Umi

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

MUST RESTRICT USING CARRYOUT BAGS FOR FOOD STORAGE INVEST IN FOOD GRADE BAGS OR CONTAINERS,

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

MUST PROVIDE LIGHT SHIELD INSIDE WALK IN FREEZER,

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

MUST REPAIR LEAKING FAUCET AT THREE COMPARTMENT SINK IN KITCHEN AREA, AND CLEAN GREASE TRAP TO REMOVE SMELLY ODORS,

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

INSTRUCTED TO CLEAN IN DETAIL THE FLOOR UNDER AND BEHIND THE DEEP FRYER, STOVE AND WOK(WITH GREASE BUILD-UP), AND MAINTAIN.

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

INSTRUCTED TO CLEAN IN DETAIL THE FILTER BY THE HOOD,(WITH GREASE ACCUMULATED) AND MAINTAIN.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

MUST PROVIDE METAL STEM THERMOMETER.

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

INSTRUCTED TO ORGANIZE,CLEAN AND REMOVE UNNECESSARY ITEMS UNDER THE PREP TABLE IN THE PREP AREA AND INSIDE THE WASHROOM TO PREVENT RODENT/INSECTS HARBORAGE. PROVIDE STORAGE PLACE FOR ALL EMPLOYEES SHOES,UNIFORM,APRONS,ETC,(FOUND INSIDE THE WASHROOM).

FACILITIES TO MAINTAIN PROPER TEMPERATURE

FOUND SMALL PREP COOLER AT IMPROPER TEMPERATURE. ONE IS AT 50.OF AND THE OTHER ONE IS AT 55.0F. INSTRUCTED MANAGER THAT ALL COOLERS MUST MAINTAIN A TEMPERATURE OF 40F OR BELOW. CITATION ISSUED CRITICAL 7-38-005(A). OWNER/TECHNICIAN ARRIVED ON SITE D...

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

POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURE INSIDE TWO SMALL PREP COOLER. SOFT SHELL CRAB AT 50.0F, SHRIMP AT 51.0F, SALMON AT 51.0F AND EEL AT 46.9F. INSTRUCTED MANAGER THAT ALL POTENTIALLY HAZARDOUS FOODS INSIDE THE PREP COOLER MUST MAINTAI...

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

FOUND ICE MACHINE NOT MAINTAINED,WITH WET BLACK MOLDY LIKE SUBSTANCE ON INTERIOR UPPER PLASTIC PANEL. INSTRUCTED TO CLEAN AND SANITIZE THE INTERIOR PANEL. CITATION ISSUED SERIOUS 7-38-005(A). TAGGED THE ICE MACHINE, INSTRUCTED NOT TO REMOVE THE TAG ...

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

INSTRUCTED TO CLEAN IN DETAIL THE FLOOR UNDER AND BEHIND THE DEEP FRYER, STOVE AND WOK(WITH GREASE BUILD-UP), AND MAINTAIN.

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

INSTRUCTED TO CLEAN IN DETAIL THE FILTER BY THE HOOD,(WITH GREASE ACCUMULATED) AND MAINTAIN

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

MUST PROVIDE METAL STEM THERMOMETER AND MISSING VISIBLE THERMOMETER IN THE SMALL PREP COOLER.

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

INSTRUCTED TO ORGANIZE,CLEAN AND REMOVE UNNECESSARY ITEMS UNDER THE PREP TABLE IN THE PREP AREA AND INSIDE THE WASHROOM TO PREVENT RODENT/INSECTS HARBORAGE. PROVIDE STORAGE PLACE FOR ALL EMPLOYEES SHOES,UNIFORM,APRONS,ETC,(FOUND INSIDE THE WASHROOM).

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED

EXPOSED HAND WASHING SINK NOT ACCESSIBLE FOR PROPER HAND WASHING, OBSERVED ELEVEN MULTI-USE UTENSILS INSIDE ABOVE SINK, SINK ALSO HAD DRIED FOOD DEBRIS INSIDE. INSTRUCTED TO REMOVE ALL UTENSILS AND DEBRIS FROM SINK, ALSO SINK MUST BE ALWAYS ACCESSIB...

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

OBSERVED HAND WASHING FACILITIES WITH NO PAPER TOWELS, EXPOSED HAND WASHING SINK IN THE KITCHEN AND EMPLOYEE'S WASHROOM, BOTH WITH NO TOWELS. INSTRUCTED HAND WASHING FACILITIES MUST HAVE PAPER TOWELS AT ALL TIME. CRITICAL CITATION ISSUED, 7-38-030.

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

INSTRUCTED TO LABEL PREP FOODS INSIDE WALK IN COOLER.

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

INSTRUCTED TO PROPERLY STORED CLEAN MULTI-USE UTENSILS ON STORAGE SHELVES IN THE KITCHEN.

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

MUST SEAL RUSTY BOTTOM PANEL OF PREP TABLE AND REPLACE BROKEN GASKETS ON TWO DOORS OF PREP REACH IN COOLER IN THE KITCHEN.

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

THE FOLLOWING NOT CLEANED, MUST CLEAN/SANITIZE; COOLERS, COOKING EQUIPMENT, BOTTOM PANELS OF PREP TABLES, FREEZER AND MOP SINK.

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

MUST DETAIL CLEAN FLOORS, UNDER, BEHIND EQUIPMENT AT CORNERS AND ALONG WALLS THRU-OUT THE KITCHEN, STORAGE AREAS, DISH WASHING AREA AND EMPLOYEE'S WASHROOM.

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

INSTRUCTED TO REPAIR FAUCETS FOR 3PART SINK IN KITCHEN.

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

CLUTTER NOTED THRU-OUT KITCHEN AND STORAGE AREAS, INSTRUCTED TO REMOVE CLUTTER AND ORGANIZE AREAS TO PREVENT PEST HARBORAGE. ARTICLES MUST BE STORED OFF FLOORS, AWAY FROM WALLS.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

INSTRUCTED TO PROPERLY STORED ICE SCOOP.

SOURCE OF CROSS CONTAMINATION CONTROLLED I.E. CUTTING BOARDS, FOOD HANDLERS, UTENSILS, ETC

OBSERVED SOURCE OF CROSS CONTAMINATION INSIDE THE ICE MACHINE. AREAS OF BLACK, SLIMERY MOLD-LIKE SUBSTANCE IN CONTACT WITH ICE AND ICE CONTACT SURFACES. SLIMERY MOLD-LIKE SUBSTANCE DRIPPING ONTO ICE USED FOR CONSUMPTION. MUST DISCARD ICE AND CLEAN...

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 WASHING MACHINE NOT MAINTAIN. OBSERVED DISH MACHINE NOT ...

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

Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use.

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 SEAL RAW/BARE WOOD SHELVES UNDER SUSHI BAR AND REPLACE CUTTING BOARDS IN KITCHEN.

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

All utensils shall be thoroughly cleaned and sanitized after each usage. THE FOLLOWING NOT CLEAN, MUST CLEAN/SANITIZE; COOLER AT SUSHI PREP AREA, STORAGE CARTS, MICROWAVE OVENS AND BOTTOM PANELS OF PREP TABLES IN KITCHEN.

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 CLEAN FLOORS, UNDER, BEHIND EQUIPMENT AT CORNERS AND ALONG WALLS IN KITCHEN.

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 SEAL OPENINGS AROUND PIPES IN KITCHEN AND INSIDE EMPLOYEE'S WASHROOM. ALSO REPLACE MISSING CEILING PANELS THRU-OUT KITCHEN.

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

MUST PROVIDE LIGHTING INSIDE WALK IN FREEZER.

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...

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

Between uses and during storage ice dispensing utensils and ice receptacles shall be stored in a way that protects them from contamination.

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

REMAINS TO BE CORRECTED.

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

REMAINS TO BE CORRECTED.

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

REMAINS TO BE CORRECTED.

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

REMAINS TO BE CORRECTED.

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

FOUND EXIT DOORS NOT RODENT/INSECTS PROOFED. WITH OVER 1/3 INCH GAP AT THE BOTTOM OF EACH DOOR. INSTRUCTED TO RODENT/INSECT PROOF THE DOORS. CITATION ISSUED SERIOUS.

OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED

FOUND OUTSIDE GREASE CONTAINER NOT MAINTAINED. WITH ACCUMULATED GREASE AROUND THE RIM OF THE LID AND ON THE TOP OF THE LID. INSTRUCTED TO CLEAN IN DETAIL AND MAINTAIN. CITATION ISSUED SERIOUS.

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

ALL FOOD CONTAINERS THAT IS NOT THE ORIGINAL CONTAINER INSIDE THE WALK IN COOLER, AND REACH IN COOLER MUST HAVE A LABEL/NAME OF THE PRODUCT AND DATED. ALL BULK CONTAINERS NEED LABEL TOO.

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

MUST INSTALL A SPLASH GUARD AROUND THE EXPOSED HAND SINK IN THE SUSHI PREP TABLE, TO PREVENT CONTAMINATION FROM WASHING HAND WHILE PREPARING SUSHI.

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

PLASTIC BASEBOARD THROUGHOUT THE KITCHEN, DISH WASHING AREA, AND WASHROOM,LOOSE. MUST RE GLUE AND MAINTAIN. MUST CLEAN IN DETAIL THE FLOOR BEHIND AND UNDER THE COOKING EQUIPMENT AND MAINTAIN. ALL ITEMS/ ARTICLES BEHIND THE BAR AREA MUST BE ELEVATED...

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

BURNED OUT LIGHT BULB INSIDE THE THE TWO REACH IN COOLER, MUST REPLACE. MISSING END CAPS IN ONE OF THE LIGHT BULB INSIDE THE REACH IN COOLER. MUST PROVIDE END CAPS TO HOLD THE LIGHT SHIELD.

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.REPLACE BROKEN MICROWAVE PLATE.

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.CLEAN INTERIOR OF BOTH MICROWAVES, WOK STATION DRIP TRAYS, FRYER DOORS, EXTERIOR BULK CONTAINER COOLER STORAGE SHELF AND...

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. CLEAN FLOOR UNDER REAR EQUIPMENT, TABLES AND DISHMACHINE.

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

All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces. Shielding to protect against broken glass falling into food shall be prov...

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.CLUTTER IN REAR OVER WALK-IN COOLER AND FREEZER REMO...

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. OBSERVED THE FOLLOWING NOT CLEAN3 TIER TABLE, 2 TIER TABLE, INTERIOR OF COOLER(COFFEE), AND FIRST COOLER FAN GUARD COVE...

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 THE FLOOR IN THE LADIES RESTROOM NOT CLEAN AND IN DISH AREA.

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 CEILING LEAKING WATER IN WALK IN COOLER INSTRUCTED TO REPAIR.