YUKI HANA.

NOTED NO EMPLOYEE HEALTH POLICY ON SITE AT THE TIME OF INSPECTION FOLLOWING THE NEW CODE AND GUIDELINES. INSTRUCTED TO HAVE VERIFICATION OF POLICY FOR EACH EMPLOYEE ONE ON SITE AT ALL TIMES. PRIORITY FOUNDATION #7-38-010. NO CITATION ISSUED TODAY

MANAGEMENT UNABLE TO PROVIDE A PROCEDURE FOR CLEANING UP VOMITING AND DIARRHEA.INSTRUCTED TO HAVE ONE INCLUDING THE CHEMICALS AND SUPPLIES NEEDED. PRIORITY FOUNDATION #7-38-005. NO CITATION ISSUED

NOTED TEMPERATURE CONTROLLED FOR SAFETY FOOD ITEMS INSIDE WALK IN COOLER AND REFRIGERATION UNITS NOT PROPERLY LABELED. INSTRUCTED TO PROPERLY LABEL ALL READY TO EAT FOOD ITEMS WITH PRODUCT NAME AND A MAXIMUM 7 DAY USE BY DATE. PRIORITY FOUNDATION #7-38-005(A). NO CITATION ISSUED TODAY.

NOTED ESTABLISHMENT SERVING RAW AND UNDERCOOKED FOOD ITEMS (SUSHI) WITH NO CONSUMER ADVISORY, DISCLOSURE OR REMINDERS TO THE CUSTOMERS. INSTRUCTED TO HAVE A CONSUMER ADVISORY ON THE MENU WITH BOTH A DISCLOSURE NOTICE AND REMINDER STATEMENT. PRIORITY FOUNDATION #7-38-005. NO CITATION ISSUED TODAY

NOTED NO SUSHI RICE ANALYSES LETTER OR pH TEST KIT ON SITE AT THE TIME OF INSPECTION. INSTRUCTED TO HAVE A SUSHI RICE ANALYSES LETTER OR OBTAIN A pH TEST KIT. PRIORITY FOUNDATION #7-38-005. NO CITATION ISSUED.

NOTED BULK FOOD ITEMS STORED INSIDE CONTAINERS ON SHELVES AT FOOD PREP/DRY STORAGE NOT PROPERLY LABELED. INSTRUCTED MANAGEMENT THAT ALL BULK AND WORKING FOOD INGREDIENT CONTAINERS MUST BE LABELED WITH CONTENTS NAME.

DINING TABLES IMPROPERLY PRESET WITH EXPOSED CHOPSTICKS. MUST COVER OR SET UTENSILS AS CUSTOMERS ARE SEATED.

NOTED TORN RUBBER GASKET INSIDE THE 2 DOOR REFRIGERATION UNIT AT THE KITCHEN PREP. INSTRUCTED TO DETAIL REPAIR AND MAINTAIN AND/OR REPLACE.

NOTED NO PREP SINK AT THE FRONT PREP AREA (SUSHI PREP). INSTRUCTED TO INSTALL A MINIMUM OF A 1 COMPARTMENT PREP SINK

NOTED MISSING DRAIN PIPE AT THE BOTTOM OF HAND WASH SINK AT THE KITCHEN PREP. WATER IS DRAINING INTO THE MOP SINK. INSTRUCTED TO REPAIR AND MAINTAIN.

INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOORS AT THE FOLLOWING AREAS:- FLOORS UNDERNEATH COOKING STOVE AND FRYERS AT THE FIRST FLOOR PREP AREA, FLOOR ALONG WALL BASE AND UNDERNEATH EQUIPMENT ESPECIALLY BY THE DISH WASHING AREA AND HAND WASH SINK AND FLOORS THROUGH OUT THE BASEMENT FOOD/DRY STORAGE AREA.

NOTED HEAVY DIRT AND GREASE ACCUMULATION INSIDE, ON PIPES/CONDUITS AND ON EDGES OF THE EXHAUST HOOD AND FILTERS ABOVE COOKING EQUIPMENT. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN HOOD, FILTERS AND PIPES/CONDUITS.

LIGHTS ABOVE SUSHI BAR ARE NOT SHIELDED OR SHATTER RESISTANT. MUST SHIELD OR REPLACE BULBS.

NOTED NO EMPLOYEES AT WORK WITH NO FOOD HANDLER TRAINING CERTIFICATES. INSTRUCTED MANAGEMENT THAT ALL EMPLOYEES ARE REQUIRED TO HAVE THE FOOD HANDLER CERTIFICATES ON SITE AT ALL TIMES AND ONE MONTH (30 DAYS) GRACE PERIOD FOR NEW HIRES

NOTED CERTIFIED FOOD MANAGERS ON DUTY WITH NO ALLERGEN TRAINING CERTIFICATION. INSTRUCTED MANAGEMENT THAT ALL FOOD SERVICE MANAGERS ARE REQUIRED TO HAVE THE ALLERGEN TRAINING CERTIFICATION. -

FOUND LOW TEMPERATURE DISHMACHINE NOT SANITIZING. OPPM CHLORINE. CRITICAL VIOLATION. 7-38-030. TAGGED DISHMACHINE.

FOUND NO CITY OF CHICAGO SANITATION MANAGER ON PREMISES WHILE HANDLING POTENTIALLY HAZARDOUS FOOD.(HANDLES, SUSHI, TOFU,ETC.) SERIOUS VIOLATION. 7-38-012. MUST PROVIDE.

FOUND FLOORS NOT CLEAN AT KITCHEN AND BASEMENT. MUST CLEAN AND SANITIZE.

FOUND HOLES AT WALLS AT KITCHEN AT BACK WALL. MUST SEAL.

FOUND NO EXPOSED HAND SINK AT FRONT BAR WITH SPLASHGUARD. MUST PROVIDE. FOUND NO BACKFLOW PREVENTION DEVICES AT ICE MACHINE WATERLINE. MUST PROVIDE.

OBSERVED THE 1 DOOR UPRIGHT COOLER NEAR THE SUSHI STATION TO BE HOLDING IMPROPER AMBIENT TEMPERATURE OF 51 DEGREES WITH POTENTIALLY HAZARDOUS FOODS STORED INSIDE. THE UNIT WAS TAGGED DURING INSPECTION AND MUST NOT BE USED TO STORE POTENTIALLY HAZARDOUS FOODS UNTIL THE CDPH HAS REMOVED THE TAG. INSTRUCTED THAT COLD HOLDING FACILITIES MUST BE MAINTAINED AT 40 DEGREES OR BELOW AT ALL TIMES. CRITICAL VIOLATION: 7-38-005(A)

OBSERVED HOT AND COLD POTENTIALLY HAZARDOUS FOOD STORED AT IMPROPER TEMPERATURES. NOTED 7 LBS SOUP WORTH $10 IN THE STEAM TABLE AT 110 DEGREES AND 102 DEGREES. NOTED 1 LB OF SHRIMP WORTH $5 STORED IN THE COOK LINE COOLER AT 50 DEGREES. IN THE 1 DOOR UPRIGHT COOLER NEAR THE SUSHI PREP AREA, NOTED 10 LBS OF PRODUCT WORTH $120 AT IMPROPER TEMPERATURES: ROE (CAVIAR), 51 DEGREES; FISH, 52 DEGREES; CREAM CHEESE, 51 DEGREES; SQUID SALAD, 52 DEGREES; BEEF, 52 DEGREES. OPERATOR VOLUNTARILY DISCARDED AND DENATURED THESE PRODUCTS. INSTRUCTED THAT FACILITIES MUST HOLD POTENTIALLY HAZARDOUS FOODS AT PROPER TEMPERATURES: HOT FOODS AT 140 DEGREES OR ABOVE, COLD FOODS AT 40 DEGREES OR BELOW. CRITICAL VIOLATION: 7-38-005(A)

OBSERVED THE KITCHEN HAND SINK TO BE INACCESSIBLE DUE TO A HOSE BEING ATTACHED TO THE FAUCET AND A STRAINER BASKET SITTING IN THE BASIN OF THE SINK. ALSO NOTED NO SOAP AT THE SUSHI STATION HAND SINK. INSTRUCTED THAT HAND SINKS MUST BE EASILY ACCESSIBLE FOR HANDWASHING AT ALL TIMES AND PROVIDED WITH A SUPPLY OF SOAP AND PAPER TOWELS. OPERATOR DISCONNECTED THE HOSE AND PROVIDED SOAP DURING INSPECTION. CRITICAL VIOLATION: 7-38-030

OBSERVED PLASTIC GROCERY BAGS BEING USED TO STORE PRODUCE IN THE BASEMENT COOLER. INSTRUCTED TO PROVIDE FOOD-GRADE CONTAINERS/BAGS FOR FOOD STORAGE, OR PROVIDE DOCUMENTATION THAT THE BAGS IN USE ARE FOOD GRADE. OBSERVED HEAVY FROST BUILD UP IN THE 1 DOOR UPRIGHT FREEZER IN THE MAIN KITCHEN. INSTRUCTED TO DEFROST THE UNIT.

OBSERVED SOILED KNIVES BEING STORED IN THE KNIFE RACK. INSTRUCTED TO STORE ALL MULTI-USE UTENSILS CLEAN AND DRY BETWEEN USES. OBSERVED ACCUMULATION OF ASHES AND CHARRED SEDIMENT IN THE TRAY UNDER THE LEFT WOK. INSTRUCTED TO EMPTY THE TRAY AND MAINTAIN THE AREA TO BE CLEAN.

OBSERVED BROKEN AND MISSING FLOOR TILES IN THE AREA LEADING FROM THE SUSHI STATION TO THE MAIN KITCHEN. ALSO NOTED CRACKED AND SHIFTING TILES IN THE CENTER OF THE COOK LINE, UNDERNEATH THE COOKING EQUIPMENT. INSTRUCTED TO REPAIR THE FLOORS TO BE SMOOTH, NON-ABSORBENT AND EASILY CLEANABLE. NOTED ACCUMULATION OF OIL AND FOOD DEBRIS ON THE FLOOR UNDER THE COOKING EQUIPMENT NEAR THE WALL. INSTRUCTED TO CLEAN AND MAINTAIN.

OBSERVED A MAJOR CRACK IN THE PAINT AND/OR DRYWALL APPROX. 4 FEET LONG IN THE WALL ABOVE THE SOUP STEAM TABLE. ALSO NOTED APPROX. 7-10 SCREW HOLES IN THE WALL NEAR THE WIRE RACK IN THE SAME AREA. INSTRUCTED TO REPAIR THE WALL TO BE SMOOTH AND EASILY CLEANABLE. OBSERVED ACCUMULATION OF GREASE ON THE INTERIOR OF THE HOOD. INSTRUCTED TO CLEAN AND MAINTAIN.

OBSERVED A LEAKING PIPE IN THE BASEMENT NEAR THE GREASE TRAP. INSTRUCTED TO REPAIR THE LEAK.