Food Safety Report: Greentea Japanese Restaurant, 2336 N Clark St, Chicago, Il, USA.

Chicago, 60614 Illinois, United States

Report date: May 12, 2026
10. Adequate handwashing sinks properly supplied and accessible
- comments: no hand washing sink located in the basement prep area where sushi rice is prepared. Instructed to install a hand washing sink with hot and cold running water, soap and paper towels that properly drains. Priority foundation violation 7-38-030(c) citation issued.

10. Adequate handwashing sinks properly supplied and accessible
- comments: two hand washing sinks noted not accessible for hand washing. The server station hand sink found blocked by a bucket inside the sink. The sushi prep sink blocked by a garbage can and a cutting board. Manager cleared all sinks during the inspection and reviewed all hand washing sinks must be accessible for use at all times. Priority foundation violation see the above violation 10 for citation.

10. Adequate handwashing sinks properly supplied and accessible
- comments: no soap available at the prep/dish hand washing sink. Instructed must provide soap at all hand washing sinks at all times. Priority foundation violation see the above violation 10 for citation.

21. Proper hot holding temperatures
- comments: noted approximately 1 lb cooked, partially wrapped fish inside the toaster oven that was not turned on at an improper hot holding temperature of 98f. All discarded. Reviewed hot holding temperature requirements. Priority violation 7-38-005 citation issued.

36. Thermometers provided & accurate
- comments: missing internal thermometers inside the sushi prep top coolers and small white cooler. Instructed to replace.

37. Food properly labeled; original container
- comments: all bulk foods not stored in the original container must be labeled with the product common name.

40. Personal cleanliness
- comments: must provide a beard restraint for the chef with a beard.

41. Wiping cloths: properly used & stored
- comments: all prep area wiping cloths must be held in a container with a sanitizing solution between use.

43. In-use utensils: properly stored
- comments: noted in-use cooks line utensils being stored in a container of water at a temperature of 61.3f. 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 in the basement storage closet 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 inside coolers or used on equipment. Must not use cardboard as shelving in the sushi prep area. Must not use plastic grocery bags as food containers in the box freezers.

47. Food & non-food contact surfaces cleanable, properly designed, constructed & used
- comments: noted torn rubber door gaskets on rear prep two door cooler and basement prep two door cooler. Instructed to replace.

49. Non-food/food contact surfaces clean
- comments: must not use paper towels as liner inside coolers or on shelving throughout the food prep areas.

49. Non-food/food contact surfaces clean
- comments: dirty interior of the toaster oven. Instructed to clean and maintain.

55. Physical facilities installed, maintained & clean
- comments: floors under and around the deep fryers with excessive grease and food debris. Instructed to clean and maintain.

55. Physical facilities installed, maintained & clean
- comments: unused cooler on the rear outdoor patio must be removed from the premises to prevent rodent harboring.

Source: chicago.gov