RA SUSHI

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: IN THE CUSTOMER RESTROOMS ON THE 1ST FLOOR FOUND THE BOTTOM HAND SINK COVERS IN POOR REPAIR. MUST REPAIR AND MAINTAIN SO AS TO BE SMOOTH AND EASILY CLEANABLE AT ALL TIMES.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: IN THE STAFF MEN'S BASEMENT RESTROOM FOUND A STAINLESS STEEL BATHROOM STALL BEAM HANGING OFF THE WALL. MUST REPAIR AND MAINTAIN.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: FOUND BLACKISH SUBSTANCE ON THE CEILING IN THE BASEMENT ABOVE THE WALK-IN COOLER. ALSO FOUND PEELING PAINT IN THE CEILING IN THE EAST CORNER OF THE LIQUOR STORAGE ROOM AREA. ALSO FOUND A MEDIUM SIZED HOLE IN THE CEILING ACROSS FROM THE WALK-IN LIQUOR COOLER. MUST CLEAN, SANITIZE, SEAL HOLE AND REMOVE PAINT AT THE ABOVE STATED AREAS SO AS TO HAVE SMOOTH AND CLEANABLE SURFACES. FOUND SMALL HOLES AND CRACKS AT THE BOTTOM WALL ON THE RIGHT HAND SIDE OF THE STAIRCASE LEADING TO THE BASEMENT AREA. MUST SEAL, REPAIR AND MAINTAIN ABOVE STATED WALL.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: FOUND ALL OF THE EXHAUST VENTS IN THE BASEMENT RESTROOMS NOT WORKING.MUST REPAIR THE EXHAUST VENTS IN ALL STAFF RESTROOMS LOCATED IN THE BASEMENT. FOUND A BROKEN COLD WATER FAUCET HANDLE(HAND SINK ON THE LEFT HAND SIDE) IN THE STAFF LADIES RESTROOM IN THE BASEMENT AT ONE OF TWO HAND SINKS.MUST REPAIR AND MAINTAIN. FOUND A LEAKING COLD WATER FAUCET HANDLE AT THE HAND SINK IN THE REAR KITCHEN AREA NEXT TO THE DISH MACHINE.MUST REPAIR AND MAINTAIN.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: MISSING 1 ICE BIN COVER FOR CONSUMABLE ICE BIN AT BAR AREA.INSTRUCTED TO PROVIDE AND MAINTAIN.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: POTENTIALLY HAZARDOUS FOODS STORED AT IMPROPER TEMPERATURES INSIDE OF THE PREP COOLER. OBSERVED COOKED RICE AT KITCHEN WOK TABLE AT 78.9F,CONTAINERS OF PRE-MADE ASSORTED SUSHI ROLLS AT 44.9F-47.9F FROM PREVIOUS NIGHT STORED INSIDE THE 2 DOOR SUSHI PREP COOLER.INSTRUCTED MANAGER TO MONITOR AND MAINTAIN ALL COLD FOODS MUST BE MAINTAINED AT 40F OR BELOW AND HOT FOODS MUST BE MAINTAINED AT 140F OR ABOVE. CRITICAL VIOLATION 7-38-005(A).

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION - Comments: FOOD (ICE) NOT PROTECTED DURING STORAGE INSIDE OF THE ICE MACHINE. OBSERVED BLACK SLIMY SUBSTANCES THROUGHOUT INTERIOR WATER COMPONENTS OF THE ICE MACHINE. MANAGEMENT INSTRUCTED TO TURN OFF MACHINES, REMOVE ICE AND HAVE INTERIOR OF ICE MACHINE CLEANED AND SANITIZED AND MAINTAINED. SERIOUS VIOLATION 7-38-005(A).

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: NO VALID ORIGINAL CITY OF CHICAGO SANITATION CERTIFICATE POSTED TO VIEW AT THIS TIME.NO CERTIFIED FOOD MANAGER ON DUTY WHILE POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED i.e.SUSHI,SOUP. INSTRUCTED TO HAVE A CERTIFIED FOOD MANAGER ON SITE AT ALL TIMES. SERIOUS VIOLATION 7-38-012

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: MISSING 1 ICE BIN COVER FOR CONSUMABLE ICE BIN AT BAR AREA.INSTRUCTED TO PROVIDE AND MAINTAIN.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: MISSING 2 SINK STOPPERS FOR THE KITCHEN 3 COMPARTMENT SINK.INSTRUCTED TO PROVIDE AND MAINTAIN. REPAIR LOOSE COLD HANDLE AT THE KITCHEN 3 COMPARTMENT SINK AND MAINTAIN.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: NOTED A SLIGHT DISCOLORATION INSIDE UPPER COMPARTMENT OF ICE MACHINE. INSTRUCTED TO CLEAN,SANITIZE AND MAINTAIN.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: INSTRUCTED TO CLEAN AND MAINTAIN FLOORS ALONG WALL BASE AND UNDERNEATH EQUIPMENT ESPECIALLY BY THE COOKING STOVE, AT THE LIQUOR DRY STORAGE ROOM AT THE BASEMENT AND AT THE BAR.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: NOTED LOW WATER PRESSURE AT ONE OF TWO HAND WASH SINK OF THE MENS EMPLOYEES BATHROOM.INSTRUCTED TO REPAIR AND MAINTAIN.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: INSTRUCTED TO CLEAN AND ORGANIZE ALL UNNECESSARY ARTICLE ON STAIR WAY BETWEEN FIRST FLOOR AND BASEMENT TO PREVENT HIDING PLACES FOR PEST.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: ICE BUILD-UP ON CEILING & WALL BY WALK-IN FREEZER DOOR MUST BE ADDRESSED. CUTTING BOARDS WITH DEEP GROOVES MUST BE ADDRESSED ALSO. All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: FLOOR MATS & EXTERIOR OF GARBAGE BINS MUST BE KEPT CLEAN. All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: FLOOR DRAINS AT BAR & DISHROOM, ALONG WALLBASES BEHIND COOKING EQUIPMENT & REAR PREP SINK MUST BE FREE OF FOOD DEBRIS/DIRT. The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: FOLLOWING PLUMBING ISSUES MUST BE ADDRESSED: LEAK UNDER REAR SUSHI STATION PREP SINK, UNDER THE RIGHT COMP. OF THE 3-COMP. SINK & AT ELBOW PIPE AT FRONT OF DISHMACHINE. 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.

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 GREASE ON THE LINES BEHIND THE COOKING EQUIPMENT, INTERIOR OF THE ICE MACHINE AND WASHBOWLS IN THE WOMEN'S EMPLOYEE RESTROOM HANDSINKS.

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 THE DUST ON THE CEILING TILES SURROUNDING THE EXHAUST VENT IN THE REAR PREP AREA. OBSERVED EXCESSIVE RUST ON THE WALL OF THE WALK-IN COOLER. MUST PAINT OR REPLACE AFFECTED WALL SECTION.

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. INTERIOR ICE MACHINE MUST CLEAN AND SANITIZE.

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. MUST REMOVE THREADED NOZZLE ON SUSHI BAR PREP SINK. LEAK FROM UNDER BASEMENT UTILITY MOP SINK ONTO FLOOR AND CAUSING POOLING WATER THROUGHOUT AND IN DRY STORAGE ROOM. MUST REPAIR. LEFT WASHBOWLS IN BOTH BASEMENT WASHROOMS BROKEN. MUST REPAIR.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: Cleaning equipment shall be properly stored away from food, utensils, equipment, and clean linens. All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors. EMPLOYEES MUST NOT STORE PERSONAL BELONGINGS ON COOKS LINE.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: All food not stored in the original container shall be stored in properly labeled containers. MUST LABEL ALL BULK FOOD ITEM CONTAINERS.

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. MUST SEAL OPENINGS AROUND 1ST FLOOR MOP SINK PLUMBING FIXTURES.

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 INTERIOR OF FRYERS AND HOOD OVER COOKING EQUIPMENT AND REMOVE GREASE AND FOOD DEBRIS.

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. MUST DETAIL CLEAN FLOORS IN PREP AREA AND IN BASEMENT STORAGE AREAS.

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. REPAIR LEAKY CEILING IN BASEMENT LIQUOR STORAGE ROOM.

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. REPAIR BROKEN TOILET BOWL HANDLE IN BASEMENT WASHROOM. ALSO REPAIR SLOW DRAIN AT MOP SINK IN BASEMENT. PROVIDE VENTILATION IN ALL BASEMENT WASHROOMS.