Takashi Restaurant

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

INSTRUCTED TO DETAIL CLEAN AND REPAINT OR REPLACE RUSTY METAL RACKS INSIDE WALK-IN COOLER.

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

INSTRUCTED TO DETAIL CLEAN AND MAINTAIN INTERIOR AND EXTERIOR SURFACES OF 3 COMPARTMENT BAR SINK (1ST/2ND FLR), INTERIOR SURFACES OF DISH MACHINE AND ICE MACHINE, STORAGE RACKS INSIDE COOLERS, INTERIOR SURFACES OF ALL COOLERS.

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

INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOORS ALONG THE WALLS AND IN ALL CORNERS THROUGHOUT BASEMENT PREP AREA ESPECIALLY UNDERNEATH 3 COMPARTMENT SINK.

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

INSTRUCTED TO DETAIL CLEAN AND MAINTAIN WALLS WITH FOOD DEBRIS AND MOLD LIKE BUILD-UP AROUND (INSIDE WALK-IN COOLER)

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

INSTRUCTED TO PROVIDE WORKING DRAIN STOPPERS IN ALL (3) 3 COMPARTMENT SINK.

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

MUST LABEL ALL THE BULK FOOD CONTAINERS.

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

MUST CLEAN BOTH HOODS AND THE VENTS ABOVE COOKING EQUIPMENT IN THE KITCHEN PREP AREA HAS GREASE BUILDUP OM THEM.

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

FOUND MISSING WALL COVING/BASEBOARDS IN THE BASEMENT PREP AREA. MUST PROVIDE.

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

MUST REPAIR WALL AND CEILING BASEMENT PREP AREA. SEAL ALL HOLES IN THE WALLS IN THE BASEMENT SO NO INSECT OR RODENT HARBORAGE.

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

VIOLATION STILL PENDING, REPLACE RUSTY WIRE SHELVING IN FIRST FLOOR PREP COOLER

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

VIOLATION STILL PENDING, MUST REPAIR WALL AND CEILING BASEMENT PREP AREA,

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 HAVE BLACK SLIMMY SUBSTANCE BUILD-UP, ICE MACHINE NOT CLEAN, INSTRUCTED TO DISCONTINUE USE, AND USE PRE PACKAGE ICE, UNTIL MACHINE IS CLEAN, M...

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

MUST INVERT FLAT WARE FIRST FLOOR FRONT PREP AREA

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

MUST REPAIR LEAKING CONDENSATION LINES IN FIRST FLOOR REACH-IN COOLER, REMOVE CARD BOARD FROM STORAGE SHELVES AND REPLACE RUSTY WIRE SHELVING IN FIRST FLOOR PREP COOLER

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

MUST CLEAN VENTS ABOVE COOKING EQUIPMENT KITCHEN PREP AREA, AND CLEAN FAN IN BASEMENT PREP AREA

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

MUST REPAIR WALL AND CEILING BASEMENT PREP AREA, CLEAN WALL BEHIND THREE COMPARTMENT SINK, ALL SURFACES MUST BE EASILY CLEANABLE,

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

MUST CLEAN ALL LIGHT SHIELDS IN BASEMENT PREP AREA

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

MUST REPAIR LEAKING PIPES UNDER EXPOSED HAND SINK FIRST FLOOR FRONT PREP AREA

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

MUST REMOVE ALL CLUTTER IN BASEMENT PREP AREA, CLEAN ALL AREAS AND BETTER ORGANIZE

* INSPECTION REPORT SUMMARY DISPLAYED AND VISIBLE TO ALL CUSTOMERS

One copy of the Food Inspection Report Summary must be displayed and visible to all customers.FOUND NO INSPECTION REPORT SUMMARY DISPLAYED NOR VISIBLE TO THE CUSTOMERS AS REQUIRED.

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 A SPLASHGUARD AT EXPOSED HANDSINK BEHIND 1ST FLOOR BAR AREA,REPLACE/REPAIR RUSTY SHELVINGS IN SOUTH KITCHEN ...

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.MUST REPAIR WALL BEHIND NORTH SHELVING IN BASEMENT TO SMOOTH,EASILY CLEANABLE SURFACE.

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.FOUND LIGHT BULB IN WALK-IN-COOLER NOT SHIELDED.MUST PROVIDE,MAINTAIN.

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.CLEAN,ORGANIZE GARAGED STORAGE AREA,REMOVE UNNECESSAR...

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 INVERT CLEAN MULTI-USE UTENSILS ON ALL SHEL...

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. REPAIR RUSTING STORAGE SHELF UNDER PREP TABLE IN BASEMENT PREP AREA,AND REPAIR LONG CHEMICAL DISPENSING HOSE IN 3COMP...