Relatório de segurança alimentar: Shinya Grill & Bar, 2255 W North Ave, Chicago, Il, USA.

Chicago, 60647 Illinois, United States

Report date: Apr 16, 2026
10. Adequate handwashing sinks properly supplied and accessible
- comments: observed no handsink in place for handwashing located in basment next to ice machine. Per pic ice used for human consumption in bar. Instructed to install handwashing sink connected to city's plumbing fully supplied with hot running water, soap and papertowel for proper handwashing. Must maintain. Priority foundation violation. #7-38-030 (c). No citation issued.

22. Proper cold holding temperatures
- comments: observed the following cold tcs foods stored at improper temperature during time of inspection. Noted approximaltely 3 lb chicken, 6 lbs mushroom, and 7 lbs fish cake slices, 8 lb kimchi,. 5 lb salmon ,4lbs beef sausages, 7 lbs cooked sweet potatoes all stored inside 2 door prep cooler with cold hold attached in front and rear prep area. Noted temperature of all said items ranging between 48f-55f. All said items were voluntarily discarded at this time. Total cost $40. Instructed to hold all cold tcs foods at 41f and below as required. Priority violation. #7-38-005. Citation issued.

38. Insects, rodents, & animals not present
- comments: observed 2 large live cockroaches during time of inspection, crawling on floor in front of 2 door cooling unit with cold hold attached in rear prep as well as behind bar counter where cups and mugs are stored. Instructed to contact pest control for service on premise, must eliminate cockroach activity. Priority foundation violation. #7-38-020 (a). Citation issued.

47. Food & non-food contact surfaces cleanable, properly designed, constructed & used
- comments: observed rubber gaskets on cooling units throughout prep area in disrepair. Instructed to replace and maintain in good condition.

49. Non-food/food contact surfaces clean
- comments: observed all cooking equipment located in prep area including rice cookers, all interior and exterior cooling units, microwaves, hot hold units, prep tables, woks, stored kitchenware with surfaces accumulated with dried food debris. Instructed to remove, clean, sanitize in order to prevent feeding source for pest.

51. Plumbing installed; proper backflow devices
- comments: observed handsink located in prep/diswashing area slow draining. Instructed to repair and maintain system in good condition.

53. Toilet facilities: properly constructed, supplied, & cleaned
- comments: observed womens restroom door not self closing. Instructed to provide and maintain

55. Physical facilities installed, maintained & clean
- comments: observed working ingrdients stored inside containers throughout prep area in need of cleaning. Instructed to provide and maintain.

55. Physical facilities installed, maintained & clean
- comments: observed boiler/hvac space located in basement storage area with excessive clutter stored on floors. Instructed to remove all unnecesary items, organize and maintain premise.

55. Physical facilities installed, maintained & clean
- comments: observed floors with accumulated grease and food debris under all heavy equipment throughout prep and bar area. Instructed to clean and maintain.

56. Adequate ventilation & lighting; designated areas used
- comments: observed burned out bulbs in bar area and inadequate lighting in basment where dry storage/ice machine is located. Instructed to increase lighting in said areas.

Source: chicago.gov