SUSHI SAI

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: OBSERVED NO EMPLOYEES HEALTH POLICY.MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION-7-38.010-NO CITATION ISSUED)

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS - Comments: OBSERVED NO CLEAN-UP OF VOMITING AND DIARRHEA PROCEDURE AND CLEAN-UP KIT ON PREMISES DURING INSPECTION. INSTRUCTED TO HAVE SAID PROCEDURE ALONG WITH REQUIRED EQUIPMENT FOR CLEAN-UP. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED. 7-38-005

FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: NOTED HI TEMPERATURE DISH WASHING MACHINE IN USE NOT PROPERLY SANITIZING. SANITIZING TEMP OBSERVED TO BE 146 MEASURED BY DISH WASHING DISK AT THE TIME OF INSPECTION. UNIT TAGGED NOT FOR USE.PRIORITY VIOLATION #7-38-025 CITATION ISSUED

PROPER DATE MARKING AND DISPOSITION - Comments: OBSERVED READY TO EAT, TIME FOR TEMPERATURE SAFETY FOR CONTROL FOODS NOT PROPERLY DATED STORED IN ALL COOLERS. INSTRUCTED TO PROVIDE PROPER DATE MARKING WITH DISPOSITION DATE FOR RTE FOODS PREPARED ON SITE AND HELD OVER 24 HOURS IN COLD HOLDING UNIT. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED. 7-38-005

CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD - Comments: OBSERVED NO CONSUMER ADVISORY DISCLOSURE OR REMINDER ON MENU FOR USE RAW AND UNDER COOKED FOODS.MUST PROVIDE AND MAINTAIN.. PRIORITY FOUNDATION-7-38-005. NO CITATION ISSUED

COMPLIANCE WITH VARIANCE/SPECIALIZED PROCESS/HACCP - Comments: NOTED SUSHI RICE ANALYSES LETTER OR pH TEST KIT ON SITE BUT EXPIRED AT THE TIME OF INSPECTION. INSTRUCTED TO HAVE A SUSHI RICE ANALYSES LETTER OR OBTAIN A pH TEST KIT. PRIORITY FOUNDATION #7-38-005. NO CITATION ISSUED

FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: ALL BULK AND WORKING FOOD INGREDIENT CONTAINERS MUST BE LABELED WITH CONTENTS NAME.MUST LABEL FOOD STORAGE CONTAINERS WHEN FOOD IS NOT IN ORIGINAL PACKAGE.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: FOOD CONTAINERS STORED ON FLOOR IN STORAGE AREA BY MOP SINK. MUST PROVIDE PROPER, RAISED SHELVING TO STORE FOOD CONTAINERS 6" OFF FLOOR.

WIPING CLOTHS: PROPERLY USED & STORED - Comments: NOTED DIRTY WIPING CLOTHS ON PREP TABLES AT FRONT AND REAR PREP AREAS. NOT PROPERLY STORED. INSTRUCTED TO PROPERLY STORE ALL WASHCLOTHS IN A SANITIZING SOLUTION ESPECIALLY WHEN NOT IN USE

IN-USE UTENSILS: PROPERLY STORED - Comments: OBSERVED THAT UTENSILS IN USE ARE STORED IN COLD WATER,MUST STORED UTENSILS UNDER RUNNING COLD WATER, UNDER HOT WATER (135 f AND ABOVE)AND IN CLEAN PLACE PROTECTED FROM CONTAMINATION

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: NOTED ASSORTED FOOD ITEMS INSIDE COOLERS AND REFRIGERATION UNITS FOOD STORED INSIDE GROCERY BAGS. INSTRUCTED TO PROPERLY STORE ALL FOOD ITEMS INSIDE APPROVED FOOD GRADE CONTAINERS

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: NOTED CARDBOARD BOXES USED TO LINE SHELVES. INSTRUCTED TO CLEAN AND REMOVE ALL CARDBOARD BOXES TO PREVENT HIDING PLACES FOR PEST.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: NOTED TORN RUBBER GASKET INSIDE THE PREP SERVICE COOLER. INSTRUCTED TO REPAIR AND MAINTAIN AND/OR REPLACE.

WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS - Comments: FACILITY USES HI TEMPERATURE SANITIZING DISH MACHINE AND DOESN'T HAVE PROPER TEMPERATURE MEASURING IRREVERSIBLE REGISTERING TEMPERATURE INDICATOR THAT SHALL BE PROVIDED AND READILY ACCESSIBLE FOR MEASURING THE UTENSIL SURFACE TEMPERATURE PRIORITY FOUNDATION VIOLATION 7-38-005 NO CITATION ISSUED

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: NOTED HEAVY DIRT AND GREASE ACCUMULATION INSIDE, ON PIPES/CONDUITS AND ON EDGES OF THE EXHAUST HOOD AND FILTERS ABOVE COOKING EQUIPMENT. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN HOOD, FILTERS AND PIPES/CONDUITS

ALLERGEN TRAINING AS REQUIRED - Comments: NOTED CERTIFIED FOOD MANAGERS ON DUTY WITH NO ALLERGEN TRAINING CERTIFICATION. INSTRUCTED MANAGEMENT THAT ALL FOOD SERVICE MANAGERS ARE REQUIRED TO HAVE THE ALLERGEN TRAINING CERTIFICATION.

PREVIOUS SERIOUS VIOLATION CORRECTED, 7-42-090 - Comments: PREVIOUS SERIOUS VIOLATION STILL EXITS FROM LAST INSPECTION DATED 01-11-2018 REPORT #2135315. # 24- DISH WASHING FACILITIES NOT PROPERLY DESIGNED, CONSTRUCTED MAINTAINED, INSTALLED AND OPERATED, ( FAUCET) NECK IS TOO SHORT. FAUCET ONLY REACH THE MIDDLE SINK OF THE 3- COMPARTMENT SINK. INSTRUCTED TO REPLACE. FAUCET NECK MUST BE LONG ENOUGH TO REACH ALL 3- COMPARTMENTS. INSTRUCTED VIOLATION MUST BE CORRECTED BY REINSPECTION.CRITICAL VIOLATION 7-42-090

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: INTERIOR OF ICE MACHINE NOT CLEAN,RIGHT SIDE AREA.MUST CLEAN

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED - Comments: EXPOSED HAND SINK IN SUSHI PREP AREA NOT CONVENIENT, ACCESSIBLE FOR FOOD HANDLER USE TO WASH HANDS,( IE OBSERVED EMPLOYEE TAKING SERVERAL PACKAGES OF PRE PACKAGED FROZEN SMOKED EEL FROM OUT OF THE EXPOSED HAND SINK AND TAKE IT TO THE REAR PREP AREA AND PUT INTO THE FREEZER,CDI).INSTRUCTED MANAGER THAT EXPOSED HAND SINK IS FOR HAND WASHING USE ONLY. NOTHING IN,ON OR IN FRONT OF THE SINK. CRITICAL VIOLATION 7-38-030.

DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED - Comments: DISH WASHING FACILITIES NOT PROPERLY DESIGNED, CONSTRUCTED MAINTAINED, INSTALLED AND OPERATED, ( FAUCET) NECK IS TOO SHORT. FAUCET ONLY REACH THE MIDDLE SINK OF THE 3- COMPARTMENT SINK. INSTRUCTED TO REPLCE. FAUCET NECK MUST BE LONG ENOUGH TO REACH ALL 3- COMPARTMENTS. SERIOUS VIOLATION 7-38-030

* INSPECTION REPORT SUMMARY DISPLAYED AND VISIBLE TO ALL CUSTOMERS - Comments: OBSERVED LAST INSPECTION REPORT SUMMARY # 2065213, DATED 6-1-2017 NOT POSTED AND VISIBLE FOR PUBLIC VIEW. NON COMPLAINCE SUMMARY POSTED OUT OF PUBLIC VIEW ON EMPLOYEE INSIDE OF SUSHI PREP AREA. INSTRUCTED THAT REPORT SUMMARY MUST BE POSTED VISIBLE IN PLAIN VIEW OF ESTABLISHMENT CUSTOMERS . SERIOUS VIOLATION 7-42-010B.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: INTERIOR OF ICE MACHINE NOT CLEAN,RIGHT SIDE AREA.MUST CLEAN.

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS. - Comments: DURING INSPECTION OBSERVED POOR HYGIENIC PRACTICES BY FOOD PREP STAFF. OBSERVED SUSHI FOOD PREP STAFF NOT USING GLOVES WHILE PREPARING READY-TO-EAT FOODS (CUTTING AND HANDLING CUCUMBERS TO MAKE SUSHI). THERE WAS BARE HAND CONTACT WITH READY-TO-EAT FOODS AT THIS TIME.(CUTING AND HANDLING CUCUMBERS TO MAKE SUSHI). INSTRUCTED MANAGER THAT THERE IS NO BARE HAND CONTACT WITH READY-TO-EAT FOODS AT ANYTIME. GLOVES MUST ALWAYS BE USED WHEN IN CONTACT WITH READY-TO-EAT FOODS.CDI.CRITICAL VIOLATION ISSUED.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: DURING INSPECTION AT 11:30 A.M. FOUND NO CITY OF CHICAGO FOOD SERVICE MANAGER ON PREMISES WHILE POTENTIALLY HAZARDOUS FOODS WERE BEING HANDLED, PREPARED AND COOKED.AT 11:48 A.M. CERTIFIED FOOD SERVICE MANGER ARRIVED WITH HIS VALID CITY OF CHICAGO FOOD SERVICE MANAGER CERTIFICATE.INSTRUCTED MANAGER THAT THERE MUST ALWAYS BE A CITY OF CHICAGO FOOD SERVICE MANAGER PRESENT WITH A VALID CITY OF CHICAGO FOOD SERVICE MANAGER CERTIFICATE ON PREMISES AT ALL TIMES WHILE POTENTIALLY HAZARDOUS FOODS ARE BEING PREPARED, HANDLED, SERVED AND COOKED.CDI.SERIOUS CITATION ISSUED.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: OBSERVED TWO SHELVING RACKS NEXT TO THE HAND WASHING SINK ACROSS FROM THE CASH REGISTER STATION IN EXTREMLY POOR REPAIR.FOUND ABOVE SHELVES ROUGH AND WATER DAMAGED. MUST REPAIR, REPLACE AND MAINTAIN SO AS TO HAVE SHELVING RACKS WITH SMOOTH AND EASILY CLEANABLE SURFACES.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: FOUND STAINLESS STEEL SHELVING RACK NEXT TO THE DEEP FRYER,THE LEFT HAND SIDE EXTERIOR SIDE OF THE FRYER WITH EXCESSIVE GRIME AND GREASE BUILD-UP.INSTRUCTED TO CLEAN, SANITIZE AND MAINTAIN.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: FOUND DIRTY WALL AND PIPE AT WALL NEXT TO THE DEEP FRYER WITH EXCESSIVE GREASE AND GRIME BUILD-UP. INSTRUCTED TO CLEAN, SANITIZE AND MAINTAIN.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: OBSERVED LEAKS AT BOTH HOT AND COLD WATER FAUCET HANDLES AT THE 3-COMP SINK.INSTRUCTED TO TIGHTEN, REPAIR AND MAINTAIN.ALSO ONLY FOUND 2 WORKING SINK STOPPERS. INSTRUCTED TO ALWAYS HAVE 3-WORKING SINK STOPPERS FOR THE 3-COMP SINK TO PROPERLY SET-UP FOR WASHING, RINSING AND SANITIZING.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: FOUND IMPROPER COLD TEMPERATURES OF FOODS AT SUSHI BAR PREP. APPROX 3-LBS OF RAW SALMON AT 45.2F, AND 3-LBS OF RAW TUNA AT 44.7F. MUST MAINTAIN COLD FOODS AT 40.0F OR BELOW. FOOD REMOVED AND DISCARDED BY MANAGER- APPROX 6-LBS/COST $ $40.00. CRITICAL VIOLATION ISSUED 7-38-005A

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA - Comments: OBSERVED INADEQUATE HAND WASHING FACILITIES.NO HAND SOAP IN EMPLOYEE'S WOMENS WASHROOM. MANAGER HAD EMPLOYEE PROVIDE HAND SOAP TO DISPENSER DURING INSPECTION-CDI. HAND SOAP MUST BE PROVIDED IN WASHROOMS AT ALL TIMES. CRITICAL VIOLATION ISSUED 7-38-030.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: DAMAGED WALL,(PEELING) AT ENTRANCE INTO REAR PREP AREA.MUST REPAIR.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: LEAKY FAUCET NECK AT 3- COMPARTMENT SINK.MUST REPAIR.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: OBSERVED POTENTIALLY HAZARDOUS FOODS MAINTAINED AT IMPROPER TEMPERATURES . APPROX 4LBS OF FISH EGGS,(ROE) IN COOLER AT 46.9F AND COLD COLDING IN PREP AREA AT 49.5F.ALSO APPROX 3LBS OF RAW TUNA IN COOLER AT 46.8F.MUST MAINTAIN COLD FOODS AT 40F OR BELOW. FOOD WAS REMOVED AND DISCARDED BY MANAGER,APPROX 8LBS AT COST APPROX $75.00-CDI.CRITICAL VIOLATION ISSUED 7-38-005A.

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: OBSERVED PREVIOUS MINOR VIOLATION,#38 FROM LAST INSPECTION REPORT,#1583733,DATED 10-30-2015 STILL EXIST: NOTED EXPOSED HAND WASH SINKS AT THE SUSHI BAR WITH NO SPLASH GUARDS. INSTRUCTED TO INSTALL AT THE ABOVE SINKS. SERIOUS VIOLATION ISSUED 7-42-090.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: ALL INTERIOR SHELVES INSIDE THE COOLER NOT CLEAN OF DEBRIS.MUST CLEAN/MAINTAIN.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: OBSERVED CEILING VENTS IN REAR PREP ARE NOT CLEAN,9 VERY DUSTY0.MUST CLEAN ALL VENTS IN REAR PREP AND MAINTAIN.ALSO LOWER WALL IN SUSHI AREA NOT CLEAN.MUST CLEAN.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: NOTED THORN RUBBER GASKET AT THE DOOR A 2 DOOR REFRIGERATION UNIT AT THE REAR KITCHEN PREP AREA. INSTRUCTED TO REPAIR, REPLACE AND MAINTAIN.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: NOTED STAINED CEILING TILES AT THE FRONT DINING AREA. INSTRUCTED TO CLEAN AND MAINTAIN.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: NOTED EXPOSED HAND WASH SINKS AT THE SUSHI BAR WITH NO SPLASH GUARDS. INSTRUCTED TO INSTALL SPLASH GUARDS AT THE ABOVE HAND WASH SINKS....ALSO NOTED LEAKING FAUCET AT THE 3 COMPARTMENT SINK. MUST REPAIR AND MAINTAIN.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: NOTED INTERNAL TEMPERATURES OF THE FOLLOWING POTENTIALLY HAZARDOUS FOOD ITEMS INSIDE THE 2 SUSHI DISPLAY COOLERS TO BE IMPROPER:-ASSORTED SUSHI FISH (SALMON46.5F/53.0F ,BASS 49.3F/45.5F AND TUNA 46.6F/51.9F) AND CRAB MEAT 49.4F. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 3 LBS OF FOOD WORTH $30.00 THROUGH DENATURING PROCESS. CITATION ISSUED FOR CRITICAL 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: NOTED OVER 40 FLYING INSECTS ON WALLS, CEILING AND PAINTING AT THE REA PREP, FRONT PREP AND DINNING AREA. INSTRUCTED TO CLEAN AND SANITIZE AFFECTED AREAS. RECOMMENDED TO CONSULT WITH PEST CONTROL COMPANY. CITATION ISSUED FOR SERIOUS VIOLATION #7-38-020

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: NOTED THORN RUBBER GASKET AT THE DOOR A 2 DOOR REFRIGERATION UNIT AT THE REAR KITCHEN PREP AREA. INSTRUCTED TO REPAIR, REPLACE AND MAINTAIN.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: NOTED STAINED CEILING TILES AT THE FRONT DINING AREA. INSTRUCTED TO CLEAN AND MAINTAIN.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: NOTED EXPOSED HAND WASH SINKS AT THE SUSHI BAR WITH NO SPLASH GUARDS. INSTRUCTED TO INSTALL SPLASH GUARDS AT THE ABOVE HAND WASH SINKS....ALSO NOTED LEAKING FAUCET AT THE 3 COMPARTMENT SINK. MUST REPAIR AND MAINTAIN.