NIU B

888 S MICHIGAN AVE, CHICAGO, IL 60605 · Restaurant

19 inspections

1. Canvass23 févr. 2026

   3 infractions

   • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
     • OBSERVED RICE, FLOUR, AND SPICES REMOVED FROM ORIGINAL PACKAGING AND STORED IN CONTAINERS NEXT TO WOK STATION WITHOUT LABELS IDENTIFYING THE PRODUCT NAME. INSTRUCTED TO PROPERLY LABEL ALL CONTAINERS WITH THE COMMON NAME OF THE FOOD AND MAINTAIN.
   • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
     • OBSERVED CUTTING BOARDS WITH OPEN SEAMS AND DARK STAINS. MUST REFINISH OR REPLACE DAMAGED OR STAINED CUTTING BOARDS AND MAINTAIN
   • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
     • OBSERVED GREASE ACCUMULATION INSIDE FRYER CABINET AND ON SIDES OF COOKING EQUIPMENT. INSTRUCTED TO CLEAN, SANITIZE AND MAINTAIN.
2. Canvass30 sept. 2025

   9 infractions

   • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
     • OBSERVED FACILITY WITHOUT A VALID CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE POSTED ONSITE FOR FOOD EMPLOYEES.AT ABOUT 12:30PM CERTIFIED MANAGER MIN YANGARRIVED ON SITE. INFORMED PERSON IN CHARGE CITY OF CHICAGO ORIGINAL FOOD SERVICE CERTIFICATE MUST BE POSTED ALONG WITH THE CERTIFIED MANAGER ON SITE WHEN TIME AND TEMPERATURE CONTROL FOR SAFETY(TCS) FOODS ARE STORED. PRIORITY FOUNDATION VIOLATION #7-38-012. CITATION ISSUED.
   • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
     • OBSERVED EXPOSED HAND WASHING SINK IN FRONT HOT PREP AREA RENDERED INACCESSIBLE BY CONTAINER BEING PLACED INSIDE IT AND ALSO A BIG BIN BLOCKING THE HANDWASHING SINK IN THE DISHWASHING AREA. INSTRUCTED TO MAINTAIN ALL EXPOSED HAND WASHING SINKS OPEN AND ACCESSIBLE FOR HAND WASHING. PRIORITY FOUNDATION VIOLATION 7-38-030(C). CITATION ISSUED.
   • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
     • OBSERVED SPICES, OUT OF THE ORIGINAL PACKAGING, AND STORED IN CONTAINERS NEXT TO THE WOK STATION, WITHOUT LABELS CONTAINING PRODUCT NAME. INSTRUCTED TO PROVIDE LABELS WITH PRODUCT NAMES FOR ALL ITEMS OUT OF THE ORIGINAL PACKAGING AND MAINTAIN
   • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
     • OBSERVED FOOD ITEMS STORED ON FLOOR IN WALK-IN COOLER. INSTRUCTED MANAGER TO ELEVATE ALL FOOD SIX INCHES OFF FLOOR.
   • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
     • NOTED ASSORTED FOOD ITEMS INSIDE COOLERS AND WALK-IN COOLER UNITS WITH FOOD STORED INSIDE PLASTIC GROCERY BAGS. INSTRUCTED TO PROPERLY STORE ALL FOOD ITEMS INSIDE APPROVED FOOD GRADE CONTAINERS
   • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
     • OBSERVED ACCUMULATED GREASE AND FOOD DEBRIS ON INTERIOR AND EXTERIOR SURFACES OF COOKING EQUIPMENT, PREP TABLES, COOLERS, FREEZERS, SHELVING UNITS. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.
   • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
     • OBSERVED MINOR LEAK AT 3 COMPARTMENT SINK. INSTRUCTED TO REPLAIN AND REPLACE
   • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
     • OBSERVED DEBRIS ON FLOORS ALONG WALLS AND CORNERS IN UTILITY AND STORAGE AREAS. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.
   • 58. ALLERGEN TRAINING AS REQUIRED
     • OBSERVED FOOD SERVICE SANITATION MANAGER WITHOUT FOOD ALLERGEN TRAINING CERTIFICATE. INSTRUCTED TO MEET REQUIREMENT.
3. Canvass14 juin 2024

   5 infractions

   • 41. WIPING CLOTHS: PROPERLY USED & STORED
     • FOUND WIPING CLOTHS NOT PROPERLY STORED WHEN NOT IN USE. INSTRUCTED TO STORE IN SANITIZING SOLUTION (MUST BE AT THE PROPER PPM) WHEN NOT IN USE. MAINTAIN SAME.
   • 43. IN-USE UTENSILS: PROPERLY STORED
     • MULTI USE UTENSILS STORED ON THE SIDE OF THE COOLERS/COOKING EQUIPMENT. INSTRUCTED TO PROPERLY STORE IN A KNIFE RACK OR CLEAN BIN. MAINTAIN SAME.
   • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
     • STORAGE RACKS AND LOWER SURACES OF COOLERS/FREEZERS WITH FOOD, SPILLS, DIRT AND DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN ALL.
   • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
     • THE INTERIOR OF THE FLOOR DRAIN UNDER THE DISH MACHINE, FLOORS IN THE CORNERS, WALK IN COOLER, UNDER/AROUND THE DISH MACHINE, COOLERS/FREEZERS AND COOKING EQUIPMENT WITH FOOD, DIRT AND DEBRIS BUILD UP. INSTRUCTED TO CLEAN AND MAINTAIN THE FLOOR DRAIN AND FLOORS THROUGHOUT.
   • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
     • SEVERAL FOOD HANDLER CERTIFICATES WERE EXPIRED. INSTRUCTED TO OBTAIN AND MAINTAIN CURRENT CERTIFICATES.
4. Réinspection de la plainte3 févr. 2023

   0 infraction

5. Plainte1 févr. 2023

   16 infractions

   • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
     • 5-202.12(A) OBSERVED INADEQUATE HOT WATER AT ALL THREE TOILET ROOMS HAND WASHING SINKS, HOT WATER AT THE TIME OF INSPECTION RANGED FROM 40F-45F. INSTRUCTED TO REPAIR AND ALWAYS MAINTAIN ADEQUATE HOT WATER AT ALL HAND WASHING SINKS AT LEAST AT 100F AT ALL TIMES. PRIORITY VIOLATION. CITATION ISSUED 7-38-030(C).
   • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
     • 6-301.12 OBSERVED NO PAPER TOWELS AT THE FOOD PREP AREA HAND WASHING SINK BY THE DISH MACHINE. INSTRUCTED TO ALWAYS PROVIDE A HAND DRYING PROVISION AT ALL HAND WASHING SINKS AT ALL TIMES. PRIORITY FOUNDATION. CITATION ISSUED 7-38-030(C).
   • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
     • 5-205.11 OBSERVED HAND WASHING SINK BLOCKED WITH A CONTAINER INSIDE OF THE BASIN OF THE HAND WASHING SINK AND A GARBAGE CAN IN FRONT OF THE HAND WASHING SINK. INSTRUCTED TO NEVER BLOCK HAND WASHING SINKS, HAND WASHING SINKS MUST BE ACCESSIBLE AT ALL TIMES. PRIORITY FOUNDATION 7-38-030(C).
   • 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
     • 4-602.11(B-E) OBSERVED ACCUMULATED DEBRIS INSIDE OF THE ICE MACHINE AND CUTTING BOARD EXCESSIVELY STAINED WITH DEEP DARK GROOVES. INSTRUCTED TO REMOVE ALL WORN CUTTING BOARDS.
   • 22. PROPER COLD HOLDING TEMPERATURES
     • 3-501.16(A:2,&B) OBSERVED TCS FOODS AT INADEQUATE COLD HOLDING TEMPERATURES LOCATED IN THE FOOD PREP AREA AND IN A 2 DOOR REFRIGERATOR; ABOUT 20 LBS OF COOKED CHICKEN RANGING BETWEEN 54F-72F IN THE FOOD PREP AREA AND IN THE WALK IN COOLER, OBSERVED ABOUT 1/2 LB OF RAW EGGS AT 65F AND ABOUT 3 LBS OF RAW SUSHI AT 48F LOCATED IN A TWO DOOR REFRIGERATOR. INSTRUCTED TO DISCARD AND DENATURE SAID TCS FOODS AND ALWAYS MAINTAIN ALL TCS COLD HOLDING FOODS AT 41F OR BELOW AT ALL TIMES. MANAGER DISCARDED SAID TCS FOODS DURING THE INSPECTION. PRIORITY VIOLATION. CITATION ISSUED 7-38-005.
   • 35. APPROVED THAWING METHODS USED
     • 3-501.13 OBSERVED FACILITY IMPROPERLY THAWING DUCK AND PORK IN STAGNET WATER IN THE 3 COMPARTMENT SINK. INSTRUCTED TO ALWAYS PROPERLY THAW ALL TCS FOODS IN COLD RUNNING WATER (NOT EXCEEDING 70F) AT ALL TIMES.
   • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
     • 3-302.12 OBSERVED SPICES, OUT OF THE ORIGINAL PACKAGING, AND STORED IN CONTAINERS NEXT TO THE WOK STATION, WITHOUT LABELS CONTAINING PRODUCT NAME. INSTRUCTED TO PROVIDE LABELS WITH PRODUCT NAMES FOR ALL ITEMS OUT OF THE ORIGINAL PACKAGING AND MAINTAIN.
   • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
     • 6-501.111 OBSERVED A LIVE COCKROACH INFESTATION IN THE FOOD PREP AREAS, OBSERVED ABOUT 100 LIVE ROACHES IN THE REAR FOOD PREP AREA UNDER A 2 DOOR PREP COOLER, INSIDE OF THE WHEELS OF THE PREP COOLER, UNDER THE LOW TEMPERATURE DISH MACHINE AND AROUND THE FRONT FOOD PREP AREA HAND WASHING SINK. INSTRUCTED TO ELIMINATE LIVE COCKROACH ACTIVITY, CLEAN AND SANITIZE AFFECTED AREAS AND CONTACT PEST CONTROL FOR SERVICE. PRIORITY VIOLATION. CITATION ISSUED 7-38-020(A).
   • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
     • 6-501.112 OBSERVED AN EXCESSIVE AMOUNT OF DEAD COCKROACH CARCASSES THROUGHOUT THE ENTIRE FOOD PREP AREA ON THE WALLS IN THE REAR DRY STORAGE AREA AND ON THE FLOOR THROUGHOUT THE REAR. INSTRUCTED TO CLEAN AND SANITIZE AND NEVER ALLOW DEAD INSECTS TO ACCUMULATED IN THE FOOD PREP AREAS.
   • 45. SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED
     • 4-904.11 OBSERVED TABLEWARE NOT INVERTED ON THE SHELVES OF THE REAR AND FRONT FOOD PREP AREAS. INSTRUCTED TO INVERT ALL TABLEWARE TO PREVENT POSSIBLE CONTAMINATION.
   • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
     • 4-601.11(C) OBSERVED EXCESSIVE ACCUMULATED FOOD, GREASE AND DIRT DEBRIS ON ALL COOKING EQUIPMENT, IN BETWEEN REFRIGERATION UNITS, ON THE WOK STATION, ON THE GASKETS OF ALL PREP COOLERS, ON THE LOWER SHELVES OF THE STORAGE AREAS OF THE FOOD PREP AREAS, ON THE SMALL TOASTED OVEN, AND ON THE VENTS ABOVE THE COOKING EQUIPMENT IN THE REAR. INSTRUCTED TO CLEAN AND SANITIZE ALL.
   • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
     • 5-204.12 UNABLE TO LOCATE THE BACK FLOW PREVENTION DEVICE ON THE ICE MACHINE IN THE DRY STORAGE AREA. INSTRUCTED TO LOCATE OR PROVIDE.
   • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
     • 6-201.11 OBSERVED HOLES IN THE WALLS, TAPE ON THE WALL BY THE LOW TEMPERATURE DISH MACHINE. INSTRUCTED TO REMOVE TAPE AND SEAL ALL HOLES IN THE WALLS, ALL SURFACES MUST BE SMOOTH AND EASILY CLEANABLE.
   • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
     • 6-501.12 OBSERVED EXCESSIVE ACCUMULATED FOOD GREASE AND DIRT DEBRIS ON THE WALLS AND FLOORS UNDER ALL COOKING EQUIPMENT IN THE REAR AND FRONT FOOD PREP AREAS. INSTRUCTED TO CLEAN AND SANITIZE.
   • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
     • 6-501.114 OBSERVED ITEMS STORED DIRECTLY ON THE GROUND UNDER THE 3 COMPARTMENT SINK, UNDER THE DISH MACHINE AND IN BOTH STORAGE AREAS AND CHEMICAL STORAGE CLOSET. INSTRUCTED TO ELEVATE EVERYTHING AT LEAST 6 INCHES FROM THE GROUND AND MAINTAIN.
   • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
     • 6-303.11 OBSERVED BURNT OUT LIGHTING IN THE REAR FOOD PREP AREA ABOVE THE LOW TEMPERATURE DISH MACHINE. INSTRUCTED TO REPLACE BULB AND PROVIDE ADEQUATE LIGHTING AT ALL TIMES.
6. Canvass Re-Inspection12 juill. 2022

   4 infractions

   • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
     • 6-501.111 OBSERVED SEVERAL DEAD ROACH CARCASSES IN STORAGE AND NEAR PREP AREAS AS WELL AS ON WALLS THROUGHOUT KITCHEN. INSTRUCTED MANAGER TO REMOVE ROACH CARCASSES.
   • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
     • 3-307.11 OBSERVED HAND WASHING SINK AT BAR AREA WITH NO SPLASH GUARD. INSTRUCTED MANAGER TO PROVIDE SPLASH GUARD.
   • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
     • 4-602.13 OBSERVED AN ACCUMULATION OF GREASE AND SOIL BUILD UP THROUGHOUT KITCHEN INCLUDING: AROUND GRIDDLE AREAS, ON SIDE OF COOLERS, ON COOLER HANDLES, OUTSIDE OF ICE MACHINE. INSTRUCTED MANAGER TO CLEAN THROUGHOUT FACILITY.
   • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
     • 6-501.12 OBSERVED THE FLOORS UNDER AND AROUND VARIOUS KITCHEN EQUIPMENT AND SINKS IN NEED OF DETAIL CLEANING; CLEAN AND MAINTAIN. OBSERVED THE WALLS AROUND SOME KITCHEN EQUIPMENT IN NEED OF CLEANING; CLEAN AND MAINTAIN WALLS WHERE NEEDED.
7. Canvass5 juill. 2022

   6 infractions

   • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
     • OBSERVED HAND WASHING SINK THROUGHOUT SERVICE AND PREP AREAS WITH NO HAND WASHING SIGNAGE. INSTRUCTED MANAGER TO PROVIDE SIGNAGE.
   • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
     • OBSERVED SEVERAL DEAD ROACH CARCASSES IN STORAGE AND NEAR PREP AREAS AS WELL AS ON WALLS THROUGHOUT KITCHEN. INSTRUCTED MANAGER TO REMOVE ROACH CARCASSES.
   • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
     • OBSERVED LIVE ROACH ACTIVITY ON PREMISES. OBSERVED 2 ROACHES IN DRY STORAGE AREA. INSTRUCTED MANAGER TO TREAT AREAS ACCORDINGLY. RECOMMENDED PEST CONTROL SERVICE. PRIORITY FOUNDATION VIOLATION 7-38-020 (A). CITATION ISSUED.
   • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
     • OBSERVED HAND WASHING SINK AT BAR AREA WITH NO SPLASH GUARD. INSTRUCTED MANAGER TO PROVIDE SPLASH GUARD.
   • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
     • OBSERVED AN ACCUMULATION OF GREASE AND SOIL BUILD UP THROUGHOUT KITCHEN INCLUDING: AROUND GRIDDLE AREAS, ON SIDE OF COOLERS, ON COOLER HANDLES, OUTSIDE OF ICE MACHINE. INSTRUCTED MANAGER TO CLEAN THROUGHOUT FACILITY.
   • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
     • OBSERVED THE FLOORS UNDER AND AROUND VARIOUS KITCHEN EQUIPMENT AND SINKS IN NEED OF DETAIL CLEANING; CLEAN AND MAINTAIN. OBSERVED THE WALLS AROUND SOME KITCHEN EQUIPMENT IN NEED OF CLEANING; CLEAN AND MAINTAIN WALLS WHERE NEEDED.
8. Canvass6 févr. 2020

   8 infractions

   • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
     • FOUND A KIT AND PROCEDURE ON PREMISES. KIT DOES NOT HAVE AN APPROPRIATE SANITIZER THAT WILL KILL NOROVIRUS; MUST PROVIDE. ADDITIONAL TIME GRANTED TO OBTAIN. PRIORITY FOUNDATION VIOLATION 7-38-005.
   • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
     • FOUND NO HAND WASH SIGNS POSTED AT HAND WASH SINKS; MUST PROVIDE AND MAINTAIN.
   • 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
     • FOUND NO CHEMICAL READING AT THE LOW TEMP DISH MACHINE AS REQUIRED; MUST MAINTAIN A READING OF 100 PPM WITH CHEMICAL SANITIZER USED. PRIORITY VIOLATION 7-38-025 ISSUED.
   • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
     • INSTRUCTED TO CLEAN FLOOR BETWEEN REFRIGERATION UNIT AND WALL IN KITCHEN AREA TO REMOVE DEAD ROACHES OBSERVED.
   • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
     • OBSERVED THE FOLLOWING EQUIPMENT IN NEED OF CLEANING: EXTERIOR SURFACES OF GRILL, BULK STORAGE CONTAINERS IN KITCHEN PANTRY AND EXTERIOR SURFACES OF REFRIGERATION DOORS AND MAINTAIN.
   • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
     • OBSERVED SOME CLUTTER IN STORAGE CLOSET IN KITCHEN; INSTRUCTED TO ORGANIZE AND MAINTAIN.
   • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
     • OBSERVED THE FLOORS UNDER AND AROUND VARIOUS KITCHEN EQUIPMENT AND SINKS IN NEED OF DETAIL CLEANING; CLEAN AND MAINTAIN. OBSERVED THE WALLS AROUND SOME KITCHEN EQUIPMENT IN NEED OF CLEANING; CLEAN AND MAINTAIN WALLS WHERE NEEDED.
   • 58. ALLERGEN TRAINING AS REQUIRED
     • THE CITY OF CHICAGO FOOD SERVICE MANAGER ON DUTY DOES NOT HAVE THE REQUIRED FOOD ALLERGEN TRAINING; MUST OBTAIN.
9. Plainte28 juin 2019

   7 infractions

   • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
     • 5-203.11 OBSERVED NO HAND SINK IN FRONT PREP(SUSHI) AREA OF FACILITY. FACILITY MUST OBTAIN AND INSTALL A HAND SINK WITH SPLASH GUARDS UNDER CITY WATER PRESSURE AND MAINTAIN IN SUSHI PREP AREA OF FACILITY. PRIORITY FOUNDATION VIOLATION. 7-38-030(C). NO CITATION ISSUES
   • 14. REQUIRED RECORDS AVAILABLE: SHELLSTOCK TAGS, PARASITE DESTRUCTION
     • OBSERVED FACILITY WITHOUT REQUIRED DOCUMENTATION FOR PARASITE DESTRUCTION OF FISH SOLD(CONSUMED) IN FACILITY. MUST OBTAIN AND HAVE ON SITE FOR CDPH REVIEW. PRIORITY VIOLATION 7-38-005. NO CITATION ISSUED
   • 23. PROPER DATE MARKING AND DISPOSITION
     • 3-501.17 OBSERVED FACILITY MISSING DATE MARKING FOR READY TO EAT TEMPERATURE CONTROL FOR FOOD SAFETY ITEM,CHICKEN,RICE,PORK KIMCHI, HOUSE-SAUCES ETC. STORED INSIDE REACH IN COOLER LOCATED REAR & FRONT PREP REFRIGERATOR AND WALK IN COOLER IN FOOD PREP AREA. INFORMED PERSON IN CHARGE TO ALWAYS DATE MARK FOOD ITEMS STORE MORE THAN 24 HOURS IN FACILITY WITH DISCARD DATE AND MAINTAIN. PRIORITY FOUNDATION VIOLATION 7-38-005. NO CITATION ISSUED.
   • 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
     • 3-603.11 OBSERVED FACILITY MISSING CONSUMER ADVISORY DISCLOSURE STATEMENT FOR FOOD ITEMS/PRODUCTS OFFERED AND REMINDER * STATEMENT FOR THE FOOD PRODUCTS OFFERED. MUST OBTAIN AND MAINTAIN ON MENU. PRIORITY FOUNDATION VIOLATION 7-38-005. NO CITATION ISSUED.
   • 36. THERMOMETERS PROVIDED & ACCURATE
     • 4-203.11 OBSERVED FACILITY WITHOUT THERMOMETER (TEMPERATURE MEASURING DEVICE) FOR MEASURING (PROBING) HOT & COLD FOOD ITEMS/ PRODUCTS INTERNAL TEMPERATURE IN FACILITY FOR ACCURACY. INFORMED PERSON IN CHARGED THERMOMETERS ARE REQUIRED FOR MEASURING FOOD ACCURACY. PRIORITY FOUNDATION VIOLATION 7-38-005 NO CITATION ISSUED
   • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
     • OBSERVED FACILITY BULK ITEMS NOT IN ORIGINAL CONTAINER NOT LABEL WITH COMMON NAME; FACILITY SUGAR, FLOUR AND WHEAT ITEMS NOT LABELED INSIDE LARGE CLEAR CONTAINER IN REAR PREP AREA AND DRY STORAGE. MUST LABEL AND MAINTAIN.
   • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
     • OBSERVED WARE WASHING ONE COMPARTMENT SINK HOSE SPRAYER HANGING BELOW THE RIM OF SINK ( CONDITION FOR BACK SIPHONAGE ) IN REAR PREP AREA OF FACILITY. MUST REPAIR AND MAINTAIN.
10. Canvass Re-Inspection7 juin 2018

    5 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • OBSERVED POTENTIALLY HAZARDOUS FOODS (SUSHI FISH, PORK) INSIDE OF THE FREEZERS, PREP COOLERS AND WALK IN COOLERS, OUT OF THE ORIGINAL PACKAGING AND HELD FOR OVER 24 HOURS WITHOUT PROPER LABELS CONTAINING PRODUCT'S NAMES AND DATES. INSTRUCTED TO PROVIDE PROPER LABELS FOR ALL POTENTIALLY HAZARDOUS FOODS THAT ARE OUT OF THE ORIGINAL PACKAGING AND HELD FOR OVER 24 HOURS AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED MISSING AND DAMAGED FLOOR TILES LOCATED UNDER THE LOW TEMPERATURE DISH MACHINE IN THE REAR FOOD PREP AREA. OBSERVED FLOORS THRU OUT ENTIRE FOOD PREP AREAS WITH ACCUMULATED FOOD AND GREASE DEBRIS UNDER PREP COOLERS AND UNDER THE FRYERS. INSTRUCTED TO CLEAN ALL FLOORS ALONG THE WALLS AND IN ALL CORNERS AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED MISSING CEILING TILE LOCATED ABOVE THE DRY STORAGE AREA. INSTRUCTED TO REPLACE AND MAINTAIN. OBSERVED ACCUMULATED DUST ON THE VENT LOCATED ABOVE THE SUSHI FOOD PREP AREA. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • OBSERVED A LEAK AT THE FAUCET OF THE 3 COMPARTMENT SINK LOCATED IN THE REAR FOOD PREP AREA. OBSERVED LOW HOT WATER PRESSURE IN THE MEN'S WASHROOM, HOT WATER PRESSURE MUST BE INCREASED. INSTRUCTED TO REPAIR ALL AND MAINTAIN.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • OBSERVED SOME UTENSILS BEING STORED ON THE FLOOR UNDER THE 3 COMPARTMENT SINK. INSTRUCTED TO STORE EVERYTHING AT LEAST 6 INCHES ABOVE THE GROUND AND MAINTAIN.
11. Canvass11 avr. 2018

    14 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • OBSERVED POTENTIALLY HAZARDOUS FOOD (SOFT BOILED EGGS) AT AN IMPROPER COLD HOLDING TEMPERATURE OF 56.3F LOCATED IN THE FOOD PREP AREA. INSTRUCTED TO ALWAYS MAINTAIN ALL POTENTIALLY HAZARDOUS FOODS AT THE PROPER COLD HOLDING TEMPERATURE OF 40F OR BELOW AT ALL TIMES. INSTRUCTED EMPLOYEE TO DISCARD AND DENATURE SAID POTENTIALLY HAZARDOUS FOOD. EMPLOYEE DISCARDED DURING THE INSPECTION. CRITICAL VIOLATION 7-38-005(A).
    • 11. ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED
      • OBSERVED REAR FOOD PREP AND BAR EXPOSED HAND SINKS NOT ACCESSIBLE TO PROPERLY WASH HANDS, AT THE TIME OF THE INSPECTION A LARGE GARBAGE CONTAINER WAS BLOCKING THE REAR EXPOSED HAND SINK AS WELL AS UTENSILS BEING STORED INSIDE OF THE EXPOSED HAND SINKS IN THE REAR FOOD PREP AREA AND AT THE BAR. INSTRUCTED TO ALWAYS MAKE EXPOSED HAND SINK ACCESSIBLE AT ALL TIMES FOR PROPER HAND WASHING PRACTICES AND TO NEVER PUT UTENSILS NOR BLOCK EXPOSED HAND SINKS. MANAGER REMOVED SAID ITEMS DURING THE INSPECTION. CRITICAL VIOLATION 7-38-030.
    • 19. OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED
      • OBSERVED OUTSIDE GREASE DUMPSTER LID NOT MAINTAINED WITH ACCUMULATED GREASE ON THE LID OF THE OUTSIDE GREASE DUMPSTER. INSTRUCTED TO REPLACE OR CLEAN OUTSIDE GREASE DUMPSTER LID AND MAINTAIN. SERIOUS VIOLATION 7-38-020.
    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • OBSERVED PREVIOUS MINOR VIOLATIONS NOT CORRECTED FROM REPORT #1982943 DATED 2/9/17; 30 - FOUND THE BULK INGREDIENT CONTAINERS IN THE REAR PREP AREA NOT LABELED. INSTRUCTED TO PROPERLY LABEL THE CONTAINERS. 33 - FOUND THE FOLLOWING NOT CLEAN: -THE INTERIOR/EXTERIOR (SIDES) OF THE COOKING EQUIPMENT. -THE INTERIOREXTERIOR (SIDES) OF ALL COOLERS, INCLUDING THE RUBBER GASKETS. -INTERIOR/EXTERIOR OF THE BULK INGREDIENT CONTAINERS. ALL WITH FOOD, DIRT, GREASE AND DUST BUILD UP. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN. 34 - FOUND THE INTERIOR/EXTERIOR OF THE FLOOR DRAINS IN THE PREP AREA, UNDER THE DISH MACHINE AND THE FLOORS UNDER THE HAND SINKS, AROUND THE MOP SINK, UNDER THE DISH MACHINE, COOKING/COOLING EQUIPMENT, IN THE BAR AREA AND IN FRONT PREPARATION AREA WITH THICK DIRT, FOOD, GREASE AND DEBRIS BUILD UP. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN THE FLOOR DRAINS AND FLOORS THROUGH OUT. 35 - ALSO, MUST CLEAN THE VENTILATION FILTERS, REMOVE THICK GREASE AND DIRT BUILD UP. 45 -FOUND THE FOOD HANDLERS ON THE PREMISES NOT ABLE TO PROVIDE PROOF THEY MET IDPH'S REQUIREMENTS. INSTRUCTED TO TAKE COURSE (IF NOT TAKEN) AND PROVIDE PROOF. INSTRUCTED MANAGER TO CORRECT PREVIOUS MINOR VIOLATIONS AND MAINTAIN. SERIOUS VIOLATION 7-42-090.
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • OBSERVED POTENTIALLY HAZARDOUS FOODS (SUSHI FISH, PORK) INSIDE OF THE FREEZERS, PREP COOLERS AND WALK IN COOLERS, OUT OF THE ORIGINAL PACKAGING AND HELD FOR OVER 24 HOURS WITHOUT PROPER LABELS CONTAINING PRODUCT'S NAMES AND DATES. INSTRUCTED TO PROVIDE PROPER LABELS FOR ALL POTENTIALLY HAZARDOUS FOODS THAT ARE OUT OF THE ORIGINAL PACKAGING AND HELD FOR OVER 24 HOURS AND MAINTAIN.
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • SEE VIOLATION #29.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • SEE VIOLATION #29.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • SEE VIOLATION #29.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED MISSING AND DAMAGED FLOOR TILES LOCATED UNDER THE LOW TEMPERATURE DISH MACHINE IN THE REAR FOOD PREP AREA. OBSERVED FLOORS THRU OUT ENTIRE FOOD PREP AREAS WITH ACCUMULATED FOOD AND GREASE DEBRIS UNDER PREP COOLERS AND UNDER THE FRYERS. INSTRUCTED TO CLEAN ALL FLOORS ALONG THE WALLS AND IN ALL CORNERS AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • SEE VIOLATION #29.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED MISSING CEILING TILE LOCATED ABOVE THE DRY STORAGE AREA. INSTRUCTED TO REPLACE AND MAINTAIN. OBSERVED ACCUMULATED DUST ON THE VENT LOCATED ABOVE THE SUSHI FOOD PREP AREA. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • OBSERVED A LEAK AT THE FAUCET OF THE 3 COMPARTMENT SINK LOCATED IN THE REAR FOOD PREP AREA. OBSERVED LOW HOT WATER PRESSURE IN THE MEN'S WASHROOM, HOT WATER PRESSURE MUST BE INCREASED. INSTRUCTED TO REPAIR ALL AND MAINTAIN.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • OBSERVED SOME UTENSILS BEING STORED ON THE FLOOR UNDER THE 3 COMPARTMENT SINK. INSTRUCTED TO STORE EVERYTHING AT LEAST 6 INCHES ABOVE THE GROUND AND MAINTAIN.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • SEE VIOLATION #29.
12. Canvass9 févr. 2017

    12 infractions

    • 12. HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA
      • FOUND THE FRONT/REAR HAND WASHING SINKS (3 OUT OF 4) IN THE FOOD PREPARATION AND BAR AREAS NOT ACCESSIBLE FOR HAND WASHING. REAR HAND SINK HAD A LARGE ROUND GARBAGE CAN AND A BROOM BLOCKING IT. THE FRONT HAND SINK (CLOSEST TO THE DOOR LEADING TO THE REAR PREPARATION AREA HAD A WISK AND STEEL SCOURING PAD IN IT AND THE ONE AT THE BAR HAD A STRAINER INSIDE OF IT. INSTRUCTED TO KEEP ALL HAND SINK ACCESSIBLE AND USE FOR HAND WASHING ONLY. CRITICAL VIOLATION 7-38-030
    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • FOUND FOOD NOT PROTECTED DURING STORAGE. FOUND A BOTTLE OF LIQUOR AND A BOWL OF CUCUMBERS STORED IN THE ICE USED FOR CONSUMPTION IN THE ICE BIN AT THE BAR. INSTRUCTED TO NOT STORE ITEMS IN THE ICE THAT IS USED FOR CONSUMPTION. SERIOUS VIOLATION 7-38-005(A)
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • FOUND NO CITY OF CHICAGO CERTIFIED FOOD MANAGER ON SITE WHILE PREPARING/SERVING POTENTIALLY HAZARDOUS FOODS (I.E. TUNA, CHICKEN, RICE, DAIRY, ETC.). INSTRUCTED TO ALWAYS HAVE ONE ON SITE WHEN PREPARING AND SERVING POTENTIALLY HAZARDOUS FOODS. SERIOUS VIOLATION 7-38-012
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • FOUND THE BULK INGREDIENT CONTAINERS IN THE REAR PREP AREA NOT LABELED. INSTRUCTED TO PROPERLY LABEL THE CONTAINERS.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • FOUND THE FOLLOWING NOT CLEAN: -THE INTERIOR/EXTERIOR (SIDES) OF THE COOKING EQUIPMENT. -THE INTERIOREXTERIOR (SIDES) OF ALL COOLERS, INCLUDING THE RUBBER GASKETS. -INTERIOR/EXTERIOR OF THE BULK INGREDIENT CONTAINERS. -INTERIOR OF THE ICE MACHINE. -THE STORAGE RACKS WHERE THE UTENSILS ARE STORED. -THE TOP SURFACE OF THE DISH MACHINE. ALL WITH FOOD, DIRT, GREASE AND DUST BUILD UP. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FOUND THE INTERIOR/EXTERIOR OF THE FLOOR DRAINS IN THE PREP AREA, UNDER THE DISH MACHINE AND THE FLOORS UNDER THE HAND SINKS, AROUND THE MOP SINK, UNDER THE DISH MACHINE, COOKING/COOLING EQUIPMENT, IN THE BAR AREA AND IN FRONT PREPARATION AREA WITH THICK DIRT, FOOD, GREASE AND DEBRIS BUILD UP. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN THE FLOOR DRAINS AND FLOORS THROUGH OUT.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • FOUND THE WALLS IN THE REAR AROUND THE STORAGE RACKS, DISH MACHINE, COOKING EQUIPMENT, HAND, MOP AND 3-COMPARTMENT SINK IN THE REAR PREP AND STORAGE AREA WITH FOOD, GREASE, DIRT AND DUST BUILD UP. INSTRUCTED TO DETAIL CLEAN AND LWALLS. ALSO, MUST CLEAN THE VENTILATION FILTERS, REMOVE THICK GREASE AND DIRT BUILD UP.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • FOUND LARGE UTENSILS TOO BIG FOR THE DISH MACHINE AND TO BE SUBMERGED IN THE 3-COMPARTMENT SINK. INSTRUCTED TO EITHER REMOVE THE LARGE UTENSILS OR GET A SINK OR DISH MACHINE LARGE ENOUGH TO ACCOMMODATE THE UTENSILS.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • FOUND NO THERMOMETERS CONSPICUOUSLY PLACED IN THE COOLERS AND NO STEM THERMOMETERS FOR INTERNAL TEMPERATURE TAKING OF THE PRODUCT. INSTRUCTED TO PROVIDE BOTH. MAINTAIN SAME.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • FOUND THE REAR STORAGE AREAS (THE ONE BY THE COOKING EQUIPMENT AND THE ONE BY THE WALK IN COOLER) WITH CLUTTER. INSTRUCTED TO ELIMINATE CLUTTER AND ORGANIZE AREAS. MAINTAIN SAME.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • FOUND THE ICE SCOOP IN THE REAR AND AT THE FRONT BAR AREA NOT PROPERLY STORED WHEN NOT IN USE. THE ONE IN THE REAR WAS STORED ON TOP OF THE UNCLEAN ICE MACHINE AND THE FRONT ONE WAS STORED ON THE ICE. INSTRUCTED TO STORE EITHER HANDLES UP IN THE ICE OR IN A CLEAN CONTAINER/BIN. MAINTAIN SAME. ALSO, MUST STORE ALL WASH CLOTHS IN SANITIZING SOLUTION (MUST BE AT THE REQUIRED PPM) WHEN NOT IN USE.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • FOUND THE FOOD HANDLERS ON THE PREMISES NOT ABLE TO PROVIDE PROOF THEY MET IDPH'S REQUIREMENTS. INSTRUCTED TO TAKE COURSE (IF NOT TAKEN) AND PROVIDE PROOF.
13. Réinspection de la plainte12 avr. 2016

    0 infraction

14. Canvass29 mars 2016

    2 infractions

    • 8. SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
      • INADEQUATE UTESILS SANITATION, FOUND LOW TEMP DISH WASHING MACHINE NOT SANITIZING AT FINAL RINSE, NO TRACES OF SANITIZER ON TEST STRIPS, INSTRUCTED MGR TO PROVIDE PROPER SANITIZER CONCENTRATION. MACHINE WAS BEING USED DURING INSPECTION. MACHINE IS TAGGED NOT ALLOWED TO USE, MUST CONTACT THE OFFICE OF CDPH FOR TAG REMOVAL REQUEST. CRITCIAL CITATION ISSUED 7-38-030
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • BULK FOOD CONTAINERS NOT LABELED, INSTRUCTED TO LABEL.
15. Canvass21 sept. 2015

    3 infractions

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • OBSERVED NO CITY OF CHICAGO CERTIFIED FOOD SANITATION MANAGER ON THE PREMISES WHILE POTENTIALLY HAZARDOUS FOOD (COOKED RICE AND RAW FISH) ARE BEING PREPARED. INSTRUCTED TO PROVIDE A CITY OF CHICAGO CERTIFIED FOOD SANITATION MANAGER ON THE PREMISES WHILE POTENTIALLY HAZARDOUS FOODS ARE BEINF HANDLED. SERIOUS VIOLATION 7-38-012
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • OBSERVED THE PLUMBING LEAKING UNDER THE MIDDLE BASIN OF THE 3 COMPARTMENT SINK OF THE DISHROOM. INSTRUCTED TO REPAIR AND MAINTAIN ALL PLUMBING.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • OBSERVED FOOD HANDLERS WITH NO HAIR RESTRAINTS. INSTRUCTED TO PROVIDE AND MAINTAIN HAOR RESTRAINTS AT ALL TIMES FOOD IS BEING HANDLED.
16. Canvass Re-Inspection11 déc. 2014

    6 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN THE INTERIOR OF REACH IN COOLERS, REACH IN FREEZERS, ALL COOKING EQUIPMENT TO REMOVE ALL FOOD BUILD. MUST CLEAN AND MAINTAIN AT ALL TIMES.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS THROUGH OUT REAR PREP, SUSHI BAR AND FRONT PREP AREA IN NEED OF CLEANING TO REMOVE ALL BUILD UP OF FOOD AND GREASE. MUST CLEAN AND MAINTAIN AT ALL TIMES.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • : WALLS WITH FOOD SPLATTER IN REAR PREP AREA IN NEED OF CLEANINIG. MUST REMOVE SPLATTER AND MAINTAIN CLEAN AT ALL TIMES.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • HOOD VENTILATION ABOVE COOKING EQUIPMENT IN NEED OF CLEANING TO REMOVE ALL GREASE AND DUST BUILD UP. MUST CLEAN AND MAINTAIN AT ALL TIMES.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • ALL REACH IN COOLERS IN NEED OF THERMOMETERS. MUST INSTALL AND MAINTAIN AT ALL TIMES.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • ALL WIPING CLOTHS MUST BE STORED IN A SANITIZING SOLUTION. MUST CORRECT AND MAINTAIN AT ALL TIMES.
17. Canvass3 déc. 2014

    7 infractions

    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • FRONT SUSHI BAR IS IN NEED OF SNEEZE GUARD. THERE IS NO BARRIER TWEEN CUSTOMER AND FOOD HANDLERS. INSTRUCTED MANAGER TO INSTALL A BARRIER TO PROPERLY PROTECT THE FOOD FROM PUBLIC CONTAMINATION. SERIOUS VIOLATION 7-38-005(A) CITATION ISSUED. FOOD NOT PROTECTED.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN THE INTERIOR OF REACH IN COOLERS, REACH IN FREEZERS, ALL COOKING EQUIPMENT TO REMOVE ALL FOOD BUILD. MUST CLEAN AND MAINTAIN AT ALL TIMES.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS THROUGH OUT REAR PREP, SUSHI BAR AND FRONT PREP AREA IN NEED OF CLEANING TO REMOVE ALL BUILD UP OF FOOD AND GREASE. MUST CLEAN AND MAINTAIN AT ALL TIMES.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • WALLS WITH FOOD SPLATTER IN REAR PREP AREA IN NEED OF CLEANINIG. MUST REMOVE SPLATTER AND MAINTAIN CLEAN AT ALL TIMES.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • HOOD VENTILATION ABOVE COOKING EQUIPMENT IN NEED OF CLEANING TO REMOVE ALL GREASE AND DUST BUILD UP. MUST CLEAN AND MAINTAIN AT ALL TIMES.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • ALL REACH IN COOLERS IN NEED OF THERMOMETERS. MUST INSTALL AND MAINTAIN AT ALL TIMES.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • ALL WIPING CLOTHS MUST BE STORED IN A SANITIZING SOLUTION. MUST CORRECT AND MAINTAIN AT ALL TIMES.
18. License Re-Inspection20 mars 2014

    0 infraction

19. License25 févr. 2014

    8 infractions

    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • INSTRUCTED MANAGER TO INSTALL A SNEEZE GUARD ALONG THE FRONT SUSHI BAR TO PREVENT POSSIBLE CONTAMINATION.
    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • FRONT AND SIDE EXIT DOORS MUST BE PROPERLY SEALED TO PREVENT PEST/RODENT INTRUSION. INSTRUCTED MANAGER TO CORRECT.
    • 19. OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED
      • OBSERVED GREASE TRAP WITH A MISSING WHEEL AND A DUMPSTER CONTAINER IN POOR REPAIR AND UNABLE TO PROPERLY CLOSE. REPLACE DUMPSTER AND GREASE RECEPTOR.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • THE FOLLOWING AREAS ARE SOILED WITH GREASE AND NEED TO BE DETAILED CLEANED AND MAINTAINED: HOODVENTS ABOVE COOKING EQUIPMENT AND RUBBER GASKETS AROUND REACH-IN COOLERS IN FOOD PREP AREAS. REPLACED RUSTED SHELVES IN THE WALK-IN COOLER.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • THE INTERIOR/EXTERIOR OF ALL REACH-IN AND WALK-IN COOLERS NEED TO BE DETAIL CLEAN AND MAINTAINED TO REMOVE GREASE ACCUMULATION, FOOD DEBRIS, AND DUST BUILDUP. DETAIL CLEAN AND MAINTAIN SODA GUN HOLSTER AND SODA GUN NOZZLE TO REMOVE SLIMY DISCOLORATION. DETAIL CLEAN AND MAINTAIN THE WHEELS AND EXTERIOR SURFACES OF THE COOKING EQUIPMENT TO ELIMINTATE GREASE BUILDUP.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS AND FLOOR DRAINS THROUGHOUT FACILITY NEED TO BE DETAIL CLEANED AND MAINTAINED.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • WALLS THROUGHOUT VARIOUS PREP AREAS MUST BE DETAIL CLEANED AND MAINTAINED TO REMOVE SPLATTER, FOOD DEBRIS, AND GREASE BUILDUP.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • DETAIL CLEAN AND MAINTAIN LIGHT SHIELDS TO REMOVE DUST ACCUMULATION.