ASAHI ROLL & NOODLES

CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD - Comments: OBSERVED NO REMINDER STATEMENT ON MENU. MUST PUT REMINDER STATEMENT ON MENUS AND DISCLOSE WHICH FOODS ARE SERVED RAW OR UNDERCOOKED. PRIORITY FOUDATION VIOLATION 7-38-005

THERMOMETERS PROVIDED & ACCURATE - Comments: OBSERVED INTERNAL THERMOMETERS NEEDED IN FRONT SUSHI CASE AND STAND UP REFRIGERATOR IN FRONT SUSHI AREA. INSTALL AND MAINTAIN.

FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: THE INTERIOR OF THE CONVECTION OVEN IN THE SUSHI AREA IS HEAVILY SOILED. INTERIOR CAVITY, DOOR SEALS, AND EXTERIOR MUST BE CLEANED AND SANITIZED.

APPROVED THAWING METHODS USED - Comments: FROZEN RAW FISH HAS BEEN THAWED WHILE STILL WRAPPED IN REDUCED OXYGEN PACKAGING (ROP). PACKAGING MUST BE REMOVED FROM FISH IN ROP BEFORE THAWING UNDER REFRIGERATION OR RUNNING WATER.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: DRY STORAGE FOOD/SEASONING CONTAINERS DO NOT HAVE LABELS. FACILITY MUST PROVIDE.

INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: OBSERVED 4 DEAD BABY ROACHES ATTACHED TO GLUE BOARD NEXT TO STAND-UP COOLER NEAR COOKLINE AND UNDER THE SUSHI PREP AREA. PREMISES SHALL BE MAINTAINED FREE OF INSECTS, RODENTS, AND OTHER PESTS. ELIMINATE DEAD ROACHES, USING PROPER PEST CONTROL PROCESSES AS NEEDED. PEST CONTROL ARRIVED ON SITE TO TREAT THE FACILITY.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: CONTAINERS OF FOOD ARE STORED ON THE FLOOR UNDER DRY STORAGE SHELVES NEAR COOKLINE. THE FACILITY MUST ENSURE ALL FOOD PRODUCTS ARE AT LEAST 6 INCHES ABOVE THE FLOOR.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: BOWL USED AS A SCOOP WITHOUT A HANDLE FOR DRY STORAGE FOODS/SEASONINGS IN THE BACK PREP AREA. THE FACILITY MUST PROVIDE A SCOOP WITH A HANDLE.

WIPING CLOTHS: PROPERLY USED & STORED - Comments: IN-USE WIPING CLOTHS ARE NOT STORED PROPERLY. FOUND NEAR SUSHI CUTTING BOARD. CLOTHS USED TO WIPE SURFACES AND EQUIPMENT SHALL BE HELD IN A PROPER SANITIZER SOLUTION. CLOTHS IN-USE FOR WIPING SURFACES IN CONTACT WITH RAW ANIMAL FOODS SHALL BE KEPT SEPARATE FROM CLOTHS USED FOR OTHER PURPOSES. IN-USE CLOTHS MUST BE LAUNDERED DAILY.

IN-USE UTENSILS: PROPERLY STORED - Comments: SPOONS ARE STORED IN STAGNANT WATER IN THE BACK PREP AND SUSHI AREA. STORE IN-USE UTENSILS: 1) IN RUNNING WATER, 2). ON A CLEAN AND SANITIZED SURFACE, 3)IN A CONTAINER OF HOT WATER MAINTAINED AT OR ABOVE 135F, 4) IN THE FOOD WITH A HANDLE UP AND OUT OF THE FOOD PRODUCT. THE MANAGER DRAINED STAGNANT WATER AND PLACED UTENSILS IN AN EMPTY CONTAINER.

UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED - Comments: OBSERVED PANS STORED ON THE FLOOR IN THE BACK KITCHEN AREA. THE FACILITY MUST ENSURE ALL KITCHEN EQUIPMENT USED FOR FOOD IS AT LEAST 6 INCHES ABOVE THE FLOOR.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: CARDBOARD USED AS LINING ON SHELVES AND FLOOR IN BACK KITCHEN AREA AND FRONT SUSHI AREA. THE FACILITY MUST REMOVE FROM USE AND REPLACE WITH EQUIPMENT THAT IS DURABLE AND EASILY CLEANABLE AND EASY TO MONITOR UNDERNEATH THAT MEETS FOOD STANDARDS.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: EMPLOYEE PERSONAL ITEMS WERE FOUND STORED IMPROPERLY ON THE DISH RACK STORAGE AREA. PERSONAL ITEMS MUST BE RELOCATED TO EMPLOYEE DESIGNATED AREA.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING - Comments: EXPIRED FOOD HANDLER CERTIFICATION FOUND ON SITE. THE FACILITY MUST ENSURE ALL EMPLOYEES OBTAIN A FOOD HANDLER OR CITY MANAGER CERTIFICATE.

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS - Comments: FOUND NO PROCEDURE/PLAN FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS. INSTRUCTED FACILITY TO DEVELOP AND MAINTAIN A PROCEDURE/PLAN AND MAINTAIN ANY APPROPRIATE SUPPLIES ON-SITE(VOMIT SPILL KIT). PRIORITY FOUNDATION VIOLATION 7-38-005. NO CITATION ISSUED

REQUIRED RECORDS AVAILABLE: SHELLSTOCK TAGS, PARASITE DESTRUCTION - Comments: FOUND NO PARASITE DESTRUCTION LETTERS FOR SUSHI AT PREMISES. PRIORITY FOUNDATION. NO CITATION WAS ISSUED.7-38-005. MUST PROVIDE.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: NOTED ASSORTED FOOD ITEMS INSIDE REFRIGERATION UNITS NOT PROPERLY LABELED. INSTRUCTED TO PROPERLY LABEL ALL FOOD ITEMS WITH PRODUCT NAME INCLUDING BULK FOOD CONTAINERS

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: NOTED ASSORTED FOOD ITEMS INSIDE COOLERS AND REFRIGERATION UNITS FOOD STORED INSIDE GROCERY BAGS. INSTRUCTED TO PROPERLY STORE ALL FOOD ITEMS INSIDE APPROVED FOOD GRADE CONTAINERS.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: NOTED DIRT, DEBRIS AND OLD FOOD PARTICLES UNDERNEATH THE SUSHI BAR COOLING UNIT. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.

TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED - Comments: NOTED WASH ROOMS ON PREMISE WITH GARBAGE RECEPTACLES AND NO 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 CLEAN AND MAINTAIN FLOORS ALONG WALL BASE AND UNDERNEATH EQUIPMENT.

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.

WIPING CLOTHS: PROPERLY USED & STORED - Comments: ALL PREP WIPING CLOTHS MUST BE HELD BETWEEN USE IN A CONTAINER WITH A SANITIZING SOLUTION,INCLUDED AT FRONT COUNTER TO WIPE MULTI USE UTENSILS

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: RAW WOOD AT FRONT COUNTER/SUSHI AREA AND KITCHEN AREA NOT CLEANABLE,POROUS.SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT SURFACE

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: MECHANICAL DRAIN AT SANITIZER COMPARTMENT NOT PROPERLY FUNCTION,BARELY WATER DRAINS,INSTRUCTED TO REPAIR CAUSE

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: WALLS BEHIND THREE COMPARTMENT POROUS, INSTRUCTED TO PAINT AND MAINTAIN.

WIPING CLOTHS: PROPERLY USED & STORED - Comments: ALL PREP WIPING CLOTHS MUST BE HELD BETWEEN USE IN A CONTAINER WITH A SANITIZING SOLUTION,INCLUDED AT FRONT COUNTER TO WIPE MULTI USE UTENSILS -

IN-USE UTENSILS: PROPERLY STORED - Comments: MUST PROVIDE SCOOP WITH HANDLE FOR DRY FOOD:SUGAR,SALT ETC.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: RAW WOOD AT FRONT COUNTER/SUSHI AREA AND KITCHEN AREA NOT CLEANABLE,POROUS.SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT SURFACE

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: MECHANICAL DRAIN AT SANITIZER COMPARTMENT NOT PROPERLY FUNCTION,BARELY WATER DRAINS,INSTRUCTED TO REPAIR CAUSE

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: WALLS BEHIND THREE COMPARTMENT POROUS,INSTRUCTED TO PAINT AND MAINTAIN

PREVIOUS CORE VIOLATION CORRECTED - Comments: PREVIOUS CORE VIOLATIONS NOT CORRECTED FROM 10-29-18,REPORT #2232468 #49)OBSERVED SHELVES UNDER SUSHI PREP AREA UNCLEAN WITH FOOD DEBRIS. CLEAN AND MAINTAIN SHELVES #55)OBSERVED CLUTTER AT BACK DOOR. MUST REMOVE ALL ITEMS FROM EXIT DOOR. CLEAN AND ORGANIZE AREA. #58) OBSERVED NO APPROVED ALLERGEN TRAINING IN ACCORDANCE WITH PA 100-0367 ON SITE. INSTRUCTED ANY PERSONS WITH THE CITY OF CHICAGO FOOD SANITATION CERTIFICATE TO COMPLY WITH ALLERGEN TRAINING AND TO MAINTAIN PRIORITY FOUNDATION:7-42-090,CITATION ISSUED

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: FOUND NO EMPLOYEE HEALTH POLICY/TRAINING ON SITE. INSTRUCTED FACILITY TO ESTABLISH AN APPROPRIATE EMPLOYEE HEALTH POLICY/TRAINING SYSTEM AND MAINTAIN WITH VERIFIABLE DOCUMENTS ON SITE. PRIORITY FOUNDATION VIOLATION 7-38-012. NO CITATION ISSUED.

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS - Comments: FOUND NO PROCEDURE/PLAN FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS. INSTRUCTED FACILITY TO DEVELOP AND MAINTAIN A PROCEDURE/PLAN AND TO MAINTAIN ANY APPROPRIATE SUPPLIES ON SITE. PRIORITY FOUNDATION VIOLATION 7-38-005. NO CITATION ISSUED

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED HANDWASHING SINK NEEDED IN REAR COOKING/DISHWASHING AREA. MUST INSTALL AND MAINTAIN WITH HOT AND COLD RUNNING WATER SOAP AND PAPER TOWELS. PRIORITY FOUNDATION 7-38-030 (C)

PROPER HOT HOLDING TEMPERATURES - Comments: OBSERVED 3 LBS OF SUSHI RICE AT 110F. SUSHI RICE MUST BE KEPT AT 135 OR HIGHER OR 41F OR LOWER AT ALL TIMES. PRIORITY VIOLATION 7-38-005

PROPER DATE MARKING AND DISPOSITION - Comments: OBSERVED NO DATE MARKING SYSTEM IN PLACE. READY TO EAT AND OR TIME TEMPERATURE CONTROLLED FOODS PREPARED AND HELD IN A RETAIL FOOD ESTABLISHMENT FOR OVER 24 HOURS MUST HAVE A CLEARLY MARKED LABELING SYSTEM IN PLACE TO INDICATE THE DATE OR DAY BY WHICH THE FOOD SHALL BE CONSUMED ON PREMISES, SOLD, OR DISCARDED WHEN HELD AT A TEMPERATURE OF 41F OR LESS FOR A MAXIMUM OF 7 DAYS WITH THE DATE OF PREPARTION COUNTING AS DAY 1. PRIORITY FOUNDATION VIOLATION NO CITATION ISSUED 7-38-005

CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD - Comments: 3-603.11 MENU DOES NOT DISCLOSE AND INFORM CONSUMERS TO SPECIFIC MENU ITEMS THAT ARE UNDERCOOKED AND POTENTIAL HAZARD OF CONSUMING SUCH FOODS (SUSHI) PRIORITY FOUNDATION VIOLATION NO CITATION ISSUED.

THERMOMETERS PROVIDED & ACCURATE - Comments: OBSERVED THERMOMETER MUST BE IN SUSHI CASE AT ALL TIMES. INSTALL AND MAINTAIN.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: OBSERVED SHELVES UNDER SUSHI PREP AREA UNCLEAN WITH FOOD DEBRIS. CLEAN AND MAINTAIN SHELVES.

HOT & COLD WATER AVAILABLE; ADEQUATE PRESSURE - Comments: OBSERVED INSUFFICIENT HOT WATER AT TIME OF INSPECTION. HOT WATER WAS AT 72F. PRIORITY VIOLATION 7-38-030 (C). MUST RESTORE AND MAINTAIN HOT RUNNING WATER TO ALL SINKS. COMPANY ARRIVED AND REPAIRED WATER HEATER (BOILER) DURING INSPECTION.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: OBSERVED BACKFLOW PREVENTION DEVICE COULD NOT BE LOCATED AT MOP SINK. INSTALL AND MAINTAIN BACK FLOW PREVENTION DEVICE AT A MOP SINK.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED CLUTTER AT BACK DOOR. MUST REMOVE ALL ITEMS FROM EXIT DOOR. CLEAN AND ORGANIZE AREA.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: OBSERVED 3 HANGING LIGHTS ABOVE SUSHI MAKING AREA NEED TO BE PROTECTED. INSTALL PROTECTIVE SHIELDS OR SHATTERPROOF BULBS.

ALLERGEN TRAINING AS REQUIRED - Comments: OBSERVED NO APPROVED ALLERGEN TRAINING IN ACCORDANCE WITH PA 100-0367 ON SITE. INSTRUCTED ANY PERSONS WITH THE CITY OF CHICAGO FOOD SANITATION CERTIFICATE TO COMPLY WITH ALLERGEN TRAINING AND TO MAINTAIN.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: NOTED FOOD PREP TABLE WORK BENCH TABLE BASE WEARING AWAY.INSTRUCTED MANAGEMENT TO REPAINT BASE OF FOOD PREP TABLE. NOTED GLASS ON SUSHI DISPLAY COOLER DOOR DAMAGED.INSTRUCTED MANAGEMENT TO REPLACE DAMAGED COOLER DOOR.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: NOTED INTERIOR OF FREEZER ICED AND DIRTY.INSTRUCTED MANAGEMENT TO CLEAN FREEZER AND MAINTAIN THEM.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: NOTED PEELING PAINT ON WALL BEHIND MOPSINK AND UNFINISHED WALL UNDER/BEHIND THREE COMPARTMENT SINK.INSTRUCTED MANAGMENT TO REFINISH WALLS WITH PAINT.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: NOTED BURNT OUT LIGHT BULB AT THE KITCHEN OVER THE FOOD PREP AREA' INSTRUCTED MANAGEMENT TO REPLACE.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: NOTED 20 LIVE ROACHES ON THE FLOOR NEXT THE REFRIGERATOR AT EAST SIDE OF KITCHEN. SERIOUS VIOLATION 7-38-020

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: INTERIOR AND EXTERIOR OF HOT LINE EQUIPMENT NEEDS CLEANING INTERIOR OF REACH-IN FREEZERS ICE AND FROSTED.INSTRUCTED MANAGEMENT TO CLEAN.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: FLOOR UNDER THREE COMPARTMENT SINK,REFRIGERATORS AND FREEZERS ALL NEED TO BE CLEANED TO REMOVE FOOD PARTICULATES.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: NOTED BURNT OUT LIGHT BULB AT THE KITCHEN OVER THE FOOD PREP AREA' INSTRUCTED MANAGEMENT TO REPLACE.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: NOTED NO BI-METAL STEM THERMOMETERS FOR INTERNAL FOOD TEMPERATURES. INSTRUCTED MANAGEMENT TO GET THERMOMETERS.