Illinois, United States

to properly wash hands as a means of preventing possible contamination. Priority foundation 7-38-030c citation issued. Cos.

55. Physical facilities installed, maintained & clean
- comments: observed build-up of debris and residue in all floor drains. Instructed person in charge to clean and maintain.

58. Allergen training as required
- comments: observed no allergen training certificate on site for certified manager. The instructed person in charge of all food service safety certified managers must obtain allergen training and retain a certificate on site.

Source: chicago.gov

properly labeled; original container
- comments: observed three food storage bins in the front sushi prep area not labeled. Instructed to label food storage containers with the items with common name and maintain.

47. Food & non-food contact surfaces cleanable, properly designed, constructed & used
- comments: observed the middle door on the prep cooler in the front sushi prep area not able to remain closed. Instructed to repair mentioned prep cooler and maintain.

49. Non-food/food contact surfaces clean
- comments: observed push carts in the rear hot/cold food prep area with food debris. Instructed to clean and maintain.

51. Plumbing installed; proper backflow devices
- comments: observed handwashing sink on the side of the baxter proofer in the front bakery prep area continue to run once water petal is released. Instructed to repair mentioned sink and maintain.

55. Physical facilities installed, maintained & clean
- comments: observed the floors under the cooking and storage equipment in the rear hot/cold food prep area with food debris and grease build up. Also, observed in the walk-in cooler where milk and juices are stored for display with a sticky liquid substance. Instructed to clean all mentioned floors and maintain.

Source: chicago.gov

a minimum hot water temperature of 100 f. Priority violation 7-38-030(c) citation issued.

22. Proper cold holding temperatures
- comments: observed cooked rice held at an inadequate temperature of 50 f. Instructed manager to ensure all cold tcs foods are held at a temperature of 41 f and below. Manager discarded 10 pounds of rice ($10) priority violation 7-38-005 citation issued.

33. Proper cooling methods used; adequate equipment for temperature control
- comments: observed 1 door m3 cooler at top of staircase going to prep kitchen area with an ambient air temperature of 50 f. Instructed manager to ensure all coolers have an ambient air temperature of 41 f and below. Cooler tagged. Priority violation 7-38-005 citation issued

47. Food & non-food contact surfaces cleanable, properly designed, constructed & used
- comments: observed gaskets on 1 door m3 cooler located at staircase top near prepkitchen with torn and worn gaskets. Instructed manager to replace gaskets.

54. Garbage & refuse properly disposed; facilities maintained
- comments: observed outside receptacles filled past capacity with lids unable to close. Instructed manager to ensure lids are tight fitting at all times and to ensure the accumulation of debris is minimized to prevent rodent and insect attraction and harborage. Priority foundation violation 7-38-020(b) citation issued.

Source: chicago.gov

disposed of 1 lb of products worth $10. 00 through denaturing process. Priority violation #7-38-005. Citation issued.

38. Insects, rodents, & animals not present
- comments: observed evidence of rodent activity on premises. Noted over 20 mouse droppings on the floor in the dry food storage area behind a storage rack, 50 droppings behind a boiler in the kitchen near the back exit door, and 2 mouse droppings on the rack with flour and starch by 3-compartment sink. Instructed to clean and sanitize affected areas. Recommended to consult with pest control company to eliminate pest activity. Priority foundation #7-38-020(a). Citation issued.

41. Wiping cloths: properly used & stored
- comments: observed wiping cloths on prep tables at front and rear prep areas not properly stored. Instructed to properly store all washcloths in a sanitizing solution especially when not in use.

49. Non-food/food contact surfaces clean
- comments: observed the interior of the freezer holding frozen fruits in need of cleaning. Instructed to detail clean and mainatin.

55. Physical facilities installed, maintained & clean
- comments: observed food debris and spills on the floors and surfaces throughout the facility. Instructed to detail clean under all shelving units, cooking equipment, interior of prep coolers, hot-holding units, prep tables, and deep fryers to remove spills, food debris, dirt buildup, and- or grease. Must maintain at all times.

56. Adequate ventilation & lighting; designated areas used
- comments: observed a burned out light-bulb in the dry food storage area. Instructed to replace bulb and maintain lighting in the unit.

Source: chicago.gov

Proper cold holding temperatures
- comments: observed time/temperature control for safety food (2lbs of shrimp) at improper cold holding temperatures ranging from 60f located in prep area. Instructed to discard and denature all tcs food and to maintain a cold holding temperature of 41f at all times. Priority violation. 7-38-005. Citation issued.

35. Approved thawing methods used
- comments: observed pork being thawed at room temperature. Instructed person in charge must utilize running water with enough volatility when thawing. Must meet proper thawing requirements and maintain.

36. Thermometers provided & accurate
- comments: observed no thermometer in rear cold hold unit. Instructed person in charge to provide thermometers in all cold hold units.

47. Food & non-food contact surfaces cleanable, properly designed, constructed & used
- comments: observed torn gasket in cold hold unit in front prep area. Instructed person in charge to repair and maintain.

49. Non-food/food contact surfaces clean
- comments: observed build up of spillage and debris on interior of cold hold units throughout facility. Instructed person in charge to clean and maintain.

56. Adequate ventilation & lighting; designated areas used
- comments: observed grease build up of filters in ventilation system. Instructed person in charge to clean and maintain.

Source: chicago.gov

use until haccp plan is provided. Must contact the chicago dept of public health for approval. Priority violation 7-38-005 no citation issued

32. Variance obtained for specialized processing methods
- comments: observed no variance or haccp plan provided for vacuum packaging. Management instructed to have an approved haccp plan and variance approved by the city of chicago. Priority foundation 7-38-005. No citation issued.

48. Warewashing facilities: installed, maintained & used; test strips
- comments: observed 3-compartment sink not in proper working order. When water is drained from one compartment, another compartments floods. Instructed manager to ensure 3-compartment sink is in proper working order. Priority foundation violation 7-38-025 citation issued.

Source: chicago.gov

times. Priority foundation violation 7-38-030(c),citation issued. Consolidated with the above citation.

10. Adequate handwashing sinks properly supplied and accessible
- comments: observed no hand soap provided at the hand washing sink located at front coffee/beverage preparation area. Instructed to provide hand soap at all hand washing sinks at all times. Priority foundation violation 7-38-030(c),citation issued.

14. Required records available: shellstock tags, parasite destruction
- comments: observed no shellfish tag for oysters. A shellstock certification tag shall be maintained with the original container until emptied and then retained for 90 days from the date of the last one sold. Shellfish tags must be with the product at all times, and shellfish tags must be dated with the date when the last shellfish was used or consumed from the container. Management voluntarily discarded the said oysters. Total value: $300. 00 total weight 20 lbs. Priority foundation violation 7-38-005,citation issued.

23. Proper date marking and disposition
- comments: observed ready-to-eat, tcs foods held for more than 24 hours (assorted salsas,beans,rice,ceviche etc) not date marked to indicate the date in which the food must be consumed or discarded. Instructed to date mark all ready-to-eat, tcs foods held more than 24 hours. Priority foundation violation 7-38-005,citation issued.

37. Food properly labeled; original container
- comments: observed bulk containers on the storage rack in basement prep area without a label. Instructed to provide the common name on all bulk containers to properly identify item (salt, sugar, flour etc).

38. Insects, rodents, & animals not present
- comments: observed approximately 25 rodent (mice) droppings on the floor underneath the storage racks in the kitchen prep area and approx:25 rodent (mice) droppings inside the furnace closet adjacent to the kitchen prep area. Instructed to detail clean and sanitize and remove all rodent droppings from all affected areas. Additional pest control service is needed to eliminate the pest activity. Priority foundation violation 7-38-020(a),citation issued.

40. Personal cleanliness
- comments: observed food handling employees preparing food without wearing a hair restraint. Instructed that all food handling employees must wear a hair restraints while preparing foods.

41. Wiping cloths: properly used & stored
- comments: instructed to properly store all washcloths in a sanitizing solution especially when not in use.

44. Utensils, equipment & linens: properly stored, dried, & handled
- comments: instructed to properly store and invert multi-use pots,pans on the kitchen storage racks to prevent contamination before use (handles-up).

47. Food & non-food contact surfaces cleanable, properly designed, constructed & used
- comments: observed stained cutting boards on tops of the prep line coolers at kitchen prep area. Instructed to resurface or replace the cutting boards and maintain.

47. Food & non-food contact surfaces cleanable, properly designed, constructed & used
- comments: observed chipped paint and rust on the wire storage racks in the walk-in cooler and walk-in-freezer and storage rack in basement prep area. Instructed to remove chipped paint and rust and repaint or replace the shelves and maintain.

49. Non-food/food contact surfaces clean
- comments: instructed to detail clean the grease on the outside and inside of the deep fryer,sides of cooking grill,4 burner stove,kitchen storage racks and maintain.

55. Physical facilities installed, maintained & clean
- comments: instructed to detail clean and maintain floors with grease and dried food debris accumulation along the walls and in all corners throughout kitchen prep/cooking area and rear storage room especially under and around cooking equipments.

55. Physical facilities installed, maintained & clean
- comments: instructed to detail clean and organize basement rear storage room and remove unnecessary articles due to potential pest harborage and elevate mops,brooms cleaning equipments off the floor at least 6' inches to facilitate cleaning and maintain.

56. Adequate ventilation & lighting; designated areas used
- comments: instructed to detail clean ceiling ventilation covers throughout the kitchen prep/dishwashing areas and inside the washrooms to remove accumulation of dusts.

57. All food employees have food handler training
- comments: observed a food handling employee without a food handler certificate. Instructed to show proof of training for all food handling employees and maintain as required.

58. Allergen training as required
- comments: observed the certified food manager with expired allergen training certificate. Instructed to provide and maintain as required.

Source: chicago.gov