NANO SUSHI

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION - Comments: FOOD (ICE) NOT PROTECTED DURING STORAGE INSIDE OF THE ICE MACHINE. OBSERVED BLACK SLIMY SUBSTANCES ON INTERIOR WATER COMPONENTS OF THE ICE MACHINE. MANAGEMENT INSTRUCTED TO TURN OFF MACHINE, REMOVE ICE AND HAVE INTERIOR OF ICE MACHINE CLEANED AND SANITIZED. TAGGED HELD FOR INSPECTION .MUST FAX LETTER TO THE CDPH 312-746-4240 FOR TAG REMOVAL ATT:A.LOPEZ. SERIOUS VIOLATION 7-38-005(A).

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: MUST PROVIDE FOOD GRADE STORAGE BAGS OR CONTAINERS NOT GROCERY PLASTIC BAGS FOR STORING OF FOODS IN COOLERS AND MAINTAIN. ALSO,REMOVE ALUMINUM FOIL LINERS FROM SHELVINGS IN KITCHEN AREAS AND MAINTAIN.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: THE FOLLOWING NOT CLEAN, MUST CLEAN/SANITIZE; COOLERS, CHEST FREEZERS, COOKING EQUIPMENT,INTERIOR DEEP FRYER,SIDES OF HOT COOKING EQUIPMENTS,HOOD/FILTERS ABOVE STOVE, STORAGE SHELVES THRU-OUT THE BASEMENT ETC. AND MAINTAIN.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: FLOORS ALONG WALLS AND IN ALL CORNERS THROUGHOUT THE BASEMENT STORAGE AREAS REQUIRE A DETAIL CLEANING MUST BE SMOOTH ENOUGH TO BE EASILY CLEANED AND MAINTAINED.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: WALLS WITH HOLES IN EAST BASEMENT ROOM MUST BE SEALED AND MAINTAIN. LIGHT SHILEDS IN KITCHEN AREAS MUST BE CLEAN AND MAINTAIN.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: SMALL LEAK AT BASE OF FAUCET OF THE 3 COMPARTMENT SINK. INSTRUCTED TO REPAIR AND MAINTAIN.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: BASEMENT AREAS MUST BE FREE OF CLUTTER DUE TO POTENTIAL PEST HARBORAGE NOTED CLUTTERED CONDITIONS THRU-OUT BASEMENT, INSTRUCTED TO REMOVE UNNECESSARY ARTICLES, CLEAN AND ORGANIZE REMAINING ARTICLES MUST BE STORED 6" OFF THE FLOORS, AWAY FROM WALLS AND ELIMINATE ODORS COMING FROM FAR EAST BASEMENT ROOM AND MAINTAIN.

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN - Comments: ALL FOOD EMPLOYEES SHALL BE REQUIRED TO USE EFFECTIVE HAIR RESTRAINTS TO CONFINE HAIR.

FOOD HANDLER REQUIREMENTS MET - Comments: EMPLOYEES WITHOUT FOOD HANDLER REQUIREMENT MET. (NO PROOF, NO RECORDS,NO APPROPIATE DOCUMENTATION). INSTD TO OPERATOR TO PROVIDE AND MAINTAIN AN ORGANIZED SYSTEM OF DOCUMENTS AS REQUIRED.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: OBSERVED POTENTIALLY COOKED FOODS INSIDE COOLER AT IMPROPER TEMP., READING CHICKEN 56.9, NOODLES 57.9, COOKED SHRIMP 60'F, TOFU 55'F, ALL PRODUCT DUMP AND DENATURED AT A COST OF ABOUT $108.00, MUST MAINTAIN COOKED FOODS 140'F AND ABOVE, CRITICAL CITATION ISSUED: 7-38-005(A)

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: INSTRUCTED TO CLEAN FLOORS THRU-OUT MAIN KITCHEN AND BASEMENT, UNDER, BEHIND EQUIPMENT AT CORNERS AND ALONG WALLS.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: MUST CLEAN AND REPAIR WALL IN REAR KITCHEN AREA, INSTRUCTED TO BETTER MAINTAIN, AND CLEAN LIGHT SHIELDS IN KITCHEN PREP AREA,

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: MUST PROVIDE ADEQUATE WORKING THERMOMETERS INSIDE ALL COOLERS,

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: NOTED CLUTTER THRU-OUT BASEMENT, INSTRUCTED TO REMOVE UNNECESSARY ARTICLES, CLEAN AND ORGANIZE TO PREVENT PEST HARBORAGE. ARTICLES MUST BE STORED OFF FLOORS, AWAY FROM WALLS. MUST REMOVE SMELLY ODORS COMING FROM BASEMENT AREA, SMELLY SEWER GASES,

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: FOOD IN UPRIGHT FREEZER NOT DATED AND LABELED. MUST LABEL FOOOD IN FREEZER.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: FLOOR IN DINING AREA, SURROUNDING, COVES HAS BUILD UP OF DUST AND DEBRIS. MUST DETAIL CLEAN FLOOR IN DINING AREA.

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME - Comments: INADEQUATE UTENSILS SANITATION; OBSERVED EMPLOYEE, WASHING, RINSING MULTI-USE UTENSILS AND SETTING THEM TO DRY WITHOUT USING A SANITIZING METHOD. INSTRUCTED/DEMOSTRATED PROPER SET UP OF 3PART SINK, FOR PROPER SANITATION, USING 100PPM CHLORINE. CRITICAL CITATION ISSUED, 7-38-030.

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED - Comments: BOTH EXPOSED HAND WAHSING SINKS AT THE SUSHI AREA NOT ACCESSIBLE FOR PROPER HAND WASHING. USING BOTH SINKS FOR WASHING/RINSING VEGETABLES, TWO CONTAINERS WITH VEGETABLES INSIDE THE SINKS. ALSO THE EXPOSED SINK IN THE MAIN KITCHEN NOT ACCESSIBLE; OBSERVED LARGE GARBAGE CONTAINER IN FRONT OF THE SINK, AND SEVERAL BOTTLES OF CLEANING CHEMICALS IN THE SINK. INSTRUCTED SINKS MUST BE ACCESSIBLE FOR PROPER HAND WASHING AT ALL TIMES. CRITICAL CITATION ISSUED, 7-38-030.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: PREP FOODS INSIDE STORAGE REACH IN COOLER NOT LABEL, INSTRUCTED TO LABEL AND MAINTAIN.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: INSTRUCTED TO REPLACE BROKEN GASKETS ON PREP REACH IN COOLER DOORS IN THE MAIN KITCHEN.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: THE FOLLOWING NOT CLEAN, MUST CLEAN/SANITIZE; COOLERS, CHEST FREEZERS, COOKING EQUIPMENT, SMALL OVEN AND STORAGE SHELVES THRU-OUT THE BASEMENT.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: INSTRUCTED TO CLEAN FLOORS THRU-OUT MAIN KITCHEN AND BASEMENT, UNDER, BEHIND EQUIPMENT AT CORNERS AND ALONG WALLS.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: INSTRUCTED TO CLEAN HOOD AND FILTERS ABOVE COOKING EQUIPMENT AT MAIN KITCHEN AND CLEAN VENT COVERS INSIDE THE WASHROOMS.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: MUST REPAIR LEAKING FAUCETS FOR MAIN KITCHEN EXPOSED SINK AND 3PART SINK. ALSO SEAL RUSTY GREASE TRAP UNDER SAME SINK.

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

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN - Comments: INSTRUCTED, FOOD HANDLERS MUST WEAR HAIR RESTRAINTS, INCLUDING AT SUSHI BAR.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED - Comments: INSTRUCTED, CLEANING TOWELS MUST BE PROPERLY STORED.

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. OBSERVED FRONT SUSHI AREA IN NEED OF INSTALLING AN EXPOSED HAND SINK.(REMOVE 2 COMPARTMENT SINK BEING USED AS HAND SINK)

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.OBSERVED RAW WOOD IN BASEMENT STORAGE AREA INSTRUCTED TO SEAL RAW WOOD.

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.OBSERVED BASEMENT WALL IN POOR REPAIR INSTRUCTED TO CLEAN AND REPAINT.(OWNER SIDE)

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. Cleaning equipment shall be properly stored away from food, utensils, equipment, and clean linens.OBSERVED CLUTTER IN REAR YARD INSTRUCTED TO REMOVE WOOD, OLD EQUIPMENT, WEEDS, ALSO THE WEEDS ALONG THE SIDE OF THE BUILDING.