Tozi Restaurant

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

OBSERVED A FEW FOOD ITEMS STORED INSIDE BAGS REACH IN COOLER. INSTRUCTED MANAGER TO PROPERLY STORE FOOD IN FOOD GRADE CONTAINERS OR FOOD GRADE PLASTIC BAG.

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

MUST DETAIL CLEAN ALL PREP TABLES, COUNTER TOPS, STORAGE SHELVING AND RACKS, ALSO INTERIOR AND EXTERIOR OF DISHWASHING MACHINE TO REMOVE DEBRIS AND/OR GREASE.

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

NOTED THE MATS ON THE FLOORS VERY DIRTY AND STICKY. MUST DETAIL CLEAN AND MAINTAIN. FLOORS AND FLOOR DRAINS THROUGH OUT PREMISES ARE VERY DIRTY. MUST DETAIL CLEAN AND MAINTAIN.

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

OBSERVED THE WALLS THROUGH OUT THE PREP AREAS VERY DIRTY. MUST DETAIL CLEAN AND MAINTAIN.

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

NOTED THE LIGHTING IN THE DISH WASHING ROOM VERY DIM. MUST PROVIDE AND MAINTAIN BETTER LIGHTING.

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

NOTED THE AREA BEHIND THE BAR VERY CLUTTERED. MUST REMOVE ALL UNNECESSARY ITEMS BEHIND THE BAR AND ANY WHERE ELSE NEEDED TO PREVENT HARBORAGE.

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

OBSERVED A BOWL IN A LARGE CONTAINER OF RICE IN THE WALK-IN COOLER USED TO DISPENSE FOOD. INSTRUCTED TO USE A HANDLED UTENSIL AND TO STORE UTENSIL WITH THE HANDLE FACING UP OUT OF THE FOOD TO AVOID INDIRECT HAND CONTACT.

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

THE INTERIOR PANEL IS COMING APART FROM THE INTERIOR DOOR AND THERE IS FROST BUILDUP IN THE 3-DOOR REACH-IN FREEZER. INSTRUCTED TO REATTACH THE PANEL AND DEFROST ABOVE MENTIONED FREEZER.

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

THE SPRAYER NOZZLE NEXT TO THE DISHMACHINE IS LEAKING AND IS WRAPPED WITH SIRAN WRAP. INSTRUCTED TO REPAIR THE NOZZLE HEAD AND MAINTAIN.

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

OBSERVED BUILDUP ON THE INTERIOR SURFACE OF THE ICE MACHINE. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.

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

OBSERVED BLACK CHAR ON THE FLOORS IN THE DISHROOM UNDER THE 3-COMPARTMENT SINK AND THE LOW TEMPERATURE DISHMACHINE. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.

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

SEVERAL BULBS ARE BURNED OUT IN THE DISHWASHING AREA. INSTRUCTED TO REPLACE BULBS TO PROVIDE ADEQUATE LIGHTING AND MAINTAIN.

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

Found clean knives improperly stored throughout kitchen on cutting boards or resting on counters when not in use. Must properly store clean utensils (knives) in knife box or on a magnetic strip to prevent contamination. Must maintain same.

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

Found floors in the following areas with excessive debris, dirt build up, and/or grease: under and behind white chest freezers; entire floor in dish room; floors under the row of prep coolers; and floors inside bar area. Must pull equipment from wall...

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

Found the following potentially hazardous foods at improper temperatures in the reach in cooler: 2 lbs of raw eggs @ 47.3F-49.5F; and 1.6lbs of cooked egg @ 70F. Advised all potentially hazardous foods must be held at 40F or less, or 140F or higher a...

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

Found the following previous minor violations not corrected from report # 1960538, dated 12/5/16: #32 MISSING WATER HANDLE AT LAST WASHBOWL BY THE WOMEN'S WASHROOM,INSTRUCTED TO REPLACE SAID HANDLE DISCHARGE HOSE IS NEEDED AT POP GUN BY THE FIRST IC...

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

Found clean knives improperly stored throughout kitchen on cutting boards or resting on counters when not in use. Must properly store clean utensils (knives) in knife box or on a magnetic strip to prevent contamination. Must maintain same.

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

Found floors in the following areas with excessive debris, dirt build up, and/or grease: under and behind white chest freezers; entire floor in dish room; floors under the row of prep coolers; and floors inside bar area. Must pull equipment from wal...

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

LIGHT SHIELD IS NEEDED AT ALL LIGHT FIXTURE IN DISH ROOM.

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

MISSING WATER HANDLE AT LAST WASHBOWL BY THE WOMEN'S WASHROOM,INSTRUCTED TO REPLACE SAID HANDLE DISCHARGE HOSE IS NEEDED AT POP GUN BY THE FIRST ICE BIN BEHIND THE BAR,MUST DISCHARGE TO A FLOOR DRAIN. SPLASH GUARD IS NEEDED BETWEEN THE EXPOSED HAND S...

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

GREASE ON INTERIOR AND EXTERIOR OF COOKING EQUIPMENT,SHELVES,AND UNDER THE PREP TABLES,NEED TO CLEAN AND MAINTAIN

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

GRIMES INSIDE THE ALL FLOOR DRAINS IN PREP,DISH ROOM AND BAR AREA,INSTRUCTED TO CLEAN AND MAINTAIN,EXCESS WATER ON FLOOR IN DISH ROOM AND UNDER TWO COMPARTMENT SINKS INSTRUCTED TO KEEP AREA DRY AND CLEAN

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

LIGHT SHIELD IS NEEDED AT ALL LIGHT FIXTURE IN DISH ROOM.

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

ADDITIONAL HOT WATER IS NEEDED AT SECOND AND THIRD WASHBOWLS BY THE WOMEN'S AT OUTSIDE WASHROOM.

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

FURNACE AREA, FRONT STORAGE AND BAR AREA AT SOUTH END IN NEED OF REORGANIZATION,REMOVE WHAT IS NOT NEEDED AND ELEVATE ITEMS 6" OFF FLOOR WHAT IS NEEDED

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME

LOW TEMP DISH MACHINE NOT MAINTAINED,UNABLE TO RINSE DUE TO SOAP SUDS REMAINS ON MULTI USE UTENSILS. ALSO NO SANITIZER DISPENSED AT FINAL RINSE,0ppm. INSTRUCTED TO REPAIR CAUSE.TAGGED UNIT "HELD FOR INSPECTION" DO NOT USE.USE THREE COMPARTMENT SINK...

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION

OBSERVED INTERIOR OF ICE MACHINE WITH BLACK SLIME SUBSTANCE DRIPPING AT WATER RESERVOIR WERE ICE IS MADE,INSTRUCTED TO CLEAN,AND SANITIZE UNIT SERIOUS VIOLATION:7-38-005(A)

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

WE OBSERVED 30 OR MORE MICE DROPPINGS UNDER AND BEHIND THE WHITE CHEST FREEZER AND UNDER THE SHELF AT REAR OF THE KITCHEN,EAST AREA. OBSERVED 30 OR MORE LIVE ROACHES BEHIND AND IN BETWEEN THE CUTTING BOARDS THAT WAS STORED BETWEEN THE NECK FAUCET AND...

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

MISSING WATER HANDLE AT LAST WASHBOWL BY THE WOMEN'S WASHROOM,INSTRUCTED TO REPLACE SAID HANDLE DISCHARGE HOSE IS NEEDED AT POP GUN BY THE FIRST ICE BIN BEHIND THE BAR,MUST DISCHARGE TO A FLOOR DRAIN. SPLASH GUARD IS NEEDED BETWEEN THE EXPOSED HAND S...

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

GREASE ON INTERIOR AND EXTERIOR OF COOKING EQUIPMENT,SHELVES,AND UNDER THE PREP TABLES,NEED TO CLEAN AND MAINTAIN.

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

GRIMES INSIDE THE ALL FLOOR DRAINS IN PREP,DISH ROOM AND BAR AREA,INSTRUCTED TO CLEAN AND MAINTAIN,EXCESS WATER ON FLOOR IN DSH ROOM AND UNDER TWO COMPARTMENT SINKS INSTRUCTED TO KEEP AREA DRY AND CLEAN.

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

IN POOR REPAIR CAULKING AROUND THE DISH MACHINE,INSTRUCTED TO REMOVE REPLACE,SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT MATERIAL

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

ADDITIONAL HOT WATER IS NEEDED AT SECOND AND THIRD WASHBOWLS BY THE WOMEN'S AT OUTSIDE WASHROOM.

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

FURNACE AREA, FRONT STORAGE AND BAR AREA AT SOUTH END IN NEED OF REORGANIZATION,REMOVE WHAT IS NOT NEEDED AND ELEVATE ITEMS 6" OFF FLOOR WHAT IS NEEDED

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

OBSERVED FROZEN MEATS STORED IN PLASTIC GROCERY BAGS. MANAGEMENT INSTRUCTED TO STORE ALL FOODS IN FOOD GRADE STORAGE BAGS ONLY.

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

DETAIL CLEAN THE PREP TABLES, VENTILATION HOOD AND FILTERS, EXTERIOR OF COOLERS AND COOKING EQUIPMENT, SHELVES NEXT TO THE EXPOSED HANDWASHING SINKS, GAS LINES BEHIND THE COOKING EQUIPMENT

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

DETAIL CLEAN THE FLOOR OF THE FOOD PREPARATION AREA AND DISHROOM. MAINTAIN THE FLOOR DRY IN THE DISHROOM.

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

CLEAN THE FLOOR DRAINS IN THE FOOD PREP AREA.

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

CLEAN THE WALLS OF THE FOOD PREPARATION AREA.

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

OBSERVED MISSING OR BROKEN WATER HANDLES ON 2 OF THE 6 HANDWASHING SINKS OUTSIDE OF THE WASHROOMS. MUST REPAIR.

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

OBSERVED LIVE FRUIT FLIES ON THE WALLS AND CEILING OF THE FOOD PREPARATION AREA, MEN'S WASHROOM AND WAIT STATION. 13 LIVE FRUIT FLIES WERE OBSERVED IN THESE AREAS. ADDITIONAL PEST CONTROL SERVICE IS NEEDED TO MINIMIZE OR ELIMINATE THE PEST ACTIVITY...

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

PREVIOUS MINOR VIOLATIONS FROM REPORT #1527647 ON 3/6/15 NOT CORRECTED: 32 - TORN RUBBER DOOR GASKETS ON KITCHEN TWO DOOR COOLER. MUST REPLACE. 45 - FOOD HANDLER TRAINING REQUIREMENTS NOT MET. NO CERTIFICATES OR PROOF OF TRAINING. MUST HAVE PR...

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

OBSERVED FROZEN EMATS STORED IN PLASTIC GROCERY BAGS. MANAGEMENT INSTRUCTED TO STORE ALL FOODS IN FOOD GRADE STORAGE BAGS ONLY.

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

DETAIL CLEAN THE PREP TABLES, VENTILATION HOOD AND FILTERS, EXTERIOR OF COOLERS AND COOKING EQUIPMENT, SHELVES NEXT TO THE EXPOSED HANDWASHING SINKS, GAS LINES BEHIND THE COOKING EQUIPMENT.

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

DETAIL CLEAN THE FLOOR OF THE FOOD PREPARATION AREA AND DISHROOM. MAINTAIN THE FLOOR DRY IN THE DISHROOM.

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

CLEAN THE WALLS OF THE FOOD PREPARATION AREA.

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

OBSERVED 4 OF THE 6 HANDWASHING SINKS OUTSIDE OF THE WASHROOMS WITH DRAIN LINE WATER LEAKS OR MISSING WATER HANDLES. MUST REPAIR.

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

DOOR HINGE ON KITCHEN PREP TWO DOOR COOLER BROKEN. DOOR FALLS OFF WHEN OPENED. MUST REPAIR. TORN RUBBER DOOR GASKETS ON KITCHEN TWO DOOR COOLER AND THREE DOOR FREEZER. MUST REPLACE.

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

INTERIOR AND EXTERIOR OF THE DISH MACHINE WITH DIRT AND EXCESSIVE SLIME BUILD UP INSIDE WALLS OF MACHINE. MUST CLEAN AND MAINTAIN

FOOD HANDLER REQUIREMENTS MET

FOOD HANDLER TRAINING REQUIREMENTS NOT MET. NO CERTIFICATES OR PROOF OF TRAINING. MUST HAVE PROOF OF TRAINING FOR ALL FOOD HANDLERS.

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

DISH WASHING FACILITIES NOT MAINTAINED. DISH ROOM THREE COMPARTMENT SINK WITH SEVERE LEAK UNDER SINK INTO BUCKET AND SINK UNABLE TO DRAIN. INSTRUCTED TO USE DISH MACHINE FOR ALL WASHING PURPOSES. SERIOUS VIOLATION 7-38-030.

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, PROPERLY DESIGNED AND INSTALLED

NO DOORS ON MENS AND WOMANS WASHROOMS. MUST PROVIDE ATTACHED DOORS WITH SELF-CLOSING DEVICES ON BOTH WASHROOM ENTRANCES. SERIOUS VIOLATION 7-38-030.

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

PREVIOUS MINOR VIOLATIONS FROM 5-15-14 NOT CORRECTED. #30- LABEL AND DATE ALL PREPARED FOOD IN COOLERS. LABEL ALL BULK CONTAINERS IN PREP AREA.#32-CLEAN INTERIOR AND EXTERIOR OF ALL BEVERAGE MACHINES, COOLERS, FREEZERS, HOLDING UNITS, PREP TABLES, RO...

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

: DOOR HINGE ON KITCHEN PREP TWO DOOR COOLER BROKEN. DOOR FALLS OFF WHEN OPENED. MUST REPAIR. TORN RUBBER DOOR GASKETS ON KITCHEN TWO DOOR COOLER AND THREE DOOR FREEZER. MUST REPLACE. RUSTY METAL RACK SHELVING THROUGHOUT WALK-IN COOLER. MUST REMOVE R...

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

INTERIOR AND EXTERIOR OF THE DISH MACHINE WITH DIRT AND EXCESSIVE SLIME BUILD UP INSIDE WALLS OF MACHINE. MUST CLEAN AND MAINTAIN.

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

ALL ITEMS STORED BEHIND BAR AND IN FRONT HALLWAY CLOSET MUST BE STORED ELEVATED FROM THE FLOOR 6" OR ABOVE.

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

MUST PROVIDE WASTE WATER DRAINAGE LINES TO PROPER FLOOR DRAINAGE FROM ALL BAR SODA GUN HOLDERS.

FOOD HANDLER REQUIREMENTS MET

FOOD HANDLER TRAINING REQUIREMENTS NOT MET. NO CERTIFICATES OR PROOF OF TRAINING. MUST HAVE PROOF OF TRAINING FOR ALL FOOD HANDLERS.

FACILITIES TO MAINTAIN PROPER TEMPERATURE

FACILITIES UNABLE TO MAINTAIN PROPER TEMPERATURES. TWO DOOR PREP COOLER FOUND AT 58.1F WITH FOODS SUCH AS BEEF AT 51.7F AND PORK AT 51F. COOLER TAGGED HELD FOR INSPECTION AND MUST NOT USE UNTIL REPAIRED AND MAINTAINS A TEMPERATURE OF 40F OR BELOW. CR...

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

OBSERVED THE FOLLOWING POTENTIALLY HAZARDOUS FOODS HELD AT IMPROPER TEMPERATURES IN THE ABOVE MENTIONED COOLER. BEEF AT 51.7F, PORK AT 51F, APPROXIMATELY 20 LBS. ALSO OBSERVED COOKED EGG AT 82F AND COOKED RICE AT 84.7F BOTH WRAPPED WITH PLASTIC WRAP ...

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED

NO COLD WATER AVAILABLE AT KITCHEN PREP EXPOSED HAND SINK. COLD WATER HANDLE STRIPPED, UNABLE TO TURN ON. MUST PROVIDE COLD WATER. INSTRUCTED TO USE ADDITIONAL EXPOSED HAND SINKS IN KITCHEN. CRITICAL VIOLATION 7-38-030.

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

DISH WASHING FACILITIES NOT MAINTAINED. DISH ROOM THREE COMPARTMENT SINK WITH SEVERE LEAK UNDER SINK INTO BUCKET AND SINK UNABLE TO DRAIN. INSTRUCTED TO USE DISH MACHINE FOR ALL WASHING PURPOSES. SERIOUS VIOLATION 7-38-030.

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, PROPERLY DESIGNED AND INSTALLED

NO DOORS ON MENS AND WOMANS WASHROOMS. MUST PROVIDE ATTACHED DOORS WITH SELF-CLOSING DEVICES ON BOTH WASHROOM ENTRANCES. SERIOUS VIOLATION 7-38-030.

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

PREVIOUS MINOR VIOLATIONS FROM 5-15-14 NOT CORRECTED. #30- LABEL AND DATE ALL PREPARED FOOD IN COOLERS. LABEL ALL BULK CONTAINERS IN PREP AREA.#32-CLEAN INTERIOR AND EXTERIOR OF ALL BEVERAGE MACHINES, COOLERS, FREEZERS, HOLDING UNITS, PREP TABLES, RO...

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

DOOR HINGE ON KITCHEN PREP TWO DOOR COOLER BROKEN. DOOR FALLS OFF WHEN OPENED. MUST REPAIR. TORN RUBBER DOOR GASKETS ON KITCHEN TWO DOOR COOLER AND THREE DOOR FREEZER. MUST REPLACE. RUSTY METAL RACK SHELVING THROUGHOUT WALK-IN COOLER. MUST REMOVE R...

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

INTERIOR AND EXTERIOR OF THE DISH MACHINE WITH DIRT AND EXCESSIVE SLIME BUILD UP INSIDE WALLS OF MACHINE. MUST CLEAN AND MAINTAIN.

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

ALL ITEMS STORED BEHIND BAR AND IN FRONT HALLWAY CLOSET MUST BE STORED ELEVATED FROM THE FLOOR 6" OR ABOVE.

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

MUST PROVIDE WASTE WATER DRAINAGE LINES TO PROPER FLOOR DRAINAGE FROM ALL BAR SODA GUN HOLDERS.

FOOD HANDLER REQUIREMENTS MET

FOOD HANDLER TRAINING REQUIREMENTS NOT MET. NO CERTIFICATES OR PROOF OF TRAINING. MUST HAVE PROOF OF TRAINING FOR ALL FOOD HANDLERS.

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

NO CERTIFIED MANAGER ON DUTY OR CERTIFICATE POSTED WHEN COOKED RICE (170.2F) PREPARED. SERIOUS VIOLATION 7-38-012A CITATION ISSUED.

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

COVER, LABEL AND DATE ALL PREPARED FOOD IN COOLERS. LABEL ALL BULK CONTAINERS IN PREP AREA.

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

INVERT ALL CLEAN MULTI-USE EQUIPMENT AND UTENSILS IN PREP AREA.

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

CLEAN INTERIOR AND EXTERIOR OF ALL BEVERAGE MACHINES, COOLERS, FREEZERS, HOLDING UNITS, PREP TABLES, ROLLING CARTS, COOKING EQUIPMENT (EXCESSIVE FOOD DEBRIS, SPILLS, ETC)

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

CLEAN FLOORS UNDER ALL EQUIPMENT, ALONG WALLS AND IN ALL CORNERS IN PREP, STORAGE, BEVERAGE, AND DISH WASHING AREAS(FOOD, DEBRIS, EXCESS WATER). CLEAN ALL FLOOR DRAINS. GROUT LOOSE FLOOR TILES IN ALL AREAS.

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

CLEAN CEILING IN DISH WASHING AREA (SPILLS). WALLS NEED CLEANING AND PAINTING IN PREP AND STORAGE AREAS. STORE STOCK AWAY FROM WALLS FOR EASY CLEANING AND PEST CONTROL. REPLACE MISSING AND DAMAGED BASEBOARDS ALONG WALLS IN PREP AND STORAGE AREAS. REP...

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

PROVIDE ADEQUATE LIGHTING IN REAR PREP AND UTILITY AREA. PROVIDE LIGHT SHIELDS IN DISH WASHING AREA.

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

REPAIR LEAKING DRAINPIPES UNDER WASHBOWL #4 AND #6. REPAIR LEAKING DRAINPIPE UNDER ICE MACHINE. REPAIR REAR SINK(SLOW DRAINING).

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

PROVIDE THERMOMETERS IN ALL COOLERS.

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

REMOVE ALL UNUSED EQUIPMENT, UNNECESSARY ARTICLES, AND CLUTTER IN ELECTRICAL ROOM. STORE MOP HEADS UPRIGHT TO PREVENT INSECT BREEDING.

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

ALL FOOD HANDLERS MUST WEAR HAIR RESTRAINTS.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

STORE WASH CLOTHS IN SANITIZING SOLUTION.

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED

REAR EXPOSED SINK NOT DRAINING PROPERLY. INSTRUCTED MANAGER TO REPAIR REAR EXPOSED HAND SINK AND USE FRONT EXPOSED HAND SINK FOR PROPER HAND WASHING. OBSERVED NO HOT WATER AT THREE WASHBOWLS NEAR WOMEN WASHROOM. INSTRUCTED MANAGER TO PROVIDE HOT WATE...

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

NO CERTIFIED MANAGER ON DUTY AND CERTIFICATE POSTED WHEN COOKED RICE 154.3F PREPARED AND SERVED. SERIOUS VIOLATION 7-38-012A CITATION ISSUED.

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

COVER, LABEL AND DATE ALL PREPARED FOOD IN COOLERS. LABEL ALL BULK CONTAINERS IN PREP AREA.

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

INVERT ALL CLEAN MULTI-USE EQUIPMENT AND UTENSILS IN PREP AREA.

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

CLEAN INTERIOR AND EXTERIOR OF ALL BEVERAGE MACHINES, COOLERS, FREEZERS, HOLDING UNITS, PREP TABLES, ROLLING CARTS, COOKING EQUIPMENT (EXCESSIVE FOOD DEBRIS, SPILLS, ETC)

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

CLEAN FLOORS UNDER ALL EQUIPMENT, ALONG WALLS AND IN ALL CORNERS IN PREP, STORAGE, BEVERAGE, AND DISH WASHING AREAS(FOOD, DEBRIS, EXCESS WATER). CLEAN ALL FLOOR DRAINS. GROUT LOOSE FLOOR TILES IN ALL AREAS.

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

CLEAN CEILING IN DISH WASHING AREA (SPILLS). WALLS NEED CLEANING AND PAINTING IN PREP AND STORAGE AREAS. STORE STOCK AWAY FROM WALLS FOR EASY CLEANING AND PEST CONTROL. REPLACE MISSING AND DAMAGED BASEBOARDS ALONG WALLS IN PREP AND STORAGE AREAS. REP...

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

PROVIDE ADEQUATE LIGHTING IN REAR PREP AREA. PROVIDE LIGHT SHIELDS IN DISH WASHING AREA.

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

REPAIR LEAKING DRAINPIPES UNDER WASHBOWL #4 AND #6.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

PROVIDE THERMOMETERS IN ALL COOLERS.

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

REMOVE ALL UNUSED EQUIPMENT, UNNECESSARY ARTICLES, AND CLUTTER IN ELECTRICAL ROOM. STORE MOP HEADS UPRIGHT TO PREVENT INSECT BREEDING.

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

ALL FOOD HANDLERS MUST WEAR HAIR RESTRAINTS.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

STORE WASH CLOTHS IN SANITIZING SOLUTION.

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

NO CERTIFIED MANAGER ON DUTY WHEN COOKED RICE 166.2F PREPARED AND SERVED. SERIOUS VIOLATION 7-38-012 CITATION ISSUED.

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

COVER, LABEL AND DATE ALL PREPARED FOOD IN COOLERS. LABEL ALL BULK CONTAINERS IN PREP AREA.

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

INVERT ALL CLEAN MULTI-USE EQUIPMENT AND UTENSILS IN PREP AREA.

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

CLEAN INTERIOR AND EXTERIOR OF ALL BEVERAGE MACHINES, COOLERS, FREEZERS, HOLDING UNITS, PREP TABLES, ROLLING CARTS, COOKING EQUIPMENT (EXCESSIVE FOOD DEBRIS, SPILLS, ETC)

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

CLEAN FLOORS UNDER ALL EQUIPMENT, ALONG WALLS AND IN ALL CORNERS IN PREP, STORAGE, BEVERAGE, AND DISH WASHING AREAS(FOOD, DEBRIS, EXCESS WATER). CLEAN ALL FLOOR DRAINS. STORE ALL STOCK OFF FLOOR IN STORAGE AND WALK-IN COOLER AREAS.

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

CLEAN CEILING IN DISH WASHING AREA (SPILLS). WALLS NEED CLEANING AND PAINTING IN PREP AND STORAGE AREAS. STORE STOCK AWAY FROM WALLS FOR EASY CLEANING AND PEST CONTROL. REPLACE MISSING AND DAMAGED BASEBOARDS ALONG WALLS IN PREP AND STORAGE AREAS. REP...

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

PROVIDE ADEQUATE LIGHTING IN REAR PREP AREA. PROVIDE LIGHT SHIELDS IN DISH WASHING AREA.

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

REPAIR HOT WATER HANDLE AND LEAKING DRAINPIPES UNDER 3-COMPARTMENT SINK. PROVIDE HOT WATER AT LEFT WASHBOWLS.

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

REMOVE ALL UNUSED EQUIPMENT, UNNECESSARY ARTICLES, AND CLUTTER IN ELECTRICAL ROOM. STORE MOP HEADS UPRIGHT TO PREVENT INSECT BREEDING.

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

ALL FOOD HANDLERS MUST WEAR HAIR RESTRAINTS.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

STORE WASH CLOTHS IN SANITIZING SOLUTION.

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED

EXPOSED HAND SINKS NOT DRAINING PROPERLY IN PREP AREA. INSTRUCTED MANAGER TO REPAIR SINKS AND PROVIDE SOAP AND PAPER TOWELS AT HAND SINKS FOR PROPER HAND WASHING. CRITICAL VIOLATION 7-38-030 CITATION ISSUED.

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

OBSERVED 15-20 RAT DROPPINGS ON FLOOR UNDER DISH MACHINE, 20-30 MICE DROPPINGS SCATTERED ON FLOOR ALONG WALLS IN BEVERAGE AND PAPER GOODS AREA. INSTRUCTED MANAGER TO CALL AN EXTERMINATOR FOR SERVICE, CLEAN AND SANITIZE ALL AREAS. SERIOUS VIOLATION 7-...

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

COVER, LABEL AND DATE ALL PREPARED FOOD IN COOLERS. LABEL ALL BULK CONTAINERS IN PREP AREA.

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

INVERT ALL CLEAN MULTI-USE EQUIPMENT AND UTENSILS IN PREP AREA.

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

CLEAN INTERIOR AND EXTERIOR OF ALL BEVERAGE MACHINES, COOLERS, FREEZERS, HOLDING UNITS, PREP TABLES, ROLLING CARTS, COOKING EQUIPMENT (EXCESSIVE FOOD DEBRIS, SPILLS, ETC)

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

CLEAN FLOORS UNDER ALL EQUIPMENT, ALONG WALLS AND IN ALL CORNERS IN PREP, STORAGE, BEVERAGE, AND DISH WASHING AREAS. CLEAN ALL FLOOR DRAINS. STORE ALL STOCK OFF FLOOR IN STORAGE AND WALK-IN COOLER AREAS.

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

CLEAN CEILING IN DISH WASHING AREA (SPILLS). WALLS NEED CLEANING AND PAINTING IN PREP AND STORAGE AREAS. STORE STOCK AWAY FROM WALLS FOR EASY CLEANING AND PEST CONTROL. REPLACE MISSING AND DAMAGED BASEBOARDS ALONG WALLS IN PREP AND STORAGE AREAS. REP...

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

PROVIDE ADEQUATE LIGHTING IN REAR PREP AREA.

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

REPAIR HOT WATER HANDLE AND LEAKING DRAINPIPES UNDER 3-COMPARTMENT SINK.

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

REMOVE ALL UNUSED EQUIPMENT, UNNECESSARY ARTICLES, AND CLUTTER IN ELECTRICAL ROOM. STORE MOP HEADS UPRIGHT TO PREVENT INSECT BREEDING.

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

MUST LABEL ALL BULK FOOD CONATINERS THROUGHOUT RAER PREP AREA AND NEAR WALK-IN COOLER

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

DOOR OF ONE PREP COOLER IS IN POOR REPAIR NEXT TO EXPOSED HANDSINK

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

MUST CLAEN ALL COOKING EQUIPMENT OF GREASE BUILD UP-,CLEAN SHELVING RACKS INSIDE THE WALK-IN COOLER IN REAR HAS OLD FOOD DEBRIS AND REMOVE RUST FROM SHELVES,CLEAN INTERIOR OF ALL PREP STATIONS THROUGHOUT REAR PREP AREA,CLEAN ALL PREP TABLES IN THE ...

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

CLEAN FLOORS THROUGHOUT REAR PREP AREA ALONG WALL BASE AND CORNERS

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME

THE LOW TEMP DISH MACHINE NOW HAS A 100PPM CHLORINE FINAL RINSE.

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

ALL PREPARED FOOD ITEMS STORED IN THE REFRIGERATION UNITS MUST BE LABELED/DATED AS REQUIRED AND PROVIDE A CONSUMARY ADVISORY SIGNAGE TO DISPLAY FOR PUBLIC VIEW.

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME

FOUND THE LOW TEMPERATURE DISHMACHINE IN USE AT TIME OF INSPECTION DISPENSING "0" PPM- NOT SANITIZING AS REQUIRED.TAGGED HELD FOR INSPECTION MUST NOT USE DISHMACHINE.UNTIL THE CDPH IS NOTIFIED VIA FAX AT 312-746-4240 OR BY E-MAIL: cdphfood@cityofchic...

* 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 (RICE,NOODLES,PORK RIBS, ETC.) ARE BEING PREPARED AND SERVED. MANAGEMENT INSTRUCTED THAT A CERTIFIED FOOD MANAGER MUST BE PRESENT A...

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

ALL PREPARED FOOD ITEMS STORED IN THE REFRIGERATION UNITS MUST BE LABELED/DATED AS REQUIRED AND PROVIDE A CONSUMARY ADVISORY SIGNAGE TO DISPLAY FOR PUBLIC VIEW.

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

MUST PROPERLY STORE,MAINTAIN ALL ITEMS STORED IN THE WALK-IN-COOLER 6" OFF FLOOR.

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

OBSERVED APPROXIMATELY 5 LIVE ROACHES IN CLUTTERED REAR STORAGE AREA BEHIND STAND UP 2 DOOR FREEZERS.AND IMPROPER PEST CONTROL METHODS NOTED FLY RIBBONS HUNG OVER FOOD PREP TABLES IN KITCHEN. ADDITIONAL PEST CONTROL SERVICE IS NEEDED TO MINIMIZE OR E...

* 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 ( BEEF, RICE, FISH, ETC.) ARE BEING PREPARED AND SERVED TO THE CUSTOMERS AT THIS TIME. MANAGEMENT INSTRUCTED THAT A CERTIFIED FOOD ...

* INSPECTION REPORT SUMMARY DISPLAYED AND VISIBLE TO ALL CUSTOMERS

NO INSPECTION REPORT SUMMARY WAS POSTED IN THE ESTABLISHMENT FOR PUBLIC VIEW.MANAGEMENT WAS GIVEN A COPY OF TODAY'S INSPECTION REPORT SUMMARY AND WAS INSTRUCTED TO POST IT IN VIEW OF ALL CUSTOMERS. SERIOUS VIOLATION 7-42-010B

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

REMOVE ALUMINUM FOILS FROM KITCHEN COOKING EQUIPMENTS,CARDBOARD BOXES ON REAR DRY STORAGE SHELVINGS.

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

THE FOLLOWING REQUIRES DETAIL CLEANING INTERIOR/EXTERIOR OF COOLERS,FOOD PREP TABLES/SHELVING,COOKING EQUIPMENTS,ATTACHED EQUIPMENT,SODA BAR GUNS,HOUSING ATTACHED,HOOD/FILTERS ABOVE COOKING EQUIPMENTS ETC.,WALK-IN-COOLER SHELVING,VENTS,EXTERIOR OF DI...

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

FLOORS ALONG WALLS AND IN ALL CORNERS THROGHOUT THE PREMISES REQUIRE A DETAIL CLEANING INCLUDING FLOOR DRAINS THROUGHOUT.

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

DETAIL CLEAN WALLS/CEILINGS THROGHOUT THE KITCHEN,DISHROOM,STORAGE AREAS AND SEAL OPENINGS AROUND PLUMBING/ELECTRICAL FIXTURES WERE NOTED.

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

REPAIR WATER LEAKING AT PIPE AT EXPOSED HANDSINK IN THE KITCHEN,DETAIL CLEAN DUSTS ACCUMULATIONS ON VENTILATION COVERS SAME AREA ALSO VENTILATION IN THE TOILET ROOMS NOT WORKING.

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

DETAIL CLEAN,ORGANIZE ALL STORAGE AREAS,BOILER ROOM,REMOVE CLUTTERED CONDITIONS,ALL ITEMS KEPT MUST BE PROPERLY STORED 6" OFF FLOOR/WALL.

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

Food handlers must have hair restraints when working around open food.

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

VIOLATION STILL PENDING

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

VIOLATION STILL PENDING

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

VIOLATION STILL PENDING

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

VIOLATION STILL PENDING

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

VIOLATION STILL PENDING

PREVIOUS SERIOUS VIOLATION CORRECTED, 7-42-090

A separate and distinct offense shall be deemed to have been committed for each Serious violation that is not corrected upon re-inspection by the health authority. CONTINUED NON COMPLIANCE ON PREVIOUS ORDER ISSED, ON 10-27-2011, FOR VIOLATION #18,...

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

VIOLATION UNGRADED TO A CRITICAL, AND CORRECTED DURING INSPECTION

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

A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. NO FOOD CERTIFIED MANAGER ON DUTY WITH A CITY OF CHICAGO SANITATION CERTIFICATE, WHILE POTENTIALLY HAZARDOUS FOODS AR...

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

All dishwashing machines must be of a type that complies with all requirements of the plumbing section of the Municipal Code of Chicago and Rules and Regulation of the Board of Health. DISH MACHINE NOT OPERABLE AT THIS TIME OF INSPECTION, INSTRUCT...

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

VIOLATION STILL PENDING

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

VIOLATION STILL PENDING

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

VIOLATION STILL PENDING

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

VIOLATION STILL PENDING

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

VIOLATION STILL PENDING

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION

All food should be properly protected from contamination during storage, preparation, display, service, and transportation. SOURCE OF CROSS CONTAMINATION, INTERIOR OF ICE MACHINE, TOP AREA OF MACHINE AND INTERIOR PANELS, APPEARS TO HAVE MOLD BUILD...

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

All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines. DO...

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

All dishwashing machines must be of a type that complies with all requirements of the plumbing section of the Municipal Code of Chicago and Rules and Regulation of the Board of Health. DISH MACHINE NOT OPERABLE AT THIS TIME OF INSPECTION, INSTRUCT...

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 ALL BULK STORAGE CONTAINERS The licensee shall inform the public in writing of the Chicago Department of Public Health?s Consumer Advisory ...

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 PROVIDE SPLASH GUARD AT BAR AREA BETWEEN EXPOSED HAND BOWL AND THREE COMPARTMENT SINK

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. MUST CLEAN VENTS ABOVE DISH MACHINE

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 DETAIL CLEAN FLOORS THROUGHOUT PREMISES, UNDER AND BEHIND ALL EQUIPMENT

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 REPAIR CHIPPING PLASTER ON WALL IN REAR STORAGE 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...

SOURCE SOUND CONDITION, NO SPOILAGE, FOODS PROPERLY LABELED, SHELLFISH TAGS IN PLACE

All food shall be from sources approved by health authorities and safe for human consumption.MUST PROVIDE CERTIFIED LETTER FROM LAB FOR SUSHI RICE PREPARATION.MUST NOTIFY THE CDPH VIA E-MAIL DELGADO_ALEJANDRO@CDPH.ORG OR 312-296-1223 FOR VERIFICATION...

SOURCE SOUND CONDITION, NO SPOILAGE, FOODS PROPERLY LABELED, SHELLFISH TAGS IN PLACE

All food shall be from sources approved by health authorities and safe for human consumption.FOUND 10 POUNDS OF SUSHI RICE HELD IN PREMISES,NO APPROVAL FROM LAB ON PH SAID FOOD.

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED

Adequate and convenient toilet facilities shall be provided. They should be properly designed, maintained, and accessible to employees at all times.FOUND NO HOT RUNNING WATER AT ONE OF THE HANDSINKS BEHIND SUSHI FOOD PREP.

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

Adequate and convenient hand washing facilities shall be provided for all employees.ADDITIONAL HANDSINK MUST BE INSTALLED IN KITCHEN AREA.

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

All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines.FOUND ...

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.THE FOLLOWING REQUIRES DETAIL CLEANING INTERIOR/EXTERIOR OF COOLERS,FOOD PREP TABLES/SHELVING,COOKING EQUIPMENTS,ATTACHE...

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.FLOORS REQUIRE DETAIL CLEANING THROUGHOUT,INSTALL MISSING FLOOR COVING BEHIND FOOD PREP TABLES IN KITCHEN INCLUDING FLOOR DRAINS.

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...