TAMASHII RAMEN.

OBSERVED THE CERTIFIED FOOD MANAGER WASHING HIS HANDS IN THE ONE COMPARTMENT FOOD PREP SINK. REVIEWED HAND WASHING IS TO BE PERFORMED IN THE DESIGNATED HAND WASHING SINKS ONLY. PRIORITY FOUNDATION VIOLATION 3-38-010 CITATION ISSUED.

OBSERVED FOUR DOZEN RAW EGGS ON OPEN CARDBOARD FLATS STORED DIRECTLY ABOVE FRESH AND READY TO EAT VEGETABLES SUCH AS CHOPPED GREEN ONION, BEAN SPROUTS ETC IN THE WALK-IN COOLER. REVIEWED THE PROPER STORAGE OF RAW ANIMAL ORIGIN FOODS WITH PREPARED FOODS AND FRESH VEGETABLES. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.

OBSERVED OVER 100 RAT DROPPINGS THROUGHOUT THE REAR HALLWAY TO THE OUTDOOR GARBAGE AREA AND WHERE A POT, EMPTY SOY SAUCE CONTAINERS, A METAL TABLE AND UNUSED EQUIPMENT IS STORED. INSTRUCTED TO REMOVE ALL DROPPINGS, SANITIZE ALL AFFECTED AREAS AND RECOMMEND HAVING THE PEST CONTROL CO. SERVICE ESTABLISHMENT FOR RATS. PRIORITY FOUNDATION VIOLATION 7-38-020(A).

ALL PREP AREA WIPING CLOTHS MUST BE HELD IN A CONTAINER WITH A SANITIZING SOLUTION BETWEEN USE.

ALL PRESET TABLEWARES MUST BE COVERED OR WRAPPED.

MUST NOT USE PLASTIC CRATES AS A MEANS OF ELEVATION FOR STORED ITEMS.

LEAK FROM THE HOT WATER TANK ONTO THE FLOOR. MUST REPAIR.

DIRTY FLOOR DRAIN UNDER THE THREE COMPARTMENT AND ONE COMPARTMENT SINKS.---EXCESSIVE GREASE UNDER THE WHEELS OF THE COOKING EQUIPMENT. MUST CLEAN AND MAINTAIN ALL.

SOILED MOP HEAD NOTED IMPROPERLY STORED INSIDE THE UTILITY SERVICE SINK. MUST PROPERLY STORE INVERTED.

CEILING VENTS IN THE CUSTOMER WASHROOM AND ABOVE THE REAR PREP AREA WITH EXCESSIVE DUST AND GREASE. MUST CLEAN AND MAINTAIN.

ALL BROKEN AND UNUSED EQUIPMENT INSIDE THE ESTABLISHMENT AND IN THE REAR HALLWAY MUST BE REMOVED FROM THE PREMISES TO PREVENT PEST HARBORING.

PREVIOUS CORE VIOLATIONS FROM 2-5-24 REPORT #2589132 NOT CORRECTED.#45- ALL STORED ITEMS THROUGHOUT THE ENTIRE FACILITY MUST BE ELEVATED FROM THE FLOORS.#47-- MUST NOT USE PLASTIC GROCERY BAGS AS FOOD CONTAINERS IN FREEZERS AND COOLERS. MUST USE FOOD GRADE DISPOSABLE PLASTIC BAGS. PRIORITY FOUNDATION VIOLATION 7-42-090 CITATION ISSUED.

THE PERSON IN CHARGE DURING THE INSPECTION DOES NOT HAVE A CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE. PRIORITY FOUNDATION VIOLATION.

NO CITY OF CHICAGO CERTIFIED FOOD MANAGER ON SITE DURING THE INSPECTION WHILES TCS FOODS SUCH AS COOKED RICE AND EGGS ARE BEING SERVED. A CITY OF CHICAGO CERTIFIED FOOD MANAGER MUST BE ON SITE WHEN TCS ARE PREPARED AND SERVED. CITY OF CHICAGO CERTIFIED FOOD MANAGER ARRIVED ON SITE AT THE END OF THE INSPECTION WITH ADDITIONAL EMPLOYEE SANITATION CERTIFICATES NOT POSTED ON THE PREMISES DURING THE INSPECTION. PRIORITY FOUNDATION VIOLATION 7-38-012 CITATION ISSUED.

OBSERVED COOK WEARING GLOVES HANDLING FOODS, LOAD THE DISH WASHING MACHINE WITH DIRTY DISHES, WASH OFF SINK FAUCET WITH GLOVED HANDS THEN CONTINUE HANDLING AND PREPARING FOODS ALL WEARING THE SAME PAIR OF GLOVES. REVIEWED PROPER GLOVE USAGE AND WHEN TO WASH HANDS WITH MANAGER THAT ARRIVED AT THE END OF THE INSPECTION. PRIORITY VIOLATION 7-38-010 CITATION ISSUED.

NO COLD WATER AVAILABLE AT THE PREP/DISH HAND WASHING SINK AND THE HOT WATER NOTED TOO HOT EXCEEDING 150F. MUST PROVIDE COLD WATER AT THE SINK AS THE HOT WATER CAN NOT EXCEED 120F FOR HAND WASHING. PRIORITY FOUNDATION VIOLATION 7-38-030(C) CITATION ISSUED.

NO PAPER TOWELS AVAILABLE AT THE PREP/DISH HAND WASHING SINK OR THE EMPLOYEE WASHROOM HAND SINK. MUST PROVIDE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION 7-38-030(C) SEE THE ABOVE VIOLATION #10 FOR CITATION.

NOTED THE PREP/DISH HAND WASHING SINK BLOCKED BY A SERVER TRAY STORED INSIDE THE SINK. HAND SINKS MUST BE ACCESSIBLE FOR USE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION 7-38-030(C). SEE THE ABOVE VIOLATION #10 FOR CITATION.

INTERIOR OF THE ICE MACHINES UPPER ICE SHOOT AND ICE CONTACT SURFACES NOTED WITH A BLACK SLIME SUBSTANCE DRIPPING INTO AND TOUCHING THE ICE FOR CONSUMPTION INSIDE THE MACHINE. INSTRUCTED TO REMOVE ALL BLACK SLIME SUBSTANCE, CLEAN AND SANITIZE ALL INTERIOR SURFACES OF THE MACHINE. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED.

OBSERVED PREPARED TCS FOODS SUCH AS COOKED PORK IN THE REAR TALL REACH-IN COOLER, COOKED BEEF, COOKED EGGS INSIDE THE WALK-IN COOLER WITH NO EXPIRATION DATES OR ANY DATE LABELING SYSTEM. INSTRUCTED ALL PREPARED TCS FOODS HELD LONGER THAN 24 HOURS MUST BE DATE LABELED WITH AN EXPIRATION DATE NO LONGER THAN 7 DAYS. ALL FOODS DISCARDED. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED.

BULK FOOD AND SPICE CONTAINERS SUCH AS DRIED SEAWEED MUST BE LABELED WITH THE PRODUCT COMMON NAME.

NOTED SOILED WIPING CLOTHS THROUGHOUT THE PREP AREA ON PREP SURFACES. WIPING CLOTHS MUST BE HELD IN A SANITIZING SOLUTION BETWEEN USE.

KNIVES IMPROPERLY STORED BETWEEN THE WALL AND ELECTRICAL CONDUITS AT THE TWO COMPARTMENT SINK. MUST PROPERLY STORE.

ALL STORED ITEMS THROUGHOUT THE ENTIRE FACILITY MUST BE ELEVATED FROM THE FLOORS.

MUST NOT USE PLASTIC GROCERY BAGS AS FOOD CONTAINERS IN FREEZERS AND COOLERS. MUST USE FOOD GRADE DISPOSABLE PLASTIC BAGS.

NO IRREVERSIBLE REGISTERING TEMPERATURE INDICATOR ON SITE TO MEASURE THE INTERNAL TEMPERATURE OF THE HIGH TEMPERATURE DISH WASHING MACHINE. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED.

RUSTY BOTTOM METAL SHELVING UNDER THE KITCHEN PREP TABLE. MUST REMOVE RUST.----NOTED PLASTIC ON EXTERIOR METAL SURFACE OF THE DISH MACHINE. MUST REMOVE TO BE SMOOTH AND CLEANABLE.----EXTREMELY DIRTY MOP SINK. MUST CLEAN AND MAINTAIN.----MUST NOT USE CARDBOARD AS LINER FOR SHELVING THROUGHOUT.

INTERIOR AND EXTERIOR OF COOKS LINE EQUIPMENT, SHELVING AND COOLERS WITH EXCESSIVE GREASE AND FOOD DEBRIS. MUST CLEAN AND MAINTAIN.

BROKEN SELF-CLOSING DEVICE ON THE EMPLOYEE WASHROOM DOOR THAT OPENS TO THE FOOD PREP AREA. MUST REPAIR/REPLACE.

NOTED DIRTY FLOOR DRAIN UNDER THE THREE COMPARTMENT SINK.----DIRT, GREASE AND FOOD DEBRIS UNDER AND BEHIND ALL COOKS LINE EQUIPMENT. MUST CLEAN AND MAINTAIN ALL.----NOTED DEAD INSECTS IN THE CEILING LIGHT SHIELD AT THE FRONT OF THE KITCHEN. MUST REMOVE.----CHIPPING PEELING PAINT ABOVE THE REAR KITCHEN TALL REACH-IN COOLERS. MUST REMOVE.

NO PROOF OF FOOD HANDLER TRAINING OR CERTIFICATES FOR ALL EMPLOYEES. MUST PROVIDE.