3809 North Broadway,
Chicago,
60613
Illinois,
United States
Report date: Jun 17, 2024
1. Person in charge present, demonstrates knowledge, and performs duties
- comments: the person in charge does not have a city of chicago food service sanitation certificate. Priority foundation.
2. City of chicago food service sanitation certificate
- comments: no valid city of chicago food service sanitation certificate posted on the premises or such a person on site during the inspection while tcs foods were being prepared and served. Priority foundation violation 7-38-012 citation issued.
6. Proper eating, tasting, drinking, or tobacco use
- comments: observed a food handler in the food prep area with an open beverage. Reviewed proper areas, methods for employees to consume beverages and foods.
10. Adequate handwashing sinks properly supplied and accessible
- comments: noted the bar hand washing sink found being used as a slop sink with a metal strainer inside the sink making the sink not accessible for hand washing use. Hand sinks must be used for hand washing purposes only and accessible at all times. ----noted the water filtration system on the sushi prep hand washing sink must be removed. Hand sinks must be used for hand washing purposes only. Priority foundation violation 7-38-030(c) citation issued.
10. Adequate handwashing sinks properly supplied and accessible
- comments: no paper towels located at the bar hand washing sink. Must provide at all times. Priority foundation violation. See the above violation #10 for citation.
14. Required records available: shellstock tags, parasite destruction
- comments: no records or documentation on site or available for review for parasite destruction of sushi fish and cut/portioned frozen salmon wrapped in plastic wrap, unlabeled inside the walk-in freezer. Must provide the proper parasite destruction documentation. Priority foundation violation 7-38-005 citation issued.
16. Food-contact surfaces: cleaned & sanitized
- comments: chlorine chemical dish washing machine not properly dispensing chlorine sanitizer. Noted after several wash cycles less than 10 ppm chlorine with a final rinse temperature of 135. 7f. Instructed to wash, rinse and sanitize all dishware at the three compartment sink. Machine tagged held for inspection and must not use until repaired and properly dispenses chlorine, c. D. P. H contacted for re-inspection and tag removal. Priority violation 7-38-025 citation issued.
16. Food-contact surfaces: cleaned & sanitized
- comments: noted the upper water reservoir of the basement ice machine and inside the bin with pink and black slime substance dripping down into the ice. Instructed to remove all slime, clean and sanitize all affected areas. Priority foundation violation 7-38-005 citation issued.
22. Proper cold holding temperatures
- comments: noted the following foods in two coolers held at improper temperatures: sausage inside the small walk-in cooler at 45f, pre-cooked potatoes at 45. 9f. In the cooks line cooler: ham at 48. 9f, corned beef hash at 48f. All tcs foods discarded in both coolers. Priority violation 7-38-005 citation issued.
33. Proper cooling methods used; adequate equipment for temperature control
- comments: noted the above mentioned cooks line cooler and small walk-in cooler unable to maintain adequate temperatures. Walk-in cooler at 49. 6f with pre-cooked potatoes at 45. 9f. Cooks line cooler at 49. 4f with ham at 48. 9f. Both coolers tagged held for inspection and must not use until repaired, maintains an adequate temperature of 41f or below and c. D. P. H contacted by written request for re-inspection and tag removal. Priority violation 7-38-005 citation issued.
37. Food properly labeled; original container
- comments: bulk rice container in the sushi prep must be labeled with the product common name.
38. Insects, rodents, & animals not present
- comments: rear exit screened door with torn rubber strip on the bottom threshold and an open 1/4 inch gap. Instructed to replace rubber strip and provide a tight fitting seal on the bottom of the door.
43. In-use utensils: properly stored
- comments: noted in-use cooks line utensils being stored in a container of water at a temperature of 87. 8ff. If stored in hot water, must maintain a minimum temperature of 135f or store on/in a clean surface/container and wash, rinse, sanitize as need or every 4 hours.
45. Single-use/single-service articles: properly stored & used
- comments: all stored items throughout the sushi bar and throughout the basement must be elevated from the floors.
47. Food & non-food contact surfaces cleanable, properly designed, constructed & used
- comments: must not use tape as a means of repair for blender on site.
49. Non-food/food contact surfaces clean
- comments: metal rack shelving throughout the small walk-in cooler with encrusted food debris. Must clean and maintain.
49. Non-food/food contact surfaces clean
- comments: must not use cloth towels or cardboard as liner for shelving throughout. ----top of the dish washing machine with dirt and debris. ----exterior of the cooks line garbage cans with encrusted food debris and in the handle. Must clean and maintain all. ----all raw wooden surfaces throughout the sushi bar prep area ie: cabinets, shelving etc. Must be painted/sealed to be smooth, cleanable and non-absorbent.
51. Plumbing installed; proper backflow devices
- comments: leak under the dish washing machine into bucket. Must repair. --
52. Sewage & waste water properly disposed
- comments: cooks line hand washing sink unable to dispose of waste water. Sink completely clogged and does not not drain any of the waste water. Must repair to properly drain and dispose of waste water. Priority violation 7-38-030(c) citation issued.
55. Physical facilities installed, maintained & clean
- comments: broken, cracked, missing and damaged floor tiles throughout the cooks line and dish area. Must replace/repair all affected areas. ----must remove all uneven, spray foam sealant along baseboard coving throughout the sushi bar area to be smooth and cleanable.
55. Physical facilities installed, maintained & clean
- comments: outdoor bus pans, water for consumption dispenser, unused cooking equipment must be removed from the rear outdoor walkway. ----motorized scooters must not be stored in the sushi prep area. ----all unnecessary items including contruction material stored throughout the basement dry food storage and rear storage areas must be removed from the premises and all other need items must be stored elevated and organized.
55. Physical facilities installed, maintained & clean
- comments: excessive dust/dirt on walls and ceiling at the small walk-in cooler and entrance to dish area. ----dirty floor drain at the kitchen three compartment sink and under the dish washing machine. Must clean and maintain all. ----hole in the wall around piping at the dish washing machine filled with tinfoil. Must properly seal to be smooth and cleanable.
56. Adequate ventilation & lighting; designated areas used
- comments: noted employees personal bags being stored in food prep areas. Must provide designated employee storage not in food prep or food contact areas.
57. All food employees have food handler training
- comments: no proof of food handler training or certificates on site for all required employees.
Source:
chicago.gov
