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KAI SUSHI

1255 S STATE ST, CHICAGO, IL 60605 · Restaurant

Résumé des inspections

KAI SUSHI a été inspecté 22 fois par Chicago Department of Public Health depuis le 23 avril 2013. La dernière inspection, le 2 avril 2026, n'a relevé aucune infraction.

2 des 22 inspections au dossier n'ont relevé aucune infraction. Au cours des 12 derniers mois, il y a eu 2 inspections et 3 infractions relevées. Les constats à risque élevé ici concernent : Contrôle de la température des aliments, Ravageurs et Nettoyage et désinfection.

Le nombre d'infractions par inspection est resté à peu près le même au fil du temps.

Ce que signifient ces constats

Chaque autorité sanitaire formule ses infractions différemment; nous les regroupons donc selon leur importance pour la salubrité des aliments. Les constats à risque élevé sont ceux que les inspecteurs jugent critiques, car ils peuvent directement rendre quelqu'un malade.

  • Contrôle de la température des alimentsRisque élevé

    Les bactéries se multiplient le plus rapidement entre environ 4 °C et 60 °C. Les inspecteurs vérifient que les aliments froids restent froids, que les aliments chauds restent chauds, que les aliments cuits sont refroidis rapidement et que le personnel dispose de thermomètres précis. Les problèmes de température sont l'une des causes les plus fréquentes d'intoxication alimentaire; ils sont donc considérés comme critiques.

    Relevé 6 fois dans 4 inspections distinctes, la plus récente le 9 février 2026. Par exemple : TEMPÉRATURES D ' HOMOLOGATION PROPRIETE

  • RavageursRisque élevé

    Signes de souris, de rats, de coquerelles ou de mouches, ou ouvertures et encombrement qui leur permettent d'entrer ou de se cacher. Les ravageurs transportent des bactéries et peuvent contaminer les aliments et les surfaces; toute activité est donc prise au sérieux et entraîne habituellement une visite de suivi.

    Relevé 3 fois dans 2 inspections distinctes, la plus récente le 27 septembre 2023. Par exemple : INSECTES, RODENTS ET ANIMAUX NON PRÉSENTÉS

  • Nettoyage et désinfectionRisque élevé

    Tout ce qui touche les aliments, comme les planches à découper, la vaisselle et les ustensiles, doit être lavé, rincé et désinfecté. Les inspecteurs vérifient la température du lave-vaisselle, la concentration du désinfectant et l'entreposage des linges. Une mauvaise désinfection laisse les bactéries survivre d'une utilisation à l'autre.

    Relevé 3 fois dans 3 inspections distinctes, la plus récente le 9 novembre 2021. Par exemple : SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES

  • Lavage des mains et hygiène du personnelRisque élevé

    Les mains sont le principal moyen par lequel des microbes comme le norovirus passent des personnes aux aliments. Les inspecteurs vérifient que les lavabos sont accessibles et approvisionnés, que le personnel se lave les mains au besoin, porte un couvre-chef et que les employés malades sont tenus à l'écart des aliments.

    Relevé 2 fois dans 2 inspections distinctes, la plus récente le 11 août 2022. Par exemple : PROCÉDURES DE RESPONSABILITÉ AUX ÉVÉNEMENTS DE VOTE ET DE DIARRHEAL

  • Protection des aliments contre la contaminationRisque élevé

    Cela concerne l'entreposage, la préparation et la présentation des aliments : viande crue séparée des aliments prêts à manger, aliments couverts et rangés hors du sol, rien qui ne coule ou n'éclabousse dedans. La contamination croisée entre aliments crus et cuits est une voie directe pour la salmonelle et E. coli.

    Relevé une fois le 10 septembre 2018. Par exemple : CONSULTATION DES CONSOMMATEURS POUR LES ALIMENTS RAW/UNDERCOOKED

À propos de ces données

Ces résultats proviennent de Chicago Department of Public Health, qui inspecte les établissements alimentaires et d'autres installations publiques de la région. Nous republions les données de divulgation publiques de cette autorité et les actualisons régulièrement; le dossier officiel fait foi.

22 inspections

  1. Réinspection des toiles

    0 infraction

  2. Toiles

    3 infractions

    • 22. TEMPÉRATURES D ' HOMOLOGATION PROPRIETE
      • OBSERVED IMPROPER TEMPERATURE OF TCS FOODS 4 LBS OF SHRIMP 47.8F, 1 POUND OF POTATOES 48.9F, 1/4 POUND OF SHUMAI 52.8, 3 LBS OF SHELLED EGGS. MANAGER DISCARDED PRODUCT. MUST HAVE COLD HOLDING FOODS AT 41.0F OR BELOW. APPROXIMATELY $50 OF PRODUCT WAS DISCARDED. PRIORITY 7-38-005 CITATION ISSUED
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • OBSERVED AN ACCUMULATION OF GREASE AND FOOD DEBRIS ON SIDES OF EQUIPMENT. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 50. EAU DISPONIBLE ET VIVANTE; PRESSION ADEQUATE
      • OBSERVED HOT RUNNING WATER TEMPERATURES AT HAND SINK 46.6F AND 3- COMPARTMENT SINKS - 45.4F IN PREP/DISH AREA 50.8. MUST HAVE HOT RUNNING WATER AT 100.0 DEGREES F AT HAND SINKS AND 110.0 DEGREES F AT 3- COMPARTMENT SINK. MUST REPAIR AND MAINTAIN.(PRIORITY 7-38-030(C)(CITATION ISSUED).
  3. Réinspection des toiles

    3 infractions

    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • OBSERVED DEBRIS ON FLOORS ALONG WALLS AND CORNERS IN DISHWASING AND STORAGE AREAS. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • OBSERVÉ POIDS POIDS NON CONSERVÉS. J'AI DEMANDÉ À QUELQU'UN DE S'OCCUPER DE LUI.
    • 58. FORMATION D ' ALLERGÈNE
      • OBSERVÉ AUCUNE FORMATION ALLERGÈNE SUR SITE AU TEMPS DE L'INSPECTION. INSTRUCTION DE TOUS LES EMPLOYÉS HANDICAPANT LA VILLE DE CHICAGO FOODSERVICE MANAGER LES CERTIFICATS DOIVENT REMPLIR LA FORMATION À L'ALLERGÈNE ET D'ENTREPRISE SUR LE SITE EN TOUT TEMPS.
  4. Réinspection des toiles

    6 infractions

    • 29. CONFORMITÉ AVEC LA VARIANCE/PROCESSUS SPÉCIALISÉ/HACCP
      • OBSERVED NO SUSHI RICE LAB LETTER NOR A PH METER ON SITE TO PROPERLY TEST THE PH OF SUSHI RICE. INSTRUCTED TO PROVIDE EITHER A LAB LETTER OR A PH METER. PRIORITY FOUNDATION. CITATION ISSUED 7-38-005
    • 32. VARIANCE OBTENUE POUR LES MÉTHODES DE TRAITEMENT SPÉCIALISÉES
      • VOIR VIOLATION 29
    • 48. INSTALLÉES, PRINCIPALES ET UTILISÉES; ESSAIS
      • OBSERVED NO SANITIZER TESTING DEVICES ON SITE AT TIME OF INSPECTION. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION VIOLATION 7-38-005. CITATION ISSUED.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • OBSERVED DEBRIS ON FLOORS ALONG WALLS AND CORNERS IN DISHWASING AND STORAGE AREAS. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • OBSERVÉ POIDS POIDS NON CONSERVÉS. J'AI DEMANDÉ À QUELQU'UN DE S'OCCUPER DE LUI.
    • 58. FORMATION D ' ALLERGÈNE
      • OBSERVÉ AUCUNE FORMATION ALLERGÈNE SUR SITE AU TEMPS DE L'INSPECTION. INSTRUCTION DE TOUS LES EMPLOYÉS HANDICAPANT LA VILLE DE CHICAGO FOODSERVICE MANAGER LES CERTIFICATS DOIVENT REMPLIR LA FORMATION À L'ALLERGÈNE ET D'ENTREPRISE SUR LE SITE EN TOUT TEMPS.
  5. Toiles

    8 infractions

    • 10. AIDE À L ' AGRICULTURE PROFESSIONNELLE ET ACCESSIBLE
      • OBSERVED NO HOT RUNNING WATER AT WOMEN EMPLOYEE BATHROOM HANDWASHING SINK. TEMPERATURE OF WATER WAS 77.5F AT THE TIME OF INSPECTION DUE TO HOT WATER RUNNING WHEN HOT WATER IS TURNED ON. INSTRUCTED TO HAVE HOT AND COLD RUNNING WATER AT A MINIMUM TEMPERATURE OF 100F AT ALL HAND WASH SINKS. PRIORITY VIOLATION 7-38-030(C)
    • 22. TEMPÉRATURES D ' HOMOLOGATION PROPRIETE
      • OBSERVED TCS FOODS AT IMPROPER TEMPERATURE REQUIREMENT STORED IN 2 DOOR PREP COOLER (AIR TEMPERATURE OF 41.0F). FOUND INTERNAL TEMPERATURE OF THE SALMON RANGING FROM 48.7F-53.9F AT TIME OF INSPECTION. INSTRUCTED ALL TCS FOODS MUST MAINTAIN COLD HOLDING TEMPERATURE OF BELOW 41.0F AND HOT HOLDING TEMPERATURE OF ABOVE 135.0F. OPERATOR VOLUNTARILY DISCARDED AND DENATURED FOODS 20 PONDS OF SALMON AT $200 DURING INSPECTION. PRIORITY VIOLATIONI 7-38-005. CITATION ISSUED.
    • 29. CONFORMITÉ AVEC LA VARIANCE/PROCESSUS SPÉCIALISÉ/HACCP
      • OBSERVED NO SUSHI RICE LAB LETTER NOR A PH METER ON SITE TO PROPERLY TEST THE PH OF SUSHI RICE. INSTRUCTED TO PROVIDE EITHER A LAB LETTER OR A PH METER. PRIORITY FOUNDATION. CITATION ISSUED 7-38-005
    • 32. VARIANCE OBTENUE POUR LES MÉTHODES DE TRAITEMENT SPÉCIALISÉES
      • VOIR VIOLATION 29
    • 48. INSTALLÉES, PRINCIPALES ET UTILISÉES; ESSAIS
      • OBSERVED NO SANITIZER TESTING DEVICES ON SITE AT TIME OF INSPECTION. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION VIOLATION 7-38-005. CITATION ISSUED.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • OBSERVED DEBRIS ON FLOORS ALONG WALLS AND CORNERS IN DISHWASING AND STORAGE AREAS. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • OBSERVÉ POIDS POIDS NON CONSERVÉS. J'AI DEMANDÉ À QUELQU'UN DE S'OCCUPER DE LUI.
    • 58. FORMATION D ' ALLERGÈNE
      • OBSERVÉ AUCUNE FORMATION ALLERGÈNE SUR SITE AU TEMPS DE L'INSPECTION. INSTRUCTION DE TOUS LES EMPLOYÉS HANDICAPANT LA VILLE DE CHICAGO FOODSERVICE MANAGER LES CERTIFICATS DOIVENT REMPLIR LA FORMATION À L'ALLERGÈNE ET D'ENTREPRISE SUR LE SITE EN TOUT TEMPS.
  6. Toiles

    5 infractions

    • 40. FONDS PERSONNELS
      • FEMALE FOOD HANDLER NOT WEARING A HAIR RESTRAINT. INSTRUCTED TO HAVE ANYONE IN THE FOOD PREP AREA TO WEAR A HAIR RESTRAINT. MAINTAIN SAME.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • LOWER SURFACE OF REACH IN FREEZER WITH FOOD DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 51. PLAQUEMENT INSTALLÉ; DISPOSITIFS DE RENFORCEMENT
      • LEAK AT THE COLD WATER KNOB ON THE FAUCET ON THE 3-COMPARTMENT SINK. INSTRUCTED TO FIX LEAK AND MAINTAIN GOOD PLUMBING.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • MISSING RUBBER COVING ON THE LOWER SURFACE OF THE WALL IN THE REAR BY THE DOOR AND REACH IN FREEZER. INSTRUCTED TO PROVIDE MISSING COVING THROUGHOUT AS NEEDED.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • INTERIOR OF FLOOR DRAINS AND FLOORS IN THE CORNERS, UNDER/AROUND ALL HEAVY EQUIPMENT WITH FOOD, DIRT AND DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN FLOOR DRAINS AND FLOORS. -WALLS AND CEILING WITH DIRT, DUST AND FOOD IN THE PREP AREA. INSTRUCTED TO CLEAN AND MAINTAIN WALLS AND CEILING.
  7. Réinspection des toiles

    1 infraction

    • 58. FORMATION D ' ALLERGÈNE
      • 2-102.13 OBSERVED THE CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER WITHOUT PROOF OF THE REQUIRED ALLERGEN TRAINING CERTIFICATE. INSTRUCTED TO MEET REQUIREMENT.
  8. Toiles

    4 infractions

    • 38. INSECTES, RODENTS ET ANIMAUX NON PRÉSENTÉS
      • 6-501.111 OBSERVED EVIDENCE OF LIVE INSECT ACTIVITY ON SITE. OBSERVED ABOUT 20 LIVE SMALL FLIES ON THE WALLS OF THE SUSHI FOOD PREP AREA AND CUSTOMER DINING AREA. OBSERVED ABOUT 2 LIVE LARGE FLIES FLYING AROUND THE FOOD PREP AREA. INSTRUCTED TO ELIMINATE LIVE LARGE AND SMALL FLIES ACTIVITY, CLEAN AND SANITIZE AFFECTED AREAS AND RECOMMENDED CONTACTING PEST CONTROL FOR A SERVICE. PRIORITY FOUNDATION. CITATION ISSUED 7-38-020(A).
    • 38. INSECTES, RODENTS ET ANIMAUX NON PRÉSENTÉS
      • 6-202.15 OBSERVED THE FRONT ENTRANCE DOOR OPENED WITHOUT PROTECTION FROM THE POSSIBLE ENTRY OF PESTS. INSTRUCTED TO PROVIDE AN ADEQUATE SCREEN OR MAINTAIN SAID DOOR CLOSED IN ORDER TO PREVENT POSSIBLE PEST ENTRY. OBSERVED A 1/2 INCH GAP AT THE BOTTOM OF THE FRONT ENTRANCE DOOR. INSTRUCTED TO MAKE SAID DOOR TIGHT FITTING AND RODENT PROOFED.
    • 51. PLAQUEMENT INSTALLÉ; DISPOSITIFS DE RENFORCEMENT
      • 5-204.12 IL EST IMPOSSIBLE D'INSTALLER LA SOLUTION DE RECHANGE À LA MACHINE ICE. INSTRUCTION DE LIEU.
    • 58. FORMATION D ' ALLERGÈNE
      • 2-102.13 OBSERVED THE CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER WITHOUT PROOF OF THE REQUIRED ALLERGEN TRAINING CERTIFICATE. INSTRUCTED TO MEET REQUIREMENT.
  9. Réinspection des toiles

    2 infractions

    • 41. CLOTS WIPING: UTILISÉS ET CONSERVÉS PROPRIÉTÉS
      • 3-304.14 OBSERVED TOWELS ON COUNTER. INSTRUCTERD MANAGER TO ENSURE ALL TOWELS ARE KEPT IN AN APPROPRIATE SANITIZER SOLUTION.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • 4-602.13 OBSERVED SOILED STORAGE RACKS THROUGHOUT KITCHEN WITH HEAVY GREASE BUILD UP. INSTRUCTED MANAGER TO CLEAN.
  10. Toiles

    7 infractions

    • 5. PROCÉDURES DE RESPONSABILITÉ AUX ÉVÉNEMENTS DE VOTE ET DE DIARRHEAL
      • OBSERVED NO VOMIT AND DIARRHEA CLEAN UP KIT ON SITE. INSTRUCTED MANAGER TO PROVIDE KIT. PRIORITY FOUNDATION VIOLATION 7-38-005. CITATION ISSUED.
    • 38. INSECTES, RODENTS ET ANIMAUX NON PRÉSENTÉS
      • OBSERVED 17 SMALL FLIES NEAR KITCHEN DOOR ENTRANCE; OBSERVED 15 SMALL FLIES NEAR DISH AREA; OBSERVED 7 LARGE FLIES THROUGHOUT FACILITY. INSTRUCTED MANAGER TO SERVICE ALL AFFECTED AREAS ACCORDINGLY. PRIORITY FOUNDATION VIOLATION 7-38-020(A). CITATION ISSUED
    • 41. CLOTS WIPING: UTILISÉS ET CONSERVÉS PROPRIÉTÉS
      • OBSERVED TOWELS ON COUNTER. INSTRUCTERD MANAGER TO ENSURE ALL TOWELS ARE KEPT IN AN APPROPRIATE SANITIZER SOLUTION.
    • 48. INSTALLÉES, PRINCIPALES ET UTILISÉES; ESSAIS
      • OBSERVED NO TEST STRIPS ON SITE FOR MEASURING QUAT SANITIZER SOLUTION. INSTRUCTED MANAGER TO ACQUIRE APPROPRIATE TEST STRIPS FOR MEASURING SANITIZER SOLUTION. PRIORITY FOUNDATION VIOLATION 7-38-005. CITATION ISSUED
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • OBSERVED SOILED STORAGE RACKS THROUGHOUT KITCHEN WITH HEAVY GREASE BUILD UP. INSTRUCTED MANAGER TO CLEAN.
    • 57. TOUS LES EMPLOYÉS DE L ' ALIMENTATION ONT UNE FORMATION EN MATIÈRE D ' ALIMENTATION
      • OBSERVED NO FOOD HANDLER CERTIFICATES ON SITE FOR ALL WORKING EMPLOYEES. INSTRUCTED TO PROVIDE AND MAINTAIN ON FILE.
    • 58. FORMATION D ' ALLERGÈNE
      • OBSERVED THE CERTIFIED FOOD MANAGER WITHOUT AN ALLERGEN TRAINING CERTIFICATE. MANAGEMENT INSTRUCTED TO HAVE ALL CERTIFIED FOOD MANAGERS OBTAIN THIS CERTIFICATE.
  11. Réinspection des toiles

    5 infractions

    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • OBSERVED FROZEN FISH AND SEAFOOD STORED IN PLASTIC GROCERY BAGS IN THE 1-DOOR FREEZER. MANAGEMENT INSTRUCTED TO USE PROPER FOOD GRADE STORAGE BAGS AND CONTAINERS ONLY.
    • 51. PLAQUEMENT INSTALLÉ; DISPOSITIFS DE RENFORCEMENT
      • OBSERVED THE WATER AT THE FRONT FOOD PREP HAND SINK TO BE SLOW DRAINING. INSTRUCTED TO REPAIR AND MAINTAIN.
    • 56. VENTILATION ADEQUATE ET LIGHTING; ZONES DÉSIGNÉES UTILISÉES
      • OBSERVED INADEQUATE LIGHTING IN THE REAR DISH AREA. INSTRUCTED TO PROVIDE ADEQUATE LIGHTING THROUGHOUT THE FACILITY.
    • 57. TOUS LES EMPLOYÉS DE L ' ALIMENTATION ONT UNE FORMATION EN MATIÈRE D ' ALIMENTATION
      • OBSERVED NO FOOD HANDLER CERTIFICATES ON SITE FOR ALL WORKING EMPLOYEES. INSTRUCTED TO PROVIDE AND MAINTAIN ON FILE.
    • 58. FORMATION D ' ALLERGÈNE
      • OBSERVED THE CERTIFIED FOOD MANAGER WITHOUT AN ALLERGEN TRAINING CERTIFICATE. MANAGEMENT INSTRUCTED TO HAVE ALL CERTIFIED FOOD MANAGERS OBTAIN THIS CERTIFICATE.
  12. Toiles

    9 infractions

    • 9. PAS DE CONTACT DIRECT AVEC L ' ALIMENTATION EN RTE OU UNE PROCÉDURE DE SUBSTITUTION PRÉALABLEMENT ADAPTÉE
      • OBSERVED FOOD HANDLER GRASPING READY TO EAT FOOD (SUSHI RICE) WITH BARE HAND. FOOD EMPLOYEES MAY NOT CONTACT EXPOSED, READY-TO-EAT FOOD WITH THEIR BARE HANDS AND SHALL USE SUITABLE UTENSILS SUCH AS SCOOPER W/HANDLE OR DISPENSING EQUIPMENT. PRIORITY VIOLATION #7-38-010. CITATION ISSUED. COS
    • 36. THÉROMÈTRES PREVUS ET ACCURÉS
      • OBSERVED NO STEM THERMOMETER ON SITE TO MONITOR THE INTERNAL FOOD TEMPERATURE OF TCS (RAW TUNA, SUSHI RICE, STEAMED RICE). FACILITY MUST OBTAIN AND MAINTAIN PROPER THERMOMETERS. PRIORITY FOUNDATION VIOLATION #7-38-005. CITATION ISSUED
    • 37. PRODUITS ALIMENTAIRES LABÉLIS; CONTENEUR ORIGINAL
      • OBSERVED NO LABELS FOR BULK SALT STORED IN THE STORAGE CONTAINER LOCATED IN THE REAR. INSTRUCTED PERSON IN CHARGE ALL BULK AND WORKING FOOD INGREDIENT CONTAINERS MUST BE LABELED WITH CONTENTS NAME.
    • 44. UTENSILS, ÉQUIPEMENTS ET LIGNES: PROPRIÉTÉS, MÉDICAMENTS ET MÉTHODES
      • OBSERVED SIX KNIVES STORED BETWEEN THE WALL AND PREP TABLE. INSTRUCTED TO WASH, RINSE AND SANITIZE THE UTENSILS AND PROPERLY STORE THEM.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • OBSERVED FROZEN FISH AND SEAFOOD STORED IN PLASTIC GROCERY BAGS IN THE 1-DOOR FREEZER. MANAGEMENT INSTRUCTED TO USE PROPER FOOD GRADE STORAGE BAGS AND CONTAINERS ONLY.
    • 51. PLAQUEMENT INSTALLÉ; DISPOSITIFS DE RENFORCEMENT
      • OBSERVED THE WATER AT THE FRONT FOOD PREP HAND SINK TO BE SLOW DRAINING. INSTRUCTED TO REPAIR AND MAINTAIN.
    • 56. VENTILATION ADEQUATE ET LIGHTING; ZONES DÉSIGNÉES UTILISÉES
      • OBSERVED INADEQUATE LIGHTING IN THE REAR DISH AREA. INSTRUCTED TO PROVIDE ADEQUATE LIGHTING THROUGHOUT THE FACILITY.
    • 57. TOUS LES EMPLOYÉS DE L ' ALIMENTATION ONT UNE FORMATION EN MATIÈRE D ' ALIMENTATION
      • OBSERVED NO FOOD HANDLER CERTIFICATES ON SITE FOR ALL WORKING EMPLOYEES. INSTRUCTED TO PROVIDE AND MAINTAIN ON FILE.
    • 58. FORMATION D ' ALLERGÈNE
      • OBSERVED THE CERTIFIED FOOD MANAGER WITHOUT AN ALLERGEN TRAINING CERTIFICATE. MANAGEMENT INSTRUCTED TO HAVE ALL CERTIFIED FOOD MANAGERS OBTAIN THIS CERTIFICATE.
  13. Réinspection des toiles

    3 infractions

    • 2. CERTIFICAT DE SANITATION DES SERVICES ALIMENTAIRES DE CHICAGO
      • 2-101.11 FOUND NO VALID CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER ON SITE WHILE TIME/TEMPERATURE CONTROL FOR SAFETY FOODS (RAW TUNA ) ARE BEING PREPARED AND SERVED TO THE PUBLIC. A VALID CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER MUST BE ON SITE AT ALL TIMES AND CITY OF CHICAGO FOOD SERVICE MANAGER CERTIFICATE MUST BE POSTED WHILE TCS FOODS ARE PREPARED AND SERVED TO THE PUBLIC. PRIORITY FOUNDATION VIOLATION. 7-38-012. CITATION ISSUED.
    • 35. MÉTHODES DE MODÈLE AGRÉÉES
      • 3-501.13 OBSERVED FISH THAWING IN VACUUM SEALED PACKAGING LOCATED IN REACH IN COOLER OF FOOD PREP AREA. . PACKAGING STATES FISH SHALL BE REMOVED FROM PACKAGING BEFORE THAWING.
    • 51. PLAQUEMENT INSTALLÉ; DISPOSITIFS DE RENFORCEMENT
      • 5-205.15 OBSERVED HOT WATER KNOB ON THREE COMPARTMENT SINK WASH BASIN STRIPPED. MANAGER UNABLE TO TURN OFF WATER. INSTRUCTED TO REPAIR AND MAINTAIN.
  14. Toiles

    5 infractions

    • 2. CERTIFICAT DE SANITATION DES SERVICES ALIMENTAIRES DE CHICAGO
      • FOUND NO VALID CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER CERTIFICATE POSTED ON SITE WHILE TIME/TEMPERATURE CONTROL FOR SAFETY FOODS (RAW TUNA) ARE BEING PREPARED AND SERVED TO THE PUBLIC. A VALID CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER CERTIFICATE MUST BE ON SITE AT ALL TIMES WHILE TCS FOODS ARE PREPARED AND SERVED TO THE PUBLIC. PRIORITY FOUNDATION VIOLATION. 7-38-012. CITATION ISSUED.
    • 35. MÉTHODES DE MODÈLE AGRÉÉES
      • OBSERVED FISH THAWING IN VACUUM SEALED PACKAGING LOCATED IN REACH IN COOLER OF FOOD PREP AREA. . PACKAGING STATES FISH SHALL BE REMOVED FROM PACKAGING BEFORE THAWING.
    • 48. INSTALLÉES, PRINCIPALES ET UTILISÉES; ESSAIS
      • FOUND 3 COMP WASH WATER TEMPERATURE AT 68 F AT TIME OF INSPECTION. MUST PROVIDE HOT WATER TEMPERATURE OF 110F FOR MANUAL WAREWASHING SINKS . PRIORITY VIOLATION. 7-38-025. CITATION ISSUED.
    • 51. PLAQUEMENT INSTALLÉ; DISPOSITIFS DE RENFORCEMENT
      • OBSERVED HOT WATER KNOB ON THREE COMPARTMENT SINK WASH BASIN STRIPPED. MANAGER UNABLE TO TURN OFF WATER. INSTRUCTED TO REPAIR AND MAINTAIN.
    • 59. VIOLATION PRÉCÉDENTE DE LA FONDATION PRIORITAIRE CORRÉGÉE
      • FOUND THE FOLLOWING PREVIOUS PRIORITY FOUNDATION VIOLATION NOT CORRECTED BY CORRECT BY DATE FROM INSPECTION REPORT #2214114 "3-603.11 OBSERVED NO CONSUMER ADVISORY POSTED NOR A REMINDER AND A DISCLOSURE ON THE MENU FOR ALL RAW OR UNDERCOOKED FOODS. INSTRUCTED TO PROVIDE A POSTED CONSUMER ADVISORY AND A REMINDER AND A DISCLOSURE ON THE MENU. " INSTRUCTED TO COMPLY. PRIORITY VIOLATION.7-42-090. CITATION ISSUED
  15. Toiles

    9 infractions

    • 2. CERTIFICAT DE SANITATION DES SERVICES ALIMENTAIRES DE CHICAGO
      • 2-102.12 OBSERVED NO CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER ON SITE WHILE TIME/TEMPERATURE CONTROL FOR SAFETY FOODS ARE BEING PREPARED, HANDLED AND SERVED TO THE PUBLIC. INSTRUCTED TO ALWAYS HAVE A CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER ON SITE AT ALL TIMES WHILE HANDLING PREPARING AND SERVING TIME/TEMPERATURE CONTROL FOR SAFETY FOODS. PRIORITY FOUNDATION. CITATION ISSUED 7-38-012.
    • 3. GESTION, EMPLOYÉS ALIMENTAIRES ET EMPLOYÉS CONDITIONNELS; CONNAISSANCES, RESPONSABILITÉS ET RAPPORTS
      • 2-102.14 (A) OBSERVED NO EMPLOYEE HEALTH POLICY ON SITE. INSTRUCTED TO PROVIDE AN EMPLOYEE HEALTH POLICY THAT INCLUDES A SIGNED ACKNOWLEDGEMENT FROM EACH EMPLOYEE AND MAINTAIN. PRIORITY FOUNDATION. NO CITATION ISSUED.
    • 5. PROCÉDURES DE RESPONSABILITÉ AUX ÉVÉNEMENTS DE VOTE ET DE DIARRHEAL
      • 2-501.11 OBSERVÉ AUCUNE PROCÉDURE ÉCRITE DE RESPONSABILITÉ AUX ÉVÉNEMENTS DE VOTE ET DE DIARRHEAL QUI POTENTIELLEMENT OCCURENT L'ÉTABLISSEMENT DES ALIMENTS. INSTRUCTION DE PROVIDE. FONDATION PRIORITAIRE. PAS D'AVIS ÉMIS.
    • 23. MARQUAGE ET ÉLIMINATION DES DATES DE MISE EN OEUVRE
      • 3-501.17(D) OBSERVED READY TO EAT SUSHI OUT OF THE ORIGINAL PACKAGING AND HELD FOR OVER 24 HOURS IN THE FREEZER AND 2 DOOR PREP COOLER WITHOUT LABELS CONTAINING PRODUCT NAME AND DATE. INSTRUCTED TO LABEL ALL READY TO EAT TIME/TEMPERATURE CONTROL FOR SAFETY FOODS THAT IS OUT OF THE ORIGINAL PACKAGING AND HELD FOR OVER 24 HOURS. PRIORITY FOUNDATION. NO CITATION ISSUED.
    • 25. CONSULTATION DES CONSOMMATEURS POUR LES ALIMENTS RAW/UNDERCOOKED
      • 3-603.11 OBSERVED NO CONSUMER ADVISORY POSTED NOR A REMINDER AND A DISCLOSURE ON THE MENU FOR ALL RAW OR UNDERCOOKED FOODS. INSTRUCTED TO PROVIDE A POSTED CONSUMER ADVISORY AND A REMINDER AND A DISCLOSURE ON THE MENU. PRIORITY FOUNDATION. NO CITATION ISSUED.
    • 36. THÉROMÈTRES PREVUS ET ACCURÉS
      • 4-302.12(A) OBSERVED NO THERMOMETERS INSIDE OF THE FRONT SUSHI PREP COOLERS AT THE SUSHI PREP AREA. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION. NO CITATION ISSUED.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • 4-101.19 OBSERVED CARDBOARD BEING RE-USED AS A SHELF LINER. INSTRUCTED TO REMOVE AND MAKE ALL SURFACES SMOOTH AND EASILY CLEANABLE AND MAINTAIN.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • 6-501.12 OBSERVED ACCUMULATED DUST ON THE VENTS LOCATED IN THE FOOD PREP AREA. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 58. FORMATION D ' ALLERGÈNE
      • PA 100-0367 OBSERVED NO ALLEREGEN TRAINING ON SITE. INSTRUCTED TO MEET REQUIREMENT AND MAINTAIN.
  16. Toiles

    6 infractions

    • 2. LES INSTALLATIONS POUR MAINTENIR LA TEMPÉRATURE PROPER
      • Observed facility unable to maintain proper temperature in reach in cooler in front prep area. Observed ambient air temperature of 53.2F inside cooler. Must repair cooler to maintain ambient air temperature of 40F or less at all times. All potentially hazardous foods discarded during inspection. Cooler has been tagged and held for inspection. May not be used until unit has been repaired. Critical violation 7-38-005(a).
    • 3. MOYENS ALIMENTAIRES POTENTIELLEMENT DANGEREUX EXIGENCE DE TEMPÉRATURE POUR LE STOCKAGE, LA PRÉPARATION ET LE SERVICE
      • Observed 20lbs of potentially hazardous foods at improper temperatures in the reach in cooler and on counter in prep area. Found the following foods in the reach in prep cooler: shrimp shumi @ 53.2F- 54.5F; shrimp tempura @ 51.8F - 59.0F; lobster @ 53.6F; and soft shell crab @ 52.9F - 57.4F. Found eel @ 65.8F and crab mix @ 69.1F on the counter in prep area. Instructed all potentially hazardous foods must be kept at 40F or less or 140F or more at all times. Operator voluntarily discarded denatured foods during inspection. Operator estimated value of $400. Critical violation 7-38-005(a).
    • 21. * MANAGER DES ALIMENTS CERTIFIÉS SUR LE SITE QUAND LES ALIMENTS POTENTIELMENT DANGERS SONT PRÉPARÉS ET SERVÉS
      • Observed no valid city of Chicago certified food manager certificate posted. (expired certificate posted.) Observed no city of Chicago certified food manager on site while potentially hazardous foods (shrimp, sushi, etc) are being prepped, cooked and served. Instructed must have a valid city of Chicago food manager certification posted in plain view of customers at all times. Instructed must have a city of Chicago certified food manager on site at all times when potentially hazardous foods are being prepped, cooked and/or served. Serious violation 7-38-012.
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • Observed plastic wrap and aluminium foil used as a liner throughout kitchen. Must remove. All surfaces must be smooth and easily cleanable. Must maintain same.
    • 40. RÉFRIGÉRATION ET THÉROMÈTRES MÉTAUX
      • Observed several coolers without thermometers inside. Instructed must have thermometers placed in a conspicuous spot in all refrigeration. Must maintain same.
    • 42. MÉTHODE D ' APPROPRIATION APPROPRIÉE DES RESTRAINTES DE L ' ALIMENTATION ET DE L ' APPAREIL CLÉ
      • Observed food handler in prep area without proper hair restraint. Must provide hair restraints (hats, hair nets, etc.) for all food handlers while in food prep areas. Must maintain same.
  17. Toiles

    5 infractions

    • 21. * MANAGER DES ALIMENTS CERTIFIÉS SUR LE SITE QUAND LES ALIMENTS POTENTIELMENT DANGERS SONT PRÉPARÉS ET SERVÉS
      • FOUND NO CITY OF CHICAGO CERTIFIED FOOD MANAGER OR VALID CERTIFICATE POSTED ON SITE WHILE HANDLING AND SERVING POTENTIALLY HAZARDOUS FOODS (I.E. SUSHI, BEEF, ETC.). INSTRUCTED TO HAVE A VALID CERTIFICATE AND MANAGER ON SITE AT ALL TIMES. SERIOUS CITATION ISSUED 7-38-012.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • FOUND THE STORAGE RACKS ABOVE THE 3-COMPARTMENT SINK WITH FOOD/DIRT BUILD UP. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • FOUND THE FLOORS UNDER THE 3-COMPARTMENT SINK AND IN THE CORNERS WITH DIRT AND DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • FOUND THE VENTS IN THE TOILET ROOMS WITH DIRT/DUST BUILD UP AND THE WALLS/CEILING IN THE PREP AREA WITH FOOD/DIRT ON THEM. INSTRUCTED TO CLEAN AND MAINTAIN ALL.
    • 43. ALIMENTAIRES (ICE) ÉLIMINANT LES UTENSILS, LES CLOTS DE LA WASH PROPRIÉTÉ
      • FOUND THE WASH CLOTHS NOT PROPERLY STORED WHEN NOT IN USE. INSTRUCTED TO STORE IN A BUCKET OF SANITIZER (MUST BE AT THE REQUIRED PPM) WHEN NOT IN USE. MAINTAIN SAME.
  18. Toiles

    4 infractions

    • 21. * MANAGER DES ALIMENTS CERTIFIÉS SUR LE SITE QUAND LES ALIMENTS POTENTIELMENT DANGERS SONT PRÉPARÉS ET SERVÉS
      • NO CERTIFIED FOOD AND SANITAION MGR ON SITE NO CERTIFICATE POSTED WHILE HANDLING AND SERVING POTENTIALLY HAZARDOUS FOODS (SUSHI, BEEF ) INSTRUCTED TO OBTAIN. SERIOUS CITATION ISSUED 7-38-012.
    • 29. VIOLATION(S) MINORALE(S) PRÉCÉDENTE(S) CORRECTÉE(S) 7-42-090
      • PREVIOUS MINOR VIOLATION NOT CORRECTED FROM REPORT #1527275 DATED 2-24-15, FOR VIOL# 45: OBSERVED FOOD HANDLERS WITHOUT PROOF OF STATE APPROVED FOOD HANDLER EDUCATION. INSTRUCTED MGR TO OBTAIN. SERIOUS CITATION ISSUED 7-42-090.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • BROKEN KNOB FOR ONE OF THE 3-COMP SINK FAUCETS, INSTRUCTED TO REPAIR.
    • 42. MÉTHODE D ' APPROPRIATION APPROPRIÉE DES RESTRAINTES DE L ' ALIMENTATION ET DE L ' APPAREIL CLÉ
      • FOOD HANDLERS NOT WEARING HAIR RESTRAINTS. INSTRUCTED TO WEAR.
  19. Toiles

    1 infraction

    • 45. PRESCRIPTIONS CONCERNANT LES ALIMENTAIRES
      • OBSERVED FOOD HANDLERS WITHOUT PROOF OF STATE APPROVED FOOD HANDLER EDUCATION. INSTRUCTED TO PROVIDE PROOF OF STATE APPROVED FOOD HANDLER EDUCATION.
  20. Toiles

    4 infractions

    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • ALL COOKING EQUIPMENT, AND PREP TABLES IN NEED OF CLEANING TO REMOVE ALL BUILD UP. MUST CLEAN AND MAINTAIN AT ALL TIMES.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • FLOORS THROUGH OUT IN NEED OF CLEANING TO REMOVE ALL BUILD UP. MUST CLEAN AND MAINTAIN AT ALL TIMES.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • FAUCET HANDLE ON 3 COMPARTMENT SINK IN NEED OF REPAIR. MUST CORRECT AND MAINTAIN AT ALL TIMES.
    • 40. RÉFRIGÉRATION ET THÉROMÈTRES MÉTAUX
      • MUST INSTALL THERMOMETERS IN ALL REACH IN COOLERS. CORRECT AND MAINTAIN AT ALL TIMES.
  21. Toiles

    3 infractions

    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • MUST CLEAN AND MAINTAIN INTERIOR/EXTERIOR OF FLOOR DRAINS AND FLOOR AROUND THE 3-COMP. SINK.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • MUST CLEAN AND MAINTAIN THE VENT COVERS IN THE TOILET ROOMS-REMOVE DIRT/DUST BUILD UP.
    • 42. MÉTHODE D ' APPROPRIATION APPROPRIÉE DES RESTRAINTES DE L ' ALIMENTATION ET DE L ' APPAREIL CLÉ
      • ALL FOOD HANDLERS MUST WEAR A HAIR RESTRAINT AT ALL TIMES WHEN HANDLING FOOD.
  22. Licence

    0 infraction

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