MARKET CREATIONS

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA - Comments: NO SANITARY HAND DRYING DEVICE/PAPER TOWELS AT FIRST EXPOSED HANDWASHING SINK UPON ENTRANCE TO SUSHI PREP AREA. MUST PROVIDE. CRITICAL VIOLATION 7-38-030.

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION - Comments: OBSERVED ICE IN PLASTIC BINS AND CONTAINERS WITH NO LIDS FOR SODA MACHINE, BEING TRANSPORTED FROM ANOTHER RESTAURANT ON SAME FLOOR TO THIS LOCATION THROUGHT A COMMON EXPOSED AREA SHARED WITH THE PUBLIC NOT PROTECTED FROM THE ELEMENTS. ALSO NOTED RICE BEING PREPARED IN RICE COOKER ON TABLE IN EMPLOYEES PERSONAL STORAGE AREA WITH CLOTHES, SHOES AND OTHER PERSONAL ITEMS. ALSO NOTED FRESH GINGER AND WASABI SPREAD IN BOWELS ON COUNTER NOT PROTECTED FOR CUSTOMER USE. INSTRUCTED TO PROTECT FOODS, COVER ICE, AND REMOVE RICE COOKER FROM EMPLOYEE AREA. SERIOUS 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: OBSERVED A FEW LIVE ROACHES CRAWLING IN/OUT OF ELECTRICAL OUTLET ON WALL ABOVE PREP TABLE IN FRYER AREA. ALSO NOT OVER FOURTY FRUIT FLIES ON WALL AND SHELVES IN DISHWASHING AREA AND AT REAR PREP AREA. INSTRUCTED TO CONTACT PEST CONTROL OPERATOR FOR SERVICE. SERIOUS VIOLATION 7-38-020.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: MUST REMOVE KNIVES FROM BETWEEN KNIFE RACK AND EXTERIOR OF COOLER, CLEAN/SANITIZE KNIVES AND KNIFE RACK, PROPERLY STORE.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: MUST PROVIDE SPLASH GUARDS AT BOTH EXPOSED HANDWASHING SINKS SEPERATED BY SUSHI PREP COUNTER IN SUSHI PREP AREA. MUST PROVIDE.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: CLEAN INTERIOR BOTTOM OF UPRIGHT FREEZER, MAINTAIN AT ALL TIMES. DETAIL CLEAN SHELVES WHERE COKING WINE IS STORED AND SHELVES AT REAR WHERE DRY GOOD ITEMS ARE STORED. DETAIL CLEAN SHELVES WHERE COOKING

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: DETAIL CLEAN FLOORS OUTSIDE EMPLOYEE AREA WHERE CAN GOODS AND DRY FOOD ITEMS ARE STORED, REAR PREP AREA. SEAL/REPLACE MISSING FLOOR COVING IN DEEP FRYER AREA AND WHERE NECESSARY TO PREVENT PEST HARBORAGE.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: MUST PROVIDE A LIGHT SHIELD IN 3-DOOR FREEZER. REPLACE MISSING CEILING TILES AND DAMANGED/CRACKED LIGHT SHIELDS WHERE NEEDED.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: CLEAN, ORGANIZE AND MAINTAIN EMPLOYEE STORAGE AREA.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: NOTED CUTTING KNIVES AT THE FRONT PREP STATION LAYING ON THE BOTTOM SHELF OF PREP STATION. MUST PROPERLY STORE IN A KNIFE RACK OR CONTAINER.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: MUST DETAIL CLEAN INTERIOR OF OF COOLERS AND FREEZER TO REMOVE SPILLS AND DEBRIS. ALSO MUST CLEAN ALL STORAGE SHELVING TO REMOVE FOOD SPILLS.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: MUST DETAIL CLEAN FLOORS THOUGH OUT PREMISES TO REMOVE SPILLS, DEBRIS AND GREASE, ESPECIALLY ALONG THE WALL BASE AND IN CORNERS.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: MUST CLEAN WALLS AND CEILING TILES WHERE NEEDED TO REMOVE DUST AND FOOD SPLATTER.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: MUST PROVIDE AND MAINTAIN A WORKING THERMOMETER INSIDE THE WALK IN COOLER.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: DURING INSPECTION FOUND POTENTIALLY HAZARDOUS FOODS NOT MAINTAINING PROPER TEMPERATURE. FOUND TWO STAINLESS STEEL PANS IN AN UPRIGHT HOT BOX CONTAINING CHICKEN DRUMSTICKS(10LBS APPROXIMATE VALUE OF $40.00 AT 60.8F AND 69.2F RESPECTIVELY.HOT BOX WAS MAINTAINING PROPER TEMPERATURE AT TIME OF INSPECTION. ALSO FOUND 5LBS APPROXIMATE VALUE OF $25.00 OF SALT AND PEPPER SHRIMP 122.9F AT THE HOT HOLDING BUFFET SERVING LINE IN A STAINLESS STEEL PAN IMPROPERLY SET-UP WITHOUT ENOUGH HOT WATER UNDER THE PAN. FOUND 4LBS APPROXIMATE VALUE OF $20.00 OF EGG SALAD 58.3F AT THE COLD HOLDING BUFFET SERVING LINE IN A STAINLESS STEEL PAN IMPROPERLY SET-UP WITHOUT ENOUGH ICE UNDER THE PAN. MANAGEMENT VOLUNTARILY DISCARDED AND DENATURED ALL FOOD ITEMS MENTIONED ABOVE. REMINDED MANAGEMENT TO ALWAYS MAINTAIN POTENTIALLY HAZARDOUS FOODS AT 40F AND BELOW FOR COLD HOLDING AND 140F AND ABOVE FOR HOT HOLDING.CRITICAL CITATION ISSUED 7-38-005(A)

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS. - Comments: DURING INSPECTION OBSERVED TWO FOOD HANDLERS AT THE FRONT MAIN COOKING PREP LINE DRINKING WATER AND SODA IN CUPS WITHOUT LIDS AND THEY RETURNED TO THE PREP LINE WITHOUT PRACTICING GOOD HYGIENIC PRACTICES WHICH IS A SOURCE OF CROSS CONTAMINATION. INSTRUCTED STAFF NOT TO EAT OR DRINKING IN FOOD PREP AREAS. ALSO INSTRUCTED STAFF TO WASH THEIR HAND USING GOOD HYGIENIC PRACTICES.CRITICAL VIOLTATION 7-38-005(A)ISSUED.

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA - Comments: DURING INSPECTION OBSERVED NO SOAP OR HAND TOWELS AT THE REAR EXPOSED HANDSINK. INSTRUCTED TO PROVIDE SOAP AND HAND TOWELS AT ALL EXPOSED HANDSINKS AT ALL TIMES.CRITICAL CITATION 7-38-030

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: MUST LABEL ALL FOODS NOT IN ORIGINAL CONTAINERS IN WALK-IN COOLERS, REFRIGERATORS AND PLASTIC STORAGE BINS ON THE PREMISES AT ALL TIMES.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: MUST REPAIR THE GASKET AT THE 2DR REFRIGERATOR IN THE REAR PREP AREA.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: MUST CLEAN ALL INTERIOR BOTTOM SHELVES AT THE 2DR FREEZER AND 2DR REFRIGERATORS TO REMOVE FOOD DEBRIS. MUST ALSO DETAIL CLEAN INTERIOR OF BOTH DEEP FYERS TO REMOVE EXCESSIVE GREASE BUILD-UP.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: MUST DETAIL CLEAN AND SANITIZE FLOORS UNDER MAIN FRONT COOKING LINE TO REMOVE EXCESSIVE GREASE BUILD-UP AND FOOD DEBRIS.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: MUST TIGHTEN COLD FAUCET HANDLE BASE AT 3COMP SINK.

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN - Comments: ALL STAFF AT FOOD PREP AREAS MUST WEAR HAIR RESTRAINTS AT ALL TIMES.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: CUTTING BOARDS WITH DEEP, DARK GROOVES MUST BE REPLACED. WOODEN CABINTS UNDER THE SERVING LINE/FRONT PREP STATION MUE BE CLEANED & RE-SEALED.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: LEFT FAUCET OF 3-COMP SINK MUST BE FIXED (WRAPPED IN PLASTIC); LEAK UNDER THE 2-LEVERS AT THE BOTTOM OF THE 2-COMP SINK, MUST FIX ALSO.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: (7-38-020) NOTED SMALL/FRUIT FLY ACTIVITY ON PREMISES: 7- ON WALLS BY THE DOOR OF REAR PREP AREA, 5-ON PAPERS POSTED ON BOARD ACROSS MOP ROOM,5-ON A MOP HEAD IN MOP ROOM, 8-ON WALLS INSIDE OFFICE, 5-ON WALLS AROUND GARBAGE BINS IN DINING AREA,4-ON SHELF BY WALL OF WALK-IN COOLER. INSTRUCTED TO ELIMINATE/MINIMIZE ACTIVITY.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: ALL FOODS STORED IN COOLERS/FREEZERS MUST HAVE DATES/LABELS.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: CUTTING BOARDS WITH DEEP, DARK GROOVES MUST BE REPLACED. WOODEN CABINETS UNDER THE SERVING LINE/FRONT PREP STATION MUST BE CLEANED & RE-SEALED.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: FOLLOWING NEED CLEANING: INTERIOR OF UNUSED DISHMACHINE, CAN OPENER, EXTERIOR OF BULK FOOD CONTAINERS, COMPRESSOR/FAN GUARDS OF WALK-IN COOLER, INTERIOR OF CABINETS THAT HOLD THE GARBAGE BINS (DINING ROOM).

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: FLOORS IN DISHROOM & REAR PREP AREA MUST BE KEPT DRY AT ALL TIMES.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: ALL AREAS AFFECTED BY PEST ACTIVITY MUST BE CLEANED/SANITIZED.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: LEFT FAUCET OF 3-COMP SINK MUST BE FIXED (WRAPPED IN PLASTIC). LEAK UNDER THE 2-LEVERS AT BOTTOM OF 2-COMP SINK MUST BE FIXED ALSO.

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. OBSERVED FOOD/GREASE BUILD UP ON PREP AREA SHELVES AT BOTH FRONT AND BACK PREP AREAS. MUST CLEAN AND MAINTAIN ALL UNCLEAN EQUIPMENT.

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. OBSERVED FOOD/DIRT BUILD UP ON FLOOR UNDER AND AROUND EQUIPMENT AT FRONT AND REAR PREP AREAS AND AT DISHMACHINE AREA. INSTRUCTED MANAGER TO DETAIL CLEAN FLOOR THROUGHOUT PREMISES.

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. OBSERVED HOLES/GAPS IN WALLS ABOVE BASEBOARD AT MOP SINK ROOM. MUST REPAIR/SEAL GAPS/HOLES IN WALLS THROUGHOUT MOP SINK ROOM ALSO MUST DETAIL CLEAN ALL UNCLEAN WALLS THROUGHOUT.

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. 3-COMPARTMENT SINK COLD WATER HANDLE LEAKING. MUST REPAIR AND MAINTAIN SINK.

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. WALK IN COOLER AND BREAKFAST REACH IN COOLER DOOR RUBBER GASKETS RIPPED. MUST REPAIR AND MAINTAIN GASKETS.

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 NOT CLEAN- OBSERVED ACCUMULATED FOOD BUILD UP ON LOWER SIDE OF DISHMACHINE DRAINBOARDS, SUSHI PREP AREA SHELVES AND INSIDE COOLERS DOOR GASKETS. MUST CLEAN AND MAINTAIN ALL UNCLEAN EQUIPMENT.

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. REAR PREP AREA HANDWASH BOWL LOOSE FROM WALL(BY ICE MACHINE). MUST REATTACH SINK TO WALL/SEAL GAP BETWEEN SINK AND WALL.

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. Some small cutting boards with deep/dark grooves must be replaced.

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. Broken floor tiles in basement W.I.C., poor floor grouting at small sections of dishroom & across the ovens, must be fixed.

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 fix/replace a leaky pipe under front section of dishmachine.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: All food not stored in the original container shall be stored in properly labeled containers. Any opened #10 cans of food must be transferred to a regular container.

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. Some small cutting boards with deep/dark grooves must be replaced.

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. Broken floor tiles in basement walk-in cooler, poor floor grouting at small sections of dishroom & across the ovens, must be fixed.

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 fix/replace a leaky pipe under front section of dishmachine.

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. Some small cutting boards with deep/dark grooves must be replaced.

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. Interior floor of sushi cooler at front serving line, interior bottom of fryers, bottom part of grill table need cleaning, due to debris/dust.

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. Broken floor tiles in basement walk-in cooler, poor floor grouting at small sections of dishroom & across the ovens must be fixed, to prevent pest issues.

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. Dusty fan guards, condensers of walk-in coolers maus; grease stains on walls around fryers must be kept clean. Also must fix loose baseboards behind ovens at front prep area.