Sumo Sushi & Hibachi

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

NOTED INDIVIDUAL STORAGE CONTAINER WITH NO HANDLE USED FOR SCOOPING SERVING FOOD AT THE SERVICE PREP COOLERS. INSTRUCTED TO PROVIDE TONGS, SERVING SPOONS, OR LADLE FOR SCOOPING FOOD.

IN-USE UTENSILS: PROPERLY STORED

NOTED SERVING PLATES ON SHELVES AT THE KITCHEN PREP AREAS NOT PROPERLY STORED. INSTRUCTED TO INVERT ALL SERVING PLATES TO PREVENT DUST ACCUMULATION.

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

NOTED TORN RUBBER GASKET INSIDE DOOR OF 2 DOOR REFRIGERATION UNIT AT THE KITCHEN PREP. INSTRUCTED TO DETAIL REPAIR AND MAINTENANCE AND/OR REPLACE.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

NOTED CRACKS ON THE FLOOR AT THE REAR KITCHEN PREP AREA. INSTRUCTED TO REPAIR AND MAINTAIN.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER

BULK RICE AND FRIED ONION CONTAINERS MUST BE LABELED WITH THE PRODUCT COMMON NAME.

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

MUST NOT USE PLASTIC GROCERY BAGS AS FOOD CONTAINERS IN THE COOLERS. MUST USE FOOD GRADE DISPOSABLE PLASTIC BAGS OR WASHABLE CONTAINERS.

NON-FOOD/FOOD CONTACT SURFACES CLEAN

MUST NOT USE TINFOIL AS LINER FOR SHELVING.----RAW WOOD LINER FOR SHELVING MUST BE PAINTED/SEALED. ALL TO BE SMOOTH AND CLEANABLE.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

BACKSPLASH WALL AT THE FRONT SUSHI PREP HAND WASHING SINK IN POOR REPAIR WITH PEELING PLASTER AND WALL CAULKING. MUST REPAIR TO BE SMOOTH AND CLEANABLE.----FLOORS TO THE RIGHT OF THE FRONT SUSHI PREP AREA TWO DOOR COOLER AND THE DISH AREA FLOOR DRAIN...

NON-FOOD/FOOD CONTACT SURFACES CLEAN

VENTILATION HOOD FILTERS WITH GREASE BUILD UP. INSTRUCTED MANAGER MUST CLEAN AND MAINTAIN VENTILATION HOOD FILTERS.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

SUSHI PREP AREA 1-COMPARTMENT DUMP SINK DRAIN PIPE LEAKING. MUST REPAIR AND MAINTAIN.

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

NOTED NO EMPLOYEE HEALTH POLICY ON SITE AT THE TIME OF INSPECTION FOLLOWING THE NEW CODE AND GUIDELINES. INSTRUCTED TO HAVE VERIFICATION OF POLICY FOR EACH EMPLOYEE ONE ON SITE AT ALL TIMES. PRIORITY FOUNDATION #7-38-010. NO CITATION ISSUED TODAY

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

MANAGEMENT UNABLE TO PROVIDE A PROCEDURE FOR CLEANING UP VOMITING AND DIARRHEA.INSTRUCTED TO HAVE ONE INCLUDING THE CHEMICALS AND SUPPLIES NEEDED. PRIORITY FOUNDATION #7-38-005. NO CITATION ISSUED

PROPER DATE MARKING AND DISPOSITION

NOTED TEMPERATURE CONTROLLED FOR SAFETY FOOD ITEMS INSIDE WALK IN COOLER AND REFRIGERATION UNITS NOT PROPERLY LABELED. INSTRUCTED TO PROPERLY LABEL ALL READY TO EAT FOOD ITEMS WITH PRODUCT NAME AND USED BY DATE. PRIORITY FOUNDATION #7-38-005(A). NO C...

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

NOTED NO SPLASH GUARD BETWEEN COOKING STOVE/PREP AND EXPOSED HAND WASH SINK AT THE KITCHEN PREP AREA. MUST INSTALL A WASHABLE SPLASH GUARD

ALLERGEN TRAINING AS REQUIRED

NOTED CERTIFIED FOOD MANAGERS ON DUTY WITH NO ALLERGEN TRAINING CERTIFICATION. INSTRUCTED MANAGEMENT THAT ALL FOOD SERVICE MANAGERS ARE REQUIRED TO HAVE THE ALLERGEN TRAINING CERTIFICATION.

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

NO SPLASH GUARD PROVIDED AT EXPOSED HAND SINK BY THE METAL SHELF BY THE COOKING EQUIPMENT ,INSTRUCTED TO PROVIDE,SURFACE MUST BE SMOOTH CLEANABLE AND NON-ABSORBENT SURFACE.FOUND FOOD INSIDE THE GROCERY PLASTIC BAGS,INSTRUCTED TO PROVIDE FOOD BAG OR F...

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

GREASE DANGLING FROM PIPES BEHIND THE COOKING EQUIPMENT NEED TO CLEAN AND MAINTAIN

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

GREASE ON FLOOR UNDER COOKING EQUIPMENT NEED TO CLEAN AND MAINTAIN.

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

GREASE ON WALL BEHIND THE COOKING EQUIPMENT BOTTOM PART,INSTRUCTED TO CLEAN AND MAINTAIN. CRACKED CAULKING BETWEEN WALL AND EXPOSED HAND SINK(SOUTH WALL),REMOVE REPLACE.

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

FOUND FOOD CONTAINERS NOT STORED PROPERLY. MUST STOTRE INVERTED.

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

THE FOLLOWING POTENTIALLY HAZARDOUS FOODS FOUND HELD AT IMPROPER TEMPERATURES. SALMON AT 45.6F, TUNA AT 45.5, 42.3F,AND 45F. FISH AT 46.2F. APPROXIMATELY 3 LBS TOTAL IN A SUSHI DISPLAY COOLER THAT WAS PROPERLY MAINTAINING A TEMPERATURE OF 37F. 2 LBS ...

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED

CITY OF CHICAGO SANITATION CERTIFICATES NOT POSTED ON THE PREMISES. MANAGEMENT PROVIDED FROM AN ENVELOPE UPON THEIR ARRIVAL AFTER INITIAL INSPECTION.SERIOUS VIOLATION 7-38-012.

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090

PREVIOUS MINOR VIOLATIONS FROM 10-29-15 NOT CORRECTED. #30- MUST LABEL DRY BULK FOOD CONTAINERS IN KITCHEN AREAS TO IDENTIFY FOODS STORED AND MAINTAIN.#45- FOOD HANDLER REQUIREMENT NOT MET.INSTRUCTED TO PROVIDE FOOD HANDLER CERTIFICATES FOR ALL REQUI...

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

MUST NOT USE CARDBOARD, STYROFOAM, PLASTIC WRAP, CLOTH TOWELS, TINFOIL AS LINER FOR ANY EQUIPMENT, INSIDE COOLER AS SHELVING, IN BETWEEN COOKING EQUIPMENT, AS PREP SURFACES. ALL SURFACES MUST BE SMOOTH AND CLEANABLE. TORN RUBBER DOOR GASKETS ON THE ...

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

THE FOLLOWING FOUND DIRTY WITH EXCESSIVE GREASE, DIRT, FOOD DEBRIS. ALL EXPOSED HAND SINKS AND NOZZLES. ALL COOKING EQUIPMENT, COOLERS, FREEZERS INTERIOR AND EXTERIOR OF ALL. MUST CLEAN AND MAINTAIN.

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

FLOORS THROUGHOUT ENTIRE ESTABLISHMENT DIRTY WITH GREASE, DIRT AND FOOD DEBRIS. UNDER ALL COOKING EQUIPMENT, COOLERS, FREEZERS AT WATER TANK, IN DRY STORAGE CLOSET, ESPECIALLY UNDER THE COOKING EQUIPMENT. MUST CLEAN ALL AND MAINTAIN. TILE FLOORS THR...

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

LEAK AT THE NOZZLE OF THE THREE COMPARTMENT SINK. LOOSE HOT/COLD HANDLE IN THE MENS WASHROOM.MUST REPAIR ALL.

LINEN: CLEAN AND SOILED PROPERLY STORED

CLOTH CURTAINS LEADING TO THE REAR KITCHEN BADLY SOILED WITH FOOD SPLATTER. MUST CLEAN AND MAINTAIN.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

ALL PREP WIPING CLOTHS MUST BE HELD IN A CLEAN CONTAINER WITH A SANITIZING SOLUTION.

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

MUST LABEL DRY BULK FOOD CONTAINERS IN KITCHEN AREAS TO IDENTIFY FOODS STORED AND MAINTAIN.

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

MUST REPAIR WATER LEAK AT LEFT PIPE BENEATH THE 3 COMPARTMENT SINK AND PROVIDE AND MAINTAIN 3 SINK STOPPERS FOR THE 3 COMP SINK.

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

MUST REMOVE PERSONAL BELONGINGS NEAR THE 2 DOOR FREEZER AND STORE IN A DESIGNATED AREA AND MAINTAIN.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

MUST PROPERLY STORE,INVERT ICE DISPENSING UTENSIL FOR ICE MACHINE NOT INSIDE THE ICE MACHINE.

FOOD HANDLER REQUIREMENTS MET

FOOD HANDLER REQUIREMENT NOT MET.INSTRUCTED TO PROVIDE FOOD HANDLER CERTIFICATES AND MAINTAIN AS REQUIRED.

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

INSTRUCTED FACILITY TO REMOVE SHIPPING WRAP FROM REFRIGERATORS AND COOKING APPLIANCES AND TO MAINTAIN.

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

INSTRUCTED FACILITY TO CLEAN AND MAINTAIN FLOORS IN KITCHEN BEHIND AND UNDER EQUIPMENT.