SHINE RESTAURANT

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: RUBBER GASKET OF THE PREP COOLER DOOR ,RIPPED OFF. MUST REPAIR AND MAINTAIN. MUST DEFROST ONE OF THE REACH IN FREEZER IN THE BASEMENT(WITH HEAVY ICE BUILD-UP)AND MAINTAIN.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: FLOOR BEHIND AND UNDER ALL COOKING EQUIPMENT(WOK,DEEP FRYER,ETC) WITH GREASE ACCUMULATED. MUST CLEAN AND MAITAIN.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: FILTER ,HOOD ON THE LEFT SIDE OF THE COOKING LINE,WITH GREASE BUILD-UP. MUST CLEAN IN DETAIL AND MAINTAIN.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: FOUND POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMEPRATURE INSIDE THE WALK IN COOLER. THREE FOOD CONTAINERS WITH CHOPPED RAW CHICKEN AT 60.IF TO 60.2F. NO TIME/TEMPERATURE LOG AVAILABLE. MANAGER VOLUNTARILLY DISCARDED THE SAID PRODUCT WORTH$10.00, TOTAL 10LBS. CITATION ISSUED CRITICAL 7-38-005(A). WALK IN COOLER TEMP AT 39.0F

DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED - Comments: OBSERVED WASTE WATER BACKING UP ON THE FIRST COMPARTMENT SINK OF THE 3 COMPARTMENT SINK WHEN I PULLED OUT THE DRAIN STOPPER FROM THE MIDDLE CONPARTMENT SINK. CITATION ISSUED SERIOUS 7-38-030. ESTABLISHMENT WITH LOW TEMP DISH MACHINE TO WASH, RINSE AND SANITIZE UTENSILS,ETC. PLUMBER CAME AND WAS NOT ABLE TO FIX THE PROBLEM. TAGGED THE 3 COMPARTMENT SINK "HELD FOR INSPECTION". INSTRUCTED NOT TO REMOVE THE TAG.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: RUBBER GASKET ON THE DOOR OF THE 2 PREP COOLER RIPPED OFF. MUST REPAIR AND MAINTAIN. MUST DEFROST ONE OF THE REACH IN FREEZER IN THE BASEMENT ,WITH HEAVY ICE BUILD-UP.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: MUST CLEAN IN DETAIL AND SANITIZE INTERIOR OF THE ICE MACHINE AND MAINTAIN.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: FLOOR BEHIND AND UNDER THE COOKING EQUIPMENT(WOK, DEEP FRYER,ETC) WITH GREASE ACCUMULATED. MUST CLEAN AND MAINTAIN.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: FILTER ,HOOD AND LIGHT SHIELD ON THE HOOD, ON THE LEFT SIDE OF THE COOKING LINE,WITH GREASE BUILD-UP. MUST CLEAN IN DETAIL AND MAINTAIN.

SOURCE SOUND CONDITION, NO SPOILAGE, FOODS PROPERLY LABELED, SHELLFISH TAGS IN PLACE - Comments: SHELLFISH FISH TAGS NOT MAINTAINED FOR 90 DAYS. FRESH RAW OYSTERS ON MENU AND ONLY TWO SHELLFISH TAGS ON PREMISES DATED 6-24-13 AND 7-19-13. MANAGEMENT VOLUNTARILY DISCARDED APPROXIMATELY 5 LBS RAW OYSTERS. INSTRUCTED TO MAINTAIN ALL SHELLFISH TAGS FOR A MINIMUM OF 90 DAYS. MANAGEMENT STATES ESTIMED VALUE TO BE $14.00 CRITICAL CITATION ISSUED 7-38-005(B).

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: APPROXIMATELY 10 LBS COOKED RICE FOR SUSHI FOUND AT IMPROPER TEMPERATURES RANGING BETWEEN 108.8F AND 131.5F. NO SUSHI RICE P.H. TESTING DOCUMENTATION ON PREMISES. ALL DISCARDED. MANAGEMENT STATES ESTIMATED VALUE TO BE $10.00. CRITICAL CITATION ISSUED 7-38-005(A).

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: ALL BULK FOOD CONTAINERS MUST BE LABELED.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: MUST NOT USE PLASTIC SHOPPING BAGS AS FOOD STORAGE CONTAINERS. MUST USE FOOD GRADE PLASTIC BAGS OR WASHABLE CONTAINERS.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: EXTREMELY DIRTY/STAINED PLASTIC DISH RACKS. DIRTY BULK FOOD CONTAINERS.MUST REPLACE OR CLEAN ALL. BROKEN LID ON BASEMENT BOX FREEZER LID WITH CRACKED PLASTIC AND EXPOSED INSULATION. MUST REPLACE LID OR REPAIR WITH CLEANABLE MATERIAL.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: ALL BULK FOOD CONTAINERS MUST BE CLEANED.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: PEELING AND MOLDY WALL RUBBER CAULKING AT THE FOLLOWING AREAS: DISH MACHINE, KITCHEN THREE COMPARTMENT SINK, SUSHI BAR PREP TABLE. MUST REPLACE ALL. MUST REPLACE MISSING SCREEN IN EMPLOYEE WASHROOM WALL WINDOW.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: BAR THREE COMPARTMENT SINK NOZZLE DOES NOT REACH ALL THREE COMPARTMENTS OF THE SINK. MUST REPLACE SO NOZZLE REACHES ALL COMPARTMENT TO WASH RINSE AND SANITIZE GLASSWARE. INSTRUCTED TO WASH ALL GLASSWARE AT DISH MACHINE UNTIL NOZZLE IS REPLACED. EXTREMELY SLOW DRAIN AT BAR EXPOSED HAND SINK. MUST REPAIR.

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: FOUND SUSHI PREP DISPLAY COOLER NOT ABLE TO MAINTAIN THE PROPER AMBIENT TEMPERATURE OF 40F OR LOWER. AIR TEMP. WAS AT 51.6F BY MY THERMOMETER AND 52F BY THERMOMETER INSIDE THE COOLER. INSTRUCTED TO HAVE FIXED SO AS TO MAINTAIN THE PROPER TEMPERATURE. UNIT WAS TAGGED/HELD FOR INSPECTION, ONCE FIXED MUST FAX A LETTER REQUESTING A REINSPECTION OF THE UNIT TO 312-746-4240 ATTN: SUPERVISOR SALAZAR BEFORE USING THE UNIT. CITATION #78208-18 ISSUED.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: FOUND POTENTIALLY HAZARDOUS FOODS BEING STORED IN THE ABOVE COOLER AT IMPROPER TEMPS. TUNA, YELLOW TAIL WHITE FISH, ETC. TEMPS. RANGED FROM 54.4F TO 58.1F. ALL ITEMS WERE DISCARDED AND DENATURED A COMBINED WEIGTH OF 2.5 LBS. VALUED AT $100.00. INSTRUCTED TO MAINTAIN POTENTIALLY HAZARDOUS FOODS AT 40F OR LESS AND MONITOR/IMPLEMENT TIME/TEMPS. LOGS.

SOURCE OF CROSS CONTAMINATION CONTROLLED I.E. CUTTING BOARDS, FOOD HANDLERS, UTENSILS, ETC - Comments: OBSERVED RAW FISH STORED ON TOP OF AN OPEN BOX OF ARUGULA (READY TO EAT SALAD MIX) INSIDE OF WALK-IN COOLER. INSTRUCTED TO STORE ALL RAW MEAT ON THE BOTTOM SHELVES IN COOLERS. CITATION #78209-10 ISSUED.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: MUST PROPERLY DATE/LABEL ALL POTENTIALLY HAZARDOUS FOODS THAT HAVE BEEN COOKED/PREPARED, REMOVED FROM IT'S ORIGINAL PACKAGING/REPACKAGED, ETC. IN WALK-IN AND REACH IN COOLERS/FREEZERS.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: MUST USE APPROVED FREEZER BAGS AND NOT THE PLASTIC GROCERY BAGS TO STORE THE FOOD PRODUCT IN REACH IN FREEZERS IN BASEMENT.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: MUST PAINT RAW WOOD STORAGE SHELVES IN BASEMENT.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: MUST REMOVE STOCK ITEMS BEING STORED UNDER THE PIPES IN BASEMENT AREA.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: MUST REPLACE RIPPED/DAMAGED RUBBER GASKETS ON PREP REACH-IN COOLER IN PREP AREA (IN FRONT OF COOKING EQUIPMENT).

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: MUST PROVIDE PARTITIONERS ON BOTH SIDES OF THE 3RD EXPOSED HAND SINK IN SUSHI PREP AREA.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: MUST REMOVE EXCESSIVE ICE FROM REACH IN FREEZERS IN THE BASEMENT AND CLEAN FREEZERS.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: MUST INCREASE THE WATER PRESSURE AT THE MEN'S TOILET WASH BOWL AND BEHIND BAR-THE EXPOSED HAND SINK.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: MUST PROVIDE AND KEEP CALIBRATED METAL STEM THERMOMETERS FOR INTERNAL TEMPERATURE (TAKING).

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED - Comments: MUST STORE ICE SCOOPS IN BAR AND BASEMENT IN A CLEAN BIN/CONTAINER.

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. FOUND SMALL COOLER AT SUSHI BAR AT 45.6F. NO POTENTIALLY HAZARDOUS FOODS IN COOLER AT TIME OF INSPECTION. NO CITATION ISSUED. COOLER TAGGED HELD FOR INSPECTION AND MUST NOT USE UNTIL REPAIRED, MAINTAINS A TEMPERATURE OF 40F OR BELOW, C.D.P.H. CONTACTED AT 312-746-5426 FOR INSPECTION AND TAG REMOVAL.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: All hot food shall be stored at a temperature of 140F or higher. All cold food shall be stored at a temperature of 40F or less. FOUND POTENTIALLY HAZARDOUS FOODS HELD AT IMPROPER TEMPERATURES. APPROXIMATELY 15LBS. COOKED RICE HELD IN WARMER AT 122.5F. NO SUSHI RICE PH TESTING DOCUMENTATION ON PREMISES. RICE DISCARDED. MANAGEMENT STATES ESTIMATED VALUE TO BE $20.00.

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. Bactericidal treatment shall consist of exposure of all dish and utensil surfaces to a rinse of clean water at a temperature of not less than 180F. BAR CHEMICAL DISH MACHINE NOT PROPERLY DISPENSING CHLORINE SANITIZER. FOUND 0PPM CHLORINE DURING INSPECTION. NO GLASSES BEING WASHED DURING INSPECTION. NO CITATION ISSUED. MACHINE TAGGED HELD FOR INSPECTION. MUST NOT USE UNTIL REPAIRED, PROPERLY DISPENSING SANITIZER AND C.D.P.H. CONTACTED FOR INSPECTION AND TAG REMOVAL.

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA - Comments: Adequate and convenient hand washing facilities shall be provided for all employees. NO SOAP OR PAPER TOWELS AT KITCHEN EXPOSED HAND SINK. NO SOAP AT SUSHI BAR EXPOSED HAND SINK AND OBSERVED FOOD PREP BOWL IN SAME SINK. EMPLOYEES PREPARING FOODS IN BOTH AREAS AT TIME OF INSPECTION.

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION - Comments: All food should be properly protected from contamination during storage, preparation, display, service, and transportation. OBSERVED DURING INSPECTION THE FOLLOWING FOODS NOT PROTECTED DURING STORAGE. SIX CARDBOARD BOXES LABELED AS BONELESS, SKINLESS CHICKEN BREASTS FROM FOOD CHICKEN DISTRIBUTOR FILLED WITH APPROXIMATLY 2LBS. FRESH CILANTRO, 2LBS. FRESH RAW GREEN BEANS, 2LBS. RAW JALEPENO PEPPERS, 5LBS. FRESH CELERY STALKS, 5LBS. LIMES, 5LBS. LEMONS. ALSO ONE CASE OF RAW EGGS STORED ON SHELVING ABOVE THE MENTIONED VEGETABLES. ALL FOODS DISCARDED. REVIEWED PROPER STORAGE METHODS. MANAGEMENT STATES ESTIMATED VALUE TO BE $100.00.

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. ALL BULK FOOD CONTAINERS MUST BE LABELED.

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 INSTALL SPLASH GUARD ON BOTH SIDES OF SUSHI BAR EXPOSED HAND SINK.

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 NOT USE CARDBOARD AS MATTING FOR FLOOR ON COOKS LINE.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. LIGHTING IN EXHAUST HOOD NOT OPERATIONAL, MUST REPAIR. MUST PROVIDE LIGHT SHIELD THROUGHOUT BASEMENT FREEZER STORAGE AREA.

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. VENTILATION IN EMPLOYEE WASHROOM WITH EXCESSIVE DUST/DIRT, MUST CLEAN.