EJ SUSHI

POTENTIALLY HAZARDOUS FOOD PROPERLY THAWED - Comments: Observed potentially hazardous food, shrimp being improperly thawed at room temperature on top of 3 compartment sink, in blue dish rack, on top of drain board. Instructed site that approved method of thawing potentially hazardous foods as outlined in the food rules and regulations must be used, such as, in a refrigeration unit with internal ambient air temperature of 40f or less, under potable running water at a temperature of 70f or lower, in a microwave only when part of continuous cooking process and finished in conventional cooking facilities. Site corrected violations during. Serious violation #7-38-005 (A)

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: No City of Chicago certified manager on site during inspection while potentially hazardous foods, squid salad, California sushi rolls, etc., were being prepared and or served. Instructed site that a city of Chicago certified food manager must be on site at all times while potentially hazardous foods are prepared and or served. Serious violation 7-38-012

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: Observed pre-portioned salads, ginger salad, squid salad, sushi rolls, spicy crab roll, california rolls, etc., stored in refrigerated display case, for sale to public with no dates or labels. Also, observed wrapped frozen salmon, hamachi fish, etc. stored in 2 door reach in cooler without labels or dates. Informed site that all items removed from original bulk container must have proper labels, ingredient lists and dates. Instructed the site to provide proper labels and dates. Must maintain at all times."

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: Observed black mold like substance embedded caulk line along left side of 3 compartment sink, near splash guard. Instructed manager to remove and resurface caulk line. Maintain at all times.

FOOD HANDLER REQUIREMENTS MET - Comments: Food handler requirements not met. Instructed of the idph requirements: any food handler working in the city of chicago, unless that person has a valid food service sanitation manager certificate is required to meet the food handler training requirement. If someone working in a facility that is not a food handler on a regular basis, but fills in as a food handler when needed, they too must have food handler training.

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED - Comments: Observed fryer basket resting in exposed hand sink, making it inaccessible. Must remove. Exposed hand sink may only be used for handwashing. Hand sink must be easily accessible at all times. Operator removed fry basket from hand sink. Critical violation 7-38-030.

DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED - Comments: Observed water backing up in floor drain in nearby booth/prep area (@ Delightful Pastries) when basin is drained at 3 compartment sink. When sink is emptied, water must flow to floor drain at nearby booth, without backing up onto the floor. Must repair. Serious violation 7-38-030.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: Observed grease dripping into hand sink from fry basket. Observed slow draining hand sink. Must have drains cleaned and sink must be sanitized. Must maintain same.

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA - Comments: Found exposed hand sink in prep area not accessible (frozen shrimp inside basin). Found hand sink without paper towels. Advised exposed hand sink must be stocked with soap and paper towels, and must be accessible at all times. Operator provided paper towels and removed items from sink basin during inspection. Critical violaion 7-38-030.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: Observed no city of Chicago certified manager on site while potentially hazardous foods (fish, sushi, shrimp, etc.) being prepped. Advised must have a city of Chicago certified food manager on site at all times when potentially hazardous foods being prepped. Serious violation 7-38-012.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: Observed no thermometers inside coolers. Must provide thermometers for all coolers and place in a conspicuous spot. Must provide stem thermometers to test internal food temperatures. Must maintain same.

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME - Comments: OBSERVED EMPLOYEE WASH DISHES WITH SOAP AND WATER IN THE THREE COMPARTMENT SINK, RINSE IN PLAIN WATER THEN PLACE DISHES ON THE DRAINBOARD TO DRY WITHOUT USING A SANITIZER. INSTRUCTED EMPLOYEE TO WASH DISHES USING THE WASH, RINSE SANITIZE METHOD. THE EMPLOYEE SET UP THE 3 COMPARTMENT SINK USING THE WASH, RINSE SANITIZE METHOD AND PROVIDED 50 PPM CHLORINE IN THE SANITIZE COMPARTMENT. CRITICAL CITATION ISSUED: 7-38-030.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: NO CERTIFIED FOOD MANAGER ON SITE WITH CITY OF CHICAGO SANITATION CERTIFICATE WHILE POTENTIALLY HAZARDOUS FOODS (SOUP, SUSHI) ARE BEING PREPARED AND SERVED. INSTRUCTED OPERATOR TO HAVE A CERTIFIED FOOD MANAGER ON SITE WITH A CITY OF CHICAGO FOOD SANITATION CERTIFICATE PRESENT AT ALL TIMES WHILE POTENTIALLY HAZARDOUS FOODS ARE BEING HANDLED AND SERVED. SERIOUS CITATION ISSUED: 7-38-012.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED - Comments: OBSERVED WIPING CLOTHS STORED ON CUTTING BOARD. INSTRUCTED TO STORE WIPING CLOTHS IN SANITIZER SOLUTION BETWEEN USES.

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA - Comments: NO SOAP AVAILABLE AT THE HAND SINK IN THE PREP AREA. MUST PROVIDE SOAP FOR EMPLOYEE HAND WASHING FACILITIES AT ALL TIMES. ALSO, NOTED A FOOD HANDLER WASHING HANDS AT THE THREE COMPARTMENT SINK USING WATER ONLY. ADVISED EMPLOYEE TO PROPERLY USE SOAP AND PAPER TOWELS AT THE EMPLOYEE HAND WASHING FACILITIES AND NOT TO WASH HANDS AT THE DISHWASHING SINK. CRITICAL CITATION ISSUED 7-38-030

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: NO CITY OF CHICAGO FOOD SERVICE MANAGER ON SITE WHILE POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED. (RICE,SOUP,SUSHI)MUST PROVIDE. SERIOUS CITATION ISSUED 7-38-012

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

FOOD HANDLER REQUIREMENTS MET - Comments: MUST PROVIDE IDPH FOOD HANDLER CERTIFICATES AS REQUIRED.

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: FACILITIES UNABLE TO MAINTAIN PROPER TEMPERATURE. SUSHI DISPLAY COOLER FOUND AT 52F WITH FOOD SUCH AS RAW TUNA AT 54.8F. COOLER TAGGED HELD FOR INSPECTION AND MUST NOT USE UNTIL REPAIRED AND MAINTAINS A TEMPERATURE OF 40F. OR BELOW AND CDPH CONTACTED FOR RE-INSPECTION AND TAG REMOVAL. CRITICAL CITATION ISSUED 7-38-005(A).

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: THE FOLLOWING POTENTIALLY HAZARDOUS FOODS FOUND HELD IN THE ABOVE MENTIONED COOLER AT IMPROPER TEMPERATURES. RAW TUNA AT 54.8F, RAW YELLOW TAIL FISH AT 47.9F, CRAB AT 45.1F, SALMON AT 50.4F, COOKED SHRIMP AT 48.5F, COOKED EGG AT 50.3F. APPROXIMATELY 10 LBS AT AN ESTIMATED VALUE OF $250.00. ALL FOODS DISCARDED.CRITICAL CITATION ISSUED 7-38-005(A).

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME - Comments: OBSERVED EMPLOYEE NOT SANITIZING DISHES AFTER BEING WASHED. THREE COMPARTMENT SINK NOT PROPERLY SET TO WASH, RINSE AND SANITIZE. EMPLOYEE UNAWARE THAT CHLORINE IS TO BE USED TO SANITIZE ALL DISHES IN A FINAL RINSE AND UNABLE TO SET SINK PROPERLY. DEMONSTRATED AT THIS TIME THE PROPER WAY TO SET A THREE COMPARTMENT SINK USING CHLORINE AS A SANITIZER AND INSTRUCTED TO RE-WASH ALL DISHES. CRITICAL CITATION ISSUED 7-38-005(A).

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: NO PEST CONTROL LOG ON THE PREMISES OR AVAILABLE DURING THIS INSPECTION. MUST PROVIDE A RECENT PEST CO. SERVICE INVOICE AND ALL OTHER REQUIRED DOCUMENTATION. SERIOUS CITATION ISSUED 7-38-020.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: NO CITY OF CHICAGO SANITATION CERTIFICATE POSTED ON THE PREMISES. CERTIFIED MANAGER ARRIVED ON SITE AFTER BEING TELEPHONED BY EMPLOYEE WITH CERTIFICATE IN WALLET. SERIOUS CITATION ISSUED. 7-38-012.

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: PREVIOUS MINOR VIOLATION FROM 3-25-14 NOT CORRECTED. #41-MUST PROPERLY STORE ALL ITEMS 6 INCHES OFF THE FLOOR. SERIOUS CITATION ISSUED 7-42-090.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: BULK RICE CONTAINER MUST BE LABELED. ALL PREPARED, READY TO EAT FOODS IE: SPICY MAYONNAISE, MUST BE LABELED AND DATED.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: MUST NOT USE PLASTIC WRAP AS A LINER AT SUSHI PREP STATION.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: DIRTY BULK RICE CONTAINER. MUST CLEAN AND MAINTAIN.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: FLOORS THROUGHOUT WITH DIRT AND DEBRIS. MUST CLEAN AND MAINTAIN.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED - Comments: WIPING CLOTHS MUST BE STORED IN A SANITIZING SOLUTION.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: MUST PROPERLY PROPERLY INVERT ALL MULTI USE ITEMS ON SITE. (STORE UPSIDE DOWN)

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: MUST PROERLY STORE ALL ITEMS 6 INCHES OFF THE FLOOR.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: REFRIGERATION UNIT UNDER SUSHI COOLER IN PREP AREA MISSING AN INTERNAL THERMOMETER; PROVIDE. ALSO PROVIDE AN INTERNAL THERMOMETER FOR PACKAGED SUSHI HOLDING UNIT.