Sushi Mura Chicago

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

OBSERVED NO HAND WASHING SIGNS NEAR HAND WASHING SINKS IN FRONT SUSHI PREP AREA AND REAR KITCHEN FOOD PREP AREA. MUST PROVIDE AND MAINTAIN.

IN-USE UTENSILS: PROPERLY STORED

OBSERVED ICE SCOOPS STORED INSIDE ICE MACHINE LOCATED 0N THE FRONT SUSHI PREP AREA. MUST PROPERLY STORED ICE SCOOPS IN ACLEAN CONTAINER TO PREVENT CONTAMINATION.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

OBSERVED GREASE BUILD UP ON FLOOR BEHIND COOKING EQUIPMENT AND AROUND PIPES. MUST CLEAN AND MAINTAIN.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING

NO PROOF OF FOOD HANDLER TRAINING OR CERTIFICATES FOR REQUIRED EMPLOYEES. MUST PROVIDE.

PERSONAL CLEANLINESS

NOTED FOOD HANDLERS NOT WEARING EFFECTIVE HAIR RESTRAINTS. MUST WEAR AT ALL TIMES WHILE PREPARING FOODS.

WIPING CLOTHS: PROPERLY USED & STORED

WIPING CLOTHS THROUGHOUT ALL PREP AREAS MUST BE HELD IN A CLEAN CONTAINER WITH A SANITIZING SOLUTION BETWEEN USE.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING

NO PROOF OF FOOD HANDLER TRAINING OR CERTIFICATES FOR REQUIRED EMPLOYEES. MUST PROVIDE.

PREVIOUS PRIORITY FOUNDATION VIOLATION CORRECTED

PREVIOUS PRIORITY FOUNDATION VIOLATION #25 NOT CORRECTED FROM REPORT #2591553 ON 3-22-24. #25-MENU DOES NOT DISCLOSE AND INFORM CONSUMERS THE SPECIFIC MENU ITEMS THAT ARE RAW OR UNDERCOOKED SUCH AS RAW FISH. MUST DISCLOSE AND REMIND CUSTOMERS OF SUCH...

PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES

PERSON IN DOES DOES NOT HAVE A VALID CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE. PRIORITY FOUNDATION VIOLATION.

CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE

NO CITY OF CHICAGO CERTIFIED FOOD MANAGER ON SITE DURING THE INSPECTION WHILE TCS FOODS SUCH AS COOKED SHRIMP ARE BEING PREPARED. PRIORITY FOUNDATION VIOLATION 7-38-012 CITATION ISSUED.

FOOD-CONTACT SURFACES: CLEANED & SANITIZED

NOTED SOME AREAS INSIDE THE ICE MACHINE IN NEED OF CLEANING.

PROPER HOT HOLDING TEMPERATURES

OBSERVED APPROXIMATELY 10 LBS COOKED SHRIMP AND SOFT SHELL CRAB TEMPURA ON A PAN TIGHTLY COVERED WITH PLASTIC WRAP ON PREP SHELVING NEXT TO THE DEEP FRYERS HELD AT AN IMPROPER HOT HOLDING TEMPERATURE OF 85.1F AND 64.7F. COOK ON SITE STATED THE FOODS ...

CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD

MENU DOES NOT DISCLOSE AND INFORM CONSUMERS THE SPECIFIC MENU ITEMS THAT ARE RAW OR UNDERCOOKED SUCH AS RAW FISH. MUST DISCLOSE AND REMIND CUSTOMERS OF SUCH FOOD ON BOTH THE PRINTED AND VIRTUAL MENUS. PRIORITY FOUNDATION VIOLATION.

THERMOMETERS PROVIDED & ACCURATE

NO METAL STEM THERMOMETER ON SITE TO MONITOR HOT AND COLD FOOD TEMPERATURES. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED.

INSECTS, RODENTS, & ANIMALS NOT PRESENT

NOTED SMALL FLIES IN THE FOLLOWING AREAS: APPROXIMATELY 15 TO 20 FLIES IN THE WASHROOM HALLWAY WHERE BUS PANS AND GARBAGE CANS ARE STORED. 10 NOTED THROUGHOUT THE SUSHI BAR PREP AREA. 5 TO 10 NOTED AT THE DISHWASHING AREAS. INSTRUCTED TO ELIMINATE AL...

PERSONAL CLEANLINESS

NOTED FOOD HANDLERS NOT WEARING EFFECTIVE HAIR RESTRAINTS. MUST WEAR AT ALL TIMES WHILE PREPARING FOODS.

WIPING CLOTHS: PROPERLY USED & STORED

WIPING CLOTHS THROUGHOUT ALL PREP AREAS MUST BE HELD IN A CLEAN CONTAINER WITH A SANITIZING SOLUTION BETWEEN USE.

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

MUST NOT USE CLOTH AS A GRIP ON FOOD STRAINER. MUST BE SMOOTH AND CLEANABLE.

NON-FOOD/FOOD CONTACT SURFACES CLEAN

EXCESSIVE GREASE ON PIPING BEHIND THE COOKS LINE EQUIPMENT.----HANGING CLOTH CURTAINS SEPARATING THE FRONT SUSHI PREP AND KITCHEN NOTED DIRTY. MUST CLEAN AND MAINTAIN ALL.----ALL RAW WOODEN BLOCKS BEING USED AS PROPS AT THE SUSHI BAR PREP MUST BE PAI...

NON-FOOD/FOOD CONTACT SURFACES CLEAN

INTERIOR OF THE TOASTER OVEN DIRTY WITH FOOD DEBRIS AND GREASE. MUST CLEAN AND MAINTAIN.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

MUST NOT STORE EMPLOYEES STREET SCOOTERS IN THE REAR DRY FOOD STORAGE AREA.----ALL STORED ITEMS THROUGHOUT THE MOP CLOSET ROOM MUST BE ELEVATED FROM THE FLOORS AND ALL OTHER UNNECESSARY ITEMS REMOVED.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING

NO PROOF OF FOOD HANDLER TRAINING OR CERTIFICATES FOR REQUIRED EMPLOYEES. MUST PROVIDE.

IN-USE UTENSILS: PROPERLY STORED

NOTED SERVING PLATES ON SHELVES AT THE KITCHEN PREP AREA AND DINING AREA NOT PROPERLY STORED. INSTRUCTED TO INVERT ALL SERVING PLATES TO PREVENT DUST ACCUMULATION.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED

NOTED DIRT AND GREASE ACCUMULATION INSIDE, ON PIPES/CONDUITS AND ON EDGES OF THE EXHAUST HOOD AND FILTERS ABOVE COOKING EQUIPMENT. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN HOOD, FILTERS AND PIPES/CONDUITS.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

NOTED NO SOAP AT HAND WASH SINK OF THE SUSHI BAR. INSTRUCTED TO HAVE SOAP AND PAPER TOWELS AT ALL HAND WASHING SINKS. PRIORITY FOUNDATION VIOLATION #7-38-030(C). CITATION ISSUED.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

NOTED NO PAPER TOWELS AT HAND WASH SINK OF THE SUSHI BAR. INSTRUCTED TO HAVE SOAP AND PAPER TOWELS AT ALL AHND WASHING SINKS. PRIORITY FOUNDATION VIOLATION#7-38-030(C). CITATION ISSUED. CONSOLIDATED WITH ABOVE CITATION.

FOOD-CONTACT SURFACES: CLEANED & SANITIZED

NOTED INNER COMPARTMENT OF ICE MACHINE NOT CLEANED. INSTRUCTED TO CLESN, SANITIZE AND MAINTAIN.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

NOTED EMPLOYEE DRINKS STORED AT THE SAME REFRIGERATION UNIT WITH CUSTOMER FOODS. INSTRUCTED TO PROVIDE A DESIGNATED AREA WHERE EMPLOYEES CAN STORE THEIR FOOD.

IN-USE UTENSILS: PROPERLY STORED

NOTED SERVING PLATES ON SHELVES AT THE KITCHEN PREP AREA AND DINING AREA NOT PROPERLY STORED. INSTRUCTED TO INVERT ALL SERVING PLATES TO PREVENT DUST ACCUMULATION.

GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED

]NOTED OUTSIDE GARBAGE DUMPSTERS OVERLOADED AND PREVENTING PROPER LID CLOSURE. INSTRUCTED TO ALWAYS HAVE DUMPSTER LID CLOSED TO PREVENT FOOD SOURCE FOR PEST PRIORITY FOUNDATION VIOLATION#7-38-020(B). CITATION ISSUED

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

INSTRUCTED TO CLEAN AND MAINTAIN FLOOR DRAINS ESPECIALLY AT THE DISH WASHING AREA.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED

NOTED DIRT AND GREASE ACCUMULATION INSIDE, ON PIPES/CONDUITS AND ON EDGES OF THE EXHAUST HOOD AND FILTERS ABOVE COOKING EQUIPMENT. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN HOOD, FILTERS AND PIPES/CONDUITS.