SHINOBU.

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

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.

PROVIDE AN UNTHREAD FAUCET FOT THE 3 COMPARTMENT SINK.

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)

EVERYONE MUST WEAR HAIR RESTRAINT IN PREP AREA.

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 WAS PREVIOUSLY USED TO CLEAN CUTTING BOARD,AND CHEF'S HAND AFTER HE HANDLED NON FOOD PRODUCTS SUCH AS COUNTER TOP AND DIRTY UTENSILS(NO HAND WASHING BETWEEN TASK). THE SAME KNIFE THAT HE WIPED ON DIRTY CLOTH WAS USED TO SLICE SALMON AND TUNA A READY TO EAT PRODUCTS FOR THE SUSHI THAT WAS REQUESTED BY THE CUSTOMER.EXPLAINED TO MANAGER HOW TO PREVENT AND MINIMIZE SOURCE OF CONTAMINATION. CRITICAL VIOLATION:7-38-005(A) HOOOO77335-18

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 SINK WAS FULL OF POTS,CUTTING BOARD AND OTHER COOKING UTENSILS. THE OTHER EXPOSED HAND SINK BY ONE COMPARTMENT SINK WAS FULL OF DISH SOAPS,SCRUBBERS,AND POTS, BOTH SINKS APPEARED NOT IN USE.THE TWO COMPARTMENT SINKS IN FRONT SUSHI AREA NO PAPER TOWELS,ONLY ONE SOAP. SOAP AND PAPER TOWELS WERE PROVIDED ON ALL EXPOSED HAND SINK ,ALSO EXPLAINED TO MANAGER THE IMPORTANCE OF HAND WASHING.OBSERVED MENS' WASHROOM NO PAPER TOWELS WAS PROVIDED OR NOR HAND DRYING DEVICE,PAPER TOWEL PROVIDED.CRITICAL VIOLATION:7-38-030 HOOOO77335-18

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 TABLES AND FRONT COUNTER CABINETS.

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 and Regulations of the Board of Health.PROVIDE AN UNTHREAD FAUCET FOT THE 3 COMPARTMENT SINK.

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. PERSONAL ITEMS MUST BE STORED AWAY FROM FOOD AND FOOD PRODUCTS(HATS, HANDBAG ETC)

All employees shall be required to use effective hair restraints to confine hair. EVERYONE MUST WEAR HAIR RESTRAINT IN PREP AREA.

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.

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 AND SINGLE SERVICE ARTICLES ON SHELVES AND ON COUNTERS THROUGHOUT.

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 &PREP COUNTERS AT FRONT AND REAR PREP AREAS,EXTERIORS OF ICE MACHINE,AND INTERIORS OF DEEP FRYER.

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.

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.

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 .

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 ICE MACHINE CLEAN,MUST NOT USE AS STORAGE DEVICE.ALSO MUST ORGANIZE CLUTER IN KITCHEN AND AT FRONT PREP AREA.