Tuk of Chicago

PREVIOUS SERIOUS VIOLATION CORRECTED, 7-42-090

CONTINUED NON-COMPLIANCE. NOTED PREVIOUS SERIOUS VIOLATION FROM REPORT # 1522509 ON 1/30/15 NOT CORRECTED. (18)NOTED EVIDENCE OF INSECTS ON SITE. NOTED APPROXIMATELY 30-35 LIVE SMALL FLIES RESTING ON WALLS, CEILINGS,THE EXTERIOR OF THE WALK IN COOLER...

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

MUST PROPERLY INVERT ALL MULTI USE ITEMS. (STORE UPSIDE DOWN)

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

MUST REMOVE RUST FROM THE EXTERIOR OF THE GREASE TRAP AT THE LARGE THREE COMPARTMENT SINK. MUST ALSO REMOVE PEELING PAINT FROM SHELVING RACKS IN THE REACH IN COOLER NEXT TO THE LARGE RICE COOKER IN THE REAR PREP AREA.

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

MUST DETAIL CLEAN THE INTERIOR AND EXTERIOR OF ALL COOKING EQUIPMENT AND THE VENTILATION HOOD ABOVE THE COOKING EQUIPMENT. MUST REMOVE EXCESSIVE GREASE AND FOOD DEBRIS. DETAIL CLEAN THE COUNTER TOPS AND INTERIOR OF CABINETS AT THE COFFEE STATION.

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

MUST DETAIL CLEAN FLOORS UNDER THE COOK LINE, ALONG WALLS, IN CORNERS, IN THE MOP SINK CLOSET AND IN DISHWASHING AREAS.

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

MUST DETAIL CLEAN WALLS UNDER THE DISH MACHINE, UNDER THE LARGE THREE COMPARTMENT SINK AND BEHIND COOKING EQUIPMENT. REPLACE MISSING CEILING TILES IN THE DISHWASHING AREAS AS NEEDED.

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

MUST REPLACE THE BULB IN THE MOP SINK CLOSET.

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

MUST PROPERLY EXTEND THE WASTE LINE FROM THE WALK IN COOLER TO A FLOOR DRAIN. MAY NOT DRAIN WASTE WATER INTO A BUCKET. MUST ALSO REPAIR THE LEAKY FAUCET AT THE LARGE THREE COMPARTMENT SINK. NOTED THE RIGHT FAUCET AT THE THREE COMPARTMENT SINK WITH A ...

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

MUST PROVIDE SANITARY CONTAINERS TO STORE ICE DISPENSING UTENSILS IN BAR AREAS. PROPERLY STORE WASH RAGS IN A SANITIZING SOLUTION WHEN NOT IN USE.

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

FOOD NOT PROPERLY PROTECTED DURING STORAGE. NOTED A CRUSTY WHITE SUBSTANCE AND SLIMY BLACK AND PINK SUBSTANCES ON THE INTERIOR TOP PANEL OF THE ICE MACHINE DRIPPING ONTO THE CONSUMABLE ICE STORED BELOW. MUST DISCARD ICE AND PROPERLY CLEAN AND SANIT...

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

NOTED EVIDENCE OF INSECTS ON SITE. NOTED APPROXIMATELY 30-35 LIVE SMALL FLIES RESTING ON WALLS, CEILINGS,THE EXTERIOR OF THE WALK IN COOLER, UNDER SINKS AND FLYING IN THE REAR DISH WASHING AREA. ALSO NOTED 3 FLIES IN THE WOMENS WASHROOM. MUST REMO...

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

MUST PROPERLY LABEL ALL BULK FOOD ITEM CONTAINERS IN THE REAR STORAGE ROOM NEXT TO THE WALK IN COOLER.

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

MUST PROPERLY INVERT ALL MULTI USE ITEMS. (STORE UPSIDE DOWN)

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

MUST REMOVE RUST FROM THE EXTERIOR OF THE GREASE TRAP AT THE LARGE THREE COMPARTMENT SINK. MUST ALSO REMOVE PEELING PAINT FROM SHELVING RACKS IN THE REACH IN COOLER NEXT TO THE LARGE RICE COOKER IN THE REAR PREP AREA.

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

MUST DETAIL CLEAN THE INTERIOR AND EXTERIOR OF ALL COOKING EQUIPMENT AND THE VENTILATION HOOD ABOVE THE COOKING EQUIPMENT. MUST REMOVE EXCESSIVE GREASE AND FOOD DEBRIS. DETAIL CLEAN THE COUNTER TOPS AND INTERIOR OF CABINETS AT THE COFFEE STATION.

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

MUST DETAIL CLEAN FLOORS UNDER THE COOK LINE, ALONG WALLS, IN CORNERS, IN THE MOP SINK CLOSET AND IN DISHWASHING AREAS.

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

MUST DETAIL CLEAN WALLS UNDER THE DISH MACHINE, UNDER THE LARGE THREE COMPARTMENT SINK AND BEHIND COOKING EQUIPMENT. REPLACE MISSING CEILING TILES IN THE DISHWASHING AREAS AS NEEDED.

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

MUST REPLACE THE BULB IN THE MOP SINK CLOSET.

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

MUST PROPERLY EXTEND THE WASTE LINE FROM THE WALK IN COOLER TO A FLOOR DRAIN. MAY NOT DRAIN WASTE WATER INTO A BUCKET. MUST ALSO REPAIR THE LEAKY FAUCET AT THE LARGE THREE COMPARTMENT SINK. NOTED THE RIGHT FAUCET AT THE THREE COMPARTMENT SINK WITH...

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

MUST PROVIDE SANITARY CONTAINERS TO STORE ICE DISPENSING UTENSILS IN BAR AREAS. PROPERLY STORE WASH RAGS IN A SANITIZING SOLUTION WHEN NOT IN USE.

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

POTENTIALLY HAZARDOUS FOOD ITEM (8/6OZ. PORK PACKS) IN PREP AREA AT 56.7 DEGREES F. MANAGER VOLUNTARILY DENATURED AND DISCARDED. APPROX. WT. 3 LBS., AND VALUE $10.00. INSTRUCTED TO MAINTAIN PROPER TEMPS AT ALL TIMES. CRITICAL VIOLATION 7-38-005(A).

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

OBSERVED THE FOLLOWING POOR HYGIENIC PRACTICES; EMPLOYEE ARRIVE AT WORK, ENTER PREP AREA BEGIN PREPPING FOOD WITHOUT WASHING HANDS. ALSO OBSERVED EMPLOYEE TOUCH GARBAGE, FACE AND SERVING PLATES WITHOUT WASHING HANDS. ALSO OBSERVED EMPLOYEE BLOW INTO ...

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED

EXPOSED HAND WASH SINK UNACCESSIBLE AT PREP AREA WITH THAWING FOOD ITEM IN PAN WITHIN SINK UNDER RUNNING WATER. HAD PAN OF FOOD REMOVED, INSTRUCTED EXPOSED HAND SINK FOR HANDWASHING ONLY. CRITICAL VIOLATION 7-38-030 ISSUED.

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

OBSERVED SEVERAL SMALL FLYING INSECTS ON PREMISES AT DISHWASHING AREA AND AT REAR. ALSO NOTED LIVE MOUSE AT FRONT CUSTOMER DINING AREA ALONG EAST WALL AT CORNER. MUST RODENT PROOF FRONT FAR EAST DOOR AT BOTTOM CORNER. INSTRUCTED TO CONTACT PEST CONTR...

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

PROPERLY STORE KNIVES AT SUSHI STATION.

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

REPLACE OR PAINT RUSTY SHELVES WITH NON-TOXIC PAINT, IN WALK-IN COOLER.

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

REMOVE DROPPINGS CLEAN/SANITIZE AFFECTED AREAS. CLEAN FLOORS IN WALK-IN COOLER/FREEZER. SEAL /REPLACE CRACKED MISSING TILES WHERE FLOOR MEETS WALL IN PREP AREA AND WHERE NECESSARY.

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

CLEAN CEILING TILES, LIGHT PANELS AT PREP AREA. MUST CLEAN.

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

FOOD HANDLERS IN PREP AREA MUST HAVE/WEAR PROPER HAIR RESTRAINTS

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

MUST PROPERLY STORE ICE SCOOP AT ICE MACHINE.

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

NOTED 20 LIVE ROACHS ON TOP OF GREASE TRAP AT THE 3 COMPARTMENT AND ON THE WALL BEHIND THE DISH WASHING MACHINE. MUST REMOVE/ELIMINATE ROACHS.INSTRUCTED TO CLEAN AND SANITIZE AFFECTED AREAS AND CALL PEST CONTROL FOR SERVICE. SERIOUS CITATION ISSUED #...

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

MUST DETAIL CLEAN EXTERIOR OF DEEP FRYER TO REMOVE GREASE BUILD UP.

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

FLOORS NEED DETAIL CLEANING AROUND COOKING EQUIPMENT TO REMOVE GREASE AND DEBRIS.

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

MUST CLEAN FILTERS AND HOOD ABOVE COOKING EQUIPMENT TO REMOVE GREASE AND DUST.

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

MUST DETAIL CLEAN INTERIOR OF BOTH FRYERS TO REMOVE GREASE BUILD UP. MUST DEFROST ICE FREEZER BOX TO REMOVE ICE BUILD UP. MUST REMOVE DUST BUILD UP AT WALK-IN COOLER FAN.

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

MUST DECLUTTER EMPLOYEE LOCKER ROOM AREA AND REMOVE ITEMS 6 INCHES OFF THE FLOOR AT ALL TIMES.

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

MUST PROPERLY STORE ICE SCOOPER IN AN ADEQUATE CONTAINER AT ALL TIMES.

NO EVIDENCE OF RODENT OR INSECT INFESTATION, NO BIRDS, TURTLES OR OTHER ANIMALS

All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents and other vermin/insect infestations. Mouse droppings were found around sushi bar and dining room inside wall heating units. 6 live small flies ...

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. THE KITCHEN IS GREASY AND DIRTY THROUGHOUT. WASH, RINSE AND SANITIZE ALL OF THE FOOD DISPENSING UTENSILS, SURFACES AND E...

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. THE FLOORS ARE DIRTY THROUGHOUT THE FACILITY. CLEAN, SANITIZE AND MAINTAIN THE FLOORS AND BASEBOARDS SO THEY ARE SMOOTH AND SANITARY FROM CO...

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. THE WALLS IN PREP AREA, UNDER THREE COMPARTMENT AND BEHIND ICE MACHINE ARE DUSTY AND GREASY, CLEAN AND MAINTAIN THE WALLS SO THEY ARE SMOOTH AND SANITARY FROM TOP TO BOTTOM.

SEWAGE AND WASTE WATER DISPOSAL, NO BACK SIPHONAGE, CROSS CONNECTION AND/OR BACK FLOW

In food establishments, there shall be adequate sewage and waste water disposal facilities that comply with all the requirements of the plumbing section of the Municipal Code of Chicago. THE FLOOR DRAIN IN THE HOT KITCHEN IS BACKING UP ONTO THE KI...

NO EVIDENCE OF RODENT OR INSECT INFESTATION, NO BIRDS, TURTLES OR OTHER ANIMALS

All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin/insect infestations. Over 200 mouse droppings were found around and under shelving and baseboards throughout the k...

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. THE KITCHEN IS GREASY AND DIRTY THROUGHOUT. WASH, RINSE AND SANITIZE ALL OF THE FOOD DISPENSING UTENSILS, SURFACES A...

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. All utensils shall be thoroughly cleaned and sanitized after each usage. THE WALK IN COOLER HAS RUSTY SHELVES AND MO...

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. THE FLOORS ARE DIRTY THROUGHOUT THE FACILITY. CLEAN, SANITIZE AND MAINTAIN THE FLOORS AND BASEBOARDS SO THEY ARE SMOOTH AND SANITARY FRO...

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. THE WALLS ABOVE THE DISH WASHING AREA ARE FULL OF SMALLFLY FECES AND THE KITCHEN WALLS AND CEILINGS ARE DUSTY AND GREASY, CLEAN AND MAINTAIN THE WALLS AND CEILINGS SO THEY ARE SMO...

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. HAVE EASY TO READ THERMOMETERS INSTALLED IN THE HOT L...

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. Noted...

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 fix splashguards at both bar handsinks that are in poor repair.

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. Following need cleaning: door tracks of liquor coolers, shelves under prep tables, exterior of all cooking equipment, i...

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 behind/under all cooking equipment,dishmachine & sinks at bars & dishroom, & inside mop closet must be kept clean.

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. All dusty ceiling vents & areas around them (in main kitchen) must be free of heavy dust build-up.

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. Any soda/milk crates used for shelving must be repla...