The Spice

FACILITIES TO MAINTAIN PROPER TEMPERATURE

DURING INSPECTION FOUND 2 1DR REFRIGERATORS NOT IN USE NOT IN WORKING ORDER WITH OUT ANY POTENTIALLY HAZARDOUS FOODS INSIDE. ABOVE STATED REFRIGERATION UNITS WERE TAGGED. DO NOT REMOVE TAGS, DO NOT USE ABOVE STATED EQUIPMENT UNTIL CDPH INSPECTS UNITS...

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

NO CERTIFICATE POSTED AS REQUIRED OR VALID DOCUMENTATION ON SITE. MANAGEMENT INSTRUCTED THAT A CERTIFIED CITY OF CHICAGO FOOD SERVICE MANAGER CERTIFICATE MUST BE POSTED AND VISIBLE FOR PUBLIC VIEW AND PRESENT AT ALL TIMES WHILE POTENTIALLY HAZARDOUS ...

DISH MACHINES: PROVIDED WITH ACCURATE THERMOMETERS, CHEMICAL TEST KITS AND SUITABLE GAUGE COCK

MUST PROVIDE CHEMICAL TESTING STRIP KIT AT ALL TIMES. DURING INSPECTION THERE WAS NO CHEMICAL TESTING STRIP KIT AVALABLE. MUST PROVIDE.

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

DURING INSPECTION FOUND PREVIOUS MINORS NOT CORRECTED FROM PREVIOUS INSPECTION COMPLETED ON 6/15/2015. MUST CORRECT ALL OF THE FOLLOWING VIOLATIONS: VIOLATION #30 MUST LABEL PREP FOODS INSIDE STORAGE COOLER AND DRIED FOOD STORAGE CONTAINERS; VIOLAT...

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

OBSERVED POTENTIALLY HAZARDOUS FOODS STORED AT IMPROPER TEMPERATURES INSIDE OF THE 2 DOOR PREP COOLER. OBSERVED COOKED BEEF AT 50F,COOKED CHICKEN AT 59.4F,PEELED POTATOES AT 49.4F, AND RAW SHRIMP AT 48.9F. MANAGEMENT VOLUNTARILY DISCARDED 10# OF FOOD...

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

NO CERTIFIED FOOD MANAGER PRESENT WITH A CITY OF CHICAGO FOOD SANITATION CERTIFICATE WHILE POTENTIALLY HAZARDOUS FOODS (CHICKEN,BEEF,NOODLES, ETC.) ARE BEING PREPARED AND SERVED.NO CERTIFICATE POSTED AS REQUIRED OR VALID DOCUMENTATION ON SITE. MANAGE...

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

MUST LABEL PREP FOODS INSIDE STORAGE COOLER AND DRIED FOOD STORAGE CONTAINERS.

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

ALL KITCHEN MULTI-USE UTENSILS,CONTAINERS MUST BE PROPERLY STORED AND INVERTED (HANDLES-UP) TO PREVENT CONTAMINATION BEFORE USE.

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

MUST REPLACE BROKEN GASKETS ON 2 DOORS REACH IN COOLER DOORS AND REPLACE CUTTING BOARDS.

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

MUST DETAIL CLEAN INTERIOR OF ICE MACHINE, AND VENTS ABOVE COOKING EQUIPMENT IN KITCHEN AREA,INTERIOR/EXTERIORS AND SIDES OF HOT COOKING EQUIPMENTS,INTERIOR BASINS OF 3 COMPARTMEBNT SINK,KITCHEN COOLERS,KITCHEN SHELVINGS ETC. AND MAINTAIN.

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

MUST DETAIL CLEAN FLOORS, UNDER, BEHIND, BETWEEN EQUIPMENT AT KITCHEN PREP AREAS AND DISH WASHING AREA AND FRONT SERVICE STATION AND MAINTAIN.

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

WALLS AROUND THE MOP SINK NOT CLEAN, INSTRUCTED TO CLEAN IN DETAIL AND MAINTAIN AND SEAL HOLE AROUND PIPE ON WALL BENEATH THE KITCHEN 3 COMPARTMENT SINK,CLEAN AND SANITIZE INTERIORS OF LIGHT SHIELDS THROUGHOUT THE KITCHEN AREA AND MAINTAIN.

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

MUST REPAIR WATER LEAK AT BASE OF FAUCET AT KITCHEN 3 COMPARTMENT SINK AND PROVIDE MISSING BACKFLOW PREVENTION DEVICE AT THE MOP SINK AND MAINTAIN.ALSO,MISSING SINK STOPPERS FOR THE 3 COMP SINK;MUST PROVIDE AND MAINTAIN.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

MUST PROVIDE AND MAINTAIN VISIBLE THERMOMETERS INSIDE ALL REFRIGERATION UNITS.

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

ALL UNUSED KITCHEN EQUIPMENTS MUST BE PROPERLY STORED AND MAINTAINED,CLEAN AND ORGANIZE OUTSIDE REAR YARD AREA,REMOVE CLUTTER FROM THE FRONT SERVICE AREAS DUE TO POTENTIAL PEST HARBORAGE. ALL KEPT ITEMS MUST BE PROPERLY STORED,MAINTAINED 6" OFF THE ...

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

INSTRUCTED, CLEANING TOWELS MUST BE PROPERLY STORED IN SANITIZING SOLUTION AND MAINTAIN.

FOOD HANDLER REQUIREMENTS MET

FOOD HANDLER REQUIREMENTS NOT MET.INSTRUCTED TO PROVIDE AND MAINTAIN COPIES OF CERTIFICATES IN AN ORGANIZED MANNER.

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

MUST REPAIR LEAKING FAUCET AT THREE COMPARTMENT SINK,

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

FOUND EVIDENCE OF MICE ACTIVITY, NOTED MICE DROPPINGS INSIDE THE FURNACE ROOM, IN THE CABINET UNDERNEATH THE FRONT COUNTER, ABOUT 20 TOTAL, INSTRUCTED TO CLEAN IN DETAIL, REMOVE THE DROPPINGS AND SANITIZE THE AFFECTED AREA, CITATION ISSUED SERIOU...

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

MUST REPAIR MOLDY LOOKING COUNTER WOOD COUNTER TABLE, COUNTER TOP BY KITCHEN COOKING AREA, THATS IN POOR REPAIR AND REPAIR RUSTY SHELVING INSIDE COOLER, MUST RESTRICT USING CARRYOUT BAGS FOR FOOD STORAGE, INVEST IN FOOD GRADE BAGS,

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

MUST DETAIL CLEAN ALL COOKING EQUIPMENT, AND INTERIOR AND EXTERIOR OF ALL COOLERS AND FREEZERS,

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

MUST DETAIL CLEAN FLOORS THROUGHOUT PREMISES UNDER AND BEHIND EQUIPMENT, AND IN STORAGE AREAS,

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

WATER DAMAGED CEILING TILE OVER SUSHI BAR INSTRUCTED TO REPLACE, AND STAINED CEILING TILE IN DING AREA, AND REAR KITCHEN AREA BY COOKING EQUIPMENT NOT CLEAN, INSTRUCTED TO CLEAN AND REPAIR,

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

MUST REPAIR LEAKING FAUCET AT THREE COMPARTMENT SINK,

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

PREMISES CLUTTER WITH UNUSED ITEMS, FRONT AND REAR OF STORE, INSTRUCTED TO CLEAN AND BETTER ORGANIZE ALL AREAS,

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

INSTRUCTED TO LABEL, ALL DRY FOOD CONTAINER IN THE STORAGE ROOM.

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

MUST DEFROST ONE OF THE REACH IN FREEZER WITH HEAVY ICE ACCUMULATED. MUST RE CAULK AROUND THE WASHBOWL SINK IN MEN'S WASHROOM. CAULKING WORN OUT.

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

WALLS AROUND THE MOP SINK NOT CLEAN, INSTRUCTED TO CLEAN IN DETAIL AND MAINTAIN.

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

POTENTIALLY HAZARDOUS FOODS NOT MEETING PROPER TEMPERATURE INSIDE THE REACH IN COOLER AND PREP COOLER. SUCH AS CHICKEN AT 59.1F, BEEF AT 63.4F, TOFU AT 47.8F. INSTRUCTED MANAGER THAT ALL POTENTIALLY HAZARDOUS FOODS MUST MAINTAIN A TEMPERATURE OF 40.O...

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

FOUND EVIDENCE OF MICE DROPPINGS INSIDE THE FURNACE ROOM, IN THE CABINET UNDERNEATH THE FRONT COUNTER ,ALONG THE WALL BASE AND CORNER UNDER THE 3 COMPARTMENT SINK IN THE FRONT COUNTER BY THE SUSHI AREA OVER 40 TOTAL. INSTRUCTED TO CLEAN IN DETAIL,RE...

DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED

OBSERVED 3 COMPARTMENT SINK NOT MAINTAINED. WATER FROM THE 2ND COMPARTMENT SINK SIPPING UNDER THE DIVIDER GOING TO THE IST COMPARTMENT SINK. INSTRUCTED TO REPAIR THE DIVIDER BETWEEN THE 2ND AND IST SINK AND MAINTAIN. CITATION ISSUED SERIOUS 7-38-030.

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

INSTRUCTED TO LABEL, ALL DRY FOOD CONTAINER IN THE STORAGE ROOM.

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

MUST DEFROST ONE OF THE REACH IN FREEZER WITH HEAVY ICE ACCUMULATED. MUST RE CAULK AROUND THE WASHBOWL SINK IN MEN'S WASHROOM. CAULKING WORN OUT.

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

WALLS AROUND THE MOP SINK NOT CLEAN, INSTRUCTED TO CLEAN IN DETAIL AND MAINTAIN.

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

MISSING END CAPS TO HOLD THE PLASTIC LIGHT SHIELD ON THE LIGHT BULBS IN THE PREP AREA MUST PROVIDE. LIGHT BULBS MUST BE SHIELDED ON TOP OF THE REACH IN FREEZER .

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

PROVIDE VISIBLE THERMOMETER INSIDE THE ONE DOOR REACH IN COOLER, TWO DOOR REACH IN COOLER AND WORKING THERMOMETER IN THE VEGETABLES PREP COOLER.

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

INSTRUCTED TO REPAINT WOOD STORAGE SHELVES AT MIDDLE STORAGE AREA.

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

INSTRUCTED TO CLEAN FILTERS ABOVE COOKING EQUIPMENT, AND SEAL OPENINGS AROUND PIPES IN THE KITCHEN AND ON WALLS INSIDE THE FURNACE ROOM TO PREVENT PEST ENTRY.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

INSTRUCTED TO PROPERLY STORE CLEANING TOWELS.

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS.

OBSERVED POOR HYGIENIC PRACTICES;FOOD HANDLER PREPARING POTENTIALLY HAZARDOUS FOODS, REMOVING SOILED MULTI-USE UTENSILS, WIPING CUTTING BOARD, HOWEVER NOT WASHING HER HANDS IN BETWEEN TASK. ANOTHER EMPLOYEE WASHED HANDS INSIDE 3PART SINK WITH THE GLO...

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

OBSERVED EVIDENCE OF RODENT ACTIVITY IN THE BASEMENT AND 1ST FLOOR FURNACE ROOM. OVER 65 RAT DROPPINGS ON FLOOR, ALONG SOUTH AND EAST WALLS IN THE BASEMENT AND OVER 20 MICE DROPPINGS NOTED INSIDE THE FURNACE ROOM. INSTRUCTED TO CLEAN/SANITIZE AREAS...

* INSPECTION REPORT SUMMARY DISPLAYED AND VISIBLE TO ALL CUSTOMERS

PREVIOUS INSPECTION REPORT SUMMARY NOT DISPLAYED AND VISIBLE TO ALL CUSTOMERS. INSTRUCTED REPORT SUMMARY MUST BE POSTED AT ALL TIMES. SERIOUS CITATION ISSUED, 7-42-010(B).

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

PREVIOUS MINOR VIOLATIONS FROM REPORT #521977, DATED 1-24-12 NOT CORRECTED. #30, MUST LABEL PREP FOODS INSIDE STORAGE COOLER AND DRIED FOOD STORAGE CONTAINERS. #32, MUST REPLACE CUTTING BOARDS. #33, MUST CLEAN/SANITIZE; COOLERS, FREEZERS, COOKING EQU...

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

INSTRUCTED TO REPAINT WOOD STORAGE SHELVES AT MIDDLE STORAGE AREA.

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

INSTRUCTED TO CLEAN FILTERS ABOVE COOKING EQUIPMENT, AND SEAL OPENINGS AROUND PIPES IN THE KITCHEN AND ON WALLS INSIDE THE FURNACE ROOM TO PREVENT PEST ENTRY.

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

INSTRUCTED TO REPAIR PIPE UNDER EXPOSED SINK IN THE KITCHEN AND 3PART SINK FAUCET AT SAME AREA.

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

INSTRUCTED TO REMOVE CLUTTER AT STORAGE AREAS, CLEAN AND ORGANIZE ARTICLES TO PREVENT PEST HARBORAGE. ARTICLES MUST BE STORED OFF FLOORS, AWAY FROM WALLS.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

INSTRUCTED TO PROPERLY STORE CLEANING TOWELS.

FACILITIES TO MAINTAIN PROPER TEMPERATURE

All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. FACILITY NOT MAINTAINING PROPER TEMPERATURE; OBSERVED PREP. REACH IN COOLER AT 60.2F. INADEQUATE FOOD PRO...

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

All cold food shall be stored at a temperature of 40F or less. THE FOLLOWING POTENTIALLY HAZARDOUS FOOD ITEMS INSIDE ABOVE COOLER AT IMPROPER TEMPERATURES; 6 LBS. RICE AT 70.1F, 1 LB. POTATOES 58.9F, 2 LBS. NOODLES 57.6F, 2LBS. COOKED SHRIMPS 55....

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 PREP FOODS INSIDE STORAGE COOLER AND DRIED FOOD STORAGE CONTAINERS.

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 REPLACE BROKEN GASKETS ON 2 DOORS REACH IN COOLER DOORS AND REPLACE CUTTING BOARDS.

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

All utensils shall be thoroughly cleaned and sanitized after each usage. MUST CLEAN/SANITIZE; COOLERS, FREEZERS, COOKING EQUIPMENT, EXTERIOR OF ICE MACHINE, ALL STORAGE SHELVES, MICROWAVE OVENS, BOTTOM PANELS OF PREP TABLES AND REMOVE CARDBOARD CO...

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 REPLACE BROKEN FLOOR TILES IN KITCHEN AND CLEAN FLOORS, UNDER, BEHIND EQUIPMENT AT CORNERS AND ALONG WALLS THRU-OUT KITCHEN, STORAGE...

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 CLEAN AND REPAIR AND REPAINT WALLS IN KITCHEN, AND REPLACE BASEBOARDS AT SAME AREA.

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...

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units.

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

All employees shall be required to use effective hair restraints to confine hair.

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.BOSERVED THE FOLLOWING NOT CLEAN INTERIOR OR UP-RIGHT FREEZERS FRONT, AND REAR, EXCESSIVE ICE INSTRUCTED TO DEFROST AND ...

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 THE REAR WALL UNDER AND AROUND WINDOW IN POOR REPAIR INSTRUCTED TO REPAIR.