Sumu Tokyo Ramen and Sushi

FOOD PROPERLY LABELED; ORIGINAL CONTAINER

OBSERVED FOOD STORAGE CONTAINERS WITHOUT LABELS CONTAINING THE COMMON NAME OF FOODS. INSTRUCTED TO PROVIDE.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING

OBSERVED NO PROOF OF TRAINING FOR ALL FOOD HANDLERS. INSTRUCTED TO PROVIDE AND MAINTAIN RECORDS AT ALL TIMES.

PREVIOUS CORE VIOLATION CORRECTED

THE PREVIOUS CORE VIOLATION FROM REPORT #2589115 ON 2/5/24 WAS NOT CORRECTED: 58-OBSERVED FOOD SERVICE SANITATION MANAGER WITHOUT A FOOD ALLERGEN TRAINING CERTIFICATE. INSTRUCTED TO MEET REQUIREMENTS. FOUNDATION 7-42-090. CITATION ISSUED.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

OBSERVED FOOD ITEMS STORED ON THE FLOOR IN THE BASEMENT STORAGE AREA. INSTRUCTED MANAGER TO ELEVATE ALL FOOD SIX INCHES OFF THE FLOOR.

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

OBSERVED FROZEN CHICKEN STORED IN PLASTIC GROCERY BAGS IN THE COOLER AND FREEZER. MANAGEMENT INSTRUCTED TO USE PROPER FOOD-GRADE STORAGE BAGS AND CONTAINERS ONLY.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

OBSERVED GREASE BUILDUP, FOOD DEBRIS, AND DIRT ON THE FLOOR UNDER COOKING EQUIPMENT, ALONG WALLS, AND IN ALL CORNERS IN PREP, DISHWASHING, STORAGE, AND BASEMENT AREAS. INSTRUCTED MANAGER TO CLEAN FLOORS UNDER ALL EQUIPMENT, ALONG WALLS, AND ALL CORNE...

ALLERGEN TRAINING AS REQUIRED

OBSERVED FOOD SERVICE SANITATION MANAGER WITHOUT FOOD ALLERGEN TRAINING CERTIFICATE. INSTRUCTED TO MEET REQUIREMENTS.

PROPER COLD HOLDING TEMPERATURES

FOUND COLD TCS FOODS AT IMPROPER COLD HOLDING TEMPERATURES INSIDE THE 1-DOOR UPRIGHT COOLER IN THE REAR PREP AREA. COOKED PORK, EGGS, CREAM CHEESE, CHICKEN EGGROLL MIX, CRAB DUMPLINGS, SCALLOP/SHRIMP MIX, AND COOKED MUSHROOMS WERE FOUND AT TEMPERATUR...

NON-FOOD/FOOD CONTACT SURFACES CLEAN

FOUND HEAVY ICE BUILD UP INSIDE THE CHEST FREEZERS LOCATED IN THE BASEMENT. MUST DEFROST, REMOVE ICE, AND CLEAN ALL CHEST FREEZERS AND MAINTAIN. OBSERVED DIRT AND FOOD ACCUMULATION INSIDE AND ON THE GASKETS OF THE 2-DOOR COOLER IN THE SUSHI BAR. INST...

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

OBSERVED AN ACCUMULATION OF DIRT AND DEBRIS ON THE FLOOR UNDERNEATH AND BEHIND EQUIPMENT IN THE SUSHI BAR AND THE REAR DISHWASHING AREA. MUST CLEAN SAID AREAS AND MAINTAIN THEM.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

MUST MAINTAIN SINK WITH HOT AND COLD RUNNING WATER OR DISCONNECT DRAIN LINE IF NOT BEING USED AT SUSHI BAR STATION (RIGHT SIDE).

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

6-301.14 OBSERVED NO HANDWASHING SIGNAGE AT SEVERAL HANDSINKS. INSTRUCTED TO PROVIDE.

WIPING CLOTHS: PROPERLY USED & STORED

3-304.14 OBSERVED WET WIPING CLOTHS ON SEVERAL PREP SURFACE AREAS. MUST PROPERLY STORE WIPING CLOTHS IN A SANITIZING SOLUTION BETWEEN USE.

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

4-101.17 OBSERVED RAW WOOD SURFACES IN THE FOLLOWING AREAS: BASEMENT PREP TABLETOPS, CEILING FIXTURE ABOVE REFRIGERATOR UNIT INSIDE KITCHEN STORAGE CLOSET, AND SHELF INSIDE SAID REFRIGERATOR. INSTRUCTED TO SEAL OR PAINT TO PROVIDE A SMOOTH AND EASILY...

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

6-501.12 OBSERVED FOOD DEBRIS AND SPILLS ON THE FLOORS AND SURFACES THROUGHOUT THE FACILITY. INSTRUCTED TO DETAIL CLEAN UNDER ALL SHELVING UNITS, INTERIOR OF PREP COOLERS, HOT-HOLDING UNITS, PREP TABLES AND DEEP FRYERS TO REMOVE SPILLS, FOOD DEBRIS, ...

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

OBSERVED NO HANDWASHING SIGNAGE AT SEVERAL HANDSINKS. INSTRUCTED TO PROVIDE.

CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD

OBSERVED MENU WITH A FOOTNOTE REMINDER STATEMENT ON THE MENU AND MISSING DISCLOSURE BY ASTERICKS FOR RELATED MENU ITEMS. INSTRUCTED TO PROVIDE BOTH DISCLOSURE STATEMENT AND REMINDER ON THE MENU FOR RAW OR UNCOOKED ANIMAL-BASED FOOD ITEMS OFFERED (EX....

FOOD PROPERLY LABELED; ORIGINAL CONTAINER

NOTED NO LABELS FOR BULK STORAGE CONTAINERS (DRY STORAGE: FLOUR, SALT, SUGAR ETC. AND SAUCE CONTAINERS IN BASEMENT). INSTRUCTED PERSON IN CHARGE ALL BULK AND WORKING FOOD INGREDIENT CONTAINERS MUST BE LABELED WITH CONTENTS NAME.

WIPING CLOTHS: PROPERLY USED & STORED

OBSERVED WET WIPING CLOTHS ON SEVERAL PREP SURFACE AREAS. MUST PROPERLY STORE WIPING CLOTHS IN A SANITIZING SOLUTION BETWEEN USE.

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

OBSERVED RAW WOOD SURFACES IN THE FOLLOWING AREAS: BASEMENT PREP TABLETOPS, CEILING FIXTURE ABOVE REFRIGERATOR UNIT INSIDE KITCHEN STORAGE CLOSET, AND SHELF INSIDE SAID REFRIGERATOR. INSTRUCTED TO SEAL OR PAINT TO PROVIDE A SMOOTH AND EASILY CLEANABL...

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

OBSERVED FOOD DEBRIS AND SPILLS ON THE FLOORS AND SURFACES THROUGHOUT THE FACILITY. INSTRUCTED TO DETAIL CLEAN UNDER ALL SHELVING UNITS, INTERIOR OF PREP COOLERS, HOT-HOLDING UNITS, PREP TABLES AND DEEP FRYERS TO REMOVE SPILLS, FOOD DEBRIS, DIRT BUIL...

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED

OBSERVED A BURNED OUT LIGHT-BULB IN THE SUSHI DISPLAY COOLER UNIT. INSTRUCTED TO REPLACE BULB AND MAINTAIN LIGHTING IN THE UNIT.

PREVIOUS CORE VIOLATION CORRECTED

NOTED PREVIOUS CORE VIOLATIONS REPORT #2370275 CONDUCTED ON 5/7/2020: #49) 4-601.11(C): OBSERVED BUILD UP ON THE DISHMACHINE TRAYS THAT HOLD THE DISHES IN PLACE INSIDE OF THE DISHMACHINE. INSTRUCTED TO CLEAN TRAYS TO REMOVE BUILD UP OF LIME AND DIRT...

CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD

OBSERVED NO DISCLOSURE OR REMINDER STATEMENT ON THE PRINTED MENUS VERIFYING THE RAW OR UNDERCOOKED ITEMS (SOFT BOILED EGGS FOR RAMEN AND SUSHI) AS REQUIRED; INSTRUCTED TO PROVIDE AND HIGHLIGHT ITEMS ON THE PRINTED MENU BY ASTERISKING. PRIORITY FOUND...

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

OBSERVED THE RUBBER GASKETS AT THE TWO DOOR COOLER IN THE SUSHI BAR AREA AND THE PREP COOLER IN THE KITCHEN IN POOR REPAIR; INSTRUCTED TO REPAIR OR REPLACE RUBBER GASKETS WHERE NEEDED. (UNITS HOLDING AT PROPER TEMPERATURE AT TIME OF INSPECTION)

NON-FOOD/FOOD CONTACT SURFACES CLEAN

OBSERVED BUILD UP ON THE DISHMACHINE TRAYS THAT HOLD THE DISHES IN PLACE INSIDE OF THE DISHMACHINE; INSTRUCTED TO CLEAN TRAYS TO REMOVE BUILD UP OF LIME AND DIRT OR REPLACE.

NON-FOOD/FOOD CONTACT SURFACES CLEAN

INSTRUCTED TO CLEAN THE BOTTOM OF THE FRYER TO REMOVE GREASE OBSERVED.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

INSTRUCTED TO CLEAN THE FLOOR UNDER THE FRYER AND AROUND OTHER EQUIPMENT IN THE KITCHEN, CLEAN BEHIND THE SUSHI BAR AROUND EQUIPMENT AND IN CORNER AREAS AND CLEAN IN THE BASEMENT STORAGE AREA AROUND AND BEHIND DEEP FREEZERS AND STORAGE SHELVES.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING

THE FOOD HANDLER TRAINING CERTIFICATES FOR THE EMPLOYEES WERE EXPIRED; INSTRUCTED THE PERSON IN CHARGE TO HAVE EMPLOYEES OBTAIN VALID CERTIFICATES.

PROPER COLD HOLDING TEMPERATURES

OBSERVED THE FOLLOWING TCS FOODS AT IMPROPER COLD HOLDING TEMPERATURES IN THE BLACK 2 DOOR REFRIGERATION UNIT IN REAR PREP AREA... THEY ARE AS FOLLOWS APPROXIMATELY 3LBS OF SOFT SHELL CRAB @56.2F, 3LBS OF EGG ROLL STUFFING @59.5F,1LBOF PEANUT SAUCE @...

PROPER DATE MARKING AND DISPOSITION

OBSERVED VARIOUS TIME/TEMPERATURE CONTROL FOR SAFETY FOODS WITHOUT LABELS IN REACH IN COOLER AND REFRIGERATORS ON SITE. INSTRUCTED PERSON IN CHARGE TO LABEL ALL READY TO EAT,REFRIGERATED ITEMS THAT ARE PREPARED ON SITE AND HELD FOR MORE THAN 24 HOURS...

CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD

OBSERVED CONSUMER ADVISORY STATEMENT IN MENU WITHOUT ASTERISKING NEXT TO ITEMS PROVIDED IN MENU THAT ARE RAW OR UNDER COOKED. INSTRUCTED TO PROVIDE A DISCLOSURE AND REMINDER AND MAINTAIN. PRIORITY FOUNDATION VIOLATION.7-38-005. NO CITATION ISSUED.

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

OBSERVED VARIOUS FOOD ITEMS STORED INSIDE GROCERY BAGS THROUGH THE FACILITY IN ALL REACH IN COOLERS, REACH IN FREEZERS, AND WALK IN COOLERS.INSTRUCTED TO PROPERLY STORE ALL FOOD IN FOOD GRADE CONTAINERS AND MAINTAIN.

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

MUST LABEL FOOD CONTAINERS IN PREP AREA WHEN FOOD HAS BEEN REMOVED FROM ORIGINAL PACKAGING.

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

MUST REMOVE RUST FROM STORAGE RACKS IN WALK IN COOLER & FREEZER IN BASEMENT, SURFACES MUST BE SMOOTH AND EASILY CLEANABLE. DISCONTINUE USING GROCERY BAGS TO STORE FOOD IN WALK IN COOLER, USE FOOD GRADE BAGS INSTEAD. ALSO, REPAIR BROKEN HANDEL ON 1-DO...

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

MUST DETAIL CLEAN DEBRIS FROM UNDER AND BEHIND HEAVY EQUIPMENT THROUGHOUT PREP AREA AND BASEMENT.

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

MUST REPLACE BURNED OUT LIGHT IN PREP AREA.

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

MUST LABEL FOOD CONTAINERS IN PREP AREA WHEN FOOD HAS BEEN REMOVED FROM ORIGINAL PACKAGING.

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

MUST REMOVE RUST FROM STORAGE RACKS IN WALK IN COOLER & FREEZER IN BASEMENT, SURFACES MUST BE SMOOTH AND EASILY CLEANABLE. DISCONTINUE USING GROCERY BAGS TO STORE FOOD IN WALK IN COOLER, USE FOOD GRADE BAGS INSTEAD. ALSO, REPAIR BROKEN HANDEL ON 1-DO...

LINEN: CLEAN AND SOILED PROPERLY STORED

MUST STORE SOILED LINENS THROUGHOUT PREP AREA AND SUSHI BAR IN SANITIZER WATER WHILE NOT IN USE, TO PREVENT CROSS CONTAMINATION.

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

MUST ORGANIZE OR REMOVE CLUTTER FROM MOP CLOSET, AND THROUGHOUT BASEMENT, INCLUDING OFFICE IN BASEMENT.

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

VENTS ABOVE COOKING NOT CLEAN, INSTRUCTED TO CLEAN DAILY,

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

WALL IN POOR REPAIR BASEMENT AREA, INSTRUCTED TO REPAIR AND BETTER MAINTAIN, OLD CAULKING ABOVE THREE COMPARTMENT AND MOP SINKS ON WALL NOT CLEAN, INSTRUCTED TO REPLACE,

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

EMPLOYEES PERSONAL ITEMS NOT STORED IN ONE DESIGNATED AREA NICE AND NEATLY, INSTRUCTED TO DO SO,

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

LEAKING FAUCET AT THREE COMPARTMENT, INSTRUCTED TO REPAIR,

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

CLUTTER IN MOP SINK CLOSET AREA, INSTRUCTED TO STORE ALL ITEMS 6 INCHES OFF FLOOR.

FOOD HANDLER REQUIREMENTS MET

Any food handler working in the City of Chicago, unless that person has a valid Food Service Sanitation Manager Certificate is required to meet the food handler training requirement. If someone working in a facility that is not a food handler on a re...

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED

EXPOSED HANDSINK AT SUSHI BAR NOT ACCESSIBLE OR CONVENIENT. FAUCET ON AND RUNNING AND USING SINK TO THAW FROZEN PACKAGES OF TUNA. INSTD TO MAINTAIN EXPOSED HANDSINK, KEEP CLEAR AND ACCESSIBLE AT ALL TIMES. EXPOSED HANDSINK IS FOR WASHING HANDS ONLY. ...

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

INTERIOR BOTTOM OF UPRIGHT FREEZER (1ST FLOOR) CRACKED, WITH EXPOSED INSULATION. INSTD TO REPAIR/REPLACE SAME. INTERIOR RUBBER DOOR GASKETS OF FREEEZER IN BASEMENT IN POOR REPAIR, LOOSE. INSTD TO REPAIR SAME. CARDBOARD BOXES BEING USED TO STORE SINGL...

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

FLOOR DRAINS THROUGH OUT NOT CLEAN, EXCESSIVE DEBRIS BUILD UO. INSTD TO CLEAN AND MAINTAIN.

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

BLACK WALLS AND CEIILING AT SUSHI PREP AREA. INSTD TO HAVE FINISHED IN LIGHT COLOR. BLACK IS PROHIBITED IN SUCH AREA. WALLS UNDER/BEHIND DISHMACHINE NOT CLEAN, EXCESSIVE DEBRIS ACCUMULATION. INSTD TO CLEAN SAME.

WATER SOURCE: SAFE, HOT & COLD UNDER CITY PRESSURE

NO HOT RUNNING WATER UNDER CITY PRESSURE THROUGH OUT PREMISES AT ANY SINKS. INSTD TO PROVIDE HOT RUNNING WATER UNDER CITY PRESSURE AT ALL TIMES. 78.2F NOTED AT 3-COMPARTMENT SINK DURING INSPECTION. CITATION ISSUED 7-38-030 CRITICAL.

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

CUTTING BOARDS STAINED WITH DEEP, DARK GROOVES. INSTD TO CLEAN OR REPLACE AND MAINTAIN.

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

INTERIOR BOTTOM OF FRYERS, SIDES OF FLAT TOP GRILL, FILTERS, STORAGE SHELVES NOT CLEAN, DEBRIS BUILD UP. CLEAN SAME AND MAINTAIN.

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

FLOOR UNDER AND BEHIND HEAVY EQUIPMENT NEED DETAILED CLEANING, FREE OF DEBRIS.

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

REMOVE PLASTIC WRAP FROM AIR GAPS AT PIPES AND FLOOR DRAIN AT PREP SINK AND DISHMACHINE. LEAKS AT SCRAPE SINK AND SPRAYER, WRAPPED IN PLASTIC. INSTD TO REPAIR LEAKS.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

MISSING INTERNAL THERMOMETERS IN REAR PREP AREA. PROVIDE SAME.

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

CLUTTER IN BASEMENT STORAGE ROOM. INSTD TO REMOVE AND ORGANIZE AREAS.

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

REMOVE ALL ICY BUILD-UP FROM DEEP FREEZERS IN BASEMENT. REPLACE WORN GASKETS AROUND DOORS TO COOLERS IN FOOD PREP AREA.

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

FINISH CLEANING AND/OR PAINTING WALL IN REAR SECTION OF BASEMENT NEAR DOOR TO CATCH BASIN AREA.

PREVIOUS SERIOUS VIOLATION CORRECTED, 7-42-090

THE FOLLOWING PREVIOUS SERIOUS VIOLATION NOTED 6-22-15 ON REPORT# 1559408 NOT CORRECTD: -33-DETAIL CLEAN THE INTERIOR AND EXTERIOR OF ALL SINKS, COOKING EQUIPMENT, AND COOLERS. DETAIL CLEAN THE VENTILATION HOOD ABOVE THE COOKING EQUIPMENT. CRITICAL ...

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

REMOVE ALL ICY BUILD-UP FROM DEEP FREEZERS IN BASEMENT. REPLACE WORN GASKETS AROUND DOORS TO COOLERS IN FOOD PREP AREA.

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

SEE VIOLATION#14

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

CLEAN ALL WALLS THROUGHOUT BASEMENT, AND GREASE BUILD-UP ON WALL BEHIND COOKING EQUIPMENT. PAINT ALL RUSTY DOORS IN FOOD PREP AND DISHWASHING AREA. CLEAN MASSIVE DUST BUILD-UP FROM WALLS AND CEILING TILES ABOVE HOT WATER TANK. CLEAN LIGHT SHIELDS THR...

FACILITIES TO MAINTAIN PROPER TEMPERATURE

WALK-IN COOLER IN BASEMENT NOT MAINTAINING ADEQUATE TEMPERATURE, AIR TEMP RECORDED AT 45.3F. INSTRUCTED TO HAVE UNIT SERVICED AND TO REMOVE ALL FOOD ITEMS AT IMPROPER TEMPERATURES(EGGS, CHICKEN). ICY BUILD-UP REMOVED FROM COILS DURING INVESTIGATION C...

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

INADEQUATE FOOD TEMPERATURES, COOKED CHICKEN-49.8F, 50.1F, 50.6F, EGGS-51.6F, EGGS-46.2F, CUT TOMATOES-53.6F, EGGS-50.1F, EGGS-46.2F, BEEF-47.5F. ALL POTENTIALLY HAZARDOUS FOODS STORED/HELD IN COOLERS MUST BE 40 DEGREES OR BELOW. 50LB VALUED AT $300 ...

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS.

POOR HYGIENIC PRACTICES OBSERVED DURING INVESTIGATION. OBSERVED EMPLOYEE IN SUSHI PREP AREA SCRATCH HIS FACE WITH GLOVE ON HIS HAND, AND CONTINUE PREPPING UNCOVERED SALMON WITHOUT WASHING HANDS AND CHANGING GLOVES. OBSERVED CERTIFED MGR SCRATCH HER F...

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

THE FOLLOWING PREVIOUS MINOR VIOLATIONS NOTED ON REPORT# 1497257 DATED 9-29-14 NOT CORRECTED: -30- MUST PROPERLY LABEL ALL FOOD ITEMS NOT IN THEIR ORIGINAL CONTAINERS -31- MUST PROPERLY WASH,RINSE AND SANITIZE BULK FOOD ITEM CONTAINERS IN BASEMENT -3...

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

SEE VIOLATION #29

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

SEE VIOLATION #29.

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

REMOVE ALL ICY BUILD-UP FROM DEEP FREEZERS IN BASEMENT. REPLACE WORN GASKETS AROUND DOORS TO COOLERS IN FOOD PREP AREA.

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

SEE VIOLATION #29.

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

SEE VIOLATION #29

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

SEE VIOLATION #29

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

CLEAN ALL WALLS THROUGHOUT BASEMENT, AND GREASE BUILD-UP ON WALL BEHIND COOKING EQUIPMENT. PAINT ALL RUSTY DOORS IN FOOD PREP AND DISHWASHING AREA. CLEAN MASSIVE DUST BUILD-UP FROM WALLS AND CEILING TILES ABOVE HOT WATER TANK. CLEAN LIGHT SHIELDS T...

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

SEE VIOLATION #29.

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

MUST PROPERLY LABEL ALL FOOD ITEMS NOT IN THEIR ORIGINAL CONTAINERS.

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

MUST PROPERLY WASH,RINSE AND SANITIZE BULK FOOD ITEM CONTAINERS IN BASEMENT.

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

MUST REMOVE TAPE AND REPLACE BROKEN GLASS DOORS AT THE DISPLAY COOLER IN THE SUSHI PREP AREA.

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

MUST DETAIL CLEAN THE INTERIOR AND EXTERIOR OF ALL SINKS,COOKING EQUIPMENT AND COOLERS. MUST ALSO DETAIL CLEAN THE INTERIOR TOP PANEL OF THE ICE MACHINE AND DETAIL CLEAN THE VENTILATION HOOD ABOVE THE COOKING EQUIPMENT.

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

MUST DETAIL CLEAN FLOORS IN PREP AREAS,UNDER FLOOR MATS, IN DISH WASHING AREAS, ALONG WALLS AND IN BASEMENT UNDER SOY SAUCE.

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

MUST DETAIL CLEAN WALLS IN THE FRONT PREP AREA UNDER COUNTER TOPS AND IN REAR PREP AREA WHERE NEEDED. MUST REPLACE STAINED CEILING TILE IN MENS WASHROOM.

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

REMOVE CLUTTER IN THE MOP SINK CLOSET. STORE ALL ITEMS 6 INCHES OFF THE FLOOR.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

NOTED EVIDENCE OF INSECTS ON SITE. NOTED APPROXIMATELY 30-35 LIVE SMALL FLIES RESTING ON WALLS AND FLYING IN FRONT AND REAR PREP AREAS, IN BASMENT,IN DINING AREA AND IN MOP SINK CLOSET. MUST REMOVE INSECTS, SANITIZE AFFECTED AREAS AND HAVE THE PEST...

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

MUST PROPERLY LABEL ALL FOOD ITEMS NOT IN THEIR ORIGINAL CONTAINERS.

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

MUST PROPERLY WASH,RINSE AND SANITIZE BULK FOOD ITEM CONTAINERS IN BASEMENT.

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

MUST REMOVE TAPE AND REPLACE BROKEN GLASS DOORS AT THE DISPLAY COOLER IN THE SUSHI PREP AREA.

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

MUST DETAIL CLEAN THE INTERIOR AND EXTERIOR OF ALL SINKS,COOKING EQUIPMENT AND COOLERS. MUST ALSO DETAIL CLEAN THE INTERIOR TOP PANEL OF THE ICE MACHINE AND DETAIL CLEAN THE VENTILATION HOOD ABOVE THE COOKING EQUIPMENT.

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

MUST DETAIL CLEAN FLOORS IN PREP AREAS,UNDER FLOOR MATS, IN DISH WASHING AREAS, ALONG WALLS AND IN BASEMENT UNDER SOY SAUCE.

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

MUST DETAIL CLEAN WALLS IN THE FRONT PREP AREA UNDER COUNTER TOPS AND IN REAR PREP AREA WHERE NEEDED. MUST REPLACE STAINED CEILING TILE IN MENS WASHROOM.

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

REMOVE CLUTTER IN THE MOP SINK CLOSET. STORE ALL ITEMS 6 INCHES OFF THE FLOOR.

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

MUST PROPERLY LABEL ALL FOOD ITEMS NOT IN THEIR ORIGINAL CONTAINERS.

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

MUST PROPERLY WASH,RINSE AND SANITIZE BULK FOOD ITEM CONTAINERS IN BASEMENT.

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

MUST REMOVE TAPE AND REPLACE BROKEN GLASS DOORS AT THE DISPLAY COOLER IN THE SUSHI PREP AREA.

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

MUST DETAIL CLEAN THE INTERIOR AND EXTERIOR OF ALL SINKS,COOKING EQUIPMENT AND COOLERS. MUST ALSO DETAIL CLEAN THE INTERIOR TOP PANEL OF THE ICE MACHINE AND DETAIL CLEAN THE VENTILATION HOOD ABOVE THE COOKING EQUIPMENT.

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

MUST DETAIL CLEAN FLOORS IN PREP AREAS,UNDER FLOOR MATS, IN DISH WASHING AREAS, ALONG WALLS AND IN BASEMENT UNDER SOY SAUCE.

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

MUST DETAIL CLEAN WALLS IN THE FRONT PREP AREA UNDER COUNTER TOPS AND IN REAR PREP AREA WHERE NEEDED. MUST REPLACE STAINED CEILING TILE IN MENS WASHROOM.

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

REMOVE CLUTTER IN THE MOP SINK CLOSET. STORE ALL ITEMS 6 INCHES OFF THE FLOOR.

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

NOTED PRECOOKED AND PREPARED FOOD ITEMS NOT PROPERLY STORED OR LABELED INSIDE COOLERS AND FREEZER. INSTRUCTED ON PROPERLY LABELING FOOD ITEMS WITH NAME,DATE AND TIME IN FOOD GRADE CONTAINERS NOT PLASTIC BAG OR JUST ON TRAYS NOT COVERED.

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

NOTED GLASS DOORS TO SUSHI COLD HOLDING DISPLAY CASE IN POOR REPAIR. MUST FIX/REPAIR AND MAINTAIN AT ALL TIMES. FOUND SHELVES INSIDE REACH IN COOLER REPLACED WITH WOODEN SHELVING. MUST USE PROPER SHELVING WHICH ALLOWS PROPER AIR FLOW AND SMOOTH AN...

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

MUST CLEAN INTERIOR OF ALL COOLERS AND FREEZER TO REMOVE SPILLS. ALSO REMOVE CARDBOARD.

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

FLOORS AROUND COOKING EQUIPMENT NEEDS CLEANING TO REMOVE GREASE AND DEBRIS.

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

MUST CLEAN FITLERS ABOVE COOKING EQUIPMENT TO REMOVE GREASE AND DUST. NOTED LEAK AT 1 COMP SINK HOT WATER HANDLE AND LEAK AT FRONT HAND SINK FAUCET BASE. MUST REPAIR AND MAINTAIN. OBSERVED HAND SINK NEXT TO STORED CLEAN DISHES. MUST PROVIDE A SPLASH...

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

MUST PROVIDE AND WEAR HAIR RESTRAINTS IN FOOD PREP AREAS AT ALL TIMES.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

MUST PROPERLY STORE WIPING CLOTHS IN SANITIZING SOLUTION WHEN NOT IN USE.

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

MUST INVERT ALL UTENSILS AS TO BE PROTECTED FROM CONTAMINATION UNTIL USED AT ALL TIMES.

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

MUST DEFROST INTERIOR OF ICE BOX FREEZER.MUST REPLACE OR RESAND CUTTING BOARDS AT REAR MAIN KITCHEN PREP TABLES.

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

MUST CLEAN FLOOR AT MAIN KITCHEN COOKING LINE.

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

MUST REPAIR COLD WATER FAUCET HANDLE AT FRONT SERVICE EXPOSED HANDSINK AND LEAKY HOT WATER FAUCET AT REAR PREP SINK.

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. MUST LABEL ALL FOOD NOT STORED IN ORIGINAL CONTAINERS AT ALL TIMES.

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.MUST DETAIL CLEAN EXHAUST HOOD, FRYER, INTERIOR OF COOLERS AND FREEZERS AT BOTTOM SHELVES AND EXTERIOR OF DOORS OF SAME.

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 CLEAN FLOORS UNDER AROUND, AND BEHIND ALL HEAVY KITCHEN AND COOKING EQUIPMENT TO REMOVE GREASE BUIL-UP AND FOOD DEBRI AS WELL AS FLOOR I...

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

The walls and ceilings shall be in good repair and easily cleaned.MUST SEAL SMALL OPENINGS AT WALLBASE AT THE BOTTOM OF THE STAIRCASE LEADING TO BASEMENT TO PREVENT PEST ENTRY. MUST SEAL HOLE ON DOOR AT WALL IN BASEMENT ENTRANCE INTO SMALL STORAGE AR...

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units.MUST PROVIDE THERMOMETERS AT ALL FREEZERS, AND COOLERS ON...

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.MUST DECLUTTER AND BETTER ORGANIZE SMALL STORAGE AREA...

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

Between uses and during storage ice dispensing utensils and ice receptacles shall be stored in a way that protects them from contamination.MUST PROVIDE AN ICE RECEPTACLE FOR ALL ICE DISPENSING UTENSILS AT ALL TIMES.

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

Replace the cracked and taped up sushi counter doors.

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

The knives are stored in a dirty container, wash, rinse and sanitize the knives and holder. Replace the cracked and taped up sushi counter doors.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

USED WIPING CLOTHS LEFT OUT ON THE COUNTERS, STORE WIPING CLOTHS IN SANITIZING SOLUTION IN BETWEEN USE.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments. Over 25 small flies were found in the basement linen area ...

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

A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. The kitchen staff is cooking and preparing meats and sushi items and the certified manager did not arrive in the rest...

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

The knives are stored in a dirty container, wash, rinse and sanitize the knives and holder.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

USED WIPING CLOTHS LEFT OUT ON THE COUNTERS, STORE WIPING CLOTHS IN SANITIZING SOLUTION IN BETWEEN USE.