ZOKU SUSHI.

NOTED OVER 10 LIVE ROACHES ON PREMISES AT THE KITCHEN PREP, REAR DRY STORAGE AND FRONT PREP AREAS. INSTRUCTED TO CLEAN SANITIZE AFFECTED AREAS. RECOMMENDED TO CONSULT WITH PEST CONTROL COMPANY. SERIOUS VIOLATION #7-38-020

NOTED THE FOLLOWING PREVIOUS N=MINOR VIOLATIONS FROM INSPECTION REPORT #1442133 DATED 10/01/2015 NOT CORRECTED:-#31)MUST PROPERLY STORE, INVERT ALL CLEAN MULTI-USE UTENSILS DISHES IN KITCHEN AREA AND AT THE SUSHI FRONT PREP AREA TO PREVENT CONTAMINATION. #32)OBSERVED FROZEN MEATS STORED IN PLASTIC GROCERY BAGS INSIDE CHEST FREEZERS IN REAR FOOD PREP AREA. MUST NOT USE PLASTIC GROCERY BAGS MUST USE A FOOD GRADE BAGS ONLY FOR FOOD STORAGE. #33)DETAIL CLEAN MICROWAVES AND EXTERIOR OF COOKING EQUIPMENT IN FOOD PREPARATION AREA. MUST CLEAN AND MAINTAIN. #35)OBSERVED GREASE AND DEBRIS ON WALLS IN MAIN FOOD PREPARATION AREA BEHIND COOKING EQUIPMENT,REFRIGERATION UNITS AND SHELVING. MUST CLEAN AND MAINTAIN. #41)OBSERVED CLUTTER AND UNNECESSARY ARTICLES AT THE FRONT NORTH SIDE OF PREMISES. MUST REMOVE CLEAN AND ORGANIZE AREA TO PREVENT RODENT HARBORAGE. SERIOUS VIOLATION #7-42-090

INSTRUCTED TO CLEAN AND SMOOTHEN CUTTING BOARDS AT THE SUSHI PREP AREA WITH BLACK DISCOLORATION AND DEEP CUTTS....MUST ALSO CLEAN INSIDE ELECTRICAL UNIT OF DEEP FRYER AT THE KITCHEN PREP AREA.

NOTED THICK GREASE EMBEDDED ON FLOOR UNDERNEATH AND ALONG WALLS BEHIND COOKING EQUIPMENT. NOTED CRACKS ON FLOOR AT THE MAIN KITCHEN AREA AND REAR DRY STORAGE AREA. INSTRUCTED TO DETAIL CLEAN AND REPAIR CRACK ON FLOOR. MUST ALSO CLEAN FLOORS ALONG WALL BASE THROUGH OUT AND UNDERNEATH EQUIPMENT. MUST UPGRADE HOUSE KEEPING.

NOTED STAINED CEILING TILES AND WALLS THROUGH OUT THE MAIN KITCHEN AREA AND HEAVY DUST ACCUMULATION OF VENTS AT THE REAR DRY STORAGE. INSTRUCTED TO DETAIL CLEAN, REPAIR AND/OR REPLACE. ALSO NOTED MULTIPLE HOLES AND OPENING ALONG PIPING AND ON CEILING TILES. MUST SEAL ALL HOLES AND OPENINGS TO PREVENT HIDING PLACES FOR PEST.

NOTED MENS BATHROOM DOOR NOT SELF CLOSING. INSTRUCTED TO INSTALL A SELF CLOSING DEVICE FOR THE DOOR (USED BY BOTH EMPLOYEES AND CUSTOMERS)

NOTED LEAKING FAUCETS AT THE MAIN KITCHEN HAND WASH SINK AND AT THE 3 COMPARTMENT SINK. INSTRUCTED TO REPAIR AND MAINTAIN....NOTED NO BACK FLOW PREVENTION DEVICE AT THE ICE MACHINE. INSTRUCTED TO INSTALL.

MUST PROPERLY STORE, INVERT ALL CLEAN MULTI-USE UTENSILS DISHES IN KITCHE AREA AND AT THE SUSHI FRONT PREP AREA TO PREVENT CONTAMINATION.

OBSERVED FROZEN MEATS STORED IN PLASTIC GROCERY BAGS INSIDE CHEST FREEZERS IN REAR FOOD PREP AREA. MUST NOT USE PLASTIC GROCERY BAGS MUST USE A FOOD GRADE BAGS ONLY FOR FOOD STORAGE. MUST NOT USE TINT FOIL AS A LINER FOR COOKING EQUIPMENT IN KITCHEN PREP AREA.

DETAIL CLEAN INTERIOR PANELS OF ICE MACHINE, MICROWAVES AND EXTERIOR OF COOKING EQUIPMENT IN FOOD PREPARATION AREA. MUST CLEAN AND MAINTAIN.

OBSERVED GREASE AND DEBRIS ON WALLS IN MAIN FOOD PREPARATION AREA BEHIND COOKING EQUIPMENT,REFRIGERATION UNITS AND SHELVING. MUST CLEAN AND MAINTAIN.

OBSERVED CLUTTER AND UNNECESSARY ARTICLES AT THE FRONT NORTH SIDE OF PREMISES. MUST REMOVE CLEAN AND ORGANIZE AREA TO PREVENT RODENT HARBORAGE.

FOOD HANDLERS REQUIREMENTS NOT MET. NO LOGS, RECORDS ON SITE AS REQUIRED. INSTRUCTED TO PROVIDE.

MUST CLEAN ALONG THE WALL BASE AND IN CORNERS TO REMOVE SPILLS GREASE AND DEBRIS. ALSO REPAIR FLOORS IN THE WOMEN TOILET ROOM, MUST REGROUT.

MUST CLEAN THE VENT COVER IN THE WOMEN TOILET ROOM TO REMOVE DUST.

FLOORS BEHIND COOKING EQUIPMENT NEEDS CLEANING TO REMOVE GREASE. ALSO CLEAN IN CORNERS IN THE PREP/KITCHEN AREA.

NOTED THE FAUCET AT THE 1 COMPARTMENT SINK IN POOR REPAIR. MUST REPAIR AND MAINTAIN.

DETAIL CLEAN INTERIOR/EXTERIOR OF ALL COOKING EQUIPMENTS, COOLERS, HOOD ABOVE COOKING EQUIPMENTS,DEEP FRYER ETC.

FLOORS ALONG WALLS AND IN ALL CORNERS REQUIRE A DETAIL CLEANING, FOUND FLOORS AT REAR STORAGE, ALONG TOILET ROOMS REQUIRE REPAINTING TO SMOOTH, EASILY CLEANABLE SURFACES, MUST REMOVE GREASE BUILD-UP BY COOKING EQUIPMENT,

MUST CLEAN/REPAINT WALL IN REAR KITCHEN AREA,

VIOLATION STILL REMAINS SEE REPORT.

MUST SEAL ALL RAW WOODEN AREAS THROUGHOUT THE PREMISES USING A NON-TOXIC FINISH,DETAIL CLEAN GREASE TRAP BENEATH 3 COMP SINK AREA.

VIOLATION STILL REMAINS SEE REPORT.

Adequate and convenient hand washing facilities shall be provided for all employees.MUST PROVIDE ADDITIONAL EXPOSED HANDSINKS FOR HANDWASHING AND SUPPLY SOAP,HANDTOWELS.

All food should be properly protected from contamination during storage, preparation, display, service, and transportation.LARGE AMOUNTS OF MOLD INSIDE ICE MACHINE//MUST CLEAN,SANITIZED ICE MAKER.

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.MUST PROVIDE A PEST CONTROL LOG BOOK,AND RODENT PROOF REAR SOUTH SIDE DOOR.

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.MUST SEAL ALL RAW WOODEN AREAS THROUGHOUT THE PREMISES USING A NON-TOXIC FINISH,FOUND SOME GASKETS ON COOLERS IN NEED OF REPAIR AT REAR STORAGE AREA.DETAIL CLEAN GREASE TRAP BENEATH 3 COMP SINK AREA.

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.DETAIL CLEAN INTERIOR/EXTERIOR OF ALL COOKING EQUIPMENTS,COOLERS,HOOD ABOVR COOKING EQUIPMENTS,DEEP FRYER ETC.

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.FLOORS ALONG WALLS AND IN ALL CORNERS REQUIRE A DETAIL CLEANING,FOUND FLOORS AT REAR STORAGE,ALONG TOILET ROOMS REQUIRE REPAINTING TO SMOOTH,EASILY CLEANABLE SURFACES.

The walls and ceilings shall be in good repair and easily cleaned.MUST PROVIDE MISSING CEILING TILES THROUGHOUT THE KITCHEN/PREP AREAS,SEAL ALL VOID SPACES THROUGHOUT THE KITCHEN/PREP AREAS ALSO SEAL ALL NOTICEABLE OPENINGS AROUND PLUMBING/ELECTRICAL FIXTURES.

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 ENDCAPS TO LIGHT FIXTURE ABOVE COOKING EQUIPMENTS.

Toilet rooms shall be completely enclosed and shall be vented to the outside air or mechanically ventilated.TOILET ROOM DOORS MUST BE SELF CLOSING.

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 and Regulations of the Board of Health.MUST PROVIDE A BACKFLOW PREVENTION DEVICE FOR COFFEE EXPRESSO MACHINE,ICE MACHINE.

Cleaning equipment shall be properly stored away from food, utensils, equipment, and clean linens. 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.MUST REMOVE UNNECESARY ARTICLES THROUGHOUT THE PREMISES INCLUDING NORTH EXTERIOR BUILDING MATERIALS POTENTIAL PEST HARBORAGE.