Sushi Pink

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

OBSERVED MISSING HANDWASH SIGNAGE AT FRONT PREP HANDWASH SINK, INSTRUCTED TO INSTALL AND MAINTAIN.

FOOD-CONTACT SURFACES: CLEANED & SANITIZED

OBSERVED LOW-TEMPERATURE WAREWASHING MACHINE LOCATED IN THE KITCHEN'S DISH AREA NOT PROPERLY SANITIZING. THE SANITIZING RESIDUAL CONCENTRATION WAS OBSERVED AT 0 PPM AT THE TIME OF INSPECTION. INSTRUCTED PERSON IN CHARGE TO REPAIR TO MEET SANITIZING R...

INSECTS, RODENTS, & ANIMALS NOT PRESENT

OBSERVED A 1/4" GAP AT THE BOTTOM OF THE REAR EXIT DOOR. MUST PROVIDES A TIGHT-FITTING SEAL AT ALL OUTER OPENINGS TO PREVENT PESTS ' ENTRY.

WIPING CLOTHS: PROPERLY USED & STORED

OBSERVED WET WIPING CLOTHS ON SEVERAL PREP SURFACE AREAS. INSTRUCTED TO PROPERLY STORE WIPING CLOTHS IN A SANITIZING SOLUTION BETWEEN USES TO PREVENT CONTAMINATION OF EQUIPMENT & FOOD. MUST MAINTAIN.

THERMOMETERS PROVIDED & ACCURATE

OBSERVED NO AMBIENT AIR THERMOMETER INSIDE THE 2-DOOR ATOSA COOLER NEAR THE FRONT COUNTER. MUST PROVIDE AND MAINTAIN.

NON-FOOD/FOOD CONTACT SURFACES CLEAN

FOUND HEAVY ICE BUILD UP INSIDE THE CHEST FREEZERS. MUST DEFROST, REMOVE ICE, CLEAN, AND MAINTAIN.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED

OBSERVED HEAVY DUST BUILD UP ON THE CEILING VENT INSIDE THE WOMEN'S WASHROOM. MUST CLEAN AND MAINTAIN.

CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE

NO CERTIFIED FOOD MANAGER ON SITE WHILE TCS FOODS WERE BEING PREPARED AND SERVED(TUNA, SALMON). INSTRUCTED TO HAVE A CERTIFIED FOOD MANAGER ON SITE AT ALL TIMES WHILE TCS FOODS ARE BEING PREPARED AND SERVED. PRIORITY FOUNDATION VIOLATION. 7-38-012. C...

PROPER HOT HOLDING TEMPERATURES

OBSERVED RICE AT IMPROPER HOT HOLDING TEMPERATURE AT 77.2F. TCS FOODS MUST BE AT PROPER HOT HOLDING TEMPERATURE AT 135.0F OR ABOVE. FOOD HAS BEEN DISCARDED AND DENATURED. FOOD WEIGHING APPROXIMATELY 15 LBS AT A COST OF $40.00. PRIORITY VIOLATION. 7-3...

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

2-102.14(O) OBSERVED NO WRITTEN EMPLOYEE HEALTH POLICY ON SITE. INSTRUCTED FACILITY TO ESTABLISH AN APPROPRIATE EMPLOYEE HEALTH POLICY AND MAINTAIN WITH VERIFIABLE SIGNED COPIES ON SITE FOR ALL FOOD EMPLOYEES IN ACKNOWLEDGMENT OF REPORTING AGREEMENT....

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

2-501.11 OBSERVED NO WRITTEN PROCEDURES OR SUPPLIES FOR RESPONDING TO VOMITING OR DIARRHEAL EVENTS. SUPPLIES MUST INCLUDE ADEQUATE SANITIZER THAT ELIMINATES NOROVIRUS. INSTRUCTED FACILITY TO PROVIDE CLEAN UP POLICY AND SUPPLIES TO PROPERLY HANDLE BOD...

FOOD PROPERLY LABELED; ORIGINAL CONTAINER

3-302.12 NOTED NO LABELS FOR BULK STORAGE CONTAINERS (RICE). INSTRUCTED PERSON IN CHARGE ALL BULK AND WORKING FOOD INGREDIENT CONTAINERS MUST BE LABELED WITH CONTENTS NAME.

UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED

4-903.11 (A;B;D) OBSERVED PLATES AND BOWLS NOT INVERTED. INSTRUCTED MANAGEMENT TO INVERT PLATES AFTER SANITIZING AND AIR DRYING.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

6-501.12 OBSERVED FLOOR DRAINS WITH EXCESSIVE FOOD DEBRIS. INSTRUCTED TO REMOVE, CLEAN AND MAINTAIN.

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

OBSERVED NO WRITTEN EMPLOYEE HEALTH POLICY ON SITE. INSTRUCTED FACILITY TO ESTABLISH AN APPROPRIATE EMPLOYEE HEALTH POLICY AND MAINTAIN WITH VERIFIABLE SIGNED COPIES ON SITE FOR ALL FOOD EMPLOYEES IN ACKNOWLEDGMENT OF REPORTING AGREEMENT. PRIORITY F...

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

OBSERVED NO WRITTEN PROCEDURES OR SUPPLIES FOR RESPONDING TO VOMITING OR DIARRHEAL EVENTS. SUPPLIES MUST INCLUDE ADEQUATE SANITIZER THAT ELIMINATES NOROVIRUS. INSTRUCTED FACILITY TO PROVIDE CLEAN UP POLICY AND SUPPLIES TO PROPERLY HANDLE BODILY FLUID...

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL

NOTED IMPROPER COLD-HOLD TEMPERATURE OF 60F AT 1 OF 2 SUSHI DISPLAY CASES. FOOD STORED INSIDE WAS ORIGINALLY IN REFRIGERATOR UNIT OVERNIGHT AND TRANSFERRED TO DISPLAY CASE UPON OPENING; FOODS WERE AT PROPER TEMPS. INFORMED ALL REFRIGERATOR UNITS SHAL...

FOOD PROPERLY LABELED; ORIGINAL CONTAINER

NOTED NO LABELS FOR BULK STORAGE CONTAINERS (RICE). INSTRUCTED PERSON IN CHARGE ALL BULK AND WORKING FOOD INGREDIENT CONTAINERS MUST BE LABELED WITH CONTENTS NAME.

INSECTS, RODENTS, & ANIMALS NOT PRESENT

OBSERVED PEST ACTIVITY WITH APPROX. 20 SMALL FLIES NOTED DURING INSPECTION. SMALL FLY ACTIVITY WAS NOTED NEAR THE DISH MACHINE. INSTRUCTED TO CONSULT PEST CONTROL AS ADDITIONAL SERVICES ARE NEEDED TO MINIMIZE OR ELIMINATE ACTIVITY PRIOR TO RE-INSPECT...

UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED

OBSERVED PLATES AND BOWLS NOT INVERTED. INSTRUCTED MANAGEMENT TO INVERT PLATES AFTER SANITIZING AND AIR DRYING.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

OBSERVED FLOOR DRAINS WITH EXCESSIVE FOOD DEBRIS. INSTRUCTED TO REMOVE, CLEAN AND MAINTAIN.

PREVIOUS CORE VIOLATION CORRECTED

NOTED CONTINUED NON COMPLIANCE FROM REPORT #2355548 ON 12/17/19. PREVIOUS CORE VIOLATIONS NOT CORRECTED: (#49) 4-602.13 - OBSERVED EXCESSIVE FOOD DEBRIS INSIDE OF OVEN IN PREP AREA AND INSIDE ALL REFRIGERATION UNITS. INSTRUCTED TO CLEAN AND MAINTAI...

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

OBSERVED NO SIGNED EMPLOYEE HEALTH POLICIES ON SITE FOR ALL FOOD AND CONDITIONAL EMPLOYEES. INSTRUCTED TO PROVIDE AND MAINTAIN ON SITE FOR REVIEW.PRIORITY FOUNDATION VIOLATION. 7-38-010. NO CITATION ISSUED.

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

OBSERVED NO CLEAN UP PROCEDURE POSTED OR NECESSARY ITEMS OUTLINED IN THE POLICY AVAILABLE ON SITE FOR RESPONDING TO VOMIT AND DIARRHEAL EVENTS THAT CAN OCCUR IN THE FOOD ESTABLISHMENT. PRIORITY FOUNDATION VIOLATION. 7-38-005. NO CITATION ISSUED.

PROPER DATE MARKING AND DISPOSITION

OBSERVED NO LABELS ON VARIOUS TCS FOODS STORED IN REFRIGERATION UNITS THROUGHOUT (BBQ EEL, SOUPS, CRAB FILLING,ETC) . INSTRUCTED TO PROVIDE DISCARD OR USE BY DATE LABELS ON ALL FOOD ITEMS PREPARED ON SITE AND HELD FOR MORE THAN 24 HOURS AND MAINTAIN....

NON-FOOD/FOOD CONTACT SURFACES CLEAN

OBSERVED EXCESSIVE FOOD DEBRIS INSIDE OF OVEN IN PREP AREA AND INSIDE ALL REFRIGERATION UNITS. INSTRUCTED TO CLEAN AND MAINTAIN.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED

OBSERVED ACCUMULATED DUST, DIRT AND GREASE DRIPPING FROM VENTILATION HOOD PIPING. MUST CLEAN CEILING FAN AND CEILING TILES THROUGHOUT PREP AREA AND MAINTAIN.

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

MUST LABEL FOOD CONTAINERS (RICE) WHEN FOOD HAS BEEN REMOVED FROM ITS ORIGINAL PACKAGING.

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

MUST DISCONTINUE STORING ICE SCOOP DIRECTLY IN ICE, PROVIDE SEPARATE HOLDER FOR ICE SCOOP AND MAINTAIN.

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

MUST DETAIL CLEAN DEBRIS FROM FLOORS UNDER HEAVY EQUIPMENT IN PREP AREA.

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

MUST DETAIL CLEAN EXCESSIVE DUST ACCUMULATION FROM CEILING VENTS IN MENS & WOMENS TOILET ROOMS.

LINEN: CLEAN AND SOILED PROPERLY STORED

MUST STORE RAGS IN SANITIZER WATER BETWEEN USES TO PREVENT CROSS CONTAMINATION.

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

EXTERIOR OF COOLERS/FREEZERS NOT CLEAN, EXCESSIVE DEBRIS. INSTD TO CLEAN AND MAINTAIN.

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

FLOOR BY FRONT DOOR AREA IN POOR REPAIR, INSTRUCTED TO REPAIR AND BETTER MAINTAIN,

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

WALL BY COOKING EQUIPMENT NOT CLEAN, INSTRUCTED TO CLEAN DAILY AND MAINTAIN DAILY,

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

RUBBER GASKET OF PREP COOLER DOOR UNDER SUSHI LINE IN POOR REPAIR, LOOSE/TORN. INSTD TO REPAIR SAME.

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

UNDERNEATH DOOR HANDLES OF ALL COOLERS/FREEZERS NOT CLEAN, EXCESSIVE DEBRIS. INSTD TO CLEAN AND MAINTAIN.

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

INTERIOR OF HOOD AND ANSEL SYSTEM WITH EXCESSIVE GREASE ACCUMULATION. INTSTD TO CLEAN AND MAINTAIN.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

WIPING CLOTHS IMPROPERLY STORED. INSTD TO STORE PROPERLY IN SANITIZING SOLUTION.

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA

EXPOSED HANDSINK AT SUSHI PREP AREA NOT ACCESSIBLE, BLOCKED BY 2 LARGE RICE HOLDING UNITS. ALSO NO SANITARY HAND DRYING DEVICES AT EITHER EXPOSED HANDSINKS. COMMON TOWEL BEING USED AT BAR EXPOSED HANDSINK. INSTD TO HAVE EXPOSED HANDSINKS ACCESSIBLE A...

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

RUSTY SURFACES ON EXTERIOR OF GREASE INTERCEPTOR. INSTD TO REMOVE RUST AND MAINTAIN.

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

EXTERIOR OF OVEN, AND INTERIOR RUBBER DOOR GASKETS OF COOLERS NOT CLEAN, DEBRIS ACCUMULATION. INSTD TO CLEAN AND MAINTAIN.

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

LIGHTSHILEDS MISSING FOR LIGHTS IN PREP AREA AND DISHMACHINE AREA. PROVIDE SAME. INADEQUATE, DIM LIGHT IN WOMENS TOILET ROOM. INSTD TO PROVIDE ADEQUATE LIGHT AND MAINTAIN.

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

REMOVE RUST-LIKE DEPOSITS FROM EXTERIOR OF GREASE TRAP NEAR 3 COMPARTMENT SINK. REMOVE ALL ALUMINUM FOIL FROM SHELVES IN FOOD PREP AREA.

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

CLEAN THE FOLLOWING: INTERIORS AND EXTERIORS OF BOTH DEEP FRYERS, ALL STORAGE SHELVES IN DISH WASHING AREA, AND EXTERIORS IF COOLERS IN FOOD PREP AREA.

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

CLEAN STAINS FROM WALLS WHERE PRESENT. CLEAN GREASE BUILD-UP FROM HOOD AND ATTACHED EQUIPMENT(ANSEL SYSTEM) ABOVE COOKING EQUIPMENT.

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

SUSHI RICE FOUND AT ROOM TEMPERATURE IN COLD RICE COOKER IN FOOD PREP AREA AT 75.4F(NO LETTER INDICATING PRODUCT HAS BEEN TESTED BY A LAB). PRODUCT FOUND AT IMPROPER TEMPERATURE DISCARDED. CRITICQL VIOLATION 7-38-005(A).

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

ROACH ACTIVITY OBSERVED ON PREMISES. 1 LARGE ROACH OBSERVED FALLING OFF SHELF ABOVE SMALL REFRIGERATED PREP COOLER NEAR DEEP FRYERS WHEN ALUMINUM FOIL WAS REMOVED FROM SHELF DIRECTLY ABOVE UNIT. ALSO OBSERVED 20 ROACH DROPPINGS AND 2 LIVE ROACHES ON ...

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

ALL MULTI-USE UTENSILS AND SINGLE-SERVICE ARTICLES MUST BE PROPERLY STORED INVERTED (HANDLES UP OR OUT) IN CONTAINERS.

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

REMOVE RUST-LIKE DEPOSITS FROM EXTERIOR OF GREASE TRAP NEAR 3 COMPARTMENT SINK. REMOVE ALL ALUMINUM FOIL FROM SHELVES IN FOOD PREP AREA.

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

CLEAN THE FOLLOWING: INTERIORS AND EXTERIORS OF BOTH DEEP FRYERS, ALL STORAGE SHELVES IN DISH WASHING AREA, AND EXTERIORS IF COOLERS IN FOOD PREP AREA

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

DETAIL CLEAN ALL FLOORS IN FOOD PREP AND DISH WASHING AREAS ALONG THE BASES OF THE WALLS, IN CORNERS, UNDERNEATH AND BEHIND ALL HEAVY EQUIPMENT(DIRT, DEBRIS, GREASE AND FOOD BUILD-UP).

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

CLEAN STAINS FROM WALLS WHERE PRESENT. CLEAN GREASE BUILD-UP FROM HOOD AND ATTACHED EQUIPMENT(ANSEL SYSTEM) ABOVE COOKING EQUIPMENT.

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

MUST PRVIDE SHIELDS FOR LIGHTS ABOVE FOOD PREP AREA OR REPLACE LIGHTS WITH SHATTER RESISENT BULBS. MUST PROVIDE BRIGHTER LIGHT IN WOMEN'S WASHROOM.

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

MUST ELIMINATE CLUTTER IN MOP CLOSET ROOM. ALL ARTICLES MUST BE STORED ELEVATED 6 INCHES OFF THE FLOOR.

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

ALL EMPLOYEES HANDLING OPEN FOODS MUST WEAR HAIR RESTRAINTS.

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

ALL COOKING EQUIPMEMNT IN NEED OF CLEANING TO REMOVE LARGE AMOUNTS OF GREASE AND FOOD BUILD UP. MUST CLEAN STOVE AND FRYERS, CLEAN INTERIOR OF REACH IN COOLERS. MUST CLEAN AND MAINTAIN AT ALL TIMES.

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

FLOORS IN PREP AREA IN NEED OF DETAIL CLEANING UNDER AND AROUND ALL EQUIPMENT. MUST CLEAN TO REMOVE ALL FOOD SPILLS.

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

WALLS IN PREP AREA IN NEED OF DETAIL CLEANING TO REMOVE ALL FOOD SPLATTER AND BUIULD UP. MUST CLEAN AND MAINTAIN AT ALL TIMES.

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

HOOD VENTILATION ABOVE COOKING EQUIPMENT IN NEED OF CLEANING TO REMOVE ALL BUILD UP. MUST CLEAN AND MAINTAIN AT ALL TIMES

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

ALL UNNECESSARY CLUTTER UNDER COUNTER IN NEED OF REMOVAL. CORRECT AND MAINTAIN AT ALL TIMES

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

INTERIOR OF ICE MACHINE NOT CLEAN. A BLACK SLIMY SUBSTANCE IS INSIDE MACHINE. INSTRUCTED MANAGER TO CLEAN AND SANITIZE MACHINE. SERIOUS VIOLATION 7-38-005(A) CITATION ISSUED. FOOD NOT PROTECTED DURING STORAGE.

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

ALL COOKING EQUIPMEMNT IN NEED OF CLEANING TO REMOVE LARGE AMOUNTS OF GREASE AND FOOD BUILD UP. MUST CLEAN STOVE AND FRYERS, CLEAN INTERIOR OF REACH IN COOLERS. MUST CLEAN AND MAINTAIN AT ALL TIMES.

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

FLOORS IN PREP AREA IN NEED OF DETAIL CLEANING UNDER AND AROUND ALL EQUIPMENT. MUST CLEAN TO REMOVE ALL FOOD SPILLS.

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

WALLS IN PREP AREA IN NEED OF DETAIL CLEANING TO REMOVE ALL FOOD SPLATTER AND BUIULD UP. MUST CLEAN AND MAINTAIN AT ALL TIMES.

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

HOOD VENTILATION ABOVE COOKING EQUIPMENT IN NEED OF CLEANING TO REMOVE ALL BUILD UP. MUST CLEAN AND MAINTAIN AT ALL TIMES.

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

ALL UNNECESSARY CLUTTER UNDER COUNTER IN NEED OF REMOVAL. CORRECT AND MAINTAIN AT ALL TIMES.

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

MUST DETAIL CLEAN FAN BLADES ON FAN ABOVE PREP AREA TO REMOVE DUST. ALSO MUST CLEAN EXTERIOR OF COOKING EQUIPMENT TO REMOVE GREASE AND DEBRIS.

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

FLOORS NEED DETAIL CLEANING AROUND AND BEHIND ALL EQUIPMENT IN PREP AREAS TO REMOVE GREASE AND SPILLS.

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

MUST DETAIL CLEAN THE CEILING AND WALLS IN THE PREP AREA TO REMOVE GREASE,DUST AND/OR DEBRIS.

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

MUST CLEAN FILTERS ABOVE COOKING EQUIPMENT AND VENT COVERS IN BATHROOMS TO REMOVE DUST BUILD UP.

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

MUST DETAIL CLEAN AND SANITIZE ENTIRE STOVE TOP TO REMOVE BAKED ON FOOD AND GREASE DEBRIS.

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

MUST DETAIL CLEAN FLOOR UNDER SMALL STOVE TO REMOVE EXCESS GREASE BUILD-UP.

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

MUST PROVIDE 3 SINK STOPPERS AT THE 3COMP SINK.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

MUST PROPERLY STORE WASH CLOTHS IN SANITIZING SOLUTION AT ALL TIMES.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines. Ov...

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED

A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. NO CERTIFIED MANAGER WAS PRESENT WHEN THE SUSHI AND FISH FOR THE STORE WAS BEING SLICED AND PORTIONED BY THE EMPLOYEE...

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

Equipment and utensils should get proper exposure to the sanitizing solution during the rinse cycle. THE LOW TEMPERATURE DISH MACHINE IS BEING USED WITHOUT ANY SANITIZING RINSE, THE CHLORINE LEVEL MEASURES 0 PPM AT THIS TIME. DISH MACHINE TAGGED ...

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090

A separate and distinct offense shall be deemed to have been committed for each Minor violation that is not corrected upon re-inspection by the health authority. THE FOLLOWING VIOLATIONS ARE REPEATED FROM THE PREVIOUS HEALTH INSPECTION DATED SEPTE...

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. Use dustless cleaning methods. THE CEILING ABOVE THE CEILING FANS IS FULL OF DUST BUILDUP, CLEAN OFF THE CEILING.

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

THE FLOOR DRAINS ARE VERY DIRTY AND PROVIDE A GOOD POSSIBLE HARBORAGE FOR INSECTS, CLEAN AND MAINTAIN THE DRAINS.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

USED WIPING CLOTHS LEFT OUT ON THE COUNTERS, STORE WIPING CLOTHS IN SANITIZING SOLUTION IN BETWEEN USE.

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. The cutting boards are rough and unsanitary, resurface or replace the boards so they are smooth and sanitary.

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. Clean the greasy hood, fryer and stove.

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. Clean the floors under all equipment and tables in the kitchen from corner to corner.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

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