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CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE

NO CITY OF CHICAGO CERTIFIED FOOD MANAGER ON SITE OR VALID DOCUMENTATION ON THE PREMISES WHILE TCS FOODS (FISH ETC.) IS BEING HANDLED AND PREPARED.INSTRUCTED THE PERSON-IN-CHARGE THAT A CITY OF CHICAGO CERTIFIED FOOD SERVICE MANAGER WITH AN ORIGINAL ...

INSECTS, RODENTS, & ANIMALS NOT PRESENT

6-202.15---OBSERVED GAP OPENING APPROX:1/4" INCH AT BOTTOM MIDDLE OF FRONT MAIN EXIT DOORS.INSTRUCTED TO MAKE DOORS TIGHT FITTING TO PREVENT PEST ENTRY AND MAINTAIN.

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

4-501.12---OBSERVED STAINED CUTTING BOARDS WITH DEEP CUTS IN THE BASEMENT FOOD PREP AREA.INSTRUCTED TO RESURFACE OR REPLACE THE CUTTING BOARDS AND MAINTAIN.

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

4-202.16---OBSERVED CHIPPED PAINT AND RUST ON THE WIRE STORAGE RACKS IN THE WALK-IN COOLER. INSTRUCTED TO REMOVE CHIPPED PAINT AND RUST AND REPAINT OR REPLACE THE SHELVES AND MAINTAIN.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

6-201.11---OBSERVED BLACKENED, MOLDY WALL CAULKING AT THE BASEMENT DISHWASHING AREA.INSTRUCTED TO REPLACE AND MAINTAIN.

PREVIOUS PRIORITY FOUNDATION VIOLATION CORRECTED

PREVIOUS PRIORITY FOUNDATION VIOLATION #16 NOT CORRECTED FROM INSPECTION REPORT#2625036 DATED:: 10/08/2025 #16---4-601.11(A): **PF** Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils OBSERVED BLACK SLIMY SUBSTANCES ON INTERIOR...

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

OBSERVED NO HANDWASHING SIGNAGE AT MAIN 1ST FLOOR BAR HAND SINK.INSTRUCTED TO PROVIDE AND MAINTAIN.

FOOD-CONTACT SURFACES: CLEANED & SANITIZED

OBSERVED BLACK SLIMY SUBSTANCES ON INTERIOR WATER COMPONENTS OF THE ICE MACHINE, DRIPPING INTO ICE "ICE IS USED FOR HUMAN CONSUMPTION". INSTRUCTED MANAGEMENT TO TURN OFF MACHINE, REMOVE ICE AND HAVE INTERIOR OF ICE MACHINE CLEANED AND SANITIZED AND M...

FOOD-CONTACT SURFACES: CLEANED & SANITIZED

OBSERVED THE LOW TEMPERATURE DISHMACHINE IN THE BAR AREA (NOT-IN-USE) AT THIS TIME OF INSPECTION;FINAL SANITIZING RINSE AT "0" PPM CHLORINE CONCENTRATION.INSTRUCTED MANAGER TO REPAIR AND MAINTAIN.THE SAID DISHMACHINE IS TAGGED "HELD FOR INSPECTION" A...

INSECTS, RODENTS, & ANIMALS NOT PRESENT

OBSERVED EVIDENCE OF PEST ACTIVITY ON THE PREMISES.APPROXIMATELY 40 LIVE SMALL FLYING INSECTS OBSERVED ON THE WALLS AND CEILING IN THE BASEMENT UTILITY MOP SINK AREA.ADDITIONAL PEST CONTROL SERVICE IS NEEDED TO ELIMINATE THE PEST ACTIVITY.PRIORITY FO...

INSECTS, RODENTS, & ANIMALS NOT PRESENT

OBSERVED GAP OPENING APPROX:1/4" INCH AT BOTTOM MIDDLE OF FRONT MAIN EXIT DOORS.INSTRUCTED TO MAKE DOORS TIGHT FITTING TO PREVENT PEST ENTRY AND MAINTAIN.

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

OBSERVED CHIPPED PAINT AND RUST ON THE WIRE STORAGE RACKS IN THE WALK-IN COOLER. INSTRUCTED TO REMOVE CHIPPED PAINT AND RUST AND REPAINT OR REPLACE THE SHELVES AND MAINTAIN.

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

OBSERVED STAINED CUTTING BOARDS WITH DEEP CUTS IN THE BASEMENT FOOD PREP AREA.INSTRUCTED TO RESURFACE OR REPLACE THE CUTTING BOARDS AND MAINTAIN.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

OBSERVED BLACKENED, MOLDY WALL CAULKING AT THE BASEMENT DISHWASHING AREA.INSTRUCTED TO REPLACE AND MAINTAIN.

PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES

2-101.11: OBSERVED NO PERSON IN CHARGE WITH CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE ON PREMISES. INSTRUCTED PERSON IN CHARGE WITH CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE MUST BE ON PREMISES AT ALL TIMES. PRIORITY FOUNDATION VI...

CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE

2-101.11: OBSERVED NO PERSON IN CHARGE WITH CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE ON PREMISES. INSTRUCTED PERSON IN CHARGE WITH CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE MUST BE ON PREMISES AT ALL TIMES. PRIORITY FOUNDATION VI...

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

5-202.12 (A): OBSERVED IMPROPER MINIMUM WATER TEMPERATURES RANGING BETWEEN 75.6-82.8F AT HANDWASHING SINKS IN FACILITY. OBSERVED IMPROPER MINIMUM WATER TEMPERATURE AT HANDWASHING SINKS IN BASEMENT PASTRY PREP, BASEMENT WOMEN'S WHEELCHAIR ACCESSIBLE S...

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

5-202.12 (A): OBSERVED IMPROPER MINIMUM WATER TEMPERATURES RANGING BETWEEN 75.6-82.8F AT HANDWASHING SINKS IN FACILITY. OBSERVED IMPROPER MINIMUM WATER TEMPERATURE AT HANDWASHING SINKS IN BASEMENT PASTRY PREP, BASEMENT WOMEN'S WHEELCHAIR ACCESSIBLE S...

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

5-203.11: OBSERVED NO EXPOSED SINK FOR HANDWASHING LOCATED IN FRONT BAR FIRST FLOOR. INSTRUCTED TO INSTALL EXPOSED HANDWASHING SINK IN FRONT BAR FIRST FLOOR FOR CONVENIENT USE BY EMPLOYEES. PRIORITY FOUNDATION VIOLATION 7-38-030(C) NO CITATION ISSUED...

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

3-307.11: OBSERVED NO SPLASH GUARDS ON RIGHT SIDE OF BOTH HANDWASHING SINKS IN SUSHI AREA. INSTRUCTED TO INSTALL RIGHT SIDE SPLASH GUARDS ON BOTH HANDWASHING SINKS IN SUSHI AREA TO PREVENT CONTAMINATION OF PREP AREAS.

GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED

5-501.115: OBSERVED WASTE WATER ON GROUND IN FRONT AND ON SOUTHSIDE FRONT OF DUMPSTER. INSTRUCTED TO REMOVE WASTE WATER FROM GROUND AROUND SAID AREAS OF DUMPSTER AND MAINTAIN.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

6-501.11: OBSERVED CONDENSATION ON CEILING OF DISHROOM IN BASEMENT. INSTRUCTED TO REPAIR MECHANICAL VENTILATION IN DISHROOM IN BASEMENT TO PREVENT CONDENSATION ON CEILING OF DISHROOM.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

OBSERVED IMPROPER MINIMUM WATER TEMPERATURES RANGING BETWEEN 75.6-82.8F AT HANDWASHING SINKS IN FACILITY. OBSERVED IMPROPER MINIMUM WATER TEMPERATURE AT HANDWASHING SINKS IN BASEMENT PASTRY PREP, BASEMENT WOMEN'S WHEELCHAIR ACCESSIBLE STALL,SECOND FL...

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

OBSERVED NO SOAP AT HANDWASHING SINK IN BAR REAR 1ST FLOOR BAR AREA. INSTRUCTED HAND CLEANSER SHALL BE AVAILABLE AT ALL HANDWASHING SINKS AT ALL TIMES. CORRECTED ON SITE HANDWASHING SOAP PROVIDED FOR SAID HANDWASHING SINK BEFORE CONCLUSION OF INSPECT...

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

OBSERVED NO PAPER TOWELS AT HANDWASHING SINK IN FIRST FLOOR REAR BAR. CORRECTED ON SITE PAPER TOWELS PROVIDED FOR HANDWASHING SINK AT FIRST FLOOR REAR BAR. INSTRUCTED HAND DRYING PROVISIONS SHALL BE AVAILABLE AT ALL HANDWASHING SINKS AT ALL TIMES. CO...

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

OBSERVED NO EXPOSED SINK FOR HANDWASHING LOCATED IN FRONT BAR FIRST FLOOR. INSTRUCTED TO INSTALL EXPOSED HANDWASHING SINK IN FRONT BAR FIRST FLOOR FOR CONVENIENT USE BY EMPLOYEES. PRIORITY FOUNDATION VIOLATION 7-38-030(C) NO CITATION ISSUED.

FOOD-CONTACT SURFACES: CLEANED & SANITIZED

OBSERVED LARGE ICE MACHINE IN BASEMENT HALLWAY WITH PINK AND BLACK MOLDLIKE SUBSTANCE ON INTERIOR WALLS AND UPPER INTERIOR COMPONENTS. INSTRUCTED TO CLEAN AND SANITIZE INTERIOR OF LARGE ICE MACHINE IN BASMENT HALLWAY TO PREVENT CONTAMINATION OF ICE.

FOOD-CONTACT SURFACES: CLEANED & SANITIZED

OBSERVED IMPROPER FRESH HOT WATER SANITIZING RINSE FOR A HIGH TEMPERATURE DISH MACHINE AT 170.7F. INSTRUCTED TO REPAIR HIGH TEMPERATURE DISH MACHINE, THE TEMPERATURE OF THE FRESH HOT WATER SANITIZING RINSE AS IT ENTERS THE MANIFOLD MAY NOT BE LESS TH...

INSECTS, RODENTS, & ANIMALS NOT PRESENT

OBSERVED OVER 50 SMALL FLIES IN FACILITY. OBSERVED SMALL FLY ACTIVITY THROUGHOUT FACILITY, OBSERVED SMALL FLY ACTIVITY IN SUCH AREAS AS BARS AND SUSHI AREA. INSTRUCTED TO ELIMINATE SMALL FLY ACTIVITY IN FACILITY AND CLEAN AFFECTED AREAS. RECOMMENDED ...

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

OBSERVED NO SPLASH GUARDS ON RIGHT SIDE OF BOTH HANDWASHING SINKS IN SUSHI AREA. INSTRUCTED TO INSTALL RIGHT SIDE SPLASH GUARDS ON BOTH HANDWASHING SINKS IN SUSHI AREA TO PREVENT CONTAMINATION OF PREP AREAS.

WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS

OBSERVED TEMPERATURE OF THE WASH SOLUTION IN LARGE HIGH TEMPERATURE DISH MACHINE IN BASEMENT AT IMPROPER TEMPERATURE OF 145.3F. INSTRUCTED REPAIR HIGH TEMPERATURE DISH MACHINE IN WASH SOLUTION IN SPRAY TYPE WAREWASHERS THAT USE HOT WATER TO SANITIZE ...

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

OBSERVED NON WORKING MIDDLE HANDWASHING SINK IN MEN'S WASHROOM BASEMENT. INSTRUCTED TO REPAIR MIDDLE HANDWASHING SINK IN MEN'S WASHROOM BASEMNT.(NOTE THERE ARE TWO OTHER HANDWASHING SINKS IN SAID WASHROOM THAT ARE WORKING PROPERLY.)

GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED

OBSERVED WASTE WATER ON GROUND IN FRONT AND ON SOUTHSIDE FRONT OF DUMPSTER. INSTRUCTED TO REMOVE WASTE WATER FROM GROUND AROUND SAID AREAS OF DUMPSTER AND MAINTAIN.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

OBSERVED CONDENSATION ON CEILING OF DISHROOM IN BASEMENT. INSTRUCTED TO REPAIR MECHANICAL VENTILATION IN DISHROOM IN BASEMENT TO PREVENT CONDENSATION ON CEILING OF DISHROOM.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER

Bulk food containers not labeled. sugar, salt... Instructed to label and maintain.

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

Missing insulation on basement's walk-in cooler cooling line, instructed to install to prevent condensation.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED

Inadequate lighting in basement's walk-in cooler. Instructed to provide more lighting.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

OBSERVED NO HANDWASHING SIGNAGE AT EMPLOYEE TOILET ROOMS, EXPOSED HANDWASHING SINK IN BASEMENT DISH AREA, AND EXPOSED HANDWASHING SINK IN 2ND FLOOR BAR. INSTRUCTED TO PROVIDE.

PROPER COLD HOLDING TEMPERATURES

OBSERVED SEVERAL TCS ITEMS HELD AT IMPROPER TEMPERATURES IN TWO DIFFERENT AREAS. OBSERVED TUNA AT 50.7F, CRAB AT 49.2F, AND FISH AT 48.3F IN PREP COOLER IN SUSHI BAR AND OBSERVED OX TAIL IN WALK IN COOLER AT 53.2F. MANAGEMENT VOLUNTARILY DISCARDED AP...

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

OBSERVED TORN GASKET ON COOLER IN FIRST FLOOR PREP AREA. INSTRUCTED TO REPAIR OR REPLACE AND MAINTAIN IN GOOD CONDITION.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

OBSERVED 3 COMPARTMENT SINK IN FIRST FLOOR BAR BEING USED AS A HAND WASHING SINK. INSTRUCTED TO CORRECT.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

FOUND THE LEFT HANDWASHING SINK IN THE 2ND FLOOR MENS RESTROOM NOT PROVIDING HOT WATER. MUST PROVIDE WATER REACHING A MINIMUM OF 100F AND MAX 120F.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

FOUND MULTIPLE CEILING TILES MISSING THROUGHOUT THE BASEMENT PREPARATION AREA. FOUND FLOOR TILES MISSING GROUT IN THE 1ST FLOOR KITCHEN NEAR THE FRYERS AND THE SAUTE STATION. MUST REPLACE CEILING TILES AND REGROUT TILES.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED

FOUND POOR LIGHTING IN THE BASEMENT DRY STORAGE AREA. FOUND MULTIPLE BURNED OUT LIGHT BULBS IN THE VENTILATION HOODS. MUST PROVIDE ADEQUATE LIGHTING & REPLACE BURNED OUT LIGHT BULBS.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

OBSERVED NO HAND WASH SIGNAGE AT EXPOSED HAND WASH SINKS LOCATED IN SUSHI PREP AREA AND AT MAIN BAR. INSTRUCTED TO INSTALL AND MAINTAIN.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

OBSERVED A HOLE IN THE CORNER OF THE WALL LOCATED NEXT TO ELEVATOR IN BASEMENT. INSTRUCTED TO REPAIR AND MAINTAIN.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

OBSERVED A BUILD UP OF BLACK SLIME IN CAULK AROUND 3 COMPARTMENT SINK LOCATED IN BASEMENT PREP AREA. INSTRUCTED TO REMOVE, CLEAN, SANITIZE, RE-CAULK, AND MAINTAIN.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

NO HANDS WASHING SIGNS IN STAFF TOILET ROOMS, INSTRUCTED TO INSTALL.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

MISSING A SPLASH GUARD AT SUSHI STATION HAND WASH SINK, INSTRUCTED TO INSTALL.

UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED

PLASTIC CLEAR DELI CUPS NOT AIR DRIED BEFORE STACKING PROPERLY, INSTRUCTED TO AIR DRY.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

DAMAGED INSULATION COVERING FOR BASEMENT WALK-IN COOLER CAUSING CONDENSATION, INSTRUCTED TO REPAIR.

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

OBSERVED NO EMPLOYEE HEALTH POLICY ON SITE. INSTRUCTED THAT ALL EMPLOYEES MUST BE TRAINED ON THE EMPLOYEE HEALTH POLICY AND MAINTAIN DOCUMENTATION OF TRAINING ON SITE. PRIORITY FOUNDATION VIOLATION: 7-38-012(A), NO CITATION ISSUED.

CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD

OBSERVED THAT RAW, UNDERCOOKED AND/OR COOKED TO ORDER ITEMS ARE NOT DISCLOSED ON THE MENU. INSTRUCTED TO PROVIDE DISCLOSURE FOR WHICH ITEMS ARE RELATED TO THE REMINDER (CONSUMER ADVISORY). PRIORITY FOUNDATION VIOLATION: 7-38-005, NO CITATION ISSUED.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

OBSERVED WASTE PIPING LEAKING AT THE LEFT SINK IN THE 2ND FLOOR WOMEN'S RESTROOM. MUST REPAIR.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED

OBSERVED BROKEN LIGHT SHIELD ABOVE BUTCHER PREP AREA. MUST REPLACE.

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

Observed dirt build up inside large gaps between tiles on floor of basement walk in coolers. Instructed to detail clean and make smooth and easily cleanable.

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

Observed grease on walls/ceiling behind cooler in corner of kitchen near cook line. Instructed to clean and sanitize. Maintain, at all times.

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

Observed no splash guards on right side of hand sink on right side of sushi bar. Instructed to provide splash guard to prevent contamination.

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

Observed food handler using poor hygienic practices at sushi bar. Observed food handler using bare hand contact to assemble (ready to eat) sushi rolls. Instructed manager to ensure no bare hand contact with ready to eat foods. Always use a barrier, s...

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

Observed small black flies in the following areas: 15 in rear service bar area, 5 in dish storage area, 2 in basement dish room, 20 or more at main bar. Instructed must clean and sanitize all said areas and eliminate pest activity. Observed 1 to 2...

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

Observed dirt build up inside large gaps between tiles on floor of basement walk in coolers. Instructed to detail clean and make smooth and easily cleanable.

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

Observed grease on walls/ceiling behind cooler in corner of kitchen near cook line. Instructed to clean and sanitize. Maintain, at all times. Observed stained ceiling titles in hallway basement and dish room on main floor and basement. Instructed to...

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

Observed no splash guards on right side of hand sink on right side of sushi bar. Instructed to provide splash guard to prevent contamination.

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

OBSERVED STANDING WATER ON FLOOR IN PREP AREA AT SOUP STATION. MUST KEEP FLOOR DRY/CLEAN THROUGHOUT.

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

OBSERVED DUST BUILD UP ON SOME CEILING TILES AROUND VENT AT BASEMENT ALSO OBSERVED MISSING CEILING TILES AT DISHMACHINE ROOM. MUST CLEAN ALL CEILING TILES AND REPLACE MISSING CEILING TILES.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

INSTRUCTED MANAGER TO CALIBRATE OR REPLACE METAL STEM THEROMETER FOR FOOD HANDLERS.

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

OBSERVED FOOD DEBRIS/STANDING WATER IN EXPOSED HANDWASH BOWL CABINET AT SUSHI PREP AREA. MUST CLEAN/KEEP DRY INTERIOR OF SINK CABINET.

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

OBSERVED FOOD STAINS/FOOD DEBRIS ON WALL BEHIND DISHMACHINE. INSTRUCTED MANAGER TO CLEAN WALL AND MAINTAIN.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

NO THERMOMETER INSIDE SERVICE BAR REACH IN COOLER. INSTRUCTED MANAGER TO PROVIDE THERMOMETER FOR COOLER.

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

DETAIL CLEAN FLOORS AT CORNERS IN BASEMENT PREP AREA AND AROUND/BEHIND HEAVY EQUIPMENT TO REMOVE DEBRIS BUILD-UP. CLEAN FLOORS IN BASEMENT WALK-IN FREEZER AND REMOVE FOOD ITEMS OFF OF FLOOR.

FACILITIES TO MAINTAIN PROPER TEMPERATURE

NOTED 2-DR PASTRY COOLER AT 1ST FLOOR MAIN LINE, WITH A GALLON CONTAINER OF SOUP WITH AIR TEMPERATURE AT 54.2F DEGREES. NO OTHER PERISHABLE ITEMS IN COOLER. MUST MAINTAIN AT 40F DEGREES OR LOWER. COOLER TAGGED HELD FOR INSPECTION. CRITICAL VIOLATION ...

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

NOTED POTENTIALLY HAZARDOUS FOOD (A GALLON OF PANANG SOUP) IN ABOVE PASTRY COOLER WITH INTERNAL TEMPERATURE OF 53,9 F DEGREES. INSTRUCTED THAT COLD FOOD BE HELD AT 40F OR LOWER. MANAGER IMMEDIATELY AND VOLUTARILY DISCARED FOOD ITEM. APPROX. WT. 1GALL...

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

OBSERVED 30 SMALL FLYING INSECTS ON WALL,SHELVES,BOTTLES AND CEILING AT REAR SERVICE BAR ON MAIN FLOOR AND SURROUNDING AREAS. MUST REMOVE CLEAN SANITIZE AFFECTED AREAS. SERIOUS VIOLATION 7-38-020.

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

DETAIL CLEAN FLOORS AT CORNERS IN BASEMENT PREP AREA AND AROUND/BEHIND HEAVY EQUIPMENT TO REMOVE DEBRIS BUILD-UP. CLEAN FLOORS IN BASEMENT WALK-IN FREEZER AND REMOVE FOOD ITEMS OFF OF FLOOR.

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

CLEAN CEILING AT SERVICE BAR AREA OF SPILLS AND IN MAIN KITCHEN ABOVE SERVICE LINE.

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

LEAK AT PLUMBING OF TILT SKILLET IN BASEMENT PREP AREA. MUST REPAIR.

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

MUST INSTALL A LIDS FOR ALL ICE BINS IN THE TWO BARS, IST FLOOR, AND SERVICE FLOOR,SERVICE BAR AND THE BANQUET SERVICE BAR. MUST INSTALL A SPLASH GUARD BY THE EXPOSED HAND SINK AND THE DRAIN BAORD FOR THE CLEAN GLASSES IN THE FIRST FLOOR SERVICE B...

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

FOUND FRONT DOOR WITH OVER ONE INCH GAP IN BETWEEN THE 2 GLASS DOORS AND SIDE DOOR WITH 1/4 OF AN INCH GAP ON THE BOTTOM OF THE DOOR. INSTRUCTED TO RODENT/INSECTS PROOF THE DOORS. SERIOUS VIOLATION 7-38-020.

OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED

FOUND OUTSIDE GREASE CONTAINER NOT MAINTAINED. FRESH GREASE AND DEBRIS ALL OVER THE LID AND SURROUNDING RIM OF THE LID. SURROUNDING AREAS ON THE GROUND WITH DEBRIS. INSTRUCTED TO CLEAN IN DETAIL AND MAINTAIN THE GREASE CONTAINER LID AND RIM AND SURRO...

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

MUST INSTALL A LIDS FOR ALL ICE BINS IN THE TWO BARS, IST FLOOR, AND SERVICE BAR AND THE BANQUET SERVICE BAR. MUST INSTALL A SPLASH GUARD BY THE EXPOSED HAND SINK AND THE DRAIN BAORD FOR THE CLEAN GLASSES IN THE FIRST FLOOR BAR AND THE SERVICE BAR....

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

MUST CLEAN ALL THE VENT COVER INSIDE THE FOUR WASHROOM(WITH DUST ACCUMULATED) AND MAINTAIN.

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

MUST CLEAN IN DETAIL THE FLOOR BEHIND THE COOKING EQUIPMENT IN THE COOK LINE (WITH GREASE ACCUMULATED)AND MAINTAIN.

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

WALLS THRU-OUT THE DISHWASHING AREA IN THE FIRST FLOOR AND THE SERVICE BAR, NEEDS DETAIL CLEANING.

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

BURNED OUT LIGHT BULBS IN THE HOOD BY THE PREP AREA IN THE BASEMENT. MUST REPLACE LIGHT BULBS.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

MISSING VISIBLE THERMOMETER IN SOME REACH IN COOLER IN THE KITCHEN FIRST FLOOR. MUST PROVIDE.

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

MUST PROVIDE REGULAR ICE SCOOP WITH THE HANDLE FOR THE ICE BEHIND THE BAR. ESTABLISHMENT IS USING A SHAKER TO SCOOP THE ICE.

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

NOTED EMPLOYEES AT THE PREP AREAS (REAR PREP 1ST FLOOR AND SUSHI)NOT WASHING THEIR HANDS OR CHANGING GLOVES AS REQUIRED. NOTED EMPLOYEES WHILE WEARING GLOVES, WIPED THE PREP TABLE WITH WASH CLOTH,USE THE SAME WASH CLOTH TO WIPE A KNIFE AND THEN CONTI...

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME

NOTED EMPLOYEES WASHING DISHING AT THE DISH WASHING MACHINES AT FIRST AND BASEMENT FLOORS USING HIGH TEMPERATURE DISH WASHER WITHOUT PROPERLY SANITIZING. TEMPERATURE OF DISH WASHERS WERE 174F AT THE FIRST FLOOR AND 150 AT THE BASEMENT FOOD PREP AREA....

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

NOTED MULTI USE UTENSILS (PLATES,CUPS,BOWLS,GLASSES ETC) THROUGH OUT PREMISES NOT PROPERLY STORED. INSTRUCTED TO INVERT ALL UTENSILS DURING STORAGE OR PROVIDE A PROTECTIVE COVER TO PREVENT DUST ACCUMULATION AND CONTAMINATION.

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

NOTED FOOD PARTICLES AND DEBRIS ON SHELVING RACK AT THE BASEMENT FOOD PREP AREA ALSO NOTED A GRAYISH SUBSTANCE INSIDE SODA GUN HOLDERS AT THE BAR ON THE FIRST FLOOR. INSTRUCTED TO CLEAN AND MAINTAIN.

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

NOTED WET FLOORS BY THE DISH WASHER AT THE BASEMENT FOOD PREP AREA, NOTED UNFINISHED FLOORS AND CRACKED PAVEMENT AT THE LIQUOR ROOM AND AT THE BASEMENT.NOTED STANDING WATER ON FLOOR UNDERNEATH EQUIPMENT AT THE REAR SERVICE STATION ON FIRST FLOOR. INS...

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

NOTED MISSING LIGHT BULB AT THE HALL WAY BY THE SERVER STATION ON THE FIRST FLOOR. INSTRUCTED TO REPLACE LIGHT BULB.

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

NOTED SLOW DRAIN AT THE HAND WASH SINK BY THE STOVE ON THE FIRST FLOOR PREP AREA....NOTED LEAKAGE AT THE SPRAYER FAUCET(TIED WITH WRAPPING PAPER) AT THE DISH WASHER AREA OF THE BASEMENT FOOD PREP AREA....NOTED LEAKAGE AT THE EDGE OF THE TABLE OF THE ...

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

NOTED NO CERTIFIED FOOD MANAGER ON DUTY WITH CITY OF CHICAGO CERTIFICATE OR CITY OF CHICAGO FOOD CERTIFICATE ON SITE AS REQUIRED BY LAW.INSTRUCTED TO ALWAYS HAVE A CITY FOOD CERTIFICATE AND A CERTIFIED FOOD MANAGER ON SITE AT ALL TIMES. CITATION ISS...

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

NOTED ASSORTED FOOD ITEMS INSIDE COOLERS AND FREEZERS LABELED WITH TODAYS DATE ONLY. INSTRUCTED TO PROPERLY LABEL ALL FOOD ITEMS WITH PRODUCT NAME AND PREPARED BY DATE OR USE BY DATE

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

NOTED MULTI USE UTENSILS (PLATES,CUPS,BOWLS,GLASSES ETC) THROUGH OUT PREMISES NOT PROPERLY STORED. INSTRUCTED TO INVERT ALL UTENSILS DURING STORAGE OR PROVIDE A PROTECTIVE COVER TO PREVENT DUST ACCUMULATION AND CONTAMINATION.

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

INSTRUCTED TO DETAIL CLEAN AND MAINTAIN SHELVES INSIDE THE PRODUCE WALK IN COOLER AT THE BASEMENT FOOD PREP AREA WITH LIQUID SPILLS AND DIRT.ALSO INSTRUCTED TO CLEAN AND MAINTAIN SODA GUN HOLDERS AT THE BARS (FIRST/SECOND FLOORS

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

NOTED WET FLOORS BY THE DISH WASHER AT THE BASEMENT FOOD PREP AREA, NOTED UNFINISHED FLOORS AND CRACKED PAVEMENT AT THE LIQUOR ROOM AND AT THE BASEMENT. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.

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

NOTED WALLS AND STAINED CEILING TILES WITH MISSING CEILINGS AT THE BASEMENT. INSTRUCTED TO REPAIR AND MAINTAIN.

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

NOTED LIGHT BULBS AT THE FOOD PREP COUNTER USED FOR HEATING UTENSILS WITH NO SHIELDS. INSTRUCTED TO PROVIDE.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

NOTED WASH CLOTHS ON COUNTER TOPS, BAR AND WAIT STATIONS NOT PROPERLY STORED. INSTRUCTED TO STORE WASH CLOTHS IN A SANITIZING SOLUTION ESPECIALLY WHEN NOT IN USE.

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

NOTED NO CERTIFIED FOOD MANAGER OR ORIGINAL CITY OF CHICAGO FOOD SERVICE CERTIFICATE ON SITE WHILE POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED (SUSHI, SEAFOOD, CHICKEN, SOUPS ETC). MANGER PRESENTED A PHOTO COPY OF CITY CERTIFICATE THAT IS NOT...

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

NOTED ASSORTED FOOD ITEMS INSIDE COOLERS AND FREEZERS LABELED WITH TODAYS DATE ONLY. INSTRUCTED TO PROPERLY LABEL ALL FOOD ITEMS WITH PRODUCT NAME AND PREPARED BY DATE OR USE BY DATE.

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

NOTED MULTI USE UTENSILS (PLATES,CUPS,BOWLS,GLASSES ETC) THROUGH OUT PREMISES NOT PROPERLY STORED. INSTRUCTED TO INVERT ALL UTENSILS DURING STORAGE OR PROVIDE A PROTECTIVE COVER TO PREVENT DUST ACCUMULATION AND CONTAMINATION.

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

INSTRUCTED TO DETAIL CLEAN AND MAINTAIN SHELVES INSIDE THE PRODUCE WALK IN COOLER AT THE BASEMENT FOOD PREP AREA WITH LIQUID SPILLS AND DIRT.ALSO INSTRUCTED TO CLEAN AND MAINTAIN SODA GUN HOLDERS AT THE BARS (FIRST/SECOND FLOORS)

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

NOTED LIGHT BULBS AT THE FOOD PREP COUNTER USED FOR HEATING UTENSILS WITH NO SHIELDS. INSTRUCTED TO PROVIDE.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

NOTED SOME REFRIGERATION UNITS WITH NO STEM THERMOMETERS AND THE SUSHI BAR WITH THERMOMETERS THAT ARE NOT PROPERLY CALIBRATED. INSTRUCTED TO PROVIDE ACCURATE THERMOMETERS ON ALL COOLERS FOR BETTER TEMPERATURE MONITORING.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

NOTED WASH CLOTHS ON COUNTER TOPS, BAR AND WAIT STATIONS NOT PROPERLY STORED. INSTRUCTED TO STORE WASH CLOTHS IN A SANITIZING SOLUTION ESPECIALLY WHEN NOT IN USE.

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

ICE BUCKET STORED AT FLOOR NEST TO ICE MACHINE, INSTRUCTED TO KEEP OFF FLOOR.

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

FOUND SEVERAL FOOD STRAINERS WITH LOOSE WIRES STICKING OUT, INSTRUCTED MGR TO USE SOUND, IN GOOD REPAIR UTENSILS.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

ICE DISPENCER SCOOP KEPT ON ICE CUBES AT FRONT BAR SERVICE LINE, INSTRUCTED TO KEEP OFF.

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

SEVERAL FOOD AND SPICE CONTAINERS NOT LABELED, INSTRUCTED TO LABEL. PAPER PLATES ARE USED AS A MULTI-USE UTENSILS, INSTRUCTED NOT TO USE.

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

A VACUUM PACKAGING MACHINE FOUND IN KITCHEN WITHOUT PROPER DOCUMENTATION ON SITE. ISNTRUCTED MGR NOT TO USE MACHINE. MACHINE IS TAGGED NOT ALLOWED TO USE. MUST CONTACT OFFICE OF CDPH FOR FURTHER ENQUIRIES.

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

HAND SINKS FULL OF FOOD DEBRIS AT FIRST FLOOR, INSTRUCTED TO KEEP CLEAN.

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

ICE MAKER INTERIOR SURFACES NOT CLEAN, INSTRUCTED TO CLEAN.

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

MISSING GROUT AT KITCHEN FLOOR TILES UNDER COOKING AREA IN BASEMENT. INSTRUCTED TO GROUT.

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

DRIPP PAN LEAKING IN BASEMENT VEGETABLE WALKING-COOLER. INSTRUCTED TO REPAIR

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

FLOORS AT BOTH DISHROOMS, BAR OR REAR PREP AREA MUST BE KEPT DRY AT ALL TIMES, TO PREVENT PEST HARBORAGE. The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.

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

WALLS & CEILING AROUND THE REAR BAR/WAIT STAFF STATION MUST BE FREE OF DUST OR FOOD SPILLS The walls and ceilings shall be in good repair and easily cleaned.

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

LEAK OBSERVED UNDER THE RIGHT PANEL OF THE DISHMACHINE OPENING FOR THE DIRTY DISHES-MUST FIX. Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to ...

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

ALL CUTTING BOARDS WITH DEEP/DARK GROOVES MUST BE REPLACED. All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.

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

FLOORS AT COOK'S LINE, BAR & DISHROOMS MUST BE KEPT DRY AT ALL TIMES. ANY BROKEN FLOOR TILE AT 1ST FLOOR PREP AREA MUST BE REPLACED. The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.

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

FAN GUARDS OF WALK-IN COOLERS MUST BE FREE OF DUST. The walls and ceilings shall be in good repair and easily cleaned.

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

FOLLOWING PLUMBING ISSUES MUST BE ADDRESSED: LEAK AT THE BOTTOM, FRONT SECTION OF THE DISHMACHINES (2-LOCATIONS) & FAUCET WASHERS AT HANDSINKS BY THE DISHROOM AREA. Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc.,...