GORILLA SUSHI

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED NO HAND SINK NEXT TO 3 COMPARTMENT. INSTRUCTED TO INSTALL HANDSINK WITH HOT AND COLD RUNNING WATER, EQUIPPED WITH SOAP AND PAPER TOWEL NEXT TO THE THREE COMPARTMENT SINK. PRIORITY FOUNDATION VIOLATION 7-38-030(C) NO CITATION ISSUED.

PROPER DATE MARKING AND DISPOSITION - Comments: INSTRUCTED TO PROPERLY LABEL AND DATE READY TO EAT TCS FOODS HELD OVER 24 HOURS INSIDE COOLERS. MUST IDENTIFY PRODUCT SHELF LIFE OR "CONSUME BY" DATING (7 DAYS FROM PREPARATION DATE). PRIORITY FOUNDATION VIOLATION 7-38-005 NO CITATION ISSUED

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: OBSERVED NO LIGHT BULB IN REAR STANDING COOLER. INSTRUCTED TO REPLACE WITH WORKING LIGHT BULB.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED NO HAND SINK NEXT TO 3 COMPARTMENT. INSTRUCTED TO INSTALL HANDSINK WITH HOT AND COLD RUNNING WATER, EQUIPPED WITH SOAP AND PAPER TOWEL NEXT TO THE THREE COMPARTMENT SINK. PRIORITY FOUNDATION VIOLATION 7-38-030(C) NO CITATION ISSUED.

PROPER DATE MARKING AND DISPOSITION - Comments: INSTRUCTED TO PROPERLY LABEL AND DATE READY TO EAT TCS FOODS HELD OVER 24 HOURS INSIDE COOLERS. MUST IDENTIFY PRODUCT SHELF LIFE OR "CONSUME BY" DATING (7 DAYS FROM PREPARATION DATE). PRIORITY FOUNDATION VIOLATION 7-38-005 NO CITATION ISSUED

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: OBSERVED NO LIGHT BULB IN REAR STANDING COOLER. INSTRUCTED TO REPLACE WITH WORKING LIGHT BULB.

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: 2-102.14 (A) FOUND NO EMPLOYEE HEALTH POLICY/TRAINING ON SITE. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION VIOLATION 7-38-010 NO CITATION ISSUED

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS - Comments: 2-501.11 FOUND NO PROCEDURE/PLAN FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS. INSTRUCTED TO PROVIDE AND MAINTAIN REQUIRED PROCEDURE/PLAN AND APPROPRIATE SUPPLIES OR KIT. (NECESSARY ITEMS AT A MINIMUM: GLOVES, FACE MASKS, DISPOSABLE MOPS AND APPROPRIATE SANITIZER/SPRAY THAT KILLS NOROVIRUS) PRIORITY FOUNDATION VIOLATION 7-38-005 NO CITATION ISSUED

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED NO HAND SINK NEXT TO 3 COMPARTMENT. INSTRUCTED TO INSTALL HANDSINK WITH HOT AND COLD RUNNING WATER, EQUIPPED WITH SOAP AND PAPER TOWEL NEXT TO THE THREE COMPARTMENT SINK. PRIORITY FOUNDATION VIOLATION 7-38-030(C) NO CITATION ISSUED.

PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED TEMPURA SHRIMP AND MAYO BASED SAUCES STORED ON TOP OF PREP TABLE AT IMPROPER TEMPERATURE REQUIREMENT WITH AN INTERNAL TEMPERATURE OF 78.2 F FOR SHRIMP AND 65.5 F FOR SAUCES. INSTRUCTED MANAGER, TCS FOODS MUST MAINTAIN COLD HOLDING TEMPERATURE OF BELOW 41 F AND HOT HOLDING TEMPERATURE OF ABOVE 135 F. MANAGEMENT DISCARDED THE SAID FOOD PRODUCT. TOTAL VALUE$ 27.00 AND TOTAL WEIGHT 2 LBS. PRIORITY VIOLATION 7-38-005. CITATION ISSUED.

PROPER DATE MARKING AND DISPOSITION - Comments: INSTRUCTED TO PROPERLY LABEL AND DATE READY TO EAT TCS FOODS HELD OVER 24 HOURS INSIDE COOLERS. MUST IDENTIFY PRODUCT SHELF LIFE OR "CONSUME BY" DATING (7 DAYS FROM PREPARATION DATE). PRIORITY FOUNDATION VIOLATION 7-38-005 NO CITATION ISSUED

CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD - Comments: 3-603.11 FOUND NO CONSUMER ADVISORY OR DISCLOSURE POSTED AND ON MENUS FOR RAW/UNDERCOOKED FOODS. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION VIOLATION 7-38-005 NO CITATION ISSUED

THERMOMETERS PROVIDED & ACCURATE - Comments: OBSERVED SOME COOLERS WITHOUT THERMOMETERS EASILY ACCESSIBLE. INSTRUCTED TO PLACE ACCESSIBLE AND VISIBLE THERMOMETERS IN EACH COOLER.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: OBSERVED CONTAINERS OF PANKO CRUMBS AND OTHER INGREDIENTS WITHOUT LABELS. INSTRUCTED MANAGEMENT TO LABEL WITH THE COMMON NAME OF THE INGREDIENT.

INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: OBSERVED OVER 30 SMALL LIVE FLIES ON BACK WALL SEPARATING DINING AREA FROM PREP CORNER AND IN REAR STORAGE AREA. INSTRUCTED TO REMOVE, CLEAN AND SANITIZE THE AFFECTED AREAS. RECOMMEND TO CONTACT LICENSED PEST CONTROL FOR SERVICE. PRIORITY FOUNDATION VIOLATION 7-38-020(a) CITATION ISSUED.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED BUILD UP OF DUST ON VENTS AND DIRT AND DEBRIS ON FLOOR UNDERNEATH THREE COMPARTMENT SINK. INSTRUCTED TO CLEAN AND MAINTAIN.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: INSTRUCTED TO CLEAN AND MAINTAIN CEILING AND CEILING VENT COVER WITH DUST ACCUMULATION ABOVE DINING AREA

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: OBSERVED NO LIGHT BULB IN REAR STANDING COOLER.INSTRUCTED TO REPLACE WITH WORKING LIGHTBULB.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: Instructed to properly store and invert clean multi-use utensils/forks/spoons (handles-up) stored on table at food prep area to prevent contamination before use and maintain.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: Observed torn gasket at the (1) door refrigerator at food prep area.Instructed to replace and maintain.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: Detail clean and re-organize food prep area shelvings and interiors of cabinets and fan cover inside the rear 1 door stand-up cooler need cleaning to remove dusts build-up and maintain.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: Remove dusts accumulations at ceiling light fixtures over the sushi prep line area and detail clean and sanitize walls throughout the food prep area to remove food debris splashed and maintain.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: Observed no thermometer inside the sushi prep line cooler.Instructed to provide and maintain a working visible thermometer inside said cooler.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED - Comments: Instructed to properly store wiping cloths in a clean bucket with sanitizing solution and maintain.

POTENTIALLY HAZARDOUS FOOD PROPERLY THAWED - Comments: FOUND POTENTIALLY HAZARDOUS FOODS (RAW FISH) IMPROPERLY THAWING IN A BUCKET WITH WATER. NOTED RAW FISH INTERNAL TEMPERATURE OF 36.7F. INSTRUCTED MANAGER, THAWING OF FROZEN FOOD FOR FURTHER PROCESSING OF USE MUST BE ACCOMPLISHED BY STORAGE IN A COOLER AT 40.0F OR BY ANOTHER APPROVED METHOD (UNDER POTABLE RUNNING WATER AT A TEMPERATURE OF BELOW 70.0F, WITH SUFFICIENT WATER VELOCITY TO AGITATE AND FLOAT OFF LOOSE INTO THE OVERFLOW OR IN A MICROWAVE OVEN ONLY WHEN THE FOOD WILL BE IMMEDIATELY TRANSFERRED TO A CONVENTIONAL COOKING FACILITIES AS PART OF A CONTINUOUS COOKING PROCESS). SERIOUS VIOLATION 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: FOUND FRONT ENTRANCE BOTTOM DOOR NOT RODENT PROOFED WITH 1/4 INCH GAP/OPENING. INSTRUCTED TO RODENT PROOF BOTTOM OF THE SAID DOOR. SERIOUS VIOLATION 7-38-020

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: FOUND KNIVES STORED LAYING UNDERNEATH EXPOSED HAND SINK CABINET BEHIND FRONT PREP AREA. INSTRUCTED TO PROPERLY STORE KNIVES IN A KNIFE RACK OR MAGNETIC STRIP.-------------INSTRUCTED TO RE CAULK WORN OUT CAULKING WITH BLACK MOLD LIKE BUILD-UP AROUND MOP SINK IN FRONT PREP AREA.------------MUST CLEAN AND REPAINT RUSTY EXTERIOR TOP OF GREASE BOX UNDERNEATH 3 COMPARTMENT SINK IN FRONT PREP AREA.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: INSTRUCTED TO DETAIL CLEAN AND MAINTAIN CEILING VENT COVER WITH EXCESSIVE DUST INSIDE WASHROOM AND CEILING VENT COVER ABOVE DINING/STORAGE AREA.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: INSTRUCTED TO PROVIDE THERMOMETER VISIBLE INSIDE ALL COOLERS.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: Observed dirt and debris on the floors under and around equipment and along the walls. Instructed facility to clean and maintain.

FOOD HANDLER REQUIREMENTS MET - Comments: Not all foodhandlers have foodhandler certificates. Instructed facility to correct and maintain.

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED - Comments: Observed the exposed handsink inaccessible due to a large bucket of water and fish sitting inside the handsink. Instructed facility to maintain handsink accessible at all times. Facility corrected during inspection. Critical violation 7-38-030.

POTENTIALLY HAZARDOUS FOOD PROPERLY THAWED - Comments: Observed improper thawing: facility had frozen fish in a large bucket of water in the exposed handsink with no water continuously running. Fish was at a temperature of 32.3f. Facility corrected during inspection by placing under running water in the three compartment sink. Instructed facility that thawing must only occur via an approved method: Thawing of frozen food for further processing of use shall be accomplished by storage in a refrigerator at 40°F or less, under potable running water at a temperature of 70°F or below, with sufficient water velocity to agitate and float off loose food particles into the overflow, or In a microwave oven only when the food will be immediately transferred to conventional cooking facilities as part of a continuous cooking process or when the entire, uninterrupted cooking process takes place in the microwave oven. Serious violation 7-38-005(a).

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: Observed not city of Chicago certified foodservice manager on site. Instructed facility that a city of Chicago certified foodservice manager must be on site at all times when potentially hazardous foods (fish, shrimp, etc) are being prepared and/or served. Serious violation 7-38-012(a).

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: Previous minor violations not corrected from report # 1948784, dated 8-4-16: Violation 30- "Instructed facility to label and maintain all prepared foods." Violation 34- "Observed the floor around the grease trap to have dirt and debris. Instructed facility to clean and maintain." Violation 38- "Observed an old drain pipe near the utility sink that is uncapped. Instructed facility to cap and maintain." Violation 43- "Observed cleaning rags stored on counters out of cleaning solution and a dirty worn wash cloth on top of the toaster oven and knives stored on top of it. Instructed facility to store knives in a sanitary manner and to not store washcloths on prep tables or toaster oven." Instructed to correct all and maintain. Serious violation 7-42-090.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: Observed dirt and food debris on prep surface areas. Instructed facility to clean and maintain.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: Observed dirt and debris on the floors under and around equipment and along the walls. Instructed facility to clean and maintain.

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN - Comments: Observed food handlers working without hair restraints. Instructed facility that all food handlers must work with hair restraints. Correct and maintain.

FOOD HANDLER REQUIREMENTS MET - Comments: Not all foodhandlers have foodhandler certificates. Instructed facility to correct and maintain.

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: Observed the sushi display cooler, unused, maintaining a temperature of 48.1f. Operator stated that it had not been working. Tagged cooler held for inspection by CDPH. Instructed not to use until CDPH approves. Instructed to repair and maintain so cooler maintains a temperature of 40f or below. No citation issued. Critical violation 7-38-005(a).

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: Observed 9lbs of food at improper temperatures on the prep tables: Fish ranging from 44.2f-68.1f, scallops at 65.6f, sushi at 70.1f, in the toaster oven which was not on: 1lb of fish at 121.3f. Operator discarded and denatured said food valued at $120 (as stated by operator). Instructed to maintain at 40f or below or 140f or above. Critical citation issued 7-38-005(a).

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: Instructed facility to label and maintain all prepared foods.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: Observed the floor around the grease trap to have dirt and debris. Instructed facility to clean and maintain.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: Observed an old drain pipe near the utility sink that is uncapped. Instructed facility to cap and maintain.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED - Comments: Observed cleaning rags stored on counters out of cleaning solution and a dirty worn wash cloth on top of the toaster oven and knives stored on top of it. Instructed facility to store knives in a sanitary manner and to not store washcloths on prep tables or toaster oven.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: NO SPLASH GUARD BETWEEN THE EXPOSED HANDS SINK AND PREP COUNTER,INSTRUCTED TO PROVIDE ON BOTH SIDE OF THE EXPOSED HANDS SINK SPLASH GUARD,SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT MATERIAL WOOD UNDER THE COUNTER TOP SURFACE NOT SMOOTH,CLEANABLE.SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT MATERIAL

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: FIVE LIGHT FIXTURE ABOVE THE SUSHI PREP/SERVING AREA,INSTRUCTED TO PROVIDE LIGHT SHIELD OR PROVIDE COATED LIGHT BULBS.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: NO STEM THERMOMETER PROVIDED ON PREMISES,INSTRUCTED TO PROVIDE.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: OBSERVED WOOD AND OTHER ITEMS ON FLOOR AND BY THE WALL OUTSIDE REAR AREA/GANGWAY. MUST REMOVE ITEMS MENTIONED TO MINIMIZE RODENT ACTIVITY