KAI SUSHI

CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE - Comments: 2-101.11 FOUND NO VALID CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER ON SITE WHILE TIME/TEMPERATURE CONTROL FOR SAFETY FOODS (RAW TUNA ) ARE BEING PREPARED AND SERVED TO THE PUBLIC. A VALID CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER MUST BE ON SITE AT ALL TIMES AND CITY OF CHICAGO FOOD SERVICE MANAGER CERTIFICATE MUST BE POSTED WHILE TCS FOODS ARE PREPARED AND SERVED TO THE PUBLIC. PRIORITY FOUNDATION VIOLATION. 7-38-012. CITATION ISSUED.

APPROVED THAWING METHODS USED - Comments: 3-501.13 OBSERVED FISH THAWING IN VACUUM SEALED PACKAGING LOCATED IN REACH IN COOLER OF FOOD PREP AREA. . PACKAGING STATES FISH SHALL BE REMOVED FROM PACKAGING BEFORE THAWING.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: 5-205.15 OBSERVED HOT WATER KNOB ON THREE COMPARTMENT SINK WASH BASIN STRIPPED. MANAGER UNABLE TO TURN OFF WATER. INSTRUCTED TO REPAIR AND MAINTAIN.

CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE - Comments: FOUND NO VALID CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER CERTIFICATE POSTED ON SITE WHILE TIME/TEMPERATURE CONTROL FOR SAFETY FOODS (RAW TUNA) ARE BEING PREPARED AND SERVED TO THE PUBLIC. A VALID CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER CERTIFICATE MUST BE ON SITE AT ALL TIMES WHILE TCS FOODS ARE PREPARED AND SERVED TO THE PUBLIC. PRIORITY FOUNDATION VIOLATION. 7-38-012. CITATION ISSUED.

APPROVED THAWING METHODS USED - Comments: OBSERVED FISH THAWING IN VACUUM SEALED PACKAGING LOCATED IN REACH IN COOLER OF FOOD PREP AREA. . PACKAGING STATES FISH SHALL BE REMOVED FROM PACKAGING BEFORE THAWING.

WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS - Comments: FOUND 3 COMP WASH WATER TEMPERATURE AT 68 F AT TIME OF INSPECTION. MUST PROVIDE HOT WATER TEMPERATURE OF 110F FOR MANUAL WAREWASHING SINKS . PRIORITY VIOLATION. 7-38-025. CITATION ISSUED.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: OBSERVED HOT WATER KNOB ON THREE COMPARTMENT SINK WASH BASIN STRIPPED. MANAGER UNABLE TO TURN OFF WATER. INSTRUCTED TO REPAIR AND MAINTAIN.

PREVIOUS PRIORITY FOUNDATION VIOLATION CORRECTED - Comments: FOUND THE FOLLOWING PREVIOUS PRIORITY FOUNDATION VIOLATION NOT CORRECTED BY CORRECT BY DATE FROM INSPECTION REPORT #2214114 "3-603.11 OBSERVED NO CONSUMER ADVISORY POSTED NOR A REMINDER AND A DISCLOSURE ON THE MENU FOR ALL RAW OR UNDERCOOKED FOODS. INSTRUCTED TO PROVIDE A POSTED CONSUMER ADVISORY AND A REMINDER AND A DISCLOSURE ON THE MENU. " INSTRUCTED TO COMPLY. PRIORITY VIOLATION.7-42-090. CITATION ISSUED

CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE - Comments: 2-102.12 OBSERVED NO CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER ON SITE WHILE TIME/TEMPERATURE CONTROL FOR SAFETY FOODS ARE BEING PREPARED, HANDLED AND SERVED TO THE PUBLIC. INSTRUCTED TO ALWAYS HAVE A CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER ON SITE AT ALL TIMES WHILE HANDLING PREPARING AND SERVING TIME/TEMPERATURE CONTROL FOR SAFETY FOODS. PRIORITY FOUNDATION. CITATION ISSUED 7-38-012.

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: 2-102.14 (A) OBSERVED NO EMPLOYEE HEALTH POLICY ON SITE. INSTRUCTED TO PROVIDE AN EMPLOYEE HEALTH POLICY THAT INCLUDES A SIGNED ACKNOWLEDGEMENT FROM EACH EMPLOYEE AND MAINTAIN. PRIORITY FOUNDATION. NO CITATION ISSUED.

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS - Comments: 2-501.11 OBSERVED NO WRITTEN PROCEDURE FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS THAT CAN POTENTIALLY OCCUR INSIDE OF THE FOOD ESTABLISHMENT. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION. NO CITATION ISSUED.

PROPER DATE MARKING AND DISPOSITION - Comments: 3-501.17(D) OBSERVED READY TO EAT SUSHI OUT OF THE ORIGINAL PACKAGING AND HELD FOR OVER 24 HOURS IN THE FREEZER AND 2 DOOR PREP COOLER WITHOUT LABELS CONTAINING PRODUCT NAME AND DATE. INSTRUCTED TO LABEL ALL READY TO EAT TIME/TEMPERATURE CONTROL FOR SAFETY FOODS THAT IS OUT OF THE ORIGINAL PACKAGING AND HELD FOR OVER 24 HOURS. PRIORITY FOUNDATION. NO CITATION ISSUED.

CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD - Comments: 3-603.11 OBSERVED NO CONSUMER ADVISORY POSTED NOR A REMINDER AND A DISCLOSURE ON THE MENU FOR ALL RAW OR UNDERCOOKED FOODS. INSTRUCTED TO PROVIDE A POSTED CONSUMER ADVISORY AND A REMINDER AND A DISCLOSURE ON THE MENU. PRIORITY FOUNDATION. NO CITATION ISSUED.

THERMOMETERS PROVIDED & ACCURATE - Comments: 4-302.12(A) OBSERVED NO THERMOMETERS INSIDE OF THE FRONT SUSHI PREP COOLERS AT THE SUSHI PREP AREA. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION. NO CITATION ISSUED.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: 4-101.19 OBSERVED CARDBOARD BEING RE-USED AS A SHELF LINER. INSTRUCTED TO REMOVE AND MAKE ALL SURFACES SMOOTH AND EASILY CLEANABLE AND MAINTAIN.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: 6-501.12 OBSERVED ACCUMULATED DUST ON THE VENTS LOCATED IN THE FOOD PREP AREA. INSTRUCTED TO CLEAN AND MAINTAIN.

ALLERGEN TRAINING AS REQUIRED - Comments: PA 100-0367 OBSERVED NO ALLEREGEN TRAINING ON SITE. INSTRUCTED TO MEET REQUIREMENT AND MAINTAIN.

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: Observed facility unable to maintain proper temperature in reach in cooler in front prep area. Observed ambient air temperature of 53.2F inside cooler. Must repair cooler to maintain ambient air temperature of 40F or less at all times. All potentially hazardous foods discarded during inspection. Cooler has been tagged and held for inspection. May not be used until unit has been repaired. Critical violation 7-38-005(a).

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: Observed 20lbs of potentially hazardous foods at improper temperatures in the reach in cooler and on counter in prep area. Found the following foods in the reach in prep cooler: shrimp shumi @ 53.2F- 54.5F; shrimp tempura @ 51.8F - 59.0F; lobster @ 53.6F; and soft shell crab @ 52.9F - 57.4F. Found eel @ 65.8F and crab mix @ 69.1F on the counter in prep area. Instructed all potentially hazardous foods must be kept at 40F or less or 140F or more at all times. Operator voluntarily discarded denatured foods during inspection. Operator estimated value of $400. Critical violation 7-38-005(a).

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: Observed no valid city of Chicago certified food manager certificate posted. (expired certificate posted.) Observed no city of Chicago certified food manager on site while potentially hazardous foods (shrimp, sushi, etc) are being prepped, cooked and served. Instructed must have a valid city of Chicago food manager certification posted in plain view of customers at all times. Instructed must have a city of Chicago certified food manager on site at all times when potentially hazardous foods are being prepped, cooked and/or served. Serious violation 7-38-012.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: Observed plastic wrap and aluminium foil used as a liner throughout kitchen. Must remove. All surfaces must be smooth and easily cleanable. Must maintain same.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: Observed several coolers without thermometers inside. Instructed must have thermometers placed in a conspicuous spot in all refrigeration. Must maintain same.

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN - Comments: Observed food handler in prep area without proper hair restraint. Must provide hair restraints (hats, hair nets, etc.) for all food handlers while in food prep areas. Must maintain same.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: FOUND NO CITY OF CHICAGO CERTIFIED FOOD MANAGER OR VALID CERTIFICATE POSTED ON SITE WHILE HANDLING AND SERVING POTENTIALLY HAZARDOUS FOODS (I.E. SUSHI, BEEF, ETC.). INSTRUCTED TO HAVE A VALID CERTIFICATE AND MANAGER ON SITE AT ALL TIMES. SERIOUS CITATION ISSUED 7-38-012.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: FOUND THE STORAGE RACKS ABOVE THE 3-COMPARTMENT SINK WITH FOOD/DIRT BUILD UP. INSTRUCTED TO CLEAN AND MAINTAIN.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: FOUND THE FLOORS UNDER THE 3-COMPARTMENT SINK AND IN THE CORNERS WITH DIRT AND DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: FOUND THE VENTS IN THE TOILET ROOMS WITH DIRT/DUST BUILD UP AND THE WALLS/CEILING IN THE PREP AREA WITH FOOD/DIRT ON THEM. INSTRUCTED TO CLEAN AND MAINTAIN ALL.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED - Comments: FOUND THE WASH CLOTHS NOT PROPERLY STORED WHEN NOT IN USE. INSTRUCTED TO STORE IN A BUCKET OF SANITIZER (MUST BE AT THE REQUIRED PPM) WHEN NOT IN USE. MAINTAIN SAME.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: NO CERTIFIED FOOD AND SANITAION MGR ON SITE NO CERTIFICATE POSTED WHILE HANDLING AND SERVING POTENTIALLY HAZARDOUS FOODS (SUSHI, BEEF ) INSTRUCTED TO OBTAIN. SERIOUS CITATION ISSUED 7-38-012.

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: PREVIOUS MINOR VIOLATION NOT CORRECTED FROM REPORT #1527275 DATED 2-24-15, FOR VIOL# 45: OBSERVED FOOD HANDLERS WITHOUT PROOF OF STATE APPROVED FOOD HANDLER EDUCATION. INSTRUCTED MGR TO OBTAIN. SERIOUS CITATION ISSUED 7-42-090.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: BROKEN KNOB FOR ONE OF THE 3-COMP SINK FAUCETS, INSTRUCTED TO REPAIR.

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN - Comments: FOOD HANDLERS NOT WEARING HAIR RESTRAINTS. INSTRUCTED TO WEAR.

FOOD HANDLER REQUIREMENTS MET - Comments: OBSERVED FOOD HANDLERS WITHOUT PROOF OF STATE APPROVED FOOD HANDLER EDUCATION. INSTRUCTED TO PROVIDE PROOF OF STATE APPROVED FOOD HANDLER EDUCATION.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: ALL COOKING EQUIPMENT, AND PREP TABLES IN NEED OF CLEANING TO REMOVE ALL BUILD UP. MUST CLEAN AND MAINTAIN AT ALL TIMES.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: FLOORS THROUGH OUT IN NEED OF CLEANING TO REMOVE ALL BUILD UP. MUST CLEAN AND MAINTAIN AT ALL TIMES.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: FAUCET HANDLE ON 3 COMPARTMENT SINK IN NEED OF REPAIR. MUST CORRECT AND MAINTAIN AT ALL TIMES.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: MUST INSTALL THERMOMETERS IN ALL REACH IN COOLERS. CORRECT AND MAINTAIN AT ALL TIMES.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: MUST CLEAN AND MAINTAIN INTERIOR/EXTERIOR OF FLOOR DRAINS AND FLOOR AROUND THE 3-COMP. SINK.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: MUST CLEAN AND MAINTAIN THE VENT COVERS IN THE TOILET ROOMS-REMOVE DIRT/DUST BUILD UP.

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN - Comments: ALL FOOD HANDLERS MUST WEAR A HAIR RESTRAINT AT ALL TIMES WHEN HANDLING FOOD.