Tokyo Lunch Box and Sake Bar

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING

OBSERVED NO EMPLOYEES HEALTH POLICY.MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION-7-38.010-NO CITATION ISSUED)

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

OBSERVED NO CLEAN-UP OF VOMITING AND DIARRHEA PROCEDURE AND CLEAN-UP KIT ON PREMISES DURING INSPECTION. INSTRUCTED TO HAVE SAID PROCEDURE ALONG WITH REQUIRED EQUIPMENT FOR CLEAN-UP. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED. 7-38-005

REQUIRED RECORDS AVAILABLE: SHELLSTOCK TAGS, PARASITE DESTRUCTION

STATEMENT OR RECORD THAT FISH USED RAW FOR SUSHI PRODUCT HAS BEEN FROZEN BY DISTRIBUTOR OR IN FACILITY NOT PRESENTED AT TIME OF INSPECTION. MUST PROVIDE AND MAINTAIN REQUIRED STATEMENT OR RECORD. PRIORITY VIOLATION , 7-38-005 NO CITATION ISSUED

PROPER DATE MARKING AND DISPOSITION

OBSERVED NO PROPER DATE MARKING ON TCS FOODS STORED INSIDE OF COOLERS FOR MORE THAN 24 HOURS.MUST PROVIDE AND MAINTAIN.( PRIORITY FOUNDATION-NO CITATION ISSUED)7-38-005

CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD

OBSERVED NO CONSUMER ADVISORY DISCLOSURE OR REMINDER OF RAW AND UNDER COOKED FOODS.MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION-7-38-005;NO CITATION ISSUED)

FOOD PROPERLY LABELED; ORIGINAL CONTAINER

PREPACKAGED SUSHI FOODS ON DISPLAY NOT PROPERLY LABELED. MUST LABEL PACKAGES WITH FOOD NAME, INGREDIENTS, NET CONTENTS, SOURCE AND LIST OF ALLERGENS. PRIORITY FOUNDATION 7-38-005. NO CITATION ISSUED.

ALLERGEN TRAINING AS REQUIRED

NOTED CERTIFIED FOOD MANAGERS ON DUTY WITH NO ALLERGEN TRAINING CERTIFICATION. INSTRUCTED MANAGEMENT THAT ALL FOOD SERVICE MANAGERS ARE REQUIRED TO HAVE THE ALLERGEN TRAINING CERTIFICATION

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED

OBSERVED INADEQUATE HAND WASHING FACILITIES FOR STAFF. HOT WATER HANDLE IN POOR REPAIR, ( HANDLE STRIPPED), UNABLE TO TURN HOT WATER ON FROM FAUCET. HOT WATER CAN ONLY BE RETRIEVED FROM HANDLE UNDERNEATH HAND SINK. INSTRUCTED HANDLE MUST BE REPAIRE...

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

OBSERVED NO HOT AND COLD WATER FROM FAUCET AT 1- COMPARTMENT SINK.INSTRUCTED TO REPAIR.

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

OBSERVED FOOD HANDLER IN PREP AREA WITH NO HAIR RESTRAINT FOR HIS VERY FULL HAIRY MUSTACHE. INSTRUTED TO PROVIDE.

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

OBSERVED CLUTTER BY THE UTILITY SINK. INSTRUCTED TO ORGANIZE AND MAINTAIN.

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

FOUND IMPROPER TEMPERATURES OF POTENTIALLY HAZARDOUS FOODS INSIDE DISPLAY COOLER AT FRONT COUNTER. (16)PREPACKAGED SUSHI,-CRAB-46.7F,SALMON-49.8F,SHRIMP-50.1F,TUNA-49.0F.MUST MAINTAIN COLD FOODS AT 40F OR BELOW. FOOD WAS REMOVED BY OWNER AND DISCARDE...

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA

UPON WASHING HANDS AT EXPOSED HAND SINK,FOUND NO SOAP FOR WASHING HANDS,ONLY WATER INSIDE PUMP BOTTLE.SHOWED IT TO OWNER WHO ARRIVED .OWNER PUT SOAP INSIDE BOTTLE-CDI. INSTRUCTED MUST HAVE ADEQUATE HAND WASING FACILITIES,(SOAP).CRITICAL VIOLATION ISS...

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

LEAKY FAUCET AT 3- COMPARTMENT FAUCET.MUST REPAIR.

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

OBSERVED PREVIOUS MINOR VIOLATION FROM REPORT #1419086 DATED 10-1-2015,#38-MUST TIGHTEN THE BASE OF FAUCET AT 3-COMP SINK TO REPAIR LEAK.ALSO #45- NO PROOF OF NEW IDPH FOOD HANDLERS CERTIFICATES FOR EMPLOYEES ON SITE.MUST PROVIDE SERIOUS VIOLATION IS...

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

SEE VIOLATION # 29

FOOD HANDLER REQUIREMENTS MET

SEE VIOLATION #29

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

MUST CLEAN, SANITIZE AND REMOVE ALL DEAD INSECTS AT ALL WINDOW SILLS ON THE NORTH SIDE OF THE RESTAURANT CUSTOMER SITTING AREA AND AT THE WEST SIDE OF SAME STATED AREA AS WELL AS EXCESSIVE ACCUMULATION OF COBB WEBS ON THE CEILING AT ALL CORNERS IN TH...

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

MUST PROVIDE SHATTER PROOF BULBS OR LIGHT SHIELDS AT THE SMALL HOT HOLDING UNIT LOCATED ABOVE THE 2DOOR CABINET.

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

MUST REPAIR HOT WATER FAUCET HANDLE IN THE LADIES RESTROOM AT THE HAND SINK ON THE LEFT HAND SIDE SO AS TO RUN WITH HOT WATER FOR A MINIMUM OF 15 SECS AT ALL TIMES.RESTROOM HAS 2 HAND SINKS. ALSO MUST TIGHTEN THE BASE OF THE LARGE 3-COMP SINK TO REPA...

FOOD HANDLER REQUIREMENTS MET

MUST PROVIDE ALL FOOD PREP AT STAFF MEMBERS WITH THEIR ILLINOIS FOOD HANDLER'S CERTIFICATION AT ALL TIMES. DURING INSPECTION FOUND 1 STAFF MEMBER WITHOUT THE ABOVE STATED DOCUMENT.

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

SOAP CONTAINER AT EXPOSED HAND WASH SINK IN FRONT PREP AREA IN POOR REPAIR. MUST REPAIR.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

MUST STORE SCOOPER FOR RICE PROPERLY TO PREVENT CONTACT FROM HANDLE.

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

MUST CLEAN THE FILTER ABOVE THE COOKING EQUIPMENT TO REMOVE THE DUST AND GREASE. ALSO NOTED A LEAK A THE BASE OF THE FAUCET AT THE LARGE 3 COMPARTMENT SINK. MUST REPAIR AND MAINTAIN.

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

MUST PROPERLY STORE FORKS AT THE FRONT SERVICE COUNTER WITH THE HANDLES UP AT ALL TIMES.

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

MUST CLEAN AND SANITIZE THE FOLLOWING ITEMS: ALL RICE COOKERS, AND LOWER SHELVES OF ALL PREP TABLES.

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

MUST CLEAN FLOORS THROUGHOUT PREMISES TO REMOVE FOOD DEBRIS.

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. PREP AREA CUTTING BAORDS WITH DARK PITS ON SURFACE. INSTRUCTED MANAGER TO REPAIR OR REPLACE ALL DAMAGED CUTTING BOARD...

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. BAR 3-COMPARTMENT SINK CLUTTERED. MUST REMOVE ALL...

WATER SOURCE: SAFE, HOT & COLD UNDER CITY PRESSURE

All food establishments shall be provided with an adequate supply of hot and cold water under pressure properly connected to the city water supply. NO RUNNING HOT WATER AT PREP AREA EXPOSED HANDWASH BOWL AND AT POT WASH 3-COMPARTMENT SINK. MUST PR...

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. NO THERMOMETER INSIDE SUSHI/DRINK REACH IN DISPLAY CO...

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. OBSERVED 2 PREP FOOD HANDLERS NOT WEARING HAIR RESTRAINTS. MUST PROVIDE HAIR RESTRAINTS FOR ALL FOOD HANDLERS.