Tokyo Lunch Boxes & Catering

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

OBSERVED SOME POTENTIALLY HAZARDOUS FOODS (SUSHI FISH) OUT OF THE ORIGINAL PACKAGING AND HELD FOR OVER 24 HOURS LOCATED IN THE REFRIGERATORS AND PREP COOLERS WITHOUT PROPER LABELS CONTAINING PRODUCT NAME AND DATE. INSTRUCTED TO PROVIDE LABELS FOR ALL...

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

OBSERVED A HOLE IN THE WALL LOCATED NEXT TO THE 3 COMPARTMENT SINK LOCATED BY THE GREASE TRAP. INSTRUCTED TO REPAIR. OBSERVED DUST ON THE VENTS LOCATED IN THE CUSTOMER DINING AREA. INSTRUCTED TO CLEAN. OBSERVED WATER STAINED CEILING TILES LOCATED IN ...

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

OBSERVED A THERMOMETER IS NEEDED IN THE FRONT SIDE DISH PREP COOLER LOCATED IN THE CUSTOMER DINING AREA. INSTRUCTED TO PROVIDE.

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

OBSERVED MOP HEADS STORED INSIDE OF THE MOP BUCKETS. INSTRUCTED TO STORE MOP HEADS UPRIGHT AND MAINTAIN.

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

POOR HYGIENIC PRACTICES: OBSERVED TWO EMPLOYEES ONLY RINSE THEIR HANDS AT THE 3-COMPARTMENT SINK AND PUT ON GLOVES. INSTRUCTED TO PROPERLY WASH HANDS (WITH SOAP) AT THE HAND WASHING SINK. CRITICAL VIOLATION 7-38-010(A)

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

FOUND THE INTERIOR OF THE DEEP FRYER AND THE TOP OF THE STOVE IN NEED OF CLEANING. ALSO, THE EXTERIOR OF THE GREASE TRAP NEEDS TO BE CLEANED. INSTRUCTED TO REMOVE GREASE/FOOD AND DIRT FROM SURFACES. MAINTAIN SAME.

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

FOUND THE FLOORS UNDER THE 3-COMPARTMENT SINK, COOKING EQUIPMENT AND IN THE CORNERS IN NEED OF CLEANING TO REMOVE THE DIRT/FOOD DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN. FOUND THE FLOORS WITH BROKEN TILE, WORN GROUT AND NOT SMOOTH AND EASILY CLEANAB...

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

FOUND THE WALL ON THE RIGHT SIDE OF THE 3-COMPARTMENT SINK WITH OPENINGS AROUND THE PIPE/CONDUITS. INSTRUCTED TO SEAL AND MAINTAIN. ALSO, FOUND THE WALLS UNDER/AROUND THE 3-COMPARTMENT SINK AND COOKING EQUIPMENT IN NEED OF CLEANING FROM THE DIRT/DUS...

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

FOUND THE WASH CLOTHS NOT PROPERLY STORED WHEN NOT IN USE. INSTRUCTED TO STORE IN A BUCKET OF SANITIZING SOLUTION (MUST BE THE PROPER PPM) WHEN NOT IN USE. MAINTAIN SAME.

FACILITIES TO MAINTAIN PROPER TEMPERATURE

FACILITY NOT MAINTAINING PROEPR COOLING TEMPERATURE. FOUND MAIN DOUBLE DOOR COOLER AIR TEMP AT 61.3F, PACKAGED SHSHI DISPLAY COOLER AT 55.6F. COOLERS ARE USED TO STORE FISH AND OTHER PERISHABLES. INSTRUCTED TO KEEP ALL COOLERS TEMPERATURE AT 40F OR L...

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

POTENTIALLY HAZARDOUS FOODS HELD AT IMPROPER TEMPERATURE, FOUND 20 LBS OF READY-TO-EAT SUSHI PACKAGED AND READY FOR SERVICE AT TEMPERATURE BETWEEN 51.3-62.4, STORED IN SAID COOLER. ALSO FOUND 8 LBS OF TUNA AND SALMON AT 52.5F-63.6F. 2 GALLONS OF MILK...

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

MUST REMOVE SUSHI WASHING APPRATUS. FROM MOP SINK.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

INACCURATE THERMOMETER IN SMALL SUSHI FISH COOLER. INSTRUCTED TO PROVIDE GOOD WORKING ONES.

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

RAW WOOD PANEL ABOVE 3-COMP SINK, INSTRUCTED TO SEAL OR REMOVE.

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

OBSERVED FOOD HANDLERS WITHOUT HAIR RESTRAINTS. INSTRUCTED TO PROVIDE AND MAINTAIN HAIR RESTRAINTS WHILE HANDLING FOOD.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

OBSERVED SOILED DAMP WIPIN CLOTHS ON THE CUTTING BOARDS AND COUNTER. INSTRUCTED TO STORE DAMP WIPING CLOTHS IN SANITIZER.

WATER SOURCE: SAFE, HOT & COLD UNDER CITY PRESSURE

NO HOT WATER AT BEGINNING OF INSPECTION. OWNER ARRIVED TO FIND HOT WATER TANK TURNED TO ITS LOWEST SETTING. OWNER CORRECTED TANK AND HOT WATER WAS RESTORED TO FACILITY. CRITICAL VIOLATION 7-38-030 CITATION ISSUED NOT HOT WATER ON SITE.

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

MUST CLEAN INTERIOR OF ALL REACH IN COOLERS. MUST CLEAN AND MAINTAIN.

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

FLOORS THROUGHOUT IN NEED OF CLEANING TO REMOVE ALL BUILD UP. MUST CLEAN AND MAINTAIN.

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

WALL AND CEILINGS IN NEED OF CLEANING TO REMOVE ALL DUST AND SPLATTER. MUST CLEAN AND MAINTAIN AT ALL TIMES.

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

MUST REMOVE ICE AND FROST BUILD-UP AT THE SMALL 1DR REFRIGERATOR ON THE COUNTER TOP NEXT TO THE HOT HOLDING UNIT.

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

MUST PROVIDE A SHATER PROOF BULB OR LIGHT SHIELD AT THE 2DR FREEZER AND 1DR REFRIGERATOR AT ALL TIMES.

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

MUST TIGHTEN FAUCET BAS AT THE 3-COMP SINK TO PREVENT LEAKS.

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

MUST CLEAN AND MAINTAIN THE INTERIOR OF THE COOLERS IN THE REAR.

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

MUST CLEAN AND MAINTAIN FLOORS IN CORNERS AND UNDER/AROUND HEAVY EQUIPMENT.

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

MUST REPLACE ALL WATER STAINED CEILING TILES IN REAR OF PREP AREA.

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

MUST HANG MOPS UP TO DRY WHEN NOT IN USE.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

MUST STORE WASH CLOTHS IN SANITIZING SOLUTION WHEN NOT IN USE.

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

MUST DETAIL CLEAN AND MAINTAIN THE INTERIOR OF THE CABINET UNDER THE BEVERAGE STATION AND THE UNUSED COOLER IN THE PREP AREA.

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

MUST DETAIL CLEAN AND MAINTAIN THE INTERIOR OF THE FLOOR DRAINS IN THE REAR AND FLOORS IN ALL CORNERS AND UNDER/AROUND ALL HEAVY EQUIPMENT.

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

MUST PROVIDE A SHIELD TO THE LIGHTS ABOVE THE 3 COMP. SINK IN THE PREP AREA.

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

MUST FIX THE LEAK AT THE BASE OF THE FAUCET ON THE 3 AND 1 COMP. SINKS.

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

MUST REMOVE NON-WORKING COOLER IN PREP AREA OR FIX AND USE IT.

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 WATER STAINED CEILING TILES BY REAR DOOR AND UNCLEAN WALLS AROUND MOP SINK. MUST REPLACE ALL DAMAGED CEILING TILES AND CLEAN ALL UNCLEAN WALLS.

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. THERMOMETER BROKEN INSIDE STAND UP REACH IN COOLER BY...

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. OBSERVED FOOD/DIRT BUILD UP ON FLOOR UNDER COOKING EQUIPMENT AND INSIDE FLOOR DRAINS. MUST DETAIL CLEAN FLOOR UNDER AND AROUND ALL EQUIPM...

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. PREP AREA LIGHT COVER MISSING ABOVE PREP TABLE. MUST PROVIDE AND INSTALL LIGHT COVER...

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...

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

All hot food shall be stored at a temperature of 140F or higher. Found 25 pounds of cooked sushi rice at 113F and 82F under preparation table inside plastic hot boxes. Instructed management to dispose. Time and tmperture logs not maintained. cri...

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. Found walls in poor repair behind front registers and by rear preparation table.