BLUE FIN JAPANESE RESTAURANT

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: 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. OBSERVED 10 RODENT DROPPINGS IN BASEMENT AREA, LARGE BRICK DEBRI, CAUSING A RODENT HARBORAGE, INSTRUCTED TO CLEAN AND SEAL ALL AREAS IN BASMENT, TO PREVENT RODENT ENTRY SERIOUS CITATION ISSUED: 7-38-020

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. MUST INSTALL SPLASH GUARDS AT EXPOSED HAND SINK NEXT TO SUSHI BAR

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. MUST REPLACE BADLY STAINED CARPET IN DINING AREA

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: 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 MOP SINK ON SITE AT TIME OF INSPECTION

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: Cleaning equipment shall be properly stored away from food, utensils, equipment, and clean linens. MUST REMOVE CLUTTER AND UNNECESSARY ARTICLES IN BASEMENT AREA, CLEAN AND BETTER ORGANIZE

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: 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.ALL CLEAN MULTI-USE DISHWARE AT KITCHEN,SUSHI BAR AREA MUST BE INVERTED TO PREVENT CONTAMINATION BEFORE USE.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.SPLASHGUARD AT EXPOSED HANDSINK NEXT TO COOKING EQUIPMENT IS NOT INSTALLED,FOUND RUSTY SHELVING INSIDE FOOD PREP COOLERS.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.THE FOLLOWING REQUIRES DETAIL CLEANING TOPS/BOTTOMS OF FOOD PREP TABLES,LEGS OF EQUIPMENTS,INTERIOR/EXTERIOR OF COOLERS,INTERIOR/EXTERIOR OF DISHWASHING MACHINE,SHELVING IN KITCHEN,BEHIND COUNTERS SUSHI AREA,ICE MACHINE,INTERIOR BASINS OF 3 COMP SINK ESPECIALLY AROUND GASKET AREAS,COOKING EQUIPMENTS,CUTTING BOARDS IN KITCHEN AREA ETC.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.FOUND BROKEN FLOOR TILES BENEATH 3 COMP SINK AREA,DISHWASHING AREAS--MUST REPAIR.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: The walls and ceilings shall be in good repair and easily cleaned.FOUND DUSTY AREAS ON WALLS/CEILING,ATTACHED EQUIPMENTS IN KITCHEN AREA,WALL ABOVE 3 COMP SINK IS NOT SMOOTH,EASILY CLEANABLE MUST REPAIR.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: 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 CLUTTER FROM PREMISES THAT IS UNNECESSARY ARTICLES DUE TO POTENTIAL PEST HARBORAGE.