RUNA JAPANESE

2257 W NORTH AVE, CHICAGO, IL 60647 · Restaurant

17 inspections

1. Canvass6 mai 2022

   0 infraction

2. Canvass Re-Inspection5 déc. 2019

   10 infractions

   • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
     • Inspector Comments: OBSERVED NO CLEAN UP VOMIT AND DIARRHEAL PROCEDURE AND NECESSARY SUPPLIES FOR THE KIT ON PREMISE. INSTRUCTED TO PROVIDE AND MAINTAIN CLEAN-UP VOMIT AND DIARRHEAL AND NECESSARY SUPPLIES ON PREMISE. PRIORITY FOUNDATION VIOLATION 7-38-005. NO CITATION ISSUED
   • 23. PROPER DATE MARKING AND DISPOSITION
     • Inspector Comments: OBSERVED NO DATE MARK ON TCS READY TO EAT FOOD IN THE PREP COOLER. INSTRUCTED TO PROVIDE A USED BY DATE MARK ON ALL TCS FOODS THAT ARE HELD FOR MORE THAN 24 HOURS. PRIORITY FOUNDATION 7-38-005. NO CITATION ISSUED
   • 29. COMPLIANCE WITH VARIANCE/SPECIALIZED PROCESS/HACCP
     • Inspector Comments: OBSERVED EXPIRED DOCUMENTATION OF PH BALANCE FOR SUSHI RICE ON PREMISE. INSTRUCTED TO PROVIDE ADEQUATE DOCUMENTATION FOR SUSHI RICE ON PREMISE.(PRIORITY FOUNDATION-NO CITATION ISSUED)
   • 36. THERMOMETERS PROVIDED & ACCURATE
     • Violation Codes: 4-204.112(B) Inspector Comments: OBSERVED NO THERMOMETER IN THE REFRIGERATOR LOCATED IN THE BASEMENT. PROVIDE A THERMOMETER IN THE REFRIGERATOR LOCATED IN THE BASEMENT.
   • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
     • Violation Codes: 3-302.12 Inspector Comments: OBSERVED NO LABEL ON BULK CONTAINER STORED UNDER THE PREP TABLE NEAR THE BACK DOOR. INSTRUCTED TO PROVIDE LABELS ON ALL CONTAINERS OF FOOD WHEN ITS OUT OF ORIGINAL PACKAGING
   • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
     • Violation Codes: 5-204.12 Inspector Comments: OBSERVED NO BACK FLOW PREVENTION DEVICE ON THE MOP SINK LOCATED IN THE BASEMENT. INSTRUCTED TO PROVIDE A BACK FLOW PREVENTION DEVICE ON THE MOP SINK IN THE BASEMENT
   • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
     • Violation Codes: 6-501.114 Inspector Comments: OBSERVED CLUTTER IN THE BASEMENT. INSTRUCTED TO CLEAN AND MAINTAIN THE BASEMENT.
   • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
     • Violation Codes: 6-501.13 Inspector Comments: OBSERVED THE FLOOR MAT, AND FLOORS IN THE SUSHI AREA BE SOILED. INSTRUCTED TO CLEAN AND MAINTAIN FLOORS
   • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
     • Violation Codes: 6-201.17 Inspector Comments: OBSERVED THE WALLS IN THE SUSHI AREA. INSTRUCTED TO CLEAN THE WALLS IN THE SUSHI AREA.
   • 58. ALLERGEN TRAINING AS REQUIRED
     • iolation Codes: 2-102.13 Inspector Comments: OBSERVED NO CITY OF CHICAGO SANITATION MANAGER WITH FOOD ALLERGEN CERTIFICATE. INSTRUCTED TO PROVIDE A ALLERGEN CERTIFICATE ON PREMISE.
3. Canvass Re-Inspection2 déc. 2019

   0 infraction

4. Canvass21 nov. 2019

   16 infractions

   • 1. PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES
     • OBSERVED NO PERSON IN CHARGE PRESENT AT THE TIME OF INSPECTION. NO CITATION ISSUED.
   • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
     • OBSERVED NO CITY OF CHICAGO SANITATION MANAGER ON DUTY OR CERTIFICATE POSTED DURING THE TIME OF THE INSPECTION. PRIORITY FOUNDATION VIOLATION 7-38-012 CITATION ISSUED.
   • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
     • OBSERVED NO SIGNED EMPLOYEE HEALTH POLICY FOR EMPLOYEES ON PREMISE. INSTRUCTED TO PROVIDE SIGNED EMPLOYEE HEALTH POLICY FOR EACH EMPLOYEE ON PREMISE. PRIORITY FOUNDATION VIOLATION 7-38-010. CITATION ISSUED.
   • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
     • OBSERVED NO CLEAN UP VOMIT AND DIARRHEAL PROCEDURE AND NECESSARY SUPPLIES FOR THE KIT ON PREMISE. INSTRUCTED TO PROVIDE AND MAINTAIN CLEAN-UP VOMIT AND DIARRHEAL AND NECESSARY SUPPLIES ON PREMISE. PRIORITY FOUNDATION VIOLATION 7-38-005. NO CITATION ISSUED
   • 23. PROPER DATE MARKING AND DISPOSITION
     • OBSERVED NO DATE MARK ON TCS READY TO EAT FOOD IN THE PREP COOLER. INSTRUCTED TO PROVIDE A USED BY DATE MARK ON ALL TCS FOODS THAT ARE HELD FOR MORE THAN 24 HOURS. PRIORITY FOUNDATION 7-38-005. NO CITATION ISSUED.
   • 29. COMPLIANCE WITH VARIANCE/SPECIALIZED PROCESS/HACCP
     • OBSERVED EXPIRED DOCUMENTATION OF PH BALANCE FOR SUSHI RICE ON PREMISE. INSTRUCTED TO PROVIDE ADEQUATE DOCUMENTATION FOR SUSHI RICE ON PREMISE.
   • 36. THERMOMETERS PROVIDED & ACCURATE
     • OBSERVED NO THERMOMETER IN THE REFRIGERATOR LOCATED IN THE BASEMENT. PROVIDE A THERMOMETER IN THE REFRIGERATOR LOCATED IN THE BASEMENT.
   • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
     • OBSERVED NO LABEL ON BULK CONTAINER STORED UNDER THE PREP TABLE NEAR THE BACK DOOR. INSTRUCTED TO PROVIDE LABELS ON ALL CONTAINERS OF FOOD WHEN ITS OUT OF ORIGINAL PACKAGING.
   • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
     • OBSERVED THE SIDE ENTRANCE DOOR TO NOT BE RODENT PROOF WITH A GAP AT THE BOTTOM. INSTRUCTED TO SEAL THE GAP AT THE BOTTOM OF THE SIDE ENTRANCE DOOR.
   • 45. SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED
     • OBSERVED DINING PLATES AND SAUCERS TO HAVE FOOD CONTACT SURFACE EXPOSED. INSTRUCTED TO INVERT THE DINING PLATES AND SAUCERS TO PROTECT THE FOOD CONTACT SURFACE.
   • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
     • OBSERVED INADEQUATE TEST KIT ON PREMISE. INSTRUCTED TO PROVIDE ADEQUATE TEST KIT ON PREMISE.
   • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
     • OBSERVED NO BACK FLOW PREVENTION DEVICE ON THE MOP SINK LOCATED IN THE BASEMENT. INSTRUCTED TO PROVIDE A BACK FLOW PREVENTION DEVICE ON THE MOP SINK IN THE BASEMENT.
   • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
     • OBSERVED CLUTTER IN THE BASEMENT. INSTRUCTED TO CLEAN AND MAINTAIN THE BASEMENT.
   • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
     • OBSERVED THE FLOOR MAT, AND FLOORS IN THE SUSHI AREA BE SOILED. INSTRUCTED TO CLEAN AND MAINTAIN FLOORS.
   • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
     • OBSERVED THE WALLS IN THE SUSHI AREA. INSTRUCTED TO CLEAN THE WALLS IN THE SUSHI AREA.
   • 58. ALLERGEN TRAINING AS REQUIRED
     • OBSERVED NO CITY OF CHICAGO SANITATION MANAGER WITH FOOD ALLERGEN CERTIFICATE. INSTRUCTED TO PROVIDE A ALLERGEN CERTIFICATE ON PREMISE.
5. Canvass14 nov. 2019

   0 infraction

6. Plainte13 sept. 2018

   5 infractions

   • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
     • 2-201.11 OBSERVED NO WRITTEN EMPLOYEE HEALTH POLICY ON THE PREMISES. MANAGEMENT INSTRUCTED TO HAVE A SIGNED EMPLOYEE HEALTH POLICY FOR EACH EMPLOYEE. PRIORITY FOUNDATION 7-38-010. NO CITATION ISSUED.
   • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
     • 2-501.11 OBSERVED NO CLEAN UP PROCEDURE ON THE PREMISES FOR VOMIT AND DIARRHEAL EVENTS. MANAGEMENT INSTRUCTED TO PROVIDE A CLEAN UP PROCEDURE AND SUPPLIES. PRIORITY FOUNDATION 7-38-005. NO CITATION ISSUED.
   • 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
     • 3-603.11 NO CONSUMER ADVISORY DISCLOSURE PROVIDED ON THE MENU FOR RAW OR UNDERCOOKED FOODS. MANAGEMENT INSTRUCTED TO DISCLOSE WHICH FOODS ON THE MENU CAN BE ORDERED RAW OR UNDERCOOKED AND LINK THOSE FOODS TO THE REMINDER STATEMENT ON THE MENU. PRIORITY FOUNDATION 7-38-005. NO CITATION ISSUED.
   • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
     • 6-501.12 DETAIL CLEAN THE WALLS IN THE REAR FOOD PREP AREA.
   • 58. ALLERGEN TRAINING AS REQUIRED
     • PA 100-0367 OBSERVED THE CERTIFIED FOOD MANAGER WITHOUT THE ALLERGEN TRAINING. MUST SHOW PROOF OF TRAINING.
7. Plainte6 sept. 2018

   0 infraction

8. Short Form Complaint11 mai 2017

   0 infraction

9. Réinspection de la plainte3 mai 2017

   0 infraction

10. Plainte24 avr. 2017

    8 infractions

    • 1. SOURCE SOUND CONDITION, NO SPOILAGE, FOODS PROPERLY LABELED, SHELLFISH TAGS IN PLACE
      • OBSERVED OYSTERS STORED INSIDE 2-DOOR COOLER IN KITCHEN FOOD PREP AREA WITHOUT SHELLFISH TAGS. MANAGEMENT VOLUNTARILY DISCARDED THE OYSTERS APPROXIMATELY 3 1/2LBS VALUE OF $30 DOLLARS MANAGEMENT INSTRUCTED TO KEEP SHELLFISH TAGS ON FILE FOR 90 DAYS AFTER THE PRODUCT HAS BEEN SOLD CRITICAL VIOLATION 7-38-005B(2).
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • POTENTIALLY HAZARDOUS FOODS BEING STORED AT IMPROPER TEMPERATURES. OBSERVED SUSHI RICE STORED IN A RICE COOKER AT ROOM TEMPERATURE IN KITCHEN FOOD PREP AREA. RICE TEMPERATURE AT 170.1F. MANAGER UNABLE TO PROVIDE SUSHI RICE PH TEST RESULTS. INSTRUCTED MANAGER SUSHI RICE MUST BE HELD AT 40.0F OR BELOW OR MUST BE LAB TESTED WITH RESULTS ON PREMISES. MANAER IMMEDIATELY AND VOLUNTARILY DISCARDED FOOD ITEMS APPROXIMATELY 20LBS WORTH $10. CRITICAL VIOLATION 7-38-005(A).
    • 12. HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA
      • OBSERVED NO SOAP NOR PAPER TOWELS AT THE EXPOSED HAND WASHING SINK IN KITCHEN FOOD PREP AREA ALSO OBSERVED NO PAPER TOWELS AT THE EXPOSED HAND WASHING SINK IN FRONT SUSHI PREP AREA. MANAGER PROVIDED SOAP AND PAPER TOWELS DURING INSPECTION. INSTRUCTED ABOVE THAT SOAP AND PAPER TOWELS MUST BE AVAILABLE AT ALL HAND WASHING SINKS AT ALL TIMES. CRITICAL VIOLATION 7-38-030
    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • FOOD (ICE)NOT PROTECTED FROM CONTAMINATION DURING STORAGE, INSIDE OF ICE MACHINE OBSERVED BACK AND BROWN SLIME SUBSTANCE ON THE INTERIOR CONTACT SURFACES OF THE ICE MACHINE. ICE IS BEING USED FOR HUMAN CONSUMPTION. MUST TURN OFF MACHINE REMOVE ICE AND HAVE INTERIOR SURFACES CLEANED AND SANITIZED. SERIOUS VIOLATION 7-38-005(A).
    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • OBSERVED LIVE FRUIT FLIES ON PREMISES APPROXIMATELY 17 FLIES WERE OBSERVED ON WALLS EQUIPMENT AND GARBAGE CAN IN KITCHEN FOOD PREP AREA. AND WALLS I FRONT SUSHI PREP AREA. INSTRUCTED TO CLEAN AND SANITIZIED AFFECTED AREAS. ADDITIONAL PEST CONTROL SERVICE IS NEEDED TO MINIMIZE OR ELIMINATE FLYING INSECT PROBLEM. SERIOUS VIOLATION 7-38-020.
    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • PREVIOUS MINOR VIOLATIONS NOT CORRECTED FROM 07/27/17 REPORT#1947120. (30)Found bulk food containers without proper label (flour, rice). Instructed to label container with name of item. 31 Found plastic containers used as a scoop inside rice and flour. Instructed to remove and properly store all utensils/scoops in a separate clean container to prevent contamination. 32 Found tin foil used as a liner on pipes under 1 compartment sink, and in fry basket of fryer. Instructed to remove all tin foil. All surfaces must be smooth and easily cleanable (tin foil is not permitted). 33 Found excessive grease build up on surface and side of grill and lower interior of fryer. Must remove, clean and sanitize. 34 Found excessive grease and dirt build up on floor under and behind cooking equipment, dish washer and 3 compartment sink in kitchen pests. 43 Found wash cloths laying on cutting board and counters in front prep area. Instructed must properly store wiping cloths in clean container, in a sanitary solution. 45 No food handler certificates on site. Instructed all food handlers must have food handler certificate. Left information with operator. SERIOUS VIOLATION 7-42-090.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED WATER DAMAGED CEILING TILE ABOVE 2-DOOR COOLER IN KITCHEN FOOD PREP AREA. MUST REPAIR AND MAINTAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • OBSERVED DUST ACCUMULATION ON VENTILATION VENT INSIDE WASHROOMS. MUST CLEAN AND MAINTAIN.
11. Canvass25 juill. 2016

    11 infractions

    • 12. HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA
      • Found hand sink in kitchen area without soap or paper towels. Found front prep hand sink without soap. Instructed all hand sinks must be stocked with soap, paper towels, and hot/cold water at all times. Operator provided soap for both sinks during inspection. Critical violation 7-38-030.
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • No city of Chicago Certified Manager on premises while potentially hazardous foods being prepped and served (sushi, etc.). Serious violation 7-38-012.
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • Found several prepped potentially hazardous foods without proper label (raw fish, chicken, beef, etc). Instructed to label these items with dates. Found bulk food containers without proper label (flour, rice). Instructed to label container with name of item.
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • Found plastic containers used as a scoop inside rice and flour. Instructed to remove and properly store all utensils/scoops in a separate clean container to prevent contamination.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • Found tin foil used as a liner on pipes under 1 compartment sink, and in fry basket of fryer. Instructed to remove all tin foil. All surfaces must be smooth and easily cleanable (tin foil is not permitted).
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • Found excessive grease build up on surface and side of grill and lower interior of fryer. Must remove, clean and sanitize. Found excessive grease build up on grease trap in basement area. Must remove, clean and sanitize.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • Found excessive grease and dirt build up on floor under and behind cooking equipment, dish washer and 3 compartment sink in kitchen area. Must detail clean all floors. Found standing water on basement floor. Instructed to remove to prevent pests. Found several dead small black flies on floor in basement area. Instructed to remove and sanitize area.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • Found 1 compartment sink (used for vegetable cleaning) without working hot water handle. Instructed must keep hot water turned on to sink at all times.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • Found basement area very cluttered with unused equipment, and other items. Instructed to detail clean floors, dry storage area, and also to organize and elevate all items at least 6 inches from the floor (only using a shelf which allows floors to be cleaned underneath). Must maintain.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • Found wash cloths laying on cutting board and counters in front prep area. Instructed must properly store wiping cloths in clean container, in a sanitary solution.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • No food handler certificates on site. Instructed all food handlers must have food handler certificate. Left information with operator.
12. Plainte18 déc. 2015

    2 infractions

    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • MUST REPLACE LIGHT SHIELD IN THE PREP DISH WASHING AREA AND MAINTAIN.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • OBSERVED ITEMS ON BASEMENT NOT ELEVATED 6INCHES OFF THE FLOOR. MUST ELEVATE ITEMS 6INCHES OFF FLOOR AND MAINTAIN.
13. Canvass10 juill. 2015

    6 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED GREASE BUILDUP ON EXTERIOR SURFACES OF COOKING EQUIPMENT. MUST CLEAN AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST CLEAN FLOOR UNDERNEATH 3-COMPARTMENT SINK AND THROUGHOUT BASEMENT ESPECIALLY UNDERNEATH STORAGE SHELVING.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • VISIBLE AND WORKING THERMOMETER NEEDED AT THE FRONT SUSHI BAR COOLERS AND PREP COOLERS IN KITCHEN FOOD PREPARATION AREA. MUST PROVIDE AND MAINTAIN.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • OBSERVED CLUTTER AND UNNECESSARY ARTICLES IN BASEMENT. MUST REMOVE CLEAN AND ORGANIZE AREA.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • OBSERVED WIPING CLOTHES STORED ON TOP OF PREP TABLES MUST PROPERLY STORE WIPING CLOTHES IN A SANITIZING SOLUTION WHEN NOT IN USE.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • FOOD HANDLER REQUIREMENTS NOT MET. NO LOGS, RECORDS ON SITE AS REQUIRED. INSTRUCTED TO PROVIDE.
14. Canvass25 juin 2014

    5 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • MUST PROPERLY LABEL PRECOOK AND PREPARED FOOD ITEMS INSIDE THE COOLERS AND FREEZERS WITH THE NAME AND DATE. ALSO USE FOOD GRADE STORAGE CONTAINER NOT #10 CANS.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN THE RUBBER GASKETS AROUND THE REACH IN COOLERS TO REMOVE FOOD DEBRIS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS AROUND COOKING EQUIPMENT NEEDS CLEANING TO REMOVE GREASE AND DEBRIS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST CLEAN THE FILTERS AND HOOD ABOVE THE COOKING EQUIPMENT TO REMOVE GREASE.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • MUST REPLACE MISSING LIGHT SHIELD IN THE PREP DISH WASHING AREA.
15. License Re-Inspection18 sept. 2013

    0 infraction

16. License Re-Inspection13 sept. 2013

    1 infraction

    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • NO BARRIER AT FRONT SUSHI BAR AREA, TWO OPENING, MUST PROVIDE A BARRIER TO PREVENT CUSTOMERS FROM ENTERING,
17. License4 sept. 2013

    5 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • MUST HAVE SUSHI TESTED UPON NEXT VISITS AND PROVIDE LAB RESULTS,
    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • NO BARRIER AT FRONT SUSHI BAR AREA, TWO OPENING, MUST PROVIDE A BARRIER TO PREVENT CUSTOMERS FROM ENTERING,
    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • SIDE DOOR AND ENTERING DOOR TO RESTAURANT NOT SEAL, MUST PROVIDE A RODENT PROOF STRIPE, AND PEST CONTROL LOG BOOK MUST HAVE A MAP OF WHERE THE TRAPS ARE LOCATED,
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN VENTS ABOVE COOKING EQUIPMENT,
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MUST REMOVE ALL CLUTTER IN BASEMENT AREA, CLEAN AND BETTER MARITAIN AREA, MUST PROVIDE SHELVING TO BETTER STORE WANTED ITEMS,