TANOSHII SUSHI MIKE'S

PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES

CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE - Comments: No certified food service manager on site while handling and serving TCS foods ( rice, fish...) instructed to obtain. Priority foundation violation 7-38-012.

UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED - Comments: Utensils placed on cloth towels to dry, instructed not to use cloth in drying process.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED MILK CRATES BEING USED AS SHELVING THROUGHOUT THE FOOD PREP (WITH CUTTING BOARDS STORED ON THEM), WALK-IN COOLER AND REAR STORAGE AREAS. MUST REMOVE AND PROVIDE SHELVING THAT IS 6" OFF THE FLOOR AND PROVIDES FLOOR ACCESSIBILITY TO ENSURE ADEQUATE FACILITY CLEANING.

TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED - Comments: OBSERVED NO COVERED RECEPTACLE IN THE WOMENS PUBLIC TOILET ROOM AND IN THE UNISEX EMPLOYEE TOILET ROOM. INSTRUCTED TO PROVIDE AND MAINTAIN.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: OBSERVED BURNT-OUT LIGHT BULB IN KITCHEN FRONT FOOD PREP AREA. INSTRUCTED TO REPLACE AND MAINTAIN.

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: OBSERVED NO EMPLOYEE HEALTH POLICY DURING INSPECTION. INSTRUCTED TO COMPLY. PRIORITY FOUNDATION VIOLATION 7-38-010

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS - Comments: OBSERVED NO PROCEDURE FOR VOMITING AND DIARRHEA EVENTS DURING INSPECTION. INSTRUCTED TO COMPLY. PRIORITY FOUNDATION VIOLATION 7-38-005 NO CITATION ISSUED.

CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD - Comments: OBSERVED NO DISCLOSURE AND REMINDER FOR RAW/UNDERCOOKED ANIMAL BASED FOOD ITEMS ON THE MENU. INSTRUCTED TO COMPLY. PRIORITY FOUNDATION VIOLATION 7-38-005 NO CITATION ISSUED.

COMPLIANCE WITH VARIANCE/SPECIALIZED PROCESS/HACCP - Comments: OBSERVED OUTDATED LAB REPORT FOR SUSHI RICE AND NO PH METER. INSTRUCTED TO COMPLY WITH PH METER AND UPDATED LAB REPORT. PRIORITY FOUNDATION VIOLATION 7-38-005 NO CITATION ISSUED

THERMOMETERS PROVIDED & ACCURATE - Comments: OBSERVED NO METAL STEM THERMOMETER DURING INSPECTION. INSTRUCTED TO COMPLY. 7-38-005 NO CITATION ISSUED.

WIPING CLOTHS: PROPERLY USED & STORED - Comments: OBSERVED USED WIPING CLOTHS HANGING IN THE HANDSINK BY THE KITCHEN ENTRANCE AND ON A CUTTING BOARD BEHIND THE FRONT BAR AREA. INSTRUCTED THAT WIPING CLOTHS SHOULD BE STORED IN SANITIZER SOLUTION WHEN NOT IN USE.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED EXCESSIVE GREASE AND FOOD DEBRIS ON THE FLOORS BEHIND THE COOKING EQUIPMENT AND ALONG THE EDGES OF THE DRY STORAGE AREA. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.

ALLERGEN TRAINING AS REQUIRED - Comments: OBSERVED NO PROOF OF ALLERGEN TRAINING FROM THE CERTIFIED MANAGER. INSTRUCTED THAT ALL MANAGERS WITH A CITY OF CHICAGO SANITATION CERTIFICATE MUST COMPLY WITH ALLERGEN TRAINING.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: Observed cracked and broken cooler gaskets on 4 door true cooler, in kitchen prep area. Instructed manager to repair and replace. Maintain at all times.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: Observed slight dust buildup on Hood filters above cook Station. Instructed manager to detail clean and maintain it all times.

FOOD HANDLER REQUIREMENTS MET - Comments: Observed 2 of 6 food handlers, not meeting the food handlers requirements. 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.

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS. - Comments: Observed food handler preparing/touching raw salmon-ready to eat food, used for sushi bar, with bare hand contact, in kitchen prep area. Informed manager that bare hand contact with ready to eat food is not allowed. Instructed manager to use barriers such as tongs, deli tissue or single use gloves, whenever handling ready to eat foods. Manager corrected violation during inspection. Manager voluntarily discarded a total weight of 18lbs, at a total value of $90.00 Critical Violation #7-38-010 (A)

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: Observed cracked and broken cooler gaskets on 4 door true cooler, in kitchen prep area. Instructed manager to repair and replace. Maintain at all times.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: Observed slight dust buildup on Hood filters above cook Station. Instructed manager to detail clean and maintain it all times.

FOOD HANDLER REQUIREMENTS MET - Comments: Observed 2 of 6 food handlers, not meeting the food handlers requirements. 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.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: Observed portioned, frozen fish in freezer in rear cooler. Instructed must label all potentially hazardous foods with name and date when holding for more that 24 hours. Must maintain same.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: OBSERVED NO CONSUMER ADVISORY POSTED IN PUBLIC VIEW OR ON THE MENU. INSTRUCTED TO POST THE CONSUMER ADVISORY OR NOTE IT IN THE MENU SO IT IS VISIBLE TO THE PUBLIC AT ALL TIMES.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: MUST REPLACE BURNT OUT BULB AT LEFT END OF COOK LINE.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED - Comments: OBSERVED WIPING CLOTHS STORED ON THE CUTTING BOARDS AT THE SUSHI PREP LINE. INSTRUCTED TO STORE WIPING CLOTHS IN SANITIZER SOLUTION BETWEEN USES.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: PROVIDE THE APPROPRIATE ICE BIN COVERS FOR CONSUMABLE ICE BINS IN THE BAR AREA.