AGAMI JAPANESE RESTAURANT

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: OBSERVED LEAKS FROM THE FAUCET AT THE THREE COMPARTMENT SINKS LOCATED IN THE BAR AND DISHWASHING AREA, AND SLOW DRAINAGE AT BATHROOM HANDWASHING SINKS. INSTRUCTED TO REPAIR AND MAINTAIN.

GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED - Comments: 5-501.116 INSTRUCTED TO DETAIL CLEAN AND MAINTAIN EXTERIOR SURFACES OR REPLACE GREASE DUMPSTER IN REAR OUTSIDE (ENCLOSED GARBAGE AREA).

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING - Comments: 2-102.13 SOME FOOD HANDLERS WITH EXPIRED FOOD HANDLER TRAINING CERTIFICATE. INSTRUCTED TO PROVIDE CURRENT CERTIFICATE FOR EACH EMPLOYEE.

ALLERGEN TRAINING AS REQUIRED - Comments: 2-102.13 CERTIFIED FOOD MANAGER WITH EXPIRED ALLERGEN TRAINING CERTIFICATE. INSTRUCTED MANAGEMENT, ANY PERSON WITH CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE TO COMPLY WITH CURRENT ALLERGEN TRAINING CERTIFICATION.

FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: FOUND LOW TEMPERATURE DISH WASHING MACHINE AT IMPROPER FINAL SANITIZING RINSE AT 0 PPM CHLORINE CONCENTRATION. (DISHMACHINE NOT IN USED) INSTRUCTED MANAGER TO FIX AND MAINTAIN. A MECHANICAL DISHWASHING MACHINES SHOULD PROVIDE A FINAL SANITIZING RINSE OF EITHER 50 – 100 PPM CHLORINE (FOR CHEMICAL SANITIZING MACHINE) OR 180F FINAL RINSE (FOR HOT WATER SANITIZING MACHINE). DISHMACHINE TAGGED ‘HELD FOR INSPECTION’. INSTRUCTED NOT TO USE UNTIL REPAIRED (SEE COMMENTS BELOW). PRIORITY VIOLATION 7-38-025

CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD - Comments: OBSERVED NO CONSUMER ADVISORY DISCLOSURE ON THE MENUS FOR RAW OR UNDERCOOKED FOODS.INSTRUCTED MANAGEMENT TO DISCLOSE OR DESCRIBE WHICH FOODS CAN BE ORDERED RAW OR UNDERCOOKED AND LINK THOSE ITEMS WITH AN ASTERISK (*) TO A REMINDER STATEMENT ON THE MENU. MUST INCLUDE THE FOLLOWING SENTENCE BEFORE THE REMINDER STATEMENT: "THESE FOODS CAN BE ORDERED RAW OR UNDERCOOKED OR MAY CONTAIN RAW OR UNDERCOOKED INGREDIENTS." PRIORITY FOUNDATION VIOLATION 7-38-005

GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED - Comments: INSTRUCTED TO DETAIL CLEAN AND MAINTAIN EXTERIOR SURFACES OR REPLACE GREASE DUMPSTER IN REAR OUTSIDE (ENCLOSED GARBAGE AREA).

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOORS ALONG THE WALLS AND IN ALL CORNERS IN REAR STORAGE AREA.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING - Comments: SOME FOOD HANDLERS WITH EXPIRED FOOD HANDLER TRAINING CERTIFICATE. INSTRUCTED TO PROVIDE CURRENT CERTIFICATE FOR EACH EMPLOYEE.

ALLERGEN TRAINING AS REQUIRED - Comments: CERTIFIED FOOD MANAGER WITH EXPIRED ALLERGEN TRAINING CERTIFICATE. INSTRUCTED MANAGEMENT, ANY PERSON WITH CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE TO COMPLY WITH CURRENT ALLERGEN TRAINING CERTIFICATION.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: OBSERVED NO SPLASH-GUARD BETWEEN EXPOSED HANDSINK AND PREP SINK, LOCATED IN THE REAR PREPARATION AREA. INSTRUCTED THE PERSON IN CHARGE TO INSTALL A WASHABLE SPLASH-GUARD TO PREVENT CONTAMINATION.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED RUSTED STORAGE RACKS IN WALK IN COOLER, LOCATED IN THE REAR PREPARATION AREA. INSTRUCTED THE PERSON IN CHARGE TO REMOVE RUST AND ENSURE SURFACES ARE SMOOTH AND EASILY CLEANABLE.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: OBSERVED FOOD/GREASE BUILD UP ON VENTILATION HOOD FILTERS. MUST CLEAN AND MAINTAIN.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: LABEL FOOD CONTAINERS WITH COMMON NAME AT STORAGE AREA.

WIPING CLOTHS: PROPERLY USED & STORED - Comments: MUST STORE WIPING CLOTHS IN PREP AREAS IN SANITIZER BUCKET BETWEEN USES TO PREVENT CROSS CONTAMINATION. INSTRUCTED TO MAINTAIN.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OPENING ON METAL SHEET BETWEEN PREP COOLER AND PREP TABLE MUST BE SEALED.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: MUST NOT USE TIN FOIL AS LINER FOR COOKING EQUIPMENT AND ON PIPES LINE BEHIND THE COOKING EQUIPMENT. OR CARDBOARD AS LINER FOR SHELVING.SURFACE MUST BE SMOOTH AND CLEANABLE.INTERIOR AND EXTERIOR OF THE GAS STOVE WITH EXCESSIVE GREASE AND FOOD DEBRIS. MUST CLEAN AND MAINTAIN.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: NO BACK FLOW PREVENTION DEVICE PROVIDED AT ICE MACHINE WATER LINE,AT STORAGE AREA. MUST INSTALL SO BACK FLOW PREVENTION DEVICE MAY BE LOCATED TO BE SERVICED AND MAINTAIN. ALSO MUST REPLACE BROKEN BACKFLOW PREVENTION DEVICE AT MOP SINK.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: WALL CAULKING ALONG THREE COMPARTMENT SINK IS CRAKED AND UNEVEN.REPLACE.SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT SURFACE

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: BURNED LIGHT BULB UNDER THE HOOD NORTH SITE OF EQUIPMENT

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: NO SPLASH GUARD BETWEEN THE SUSHI PREP EXPOSED HAND SINK AND SUSHI PREP TABLES. MUST INSTALL A WASHABLE SPLASH GUARD.

IN-USE UTENSILS: PROPERLY STORED - Comments: NOTED SERVING PLATES ON SHELVES AT THE DISH WASHING AREA AND THE SUSHI PREP AREA NOT PROPERLY STORED. INSTRUCTED TO INVERT ALL SERVING PLATES AT THE DINNING TABLES TO PREVENT DUST ACCUMULATION.

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.