HOT WOKS COOL SUSHI

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: MUST PROPERLY LABEL ALL TALL PLASTIC WHITE CONTAINERS ACROSS FROM THE 3-COMP SINK HOLDING CORN STARTCH, FLOUR, SUGAR AND SALT AT ALL TIMES.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: MUST DETAIL CLEAN AND SANITIZE FLOORS UNDER THE DISH MACHINE AREA AND 3-COMP SINK AREA. ALSO MUST DO SAME AT ALL FLOOR DRAINS THROUGHOUT PREMISES TO PREVENT PEST BREEDING.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: MUST DETAIL CLEAN ALL CEILING VENTS ON PREMISES IN THE KITCHEN, HALLWAYS AND RESTROOMS TO REMOVE EXCESSIVE DUST ACCUMULATION.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: MUST PROVIDE A SPLASH GUARD AT THE SUSHI BAR HAND WASHING SINK NEXT TO THE 1-COMP SINK.

FOOD HANDLER REQUIREMENTS MET - Comments: MUST PROVIDE ALL FOOD PREP STAFF, BARTENDERS AND WAIT STAFF WITH THEIR ILLINOIS FOOD HANDLER'S CERTIFICATE AT ALL TIMES. MUST PROVIDE ABOVE STATED DOCUMENT FOR ALL STAFF.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: OBSERVED A DOZEN EGGS IN BOWL ON SHELF IN PREP AREA AT IMPROPER TEMPERATURE RANGING FROM 59.7-60 F DEGREES. MANAGER VOLUNTARILY DISCARDED. APPROX WT. 1 1/2 LBS. VALUE $1.50. MUST MAINTAIN PROPER TEMPERATURE OF 40F DEGREES OR LOWER AT ALL TIMES. CRITICAL VIOLATION 7-38-005(A).

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA - Comments: NO SOAP/PAPER TOWELS AT EXPOSED HAND WASH SINK IN KITCHEN AT REAR. MUST PROVIDE . CRITICAL VIOLATION 7-38-030.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: MUST PROVIDE SPLASH GUARD AT FRONT EXPOSED HAND WASH SINK(S)NEXT TO ICE BIN AND IN SUSHI PREP AREA. MUST PROVIDE.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: CLEAN FLOOR IN ENCLOSED WALK-IN FREEZER OF FOOD SPILLS AND DEBRIS. CLEAN FLOOR IN WALK-IN COOLER UNDER RACKS AND KEEP FLOOR DRY AT ALL TIMES.

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

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: MUST CLEAN INTERIOR OF SUSHI PREP COOLER TO REMOVE SPILLS. ALSO CLEAN FAN COVER IN WALK IN COOLER TO REMOVE DUST.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: MUST REMOVE WATER AND CLEAN FLOORS IN THE KITCHEN AND WALK IN COOLER. MUST MAINTAIN DRY AS POSSBILE.

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

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: SPLASHGUARD NEEDED TO THE LEFT OF BAR HANDSINK & ICE BIN LIDS MUST BE PROVIDED AT BAR AREA.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: WALK-IN COOLER SHELVES, CABINET UNDER SUSHI BAR HANDSINK & GASKETS OF COOLER DOORS NEED CLEANING, DUE TO FOOD SPILLS/DEBRIS.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: ALL ARTICLES/SUPPLIES MUST BE ELEVATED OFF THE FLOORS UNDER BAR SINKS. FLOOR DRAINS THRU-OUT MUST BE KEPT CLEAN.

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. BULK CONTAINERS NOT LABELED IN PREP AREA. MUST LABEL ALL CONTAINERS.

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 SLIGHT LIME BUILD UP INSIDE ICE MACHINE. MUST CLEAN AND MAINTAIN ICE MACHINE.

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. SUSHI PREP AREA HANDWASH BOWL COLD WATER HANDLE STRIPPED. MUST REPAIR SINK.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors. 2ND FLOOR STORAGE ROOM CLUTTERED. MUST ELEVATE ALL ITEMS 6" OFF FLOOR OR REMOVE.