRIORITY FOUNDATION VIOLATION 7-38-010.

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

FOUND NO PROCEDURE/PLAN AND KIT FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS. INSTRUCTED FACILITY TO DEVELOP AND MAINTAIN A PROCEDURE/PLAN AND TO MAINTAIN ANY APPROPRIATE SUPPLIES ON SITE. PRIORITY FOUNDATION VIOLATION 7-38-005.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

NO HANDWASHING SINK INSTALLED AT SOUTH KITCHEN AREA AND AT PREP AREA WERE MEAT SLICER IS LOCATED. ALSO HANDWASHING SINK MUST BE INSTALL AT BASEMENT AREA WERE A PREP TABLE IS LOCATED BY THE REACH-IN FREEZERS OR REMOVE TABLE. PRIORITY FOUNDATION VIOLAT...

PROPER DATE MARKING AND DISPOSITION

MUST PROVIDE PROPER LABELS FOR DATE MARKING THE PREPARATION AND CONSUME BY/DISCARD DATE (MAXIMUM OF 7 DAYS TOTAL) OF ALL REFRIGERATED, READY-TO-EAT, TCS FOODS PREPARED ON SITE AND HELD OVER 24HRS. PRIORITY FOUNDATION VIOLATION#: 7-38-005.

CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD

NO CONSUMER ADVISORY WITH DISCLOSURE AND REMINDER ON MENU. INSTRUCTED MANAGER TO PROVIDE A CONSUMER ADVISORY WITH DISCLOSURE (1. ASTERIK NEXT TO THE FOOD AND 2. STATEMENT ABOUT THE FOOD) AND REMINDER ON MENU. PREMISES SERVES SUSHI. PRIORITY FOUNDATIO...

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

WASTE PIPE ABOVE PREP TABLE IN BASEMENT AREA MUST BE ENCASED. SURFACE MUST BE SMOOTH CLEANABLE AND NON-ABSORBENT SURFACE

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

BROKEN RUBBER GASKET INSIDE THE TWO DOOR REACH-IN COOLERS IN KITCHEN AND AT SUSHI BAR AREA. REPAIR/REPLACE. ALSO SEAL GASKET UNDER THE SUSHI UNIT AT SUSHI BAR

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

NO BACK FLOW PREVENTION DEVICE PROVIDED AT ICE MACHINE WATER LINE IN BASEMENT AREA. MUST INSTALL SO BACK FLOW PREVENTION DEVICE MAY BE LOCATED TO BE SERVICED AND MAINTAIN OR TO KNOW LOCATION OF INSTALLED UNIT.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING

EXPIRED FOOD HANDLER TRAINING CERTIFICATE PROVIDED ON SITE,INSTRUCTED TO PROVIDE A CURRENT CERTIFICATES

ALLERGEN TRAINING AS REQUIRED

NO ALLERGEN TRAINING CERTIFICATES PROVIDED ON SITE. INSTRUCTED TO PROVIDE FOR ALL CERTIFIED FOOD SERVICE MANAGERS

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

FOUND NO EMPLOYEE HEALTH POLICY/TRAINING ON SITE. INSTRUCTED FACILITY TO ESTABLISH AN APPROPRIATE EMPLOYEE HEALTH POLICY/TRAINING SYSTEM AND MAINTAIN WITH VERIFIABLE DOCUMENTS ON SITE. PRIORITY FOUNDATION VIOLATION 7-38-010.

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

FOUND NO PROCEDURE/PLAN AND KIT FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS. INSTRUCTED FACILITY TO DEVELOP AND MAINTAIN A PROCEDURE/PLAN AND TO MAINTAIN ANY APPROPRIATE SUPPLIES ON SITE. PRIORITY FOUNDATION VIOLATION 7-38-005.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

NO HANDWASHING SINK INSTALLED AT SOUTH KITCHEN AREA AND AT PREP AREA WERE MEAT SLICER IS LOCATED. ALSO HANDWASHING SINK MUST BE INSTALL AT BASEMENT AREA WERE A PREP TABLE IS LOCATED BY THE REACH-IN FREEZERS OR REMOVE TABLE. PRIORITY FOUNDATION VIOL...

FOOD-CONTACT SURFACES: CLEANED & SANITIZED

BEGINNNING OF PINK SUBSTANCE AT INTERIOR OF ICE MACHINE COMPARTMENT /ICE BIN. ICE IS USED FOR HUMAN CONSUMPTION. INSTRUCTED TO CLEAN, SANITIZE AND MAINTAIN UNIT.

PROPER DATE MARKING AND DISPOSITION

MUST PROVIDE PROPER LABELS FOR DATE MARKING THE PREPARATION AND CONSUME BY/DISCARD DATE (MAXIMUM OF 7 DAYS TOTAL) OF ALL REFRIGERATED, READY-TO-EAT, TCS FOODS PREPARED ON SITE AND HELD OVER 24HRS. PRIORITY FOUNDATION VIOLATION#: 7-38-005.

CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD

NO CONSUMER ADVISORY WITH DISCLOSURE AND REMINDER ON MENU. INSTRUCTED MANAGER TO PROVIDE A CONSUMER ADVISORY WITH DISCLOSURE (1. ASTERIK NEXT TO THE FOOD AND 2. STATEMENT ABOUT THE FOOD) AND REMINDER ON MENU. PREMISES SERVES SUSHI. PRIORITY FOUNDATI...

THERMOMETERS PROVIDED & ACCURATE

NO STEM THERMOMETER PROVIDED ON SITE TO BE ABLE TO CHECK FOOD TEMPERATURE, INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION VIOLATION:7-38-005

INSECTS, RODENTS, & ANIMALS NOT PRESENT

PEST ACTIVITY:WE OBSERVED LIVE ADULT ROACHES IN PREP AREA: ONE ROACH ON CEILING TILES ABOVE THE DISH MACHINE,ONE ON WALL UNDER THE SHELF AT SAME AREA. FOUR LIVE ROACHES INSIDE THE DOOR OF REACH-IN COOLER AT HINGES OF THE UNIT,INSTRUCTED TO REMOVE,CL...

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

WASTE PIPE ABOVE PREP TABLE IN BASEMENT AREA MUST BE ENCASED. SURFACE MUST BE SMOOTH CLEANABLE AND NON-ABSORBENT SURFACE.

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

MUST NOT USE MILK CRATES AS A MEANS OF ELEVATION FOR STORED ITEMS.

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

BROKEN RUBBER GASKET INSIDE THE TWO DOOR REACH-IN COOLERS IN KITCHEN AND AT SUSHI BAR AREA. REPAIR/REPLACE. ALSO SEAL GASKET UNDER THE SUSHI UNIT AT SUSHI BAR

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

MUST NOT USE DUCT TAPE AS A MEANS OF REPAIR ON PIPE UNDER THE HANDWASHING SINK AT SUSHI BAR. SURFACE MUST BE SMOOTH AND CLEANABLE.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

NO BACK FLOW PREVENTION DEVICE PROVIDED AT ICE MACHINE WATER LINE IN BASEMENT AREA. MUST INSTALL SO BACK FLOW PREVENTION DEVICE MAY BE LOCATED TO BE SERVICED AND MAINTAIN OR TO KNOW LOCATION OF INSTALLED UNIT.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

EXCESS GREASE ON FLOOR UNDER COOKING EQUIPMENT AND AROUND GREASE TRAP IN DISH ROOM.CLEAN AND MAINTAIN

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

BROKEN CAULKING WITH BLACK SLIME SUBSTANCE AROUND DISH MACHINE,ALSO WALL SEAMS ARE REPAIRED WITH CEMENT WITH A ROUGH SURFACE,NOT EASILY CLEANABLE. MUST REMOVE CAULKING AND CEMENT AND APPLY A SMOOTH AND CLEANABLE MATERIAL THROUGHOUT THE ESTABLISHMEN...

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING

EXPIRED FOOD HANDLER TRAINING CERTIFICATE PROVIDED ON SITE,INSTRUCTED TO PROVIDE A CURRENT CERTIFICATES

ALLERGEN TRAINING AS REQUIRED

NO ALLERGEN TRAINING CERTIFICATES PROVIDED ON SITE. INSTRUCTED TO PROVIDE FOR ALL CERTIFIED FOOD SERVICE MANAGERS

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

OBSERVED ACCUMULATION OF DUST ON CEILING VENTILATION FANS INSIDE BATHROOM. MUST CLEAN AND MAINTAIN.

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

OBSERVED EXPOSED HAND WASHING SINK DRAINING SLOW IN THE FRONT BAR AREA. MUST REPAIR AND MAINTAIN.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED

OBSERVED ITEMS NOT ELEVATED 6INCHES OFF ON WEST SIDE O BASEMENT. MUST ELEVATE AND MAINTAIN.

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

MUST REPAIR/REPLACE BROKEN DOOR GASKET ON WALK KIN COOLER IN PREP AREA. INSTRUCTED TO MAINTAIN.

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

MUST CLEAN DEBRIS FROM FLOOR IN STAFF TOILET ROOM IN PREP AREA. INSTRUCTED TO MAINTAIN.

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

MUST CLEAN EXCESSIVE GREASE ACCUMULATION FROM FILTERS. CLEAN GREASE FROM CEILING IN STAFF TOILET ROOM IN PREP AREA. INSTRUCTED TO MAINTAIN.

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

MUST INCREASE HOT WATER PRESSURE IN THE GENDER NEUTRAL TOILET ROOM. INSTRUCTED TO MAINTAIN.

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

OBSERVED SOME PIECES OF FLOOR TILE MISSING IN THE MENS TOILET ROOM, OFF THE DINING AREA. INSTRUCTED TO REPAIR AND MAINTAIN.

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

OBSERVED CRACKED CEILING TILES IN THE KITCHEN/PREP AREA. FILTERS AND HOOD IN KITCHEN HAS GREASE AND DUST ACCUMULATION. CEILING VENT IN WOMENS TOILET ROOM OFF THE DINING ROOM HAS EXCESSIVE DUST ACCUMULATION. PEELING PAINT ON CEILING TILES IN KITCHEN/P...

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

MUST INCREASE HOT WATER PRESSURE IN UNISEX TOILET ROOM OFF DINING AREA, AND MAINTAIN.

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

MUST REMOVE RUST FROM SHELVING UNITS IN WALK IN COOLER.MUST REPAIR OR REPLACE DAMAGED LID ON TOPSIDE OF DRAWER LINE COOLER.

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

MUST CLEAN FOOD DEBRI FROM LOWER SHELF OF PREP TABLE NEAR LARGE CONTAINERS OF SPICES,FRYER CABINET,WALK IN COOLER FAN GUARD COVERS AND SHELVING UNITS,DISH RACKS.

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

MUST GROUT FLOOR IN REAR PREP AREA NEAR COOKING EQUIPMENT AND ALL COOLERS.

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

MUST REPLACE MISSING UPPER WALL PANEL AT SWINGING DOOR TO FRONT SUSHI PREP AREA

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

MUST REPAIR OR REPLACE LOOSE FAUCET AT HAND SINK IN MEN'S TOILETROOM

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED

MUST ELEVATE ARTICLES OFF OF FLOOR AND AWAY FROM WALLS IN 1ST FL. FRONT STORAGE CLOSET.MUST CLEAN UNUSED PREP COOLER AND COVER IN BASEMENT.

NO EVIDENCE OF RODENT OR INSECT INFESTATION, NO BIRDS, TURTLES OR OTHER ANIMALS

PREVIOUS CRITICAL VIOLATION NOT CORRECTED STILL FINDING EVIDENCE OF APPX.25 OR MORE LIVE ROACHES CRAWLING AROUND INSIDE AND ON LEGS OF BOTH WOK STAIONS,INSIDE OF FRYER CABINET,NEAR DRIP TRAY OF SMALL PREP COOLER,IN BETWEEN WALL AND WOOD BEHIND 3- COM...

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

Violation Codes: Inspector Comments: Inspector Comments: MUST CLEAN GREASE AND FOOD DEBRI FROM EXTERIOR AND INTERIOR OF FRYER CABINET,WOK STATION,STOVE,OVEN,WHEEL BASES,PIPES AND LEGS OF ALL EQUIPMENT,

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

Inspector Comments: Violation Codes: Inspector Comments: MUST SEAL ALL GAPS AND OPENINGS AROUND PIPES,WALL PANELS,WALLS ,CEILINGS THROUGHOUT PREP AREA AND BASEMENT.

NO EVIDENCE OF RODENT OR INSECT INFESTATION, NO BIRDS, TURTLES OR OTHER ANIMALS

PREVIOUS CRITICAL VIOLATION NOT CORRECTED STILL FINDING EVIDENCE OF A INFESTATIONS OF LIVE ROACH ACTIVITY APPX. 25 OR MORE CRAWLING ON FLOOR UNDER AND ON COOKING EQUIPMENT,OPENINGS IN WALL BEHIND COOKING EQUIPMENT,IN CRACKS AND CREVICES NEAR 3- COMPA...

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

Inspector Comments: MUST APPLY A SEALANT OR PAINT RAW WOOD SHELVING UNIT AND SIDE PANEL IN BAR AREA,PEELING PAINT ON FOOD SHELVING UNITS IN BASEMENT.

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

Inspector Comments: MUST CLEAN GREASE AND FOOD DEBRI FROM EXTERIOR AND INTERIOR OF FRYER CABINET,WOK STATION,STOVE,OVEN,WHEEL BASES,PIPES AND LEGS OF ALL EQUIPMENT,PREP TABLES AND STORAGE CABINETS,WALK IN COOLER FANGUARD COVERS,SHELVING UNITS& COMPRE...

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

Inspector Comments: MUST CLEAN EXCESSIVE GREASE AND FOOD DEBRI FROM FLOOR UNDER,AROUND,ALONG WALL BASES OF COOKING EQUIPMENT,PREP COOLERS AND FREEZERS IN PREP AREAS ,BAR AREA AND BASEMENT.MUST REMOVE WATER FROM FLOOR IN BASEMENT AND KEEP DRY.MUST REP...

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

Violation Codes: Inspector Comments: MUST SEAL ALL GAPS AND OPENINGS AROUND PIPES,WALL PANELS,WALLS ,CEILINGS THROUGHOUT PREP AREA AND BASEMENT.MUST CLEAN GREASE AND FOOD DEBRI AND DUST FROM WALLS THROUGHOUT PREMISES,HOOD AND FILTERS ,,VENTILATION ...

NO EVIDENCE OF RODENT OR INSECT INFESTATION, NO BIRDS, TURTLES OR OTHER ANIMALS

OBSERVED A INFESTATION OF APPX. 100 OR MORE LIVE ROACHES CRAWLING INSIDE OF , ON DOOR GASKETS AND WHEEL BASES OF 4 & 5 DOOR PREP COOLERS,INSIDE OF WOK COOKING STATION,IN GAPS ON UNDERSIDE OF ABOVE HEAT LAMP COUNTER,UNDERSIDES OF PREP TABLE WHERE RICE...

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

MUST LABEL FOOD STORAGE CONTAINERS WHEN FOOD IS NOT IN ORIGINAL PACKAGE.

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

MUST REMOVE RUST FROM WALK IN COOLER SHELVING UNITS AND LOWER SHELF OF PREP TABLE IN FRONT SUSHI AREA.MUST APPLY A SEALANT OR PAINT RAW WOOD SHELVING UNIT AND SIDE PANEL IN BAR AREA,PEELING PAINT ON FOOD SHELVING UNITS IN BASEMENT.MUST REPAIR OR REPL...

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

MUST CLEAN GREASE AND FOOD DEBRI FROM EXTERIOR AND INTERIOR OF FRYER CABINET,WOK STATION,STOVE,OVEN,WHEEL BASES,PIPES AND LEGS OF ALL EQUIPMENT,PREP TABLES AND STORAGE CABINETS,WALK IN COOLER FANGUARD COVERS,SHELVING UNITS& COMPRESSOR UNIT,INTERIOR P...

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

MUST CLEAN EXCESSIVE GREASE AND FOOD DEBRI FROM FLOOR UNDER,AROUND,ALONG WALL BASES OF COOKING EQUIPMENT,PREP COOLERS AND FREEZERS IN PREP AREAS ,BAR AREA AND BASEMENT.MUST REMOVE WATER FROM FLOOR IN BASEMENT AND KEEP DRY.MUST MAKE FLOOR NEAR MOPSINK...

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

MUST SEAL ALL GAPS AND OPENINGS AROUND PIPES,WALL PANELS,WALLS ,CEILINGS THROUGHOUT PREP AREA AND BASEMENT.MUST CLEAN GREASE AND FOOD DEBRI AND DUST FROM WALLS THROUGHOUT PREMISES,HOOD AND FILTERS ,LIGHT SHIELDS,VENTILATION VENTS THROUGHOUT PREMISES ...

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

MUST PROVIDE END CAPS ON LIGHT SHIELD IN BASEMENT FOOD STORAGE AREA.

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

MUST PROVIDE A SELF CLOSING DEVICE ON EMPLOYEES TOILETROOM DOOR.

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

MUST WELD UPPER DIVIDER ON FAR RIGHT SINK OF 3- COMPARTMENT SINK IN PREP AREA

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED

MUST REMOVE EXCESSIVE UNUSED ARTICLES AND MAINTAIN FROM STORAGE CABINETS IN BASEMENT ,STORAGE ROOM NEAR WAIT STATION IN BAR AREA, PREP AREA .

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

ALL CLEAN UTENSILS ,POTS,PANS,DISHES MUST BE STORED UPSIDE DOWN/INVERTED.

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

MUST DEFROST THE TWO REACH IN FREEZER(OUT OF NINE)IN THE BASEMENT,WITH HEAVY ICE ACCUMULATED AND MAINTAIN.

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

MUST DEEP CLEAN THE FLOOR ALONG THE WALL BASE BEHIND THE COOKING EQUIPMENT AND MAINTAIN.

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

CEILING VENT COVER IN THE EMPLOYEES, LADIES AND FAMILY WASHROOM WITH DUST BUILD-UP. MUST CLEAN,REMOVE DUST AND MAINTAIN.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED

CLUTTER IN THE RAER SIDE OF THE BASEMENT . INSTRUCTED TO CLEAN,ORGANIZE AND ELEVATE ALL ITEMS/ARTICLES OFF THE FLOOR TO PREVENT RODENT/INSECTS HARBORAGE,

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

RUBBER GASKET OF THE PREP COOLER DOOR ,RIPPED OFF. MUST REPAIR AND MAINTAIN. MUST DEFROST ONE OF THE REACH IN FREEZER IN THE BASEMENT(WITH HEAVY ICE BUILD-UP)AND MAINTAIN.

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

FLOOR BEHIND AND UNDER ALL COOKING EQUIPMENT(WOK,DEEP FRYER,ETC) WITH GREASE ACCUMULATED. MUST CLEAN AND MAITAIN.

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

FILTER ,HOOD ON THE LEFT SIDE OF THE COOKING LINE,WITH GREASE BUILD-UP. MUST CLEAN IN DETAIL AND MAINTAIN.

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

FOUND POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMEPRATURE INSIDE THE WALK IN COOLER. THREE FOOD CONTAINERS WITH CHOPPED RAW CHICKEN AT 60.IF TO 60.2F. NO TIME/TEMPERATURE LOG AVAILABLE. MANAGER VOLUNTARILLY DISCARDED THE SAID PRODUCT WORTH$10.00, TOT...

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

OBSERVED WASTE WATER BACKING UP ON THE FIRST COMPARTMENT SINK OF THE 3 COMPARTMENT SINK WHEN I PULLED OUT THE DRAIN STOPPER FROM THE MIDDLE CONPARTMENT SINK. CITATION ISSUED SERIOUS 7-38-030. ESTABLISHMENT WITH LOW TEMP DISH MACHINE TO WASH, RINSE AN...

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

RUBBER GASKET ON THE DOOR OF THE 2 PREP COOLER RIPPED OFF. MUST REPAIR AND MAINTAIN. MUST DEFROST ONE OF THE REACH IN FREEZER IN THE BASEMENT ,WITH HEAVY ICE BUILD-UP.

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

MUST CLEAN IN DETAIL AND SANITIZE INTERIOR OF THE ICE MACHINE AND MAINTAIN.

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

FLOOR BEHIND AND UNDER THE COOKING EQUIPMENT(WOK, DEEP FRYER,ETC) WITH GREASE ACCUMULATED. MUST CLEAN AND MAINTAIN.

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

FILTER ,HOOD AND LIGHT SHIELD ON THE HOOD, ON THE LEFT SIDE OF THE COOKING LINE,WITH GREASE BUILD-UP. MUST CLEAN IN DETAIL AND MAINTAIN.

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

SHELLFISH FISH TAGS NOT MAINTAINED FOR 90 DAYS. FRESH RAW OYSTERS ON MENU AND ONLY TWO SHELLFISH TAGS ON PREMISES DATED 6-24-13 AND 7-19-13. MANAGEMENT VOLUNTARILY DISCARDED APPROXIMATELY 5 LBS RAW OYSTERS. INSTRUCTED TO MAINTAIN ALL SHELLFISH TAGS...

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

APPROXIMATELY 10 LBS COOKED RICE FOR SUSHI FOUND AT IMPROPER TEMPERATURES RANGING BETWEEN 108.8F AND 131.5F. NO SUSHI RICE P.H. TESTING DOCUMENTATION ON PREMISES. ALL DISCARDED. MANAGEMENT STATES ESTIMATED VALUE TO BE $10.00. CRITICAL CITATION ISSUED...

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

ALL BULK FOOD CONTAINERS MUST BE LABELED.

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

MUST NOT USE PLASTIC SHOPPING BAGS AS FOOD STORAGE CONTAINERS. MUST USE FOOD GRADE PLASTIC BAGS OR WASHABLE CONTAINERS.

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

EXTREMELY DIRTY/STAINED PLASTIC DISH RACKS. DIRTY BULK FOOD CONTAINERS.MUST REPLACE OR CLEAN ALL. BROKEN LID ON BASEMENT BOX FREEZER LID WITH CRACKED PLASTIC AND EXPOSED INSULATION. MUST REPLACE LID OR REPAIR WITH CLEANABLE MATERIAL.

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

ALL BULK FOOD CONTAINERS MUST BE CLEANED.

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

PEELING AND MOLDY WALL RUBBER CAULKING AT THE FOLLOWING AREAS: DISH MACHINE, KITCHEN THREE COMPARTMENT SINK, SUSHI BAR PREP TABLE. MUST REPLACE ALL. MUST REPLACE MISSING SCREEN IN EMPLOYEE WASHROOM WALL WINDOW.

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

BAR THREE COMPARTMENT SINK NOZZLE DOES NOT REACH ALL THREE COMPARTMENTS OF THE SINK. MUST REPLACE SO NOZZLE REACHES ALL COMPARTMENT TO WASH RINSE AND SANITIZE GLASSWARE. INSTRUCTED TO WASH ALL GLASSWARE AT DISH MACHINE UNTIL NOZZLE IS REPLACED. EXTR...

FACILITIES TO MAINTAIN PROPER TEMPERATURE

FOUND SUSHI PREP DISPLAY COOLER NOT ABLE TO MAINTAIN THE PROPER AMBIENT TEMPERATURE OF 40F OR LOWER. AIR TEMP. WAS AT 51.6F BY MY THERMOMETER AND 52F BY THERMOMETER INSIDE THE COOLER. INSTRUCTED TO HAVE FIXED SO AS TO MAINTAIN THE PROPER TEMPERATURE....

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

FOUND POTENTIALLY HAZARDOUS FOODS BEING STORED IN THE ABOVE COOLER AT IMPROPER TEMPS. TUNA, YELLOW TAIL WHITE FISH, ETC. TEMPS. RANGED FROM 54.4F TO 58.1F. ALL ITEMS WERE DISCARDED AND DENATURED A COMBINED WEIGTH OF 2.5 LBS. VALUED AT $100.00. INSTRU...

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

OBSERVED RAW FISH STORED ON TOP OF AN OPEN BOX OF ARUGULA (READY TO EAT SALAD MIX) INSIDE OF WALK-IN COOLER. INSTRUCTED TO STORE ALL RAW MEAT ON THE BOTTOM SHELVES IN COOLERS. CITATION #78209-10 ISSUED.

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

MUST PROPERLY DATE/LABEL ALL POTENTIALLY HAZARDOUS FOODS THAT HAVE BEEN COOKED/PREPARED, REMOVED FROM IT'S ORIGINAL PACKAGING/REPACKAGED, ETC. IN WALK-IN AND REACH IN COOLERS/FREEZERS.

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

MUST USE APPROVED FREEZER BAGS AND NOT THE PLASTIC GROCERY BAGS TO STORE THE FOOD PRODUCT IN REACH IN FREEZERS IN BASEMENT.

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

MUST PAINT RAW WOOD STORAGE SHELVES IN BASEMENT.

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

MUST REMOVE STOCK ITEMS BEING STORED UNDER THE PIPES IN BASEMENT AREA.

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

MUST REPLACE RIPPED/DAMAGED RUBBER GASKETS ON PREP REACH-IN COOLER IN PREP AREA (IN FRONT OF COOKING EQUIPMENT).

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

MUST PROVIDE PARTITIONERS ON BOTH SIDES OF THE 3RD EXPOSED HAND SINK IN SUSHI PREP AREA.

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

MUST REMOVE EXCESSIVE ICE FROM REACH IN FREEZERS IN THE BASEMENT AND CLEAN FREEZERS.

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

MUST INCREASE THE WATER PRESSURE AT THE MEN'S TOILET WASH BOWL AND BEHIND BAR-THE EXPOSED HAND SINK.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

MUST PROVIDE AND KEEP CALIBRATED METAL STEM THERMOMETERS FOR INTERNAL TEMPERATURE (TAKING).

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

MUST STORE ICE SCOOPS IN BAR AND BASEMENT IN A CLEAN BIN/CONTAINER.

FACILITIES TO MAINTAIN PROPER TEMPERATURE

All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. FOUND SMALL COOLER AT SUSHI BAR AT 45.6F. NO POTENTIALLY HAZARDOUS FOODS IN COOLER AT TIME OF INSPECTION. NO ...

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. FOUND POTENTIALLY HAZARDOUS FOODS HELD AT IMPROPER TEMPERATURES. APPROXIMATELY 15LBS. COOKED RICE HELD IN WARMER AT 122.5F...

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME

Equipment and utensils should get proper exposure to the sanitizing solution during the rinse cycle. Bactericidal treatment shall consist of exposure of all dish and utensil surfaces to a rinse of clean water at a temperature of not less than 180F. ...

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA

Adequate and convenient hand washing facilities shall be provided for all employees. NO SOAP OR PAPER TOWELS AT KITCHEN EXPOSED HAND SINK. NO SOAP AT SUSHI BAR EXPOSED HAND SINK AND OBSERVED FOOD PREP BOWL IN SAME SINK. EMPLOYEES PREPARING FOODS IN B...

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 DURING INSPECTION THE FOLLOWING FOODS NOT PROTECTED DURING STORAGE. SIX CARDBOARD BOXES LABELED AS BONELESS, SKINLESS...

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

All food not stored in the original container shall be stored in properly labeled containers. ALL BULK FOOD CONTAINERS MUST BE LABELED.

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 INSTALL SPLASH GUARD ON BOTH SIDES OF SUSHI BAR EXPOSED HAND SINK.

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. MUST NOT USE CARDBOARD AS MATTING FOR FLOOR ON COOKS LINE.

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. LIGHTING IN EXHAUST HOOD NOT OPERATIONAL, MUST REPAIR. MUST PROVIDE LIGHT SHIELD THROUG...

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...