2801 West Howard Street,
Chicago,
60645
Illinois,
United States
Report date: May 31, 2022
10. Adequate handwashing sinks properly supplied and accessible
- comments: no hand washing signage is located at any hand washing sinks. Must provide.
14. Required records available: shellstock tags, parasite destruction
- comments: no records were maintained on-site by the license holder for frozen wild salmon on-site for parasite destruction on the premises. Noted frozen salmon on site. Raw fresh salmon, raw tuna, and other assorted raw fish. No records from the raw fish purveyors or freezing records on site. Must provide such records and maintain. Priority foundation violation 7-38-005 citation issued.
15. Food separated and protected
- comments: observed the following foods not protected during storage from raw animal origin foods. Shelled raw whole eggs noted being stored directly next to fresh chopped garlic, fresh green onion, and chilis in the upper compartments of the cook's line two-door cooler. Raw whole eggs are stored on flats on the upper top shelving in the tall reach-in cooler directly above uncovered cooked chicken. Foods discarded. Reviewed proper food storage of raw and cooked foods. Priority violation 7-38-005
20. Proper cooling time and temperature
- comments: approximately 50 lbs of cooked chicken being improperly cooled and stored in large, deep bus pans inside the tall reach-in cooler at temperatures between 77. 9f to 88. 5f with no cooling temperature logs on site. Management states the chicken was cooked that morning. All discarded. Priority violation 7-38-005 citation issued.
21. Proper hot holding temperatures
- comments: observed cooked tempura vegetables in containers on shelving in the rear food prep area held at improper hot holding temperatures of cooked zucchini at 75. 9f and cooked carrots at 76. 8f. All discarded. Priority violation 7-38-005. See the above violation #20 for citation.
22. Proper cold holding temperatures
- comments: observed raw ready-to-eat tuna inside the sushi display cooler at 44. 6f, raw salmon at 49. 1f, and crab at 45. 3f. All foods discarded. Instructed to hold all cold foods at 41f or below. Priority violation 7-38-005 see violation #20 above for citation.
23. Proper date marking and disposition
- comments: observed assorted cooked tcs foods throughout coolers with no expiration dates or any dates/labels of any kind. Foods such as cooked beef, cooked chicken, and prepared soups. All foods discarded. Instructed must properly date label all prepared tcs foods held longer than 24 hours with an expiration date no longer than 7 days. Priority foundation violation 7-38-005 citation issued.
25. Consumer advisory provided for raw/undercooked food
- comments: the menu does not disclose and inform consumers of the specific menu items, such as raw fish that are raw or undercooked. Must disclose and remind customers of such food on the printed and virtual menus. Priority foundation violation. 7-38-005. No citation issued.
33. Proper cooling methods used; adequate equipment for temperature control
- comments: sushi display cooler is unable to maintain adequate temperature. Noted ambient temperature of 56. 1 with food such as raw fish at 49. 1f. Cooler tagged held for inspection and must not use until repaired and maintains a temperature of 41f or below. Priority violation 7-38-005 citation issued.
36. Thermometers provided & accurate
- comments: missing internal thermometers in several coolers. Must provide for all.
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: all food handlers/preparers must wear effective hair and beard restraints.
41. Wiping cloths: properly used & stored
- comments: all prep area wiping cloths must be held in a container with a sanitizing solution between use.
47. Food & non-food contact surfaces cleanable, properly designed, constructed & used
- comments: torn and frayed spray nozzle on the front prep one compartment prep sink. Must replace. ---- noted excessive rust on shelving inside the rear tall reach-in coolers. Must remove all rusty shelving or replace it.
49. Non-food/food contact surfaces clean
- comments: must not use cardboard or plastic wrap as liners for shelving inside coolers throughout the food prep areas. -----must remove all peeling duct tape from cooks line shelving. ----must remove peeling plastic from the sides of the rear tall reach-in coolers. All surfaces must be smooth and cleanable.
49. Non-food/food contact surfaces clean
- comments: the following equipment dirty with encrusted food debris, grease and food splatter: interior/exterior of all coolers and freezers, interior and exterior of all cooks line equipment, all prep surfaces and tables, table top can opener, all shelving throughout including the cooks line food cart, rear prep hand washing sink, all exterior and interior of food prep waste receptacles. ----extremely dirty food encrusted bulk food containers throughout the facility. Must clean all and maintain.
55. Physical facilities installed, maintained & clean
- comments: maintenance tools stored improperly throughout the rear utility service sink closet. Must properly store.
55. Physical facilities installed, maintained & clean
- comments: noted dirty, blackened wall caulking at the from prep hand sink and one compartment prep sink. Must replace. ----must not use cardboard as matting for floors throughout the facility. ---- floors throughout the front and rear food prep areas with dirt, food debris, and excessive grease. All walls, floors, and interior of the rear utility service sink are blackened with dirt. ----excessive dust on vent covers throughout the rear food prep area and a missing vent cover above the ice machine. Must clean and maintain all. Must replace missing vent cover.
58. Allergen training as required
- comments: no proof of allergen training or certificates for all the city of chicago certified food managers. Must provide.
Source:
chicago.gov
