NEW TOKYO

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. A SPLASH GUARD IS NEEDED BETWEEN THE MOP SINK AND 3 COMPARTMENT SINK.SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT MATERIAL.DO NOT USE NEWS PAPAER TO STORE ANY FOOD PRODUCTS.USE FOOD BAGS.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. CLEAN INTERIOR OF CHEST FREEZERS.ICE BUILD-UP.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. FLOOR CEMENT UNDER THE COOLER NEXT TO EXIT DOOR IN POOR REPAIR,BROKEN.FLOOR SURFACE MUST BE SMOOTH, CLEANABLE AND NON-ABSORBENT MATERIAL.KEEP CORNERS AND ALONG THE BASEBOARD WALL FREE OF DEBRIS.SWEEP BASEMENT AREA.(ICE MACHINE IS STORED IN IT).

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health. HOT WATER HANDLE IS LEAKING AT 3 COMPARTMENT SINK, INSTRUCTED TO REPAIR.ALSO PROVIDE NEW STOPPERS FOR THE SAME SINK.DO NOT USE PLASTIC GAGS.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units. THERMOMETERS IS NEEDED IN ALL CHEST FREEZERS.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. DETAIL CLEAN THE VENTILATION HOOD AND FILTERS ABOVE THE COOKING EQUIPMENT, GAS LINES BEHIND THE COOKING EQUIPMENT.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. DETAIL CLEAN THE FLOOR UNDERNEATH AND BEHIND THE COOKING EQUIPMENT (BUILDUP OF GREASE AND FOOD AGAINST THE WALL).

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: The walls and ceilings shall be in good repair and easily cleaned. DETAIL CLEAN AND REPAINT THE PAINTED SURFACES UNDER THE EXPOSED HANDSINK, ALSO THE WALLS AND BASEBOARD IN THE REAR PREP AREA AND STAFF RESTROOM. SEAL THE BASEBOARD TO THE WALL IN THE STAFF RESTROOM.