Sushi Mon

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

MUST INVERT MULTIUSE UTENSILS ON SHELVING UNITS AND PLASTIC WEAR .

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

MUST CLEAN FOOD DEBRI FROM LEDGES BEHIND FRONT PREP COOLER.

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

MUST CLEAN FOOD DEBRI FROM FLOOR UNDER PREP COOLERS

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

MUST SCRAPE AND PAINT PEELING PAINT ON WALLS IN FRONT AND REAR PREP AREAS . MUST REPLACE STAINED CEILING TILES IN REAR HALLWAY AND NEAR CASH REGISTER.MUST ADJUST THRESHOLD AT FRONT ENTRY DOOR.

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

MUST PROVIDE SHATTER PROOF BULBS ABOVE PREP COOLER IN REAR PREP AREA

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

MUST ELEVATE ARTICLES OFF OF FLOOR IN PREP AREAS.

FOOD HANDLER REQUIREMENTS MET

IDPH FOOD HANDLERS REQUIREMENTS NOT MET FOR NEW EMPLOYEE.MUST ENROLL AND MAINTAIN.

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

OBSERVED MOPS NOT HUNG TO DRY AFTER USE. HAND MOPS TO DRY AFTER USE.

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

ALL CLEAN UTENSILS ,POTS,PANS, FOOD CONTAINERS, MUST BE STORED UPSIDE DOWN/INVERTED.

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

MUST RE CAULK ALONG THE SPLASHGUARD OF THE 3 COMPARTMENT SINK.(CAULK WORN OUT). RUSTY GREASE TRAP BOX UNDER THE 3 COMPARTMENT SINK. MUST REMOVE RUST AND MAINTAIN. MUST REMOVE THE CARDBOARD BEING USED AS A SHELVE LINER IN THE SUSHI AREA.

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

PEELING PAINT ON THE WALLS IN THE KITCHEN. MUST SCRAPE PEELING PAINT AND RE PAINT.

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

BULK FOOD CONTAINERS MUST BE LABELED.

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

DIRTY CLOTH CURTAINS TO BOTH ENTRANCES OF KITCHEN. MUST CLEAN AND MAINTAIN.

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

BROKEN SELF-CLOSING DEVICE ON WASHROOM DOOR. MUST REPAIR/REPLACE.

FACILITIES TO MAINTAIN PROPER TEMPERATURE

FACILITIES UNABLE TO MAINTAIN PROPER TEMPERATURES. TALL REACH-IN COOLER FOUND AT 51F WITH FOODS SUCH AS TOFU AT 52.5F. COOLER TAGGED HELD FOR INSPECTION AND MUST NOT USE UNTIL MAINTAINS A TEMPERATURE OF 40F OR BELOW, C.D.P.H. CONTACTED FOR RE-INSPECT...

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

POTENTIALLY HAZARDOUS FOODS FOUND HELD IN THE ABOVE MENTIONED COOLER AT IMPROPER TEMPERATURES. APPROXIMATELY 2LBS TOFU AT 52.5F, 1 GL. MILK AT 49.6F, 3 DZ EGGS AT 45.6F. ALL FOODS DISCARDED. MANAGEMENT STATES ESTIMATED VALUE TO BE $15.00. CRITICAL CI...

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION

OBSERVED FOOD NOT PROTECTED DURING PREPARATION. EMPLOYEE FOUND RINSING RICE INSIDE UTILITY MOP SINK RUNNING UNDER WATER IN A PAN. INSTRUCTED THE UTILITY MOP SINK IS FOR WASTE WATER DISPOSAL ONLY. REVIEWED PROPER METHODS OF FOOD PREPARATION AND FOOD ...

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

BULK FOOD CONTAINERS MUST BE LABELED.

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

DIRTY CLOTH CURTAINS TO BOTH ENTRANCES OF KITCHEN. MUST CLEAN AND MAINTAIN.

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

BROKEN SELF-CLOSING DEVICE ON WASHROOM DOOR. MUST REPAIR/REPLACE.

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION

All food should be properly protected from contamination during storage, preparation, display, service, and transportation. OBSERVED FOOD NOT PROTECTED DURING PREPARATION. OBSERVED SLICED ONIONS SOAKING IN A BOWL OF WATER INSIDE EXPOSED HAND WASHING...

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

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. MUST INSTALL SPLASH GUARDS BETWEEN EXPOSED HAND SINK AND THREE COMPARTMENT. ALSO AT WASHROOM WASH BOWL AND UTILITY MOP S...

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 NOT USE CARDBOARD AS MATTING FOR FLOORS IN PREP AREA.

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. WATER DAMAGED CEILING TILES AT FRONT PREP MUST REPLACE.

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

Toilet rooms shall be completely enclosed and shall be vented to the outside air or mechanically ventilated. MUST INSTALL SELF-CLOSING DEVICE ON EMPLOYEE WASHROOM DOOR.