SUSHI LOOP.

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.MUST PROPERLY STORE THONGS AT KITCHEN FROM CONTAMINATION UNTIL USED. ALSO MUST INVERT CONTAINERS AND UTENSILS AT KITCHEN SHELVES TO BE PROTECTED FROM CONTAMINATION UNTIL USE.

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.MUST REPLACE WORN OUT CUTTING BOARDS AT REAR KITCHEN PREP COUNTER.

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.MUST REPAIR LEAKY FAUCET AT 3COMP SINK IN KITCHEN.

MUST STORE WIPING CLOTHS IN SANITIZER IN BETWEEN USES.

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. THE FLOOR AND BASEBOARD IS DIRTY BEHIND THE SUSHI AREA SINK. MUST CLEAN FLOOR SURFACES UNDER AND BEHIND ALL EQUIPMENT IN THE FRONT KITCHEN AREA.

The sushi prep area wiping cloth is dirty in appearance, replace the cloth.

Clean and remove black buildup from wooden utensils.

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. Clean and maintain the floors and baseboards so they are smooth and sanitary from corner to corner UNDER THE HOT KITCHEN HANDSINK.

Between uses and during storage ice dispensing utensils and ice receptacles shall be stored in a way that protects them from contamination.