APR 11
2014
PASSED
4 violationsDETAILS
SANITARY INSPECTION RECORD — CITY OF CHICAGO
✕
SUSHI SAMBA.
BEAT. 24/100
504 N WELLS ST · RIVER NORTH, CHICAGO
Last inspected April 11, 2014 · passed
Failed 4 of 11 inspections. 7 critical violations on the cumulative record. Pattern of issues, not a one-off.
THE NUMBERS
INSPECTIONS
11
4 passed · 3 w/ conditions · 4 failed
VIOLATIONS
51
includes 7 critical
RECORDS COVER
3 YEARS
since Jul 2010
INSPECTION HISTORY
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 WATER HEATER CLOSET. MUST SEAL BRICKS ON BASEMENT AND HOLES IN THE WALL NEAR WALK-IN COOLER. MUST FIX THE WALL ACROSS FROM OFFICE PANEL IS LOOSE
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.
APR 82014FAILED7 violations1 CRITICALDETAILS
APR 8
2014
FAILED
7 violations1 CRITICALDETAILS
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 FOOD MANAGER ON DUTY AT ALL TIMES.(SECOND TIME). CITATION ISSUED FOR SERIOUS VIOLATION #7-38-012
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.
APR 42014FAILED11 violations4 CRITICALDETAILS
APR 4
2014
FAILED
11 violations4 CRITICALDETAILS
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 PREP HAS OTHER COOLERS MAINTAINING PROPER TEMPERATURE OF 40.1F. EQUIPMENT TAGGED AND HELD FOR INSPECTION. CITATION ISSUED FOR CRITICAL VIOLATION #7-38-005(A)
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 48.9F, SALMON 44.3F,KING CRAB 54.2F, TUNA 44.1F, FISH 53,1F. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 10LBS OF FOOD WORTH $180.00 THROUGH DENATURING PROCESS. INSTRUCTED TO MONITOR EQUIPMENT AND MAINTAIN. CITATION ISSUED FOR CRITICAL VIOLATION #7-38-005(A)
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 LOCATIONS. CITATION ISSUED FOR CRITICAL VIOLATION #7-38-030
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 MANAGER ON DUTY AT ALL TIMES. CITATION ISSUED FOR SERIOUS VIOLATION #7-38-012.
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 MACHINE. MANAGER IMMEDIATELY CALLED ECO LAB FOR REPAIRS AND MAINTENANCE. PREMISES HAS ANOTHER DISH WASHER THAT IS PROPERLY RINSING AND SANITIZING AT THIS TIME.INSTRUCTED NOT TO USE UNTIL EQUIPMENT IS MAINTAINED. EQUIPMENT TAGGED AND HELD FOR INSPECTION. CITATION ISSUED FOR SERIOUS VIOLATION #7-38-030
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.
JUN 72013FAILED4 violationsDETAILS
JUN 7
2013
FAILED
4 violationsDETAILS
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.
show all 11 inspections →
MAY 302012PASSED1 violationDETAILS
MAY 30
2012
PASSED
1 violationDETAILS
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.
MAY 22012PASS W/ CONDITIONS6 violations1 CRITICALDETAILS
MAY 2
2012
PASS W/ CONDITIONS
6 violations1 CRITICALDETAILS
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 shall be protected from contamination and the elements, and so shall all food equipment, containers, utensils, food contact surfaces and devices, and vehicles.
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 be in good repair.
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 smooth and easily cleaned, and be kept clean and in good repair.
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 with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health.
JUN 242011PASS W/ CONDITIONS6 violationsDETAILS
JUN 24
2011
PASS W/ CONDITIONS
6 violationsDETAILS
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 COOLERS BELOW THE SUSHI BAR.
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 AREA, WIRE RACKS IN THE PRODUCE COOLER IN THE BASEMENT, EXTERIOR OF GARBAGE AND GREASE DUMPSTERS, GREASE ACCUMULATION ON THE OUTSIDE OF THE PRODUCE WALK-IN COOLER IN THE BASEMENT.
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 THE CORNERS OF THE PREP AREA WALLS.
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.
JUN 32011PASS W/ CONDITIONS7 violationsDETAILS
JUN 3
2011
PASS W/ CONDITIONS
7 violationsDETAILS
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 ICE MACHINES. BOTH UNITS WERE TAGGED HELD FOR INSPECTION. MUST TURN OFF MACHINES, REMOVE ICE AND HAVE BOTH UNITS CLEANED AND SANITIZED. FAX REINSPECTION LETTER TO (312) 746-4240 TO HAVE TAGS REMOVED. SERIOUS VIOLATION 7-38-005A.
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 COOLERS BELOW THE SUSHI BAR.
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 AREA, WIRE RACKS IN THE PRODUCE COOLER IN THE BASEMENT, EXTERIOR OF GARBAGE AND GREASE DUMPSTERS, GREASE ACCUMULATION ON THE OUTSIDE OF THE PRODUCE WALK-IN COOLER IN THE BASEMENT.
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 THE CORNERS OF THE PREP AREA WALLS.
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.
JUL 192010FAILED5 violations1 CRITICALDETAILS
JUL 19
2010
FAILED
5 violations1 CRITICALDETAILS
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 FLOOR. INSTRUCTED MANAGER OUTSIDE DUMPSTERS AREA MUST BE CLEAN, LIDS MUST CLOSE AND TIGHT FITTED, ALSO OUTSIDE GREASE CONTAINER MUST BE CLEAN. CITATION ISSUED. TICKET #H000062258 16.
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 LIME BUILD UP INSIDE ICE MACHINES. MUST CLEAN AND MAINTAIN ALL UNCLEAN EQUIPMENT.
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.
Data sourced from Chicago Dept. of Public Health. We'd love to link you straight to this restaurant's record — turns out Chicago considers that a luxury. The full dataset is what's on offer →