UMI RESTAURANT

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: MUST RESTRICT USING CARRYOUT BAGS FOR FOOD STORAGE INVEST IN FOOD GRADE BAGS OR CONTAINERS,

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: MUST PROVIDE LIGHT SHIELD INSIDE WALK IN FREEZER,

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: MUST REPAIR LEAKING FAUCET AT THREE COMPARTMENT SINK IN KITCHEN AREA, AND CLEAN GREASE TRAP TO REMOVE SMELLY ODORS,

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: INSTRUCTED TO CLEAN IN DETAIL THE FLOOR UNDER AND BEHIND THE DEEP FRYER, STOVE AND WOK(WITH GREASE BUILD-UP), AND MAINTAIN.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: INSTRUCTED TO CLEAN IN DETAIL THE FILTER BY THE HOOD,(WITH GREASE ACCUMULATED) AND MAINTAIN.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: MUST PROVIDE METAL STEM THERMOMETER.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: INSTRUCTED TO ORGANIZE,CLEAN AND REMOVE UNNECESSARY ITEMS UNDER THE PREP TABLE IN THE PREP AREA AND INSIDE THE WASHROOM TO PREVENT RODENT/INSECTS HARBORAGE. PROVIDE STORAGE PLACE FOR ALL EMPLOYEES SHOES,UNIFORM,APRONS,ETC,(FOUND INSIDE THE WASHROOM).

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: FOUND SMALL PREP COOLER AT IMPROPER TEMPERATURE. ONE IS AT 50.OF AND THE OTHER ONE IS AT 55.0F. INSTRUCTED MANAGER THAT ALL COOLERS MUST MAINTAIN A TEMPERATURE OF 40F OR BELOW. CITATION ISSUED CRITICAL 7-38-005(A). OWNER/TECHNICIAN ARRIVED ON SITE DURING INSPECTION AND WAS ABLE TO FIX THE COOLER TEMPERATURE. PREP COOLERS TEMPERATURE ARE NOW AT 40,1F AND 39.0F.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURE INSIDE TWO SMALL PREP COOLER. SOFT SHELL CRAB AT 50.0F, SHRIMP AT 51.0F, SALMON AT 51.0F AND EEL AT 46.9F. INSTRUCTED MANAGER THAT ALL POTENTIALLY HAZARDOUS FOODS INSIDE THE PREP COOLER MUST MAINTAIN A TEMPERATURE OF 40.0F OR LOWER. CITATION ISSUED CRITICAL 7-38-005(A). MANAGER DISCARDED THE SAID PROPER WORTH $50.00 AND TOTAL 4 LBS.

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION - Comments: FOUND ICE MACHINE NOT MAINTAINED,WITH WET BLACK MOLDY LIKE SUBSTANCE ON INTERIOR UPPER PLASTIC PANEL. INSTRUCTED TO CLEAN AND SANITIZE THE INTERIOR PANEL. CITATION ISSUED SERIOUS 7-38-005(A). TAGGED THE ICE MACHINE, INSTRUCTED NOT TO REMOVE THE TAG AND NOT TO USE UNTIL THE ICE MACHINE INTERIOR PANEL IS CLEANED AND SANITIZED.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: INSTRUCTED TO CLEAN IN DETAIL THE FLOOR UNDER AND BEHIND THE DEEP FRYER, STOVE AND WOK(WITH GREASE BUILD-UP), AND MAINTAIN.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: INSTRUCTED TO CLEAN IN DETAIL THE FILTER BY THE HOOD,(WITH GREASE ACCUMULATED) AND MAINTAIN

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: MUST PROVIDE METAL STEM THERMOMETER AND MISSING VISIBLE THERMOMETER IN THE SMALL PREP COOLER.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: INSTRUCTED TO ORGANIZE,CLEAN AND REMOVE UNNECESSARY ITEMS UNDER THE PREP TABLE IN THE PREP AREA AND INSIDE THE WASHROOM TO PREVENT RODENT/INSECTS HARBORAGE. PROVIDE STORAGE PLACE FOR ALL EMPLOYEES SHOES,UNIFORM,APRONS,ETC,(FOUND INSIDE THE WASHROOM).

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED - Comments: EXPOSED HAND WASHING SINK NOT ACCESSIBLE FOR PROPER HAND WASHING, OBSERVED ELEVEN MULTI-USE UTENSILS INSIDE ABOVE SINK, SINK ALSO HAD DRIED FOOD DEBRIS INSIDE. INSTRUCTED TO REMOVE ALL UTENSILS AND DEBRIS FROM SINK, ALSO SINK MUST BE ALWAYS ACCESSIBLE FOR PROPER HAND WASHING. CRITICAL CITATION ISSUED, 7-38-030.

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA - Comments: OBSERVED HAND WASHING FACILITIES WITH NO PAPER TOWELS, EXPOSED HAND WASHING SINK IN THE KITCHEN AND EMPLOYEE'S WASHROOM, BOTH WITH NO TOWELS. INSTRUCTED HAND WASHING FACILITIES MUST HAVE PAPER TOWELS AT ALL TIME. CRITICAL CITATION ISSUED, 7-38-030.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: INSTRUCTED TO LABEL PREP FOODS INSIDE WALK IN COOLER.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: INSTRUCTED TO PROPERLY STORED CLEAN MULTI-USE UTENSILS ON STORAGE SHELVES IN THE KITCHEN.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: MUST SEAL RUSTY BOTTOM PANEL OF PREP TABLE AND REPLACE BROKEN GASKETS ON TWO DOORS OF PREP REACH IN COOLER IN THE KITCHEN.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: THE FOLLOWING NOT CLEANED, MUST CLEAN/SANITIZE; COOLERS, COOKING EQUIPMENT, BOTTOM PANELS OF PREP TABLES, FREEZER AND MOP SINK.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: MUST DETAIL CLEAN FLOORS, UNDER, BEHIND EQUIPMENT AT CORNERS AND ALONG WALLS THRU-OUT THE KITCHEN, STORAGE AREAS, DISH WASHING AREA AND EMPLOYEE'S WASHROOM.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: INSTRUCTED TO REPAIR FAUCETS FOR 3PART SINK IN KITCHEN.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: CLUTTER NOTED THRU-OUT KITCHEN AND STORAGE AREAS, INSTRUCTED TO REMOVE CLUTTER AND ORGANIZE AREAS TO PREVENT PEST HARBORAGE. ARTICLES MUST BE STORED OFF FLOORS, AWAY FROM WALLS.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED - Comments: INSTRUCTED TO PROPERLY STORED ICE SCOOP.

SOURCE OF CROSS CONTAMINATION CONTROLLED I.E. CUTTING BOARDS, FOOD HANDLERS, UTENSILS, ETC - Comments: OBSERVED SOURCE OF CROSS CONTAMINATION INSIDE THE ICE MACHINE. AREAS OF BLACK, SLIMERY MOLD-LIKE SUBSTANCE IN CONTACT WITH ICE AND ICE CONTACT SURFACES. SLIMERY MOLD-LIKE SUBSTANCE DRIPPING ONTO ICE USED FOR CONSUMPTION. MUST DISCARD ICE AND CLEAN/SANITIZE ICE MACHINE, AND OBTAIN BAGGED ICE FROM AN APPROVED SOURCE. TAG HELD FOR INSPECTION PLACED ON ICE MACHINE, WHEN READY MUST FAX LETTER REQUESTING TAG REMOVAL. CRITICAL CITATION ISSUED, 7-38-005(A).

DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED - Comments: All dishwashing machines must be of a type that complies with all requirements of the plumbing section of the Municipal Code of Chicago and Rules and Regulation of the Board of Health. DISH WASHING MACHINE NOT MAINTAIN. OBSERVED DISH MACHINE NOT DISPENSING ANY SANITIZER WHILE IN OPERATION/WASHING MULTI USE UTENSILS AT TIME OF INSPECTION. MUST REPAIR UNIT, TAG HELD FOR INSPECTION PLACED ON UNIT, WHEN READY MUST FAX LETTER REQUESTING TAG REMOVAL. SERIOUS VIOLATION ISSUED, 7-38-030.

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.

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 SEAL RAW/BARE WOOD SHELVES UNDER SUSHI BAR AND REPLACE CUTTING BOARDS IN KITCHEN.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: All utensils shall be thoroughly cleaned and sanitized after each usage. THE FOLLOWING NOT CLEAN, MUST CLEAN/SANITIZE; COOLER AT SUSHI PREP AREA, STORAGE CARTS, MICROWAVE OVENS AND BOTTOM PANELS OF PREP TABLES IN KITCHEN.

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 CLEAN FLOORS, UNDER, BEHIND EQUIPMENT AT CORNERS AND ALONG WALLS IN KITCHEN.

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. MUST SEAL OPENINGS AROUND PIPES IN KITCHEN AND INSIDE EMPLOYEE'S WASHROOM. ALSO REPLACE MISSING CEILING PANELS THRU-OUT KITCHEN.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: MUST PROVIDE LIGHTING INSIDE WALK IN FREEZER.

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 SEAL/REPAINT RUSTY GREASE TRAP UNDER 3PART SINK.

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.