RON OF JAPAN

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: NO ORIGINAL CITY OF CHICAGO FOOD SANITATION CERTIFICATE IS POSTED ON THE PREMISES. MANAGEMENT INSTRUCTED THAT A ORIGINAL CITY OF CHICAGO FOOD SANITATION CERTIFICATE MUST BE POSTED ON THE PREMISES AND A CERTIFIED FOOD MANAGER MUST BE PRESENT AT ALL TIMES WHILE POTENTIALLY HAZARDOUS FOOD IS BEING PREPARED AND SERVED. SERIOUS VIOLATION 7-38-012.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: NO CONSUMER ADVISORY WAS POSTED IN THE RESTAURANT OR ON THE MENU FOR RAW BEEF AND SUSHI. MANAGEMENT WAS GIVEN A COPY OF THE CONSUMER ADVISORY AND WAS INSTRUCTED TO EITHER POST THE ADVISORY IN THE RESTAURANT OR INCLUDE IT ON THE MENU.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: REPLACE THE PARTICLEBOARD SHELVING NEXT TO THE MEAT CUTTING AREA HANDSINK. MUST INSTALL A SPLASHGUARD ON BOTH SIDES OF THE EXPOSED HANDSINK IN THE REAR PREP AREA. MUST DEFROST AND MAINTAIN THE CHEST FREEZER IN THE STORAGE AREA AND REPLACE THE DOORS SO THAT THEY CLOSE PROPERLY. REPLACE OR REPAINT THE RUSTED FOOD STORAGE RACKS IN THE SLIDING DOOR PREP COOLER. CONSUMABLE ICE IS STORED IN CONTACT WITH THE COLD PLATE AND SODA LINES STORED IN THE ICE BIN BEHIND THE BAR. MUST REMOVE COLD PLATE AND SODA LINES SO THAT THEY ARE NOT IN CONTACT WITH CONSUMABLE ICE.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: DETAIL CLEAN THE VENTILATION HOOD AND FILTERS ABOVE THE DINING ROOM TABLES, DOOR TRACKS OF SLIDING DOOR PREP COOLER ACROSS FROM THE WALK-IN COOLERS.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: REMOVE THE CARPETING FROM THE CUTTING STATION PREP AREA. MUST REGROUT THE FLOOR BEHIND THE BAR AND IN THE PRODUCE WALK-IN COOLER WHERE STANDING WATER IS VISIBLE BETWEEN THE FLOOR TILES. REPAIR THE FLOOR DRAIN NEAR THE ICE MACHINE SO THAT STANDING WATER DOES NOT ACCUMULATE.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: REPLACE ANY BROKEN WALL TILES IN THE REAR PREP AREA ESPECIALLY IN THE DISHWASH AREA. REGROUT WALL TILES IN THE REAR PREP AREA WHERE NEEDED. MUST INSTALL BASEBOARD AROUND THE WALLS OF THE EMPLOYEE RESTROOMS AND LOCKER ROOM AREAS.

TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS - Comments: MUST PROVIDE A SELF-CLOSING DOOR DEVICE FOR THE WOMEN'S EMPLOYEE RESTROOM DOOR.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: OBSERVED DRAIN LINE FOR THE MARGARITA MIXER DRAINING INTO A BUCKET BEHIND THE BAR. MUST REROUTE TO A FLOOR DRAIN. ALSO OBSERVED SODA DRAIN LINE EMPTYING INTO THE 3 COMPARTMENT SINK. MUST REROUTE TO A FLOOR DRAIN.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: ALL ALUNINUN FOIL COVER ON COOLER & DRY STORAGE SHELVES THRU-OUT PREMISES MUST BE REMOVED, iF SHELVES ARE RUSTING-MUST SEAL. All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: FOLLOWING NEED CLEANING: LIDS OF BULK FOOD CONTAINERS, NOZZLES OF SODA DISPENSERS, SODA GUN HOLDER, SHELVINGS UNDER COFFEE STATION & MINI-STATION AT REAR OF DINING AREA, FLOORS OF BAR COOLERS-DUE TO DIRT/DUST/FOOD DEBRIS. All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: GREASY FILTERS ABOVE ALL DINING TABLES, DUSTY CONDENSERS OF COOLERS & FOOD STAINS/DEBRIS ENCRUSTED ON WOODEN SLATS BY THE MINI-PREP STATION MUST BE KEPT CLEAN. The walls and ceilings shall be in good repair and easily cleaned.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: FOLLOWING PLUMBING ISSUES MUST BE ADDRESSED: WATER LEAK UNDER THE SPRAYER FAUCET AT DISHMACHINE, FAUCET BASE WATER LEAK AT BAR & PREP SINK IN KITCHEN, THE FAUCET HEAD OF THE 3-COMP SINK MUST REACH ALL 3-COMP (ONLY ABLE TO REACH 2-COMPARTMENST (RIGHT SIDE). 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.

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. ALL RAW WOOD SHELVES IN NEED OF REPLACING. MUST SEAL OR REPLACE.

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. All utensils shall be thoroughly cleaned and sanitized after each usage. MUST CLEAN THE FOLLOWING: SODA MACHINE AND SHELVES IN FRONT PREP AREA. MUST CLEAN AND MAINTAIN.

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. FLOORS THROUGHOUT REAR PREP IN NEED OF REGROUTING. MUST CORRECT AND MAINTAIN.

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. Use dustless cleaning methods. WALLS IN WAIT STATION IN NEED OF CLEANING TO REMOVE FOOD AND DRINK SPLATTERS. MUST CLEAN AND MAINTAIN.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. 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. LEAKS THROUGHOUT PREP AREA IN NEED OF REPAIR. MUST CORRECT AND MAINTAIN AT ALL TIMES.