Nori Chicago
954 W DIVERSEY PKWY, CHICAGO, IL 60614 · Restaurant
24 inspections
- Canvass Re-Inspection
0 infraction
- Canvass
2 infractions
- 29. COMPLIANCE WITH VARIANCE/SPECIALIZED PROCESS/HACCP
- OBSERVED EXPIRED SUSHI RICE LAB REPORT DATED ON 3-5-2019. MUST HAVE A HACCP PLAN APPROVED BY CDPH. PRIORITY FOUNDATION VIOLATION. 7-38-005. CITATION ISSUED.
- 32. VARIANCE OBTAINED FOR SPECIALIZED PROCESSING METHODS
- OBSERVED NO VARIANCE ON SITE. MUST PROVIDE AN APPROVED VARIANCE FROM CPDH. PRIORITY FOUNDATION VIOLATION. 7-38-005. SEE VIOLATION #29 FOR CITATION.
- 29. COMPLIANCE WITH VARIANCE/SPECIALIZED PROCESS/HACCP
- Non-Inspection
0 infraction
- Canvass
3 infractions
- 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
- OBSERVED DIRT AND FOOD DEBRIS ON FLOOR BEHIND REFRIGERATON UNIT IN REAR FOOD PREPARATION AREA. MUST CLEAN AND MAINTAIN.
- 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
- OBSERVED DIRT DUST BUILD UP INSIDE LIGHT SHIELDS IN REAR FOOD PREPARATION AREA. MUST CLEAN AND MAINTAIN.
- 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
- OBSERVED DIRT AND DEBRIS ON FLOOR DRAINS IN REAR DISHWASING AREA. MUST CLEAN ANDN MAINTAIN.
- 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
- Non-Inspection
0 infraction
- Réinspection de la plainte
0 infraction
- Plainte
9 infractions
- 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
- NOTED ALL HAND WASHING SINKS, THE FRONT SUSHI PREP, COOKS LINE AND DISH HAND WASHING SINKS NOT ACCESSIBLE FOR USE. FOUND SINKS FILLED WITH PANS, STRAINERS, CLEANING ITEMS, UTENSILS. INSTRUCTED ALL HAND WASHING SINKS MUST BE ACCESSIBLE FOR USE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION 7-38-030 CITATION ISSUED.
- 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
- NO PAPER TOWELS LOCATED AT THE DISH AREA HAND WASHING SINK WHILE DISHES WERE BEING WASHED. MUST PROVIDE AT ALL TIMES. SEE THE ABOVE VIOLATION #10 FOR CITATION.
- 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
- HAND WASHING SIGNAGE IMPROPERLY POSTED AT THE SUSHI PREP ONE COMPARTMENT SINK. MUST PROVIDE HAND WASHING SIGNAGE AT ALL HAND WASHING SINKS.
- 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
- ALL BULK FOOD CONTAINERS MUST BE LABELED WITH THE PRODUCT COMMON NAME.
- 45. SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED
- ALL STORED ITEMS THROUGHOUT THE REAR STORAGE HALLWAY MUST BE ELEVATED FROM THE FLOORS.----ALL TOGO FOOD CONTAINERS MUST BE STORED INVERTED.
- 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
- INTERIOR OF THE SUSHI PREP SMALL TOASTER OVEN WITH EXCESSIVE FOOD DEBRIS. MUST CLEAN AND MAINTAIN.
- 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
- MUST NOT USE TIN FOIL AS LINER FOR THE GREASE TRAP AT THE THREE COMPARTMENT SINK.----EXTREMELY DIRTY AND TORN PLASTIC CURTAINS ON THE WALK-IN COOLER DOOR. MUST CLEAN/REPLACE.
- 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
- FLOORS UNDER THE COOKS LINE EQUIPMENT WITH EXCESSIVE GREASE AND FOOD DEBRIS. MUST CLEAN AND MAINTAIN.----BLACKENED, MOLDY WALL CAULKING AT THE THREE COMPARTMENT SINK. MUST REPLACE.
- 60. PREVIOUS CORE VIOLATION CORRECTED
- PREVIOUS CORE VIOLATIONS FROM 4-11-22 REPORT #2554168 NOT CORRECTED. #39-: SPLASH GUARD IS NEEDED BETWEEN HANDWASHING SINK AND PREP COUNTER AT FRONT PREP SUSHI AREA, OR RELOCATE FOOD ITEMS.SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT SURFACE.#47- BROKEN RUBBER GASKET INSIDE THE TWO DOOR REACH-IN COOLERS ACROSS FROM COOKING EQUIPMENT IN KITCHEN REPAIR/REPLACE. PRIORITY FOUNDATION VIOLATION 7-42-090 CITATION ISSUED.
- 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
- Plainte
8 infractions
- 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
- SPLASH GUARD IS NEEDED BETWEEN HANDWASHING SINK AND PREP COUNTER AT FRONT PREP SUSHI AREA, OR RELOCATE FOOD ITEMS.SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT SURFACE.
- 41. WIPING CLOTHS: PROPERLY USED & STORED
- ALL WIPING CLOTHS IN ALL PREP AREAS MUST BE HELD IN A CONTAINER WITH A SANITIZING SOLUTION BETWEEN USE.
- 44. UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED
- DIRTY KNIVES STORED INSIDE THE KNIFE RACKS,INSTRUCTED TO CLEAN AND MAINTAIN.ONLY CLEAN KNIVES MUST BE STORED IN UNIT
- 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
- MUST NOT USE MILK CRATES AS A MEANS OF ELEVATION FOR STORED ITEMS.
- 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
- SUSHI CUTTING BOARDS AT FRONT SUSHI AREA WITH DARK STAINS AND DEEP CUTS,MUST REFINISH OR REPLACE SAID CUTTING BOARDS
- 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
- BROKEN RUBBER GASKET INSIDE THE TWO DOOR REACH-IN COOLERS ACCROSS FROM COOKING EQUIPMENT IN KITCHEN REPAIR/REPLACE
- 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
- GREASE ON FILTERS ABOVE COOKING EQUIPMENT,CLEAN AND MAINTAIN
- 58. ALLERGEN TRAINING AS REQUIRED
- ALLERGEN CERTIFICATE EXPIRED AT BEGINING OF THE MONTH,INSTRUCTED TO REPLACE.
- 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
- Plainte
0 infraction
- Canvass
5 infractions
- 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
- MUST PROVIDE HAND WASHING SIGNAGE AT FRONT PREP HAND SINK.
- 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
- OBSERVED CONSUMER ADVISORY NOT CORRECTLY NOTED ON MENUS. MUST PROVIDE CONSUMER ADVISORY DISCLOSURE STATEMENT, AND REMINDERS (*) NEXT TO EACH ITEM ON MENU IT APPLIES TO ON MENU. PRIORITY FOUNDATION VIOLATION 7-38-005. NO CITATION ISSUED.
- 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
- OBSERVED EXCESSIVE GREASE BUILD UP ON LOWER INTERIOR OF FRYER, AND ON BURNERS/RANGE. MUST DETAIL CLEAN AND SANITIZE. MUST MAINTAIN SAME.
- 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
- OBSERVED DEBRIS AND DIRT BUILD UP ON FLOORS UNDER/BEHIND FRYER. MUST DETAIL CLEAN. MJUST MAINTAIN SAME.
- 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
- OBSERVED EXCESSIVE DUST AND GREASE ACCUMULATION ON FILTERS INSIDE VENTILATION HOOD OVER COOK LINE. MUST DETAIL CLEAN AND SANITIZE. MUST MAINTAIN SAME.
- 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
- Non-Inspection
0 infraction
- Canvass
10 infractions
- 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
- - NO VERIFIABLE EMPLOYEE HEALTH POLICY ON SITE. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION#: 7-38-010. NO CITATION ISSUED. -
- 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
- - NO VOMITOUS AND DIARRHEAL INCIDENT CLEAN UP WRITTEN PROCEDURE AND PHYSICAL KIT, EFFECTIVE FOR ELIMINATING NOROVIRUS, ON SITE. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION#: 7-38-005. NO CITATION ISSUED. -
- 14. REQUIRED RECORDS AVAILABLE: SHELLSTOCK TAGS, PARASITE DESTRUCTION
- - OBSERVED NO RECORD RETENTION OF FREEZING/PARASITE DESTRUCTION OF THE RAW/MARINATED FISH THAT IS READY TO EAT (SUSHI FISH), ON SITE. MUST PROVIDE RECORDS OF PARASITE DESTRUCTION ON SITE OR A LETTER FROM THE FISH SUPPLIER STATING THAT THE FISH SUPPLIED ARE FROZEN/RAISED IN A WAY TO VERIFY ALL REQUIRED PARASITE DESTRUCTION. PRIORITY VIOLATION#:7-38-005. NO CITATION ISSUED. -
- 23. PROPER DATE MARKING AND DISPOSITION
- - MUST PROVIDE PROPER LABELS FOR DATE MARKING THE PREPARATION AND CONSUME BY/DISCARD DATE (MAXIMUM OF 7 DAYS TOTAL) OF ALL REFRIGERATED, READY-TO-EAT, TCS FOODS PREPARED ON SITE AND HELD OVER 24HRS. PRIORITY FOUNDATION VIOLATION#: 7-38-005. NO CITATION ISSUED. -
- 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
- - MUST PROVIDE CONSUMER ADVISORY (ON SITE), REMINDER (IN THE MENU), AND DISCLOSURE (BY THE FOOD ITEMS) FOR ALL UNDERCOOKED FOODS. PRIORITY FOUNDATION VIOLATION#: 7-38-005. NO CITATION ISSUED. -
- 36. THERMOMETERS PROVIDED & ACCURATE
- - MUST PROVIDE THERMOMETERS THAT ARE CONSPICUOUSLY PLACED AND EASILY READABLE INSIDE THE SUSHI DISPLAY COOLERS, AND MAINTAIN AT ALL TIMES. -
- 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
- - OBSERVED FOOD ITEMS STORED IN THE COOLERS AND THROUGHOUT THE PREP AREA WITH NO IDENTIFYING LABELS. MUST PROVIDE IDENTIFICATION LABELS ON ALL FOODS STORED OUT OF ORIGINAL CONTAINERS, AND MAINTAIN AT ALL TIMES. -
- 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
- - OBSERVED CRACKED FLOOR TILES AND LOW GROUT ON THE FLOOR IN THE FOOD PREP AREAS. MUST REPLACE AND MAINTAIN. -
- 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
- - OBSERVED AN EXCESSIVE ACCUMULATION OF FOOD DEBRIS, DIRT, AND TRASH ON THE FLOOR UNDER AND BEHIND ALL EQUIPMENT, COOLERS, AND SINKS IN THE REAR PREP AREA. MUST DETAIL CLEAN AND MAINTAIN CLEANLINESS AT ALL TIMES. -
- 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
- - OBSERVED AN ACCUMULATION OF DIRT/DEBRIS BUILDUP ON/IN THE TOILET ROOMS' EXHAUST VENTILATIONS. MUST DETAIL CLEAN AND MAINTAIN. -
- 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
- Canvass
5 infractions
- 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
- OBSERVED READY TO EAT FOOD ITEMS NOT PROPERLY LABELED INSIDE PREP COOLERS AND WALK-IN COOLER. MUST LABEL ITEMS WITH PRODUCT NAME PREPARED BY DATE AND OR USED BY DATE.
- 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
- OBSERVED RUSTY FOOD STORAGE SHELVING INSIDE WALK-IN COOLER. MUST REPAINT OR REPLACE.
- 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
- OBSERVED DUST ACCUMULATED ON CEILING VENTILATION VENTS INSIDE WASHROOMS. MUST CLEAN AND MAINTAIN.
- 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
- OBSERVED DIRT AND GREASE BUILD-UP ON LIGHT SHIELD COVERS ABOVE SHELVING IN REAR PREP AREA. MUST CLEAN AND MAINTAIN.
- 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
- OBSERVED ITEMS NOT ELEVATED 6INCHES OFF FLOOR IN REAR PREP AREA. MUST ELEVATE ITEMS AND MAINTAIN.
- 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
- Canvass
3 infractions
- 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
- NOTED CEILING PANEL HANGING OUT OF FRAME ADJACENT TO ENTRY WAY INSIDE REAR KITCHEN.INSTRUCTED MANAGEMENT TO PROPERLY AFFIX CEILING PANEL.
- 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
- NOTED LIGHT SHIELDS AT REAR KITCHEN WITH DEBRIS INSIDE SHIELDS INSTRUCTED MANGEMENT TO CLEAN LIGHT SHIELDS AT REAR KITCHEN.
- 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
- NOTED HOT LINE HOOD AND FILTERS GREASY AT REAR KITCHEN AREA HOT LINE. INSTRUCTED MANAGEMENT TO CLEAN AND MAINTAIN HOOD AND FILTERS.
- 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
- Canvass Re-Inspection
0 infraction
- Canvass
8 infractions
- 13. NO EVIDENCE OF RODENT OR INSECT INFESTATION, NO BIRDS, TURTLES OR OTHER ANIMALS
- OBSERVED EVIDENCE OF A LIVE ROACH INFESTATION THROUGHOUT PREMISES APPX. 50 OR MORE LIVE ROACHES CRAWLING IN DOOR GASKETS AND EXTERIOR OF REAR PREP AREA PREP COOLER,MOTOR OF REACH IN COOLER,IN CREVICES OF UNDERSIDE OF PREP TABLE,IN CRACKS AT OVER HEAD SHELVES ABOVE ENTRY DOOR TO REAR PREP AREA & ABOVE 3- COMPARTMENT SINK IN REAR PREP AREA,CRAWLING ON EXTERIOR OF GREASE TRAP AT 3- COMPARTMENT SINK,CRAWLING ON WALL ABOVE 3- COMPARTMENT SINK,CRAWLING ON FLOOR UNDER 2- DOOR REACH IN FREEZER IN REAR PREP AREA,AROUND DOOR GASKETS OF FRONT PREP FREEZER,IN CRACKS AND CREVICES OF WOOD VANITY HAND SINK COUNTER.MASSIVE AMOUNT OF DEAD ROACHES ON FLOOR THROUGHOUT BOTH PREP AREAS.ALSO FRONT AND REAR DOORS HAS A APPX."3/4" OPENING ALONG BOTTOM.MUST REMOVE DEAD ROACHES,CLEAN AND SANITIZE AREAS.RODENT PROOF DOORS.RECOMMENDED TO HAVE A PEST CONTROL OPERATOR TO SERVICE PREMISES ON OR AFTER 4/11/16.(CRITICAL 7-38-020)
- 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
- MUST LABEL ALL SMALL AND BULK FOOD STORAGE CONTAINERS.
- 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
- MUST REMOVE RUST FROM LOWER SHELVE OF PREP TABLE IN REAR PREP AREA,RUSTY SHELVING UNITS IN WALK IN COOLER.
- 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
- MUST CLEAN GREASE AND FOOD DEBRI FROM EXTERIOR OF ALL FOOD STORAGE CONTAINERS AND BINS INCLUDING INSIDE OF WALK IN COOLER,EXTERIOR OF GARBAGE CANS,PREP TABLES,PREP COOLERS & FREEZERS,REACH IN COOLERS AND FREEZERS,DEEP FRYER CABINETS,PIPES OF COOKING EQUIPMENT,LEGS OF ALL EQUIPMENT,EXTERIOR OF SILVERWARE CADDY,DISH RACKS,WALK IN COOLER SHELVING UNITS & FAN GUARDS,DELIME DISH MACHINE.
- 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
- MUST CLEAN EXCESSIVE GREASE AND FOOD DEBRI FROM FLOOR UNDER,AROUND,ALONG WALL BASES IN BOTH PREP AREAS AND WALK IN COOLER INCLUDING FLOOR DRAINS.MUST GROUT FLOOR TROUT IN REAR PREP AREA NEAR COOKING EQUIPMENT.
- 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
- MUST SEAL ALL CRACKS AND CREVICES IN WALL BASES AND WALLS IN PREP AREAS AND REAR HALL WAY.MUST REPAIR OR REPLACE MISSING WALL BASES NEAR REGISTER AREA,LOOSE CAULKING AT HOOD OF COOKING EQUIPMENT.MUST SCRAPE AND PAINT PEELING PAINT ON WALL IN REAR COAT CLOSET.MUST CLEAN DEBRI FROM CEILING TILES & LIGHT SHIELDS,VENTILATION VENTS THROUGHOUT INCLUDING TOILETROOMS.MUST CLEAN WALLS IN BOTH PREP AREAS.
- 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
- MUST ELEVATE ARTICLES OFF OF FLOOR IN REAR CLOSET.
- 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
- MUST STORE WIPING CLOTHS IN SANITIZING SOLUTION
- 13. NO EVIDENCE OF RODENT OR INSECT INFESTATION, NO BIRDS, TURTLES OR OTHER ANIMALS
- Canvass
3 infractions
- 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
- ALL BULK DRY FOOD CONTAINERS MUST HAVE A LABEL OUTSIDE THE CONTAINERS.
- 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
- CAULK ALONG THE SPLASH GUARD OF THE 3 COMPARTMENT SINK AND AROUND THE WASHBOWL SINK OF THE MEN'S WASHROOM WORN OUT, WITH BLACK MOLDY LIKE SUBSTANCE. INSTRUCTED TO RE CAULK AND MAINTAIN.
- 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
- MUST STORE THE WIPING CLOTH ON A BUCKET WITH SANITIZING SOLUTION.
- 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
- Canvass
2 infractions
- 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
- DETAIL CLEAN THE DUST ON THE LIGHT SHIELDS IN THE REAR PREP AREA.
- 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
- MUST PROVIDE THERMOMETERS INSIDE OF ALL COOLERS.
- 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
- Plainte
8 infractions
- 4. SOURCE OF CROSS CONTAMINATION CONTROLLED I.E. CUTTING BOARDS, FOOD HANDLERS, UTENSILS, ETC
- OBSERVED THE FOLLOWING CROSS-CONTAMINATION. SUSHI PREP EMPLOYEE OBSERVED RINSING MUSHROOMS IN A STRAINER IN THE SUSHI PREP EXPOSED HAND SINK. ALSO OBSERVED SAME EMPLOYEE TAKING DIRTY WIPING CLOTH STORED ON TOP OF PREP CUTTING BOARD AND WIPING OFF SUSHI PREP KNIFE, WIPING OFF DIRTY HANDS AND WIPING DOWN DIRTY CUTTING BOARD THEN LEAVING WIPING CLOTH ON TOP OF CUTTING BOARD FOR FURTHER USE. INSTRUCTED TO PROVIDE BUCKET WITH A SANITIZING SOLUTION FOR WIPING CLOTHS AND THAT THE HAND WASHING SINK IS FOR HAND WASHING PURPOSES ONLY. MUSHROOMS DISCARDED. ALSO OBSERVED RAW EGGS BEING STORED ON TOP OF UNCOVERED, RAW, SLICED MUSHROOMS IN COOKS LINE COOLER. MANAGEMENT REMOVED. CRITICAL CITATION ISSUED 7-38-005(A).
- 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
- PREVIOUS MINOR VIOLATION FROM 8-19-13 NOT CORRECTED #30- MUST LABEL BULK FOOD STORAGE CONTAINERS IN REAR PREP AREA. MANAGEMENT CORRECTED DURING INSPECTION. SERIOUS CITATION ISSUED 7-42-090.
- 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
- ALL PREPARED READY TO EAT FOODS IN WALK-IN COOLER MUST BE LABELED AND DATED.
- 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
- MUST INSTALL A SPLASH GUARD AT ON THE RIGHT SIDE OF SUSHI PREP EXPOSED HAND SINK AND STORED CLEAN DISHES.
- 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
- INTERIOR ICE MACHINE UPPER WATER RESERVOIR DIRTY. MUST CLEAN AND MAINTAIN.
- 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
- FLOOR UNDER AND AROUND COOKS LINE AND COOKING EQUIPMENT WITH ACCUMULATED DIRT AND DEBRIS INCLUDING FLOOR DRAIN. MUST CLEAN AND MAINTAIN.
- 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
- MOLDY WALL CAULKING AT KITCHEN THREE COMPARTMENT SINK. MUST REPLACE.
- 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
- NO INTERNAL THERMOMETERS FOR TWO LEFT SUSHI DISPLAY COOLERS. MANAGEMENT PROVIDED DURING INSPECTION.
- 4. SOURCE OF CROSS CONTAMINATION CONTROLLED I.E. CUTTING BOARDS, FOOD HANDLERS, UTENSILS, ETC
- Canvass
3 infractions
- 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
- MUST LABEL AND DATE ALL COOKED FOOD ITEMS INSIDE COOLERS. MUST LABEL BULK FOOD STORAGE CONTAINERS IN REAR PREP AREA.
- 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
- DETAIL CLEAN FLOOR UNDERNEATH 3-COMPARTMENT SINK AND UNDER AND AROUND DISH MACHINE.
- 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
- REPAIR LEAKY HANDLE FAUCET AT 3-COMPARTMENT SINK LOCATED IN REAR KITCHEN.
- 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
- Canvass Re-Inspection
3 infractions
- 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
- DETAIL CLEAN THE FOLLOWING: VENTILATION HOOD AND FILTERS, PREP TABLES, TOP OF THE STOVE AND INTERIOR AND EXTERIOR OF BROILER, GAS LINES BEHIND COOKING EQUIPMENT, WIRE STORAGE RACK ON TOP OF PREP TABLE.
- 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
- DETAIL CLEAN THE FLOOR AROUND THE WALLS AND EQUIPMENT.
- 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
- DETAIL CLEAN THE WALLS OF THE PREP AREA.
- 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
- Canvass
5 infractions
- 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
- POTENTIALLY HAZARDOUS FOODS STORED AT IMPROPER TEMPERATURES. OBSERVED SEVERAL TYPES OF SUSHI AT 48.9-53.1F, SHRIMP AT 49.6F, CRAB MEAT AY 48.6F, FISH EGGS AT 45.5F. MANAGEMENT VOLUNTARILY DISCARDED 6# OF FOOD WORTH $250. CRITICAL VIOLATION 7-38-005A.
- 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
- FOOD (ICE) NOT PROTECTED FROM CONTAMINATION DURING STORAGE INSIDE OF THE ICE MACHINE. OBSERVED A SLIMY BLACK SUBSTANCE ON THE INTERIOR SURFACES OF THE ICE MACHINE. MUST TURN OFF MACHINE, REMOVE ICE AND CLEAN AND SANITIZE THE INTERIOR CONTACT SURFACES OF THE ICE MACHINE. SERIOUS VIOLATION 7-38-005A.
- 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
- DETAIL CLEAN THE FOLLOWING: VENTILATION HOOD AND FILTERS, PREP TABLES, TOP OF THE STOVE AND INTERIOR AND EXTERIOR OF BROILER, GAS LINES BEHIND COOKING EQUIPMENT, WIRE STORAGE RACK ON TOP OF PREP TABLE.
- 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
- DETAIL CLEAN THE FLOOR AROUND THE WALLS AND EQUIPMENT.
- 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
- DETAIL CLEAN THE WALLS OF THE PREP AREA.
- 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
- Canvass
0 infraction
- Canvass
3 infractions
- 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
- All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. MUST REPLACE REMOVED SPLASH GUARD AT KITCHEN EXPOSED HAND SINK. MUST NOT USE TIN FOIL AS LINER FOR EQUIPMENT.
- 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
- The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. ACCUMULATED FOOD DEBRIS IN FLOOR DRAIN ON COOKS LINE AND BEHIND COOKING EQUIPMENT AND STORED BULK OIL. MUST CLEAN AND MAINTAIN.
- 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
- The walls and ceilings shall be in good repair and easily cleaned. WALL CAULKING MOLDY AT THREE COMPARTMENT SINK. MUST CLEAN OR REPLACE.
- 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED