TOKYO LUNCH BOX & SAKE BAR

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: MUST PROPERLY STORE FORKS AT THE FRONT SERVICE COUNTER WITH THE HANDLES UP AT ALL TIMES.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: MUST CLEAN AND SANITIZE THE FOLLOWING ITEMS: ALL RICE COOKERS, AND LOWER SHELVES OF ALL PREP TABLES.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: MUST CLEAN FLOORS THROUGHOUT PREMISES TO REMOVE FOOD DEBRIS.

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. PREP AREA CUTTING BAORDS WITH DARK PITS ON SURFACE. INSTRUCTED MANAGER TO REPAIR OR REPLACE ALL DAMAGED CUTTING BOARDS.

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. PREP AREA HANDWASH BOWL COLD AND HOT WATER HANDLES STRIPPED. MUST REPAIR AND MAINTAIN 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. BAR 3-COMPARTMENT SINK CLUTTERED. MUST REMOVE ALL CLUTTER/KEEP INTERIOR OF SINK CLEAN AND EMPTY.

WATER SOURCE: SAFE, HOT & COLD UNDER CITY PRESSURE - Comments: All food establishments shall be provided with an adequate supply of hot and cold water under pressure properly connected to the city water supply. NO RUNNING HOT WATER AT PREP AREA EXPOSED HANDWASH BOWL AND AT POT WASH 3-COMPARTMENT SINK. MUST PROVIDE RUNNING HOT WATER PER CITY CODE AT ALL SINKS, 110 F. CRITICAL VIOLATION, CITATION ISSUED. MANAGER ON SITE AT THIS TIME AND RUNNING HOT WATER IS RESTORED AT ALL SINKS THROUGHOUT AT 110 F.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units. NO THERMOMETER INSIDE SUSHI/DRINK REACH IN DISPLAY COOLER. MUST PROVIDE THERMOMETER FOR COOLER.

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN - Comments: All employees shall be required to use effective hair restraints to confine hair. OBSERVED 2 PREP FOOD HANDLERS NOT WEARING HAIR RESTRAINTS. MUST PROVIDE HAIR RESTRAINTS FOR ALL FOOD HANDLERS.