SAKAE

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: NOTED NO EMPLOYEE HEALTH POLICY ON SITE AT THE TIME OF INSPECTION FOLLOWING THE NEW CODE AND GUIDELINES. INSTRUCTED TO HAVE VERIFICATION OF POLICY FOR EACH EMPLOYEE ONE ON SITE AT ALL TIMES. PRIORITY FOUNDATION #7-38-010. NO CITATION ISSUED TODAY

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS - Comments: MANAGEMENT UNABLE TO PROVIDE A PROCEDURE FOR CLEANING UP VOMITING AND DIARRHEA.INSTRUCTED TO HAVE ONE INCLUDING THE CHEMICALS AND SUPPLIES NEEDED. PRIORITY FOUNDATION #7-38-005. NO CITATION ISSUED

PROPER DATE MARKING AND DISPOSITION - Comments: NOTED TEMPERATURE CONTROLLED FOR SAFETY FOOD ITEMS INSIDE WALK IN COOLER AND REFRIGERATION UNITS NOT PROPERLY LABELED. INSTRUCTED TO PROPERLY LABEL ALL READY TO EAT FOOD ITEMS WITH PRODUCT NAME AND A MAXIMUM 7 DAY USE BY DATE. PRIORITY FOUNDATION #7-38-005(A). NO CITATION ISSUED TODAY.

CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD - Comments: NOTED ESTABLISHMENT SERVING RAW AND UNDERCOOKED FOOD ITEMS (SUSHI) WITH NO CONSUMER ADVISORY, DISCLOSURE OR REMINDERS TO THE CUSTOMERS. INSTRUCTED TO HAVE A CONSUMER ADVISORY ON THE MENU WITH BOTH A DISCLOSURE NOTICE AND REMINDER STATEMENT. PRIORITY FOUNDATION #7-38-005. NO CITATION ISSUED TODAY

COMPLIANCE WITH VARIANCE/SPECIALIZED PROCESS/HACCP - Comments: NOTED NO SUSHI RICE ANALYSES LETTER OR pH TEST KIT ON SITE AT THE TIME OF INSPECTION. INSTRUCTED TO HAVE A SUSHI RICE ANALYSES LETTER OR OBTAIN A pH TEST KIT. PRIORITY FOUNDATION #7-38-005. NO CITATION ISSUED.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: NOTED BULK FOOD ITEMS STORED INSIDE CONTAINERS ON SHELVES AT FOOD PREP/DRY STORAGE NOT PROPERLY LABELED. INSTRUCTED MANAGEMENT THAT ALL BULK AND WORKING FOOD INGREDIENT CONTAINERS MUST BE LABELED WITH CONTENTS NAME.

UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED - Comments: DINING TABLES IMPROPERLY PRESET WITH EXPOSED CHOPSTICKS. MUST COVER OR SET UTENSILS AS CUSTOMERS ARE SEATED.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: NOTED TORN RUBBER GASKET INSIDE THE 2 DOOR REFRIGERATION UNIT AT THE KITCHEN PREP. INSTRUCTED TO DETAIL REPAIR AND MAINTAIN AND/OR REPLACE.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: NOTED NO PREP SINK AT THE FRONT PREP AREA (SUSHI PREP). INSTRUCTED TO INSTALL A MINIMUM OF A 1 COMPARTMENT PREP SINK

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: NOTED MISSING DRAIN PIPE AT THE BOTTOM OF HAND WASH SINK AT THE KITCHEN PREP. WATER IS DRAINING INTO THE MOP SINK. INSTRUCTED TO REPAIR AND MAINTAIN.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOORS AT THE FOLLOWING AREAS:- FLOORS UNDERNEATH COOKING STOVE AND FRYERS AT THE FIRST FLOOR PREP AREA, FLOOR ALONG WALL BASE AND UNDERNEATH EQUIPMENT ESPECIALLY BY THE DISH WASHING AREA AND HAND WASH SINK AND FLOORS THROUGH OUT THE BASEMENT FOOD/DRY STORAGE AREA.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: NOTED HEAVY DIRT AND GREASE ACCUMULATION INSIDE, ON PIPES/CONDUITS AND ON EDGES OF THE EXHAUST HOOD AND FILTERS ABOVE COOKING EQUIPMENT. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN HOOD, FILTERS AND PIPES/CONDUITS.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: LIGHTS ABOVE SUSHI BAR ARE NOT SHIELDED OR SHATTER RESISTANT. MUST SHIELD OR REPLACE BULBS.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING - Comments: NOTED NO EMPLOYEES AT WORK WITH NO FOOD HANDLER TRAINING CERTIFICATES. INSTRUCTED MANAGEMENT THAT ALL EMPLOYEES ARE REQUIRED TO HAVE THE FOOD HANDLER CERTIFICATES ON SITE AT ALL TIMES AND ONE MONTH (30 DAYS) GRACE PERIOD FOR NEW HIRES

ALLERGEN TRAINING AS REQUIRED - Comments: NOTED CERTIFIED FOOD MANAGERS ON DUTY WITH NO ALLERGEN TRAINING CERTIFICATION. INSTRUCTED MANAGEMENT THAT ALL FOOD SERVICE MANAGERS ARE REQUIRED TO HAVE THE ALLERGEN TRAINING CERTIFICATION. -

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: NOTED NO EMPLOYEE HEALTH POLICY ON SITE AT THE TIME OF INSPECTION FOLLOWING THE NEW CODE AND GUIDELINES. INSTRUCTED TO HAVE VERIFICATION OF POLICY FOR EACH EMPLOYEE ONE ON SITE AT ALL TIMES. PRIORITY FOUNDATION #7-38-010. NO CITATION ISSUED TODAY

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS - Comments: MANAGEMENT UNABLE TO PROVIDE A PROCEDURE FOR CLEANING UP VOMITING AND DIARRHEA.INSTRUCTED TO HAVE ONE INCLUDING THE CHEMICALS AND SUPPLIES NEEDED. PRIORITY FOUNDATION #7-38-005. NO CITATION ISSUED.

FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: NOTED LOW TEMPERATURE DISH WASHING MACHINE NOT PROPERLY SANITIZING. SANITIZING STRENGTH OF SANITIZER (CHLORINE) AT THE TIME OF INSPECTION WAS 00 PPM. DISH MACHINE NOT IN USE AT THIS TIME (LATE OPENER). INSTRUCTED NOT TO USE UNTIL EQUIPMENT IS PROPERLY SANITIZING AT MINIMUM OF 50 PPM. TAGGED UNIT 'HELD FOR INSPECTION', MANAGER IMMEDIATELY CALLED FOR MAINTENANCE. PRIORITY VIOLATION #7-38-025. NO CITATION ISSUED.

PROPER DATE MARKING AND DISPOSITION - Comments: NOTED TEMPERATURE CONTROLLED FOR SAFETY FOOD ITEMS INSIDE WALK IN COOLER AND REFRIGERATION UNITS NOT PROPERLY LABELED. INSTRUCTED TO PROPERLY LABEL ALL READY TO EAT FOOD ITEMS WITH PRODUCT NAME AND A MAXIMUM 7 DAY USE BY DATE. PRIORITY FOUNDATION #7-38-005(A). NO CITATION ISSUED TODAY.

CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD - Comments: NOTED ESTABLISHMENT SERVING RAW AND UNDERCOOKED FOOD ITEMS (SUSHI) WITH NO CONSUMER ADVISORY, DISCLOSURE OR REMINDERS TO THE CUSTOMERS. INSTRUCTED TO HAVE A CONSUMER ADVISORY ON THE MENU WITH BOTH A DISCLOSURE NOTICE AND REMINDER STATEMENT. PRIORITY FOUNDATION #7-38-005. NO CITATION ISSUED TODAY.

COMPLIANCE WITH VARIANCE/SPECIALIZED PROCESS/HACCP - Comments: NOTED NO SUSHI RICE ANALYSES LETTER OR pH TEST KIT ON SITE AT THE TIME OF INSPECTION. INSTRUCTED TO HAVE A SUSHI RICE ANALYSES LETTER OR OBTAIN A pH TEST KIT. PRIORITY FOUNDATION #7-38-005. NO CITATION ISSUED.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: NOTED BULK FOOD ITEMS STORED INSIDE CONTAINERS ON SHELVES AT FOOD PREP/DRY STORAGE NOT PROPERLY LABELED. INSTRUCTED MANAGEMENT THAT ALL BULK AND WORKING FOOD INGREDIENT CONTAINERS MUST BE LABELED WITH CONTENTS NAME.

INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: NOTED NO PEST CONTROL LOG BOOK ON SITE AT THE TIME OF INSPECTION. INSTRUCTED TO HAVE A PEST CONTROL LOG BOOK AT ALL TIMES. PRIORITY FOUNDATION #-38-020(C)

UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED - Comments: DINING TABLES IMPROPERLY PRESET WITH EXPOSED CHOPSTICKS. MUST COVER OR SET UTENSILS AS CUSTOMERS ARE SEATED.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: NOTED TORN RUBBER GASKET INSIDE THE 2 DOOR REFRIGERATION UNIT AT THE KITCHEN PREP. INSTRUCTED TO DETAIL REPAIR AND MAINTAIN AND/OR REPLACE.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: NOTED NO PREP SINK AT THE FRONT PREP AREA (SUSHI PREP). INSTRUCTED TO INSTALL A MINIMUM OF A 1 COMPARTMENT PREP SINK.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: NOTED MISSING DRAIN PIPE AT THE BOTTOM OF HAND WASH SINK AT THE KITCHEN PREP. WATER IS DRAINING INTO THE MOP SINK. INSTRUCTED TO REPAIR AND MAINTAIN.

TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED - Comments: NOTED WASH ROOMS ON PREMISE WITH NO GARBAGE RECEPTACLES LIDS. INSTRUCTED TO PROVIDE TRASH CANS WITH LIDS AT ALL WOMEN WASH ROOMS AND UNISEX WASH ROOMS.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOORS AT THE FOLLOWING AREAS:- FLOORS UNDERNEATH COOKING STOVE AND FRYERS AT THE FIRST FLOOR PREP AREA, FLOOR ALONG WALL BASE AND UNDERNEATH EQUIPMENT ESPECIALLY BY THE DISH WASHING AREA AND HAND WASH SINK AND FLOORS THROUGH OUT THE BASEMENT FOOD/DRY STORAGE AREA.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: NOTED HEAVY DIRT AND GREASE ACCUMULATION INSIDE, ON PIPES/CONDUITS AND ON EDGES OF THE EXHAUST HOOD AND FILTERS ABOVE COOKING EQUIPMENT. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN HOOD, FILTERS AND PIPES/CONDUITS.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: LIGHTS ABOVE SUSHI BAR ARE NOT SHIELDED OR SHATTER RESISTANT. MUST SHIELD OR REPLACE BULBS.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING - Comments: NOTED NO EMPLOYEES AT WORK WITH NO FOOD HANDLER TRAINING CERTIFICATES. INSTRUCTED MANAGEMENT THAT ALL EMPLOYEES ARE REQUIRED TO HAVE THE FOOD HANDLER CERTIFICATES ON SITE AT ALL TIMES AND ONE MONTH (30 DAYS) GRACE PERIOD FOR NEW HIRES

ALLERGEN TRAINING AS REQUIRED - Comments: NOTED CERTIFIED FOOD MANAGERS ON DUTY WITH NO ALLERGEN TRAINING CERTIFICATION. INSTRUCTED MANAGEMENT THAT ALL FOOD SERVICE MANAGERS ARE REQUIRED TO HAVE THE ALLERGEN TRAINING CERTIFICATION.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: FOUND FLOORS NOT CLEAN AT KITCHEN AND BASEMENT. MUST CLEAN AND SANITIZE.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: FOUND HOLES AT WALLS AT KITCHEN AT BACK WALL. MUST SEAL.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: FOUND NO EXPOSED HAND SINK AT FRONT BAR WITH SPLASHGUARD. MUST PROVIDE. FOUND NO BACKFLOW PREVENTION DEVICES AT ICE MACHINE WATERLINE. MUST PROVIDE.

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME - Comments: FOUND LOW TEMPERATURE DISHMACHINE NOT SANITIZING. OPPM CHLORINE. CRITICAL VIOLATION. 7-38-030. TAGGED DISHMACHINE.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: FOUND NO CITY OF CHICAGO SANITATION MANAGER ON PREMISES WHILE HANDLING POTENTIALLY HAZARDOUS FOOD.(HANDLES, SUSHI, TOFU,ETC.) SERIOUS VIOLATION. 7-38-012. MUST PROVIDE.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: FOUND FLOORS NOT CLEAN AT KITCHEN AND BASEMENT. MUST CLEAN AND SANITIZE.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: FOUND HOLES AT WALLS AT KITCHEN AT BACK WALL. MUST SEAL.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: FOUND NO EXPOSED HAND SINK AT FRONT BAR WITH SPLASHGUARD. MUST PROVIDE. FOUND NO BACKFLOW PREVENTION DEVICES AT ICE MACHINE WATERLINE. MUST PROVIDE.

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: OBSERVED THE 1 DOOR UPRIGHT COOLER NEAR THE SUSHI STATION TO BE HOLDING IMPROPER AMBIENT TEMPERATURE OF 51 DEGREES WITH POTENTIALLY HAZARDOUS FOODS STORED INSIDE. THE UNIT WAS TAGGED DURING INSPECTION AND MUST NOT BE USED TO STORE POTENTIALLY HAZARDOUS FOODS UNTIL THE CDPH HAS REMOVED THE TAG. INSTRUCTED THAT COLD HOLDING FACILITIES MUST BE MAINTAINED AT 40 DEGREES OR BELOW AT ALL TIMES. CRITICAL VIOLATION: 7-38-005(A)

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: OBSERVED HOT AND COLD POTENTIALLY HAZARDOUS FOOD STORED AT IMPROPER TEMPERATURES. NOTED 7 LBS SOUP WORTH $10 IN THE STEAM TABLE AT 110 DEGREES AND 102 DEGREES. NOTED 1 LB OF SHRIMP WORTH $5 STORED IN THE COOK LINE COOLER AT 50 DEGREES. IN THE 1 DOOR UPRIGHT COOLER NEAR THE SUSHI PREP AREA, NOTED 10 LBS OF PRODUCT WORTH $120 AT IMPROPER TEMPERATURES: ROE (CAVIAR), 51 DEGREES; FISH, 52 DEGREES; CREAM CHEESE, 51 DEGREES; SQUID SALAD, 52 DEGREES; BEEF, 52 DEGREES. OPERATOR VOLUNTARILY DISCARDED AND DENATURED THESE PRODUCTS. INSTRUCTED THAT FACILITIES MUST HOLD POTENTIALLY HAZARDOUS FOODS AT PROPER TEMPERATURES: HOT FOODS AT 140 DEGREES OR ABOVE, COLD FOODS AT 40 DEGREES OR BELOW. CRITICAL VIOLATION: 7-38-005(A)

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA - Comments: OBSERVED THE KITCHEN HAND SINK TO BE INACCESSIBLE DUE TO A HOSE BEING ATTACHED TO THE FAUCET AND A STRAINER BASKET SITTING IN THE BASIN OF THE SINK. ALSO NOTED NO SOAP AT THE SUSHI STATION HAND SINK. INSTRUCTED THAT HAND SINKS MUST BE EASILY ACCESSIBLE FOR HANDWASHING AT ALL TIMES AND PROVIDED WITH A SUPPLY OF SOAP AND PAPER TOWELS. OPERATOR DISCONNECTED THE HOSE AND PROVIDED SOAP DURING INSPECTION. CRITICAL VIOLATION: 7-38-030

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: OBSERVED PLASTIC GROCERY BAGS BEING USED TO STORE PRODUCE IN THE BASEMENT COOLER. INSTRUCTED TO PROVIDE FOOD-GRADE CONTAINERS/BAGS FOR FOOD STORAGE, OR PROVIDE DOCUMENTATION THAT THE BAGS IN USE ARE FOOD GRADE. OBSERVED HEAVY FROST BUILD UP IN THE 1 DOOR UPRIGHT FREEZER IN THE MAIN KITCHEN. INSTRUCTED TO DEFROST THE UNIT.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: OBSERVED SOILED KNIVES BEING STORED IN THE KNIFE RACK. INSTRUCTED TO STORE ALL MULTI-USE UTENSILS CLEAN AND DRY BETWEEN USES. OBSERVED ACCUMULATION OF ASHES AND CHARRED SEDIMENT IN THE TRAY UNDER THE LEFT WOK. INSTRUCTED TO EMPTY THE TRAY AND MAINTAIN THE AREA TO BE CLEAN.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: OBSERVED BROKEN AND MISSING FLOOR TILES IN THE AREA LEADING FROM THE SUSHI STATION TO THE MAIN KITCHEN. ALSO NOTED CRACKED AND SHIFTING TILES IN THE CENTER OF THE COOK LINE, UNDERNEATH THE COOKING EQUIPMENT. INSTRUCTED TO REPAIR THE FLOORS TO BE SMOOTH, NON-ABSORBENT AND EASILY CLEANABLE. NOTED ACCUMULATION OF OIL AND FOOD DEBRIS ON THE FLOOR UNDER THE COOKING EQUIPMENT NEAR THE WALL. INSTRUCTED TO CLEAN AND MAINTAIN.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: OBSERVED A MAJOR CRACK IN THE PAINT AND/OR DRYWALL APPROX. 4 FEET LONG IN THE WALL ABOVE THE SOUP STEAM TABLE. ALSO NOTED APPROX. 7-10 SCREW HOLES IN THE WALL NEAR THE WIRE RACK IN THE SAME AREA. INSTRUCTED TO REPAIR THE WALL TO BE SMOOTH AND EASILY CLEANABLE. OBSERVED ACCUMULATION OF GREASE ON THE INTERIOR OF THE HOOD. INSTRUCTED TO CLEAN AND MAINTAIN.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: OBSERVED A LEAKING PIPE IN THE BASEMENT NEAR THE GREASE TRAP. INSTRUCTED TO REPAIR THE LEAK.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: FOUND NO CITY OF CHICAGO SANITATION MANAGER ON PREMISES WHILE HANDLING POTENTIALLY HAZARDOUS FOOD. HANDLES RAW FISH, CHICKEN, BEEF, ETC. SERIOUS VIOLATION. CITATION ISSUED. 7-38-012.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: FOUND FLOORS NOT CLEAN AT MAIN KITCHEN. MUST CLEAN AND SANITIZE.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: FOUND NO THERMOMETER INSIDE SUSHI REACH IN COOLER. MUST PROVIDE.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: Cooler shelving/racks that had peeling paint/rust, shall be repaired/replaced. reach in freezer shelving/racks that had peeling paint/rust shall be repaired/replaced.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: Cooler shelving/racks not clean, need detailed cleaning(crevices), kitchen storage shelving not clean, need detailed cleaning(crevices).

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: Floors under heavy cooking equipment not clean, need detailed cleaning, floors in bsmt storage areas under shelving not clean, need detailed cleaning(corners).

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: Walls that had peeling paint in kitchen prep area, shall be repaired/sealed, damaged ceiling tiles in hallway shall be replaced.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: Missing light shields in kitchen prep area, and by ice machine, shall be provided.

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

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: MUST INSTALL SPLASH GUARD ON SUSHI BAR EXPOSED HAND SINK BETWEEN SINK AND PREP CUTTING BOARD.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: MUST REPAIR OPENING INTO CEILING ABOVE FOOD STORAGE SHELVING IN SUSHI BAR AREA.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: ADDITIONAL WATER PRESSURE IS NEEDED AT FRONT SUSHI BAR 3-COMPARTMENT SINK. MUST PROVIDE. EXPOSED HANDWASH SINK IN SUSHI BAR IS DRAINING SLOW. MUST REPAIR.