Sushi Usagi Ya

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

FOUND THE CUTTING BOARDS IN THE REAR PREP AREA WITH DEEP, DARK GROOVES AND STAINED. INSTRUCTED TO SAND OR REPLACE CUTTING BOARDS. MAINTAIN SMOOTH AND EASILY CLEANABLE SURFACES.

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

FOUND THE INTERIOR OF THE COOKING EQUIPMENT AND THE ICE MACHINE IN NEED OF CLEANING. INSTRUCTED TO CLEAN AND MAINTAIN.

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

FOUND THE FLOORS IN THE CORNERS AND UNDER/AROUND HEAVY EQUIPMENT IN THE BASEMENT, STORAGE AND PREP AREAS. INSTRUCTED TO CLEAN AND MAINTAIN.

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

FOUND STOCK ITEMS STORED ON THE FLOOR IN THE LIQUOR STORAGE AND STORAGE AREA BEHIND THE BAR IN THE BASEMENT. INSTRUCTED TO ELEVATE AT LEAST 6" OFF THE FLOOR.

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

FOUND THE WALLS UNDER THE DISH MACHINE AND THE CEILING TILES ABOVE IT IN NEED OF CLEANING. INSTRUCTED OT CLEAN AND MAINTAIN.

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

FOUND THE FAUCET NOT SECURELY AFFIXED TO THE BASE OF THE 3-COMPARTMENT SINK IN THE BASEMENT. INSTRUCTED TO FIX AND MAINTAIN.

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

FOUND CLUTTER IN THE STORAGE AREA BEHIND THE BAR IN THE BASEMENT. INSTRUCTED TO ELIMINATE CLUTTER AND ORGANIZE THE AREA. MAINTAIN SAME.

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

MUST NOT USE PAPER AS A LINER FOR SHELVING. DUCT TAPE USED TO REPAIR DOOR HANDLE ON TALL REACH-IN COOLER. MUST PROPERLY REPAIR AND MAKE SMOOTH AND CLEANABLE.

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

MUST REPLACE/REPAIR BROKEN SELF-CLOSING DEVICE ON BASEMENT EMPLOYEE WASHROOM DOOR.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

WIPING CLOTHS MUST BE STORED IN A CLEAN CONTAINER WITH A SANITIZING SOLUTION.

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

FOUND ALL BACK OF HOUSE CUTTING BOARDS WITH DEEP, DARK GROOVES IN THEM. INSTRUCTED TO REPLACE AND MAINTAIN. FOUND TIN FOIL BEING USED ON COOKING SURFACES IN REAR PREP AREA. INSTRUCTED TO REMOVE AND MAINTAIN.

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

FOUND CLUTTER IN BASEMENT STORAGE AREA. INSTRUCTED TO ORGANIZE AND STORE AT LEAST SIX INCHES OFF THE FLOOR AND AWAY FROM THE WALL.

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

FOUND BLACK, MOLD LIKE SUBSTANCE AND A PINK SLIMY SUBSTANCE ON UPPER INTERIOR PORTION OF ICE MACHINE (WATER DISPENSER AND COVER). TAGGED ICE MACHINE "HELD FOR INSPECTION" BY CDPH. INSTRUCTED FACILITY TO CLEAN, SANITIZE, AND MAINTAIN. SERIOUS CITATION...

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

FOUND ALL BACK OF HOUSE CUTTING BOARDS WITH DEEP, DARK GROOVES IN THEM. INSTRUCTED TO REPLACE AND MAINTAIN. FOUND TIN FOIL BEING USED ON COOKING SURFACES IN REAR PREP AREA. INSTRUCTED TO REMOVE AND MAINTAIN.

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

FOUND DIRT BUILDUP ON FLOOR BEHIND ICE MACHINE. INSTRUCTED TO CLEAN AND MAINTAIN.

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

FOUND CLUTTER IN BASEMENT STORAGE AREA. INSTRUCTED TO ORGANIZE AND STORE AT LEAST SIX INCHES OFF THE FLOOR AND AWAY FROM THE WALL.

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

Multi use utensils not properly stored. Instructed to invert utensils to prevent contamination before use.

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

Exterior of cooking equipment, sinks, interior of ice machine not cleaned. Instructed to detail clean and sanitize daily.

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

Floor along wallbase and behind equipment not cleaned. Instructed to detail clean daily.

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

MUST CLEAN/REPLACE CUTTING BOARD REAR PREP AREA, REMOVE STAINS AND PITTED SURFACES, MUST ALSO CLEAN INTERIOR SHELVES FRONT CABINETS, BY SUSHI BAR.

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

MUST CLEAN/REPLACE CUTTING BOARD REAR PREP AREA, REMOVE STAINS AND PITTED SURFACES, MUST ALSO CLEAN INTERIOR SHELVES FRONT CABINETS, BY SUSHI BAR.

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

SOURCE OF CROSS CONTAMINATION, INTERIOR OF ICE MACHINE, TOP AREA OF MACHINE AND INTERIOR PANELS, APPEARS TO HAS MOLD BUILD-UP, NOT CLEAN, CONDENSATION FROM SLIMY AREAS DRIPPING ONTO ICE USED FOR CONSUMPTION, INSTRUCTED TO DISCONTINUE USE, AND USE PRE...

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

CONTINUED NON COMPLIANCE ON PREVIOUS ORDERS ISSUED, 10/19/2011, FOR VIOLATIONS NUMBERS: 32, 33, 34, 37, AND 41, REPORT INSPECTION NUMBER 635013, SERIOUS CITATION ISSUED: 7-42-090

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

MUST CLEAN/REPLACE CUTTING BOARD REAR PREP AREA, REMOVE STAINS AND PITTED SURFACES, MUST ALSO CLEAN INTERIOR SHELVES FRONT CABINETS, BY SUSHI BAR

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

VIOLATION STILL PENDING

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

VIOLATION STILL PENDING

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

VIOLATION STILL PENDING

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

VIOLATION STILL PENDING

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

VIOLATION STILL PENDING

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

VIOLATION STILL PENDING

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

VIOLATION STILL PENDING

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

VIOLATION STILL PENDING

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

VIOLATION STILL PENDING

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

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. SOURCE OF CROSS CONTAMINATION, INTERIOR OF ICE MACHINE, TOP AREA OF MACHINE AN...

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

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. MUST PROVIDE A CONSUMER ADVISORY RELATING RAW AND UNDERCOOKED FOODS

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. MUST PROVIDE SINGLE SERVE TOOTH PICKS OR A DISPE...

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 SPLASH GUARD AT EXPOSED HAND BOWL REAR KITCHEN AREA, AND REMOVE FOIL AND TAPE FROM ALL SURFACES, ALL SUR...

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. MUST DETAIL CLEAN EXTERIOR AND INTERIOR OF ALL COOLERS AND FREEZERS, TOPS, SIDES AND INTERIOR OF ALL COOKING EQUIPME...

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 DETAIL CLEAN FLOOR BY COOKING STATION

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

Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. MUST CLEAN LIGHT SHIELD IN BASEMENT AREA

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

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. MUST CLEAN AND BETTER ORGANIZE BASEMENT STORAGE A...