Sushi Spot Safety Lapses - Kai sushi, Chicago Illinois

3819 North Southport Avenue, Chicago, 60613 Illinois, United States

Inspection Failure: 2019-5-03
Details: NO PERSON IN CHARGE WITH A CITY OF CHICAGO SANITATION CERTIFICATE DURING THE INSPECTION. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED.
NO CITY OF CHICAGO CERTIFIED FOOD MANAGER ON SITE WHILE TCS FOODS WERE BEING PREPARED SUCH AS MISO SOUP ON INDUCTION BURNER AT 212 F. PRIORITY FOUNDATION VIOLATION 7-38-012 CITATION ISSUED.
NO WRITTEN EMPLOYEE HEALTH POLICY ON SITE FOR BOTH COOKS ON SITE DURING INSPECTION. MUST PROVIDE EMPLOYEE HEALTH POLICIES FOR ALL EMPLOYEES. PRIORITY FOUNDATION VIOLATION 7-38-010 CITATION ISSUED.
OBSERVED THE REAR KITCHEN HAND WASHING SINK NOT ACCESSIBLE DURING THE INSPECTION AND WHILE FOODS WERE BEING PREPARED. SINK BLOCKED BY A LARGE THERMAL COOLER. INSTRUCTED THE HAND SINK MUST BE ACCESSIBLE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION 7-38-030(C) CITATION ISSUED.
OBSERVED THE ABOVE MENTIONED HAND SINK WITH NO PAPER TOWELS. INSTRUCTED MUST PROVIDE PAPER TOWELS AT ALL TIMES. PRIORITY FOUNDATION VIOLATION. 7-38-030(C) SEE THE ABOVE VIOLATION FOR CITATION.
OBSERVED RAW OCTOPUS IN THE TALL REACH-IN COOLER BEING STORED DIRECTLY ON TOP OF CHOPPED GREEN ONION AND ABOVE PREPARED COOKED CHICKEN NUGGETS. INSTRUCTED TO PROPERLY STORE ALL RAW ANIMAL ORIGIN FOODS WITH READY TO EAT PREPARED FOODS. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.
OBSERVED PREPARED READY TO EAT TCS FOODS NOT PROPERLY DATE LABELED. APPROXIMATELY 5 LBS SPICY MAYO, 5 LBS COOKED CRAB LEGS, 10 LBS COOKED CHICKEN NUGGETS,10 LBS COOKED FISH IN THE REAR TALL REACH-IN COOLER WITH NO LABELS. INSTRUCTED ALL PREPARED READY TO EAT TCS FOODS MUST BE LABELED WITH AN EXPIRATION DATE NO LONGER THAN 7 DAYS. FOODS DISCARDED WITH AND ESTIMATED VALUE OF $250.00. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED.
OBSERVED REDUCED OXYGEN PACKAGED RAW FISH FOR CONSUMPTION IMPROPERLY THAWING IN UNOPENED R.O.P PLASTIC SEALING INSIDE THE FRONT SUSHI PREP COOLER. INSTRUCTED TO FOLLOWING PACKAGING INSTRUCTIONS FOR THAWING WHICH STATES TO REMOVE FROM R.O.P PLASTIC SEALING.
ALL BULK FOOD AND SPICE CONTAINERS MUST BE PROPERLY LABELED WITH THE PRODUCT COMMON NAME.
OBSERVED THE REAR KITCHEN DOOR TO THE OUTDOOR WALK-WAY BEING PROPPED OPEN WITH A LARGE STYROFOAM BOX LID. ALSO OBSERVED THE RUBBER RODENT PROOF STRIP ON THE BOTTOM THRESHOLD OF THE DOOR TORN. INSTRUCTED TO REPLACE TORN RUBBER STRIPPING AND PROVIDE A TIGHT FITTING MESH SCREENED DOOR FOR VENTILATION.
MUST NOT STORE THE FOOD BOX FREEZER IN THE CLOSET LOCATED IN THE MEN'S WASHROOM. MUST REMOVE BOX FREEZER.
ALL COOKS MUST WEAR HAIR RESTRAINTS.
PREP AREA WET WIPING CLOTHS MUST BE HELD IN A CONTAINER WITH A SANITIZING SOLUTION IN BETWEEN USE.
OBSERVED A FOOD PEELER AND OTHER UTENSILS BEING STORED IN A PLASTIC CONTAINER HANGING FROM THE INSIDE SPLASH GUARD OF THE HAND SINK AT THE FRONT SUSHI PREP. MUST NOT STORE FOOD UTENSILS AT THE HAND SINK.
SOILED CLOTH CURTAINS BETWEEN THE FRONT AND REAR PREP. MUST CLEAN AND MAINTAIN.
SEVERAL CEILING TILES IN THE REAR KITCHEN REPLACED WITH CARDBOARD AND DUCT TAPE. MUST REMOVE.
WALLS THROUGHOUT REAR KITCHEN WITH EXCESSIVE GREASE SPLATTER. MUST CLEAN AND MAINTAIN.
Source: Chicago Health Department.