Shinobu

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

NEED TO REMOVE ALL HEAVILY PITTED AND STAINED CUTTING BOARDS FROM KITCHEN

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

CLEAN INTERIOR OF ALL COOLERS AND FREEZERS(BUILD-UP OF FOOD DEBRIS). NEED TO CLEAN FOOD DEBRIS FROM UNDER THE PREP TABLES AND FRONT COUNTER CABINETS.

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

PROVIDE AN UNTHREAD FAUCET FOT THE 3 COMPARTMENT SINK.

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

REORGANIZE ALL NEED ITEMS THROUGHOUT THE PREMISES INCLUDED FRONT CABINETS AND UNDER THE PREP TABLES AND FRONT COUNTERS,REMOVE WHAT IS NOT NEEDED. PERSONAL ITEMS MUST BE STORED AWAY FROM FOOD AND FOOD PRODUCTS(HATS, HANDBAG ETC)

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

EVERYONE MUST WEAR HAIR RESTRAINT IN PREP AREA.

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. SOURCE OF CONTAMINATION.OBSERVED SUSHI CHEF WIPING KNIFE ON BLUE CLOTH WHICH WA...

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. OBSERVED NO SOAP AND PAPER TOWELS PROVIDED AT 2 EXPOSED HAND SINK IN KITCHEN ALSO BOTH EXPOSED HAND SINK NOT ACCESSIBLE: THE EXPOSED HAND SINK BY THE 3 COMPARTMENT ...

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.CLEAN INTERIOR OF ALL COOLERS AND FREEZERS(BUILD-UP OF FOOD DEBRIS). NEED TO CLEAN FOOD DEBRIS FROM UNDER THE PREP TABL...

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

Cleaning equipment shall be properly stored away from food, utensils, equipment, and clean linens. REORGANIZE ALL NEED ITEMS THROUGHOUT THE PREMISES INCLUDED FRONT CABINETS AND UNDER THE PREP TABLES AND FRONT COUNTERS,REMOVE WHAT IS NOT NEEDED. PE...

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. EVERYONE MUST WEAR HAIR RESTRAINT IN PREP AREA.

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. INSTRUCTED TO PROVIDE DATE ON PREPARED FOOD CONTAINERS IN COOLERS.

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. INSTRUCTED TO INVERT CLEAN MULTI-USE UTENSILS AN...

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. INSTRUCTED TO CLEAN DEBRIS ON 3COMP.,1COMP.,EXPOSE HAND WASH SINKS AT FRONT AND REAR PREP AREAS,MOP SINK,STORAGE &PR...

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. INSTRUCTED TO CLEAN DEBRIS AND STAINS ON FLOORS AT FRONT PREP AREA,FLOORS IN MOP SINK ROOM,AND FLOORS AT REAR HALL EXIT TO THE ALLEY.

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

The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. INSTRUCTED TO REPAIR SLOW DRAINING ON EXPOSE HAND WASH SINKS AT FRONT PREP AREA,AND CONSTANT DRIPPING ON 3COMP.SINK FAUCET.

LINEN: CLEAN AND SOILED PROPERLY STORED

Soiled and clean linens, coats, and aprons shall be properly stored. INSTRUCTED TO PROPERLY STORE SOILED AND CLEAN WIPE CLOTHS SEEN EVERYWHERE IN KITCHEN AND FRONT PREP AREAS,PROVIDE HAMPERS .

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. INSTRUCTED TO REMOVE EXCESS CLUTER ON THE TOP OF ...