Sushi Samba

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

INSTRUCTED TO LABEL ALL FOOD ITEMS ESPECIALLY THE BULK ITEMS ON PREMISES WITH NAMES OF PRODUCT

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

NOTED MULTI USE UTENSILS(PLATES,CUPS,BOWLS ETC) ON SHELVES AT THE REAR PREP AREAS NOT PROPER STORED. INSTRUCTED TO INVERT ALL UTENSILS DURING STORAGE OR PROVIDE A PROTECTIVE COVER TO PREVENT DUST ACCUMULATION AND CONTAMINATION.

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

MUST CLEAN WALLS IN MAIN PREP AREA. REMOVE FOOD SPLATTER, DUST/DIRT. MUST CLEAN ALL CEILING TILES, VENTS, THE VENTILATION HOOD ABOVE THE DISH MACHINE REMOVE HAVY DUST/DIRT BUILD-UP. MUST REMOVE HOOD FROM WALLS ON 3RD FL DISH MACHINE AREA AND HOT WATE...

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

NOTED LEAKAGE AT THE HOT WATER FAUCET OF THE 3 COMPARTMENT SINK AT THE REAR FOOD PREP AREA AND AT THE HAND WASH SINK BY THE COFFEE STATION. INSTRUCTED TO REPAIR AND MAINTAIN.

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

NOTED OVER 40 FLYING INSECTS ON WALLS,CEILING, BOXES ETC AT THE REAR FOOD PREP AREA. INSTRUCTED TO CLEAN AND SANITIZE AFFECTED AREAS. RECOMMENDED TO CONSULT WITH PEST CONTROL COMPANY. CITATION ISSUED FOR SERIOUS VIOLATION #7-38-020

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

STILL NOTED NO CERTIFIED FOOD MANAGER ON DUTY OR CITY OF CHICAGO FOOD SERVICE CERTIFICATE ON SITE WHILE POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED (SUSHI,CHICKEN,SHELL FISH, SOUP ETC). INSTRUCTED TO HAVE A CITY CERTIFICATE AND A CERTIFIED FO...

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

INSTRUCTED TO LABEL ALL FOOD ITEMS ESPECIALLY THE BULK ITEMS ON PREMISES WITH NAMES OF PRODUCT

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

NOTED MULTI USE UTENSILS(PLATES,CUPS,BOWLS ETC) ON SHELVES AT THE REAR PREP AREAS NOT PROPER STORED. INSTRUCTED TO INVERT ALL UTENSILS DURING STORAGE OR PROVIDE A PROTECTIVE COVER TO PREVENT DUST ACCUMULATION AND CONTAMINATION.

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

NOTED DIRT AND FOOD DEBRIS INSIDE FLOOR DRAINS AT THE SUSHI AND BAR PREP AREAS. INSTRUCTED TO CLEAN AND MAINTAIN.

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

NOTED STAINED CEILINGS AND WATER DRIPPING AT THE FRONT SUSHI BAR PREP AREA. ALSO NOTED FOOD SPILLS AND MOLD-LIKE SUBSTANCE ON WALLS AT THE DISH WASHING ROOM. INSTRUCTED TO REPAIR AND MAINTAIN.

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

NOTED LEAKAGE AT THE HOT WATER FAUCET OF THE 3 COMPARTMENT SINK AT THE REAR FOOD PREP AREA AND AT THE HAND WASH SINK BY THE COFFEE STATION. INSTRUCTED TO REPAIR AND MAINTAIN.

FACILITIES TO MAINTAIN PROPER TEMPERATURE

NOTED TWO SERVICE COOLERS (WITH DRAWERS) AT THE SUSHI PREP AREA AT IMPROPER TEMPERATURES OF 47.4F AND 51.4F. INSTRUCTED NOT TO USE UNTIL EQUIPMENT IS MAINTAINING PROPER TEMPERATURE OF 40F OR BELOW. MANAGER IMMEDIATELY CALLED FOR MAINTENANCE. SUSHI PR...

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 BETWEEN 44F TO 61F BEING OFFERED FOR SALE. FISH 53.4F, TUNA 46.2F (REAR SERVICE COOLER),EGGS 61.3F (FOOD SHELVING RACK),FISH 47.7F,SHRIMP 48.9...

WASH AND RINSE WATER: CLEAN AND PROPER TEMPERATURE

NOTED NO HOT AND COLD RUNNING WATER AT THE FRONT BAR PREP AREA WHILE EMPLOYEE WAS PREPPING (SLICING LEMON) AND NO COLD RUNNING WATER AT THE SUSHI PREP HAND WASH SINK (SUSHI PREP LINE IS OPEN AT THIS TIME).PREMISES HAS HOT RUNNING WATER AT ALL OTHER L...

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

NOTED OVER 40 FLYING INSECTS ON WALLS,CEILING, BOXES ETC AT THE REAR FOOD PREP AREA. INSTRUCTED TO CLEAN AND SANITIZE AFFECTED AREAS. RECOMMENDED TO CONSULT WITH PEST CONTROL COMPANY. CITATION ISSUED FOR SERIOUS VIOLATION #7-38-020

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

NOTED NO CERTIFIED FOOD MANAGER ON DUTY OR CITY OF CHICAGO FOOD SERVICE CERTIFICATE ON SITE WHILE POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED (SUSHI,CHICKEN,SHELL FISH, SOUP ETC). INSTRUCTED TO HAVE A CITY CERTIFICATE AND A CERTIFIED FOOD MAN...

DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED

NOTED DISH WASHER MACHINE AT THE BAR IN POOR REPAIRS WITH WATER SPILLING ON THE FLOOR WHEN MACHINE IS TURNED ON, MAKING IT IMPOSSIBLE FOR A FULL CYCLE OF RINSING AND SANITIZING.(GLASSES INSIDE MACHINE BEING WASHED AT THIS TIME). INSTRUCTED NOT TO USE...

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

INSTRUCTED TO LABEL ALL FOOD ITEMS ESPECIALLY THE BULK ITEMS ON PREMISES WITH NAMES OF PRODUCT

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

NOTED MULTI USE UTENSILS(PLATES,CUPS,BOWLS ETC) ON SHELVES AT THE REAR PREP AREAS NOT PROPER STORED. INSTRUCTED TO INVERT ALL UTENSILS DURING STORAGE OR PROVIDE A PROTECTIVE COVER TO PREVENT DUST ACCUMULATION AND CONTAMINATION.

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

NOTED DIRT AND FOOD DEBRIS INSIDE FLOOR DRAINS AT THE SUSHI AND BAR PREP AREAS. INSTRUCTED TO CLEAN AND MAINTAIN.

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

NOTED STAINED CEILINGS AND WATER DRIPPING AT THE FRONT SUSHI BAR PREP AREA. ALSO NOTED FOOD SPILLS AND MOLD-LIKE SUBSTANCE ON WALLS AT THE DISH WASHING ROOM. INSTRUCTED TO REPAIR AND MAINTAIN.

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

NOTED LEAKAGE AT THE HOT WATER FAUCET OF THE 3 COMPARTMENT SINK AT THE REAR FOOD PREP AREA AND AT THE HAND WASH SINK BY THE COFFEE STATION. INSTRUCTED TO REPAIR AND MAINTAIN.

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, PROPERLY DESIGNED AND INSTALLED

NO HOT RUNNING WATER IN BOTH EMPLOYEES TOILET ROOMS, INSTRUCTED MGR TO PROVIDE. EMPLOYEES WILL USE CUSTOMERS TOILETS UNTIL HOT WATER IS RESTORED IN EMPLOYEE'S.

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

MISSING LABELES ON BULK FOOD CONTAINERS. INSTRUCTED TO PROVIDE.

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

ICE SCOOP HOLDER NOT CLEAN, ICE BUCKETS STORED ON FLOOR, INSTRUCTED TO KEEP OFF FLOOR AND CLEAN.

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

EMPLOYEES NOT WEARING HAIR RESTRAINTS, INSTRUCTED TO WEAR.

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

FLOORS AT THE BAR AREA MUST BE RE-SURFACED & MADE SMOOTH/EASILY CLEANABLE. The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.

SOURCE OF CROSS CONTAMINATION CONTROLLED I.E. CUTTING BOARDS, FOOD HANDLERS, UTENSILS, ETC

(7-38-005A) INADEQUATE FOOD PROTECTION. FOUND MOLD-LIKE SUBSTANCE/SLIME ON THE INTERIOR PANEL, CHUTE, SIDES & UPPER WALL SECTION OF THE ICE MACHINE, IN THE PREP AREA. INSTRUCTED TO CLEAN/SANITIZE UNIT. (ICE MACHINE TAGGED AT THIS TIME). All food sh...

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

ICE BUILD-UP ON A CONDENSER AT ONE COOLER IN THE SUSHI BAR AREA, & ONE OF 4- CONDENSER FANS IN WALK-IN COOLER IS NOT WORKING, MUST FIX. All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall b...

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

HEAVY DUST BUILD-UP ON COMPRESSORS, CONDENSERS, FAN GUARDS OF MOST COOLERS MUST BE KEPT CLEANED & MAINTAINED. All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.

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

FLOORS AT BAR AREA MUST BE RE-SURFACED & MADE SMOOTH/EASILY CLEANABLE. MISSING FLOOR TILES BY FRYERS MUST BE REPLACED. FLOORS ALONG WALLBASES IN COOLERS, DISHROOM & DRY STORAGE ROOMS MUST BE KEPT CLEAN. The floors shall be constructed per code, be ...

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

MISSING CORNER COVING BY THE DISHROOM WALL, RESULTING ON THE WALL PANEL POPPING OUT-MUST PROVIDE. WALLS BENEATH THE DISHMACHINE MUST BE KEPT CLEAN ALSO. The walls and ceilings shall be in good repair and easily cleaned.

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

MISSING CONDENSATION HOSE UNDER THE ICE BIN AT THE BAR, MUST PROVIDE. 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 ...

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. MUST LABEL DRY STORAGE CONTAINERS AT THE DESSERT PREP STATION.

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 PROVIDE LIDS FOR ALL ICE BINS BEHIND BOTH BARS. REPLACE OR REPAINT THE RUSTED WIRE STORAGE RACKS IN THE SUSHI COOLE...

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. DETAIL CLEAN THE TOASTER OVENS BEHIND THE SUSHI BAR, INTERIOR OF SUSHI PREP COOLERS BELOW THE BAR, MICROWAVE IN PREP AR...

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. MAINTAIN THE FLOOR DRY INSIDE OF THE WALK-IN COOLER. DETAIL CLEAN THE FLOOR OF THE SUSHI BAR UNDER EQUIPMENT.

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. DETAIL CLEAN THE WALLS OF THE DISHROOM AND RICE PREP AREAS. DETAIL CLEAN THE GREASE ON THE CEILING ABOVE THE PRODUCE WALK-IN COOLER IN THE BASEMENT. REPAIR THE FRP BOARD ESPECIALLY ON...

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

REPLACE THE LEAKING DRIP PAN IN THE WALK-IN COOLER IN THE 1ST FLOOR PREP AREA.

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

All food should be properly protected from contamination during storage, preparation, display, service, and transportation. FOOD (ICE) NOT PROTECTED DURING STORAGE INSIDE OF THE ICE MACHINES. OBSERVED MOLD GROWTH ON INTERIOR CONTACT SURFACES OF THE...

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. MUST LABEL DRY STORAGE CONTAINERS AT THE DESSERT PREP STATION.

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 PROVIDE LIDS FOR ALL ICE BINS BEHIND BOTH BARS. REPLACE OR REPAINT THE RUSTED WIRE STORAGE RACKS IN THE SUSHI COO...

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. DETAIL CLEAN THE TOASTER OVENS BEHIND THE SUSHI BAR, INTERIOR OF SUSHI PREP COOLERS BELOW THE BAR, MICROWAVE IN PREP A...

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. MAINTAIN THE FLOOR DRY INSIDE OF THE WALK-IN COOLER. DETAIL CLEAN THE FLOOR OF THE SUSHI BAR UNDER EQUIPMENT.

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. DETAIL CLEAN THE WALLS OF THE DISHROOM AND RICE PREP AREAS. DETAIL CLEAN THE GREASE ON THE CEILING ABOVE THE PRODUCE WALK-IN COOLER IN THE BASEMENT. REPAIR THE FRP BOARD ESPECIALLY...

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

REPLACE THE LEAKING DRIP PAN IN THE WALK-IN COOLER IN THE 1ST FLOOR PREP AREA.

OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED

The area outside of the establishment used for the storage of garbage shall be clean at all times and shall not constitute a nuisance. OUTSIDE DUMPSTERS OVERFLOWED WITH GARBAGE ALSO OUTSIDE GREASE CONTAINER ENCRUSTED WITH GREASE/GREASE ON ALLEY FL...

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. PREP AREA COOLER DOOR RUBBER GASKETS RIPPED. MUST REPLACE OR REPAIR ALL DAMAGED COOLERS DOOR GASKETS.

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. OBSERVED ACCUMILATED FOOD DEBRIS ON PREP AREA SHELVES, RUST/FOOD DEBRIS ON SHELVES INSIDE WALK IN COOLERS, SLIGHT LI...

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. FLOOR TILES IN POOR REPAIR AT PREP AND DISHMACHINE AREAS. MUST REPAIR/REGROUT ALL DAMAGED FLOOR TILES/KEEP FLOOR DRY AND CLEAN THROUGHOUT...

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. OBSERVED FOOD/DIRT BUILD UP ON WALLS AT DISHWASH AREA. MUST CLEAN AND MAINTAIN ALL UNCLEAN WALLS.