SUMU TOKYO RAMEN AND SUSHI.

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

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. RSOFT BOILED EGGS FOR RAMEN AND SUSHI ETC.). (REFER TO ONLINE CDPH CONSUMER ADVISORY GUIDE - LINK IN BELOW COMMENTS). PRIORITY FOUNDATION VIOLATION #7-38-005. NO CITATION ISSUED.

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.

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

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 CLEANABLE SURFACE.

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 BUILDUP AND/OR GREASE. MUST MAINTAIN AT ALL TIMES.

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

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 OR REPLACE. #57) 2-102.13: OBSERVED FOOD HANDLER TRAINING CERTIFICATES FOR THE EMPLOYEES WERE EXPIRED; INSTRUCTED THE PERSON IN CHARGE TO HAVE EMPLOYEES OBTAIN VALID CERTIFICATES. PRIORITY FOUNDATION VIOLATION #7-42-090. NO CITATION ISSUED.

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 FOUNDATION VIOLATION 7-38-005. THE CONSUMER ADVISORY INFO WAS ON THE MENUS AS WELL AS AN ALLERGEN STATEMENT. SIGNS ALSO POSTED FOR CONSUMER ADVISORY AND CONSUMER ALLERGEN.

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)

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.

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

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.

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

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 @ 56.0F ,AND 2LB OF MISO PASTE @59.8F. INSTRUCTED MANGER TO HOLD ALL COLD HELD TCS FOODS AT 41F OR BELOW AND MAINTAIN. ALL SAID FOODS WERE DISCARDED DURING TIME OF INSPECTION. PRIORITY VIOLATION. 7-38-005. CITATION ISSUED.

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 WITH A DISCARD DATE OR USE BY LABEL NOT TO EXCEED 7 DAYS.PRIORITY FOUNDATION VIOLATION. 7-38-005. NO CITATION ISSUED.

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.

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.

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

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-DOOR UPRIGHT FREEZER IN BASEMENT.

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

MUST REPLACE BURNED OUT LIGHT IN PREP AREA.

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

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-DOOR UPRIGHT FREEZER IN BASEMENT.

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

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

VENTS ABOVE COOKING NOT CLEAN, INSTRUCTED TO CLEAN DAILY,

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,

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

LEAKING FAUCET AT THREE COMPARTMENT, INSTRUCTED TO REPAIR,

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

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 regular basis, but fills in as a food handler when needed, they too must have food handler training.

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. CITATION ISSUED 7-38-030 CRITICAL.

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 SINGLE SERVICE UTENSILS. INSTD TO USE PROPER CONTAINER.

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

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.

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.

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

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

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

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.

MISSING INTERNAL THERMOMETERS IN REAR PREP AREA. PROVIDE SAME.

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

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

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

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 VIOLATION FOR NON COMPLIANCE 7-42-090

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

SEE VIOLATION#14

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 THROUGHOUT FOOD PREP/DISH WASHING AREA. CLEAN AND/OR PAINT STAINED CEILING TILES THROUGHOUT FOOD PREP/DISH WASHING AREA.

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 CRITICAL VIOLATION 7-38-005(A).

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 DISCARDED. CRITICAL VIOLATION 7-38-005(A).

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 FACE THEN TOUCH SEVERAL UNCOVERED FOOD ITEMS WITH SAME HAND WITHOUT WASHING FIRST, AND OBSERVE OWNER COME INTO FOOD PREP AREA FROM OUTSIDE AND START TO TAKE TEMPERATURES OF FOODS IN THE COOLERS WITHOUT WASHING HANDS. CRITICAL VIOLATION 7-38-010(B)

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 -33- 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 -34- MUST DETAIL CLEAN FLOORS IN PREP AREAS,UNDER FLOOR MATS, IN DISH WASHING AREAS, ALONG WALLS AND IN BASEMENT UNDER SOY SAUCE. -35-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 -41- REMOVE CLUTTER IN THE MOP SINK CLOSET. STORE ALL ITEMS 6 INCHES OFF THE FLOOR. NON-COMPLIANT SERIOUS VIOLATION 7-42-090.

SEE VIOLATION #29

SEE VIOLATION #29.

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

SEE VIOLATION #29.

SEE VIOLATION #29

SEE VIOLATION #29

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 THROUGHOUT FOOD PREP/DISH WASHING AREA. CLEAN AND/OR PAINT STAINED CEILING TILES THROUGHOUT FOOD PREP/DISH WASHING AREA.

SEE VIOLATION #29.

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

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

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

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.

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

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.

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

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 CONTROL COMPANY SERVICE AREAS. SERIOUS CITATION ISSUED 7-38-020

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

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

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

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.

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

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.

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

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

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

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

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.

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

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.

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

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.

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 AND EASILY CLEANABLE.

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

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

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 GUARD BETWEEN SINK AND CLEAN DISHES.

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

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

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

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

MUST CLEAN FLOOR AT MAIN KITCHEN COOKING LINE.

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

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.

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.

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 IN BASEMENT.

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 AREA.

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 AT ALL TIMES.

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 ROOM IN BASEMENT AND ELEVATE ITEMS 6 INCHES OFF THE FLOOR AT ALL TIMES.

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.

Replace the cracked and taped up sushi counter doors.

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.

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

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 and dirty dish area at this time. Remove all evidence of pest activity and clean up all areas of possible harborage.

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 restaurant until 45 minutes had passed.

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

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