Sushi Para M

PROPER COLD HOLDING TEMPERATURES

FOUND THE FOLLOWING TCS FOODS HELD AT IMPROPER TEMPERATURES INSIDE STAND UP 2-DOOR PREP COOLER- TOFU HELD AT 53.8 F AND CREAM CHEESE HELD AT 53.6 F. INSTRUCTED MANAGER TCS FOODS MUST BE HELD AT 41.0 F OR BELOW IF HELD COLD. PRIORITY VIOLATION 7-38-00...

SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED

OBSERVED BOXES OF SINGLE USE ARTICLES STORED UNDER SEWAGE LINES THAT ARE NOT SHIELDED TO INTERCEPT POTENTIAL DRIPS. MANAGEMENT INSTRUCTED TO MOVE ALL ITEMS STORED BENEATH THE SEWAGE LINES OR PROPERLY SHIELD THEM TO INTERCEPT POTENTIAL DRIPS.

NON-FOOD/FOOD CONTACT SURFACES CLEAN

CLEAN HE TOP OF THE DISH MACHINE AND EXTERIOR OF THE GREASE TRAPS.

NON-FOOD/FOOD CONTACT SURFACES CLEAN

CLEAN THE SIDE OF THE SMOKER THAT IS USED AS A TABLETOP NEXT TO THE STOVE, THE INTERIOR OF THE STOVE, THE INTERIOR OF THE ICE MACHINE, EXTERIOR OF THE DEEP FRYER, SHELVES ABOVE THE 3 DOOR PREP COOLER, INTERIOR OF 2 DOOR PREP COOLER.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

NO BACKFLOW PREVENTION DEVICE WAS OBSERVED ON THE WATER SUPPLY LINE TO THE ICE MACHINE. MANAGEMENT INSTRUCTED TO INSTALL AND MAINTAIN.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED

CLEAN THE GREASE BUILDUP ON THE VENTILATION HOOD AND FILTERS.

NON-FOOD/FOOD CONTACT SURFACES CLEAN

4-602.13 CLEAN THE TOP OF THE DISH MACHINE AND EXTERIOR OF THE GREASE TRAPS.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

5-204.12 NO BACKFLOW PREVENTION DEVICE WAS OBSERVED ON THE WATER SUPPLY LINE TO THE ICE MACHINE. MANAGEMENT INSTRUCTED TO INSTALL AND MAINTAIN.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

6-501.12 CLEAN THE WALLS OF THE REAR FOOD PREP AREA.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED

6-501.14 CLEAN THE GREASE BUILDUP ON THE VENTILATION HOOD AND FILTERS.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

OBSERVED ONE OF THE EXPOSED HAND WASHING SINKS IN THE REAR FOOD PREP AREA NOT ACCESSIBLE FOR USE. THERE WAS A SHIPPING PALLET WITH A BOX OF EQUIPMENT STORED IN FRONT OF THE HAND WASHING SINK. MANAGEMENT INSTRUCTED THAT ALL HAND WASHING SINKS MUST B...

FOOD-CONTACT SURFACES: CLEANED & SANITIZED

OBSERVED A SLIMY MOLD-LIKE SUBSTANCE ON THE INTERIOR CONTACT SURFACES OF THE ICE MACHINE. MANAGEMENT INSTRUCTED TO CLEAN AND SANITIZE ALL INTERIOR SURFACES OF THE ICE MACHINE. PRIORITY FOUNDATION 7-38-005. CITATION ISSUED.

CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD

OBSERVED NO CONSUMER ADVISORY REMINDER STATEMENT ON THE MENU TO INFORM CUSTOMERS OF THE RISKS OF CONSUMING RAW OR UNDERCOOKED FOODS. MANAGEMENT INSTRUCTED THAT A REMINDER STATEMENT MUST BE PROVIDED ON ALL MENUS. PRIORITY FOUNDATION VIOLATION 7-38-0...

NON-FOOD/FOOD CONTACT SURFACES CLEAN

CLEAN THE TOP OF THE DISH MACHINE, EXTERIOR OF THE GREASE TRAPS, EXPOSED HAND WASHING SINK IN THE BACK CORNER OF THE REAR FOOD PREP AREA, AND WIRE SHELVES IN THE 2 DOOR PREP COOLER.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

NO BACKFLOW PREVENTION DEVICE WAS OBSERVED ON THE WATER SUPPLY LINE TO THE ICE MACHINE. MANAGEMENT INSTRUCTED TO INSTALL AND MAINTAIN.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

CLEAN THE WALLS OF THE REAR FOOD PREP AREA.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED

CLEAN THE GREASE BUILDUP ON THE VENTILATION HOOD AND FILTERS.

NON-FOOD/FOOD CONTACT SURFACES CLEAN

4-602.13 CLEAN THE GREASE BUILDUP ON TOP OF THE BROILER. CLEAN THE TOP OF THE DISH MACHINE AND INTERIOR OF THE 3 DOOR PREP COOLER IN THE REAR KITCHEN.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED

6-501.14 CLEAN THE GREASE AND DUST BUILD UP ON THE VENTILATION HOOD AND FILTERS.

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

OBSERVED NO CLEAN UP PROCEDURES OR SUPPLIES ON THE PREMISES TO RESPOND TO VOMIT AND DIARRHEAL EVENTS. MANAGEMENT INSTRUCTED TO PROVIDE BOTH. PRIORITY FOUNDATION 7-38-005. CITATION ISSUED.

NON-FOOD/FOOD CONTACT SURFACES CLEAN

CLEAN THE GREASE BUILDUP ON TOP OF THE BROILER. CLEAN THE TOP OF THE DISH MACHINE AND INTERIOR OF THE 3 DOOR PREP COOLER IN THE REAR KITCHEN.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

CLEAN THE FLOOR IN THE REAR FOOD PREP AREA.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED

CLEAN THE GREASE AND DUST BUILD UP ON THE VENTILATION HOOD AND FILTERS.

PREVIOUS CORE VIOLATION CORRECTED

PREVIOUS CORE VIOLATIONS FROM REPORT #2320358 ON 10/23/19 NOT CORRECTED: 55 - OBSERVED FOOD SPLATTERS AND DUST BUILDUP ON CEILING TILES IN REAR PREP AREA. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN. 57 - OBSERVED NO FOOD HANDLER TRAINING AVAILABLE. ALL...

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

OBSERVED NO EMPLOYEE HEALTH POLICY AVAILABLE. INSTRUCTED MANAGER TO PROVIDE IN A VERIFIABLE MANNER EMPLOYEE RESPONSIBILTIY TO REPORT ANY ILLNESS TRANSMISSIBLE THROUGH FOOD. PRIORITY FOUNDATION 7-38-010

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

OBSERVED NO PROCEDURES OR SUPPLIES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS. INSTRUCTED MANAGER TO PROVIDE CLEAN UP POLICY AND SUPPLIES. PRIORITY FOUNDATION 7-38-005

REQUIRED RECORDS AVAILABLE: SHELLSTOCK TAGS, PARASITE DESTRUCTION

OBSERVED NO PARASITE DESTRUCTION RECORDS FOR SUSHI. INSTRUCTED MANAGER TO PROVIDE FREEZING RECORDS FOR PARASITE DESTRUCTION FOR ALL RAW, RAW-MARINATED, PARTIALLY COOKED OR MARINATED-PARTIALLY COOKED FISH BEFORE SERVICE OR SALE IN READY TO EAT FORM. ...

PROPER DATE MARKING AND DISPOSITION

OBSERVED NO DATE MARKING ON READY TO EAT TCS FOOD. ALL REFRIGERATED READY TO EAT TCS FOOD HELD MORE THAN 24 HOURS SHALL BE CLEARLY MARKED WITH DATE BY WHICH FOOD IS TO BE SOLD, CONSUMED, OR DISCARDED. PRIORITY FOUNDATION 7-38-005

FOOD PROPERLY LABELED; ORIGINAL CONTAINER

OBSERVED FOOD STORAGE CONTAINERS NOT LABELED IN COOLERS AND STORAGE AREA. INSTRUCTED MANAGER TO LABEL ALL CONTAINERS WITH COMMON NAME OF FOOD.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

OBSERVED FOOD ITEMS STORED IN FLOOR IN REAR PREP AREA. INSTRUCTED MANAGER TO ELEVATE ALL STOCK SIX INCHES OFF FLOOR.

NON-FOOD/FOOD CONTACT SURFACES CLEAN

OBSERVED RESIDUE ON INTERIOR SURFACES OF ICE MACHINE, GREASE BUILDUP ON EXTERIOR SURFACES OF COOKING EQUIPMENT. INSTRUCTED MANAGER TO CLEAN AND SANITIZE ALL FOOD AND NON-FOOD CONTACT SURFACES.

TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED

OBSERVED NO COVERED WASTE RECEPTACLE IN WOMEN WASHROOM. INSTRUCTED MANAGER TO PROVIDE AND MAINTAIN.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

OBSERVED PEELING PAINT ON WALLS IN PREP AND DINING AREAS. INSTRUCTED MANAGER TO REPAIR AND MAINTAIN.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

OBSERVED FOOD SPLATTERS AND DUST BUILDUP ON CEILING TILES IN REAR PREP AREA. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING

OBSERVED NO FOOD HANDLER TRAINING AVAILABLE. ALL FOOD HANDLERS MUST PROVIDE FOOD HANDLER TRAINING.

ALLERGEN TRAINING AS REQUIRED

OBSERVED NO ALLERGEN TRAINING AVAILABLE. ALL CERTIFIED MANAGERS MUST PROVIDE ALLERGEN TRAINING.

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

Observed slight dirt accumulation on the upper interior portions of the ice machine used for human consumption. Instructed facility to clean, sanitize, and maintain.

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

Observed dirt and debris on the floors in various areas: at the server stations, at the sushi counter in the corner of the counter near seating, in the kitchen along wall bases and under and around equipment and dish washing areas. Instructed facilit...

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

Observed dust accumulation on the kitchen ceiling around the air vents and food splattered on the kitchen ceiling tiles. Instructed facility to clean and maintain. Observed the caulking between the wall and three compartment sink and between the wal...

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

Observed large waste water pipe in basement to be worn and rusting at the bottom of the curve in pipe. Instructed facility to repair and maintain.

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

OBSERVED DIRT ON THE INTERIOR PANELS OF ICE MACHINE. MUST CLEAN AND MAINTAIN. OBSERVED GREASE AND DIRT ON SIDES OF COOKING EQUIPMENT IN KITCHEN FOOD PREP AREA. MUST CLEAN AND MAINTAIN.

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

OBSERVED GREASE BUILD-UP ON FLOOR UNDER AROUND AND BEHIND COOKING EQUIPMENT. MUST CLEAN AND MAINTAIN. OBSERVED DIRT AND DEBRIS ON FLOOR ON BASEMENT ALONG WALLBASE AND UNDERNEATH DRY STORAGE SHELVING. MUST CLEAN AND MAINTAIN.MUST MAINTAIN FLOOR DRY ON...

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

OBSERVED DIRT AND DEBRIS ON WALL BEHIND DISH MACHINE. MUST CLEAN AND MAINTAIN.

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

OBSERVED EXPOSED HAND WASHING SINK AT FRONT SUSHI AREA DRAINING SLOW. MUST REPAIR AND MAINTAIN.

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

NOTED INTERNAL TEMPERATURES OF THE FOLLOWING POTENTIALLY HAZARDOUS FOOD ITEMS INSIDE COOLERS TO BE IMPROPER:- CHICKEN 46.1F, SUSHI 64.1F, TUNA 56F, SUSHI 51F, SALMON 47.4F AND SHRIMP 44.1F. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 13 LBS OF PR...

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED

NOTED REAR EXPOSED HAND WASH SINK INACCESSIBLE WITH BOXES OF COOKING OIL AND GALLONS OF SOY SAUCE IN FRONT OF THE HAND WASH SINK. INSTRUCTED TO HAVE ALL HAND WASH SINKS ACCESSIBLE AT ALL TIMES. MANAGER IMMEDIATELY HAD EMPLOYEES REMOVE CONTAINERS FROM...

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

NOTED ASSORTED FOOD ITEMS THROUGH OUT COOLERS AND FREEZERS NOT PROPERLY LABELED. INSTRUCTED TO PROPERLY LABEL ALL FOOD ITEMS WITH PRODUCT NAME PREPARED BY DATE.

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

INSTRUCTED TO CLEAN RUBBERS GASKET LINING AT DOOR OF REAR PREP AREA WITH DIRT AND DEBRIS ENCRUSTED ON THE LININGS.

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

INSTRUCTED TO CLEAN ALL SHELVES AT THE REAR KITCHEN PREP AREA WITH SPILLS, FOOD PARTICLES AND DIRT.

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

SPLASHGUARDS ARE NEEDED FOR EXPOSED HAND WASHING SINK AT THE FRONT SUSHI BAR. MUST INSTALL/MAINTAIN.

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

DETAIL CLEAN VENTILATION HOOD AND FILTERS ABOVE COOKING EQUIPMENT. MUST REMOVE GREASE BUILD-UP.

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

DETAIL CLEAN CEILING IN FOOD PREPARATION AREA ABOVE COOKING EQUIPMENT. MUST REMOVE DIRT AND DEBRIS.

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

OBSERVED EXPOSED HAND WASHING SINK IN FOOD PREPARATION AREA DRAINING SLOW. MUST REPAIR/MAINTAIN.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

OBSERVED ICE SCOOPS IMPROPERLY STORED. MUST PROPERLY STORE ICE SCOOPS IN A CLEAN CONTAINER TO PREVENT CONTAMINATION.

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

FLOORS ALONG THE WALL BASE AND IN CORNERS NEED CLEANING TO REMOVE DEBRIS.

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

OBERSEVED LOW-TEMP DISH WASHING MACHINE NOT PROPERLY DISPENSING SANITIZING SOLUTION WHILE EMPLOYEE WAS WASHING DISHES. SANITIZING TEST STRIP READ 0ppm AT THIS TIME OF INSPECTION. CITATION ISSUED. DISHWASHER TAGGED AND HELD FOR INSPECTION. INSTRUCTED ...

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

MUST CLEAN THE INTERIOR OF ICE MACHINE.

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

FLOORS ALONG THE WALL BASE AND IN CORNERS NEED CLEANING TO REMOVE DEBRIS.

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

CLEAN THE HOOD,FILTERS,COOKING EQUIPMENT AND STOVE THICK WITH GREASE BUILDUP ON THEM.

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

FOUND LARGE STANDING ICE MACHINE WITH BLACK SUBSTANCE AND LIME BUILDUP INSIDE THE UNIT. 7-38-005(A) SERIOUS CITATION GIVEN. UNIT IS TAGGED DO NOT USE. WHEN THE ICE MACHINE IS READY FOR AN INSPECTION FAX A LETTER TO THE DEPARTMENT OF PUBLIC HEALTH A...

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

CLEAN THE HOOD, FILTERS COOKING EQUIPMENT, FRYERS STOVE THICK WITH GREASE BUILDUP.

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

MUST CLEAN FLOORS UNDER AND BEHIND ALL EQUIPMENT, REAR KITCHEN AREA BEHIND COOKING EQUIPMENT, AND FLOOR DRAIN COVERS NEEDED BASEMENT STORAGE AREA

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

FOUND WALL WITH SCATTERED SITES OF PEELING DEBRIS BEHIND DRY STORAGE IN BASEMENT AREA, AND FRONT WALL LEADING TO REAR OUTSIDE AREA, MUST REPAIR TO SMOOTH, EASILY CLEANABLE SURFACE

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

FOUND DUST ACCUMULATION ON VENTILATION COVERS IN DINING AREAS.

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. KNIFE RACK NEEDED FOR KNIFE STORAGE RESTRICT STORING BETWEEN EQUIPMENT

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

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. CUTTING BOARD IN REAR KITCHEN PREP AREA NEEDS CLEANED, OR REPLACED, BADLY STAINED, INTERIOR OF FRYERS AND COUNTER TA...

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 CLEAN FLOORS UNDER AND BEHIND ALL EQUIPMENT, REAR KITCHEN AREA BEHIND COOKING EQUIPMENT, AND FLOOR DRAIN COVERS NEEDED BASEMENT STOR...

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. FOUND WALL WITH SCATTERED SITES OF PEELING DEBRIS BEHIND DRY STORAGE IN BASEMENT AREA, AND FRONT WALL LEADING TO REAR OUTSIDE AREA, MUST REPAIR TO SMOOTH, EASILY CLEANABLE SURFACE

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

MUST STORE EMPLOYEES BELONGINGS ONE DESIGNATED AREA NICE AND NEATLY

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

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 REMOVE ALL UNUSED EQUIPMENT, THATS NOT CLEAN...

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED

Adequate and convenient toilet facilities shall be provided. They should be properly designed, maintained, and accessible to employees at all times. FOUND EXPOSED HANDSINK IN KITCHEN NOT ACCESSIBLE MANY BUCKETS ON FLOOR BLOCKING SAID SINK,NO HAND...

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

All food not stored in the original container shall be stored in properly labeled containers. The licensee shall inform the public in writing of the Chicago Department of Public Health?s Consumer Advisory relating to consuming raw and undercooked ani...

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.SPLASHGUARDS ARE NEEDED FOR EXPOSED HANDSINKS AT SUSHI BAR.

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.FOUND WALL WITH SCATTERED SITES OF PEELING DEBRIS BEHIND DRY STORAGE IN BASEMENT MUST REPAIR TO SMOOTH,EASILY CLEANABLE SURFACE.

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

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...

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

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.FOUND PERSONAL BELONGINGS IN KITCHEN NOT STORED IN A ...

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

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. INSTRUCTED TO INVERT ALL CLEAN UTENSILS ON SHE...

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. INSTRUCTED TO REPAIR SHELF BOTTOM CASE RUSTING UNDER HOOD.

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

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. INSTRUCTED TO CLEAN HAND WASH SINKS IN KITCHEN,CLEAN MOP SINK,EXTERIORS OF DISH MACHINE,REACH IN COOLER DOORS WITH 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. INSTRUCTED TO MAINTAIN FLOORS IN BASEMENT WITH STANDING WATER DRY AT BASEMENT,AT ALL TIMES. CLEAN FLOORS IN TOILETS ALSO WITH DEBRIS.

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. INSTRUCTED TO CLEAN WALLS AT DISH MACHINE,WALLS AT 3COMP.,AND AT HAND WASH SINKS,WALLS AT ICE MACHINE,AND WALLS AT MOP SINK WITH STAINS AND FOOD DEBRIS,AND MAINTAIN SAME AT ALL TIM...