SUSHI PARA M.

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.

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.

CLEAN THE FLOOR IN THE REAR FOOD PREP AREA.

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

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 FOOD HANDLERS MUST PROVIDE FOOD HANDLER TRAINING. 58 - OBSERVED NO ALLERGEN TRAINING AVAILABLE. ALL CERTIFIED MANAGERS MUST PROVIDE ALLERGEN TRAINING. PRIORITY FOUNDATION 7-42-090. CITATION ISSUED.

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

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

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. PRIORITY VIOLATION 7-38-005

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

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

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

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.

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

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

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

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

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

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

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 facility to clean said areas and maintain.

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 wall and the dish machine sprayer sink to be black and worn. Instructed facility to remove caulking, clean affected areas, recaulk, and maintain.

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.

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.

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 BASEMENT TO PREVENT PEST BREADING.

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

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

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 PRODUCTS WORTH $32.00 THROUGH DENATURING PROCESS. CRITICAL VIOLATION #7-38-005(A)

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 THE FRONT OF SINK. CRITICAL VIOLATION #7-38-030

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.

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

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

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

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

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

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

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

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

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 MANAGER TO SET UP THE 3 COMPARTMENT SINK for WASHING, RINSING AND SANITIZING.

MUST CLEAN THE INTERIOR OF ICE MACHINE.

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

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

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 AND A INSPECTOR WILL RETURN TO REMOVE THE TAG. FAX# 312-746-4240.

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

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

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

FOUND DUST ACCUMULATION ON VENTILATION COVERS IN DINING AREAS.

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

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 TABLE TOP NEEDS DETAILED CLEANING IN KITCHEN PREP AREA

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 STORAGE AREA

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

MUST STORE EMPLOYEES BELONGINGS ONE DESIGNATED AREA NICE AND NEATLY

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 FROM KITCHEN PREP AREA

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 HANDSOAP,FOUND STORING MULTI-USE UTENSIL INSIDE HANDSINK.INSTRUCTED TO REMOVE,USE HANDSINK FOR HANDWASHING ONLY.

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 animal products.FOUND NO CONSUMARY ADVISORY SIGNAGE POSTED,PREPARED FOOD ITEMS IN COOLERS NOT LABELED/DATED.

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.

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: 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. FOUND DUST ACCUMULATION ON VENTILATION COVERS IN DINING AREAS.

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 DESIGNATED AREAS.

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 SHELVING UNITS THROUGHOUT FACILITY.

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.

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 STAIN AND DEBBRIS.ALSO VENTS IN BOY AND GIRLS TOILET DUSTY INSTRUCTED TO CLEAN.

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.

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 TIMES.