Wakamono

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

MUST PROVIDE ADDITIONAL BRIGHTER LIGHTING IN THE ICE MACHINE AREA NEAR THE WALK-IN-COOLERS.

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

PENDING.

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

PENDING.

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

PENDING.

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

PENDING.

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

PENDING.

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

PENDING.

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

PENDING.

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

OBSERVED (1) CONTAINER OF PORTION SIZED OYSTERS HELD INSIDE THE 2 DOOR COOLER AT FRONT SUSHI PREP STATION,(2)CONTAINERS INSIDE THE WALK-IN-COOLER LACKING THE REQUIRED SHELLFISH TAG.MANAGER VOLUNTARILY DISCARDED,DENATURED SAID SHELLFISH- TOTAL COUNT 3...

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

LOW TEMPERATURE DISHMACHINE NOT IN USE AT THIS TIME. HOWEVER,TESTED AND IS NOT DISPENSING SANITIZER AS REQUIRED. TAGGED "HELD FOR INSPECTION" AT THIS TIME.NO CITATION ISSUED

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

FOOD (ICE) NOT PROTECTED DURING STORAGE INSIDE OF THE ICE MACHINE. OBSERVED BLACK SLIMY SUBSTANCE ON INTERIOR WATER COMPONENTS OF THE ICE MACHINE. MANAGEMENT INSTRUCTED TO TURN OFF MACHINE, REMOVE ICE AND HAVE INTERIOR OF ICE MACHINE CLEANED AND SANI...

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

OBSERVED APPROXIMATELY 30 LIVE FRUIT FLIES ON THE PREMISES AND IMPROPER PEST CONTROL METHODS. FOUND IN VARIOUS AREAS KITCHEN,BARS,FRONT SUSHI PREP STATION,REAR DISHWASHING AREAS.ALSO,(2) HOUSE FLIES IN THE DINING ROOM.INSTRUCTED MANAGER TO DETAIL CLE...

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

All food stored in coolers must be dated & labeled. Consumer advisory must be posted.

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

Cutting boards with deep, dark grooves must be sanded/bleached or replaced and replace rusty shelvings inside the walk-in-cooler.

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

THE FAN COVERS INSIDE THE KITCHEN 2 DOOR FOOD PREP COOLER ARE DIRTY,CLEAN FAN COVERS IN DETAIL.

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

CLEAN and maintain the floors and baseboards so they are smooth and sanitary from corner to corner.

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

MUST PROVIDE ADDITIONAL BRIGHTER LIGHTING IN THE ICE MACHINE AREA NEAR THE WALK-IN-COOLERS.

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

MUST REPAIR WATER LEAK AT BASE OF FAUCET AT THE KITCHEN 3 COMPARTMENT SINK AREA,PROVIDE,MAINTAIN 3 WORKING SINK STOPPERS FOR THE KITCHEN 3 COMPARTMENT SINK.

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

All cold food shall be stored at a temperature of 40F or less. All hot food shall be stored at a temperature of 140F or higher. OBSERVED COOKED RICE USED TO MAKE SUSHI AT FRONT SUSHI PREP HELD AT 63.3F AND IN REAR PREP AT 80.4F. NO DOCUMENTATION ON P...

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. BULK FOOD CONTAINERS MUST BE LABELED.

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 NOT USE CARDBOARDS AS MATTING FOR FLOORS. MUST RE-SEAL FLOOR COVER IN REAR HALLWAY STORAGE.

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 REPLACE/REPAIR BROKEN ELECTRICAL COVER ON WALL AT ICE MACHINE.

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. MUST PROVIDE LIGHT SHIELD OR SHATTER PROOF BULBS INSIDE LOWER SECTION OF SUSHI DISPLAY ...

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...

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. EMPLOYEES ON COOKS LINE MUST WEAR HATS/HAIR RESTRAINTS.

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. WIPING CLOTHS ON COOKS LINE MUST BE HELD IN A CLEAN CONTAINER WITH A SANITIZING SOLUTION.