食品安全报告：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 lier 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