NINJA

3944 N CENTRAL AVE, CHICAGO, IL 60634 · Restaurant

11 inspections

1. Canvass28 août 2023

   0 infraction

2. Canvass Re-Inspection21 nov. 2022

   0 infraction

3. Canvass10 nov. 2022

   3 infractions

   • 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
     • FOUND NO REMINDER/DISCLOSURE STATEMENTS INSIDE MENU FOR RAW UNDERCOOKED FOOD SOLD AT BUSINESS.PRIORITY VIOLATION.NO CITATION ISSUED.7-38-005.MUST PROVIDE.
   • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
     • FOUND FOOD HANDLER WITH NO FOOD HANDLER CERTIFICATE.MUST PROVIDE.
   • 60. PREVIOUS CORE VIOLATION CORRECTED
     • FOUND PREVIOUS CORE VIOLATION NOT CORRECTED FROM REPORT DATED 6-1-21 INSPECTION# 2510570. VIOLATION 39. OBSERVED NO SPLASHGUARD AT HANDWASHING SINK AT SUSHI PREP AREA. MUST INSTALL A WASHABLE SPLASHGUARD AT RIGHT SIDE NEXT TO 1 COMP PREP SINK. VIOLATION 55.INSTRUCTED TO DETAIL CLEAN FLOORS UNDERNEATH THE KITCHEN COOKING EQUIPMENTS AND UNDERNEATH THE PREP COOLER IN THE SUSHI PREP AREA WITH EXCESSIVE DRIED FOOD DEBRIS SPILLAGE AND DETAIL CLEAN WALLS AND CEILINGS IN KITCHEN FOOD PREP AREA WITH EXCESSIVE FOOD SPLASHED DEBRIS AROUND THE DISHMACHINE UNIT. VIOLATION 58. ALLERGEN TRAINING IS REQUIRED FOR ALL EMPLOYEES THAT HAVE A CITY OF CHICAGO FOOD SANITATION CERTIFICATE. INSTRUCTED TO COMPLETE TRAINING AND KEEP CERTIFICATE ON SITE. PRIORITY VIOLATION.CITATION ISSUED.7-42-090.MUST CORRECT ALL ABOVE MENTIONED VIOLATIONS.
4. Canvass1 juin 2021

   11 infractions

   • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
     • FOUND NO PROCEDURE/PLAN FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS. INSTRUCTED TO PROVIDE AND MAINTAIN REQUIRED PROCEDURE/PLAN AND APPROPRIATE SUPPLIES OR KIT. (NECESSARY ITEMS AT A MINIMUM: GLOVES, FACE MASKS, DISPOSABLE MOPS AND APPROPRIATE SANITIZER/SPRAY THAT IS EFFECTIVE AGAINST NOROVIRUS). PRIORITY FOUNDATION VIOLATION 7-38-005.
   • 14. REQUIRED RECORDS AVAILABLE: SHELLSTOCK TAGS, PARASITE DESTRUCTION
     • OBSERVED NO RECORDS PROVIDED BY MANAGEMENT FOR PARASITE DESTRUCTION FOR FISH THAT IS SERVED RAW AS SUSHI.INSTRUCTED MANAGEMENT TO PROVIDE FREEZING RECORDS FOR FRESH FISH THAT IS PURCHASED FROM A SUPPLIER AND USED FOR SUSHI OR PROVIDE A STATEMENT FROM THE SUPPLIER REGARDING FREEZING OF FISH FOR PARASITE DESTRUCTION. PRIORITY FOUNDATION VIOLATION 7-38-005,NO CITATION ISSUED.
   • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
     • OBSERVED NO SPLASHGUARD AT HANDWASHING SINK AT SUSHI PREP AREA. MUST INSTALL A WASHABLE SPLASHGUARD AT RIGHT SIDE NEXT TO 1 COMP PREP SINK.
   • 40. PERSONAL CLEANLINESS
     • OBSERVED EMPLOYEE WITH NO HAIR RESTRAINT IN THE SUSHI FOOD PREP AREA. INSTRUCTED MANAGER TO PROVIDED HAIR RESTRAINTS FOR ALL EMPLOYEES IN THE FOOD PREP AREA.
   • 41. WIPING CLOTHS: PROPERLY USED & STORED
     • INSTRUCTED TO PROPERLY STORE ALL WASHCLOTHS IN A SANITIZING SOLUTION ESPECIALLY WHEN NOT IN USE.
   • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
     • OBSERVED A TORN DOOR GASKET INSIDE OF THE 2 DOOR STAND-UP COOLER ACROSS ADJACENT TO FRONT SERVICE COUNTER.INSTRUCTED MANAGEMENT TO REPLACE THE TORN DOOR GASKET.
   • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
     • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN THE EXTERIOR OF TOP/SIDES OF DISHMACHINE UNIT,PREP TABLES, FOOD STORAGE CONTAINERS, INTERIOR AND EXTERIOR OF THE FREEZER AND PREP COOLERS,SIDES OF HOT COOKING EQUIPMENTS,DEEP FRYER,ROLLING UTILITY KITCHEN CARTS AND MICROWAVE.
   • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
     • BACKFLOW PREVENTION DEVICE NOT LOCATED AT ICE MAKER.MUST INSTALL SO BACKFLOW PREVENTION DEVICE MAY BE LOCATED TO BE SERVICED AND MAINTAINED.
   • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
     • INSTRUCTED TO DETAIL CLEAN FLOORS UNDERNEATH THE KITCHEN COOKING EQUIPMENTS AND UNDERNEATH THE PREP COOLER IN THE SUSHI PREP AREA WITH EXCESSIVE DRIED FOOD DEBRIS SPILLAGE AND DETAIL CLEAN WALLS AND CEILINGS IN KITCHEN FOOD PREP AREA WITH EXCESSIVE FOOD SPLASHED DEBRIS AROUND THE DISHMACHINE UNIT.
   • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
     • INSTRUCTED TO DETAIL CLEAN KITCHEN EXHAUST HOOD/FILTERS TO REMOVE ACCUMULATIONS OF GREASE BUILD-UP AND MAINTAIN.
   • 58. ALLERGEN TRAINING AS REQUIRED
     • ALLERGEN TRAINING IS REQUIRED FOR ALL EMPLOYEES THAT HAVE A CITY OF CHICAGO FOOD SANITATION CERTIFICATE. INSTRUCTED TO COMPLETE TRAINING AND KEEP CERTIFICATE ON SITE.
5. Canvass Re-Inspection7 déc. 2020

   0 infraction

6. Canvass30 nov. 2020

   9 infractions

   • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
     • FOUND NO PROCEDURE/PLAN FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS. INSTRUCTED TO PROVIDE AND MAINTAIN REQUIRED PROCEDURE/PLAN AND APPROPRIATE SUPPLIES OR KIT. (NECESSARY ITEMS AT A MINIMUM: GLOVES, FACE MASKS, DISPOSABLE MOPS AND APPROPRIATE SANITIZER/SPRAY THAT KILLS NOROVIRUS) PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED
   • 23. PROPER DATE MARKING AND DISPOSITION
     • INSTRUCTED TO PROPERLY LABEL AND DATE READY TO EAT TCS FOODS HELD OVER 24 HOURS INSIDE COOLERS. MUST IDENTIFY PRODUCT SHELF LIFE OR "CONSUME BY" DATING (7 DAYS FROM PREPARATION DATE). PRIORITY FOUNDATION VIOLATION 7-38-005 NO CITATION ISSUED
   • 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
     • FOUND NO CONSUMER ADVISORY OR DISCLOSURE AND REMINDER POSTED AND ON MENUS FOR RAW/UNDERCOOKED FOODS. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED
   • 36. THERMOMETERS PROVIDED & ACCURATE
     • INSTRUCTED TO PROVIDE THERMOMETER VISIBLE AND ACCURATE INSIDE ALL COOLERS.
   • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
     • INSTRUCTED TO PROVIDE PROPER LABEL FOR FOOD STORAGE CONTAINERS/BINS IDENTIFIED WITH COMMON NAME (SALT, SUGAR, FLOUR, RICE ETC).
   • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
     • FOUND 3 LIVE COCKROACH UNDERNEATH 3 COMPARTMENT SINK (AROUND GREASE BOX) IN PREP/DISHWASHING AREA. INSTRUCTED TO REMOVE, CLEAN AND SANITIZE THE AFFECTED AREAS. RECOMMEND TO CONTACT LICENSED PEST CONTROL FOR SERVICE. PRIORITY FOUNDATION VIOLATION 7-38-020 (A) CITATION ISSUED
   • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
     • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN THE FOLLOWING: INTERIOR AND EXTERIOR SURFACES OF ALL COOLERS AND FREEZERS WITH DRIED FOOD DEBRIS AND SPILLAGE, SIDES OF ALL COOKING EQUIPMENT WITH GREASE ACCUMULATION, PREP AND STOTAGE SHELVES THROUGHOUT.
   • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
     • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOORS AND WALLS THROUGHOUT (FRONT AND REAR PREP AREA/DINING/STORAGE AREA) PREMISES, UNDER AND AROUND COOKING EQUIPMENT, COOLERS, FREEZERS AND FLOORS UNDERNEATH STORAGE SHELVES IN REAR STOTGE AREA.
   • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
     • INSTRUCTED TO PROVIDE ADDITIONAL LIGHTING IN REAR PREP AREA.
7. Canvass18 oct. 2019

   9 infractions

   • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
     • OBSERVED NO EMPLOYEE HEALTH POLICY ON SITE.INSTRUCTED MANAGEMENT TO CREATE AN EMPLOYEE HEALTH POLICY. PRIORITY FOUNDATION VIOLATION -7-38-010 NO CITATION ISSUED
   • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
     • OBSERVED NO CLEAN UP PROCEDURE/KIT ON SITE.INSTRUCTED MANAGEMENT TO CREATE A CLEAN-UP PROCEDURE/KIT ON SITE. PRIORITY FOUNDATION VIOLATION 7-38-005 NO CITATION ISSUED
   • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
     • OBSERVED NO HANDWASHING SIGNAGE AT ANY OF THE SINKS.INSTRUCTED MANAGEMENT TO INSTALL HANDWASHING SIGNAGE AT HANDSINKS
   • 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
     • OBSERVED NO CONSUMER REMINDERS FOR CONSUMER ADVISORY.INSTRUCTED MANAGEMENT TO PUT REMINDERS NEXT TO ADVISORY AND ITEMS. PRIORITY FOUNDATION VIOLATION 7-38-005 NO CITATION ISSUED
   • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
     • OBSERVED FREEZER IN KITCHEN WHERE HOT LINE IS.INTERIOR OF FREEZER IS DURTY WITH FOOD PARTICULATES.INSTRUCTED MANAGEMENT TO CLEAN AND SANITIZE INTERIOR OF FREEZER.
   • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
     • OBSERVED NO BACKFLOW DEVICE AT ICE MACHINE.INSTRUCTED MANAGEMENT TO INSTALL OR FIND LOCATION OF BACKFLOW DEVICE AT ICE MACHINE.
   • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
     • OBSERVED FLOORS BEHIND REFRIGERATOR,EQUIPMENT AND DISH MACHINE IN KITCHEN REAL DIRTY.INSTRUCTED MANAGEMENT TO CLEAN AND MAINTAIN FLOORS IN KITCHEN
   • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
     • OBSERVED BURN'T OUT LIGHT AT MIDDLE LIGHT AT KITCHEN FOOD PREP AREA.INSTRUCTED MANAGEMENT TO REPLACE BURN'T OUT LIGHT.
   • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
     • OBSERVED NO CERTIFIED FOOD HANDLER'S ON SITE.INSTRUCTED MANAGEMENT TO GET EMPLOYEES CERTIFIED IN SANITATION.
8. Plainte4 mai 2018

   4 infractions

   • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
     • OBSERVED CARDBOARD LINERS ON SHELVING ON RACK NEXT TO HOT LINE.INSTRUCTED MANAGEMENT TO REMOVE AND THAT SMOOTH EASILY CLEANABLE SURFACES MAT BE USED.
   • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
     • OBSERVED SIDE OF GAS RANGE GREASY AT HOTLINE AREA INSTRUCTED MANAGEMENT TO CLEAN REANGE OBSERVED INSIDE OF FREEZER ENCRUSTED WITH FOOD PARTICULATES.INSTRUCTED MANAGEMENT TO CLEAN INTERIOR OF FREEZER.
   • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
     • FLOOR IN BASEMENT ENCRUSTED WITH DIRT.INSTRUCTED MANAGEMENT TO CLEAN FLOORS IN BASEMENT.
   • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
     • OBSERVED CLUTTER IN BASEMENT.INSTRUCTED MANAGEMENT TO REMOVE CLUTTER FROM BASEMENT AND MAINTAIN.
9. Canvass Re-Inspection22 juin 2017

   2 infractions

   • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
     • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOORS WITH GREASE AND FOOD DEBRIS ALONG THE WALLS AND IN ALL CORNERS IN REAR PREP AREA.
   • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
     • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN INSIDE AIR CONDITIONING CLOSET IN REAR.
10. Canvass9 juin 2017

    9 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • FOUND (2) FACILITIES WITH POTENTIALLY HAZARDOUS FOODS (REACH-IN COOLER AND PREP COOLER) IN REAR PREP/COOKING AREA NOT MAINTAINING PROPER TEMPERATURE. REACH-IN COOLER AIR TEMPERATURE OF 48.9F AND PREP COOLER AIR TEMPERATURE 50.2F. INSTRUCTED MANAGER, COOLERS WITH POTENTIALLY HAZARDOUS FOODS MUST MAINTAIN COLD HOLDING TEMPERATURE OF 40F OR BELOW AND HOT HOLDING TEMPERATURE OF 140F OR ABOVE. THE SAID 2 COOLERS ARE TAGGED 'HELD FOR INSPECTION'. INSTRUCTED NOT TO USE UNTIL REPAIRED. CRITICAL VIOLATION 7-38-005(A)
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • FOUND POTENTIALLY HAZARDOUS FOODS NOT MAINTAINING PROPER TEMPERATURE REQUIREMENTS DURING STORAGE INSIDE REACH-IN COOLER (AIR TEMPERATURE OF 48.9F) AND INSIDE PREP COOLER (AIR TEMPERATURE OF 50.2). NOTED INTERNAL TEMPERATURE OF THE FOLLOWING PRODUCTS: CHICKEN AT 52.3F/50.6F, COOKED RICE AT 51.2F, TOFU AT 48.9F, BEEF AT 50.8F, EGGS AT 48.9F/47.8F. INSTRUCTED MANAGER, POTENTIALLY HAZARDOUS FOODS MUST MAINTAIN COLD HOLDING TEMPERATURE OF 40F OR BELOW AND HOT HOLDING TEMPERATURE OF 140F OR ABOVE. MANAGER DISCARDED THE SAID FOOD PRODUCTS. TOTAL VALUE $50.00, TOTAL WEIGHT 20 LBS. CRITICAL VIOLATION 7-38-005(A)
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • COOKED, PREPARED FOOD HELD OVER 24 HOURS MUST HAVE LABEL AND DATE.
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • PLATES ON TABLE SETTINGS MUST BE RESET WHEN CUSTOMER IS SEATED TO PREVENT CONTAMINATION.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN INTERIOR SURFACES OF EXPOSED HAND SINK AND PREP SINK BEHIND SUSHI BAR.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOORS WITH GREASE AND FOOD DEBRIS ALONG THE WALLS AND IN ALL CORNERS IN REAR PREP AREA.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • INSTRUCTED TO PROVIDE THERMOMETER VISIBLE AND ACCURATE INSIDE ALL COOLERS.--------MUST PROVIDE METAL STEM THERMOMETER AVAILABLE FOR HOT AND COLD HOLDING TEMPERATURE OF FOOD PRODUCTS.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN INSIDE AIR CONDITIONING CLOSET IN REAR.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • NOTED WIPING CLOTHS IN PREP/COOKING AREA. MUST BE STORED IN AN APPROVED SANITIZER (100 PPM) TO PREVENT CONTAMINATION.
11. License21 nov. 2016

    3 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CUTTING BOARD AND INTERIOR OF FRYER NOT CLEAN IN KITCHEN, INSTRUCTED TO CLEAN OR REPLACE,
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOOR IN KITCHEN AREA NOT CLEAN, INSTRUCTED TO CLEAN DAILY,
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • LIGHT SHIELDS ATTACHED TO CEILING IN KITCHEN AREA NOT CLEAN, INSTRUCTED TO CLEAN DAILY,