KIMURA SUSHI

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: PREP COOLER IN POOR REPAIR, NOT MAINTAINING COLD TEMPS 40'F AND BELOW, COOLER READING 50'F, ICE BUILD-UP INSIDE COOLER, INSTRUCTED TO HAVE REPAIR, AND MAINTAIN TEMPS 40'F AND BELOW, COOLER TAGGED, INSTRUCTED TO RESTRICT USE OF POTENTIALLY HAZARDOUS FOODS, CRITICAL VIOLATION: 7-38-005(A)

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: OBSERVED POTENTIALLY HAZARDOUS FOODS SUCH AS CHICKEN, CHEESE, EGGS (5) DOZEN, SWEET POTATOES, SPRING ROLLS, ALL AT IMPROPER TEMP, READING 50-60'F, APPROX., 20 POUNDS TOTAL, ALL PRODUCT DUMPED AND DENATURED AT A COST OF $150.00, INSTRUCTED TO MAINTAIN ALL COLD FOODS 40'F AND BELOW, CRITICAL VIOLATION: 7-38-030

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED - Comments: EXPOSED HAND SINK NOT ACCESSIBLE FOR HAND WASHING, POTS BEING STORED INSIDE SINK, INSTRUCTED TO RESTRICT STORING POTS, PANS OR UTENSILS INSIDE SINK, CRITICAL VIOLATION: 7-38-030

DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED - Comments: THREE COMPARTMENT SINK IN POOR REPAIR, SINK BACKING UP FROM MIDDLE SINK INTO OTHER COMPARTMENTS WHEN WASTEWATER IS DRAINING, SINK NOT BEING PROPERLY MAINTAINED, INSTRUCTED TO REPAIR, SERIOUS VIOLATION: 7-38-030

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: COOKING EQUIPMENT AND VENTS ABOVE COOKING EQUIPMENT NOT CLEAN, INSTRUCTED TO CLEAN DAILY,

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: FLOORS NOT CLEAN UNDER AND BEHIND EQUIPMENT, THROUGHOUT PREMISES, INSTRUCTED TO CLEAN DAILY,

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: CLUTTER IN ALL STORAGE AREAS, INSTRUCTED TO CLEAN AND BETTER ORGANIZE,

FOOD HANDLER REQUIREMENTS MET - Comments: 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.

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: SUSHI REFIGERATED CASES NOT ON. INSTD TO BE ON AND MAINTAIN 40F OR BELOW.

WATER SOURCE: SAFE, HOT & COLD UNDER CITY PRESSURE - Comments: NO HOT RUNNING WATER UNDER CITY PRESSURE AT ANY SINKS. INSTD TO PROVIDE.

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED - Comments: EXPOSED HANDSINK IMPROPERLY DRAINING, STANDING WATER IN BASIN. INSTD TO REPAIR PROPERLY.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: RUSTY SURFACES ON BOTTOM OF PREP TABLE. INSTD TO REMOVE RUST. RAW WOOD STORAGE UNIT UNDER FRONT COUNTER LINE. INSTD TO SEAL RAW WOOD.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: WALL BASE IN POOR REPAIR UNDER 3-COMPARTMENT SINK. INSTD TO REPAIR SAME SO AS TO BE A SMOOTH, EVEN, EASILY CLEANABLE SURFACE.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: LIGHTSHIELDS MISSING IN PREP AREA. PROVIDE SAME.