SAI CAFE

2010 N SHEFFIELD AVE, CHICAGO, IL 60614 · Restaurant

23 inspections

1. Canvass15 juill. 2024

   0 infraction

2. Non-Inspection2 mai 2024

   0 infraction

3. Canvass19 déc. 2023

   3 infractions

   • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
     • OBSERVED PAINT CHIPPING ON CEILING ABOVE 3-COMPARTMENT SINK IN DISH WASHING ROOM. MUST REPAIR.
   • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
     • MUST CLEAN DUSTY VENTS AT VENTILATION HOOD.
   • 58. ALLERGEN TRAINING AS REQUIRED
     • OBSERVED ALLERGEN TRAINING IS INCOMPLETE. MUST PROVIDE ALLERGEN TRAINING FOR ALL CERTIFIED FOOD MANAGERS.
4. Canvass23 mars 2022

   3 infractions

   • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
     • GREASE AT EXTERIOR OF COOKING EQUIPMENT AND FILTERS ABOVE COOKING EQUIPMENT, IN BOTH PREP AREAS.CLEAN AND MAINTAIN.
   • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
     • LEAKING FAUCET AT THREE COMPARTMENT SINK, REPAIR ISSUE
   • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
     • REPAIR GAP ON FLOOR IN FRONT OF THREE-COMPARTMENT SINK. REPLACE FLOOR TILES UNDER PREP TABLE AT FRONT KITCHEN. SURFACE MUST BE SMOOTH, CLEANABLE AND NON-ABSORBENT SURFACE
5. Canvass28 avr. 2021

   0 infraction

6. Canvass15 mai 2020

   6 infractions

   • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
     • MUST REMOVE DISPOSABLE TAKE OUT FOOD CONTAINERS FROM UNDER THE WASTE PIPE. ENCASE PIPE OR REMOVE SAID CONTAINERS
   • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
     • PIECES OF WOOD STORED UNDER THE CUTTING BOARDS AT SUSHI AREA MUST BE REPLACED. SURFACE MUST BE SMOOTH ,CLEANABLE AN NON-ABSORBENT MATERIAL
   • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
     • MUST NOT USE MILK CRATES AS A MEANS OF ELEVATION FOR STORED ITEMS,INCLUDED INSIDE THE WALK-IN COOLER IN BASEMENT -
   • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
     • MUST NOT USE DUCT TAPE AS A MEANS OF REPAIR ON THE DOOR OF THE REACH-IN COOLERS AT SUSHI AREA.REMOVE /REPLACE. SURFACE MUST BE SMOOTH AND CLEANABLE.
   • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
     • MUST NOT USE PLASTIC GROCERY BAGS AS FOOD CONTAINERS INSIDE THE WHITE CHEST FREEZER.PROVIDED A FOOD GRADE BAGS OR CONTAINERS WITH LIDS
   • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
     • LEAKING FAUCET AT HANDWASHING SINK(SUSHI AREA),AT THREE COMPARTMENT SINK AND ON TWO COMPARTMENT SINK.REPAIR AND MAINTAIN.
7. Canvass Re-Inspection25 févr. 2019

   0 infraction

8. Canvass5 févr. 2019

   9 infractions

   • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
     • OBSERVED NO HAND WASHING SIGNAGE AT ALL HAND SINKS AT: -SUSHI STATION -WAITRESS STATION -HOT LINE -CUSTOMER/EMPLOYEE RESTROOMS INSTRUCTED MANAGER TO INSTALL HAND SIGNAGE. MAINTAIN AT ALL TIMES.
   • 23. PROPER DATE MARKING AND DISPOSITION
     • OBSERVED READY TO EAT TIME AND TIME AND TEMPERATURE CONTROL FOR SAFETY FOODS (TCS): -COOKED MARINATED EEL FISH, STORED 2 IN PLASTIC CONTAINER, STORED IN REAR PREP LINE PREP COOLER AREA -SHREDDED CARROTS, IN 1 PLASTIC CONTAINER, STORED IN FRONT SUSHI LINE PREP COOLER/AREA -JULIENNED CUCUMBERS, IN PLASTIC CONTAINER, STORED IN FRONT SUSHI LINE PREP COOLER/AREA -MAYO SAUCE, STORED IN 2 PLASTIC SQUEEZE BOTTLE, STORED IN FRONT SUSHI LINE PREP COOLER/AREA -SESAME OIL STORED IN 1 PLASTIC SQUEEZE BOTTLE, ETC., STORED IN FRONT SUSHI LINE PREP COOLER/AREA NOT DATE MARKED TO INDICATE THE DATE THE FOOD MUST BE SOLD, DISCARDED OR CONSUMED WITHIN 7 DAYS. INSTRUCTED TO DATE MARK ALL READY TO EAT TCS FOODS HELD MORE THAN 24HOURS. PRIORITY FOUNDATION VIOLATION. CITATION ISSUED #7-38-005
   • 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
     • OBSERVED NO CONSUMER ADVISORY REMINDER INDICATED ON MENU OF RAW/UNDER COOKED FOODS, FOR CUSTOMER VIEW. INFORMED MANAGER THAT THE DISCLOSURE/REMINDER STATEMENT AND INDICATOR MUST BE IN PLAIN VIEW OF THE CUSTOMER, INDICATED ON MENU OF RAW/UNDER COOKED FOODS. INSTRUCTED MANAGER TO PROVIDE CONSUMER ADVISORY SIGNAGE, DISCLOSURE/REMINDER INDICATED. MAINTAIN AT ALL TIMES. PRIORITY FOUNDATION VIOLATION # 7-38-005 CITATION ISSUED.
   • 33. PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
     • OBSERVED 3 DOOR COOLER AT, PREP AREA ADJACENT TO WAITRESS STATION, AT IMPROPER TEMPERATURE OF 53.8F. AT TIME OF INSPECTION NO TIME AND TEMPERATURE CONTROL FOR SAFETY FOODS WERE STORED IN SAID UNIT. UNIT WAS TAGGED. INSTRUCTED MANAGER TO SERVICE UNIT AND ENSURE UNIT MAINTAINS TEMPERATURE OF 41F OR LESS. PRIORITY VIOLATION # 7-38-005 NO CITATION ISSUED.
   • 36. THERMOMETERS PROVIDED & ACCURATE
     • OBSERVED NO INTERNAL THERMOMETER MEASURING DEVICE AT SUSHI STATION DISPLAY CASE. INSTRUCTED MANAGER TO PROVIDE INTERNAL THERMOMETER MEASURING DEVICE AT SUSHI STATION DISPLAY CASE. MAINTAIN AT ALL TIMES.
   • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
     • OBSERVED NO SPLASH GUARD AT LEFT AND RIGHT SIDES OF HAND SINK ADJACENT TO WAITRESS STATION AND PREP AREA. INSTRUCTED MANAGER TO INSTALL SPLASH GUARDS IN SAID AREA.
   • 44. UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED
     • OBSERVED PRE SET GLASS WARE STORED UPRIGHT ON TABLES THROUGHOUT: -DINNING ROOM AREA NOT PROTECTED AND -BAR AREAS INFORMED MANAGER THAT PRE SET CUTLERY AND GLASS WARE STORED UPRIGHT ON TABLES MUST BE PROTECTED DURING STORAGE FROM CONTAMINATION. INSTRUCTED MANAGER TO STORE GLASS WARE ITEMS ON TABLES INVERTED OR UPSIDE DOWN AND TO STORE FLATWARE IN DINNER LINENS TO PREVENT CONTAMINATION. MAINTAIN AT ALL TIMES.
   • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
     • OBSERVED RUSTY FOOD STORAGE SHELVING IN REAR STORAGE ROOM AND BASEMENT STORAGE ROOMS ALSO OBSERVED BOTTOM OF FOOD PREP TABLES RUSTED MUST REPAINT OR REPLACE. MUST USE NON TOXIC PAINT. OBSERVED PREP TABLE IN PREP AREA ADJACENT TO WAITRESS STATION AND 3 COMPARTMENT SINK WITH RUST ON SHELVING UNIT. INSTRUCTED MANAGER TO RESURFACE AND OR REPLACE SHELVING UNIT.
   • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
     • UNABLE TO IDENTIFY BACK FLOW PREVENTER DEVICE ON MOP SINK FAUCET IN REAR PREP AREA AND BASEMENT DRY STORAGE AREA. INSTRUCTED MANAGER TO IDENTIFY AND OR INSTALL BACK FLOW PREVENTER DEVICE ON MOP SINK FAUCET. MAINTAIN AT ALL TIMES.
9. Canvass11 janv. 2019

   0 infraction

10. Canvass23 août 2018

    9 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • 2-102.14(A)(A)THE PERSON IN CHARGE UNABLE TO PROVIDE A HEALTH EMPLOYEE POLICY. INSTRUCTED TO PROVIDE HEALTH EMPLOYEE POLICY. PRIORITY FOUDATION VIOLATION 7-38-012. NONCITATION ISSUED.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • 2-501.11 PERSON IN CHARGE UNABLE TO PRODIDE A PROCEDURE FOR EMPLOYEE TO FOLLOW WHEN RESPONDING TO A VOMITING AND DIARRHEAL EVENTS. MUST PROVIDE AND CMAINTAIN. PRIORITY FOUNDATION VIOLATION 7-38-005. NO CITATION ISSUED.
    • 23. PROPER DATE MARKING AND DISPOSITION
      • 3-501.17(C):(C) OBSERVED READY TO EAT FOOD ITEMS INSIDE PREP COOLERS AND INSIDE WALK-IN COOLER NOT DATED MARKED. MUST DATE MARK AND MAINTAIN. PRIORITY FOUNDATION VIOLATION 7-38-005. NO CITATION ISSUED.
    • 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
      • 3-603.11(A) MENU DOES NOT DISCLOSE AND INFORM CONSUMERS TO SPECIFIC MENU ITEMS THAT ARE UNDERCOOKED AND POTENTIAL HAZARD OF CONSUMING SUCH FOODS(SUSHI)PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED.
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • 3-305.11 OBSERVED ITEMS IN LIQUOR ROOM IN BASEMENT NOT ELEVATED 6INCHES OFF FLOOR/WALL. MUST ELEVATE ITEMS AND MAINTAIN.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • 4-201.11 OBSERVED RUSTY FOOD STORAGE SHELVING IN REAR STORAGE ROOM AND BASEMENT STORAGE ROOMS ALSO OBSERVED BOTTOM OF FOOD PREP TABLES RUSTED MUST REPAINT OR REPLACE. MUST USE NON TOXIC PAINT.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • 4-602.13 OBSERVED GREASE BUILD UP ON SIDES OF COOKING EQUIPMENT. MUST CLEAN AND MAINTAIN. OBSERVED GREASE BUILD UP VENTILATION HOOD AND FILTERS ABOVE COOKING EQUIPMENT. MUST CLEAN AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6-501.12(A) OBSERVED DIRT AND DEBRIS ON WALL BEHIND DISHMACHINE AND PREP TABLES. MUST CLEAN AND MAINTAIN.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • PA 100-0367. OBSERVED NO CERTIFIED FOOD MANAGERS ON SITE WITH REQUIRED ALLERGEN TRAINING. INSTRUCTED THAT ALL CERTIFIED FOOD MANAGERS MUST COMPLETE ALLERGEN TRAINING REQUIREMENTS.
11. Canvass14 août 2018

    0 infraction

12. Canvass5 mai 2017

    4 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST REPAIR RUST ON RACKS IN WALK IN COOLER, AND IN REAR PREP AREA. DISCONTINUE USE OF GROCERY BAGS TO STORE FOOD IN COOLERS. ALSO, REPLACE CUTTING BOARDS IN PREP AREA. INSTRUCTED TO MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST REPAIR FLOOR IN PREP AREA, LEVEL OFF FLOORS SO THEY ARE SMOOTH AND EASILY CLEANABLE. CLEAN FLOOR NEAR REAR EXIT DOOR, AND FLOORS UNDER HEAVY EQUIPMENT. INSTRUCTED TO MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST REPAIR PEELING PAINT ON WALLS IN PRIVATE DINING ROOM. ALSO, REPAIR STAIN CEILING TILES IN MEND TOILET ROOM. INSTRUCTED TO MAINTAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST REPAIR LEAKY PIPE AT 1-COMP SINK IN REAR PREP. INSTRUCTED TO MAINTAIN.
13. Canvass24 avr. 2017

    0 infraction

14. Canvass Re-Inspection5 juill. 2016

    5 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED ALUMINUM FOIL BEING USED TO STORE SAUCE TRAYS ABOVE THE PREP TOP COOLER. OBSERVED CARDBOARD BEING USED TO LINE THE SHELF NEAR THE UPSTAIRS CHEST FREEZER. INSTRUCTED TO REMOVE THESE MATERIALS AND MAINTAIN ALL FOOD STORAGE SURFACES TO BE SMOOTH, NON-ABSORBENT AND EASILY CLEANABLE.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED BUILD UP OF PARTICULATE MATTER AND DEBRIS UNDER THE TABLES IN THE BUS BOY STATION. INSTRUCTED TO CLEAN AND MAINTAIN. ALSO INSTRUCTED TO CLEAN ALL FLOORS WHERE RAT DROPPINGS WERE NOTED. OBSERVED BOXES OF DISHWARES STORED ON THE FLOOR IN THE MAIN BASEMENT STORAGE ROOM. INSTRUCTED TO STORE ALL FOOD AND FOOD EQUIPMENT AT LEAST 6 INCHES OFF THE FLOOR.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED HEAVY ACCUMULATION OF DUST AND OILY RESIDUE ON THE HOOD ABOVE THE MAIN COOK LINE. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • OBSERVED A LEAK AT THE WATER SUPPLY PIPING NEAR THE WALL UNDER THE MAIN KITCHEN 3 COMPARTMENT SINK (NEXT TO THE DISH MACHINE). NOTED THAT THE BASEMENT EMPLOYEE RESTROOM TOILET CONSTANTLY RUNS. INSTRUCTED TO REPAIR ALL LEAKS.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • NOTED MISSING THERMOMETERS IN THE CHEST AND REACH IN FREEZERS THROUGHOUT THE FACILITY. INSTRUCTED TO PROVIDE.
15. Canvass28 juin 2016

    6 infractions

    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • OBSERVED EVIDENCE OF RODENT ACTIVITY ON SITE. NOTED APPROX. 40 RODENT DROPPINGS THROUGHOUT THE UTILITY ROOM IN THE BASEMENT AND APPROX. 35 RODENT DROPPINGS IN THE MAIN BASEMENT STORAGE ROOM. INSTRUCTED TO ELIMINATE ALL RODENT ACTIVITY, CLEAN AND SANITIZE ALL AFFECTED AREAS AND RECOMMENDED TO OBTAIN THE SERVICES OF A LICENSED PEST CONTROL OPERATOR. SERIOUS CITATION ISSUED: 7-38-020
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED ALUMINUM FOIL BEING USED TO STORE SAUCE TRAYS ABOVE THE PREP TOP COOLER. OBSERVED CARDBOARD BEING USED TO LINE THE SHELF NEAR THE UPSTAIRS CHEST FREEZER. INSTRUCTED TO REMOVE THESE MATERIALS AND MAINTAIN ALL FOOD STORAGE SURFACES TO BE SMOOTH, NON-ABSORBENT AND EASILY CLEANABLE.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED BUILD UP OF PARTICULATE MATTER AND DEBRIS UNDER THE TABLES IN THE BUS BOY STATION. INSTRUCTED TO CLEAN AND MAINTAIN. ALSO INSTRUCTED TO CLEAN ALL FLOORS WHERE RAT DROPPINGS WERE NOTED. OBSERVED BOXES OF DISHWARES STORED ON THE FLOOR IN THE MAIN BASEMENT STORAGE ROOM. INSTRUCTED TO STORE ALL FOOD AND FOOD EQUIPMENT AT LEAST 6 INCHES OFF THE FLOOR.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED HEAVY ACCUMULATION OF DUST AND OILY RESIDUE ON THE HOOD ABOVE THE MAIN COOK LINE. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • OBSERVED A LEAK AT THE WASTE PIPING ON THE RIGHTMOST SIDE OF THE BAR 3 COMPARTMENT SINK. OBSERVED A LEAK AT THE WATER SUPPLY PIPING NEAR THE WALL UNDER THE MAIN KITCHEN 3 COMPARTMENT SINK (NEXT TO THE DISH MACHINE). NOTED THAT THE BASEMENT EMPLOYEE RESTROOM TOILET CONSTANTLY RUNS. INSTRUCTED TO REPAIR ALL LEAKS.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • NOTED MISSING THERMOMETERS IN THE CHEST AND REACH IN FREEZERS THROUGHOUT THE FACILITY. INSTRUCTED TO PROVIDE.
16. Canvass21 juin 2016

    0 infraction

17. Plainte5 mars 2015

    4 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED RUSTY SHELVING AT BOTTOM SHELF OF TABLE NEXT TO SMALL 3 COMPARTMENT SINK WHEN YOU FIRST ENTER KITHCEN. RESURFACE AND MAINTAIN SHELF TO A SMOOTH EASILY CLEANABLE SURFACE.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED RUSTY SHELF NEXT TO COOKING LINE AND REACH IN FREEZER. RESURFACE TO SMOOTH EASILY CLEANABLE SURFACE AND MAINTAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • OBSERVED LEAKING WATER LINE LEAKING AT TOILET IN BASEMENT. REPAIR LEAKING WATER LINE AND MAINTAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • OBSERVED LEAKING FAUCETS AT 3 COMPARTMENT SINK NEXT TO DISHWASHER LEAKING FROM HANDLES. REPAIR AND MAINTAIN HANDLES.
18. Canvass Re-Inspection24 févr. 2014

    2 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • REGROUT THE FLOOR TILES NEAR THE REAR PREP AREA EQUIPMENT.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • SCRAPE AND REPAINT THE CHIPPED PAINT ON THE CEILING OF THE REAR PREP AREA.
19. Canvass13 févr. 2014

    7 infractions

    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • PREVIOUS MINOR VIOLATIONS FROM REPORT #1198918 ON 6/14/13 NOT CORRECTED: 32/01 - BROKEN DOOR HINGE ON COOKS LINE COOLER, DOOR FALLS OFF. MUST REPAIR. LID OF KITCHEN BOX FREEZER CRACKED/BROKEN WITH EXPOSED INSULATION. MUST REPLACE. 34/01 - DAMAGED/BROKEN FLOOR TILES IN DISH MACHINE AREA AND ENTRANCE TO KITCHEN IN PANTRY AREA. MUST REPAIR. SERIOUS VIOLATION 7-42-090.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED HOLE IN THE STAINLESS STEEL BOTTOM SHELF OF PREP TABLE NEXT TO THE DISHROOM 3 COMPARTMENT SINK. MUST REPLACE. REPLACE THE CRACKED COVER FOR THE DRY STORAGE CONTAINER IN THE BASEMENT.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • DETAIL CLEAN THE GREASE ON THE TOP OF THE BROILER AND THE GAS PIPES CONNECTED TO THE BROILER.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • REGROUT THE FLOOR TILES NEAR THE REAR PREP AREA EQUIPMENT.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • DETAIL CLEAN THE GREASE ON THE WALLS BEHIND THE WOK STATION AND STOVE. SCRAPE AND REPAINT THE CHIPPED PAINT ON THE CEILING OF THE REAR PREP AREA. REPAIR THE OPENING AT THE WALL UNDER THE 3 COMPARTMENT SINK IN THE DISHROOM.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • REPAIR THE LEAK UNDER THE 3 COMPARTMENT SINK IN THE FRONT PREP AREA OF THE KITCHEN. REPAIR THE SINK STOPPER LEVER FOR THE LEFT COMPARTMENT OF THE 3 COMPARTMENT SINK IN THE DISHROOM.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • MUST PROVIDE A THERMOMETER INSIDE OF ALL SUSHI PREP COOLERS.
20. Canvass14 juin 2013

    7 infractions

    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • KNIVES FOUND IMPROPERLY STORED BETWEEN WALL AND PREP TABLE, WALL AND ELECTRICAL CONDUITS. MUST PROPERLY STORE KNIVES.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • TORN RUBBER DOOR GASKETS ON SUSHI PREP COOLERS. MUST REPLACE. MUST NOT USE TIN FOIL AS LINER FOR EQUIPMENT ON COOKS LINE. BROKEN DOOR HINGE ON COOKS LINE COOLER, DOOR FALLS OFF. MUST REPAIR. LID OF KITCHEN BOX FREEZER CRACKED/BROKEN WITH EXPOSED INSULATION. MUST REPLACE.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • EXCESSIVE GREASE AND DUST DRIPPING FROM EXHAUST HOOD ON COOKS LINE. MUST CLEAN AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • DAMAGED/BROKEN FLOOR TILES IN DISH MACHINE AREA AND ENTRANCE TO KITCHEN IN PANTRY AREA. MUST REPAIR. FLOOR UNDER COOKS WOKS LINE WITH EXCESSIVE GREASE. MUST CLEAN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • WATER DAMAGED CEILING TILES IN MENS WASHROOM. MUST REPLACE. HOLE IN CEILING ABOVE KITCHEN MOP SINK. MUST SEAL/REPAIR.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • BROKEN VENTILATION IN LADIES WASHROOM. MUST REPAIR.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • SUSHI PREP LINE WIPING CLOTHS MUST BE STORED IN A CLEAN CONTAINER WITH A SANITIZING SOLUTION.
21. Suspected Food Poisoning Re-inspection19 mars 2010

    0 infraction

22. Suspected Food Poisoning12 mars 2010

    14 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • All hot food shall be stored at a temperature of 140F or higher. All cold food shall be stored at a temperature of 40F or less. OBSERVED RICE IN WARMER/COOKER AT 92.3F. ALL DISCARDED. MANAGEMENT STATES LESS THAN A POUND DISCARDED. OBSERVED APPROXIMATLY 1/4 OF CONTAINER OF COOKED RICE.
    • 4. SOURCE OF CROSS CONTAMINATION CONTROLLED I.E. CUTTING BOARDS, FOOD HANDLERS, UTENSILS, ETC
      • All food shall be protected from contamination and the elements, and so shall all food equipment, containers, utensils, food contact surfaces and devices, and vehicles.OBSERVED BLACK SLIME SUBSTANCE INSIDE ICE MACHINE UPPER PANEL WATER RESERVOIR WHERE ICE IS BEING MADE. ALL ICE DISCARDED.MACHINE TAGGED HELD FOR INSPECTION AND MUST NOT USE UNTIL INSPECTED AND TAG REMOVED BY C.D.P.H.
    • 11. ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED
      • Adequate and convenient toilet facilities shall be provided. They should be properly designed, maintained, and accessible to employees at all times. OBSERVED THE FOLLOWING HAND WASHING FACILITIES NOT MAINTAINED. COOKS LINE SINK WITH NO PAPER TOWEL, USED LINEN HANGING TO DRY AND CLEANING SCRUBBERS STORED INSIDE. SUSHI BAR SINK WITH FOOD PAN INSIDE. EMPLOYEE WASHROOM WITH NO PAPER TOWEL. MANAGEMENT REMOVED ALL.
    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • All food should be properly protected from contamination during storage, preparation, display, service, and transportation. OBSERVED THE FOLLOWING FOODS NOT PROTECTED: RAW EGGS BEING STORED IN PREP COOLER ABOVE UNCOVERED READY TO EAT LETTUCE. RAW EGGS BEING STORED IN WALK IN COOLER ABOVE GINGER DRESSING. MANAGEMENT REMOVED.
    • 26. ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, PROPERLY DESIGNED AND INSTALLED
      • When toilet and lavatory facilities are provided for the patrons of food establishments, such facilities shall be adequate in number, convenient, accessible, properly designed, and installed according to the municipal code. EMPLOYEE WASHROOM FACILITIES INADEQUATE. OBSERVED WASTE WATER SEEPING FROM UNDER DOOR SWEEP OF LOCKED DOOR INSIDE WASHROOM.WATER SMELLING OF SEWAGE. MANAGEMENT STATES HE HAS NO KEY. TOLIET DOES NOT FLUSH. INSTRUCTED TO REPAIR TOLIET, REPAIR ANY LEAKS. REMOVE WASTE WATER AND PROVIDE ACCESS TO LOCKED DOOR UPON RE-INSPECTION. INSTRUCTED NOT TO USE WASHROOM AND MUST USE 1ST FLOOR CUSTOMER WASHROOM.
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use. MUST NOT USE CLOTH LINEN AS FOOD COVER IN COOLERS.
    • 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.COOKS LINE COOLER DOOR REPAIRED WITH DUCT TAPE. MUST PROPERLY REPAIR WITH CLEANABLE SURFACE. MUST NOT USE TIN FOIL AS LINER FOR SHELVES. MISSING FAN GUARD IN WALK IN FREEZER. MUST REPLACE.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. INTERIOR BULK FOOD FLOUR CONTAINER MUST CLEAN.
    • 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. FLOORS IN THE FOLLOWING WITH BROKEN/MISSING TILES AND IN POOR REPAIR: UNDER SMALL THREE COMPARTMENT SINK, IN EMPLOYEE WASHROOM.
    • 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. WALLS IN THE FOLLOWING WITH HOLES, OPEN CREVICES. AT 1ST FLOOR MOP SINK, EMPLOYEE WASHROOM. WATER DAMAGED CIELING TILES IN MENS WASHROOM MUST REPLACE.
    • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
      • Toilet rooms shall be completely enclosed and shall be vented to the outside air or mechanically ventilated. EMPLOYEE WASHROOM DOOR MUST BE SELF CLOSING.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health. NO HOT WATER AT LEFT WASHBOWL IN LADIES WASHROOM. MUST PROVIDE.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units. MUST PROVIDE METAL STEM THERMOMETER FOR CHECKING RAW FISH DELIVERY. IE: TUNA.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors. EMPLOYEES MUST NOT STORE PERSONAL BELONGINGS IN FOOD PREP AREA.
23. Suspected Food Poisoning12 mars 2010

    14 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • All hot food shall be stored at a temperature of 140F or higher. All cold food shall be stored at a temperature of 40F or less.OBSERVED DURING INPECTION COOKED RICE IN WARMER/COOKER AT IMPROPER TEMPERATURE OF 92.3F. RICE DISCARDED.
    • 4. SOURCE OF CROSS CONTAMINATION CONTROLLED I.E. CUTTING BOARDS, FOOD HANDLERS, UTENSILS, ETC
      • All food shall be protected from contamination and the elements, and so shall all food equipment, containers, utensils, food contact surfaces and devices, and vehicles. OBSERVED UPPER PANEL ICE MACHINES WATER RESERVOIR WITH BLACK SLIME LIKE SUBSTANCE DRIPPING INTO WATER BEING USED TO MAKE ICE. ICE DISCARDED AND MACHINE TAGGED HELD FOR INSPECTION. MUST NOT USE UNTIL CLEANED AND SANITIZED AND C.D.P.H. CONTACTED FOR INSPECTION AND TAG REMOVAL.
    • 11. ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED
      • Adequate and convenient toilet facilities shall be provided. They should be properly designed, maintained, and accessible to employees at all times. OBSERVED THE FOLLOWING EXPOSED HAND WASHING FACILITIES NOT MAINTAINED. COOKS LINE EXPOSED SINK WITH NO SOAP OR HAND DRYING DEVICE ALSO DIRTY LINENS HANGING INSIDE SINK TO DRY AND CLEANING SCRUBBERS STORED INSIDE. SUSHI BAR EXPOSED HAND SINK WITH FOOD PAN INSIDE. NO SOAP IN EMPLOYEE WASHROOM.INSTRUCTED TO REMOVE ALL, PROVIDE SOAP AND PAPER TOWEL.
    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • All food should be properly protected from contamination during storage, preparation, display, service, and transportation. OBSERVED FOODS NOT PROTECTED DURING STORAGE. RAW EGGS BEING STORED IN PREP COOLER ABOVE UNCOVERED, READY TO EAT LETTUCE. RAW EGGS BEING STORED INSIDE WALK IN COOLER ABOVE STORED GINGER DRESSING. MANAGEMENT REMOVED.
    • 26. ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, PROPERLY DESIGNED AND INSTALLED
      • When toilet and lavatory facilities are provided for the patrons of food establishments, such facilities shall be adequate in number, convenient, accessible, properly designed, and installed according to the municipal code. BASEMENT EMPLOYEE WASHROOM WITH SEEPING WASTE WATER FROM UNDER DOOR SWEEP OF LOCKED DOOR INSIDE WASHROOM. WATER SMELLING OF SEWAGE. MANAGEMENT STATES HE DOES NOT HAVE A KEY. INSTRUCTED MUST REPAIR ANY LEAK, REMOVE WASTE WATER AND SANITIZE FLOOR,PROVIDE KEY TO LOCKED DOOR UPON RE INSPECTION. TOILET DOES NOT FLUSH IN SAME WASHROOM, MUST REPAIR. INSTRUCTED MUST NOT USE WASHROOM. EMPLOYEES MUST USE CUSTOMER WASHROOMS ON 1ST FLOOR.
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use. MUST NOT USE CLOTH TOWELS AS COVERS FOR FOODS IN COOLERS.
    • 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 NOT USE TIN FOIL AS LINER FOR SHELVING. COOKS LINE COOLER INTERIOR DOOR REPAIRED WITH DUCT TAPE. MUST PROPERLY REPAIR WITH CLEANABLE SURFACE.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • All utensils shall be thoroughly cleaned and sanitized after each usage. INTERIOR BULK FLOUR BIN MUST CLEAN.
    • 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. FLOORS IN THE FOLLOWING WITH CRACKED, MISSING, DAMAGED TILES: UNDER SMALL THREECOMPARTMENT SINK IN FOOD PREP, IN EMPLOYEE WASHROOM.
    • 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. WALLS IN THE FOLLOWING IN POOR REPAIR WITH OPEN HOLES, CREVICES. AT FIRST FLOOR MOP SINK AND IN EMPLOYEE WASHROOM. WATER DAMAGE CEILING TILES IN MENS WASHROOM. CAULKING AT SUSHI BAR HAND WASH SINK IN POOR REPAIR. MUST REPAIR ALL.
    • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
      • Toilet rooms shall be completely enclosed and shall be vented to the outside air or mechanically ventilated. EMPLOYEE WASHROOM DOOR MUST HAVE SELF CLOSING DEVICE.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health. MUST PROVIDE VENTILATION IN EMPLOYEE WASHROOM. NO HOT WATER AT LEFT SIDE WASHBOWL IN LADIES WASHROOM, MUST PROVIDE AND USE RIGHT WASHBOWL UNTIL PROVIDED.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units. MUST PROVIDE METAL STEM THERMOMETER TO CHECK DELIVERY RAW FISH TEMPERATURES.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors. EMPLOYEES MUST NOT STORE PERSONAL BELONGINGS IN FOOD PREP AREAS.