SUSHI PINK

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: SUSHI RICE FOUND AT ROOM TEMPERATURE IN COLD RICE COOKER IN FOOD PREP AREA AT 75.4F(NO LETTER INDICATING PRODUCT HAS BEEN TESTED BY A LAB). PRODUCT FOUND AT IMPROPER TEMPERATURE DISCARDED. CRITICQL VIOLATION 7-38-005(A).

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: ROACH ACTIVITY OBSERVED ON PREMISES. 1 LARGE ROACH OBSERVED FALLING OFF SHELF ABOVE SMALL REFRIGERATED PREP COOLER NEAR DEEP FRYERS WHEN ALUMINUM FOIL WAS REMOVED FROM SHELF DIRECTLY ABOVE UNIT. ALSO OBSERVED 20 ROACH DROPPINGS AND 2 LIVE ROACHES ON SAME SHELF BEHIND CLEAN DISHES. MUST CLEAN AND SANITIZE ALL AFFECTED AREAS AND REQUEST VISIT FROM PEST CONTROL COMPANY. MUST REPAIR LARGE OPENING( 1/4 INCH WIDE AND 3 INCHES LONG)AT LEFT LOWER BOTTOM SECTION OF GARAGE DOOR IN REAR ENCLOSED GARBAGE AREA. SERIOUS VIOLATION 7-38-020.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: ALL MULTI-USE UTENSILS AND SINGLE-SERVICE ARTICLES MUST BE PROPERLY STORED INVERTED (HANDLES UP OR OUT) IN CONTAINERS.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: REMOVE RUST-LIKE DEPOSITS FROM EXTERIOR OF GREASE TRAP NEAR 3 COMPARTMENT SINK. REMOVE ALL ALUMINUM FOIL FROM SHELVES IN FOOD PREP AREA.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: CLEAN THE FOLLOWING: INTERIORS AND EXTERIORS OF BOTH DEEP FRYERS, ALL STORAGE SHELVES IN DISH WASHING AREA, AND EXTERIORS IF COOLERS IN FOOD PREP AREA

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: DETAIL CLEAN ALL FLOORS IN FOOD PREP AND DISH WASHING AREAS ALONG THE BASES OF THE WALLS, IN CORNERS, UNDERNEATH AND BEHIND ALL HEAVY EQUIPMENT(DIRT, DEBRIS, GREASE AND FOOD BUILD-UP).

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: CLEAN STAINS FROM WALLS WHERE PRESENT. CLEAN GREASE BUILD-UP FROM HOOD AND ATTACHED EQUIPMENT(ANSEL SYSTEM) ABOVE COOKING EQUIPMENT.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: MUST PRVIDE SHIELDS FOR LIGHTS ABOVE FOOD PREP AREA OR REPLACE LIGHTS WITH SHATTER RESISENT BULBS. MUST PROVIDE BRIGHTER LIGHT IN WOMEN'S WASHROOM.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: MUST ELIMINATE CLUTTER IN MOP CLOSET ROOM. ALL ARTICLES MUST BE STORED ELEVATED 6 INCHES OFF THE FLOOR.

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN - Comments: ALL EMPLOYEES HANDLING OPEN FOODS MUST WEAR HAIR RESTRAINTS.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: ALL COOKING EQUIPMEMNT IN NEED OF CLEANING TO REMOVE LARGE AMOUNTS OF GREASE AND FOOD BUILD UP. MUST CLEAN STOVE AND FRYERS, CLEAN INTERIOR OF REACH IN COOLERS. MUST CLEAN AND MAINTAIN AT ALL TIMES.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: FLOORS IN PREP AREA IN NEED OF DETAIL CLEANING UNDER AND AROUND ALL EQUIPMENT. MUST CLEAN TO REMOVE ALL FOOD SPILLS.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: WALLS IN PREP AREA IN NEED OF DETAIL CLEANING TO REMOVE ALL FOOD SPLATTER AND BUIULD UP. MUST CLEAN AND MAINTAIN AT ALL TIMES.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: HOOD VENTILATION ABOVE COOKING EQUIPMENT IN NEED OF CLEANING TO REMOVE ALL BUILD UP. MUST CLEAN AND MAINTAIN AT ALL TIMES

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: ALL UNNECESSARY CLUTTER UNDER COUNTER IN NEED OF REMOVAL. CORRECT AND MAINTAIN AT ALL TIMES

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION - Comments: INTERIOR OF ICE MACHINE NOT CLEAN. A BLACK SLIMY SUBSTANCE IS INSIDE MACHINE. INSTRUCTED MANAGER TO CLEAN AND SANITIZE MACHINE. SERIOUS VIOLATION 7-38-005(A) CITATION ISSUED. FOOD NOT PROTECTED DURING STORAGE.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: ALL COOKING EQUIPMEMNT IN NEED OF CLEANING TO REMOVE LARGE AMOUNTS OF GREASE AND FOOD BUILD UP. MUST CLEAN STOVE AND FRYERS, CLEAN INTERIOR OF REACH IN COOLERS. MUST CLEAN AND MAINTAIN AT ALL TIMES.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: FLOORS IN PREP AREA IN NEED OF DETAIL CLEANING UNDER AND AROUND ALL EQUIPMENT. MUST CLEAN TO REMOVE ALL FOOD SPILLS.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: WALLS IN PREP AREA IN NEED OF DETAIL CLEANING TO REMOVE ALL FOOD SPLATTER AND BUIULD UP. MUST CLEAN AND MAINTAIN AT ALL TIMES.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: HOOD VENTILATION ABOVE COOKING EQUIPMENT IN NEED OF CLEANING TO REMOVE ALL BUILD UP. MUST CLEAN AND MAINTAIN AT ALL TIMES.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: ALL UNNECESSARY CLUTTER UNDER COUNTER IN NEED OF REMOVAL. CORRECT AND MAINTAIN AT ALL TIMES.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: MUST DETAIL CLEAN FAN BLADES ON FAN ABOVE PREP AREA TO REMOVE DUST. ALSO MUST CLEAN EXTERIOR OF COOKING EQUIPMENT TO REMOVE GREASE AND DEBRIS.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: FLOORS NEED DETAIL CLEANING AROUND AND BEHIND ALL EQUIPMENT IN PREP AREAS TO REMOVE GREASE AND SPILLS.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: MUST DETAIL CLEAN THE CEILING AND WALLS IN THE PREP AREA TO REMOVE GREASE,DUST AND/OR DEBRIS.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: MUST CLEAN FILTERS ABOVE COOKING EQUIPMENT AND VENT COVERS IN BATHROOMS TO REMOVE DUST BUILD UP.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: MUST DETAIL CLEAN AND SANITIZE ENTIRE STOVE TOP TO REMOVE BAKED ON FOOD AND GREASE DEBRIS.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: MUST DETAIL CLEAN FLOOR UNDER SMALL STOVE TO REMOVE EXCESS GREASE BUILD-UP.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: MUST PROVIDE 3 SINK STOPPERS AT THE 3COMP SINK.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED - Comments: MUST PROPERLY STORE WASH CLOTHS IN SANITIZING SOLUTION AT ALL TIMES.

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. Over 20 live small flies were found in the bathroom area and restaurant ceilings at this time. Remove all evidence of pest activity and clean up all areas of possible harborage.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. NO CERTIFIED MANAGER WAS PRESENT WHEN THE SUSHI AND FISH FOR THE STORE WAS BEING SLICED AND PORTIONED BY THE EMPLOYEES IN THE STORE UPON ENTRY. THE MANAGER WITH THE SANITATION CERTIFICATE SHOWED UP 30 MINUTES LATER.

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME - Comments: Equipment and utensils should get proper exposure to the sanitizing solution during the rinse cycle. THE LOW TEMPERATURE DISH MACHINE IS BEING USED WITHOUT ANY SANITIZING RINSE, THE CHLORINE LEVEL MEASURES 0 PPM AT THIS TIME. DISH MACHINE TAGGED HELD FOR INSPECTION. Fax a tag removal request to (312) 746-4240 when the equipment is ready for re-inspection. -OR- E-mail a tag removal request to [email protected] and [email protected] when ready for re-inspection.

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: A separate and distinct offense shall be deemed to have been committed for each Minor violation that is not corrected upon re-inspection by the health authority. THE FOLLOWING VIOLATIONS ARE REPEATED FROM THE PREVIOUS HEALTH INSPECTION DATED SEPTEMBER, 25 2010. (32) THE CUTTING BOARDS ARE DIRTY, ROUGH AND UNSANITARY, THE CUTTING BOARDS MUST BE REPAIRED OR REPLACED SO THEY ARE SMOOTH , SANITARY AND EASY TO MAINTAIN. (33) THE KITCHEN STOVE, FRYER AND HOOD ARE FULL OF YELLOWING GREASE BUILDUP, CLEAN THE GREASE BUILDUP OFF OF ALL KITCHEN EQUIPMENT. (34) THE KITCHEN FLOORS ARE FILTHY AND BUILT-UP WITH FOOD AND GREASE AROUND THE KITCHEN PERIMETER, CLEAN AND MAINTAIN THE FLOORS AND BASEBOARDS SO THEY ARE SMOOTH AND SANITARY FROM CORNER TO CORNER. WASH, RINSE, SANITIZE AND MAINTAIN THE ABOVE ITEMS IN SANITARY CONDITION.

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. THE CEILING ABOVE THE CEILING FANS IS FULL OF DUST BUILDUP, CLEAN OFF THE CEILING.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: THE FLOOR DRAINS ARE VERY DIRTY AND PROVIDE A GOOD POSSIBLE HARBORAGE FOR INSECTS, CLEAN AND MAINTAIN THE DRAINS.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED - Comments: USED WIPING CLOTHS LEFT OUT ON THE COUNTERS, STORE WIPING CLOTHS IN SANITIZING SOLUTION IN BETWEEN 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. The cutting boards are rough and unsanitary, resurface or replace the boards so they are smooth and sanitary.

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. Clean the greasy hood, fryer and stove.

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. Clean the floors under all equipment and tables in the kitchen from corner to corner.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED - Comments: Between uses and during storage ice dispensing utensils and ice receptacles shall be stored in a way that protects them from contamination.