Tanoshii

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

DIRTY /STAINED ALUMINUM FOIL USED FOR SHELF LINERS ALSO WRAPPED ON PIPES BEHIND THE COOKING EQUIPMENT,INSTRUCTED TO REMOVE, CLEAN AND MAINTAIN, SURFACE MUST BE SMOOTH CLEANABLE AND NON-ABSORBENT MATERIAL. DIRTY WITH DEBRIS AND BROKEN GRAY TAPE ON SHE...

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

DUST BUILD-UP ON PIPE ABOVE THE SCRAPE SINK IN THE KITCHEN,INSTRUCTED TO REMOVE

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

NO VENTILATION PROVIDED AT BOTH WASHROOMS INSTRUCTED TO PROVIDE

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE: FRESH TUNA AT TEMP OF 55.5F, CRAB IMITATION AT TEMP OF 59.5F; RAW SHRIMPS AT TEMP OF 60.1F AND DICED TOMATOES MIXTURE AT TEMP OF 57.9F. FOOD MENTIONED WAS STORED INSIDE THE TWO DOOR REACH-IN COOLER,...

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

OBSERVED OVER 30 MICE DROPPINGS IN KITCHEN: UNDER THE COOLERS,ALONG WALL BEHIND THE ICE MACHINE,UNDER SHELVES AND UNDER THREE COMPARTMENT SINK,ALSO ALONG THE BASE OF FRONT COUNTER IN DINING AREA.INSTRUCTED TO CLEAN, SANITIZE AND MAINTAIN AREAS. SE...

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

DIRTY /STAINED ALUMINUM FOIL USED FOR SHELF LINERS ALSO WRAPPED ON PIPES BEHIND THE COOKING EQUIPMENT,INSTRUCTED TO REMOVE, CLEAN AND MAINTAIN, SURFACE MUST BE SMOOTH CLEANABLE AND NON-ABSORBENT MATERIAL. DIRTY WITH DEBRIS AND BROKEN GRAY TAPE ON SHE...

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

FOOD DEBRIS INSIDE THE STOVE INSTRUCTED TO CLEAN

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

DUST BUILD-UP ON PIPE ABOVE THE SCRAPE SINK IN THE KITCHEN,INSTRUCTED TO REMOVE

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

NO VENTILATION PROVIDED AT BOTH WASHROOMS INSTRUCTED TO PROVIDE

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

OBSERVED GREASE BUILD UP ON VENTILATION HOOD FILTERS. MUST CLEAN AND MAINTAIN FILTERS.

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

NO BACK FLOW PREVENTION DEVICE FOR ICE MACHINE. MUST PROVIDE BACK FLOW DEVICE AND MAKE VISIBLE.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

NO METAL STEM THEROMETER FOR FOOD HANDLERS. MUST PROVIDE AND CALIBRATE METAL STEM THEROMETER FOR FOOD HANDLERS.

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

NO CITY OF CHICAGO CERTIFIED FOOD CERTIFICATE POSTED ON PREMISES. INSTRUCTED MANAGER MUST HAVE A CITY OF CHICAGO CERTIFIED FOOD CERTIFICATE WITH CERTIFIED FOOD HANDLER ON PREMISES.

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

BASEMENT FLOOR WITH STANDING WATER AROUND HOT WATER TANKS ALSO OBSERVED HOLE IN BASEMENT FLOOR BEHIND CHEST FREEZER. MUST KEEP BASEMENT FLOOR DRY AND SEAL HOLE IN FLOOR.

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

OBSERVED BURNED OUT LIGHT BULBS ABOVE PREP AREA. MUST PROVIDE AND INSTALL WORKING LIGHT BULBS.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

NO THERMOMETER INSIDE STAND UP REACH IN COOLER IN MAIN PREP. MUST PROVIDE INTERIOR THERMOMETER FOR COOLER.