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SUSHI TAKU

1904-1906 W DIVISION ST, CHICAGO, IL 60622 · Restaurant

Résumé des inspections

SUSHI TAKU a été inspecté 17 fois par Chicago Department of Public Health depuis le 4 avril 2017. La dernière inspection, le 13 octobre 2026, a relevé 6 infractions.

4 des 17 inspections au dossier n'ont relevé aucune infraction. Au cours des 12 derniers mois, il y a eu 2 inspections et 18 infractions relevées. Les constats à risque élevé ici concernent : Nettoyage et désinfection, Protection des aliments contre la contamination et Contrôle de la température des aliments.

Le nombre d'infractions par inspection est resté à peu près le même au fil du temps.

Ce que signifient ces constats

Chaque autorité sanitaire formule ses infractions différemment; nous les regroupons donc selon leur importance pour la salubrité des aliments. Les constats à risque élevé sont ceux que les inspecteurs jugent critiques, car ils peuvent directement rendre quelqu'un malade.

  • Nettoyage et désinfectionRisque élevé

    Tout ce qui touche les aliments, comme les planches à découper, la vaisselle et les ustensiles, doit être lavé, rincé et désinfecté. Les inspecteurs vérifient la température du lave-vaisselle, la concentration du désinfectant et l'entreposage des linges. Une mauvaise désinfection laisse les bactéries survivre d'une utilisation à l'autre.

    Relevé 9 fois dans 5 inspections distinctes, la plus récente le 13 octobre 2026. Par exemple : SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES

  • Protection des aliments contre la contaminationRisque élevé

    Cela concerne l'entreposage, la préparation et la présentation des aliments : viande crue séparée des aliments prêts à manger, aliments couverts et rangés hors du sol, rien qui ne coule ou n'éclabousse dedans. La contamination croisée entre aliments crus et cuits est une voie directe pour la salmonelle et E. coli.

    Relevé 4 fois dans 3 inspections distinctes, la plus récente le 19 octobre 2022. Par exemple : CONTAMINATION PRÉVENUE DANS LA PRÉPARATION, LE STOCKAGE ET LE DÉPLACEMENT DES ALIMENTS

  • Contrôle de la température des alimentsRisque élevé

    Les bactéries se multiplient le plus rapidement entre environ 4 °C et 60 °C. Les inspecteurs vérifient que les aliments froids restent froids, que les aliments chauds restent chauds, que les aliments cuits sont refroidis rapidement et que le personnel dispose de thermomètres précis. Les problèmes de température sont l'une des causes les plus fréquentes d'intoxication alimentaire; ils sont donc considérés comme critiques.

    Relevé 3 fois dans 2 inspections distinctes, la plus récente le 7 janvier 2020. Par exemple : TEMPÉRATURES D ' HOMOLOGATION PROPRIETE

  • Lavage des mains et hygiène du personnelRisque élevé

    Les mains sont le principal moyen par lequel des microbes comme le norovirus passent des personnes aux aliments. Les inspecteurs vérifient que les lavabos sont accessibles et approvisionnés, que le personnel se lave les mains au besoin, porte un couvre-chef et que les employés malades sont tenus à l'écart des aliments.

    Relevé 2 fois dans 2 inspections distinctes, la plus récente le 29 mars 2023. Par exemple : PROCÉDURES DE RESPONSABILITÉ AUX ÉVÉNEMENTS DE VOTE ET DE DIARRHEAL

  • RavageursRisque élevé

    Signes de souris, de rats, de coquerelles ou de mouches, ou ouvertures et encombrement qui leur permettent d'entrer ou de se cacher. Les ravageurs transportent des bactéries et peuvent contaminer les aliments et les surfaces; toute activité est donc prise au sérieux et entraîne habituellement une visite de suivi.

    Relevé 2 fois dans 2 inspections distinctes, la plus récente le 9 janvier 2020. Par exemple : ENREGISTREMENTS EXIGÉS DISPONIBLES: TÂCHES DE STOCK, DESTRUCTION PARASITE

À propos de ces données

Ces résultats proviennent de Chicago Department of Public Health, qui inspecte les établissements alimentaires et d'autres installations publiques de la région. Nous republions les données de divulgation publiques de cette autorité et les actualisons régulièrement; le dossier officiel fait foi.

17 inspections

  1. Réinspection de la plainte

    6 infractions

    • 37. PRODUITS ALIMENTAIRES LABÉLIS; CONTENEUR ORIGINAL
      • 3-302.12---OBSERVED BULK CONTAINERS IN REAR WITHOUT A LABEL. INSTRUCTED TO PROVIDE THE COMMON NAME ON ALL BULK CONTAINERS TO PROPERLY IDENTIFY ITEM (SALT, SUGAR, FLOUR ETC).
    • 41. CLOTS WIPING: UTILISÉS ET CONSERVÉS PROPRIÉTÉS
      • 4-901.12---ALL PREP AREA WIPING CLOTHS MUST BE HELD IN A CONTAINER WITH A SANITIZING SOLUTION BETWEEN USE.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • 4-501.12---OBSERVED STAINED CUTTING BOARDS IN THE FRONT SUSHI PREP AREA.INSTRUCTED TO RESURFACE OR REPLACE THE CUTTING BOARDS AND MAINTAIN.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • 4-501.11---OBSERVED A TORN DOOR GASKET INSIDE OF THE 2-DOOR PREP COOLER LOCATED DIRECTLY ACROSS THE HAND SINK AT FRONT SUSHI PREP AREA.INSTRUCTED TO REPLACE THE TORN DOOR GASKETS AND MAINTAIN.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • 4-602.13---INSTRUCTED TO CLEAN THE FOLLOWING EQUIPMENTS AND MAINTAIN: PREP TABLES (TOPS AND BOTTOMS), STORAGE SHELVES AT FRONT SUSHI PREP AREA, AND SHELVES INSIDE OF REFRIGERATION UNITS AND MAINTAIN.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • 6-201.11---OBSERVED FOOD DEBRIS AND SPILLS ON THE FLOORS AND SURFACES THROUGHOUT THE FACILITY. INSTRUCTED TO DETAIL CLEAN UNDER ALL SHELVING UNITS, AROUND DISH MACHINE, REAR DRY STORAGE AREAS, PREP TABLES AND ALL COOKING EQUIPMENT TO REMOVE SPILLS, FOOD DEBRIS, AND DIRT BUILDUP.INSTRUCTED TO DETAIL CLEAN AND MAINTAIN AT ALL TIMES. INSTRUCTED TO DETAIL CLEAN THE WALLS AND CEILINGS ALONG THE EAST-SIDE CUSTOMER SEATING AREAS TO REMOVE ACCUMULATION OF HANGING DUSTS AND MAINTAIN.
  2. Plainte

    12 infractions

    • 10. AIDE À L ' AGRICULTURE PROFESSIONNELLE ET ACCESSIBLE
      • OBSERVED NO HANDWASHING SIGNAGE AT FRONT AND REAR FOOD PREP AREAS AND INSIDE THE WASHROOMS.INSTRUCTED TO PROVIDE AND MAINTAIN.
    • 16. SURFACES DE CONTACT ALIMENTAIRE: ÉLÉMENTS ET SANITAIRES
      • OBSERVED BLACK SLIMY SUBSTANCES ON INTERIOR WATER COMPONENTS OF THE ICE MACHINE, DRIPPING INTO ICE "ICE IS USED FOR HUMAN CONSUMPTION". INSTRUCTED MANAGEMENT TO TURN OFF MACHINE, REMOVE ICE AND HAVE INTERIOR OF ICE MACHINE CLEANED AND SANITIZED AND MAINTAINED.PRIORITY FOUNDATION VIOLATION 7-38-005, CITATION ISSUED.
    • 37. PRODUITS ALIMENTAIRES LABÉLIS; CONTENEUR ORIGINAL
      • OBSERVED BULK CONTAINERS IN REAR WITHOUT A LABEL. INSTRUCTED TO PROVIDE THE COMMON NAME ON ALL BULK CONTAINERS TO PROPERLY IDENTIFY ITEM (SALT, SUGAR, FLOUR ETC).
    • 40. FONDS PERSONNELS
      • OBSERVED EMPLOYEE WITH NO HAIR RESTRAINT IN THE FOOD PREP AREA. INSTRUCTED MANAGER TO PROVIDE HAIR RESTRAINTS FOR ALL EMPLOYEES IN THE FOOD PREP AREA.
    • 41. CLOTS WIPING: UTILISÉS ET CONSERVÉS PROPRIÉTÉS
      • TOUTES LES ZONES DE PRÉCHAUFFAGE DOIVENT ÊTRE PLACÉES DANS UN CONTENANT AVEC UNE SOLUTION DE SANITIZING ENTRE L'UTILISATION.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • OBSERVED STAINED CUTTING BOARDS IN THE FRONT SUSHI PREP AREA.INSTRUCTED TO RESURFACE OR REPLACE THE CUTTING BOARDS AND MAINTAIN.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • OBSERVED A TORN DOOR GASKET INSIDE OF THE 2-DOOR PREP COOLER LOCATED DIRECTLY ACROSS THE HAND SINK AT FRONT SUSHI PREP AREA.INSTRUCTED TO REPLACE THE TORN DOOR GASKETS AND MAINTAIN.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • INSTRUCTED TO CLEAN THE FOLLOWING EQUIPMENTS AND MAINTAIN: PREP TABLES (TOPS AND BOTTOMS), STORAGE SHELVES AT FRONT SUSHI PREP AREA, AND SHELVES INSIDE OF REFRIGERATION UNITS AND MAINTAIN.
    • 53. INSTALLATIONS DE TOLET: CONSTRUCTION PROPRIÉTAIRE, DÉLIVRANCE ET CLÉ
      • OBSERVED NO COVERED WASTE RECEPTACLE PROVIDED IN THE UNISEX WASHROOM. MUST PROVIDE.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • OBSERVED FOOD DEBRIS AND SPILLS ON THE FLOORS AND SURFACES THROUGHOUT THE FACILITY. INSTRUCTED TO DETAIL CLEAN UNDER ALL SHELVING UNITS, AROUND DISH MACHINE, REAR DRY STORAGE AREAS, PREP TABLES AND ALL COOKING EQUIPMENT TO REMOVE SPILLS, FOOD DEBRIS, AND DIRT BUILDUP.INSTRUCTED TO DETAIL CLEAN AND MAINTAIN AT ALL TIMES. INSTRUCTED TO DETAIL CLEAN THE WALLS AND CEILINGS ALONG THE EAST-SIDE CUSTOMER SEATING AREAS TO REMOVE ACCUMULATION OF HANGING DUSTS AND MAINTAIN.
    • 56. VENTILATION ADEQUATE ET LIGHTING; ZONES DÉSIGNÉES UTILISÉES
      • INSTRUCTED TO DETAIL CLEAN THE KITCHEN EXHAUST HOOD/FILTERS TO REMOVE ACCUMULATION OF GREASE BUILD-UP AND MAINTAIN.
    • 57. TOUS LES EMPLOYÉS DE L ' ALIMENTATION ONT UNE FORMATION EN MATIÈRE D ' ALIMENTATION
      • OBSERVED EXPIRED FOOD HANDLER CERTIFICATES PROVIDED ON THE PREMISES.MUST SHOW PROOF OF TRAINING FOR ALL FOOD HANDLING EMPLOYEES AND MAINTAIN.
  3. Réinspection de la plainte

    1 infraction

    • 58. FORMATION D ' ALLERGÈNE
      • 2-102.13 OBSERVED CERTIFIED FOOD MANAGER WITH NO FOOD ALLERGEN TRAINING. INSTRUCTED MANAGER TO COMPLY WITH REQUIREMENT.
  4. Plainte

    5 infractions

    • 10. AIDE À L ' AGRICULTURE PROFESSIONNELLE ET ACCESSIBLE
      • OBSERVED HOT WATER IN WOMEN'S TOILET ROOM WITH A MAXIMUM TEMPERATURE OF 71 F. INSTRUCTED MANAGER TO ENSURE HOT WATER AT HAND WASHING SINK HAS A MINIMUM TEMPERATURE OF 100F. PRIORITY VIOLATION 7-28-030(C) CITATION ISSUED.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • OBSERVED CALCIUM BUILDUP ON INTERIOR OF ICE MACHINE IN BASEMENT. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN ICE MACHINE.
    • 53. INSTALLATIONS DE TOLET: CONSTRUCTION PROPRIÉTAIRE, DÉLIVRANCE ET CLÉ
      • OBSERVED NO COVERED RECEPTACLES IN WOMEN'S TOILET ROOM. INSTRUCTED MANAGER TO PROVIDE COVERED RECEPTACLES IN WOMEN'S TOILET ROOM.
    • 54. ÉLIMINATION PROPRIETE DU GARAGE ET DU REFUS; INSTALLATIONS PRINCIPALES
      • OBSERVED OUTSIDE DUMPSTER RECEPTACLES OVERFLOWING WITH TRASH AND UNABLE TO CLOSE. INSTRUCTED MANAGER TO ENSURE LIDS ARE CLOSED AND TIGHT-FITTING AT ALL TIMES. PRIORITY FOUNDATION VIOLATION 7-38-020(B) CITATION ISSUED.
    • 58. FORMATION D ' ALLERGÈNE
      • OBSERVED CERTIFIED FOOD MANAGER WITH NO FOOD ALLERGEN TRAINING. INSTRUCTED MANAGER TO COMPLY WITH REQUIREMENT.
  5. Plainte abrégée

    0 infraction

  6. Toiles

    3 infractions

    • 10. AIDE À L ' AGRICULTURE PROFESSIONNELLE ET ACCESSIBLE
      • OBSERVED HAND WASHING SINK IN WAITSTAFF PREP AREA WITH A MAXIMUM HOT WATER TEMPERATURE OF 69 F. INSTRUCTED MANAGER TO ENSURE THAT EVERY HAND WASHING SINK HAS A MINIMUM HOT WATER TEMPERATURE OF 100 F PRIORITY VIOLATION 7-38-030(C) CITATION ISSUED.
    • 16. SURFACES DE CONTACT ALIMENTAIRE: ÉLÉMENTS ET SANITAIRES
      • OBSERVED BUILD UP OF BLACK AND PINK SLIMY SUBSTANCE ON INTERIOR OF ICE MACHINE. INSTRUCTED MANAGER TO ENSURE INTERIOR OF ICE MACHINE IS CLEAN TO SIGHT AND TOUCH. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED.
    • 28. SUBSTANCES TOXIQUES IDENTIFIÉES, CONSERVÉES ET UTILISÉES
      • OBSERVED DETERGENT AND SANITIZER TUBES OF 3-COMPARTMENT SINK IN USE AND HOOKED UP TO DEGREASER. INSTRUCTED MANAGER TO ENSURE ONLY FOOD CONTACT SURFACE-APPROVED CHEMICALS ARE USED IN THE PROCESS OF WASHING DISHES. MANAGER REMOVED DEGREASER PRIORITY VIOLATION 7-38-005 CITATION ISSUED
  7. Plainte

    8 infractions

    • 2. CERTIFICAT DE SANITATION DES SERVICES ALIMENTAIRES DE CHICAGO
      • OBSERVED NO CERTIFIED MANAGER ON DUTY FROM 1:50PM-2:15PM WHILE TCS ITEMS LIKE SUSHI WERE PREPARED. CERTIFIED MANAGER ARRIVED ON SITE AT 2:15PM. INSTRUCTED TO MAINTAIN AN EMPLOYEE HOLDING A CITY OF CHCIAGO FOODSERVICE MANAGER CERTIFICATE ON SITE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION 7-38-012. CITATION ISSUED.
    • 5. PROCÉDURES DE RESPONSABILITÉ AUX ÉVÉNEMENTS DE VOTE ET DE DIARRHEAL
      • OBSERVED NO KIT ON SITE FOR RESPONDING TO VOMIT AND DIARRHEA. INSTRUCTED TO MAINTAIN A KIT WITH ALL NECESSARY SUPPLIES INCLUDING A SANITIZER RATED AS EFFECTIVE AGAINST NOROVIRUS ON SITE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION 7-38-005. CITATION ISSUED.
    • 10. AIDE À L ' AGRICULTURE PROFESSIONNELLE ET ACCESSIBLE
      • OBSERVE NO HANDWASHING SIGNAGE AT EXPOSED HANDWASHING SINK LOCATED AT SUSHI PREP AREA. INSTRUCTED TO PROVIDE.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • OBSERVED CRACK IN PLASTIC DOOR FOR FISH COOLER LOCATED ON TOP OF SUSHI BAR AND LOW BATTERY AT SOAP DISPSENER LOCATED AT SUSHI PREP STATION. INSTRUCTED TO REPAIR OR REPLACE AND MAINTAIN IN GOOD CONDITION.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • OBSERVED 2 CUTTING BOARDS IN SUSHI PREP AREA COVERED IN DEEP GROOVES AND DARK STAINS. INSTRUCTED TO REPAIR OR REPLACE AND MAINTAIN SMOOTH, CLEANABLE CUTTING SURFACES.
    • 51. PLAQUEMENT INSTALLÉ; DISPOSITIFS DE RENFORCEMENT
      • OBSERVED LOW WATER PRESSURE AT EXPOSED HANDWASHING SINK LOCATED IN REAR DISH DISH AREA. INSTRUCTED TO REPAIR OR REPLACE AND MAINTAIN IN GOOD CONDITION.
    • 54. ÉLIMINATION PROPRIETE DU GARAGE ET DU REFUS; INSTALLATIONS PRINCIPALES
      • OBSERVED LID IS ON USED COOKING OIL CONTAINER IS BROKEN. INSTRUCTED TO REPAIR OR REPLACE AND MAINTAIN IN GOOD CONDITION.
    • 56. VENTILATION ADEQUATE ET LIGHTING; ZONES DÉSIGNÉES UTILISÉES
      • OBSERVED SLIGHT BUILD UP OF GREASE ON HOOD ABOVE MAIN COOK LINE AND BUILD UP OF DUST ON VENT ABOVE UTILITY SINK. INSTRUCTED TO CLEAN AND MAINTAIN IN GOOD CONDITION.
  8. Toiles

    2 infractions

    • 39. CONTAMINATION PRÉVENUE DANS LA PRÉPARATION, LE STOCKAGE ET LE DÉPLACEMENT DES ALIMENTS
      • OBSERVED BOXES OF FOOD STORED ON THE FLOOR IN THE WALK-IN COOLER AND WALK-IN FREEZER LOCATED IN THE BASEMENT. INSTRUCTED MANAGER TO PROPERLY STORE AND PROTECT FOOD ITEMS FROM CONTAMINATION WHILE STORED BY ELEVATING AT LEAST SIX INCHES FROM THE FLOOR ON RAISED SHELVING UNITS.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • OBSERVED CRACK BULK CONTAINER OF RICE IN THE KITCHEN REPAIRED WITH DUCT TAPE. INSTRUCTED TO REPLACE OR REPAIR WITH MATERIAL THAT IS SMOOTH, AND EASILY CLEANABLE.
  9. Plainte

    0 infraction

  10. Plainte abrégée

    1 infraction

    • 2. CERTIFICAT DE SANITATION DES SERVICES ALIMENTAIRES DE CHICAGO
      • NO CERTIFIED FOOD SERVICE MANAGER ON SITE WHILE PREPARING AND SERVING TCS FOODS ( SUSHI, CHICKEN...) INSTRUCTED TO OBTAIN. PRIORITY FOUNDATION VIOLATION 7-38-012.
  11. Réinspection de la plainte

    0 infraction

  12. Plainte

    3 infractions

    • 2. CERTIFICAT DE SANITATION DES SERVICES ALIMENTAIRES DE CHICAGO
      • NO CERTIFIED FOOD SERVICE MANAGER ON SITE WHILE PREPARING AND SERVING TCS FOODS ( SUSHI, CHICKEN...) INSTRUCTED TO OBTAIN. PRIORITY FOUNDATION VIOLATION 7-38-012.
    • 10. AIDE À L ' AGRICULTURE PROFESSIONNELLE ET ACCESSIBLE
      • NO HOT RUNNING WATER AT MAIN KITCHEN HAND WASH SINK JUST COLD WATER, HOT WATER KNOB IS BROKEN, INSTRUCTED TO PROVIDE HOT WATER AT ALL HAND WASH SINKS. PRIORITY VIOLATION 7-38-030(C).
    • 10. AIDE À L ' AGRICULTURE PROFESSIONNELLE ET ACCESSIBLE
      • OBSERVED EVIDENCE OF PREPARING FOOD IN BASEMENT'S STORAGE ROOM ( CUTTING BOARD A KNIVES PLACED ON CUTTING BOARDS, PREP COOLER) NO HAND WASH SINK PROVIDED IN BASEMENT AREA, INSTRUCTED NOT TO PREP IN BASEMENT IF THERE IS NO HANDS WASHING FACILITIES, PRIORITY FOUNDATION VIOLATION 7-38-030(C). MANAGER MOVED ALL PREP UTENSILS TO FIRST FLOOR KITCHEN.
  13. Réinspection des toiles

    2 infractions

    • 14. ENREGISTREMENTS EXIGÉS DISPONIBLES: TÂCHES DE STOCK, DESTRUCTION PARASITE
      • OBSERVED NO RECORDS FOR PARASITE DESTRUCTION FROM THE SUPPLIER FOR SUSHI GRADE FISH. INSTRUCTED TO COMPLY. PRIORITY FOUNDATION VIOLATION 7-38-005 NO CITATION ISSUED
    • 29. CONFORMITÉ AVEC LA VARIANCE/PROCESSUS SPÉCIALISÉ/HACCP
      • OBSERVED NO LAB REPORT OR PH METER FOR SUSHI RICE DURING INSPECTION. INSTRUCTED TO COMPLY. PRIORITY FOUNDATION VIOLATION 7-38-005 NO CITATION ISSUED
  14. Toiles

    8 infractions

    • 1. PERSONNE EN CHARGE ACTUELLE, CONNAISSANCES DÉMONSTRATES ET FONCTIONS PERFORMELLES
      • PERSON IN CHARGE UNABLE TO DEMONSTRATE KNOWLEDGE AND PERFORM DUTIES DURING INSPECTION. PRIORITY FOUNDATION VIOLATION.
    • 2. CERTIFICAT DE SANITATION DES SERVICES ALIMENTAIRES DE CHICAGO
      • OBSERVED NO CERTIFIED MANAGER ON DUTY AND CITY OF CHICAGO SANITATION CERTIFICATE POSTED DURING INSPECTION. INSTRUCTED THAT THERE MUST BE A CERTIFIED MANAGER ON DUTY AT ALL TIMES WHILE TCS FOODS ARE BEING PREPARED AND SERVED. PRIORITY FOUNDATION VIOLATION 7-38-012 CITATION ISSUED.
    • 10. AIDE À L ' AGRICULTURE PROFESSIONNELLE ET ACCESSIBLE
      • OBSERVED HOT WATER AT THE HAND SINK IN THE WOMEN'S BATHROOM NOT MEETING THE MINIMUM TEMPERATURE REQUIREMENT (80.6 DEGREE F). INSTRUCTED THAT THE MINIMUM HOT WATER TEMPERATURE AT THE HAND SINK MUST BE 100 DEGREE F. PRIORITY VIOLATION 7-38-030(C) CITATION ISSUED.
    • 14. ENREGISTREMENTS EXIGÉS DISPONIBLES: TÂCHES DE STOCK, DESTRUCTION PARASITE
      • OBSERVED NO RECORDS FOR PARASITE DESTRUCTION FROM THE SUPPLIER FOR SUSHI GRADE FISH. INSTRUCTED TO COMPLY. PRIORITY FOUNDATION VIOLATION 7-38-005 NO CITATION ISSUED
    • 22. TEMPÉRATURES D ' HOMOLOGATION PROPRIETE
      • OBSERVED READY TO EAT/TCS FOODS AT AN IMPROPER COLD HOLDING TEMPERATURE SITTING ON THE COUNTER IN THE PREP AREA IN THE REAR KITCHEN AND SUSHI BAR (CRAB 63.2 DEGREE F, CHICKEN 58.1 DEGREE F). INSTRUCTED THAT COLD HOLDING IN 41 DEGREE F OR BELOW. MANAGER VOLUNTARILY DISCARDED FOOD ITEMS. APPROX 3 LBS AND $30 VALUE. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.
    • 23. MARQUAGE ET ÉLIMINATION DES DATES DE MISE EN OEUVRE
      • OBSERVED NO PROPER DATE MARKING ON TCS FOODS IN THE WALK IN COOLER HELD MORE THAN 24 HOURS. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED.
    • 25. CONSULTATION DES CONSOMMATEURS POUR LES ALIMENTS RAW/UNDERCOOKED
      • MENU DOES NOT DISCLOSE AND INFORM CONSUMERS TO SPECIFIC MENU ITEMS THAT ARE UNDER COOKED AND POTENTIAL HAZARD OF CONSUMING SUCH FOODS (SUSHI). PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED.
    • 29. CONFORMITÉ AVEC LA VARIANCE/PROCESSUS SPÉCIALISÉ/HACCP
      • OBSERVED NO LAB REPORT OR PH METER FOR SUSHI RICE DURING INSPECTION. INSTRUCTED TO COMPLY. PRIORITY FOUNDATION VIOLATION 7-38-005 NO CITATION ISSUED
  15. Toiles

    16 infractions

    • 3. GESTION, EMPLOYÉS ALIMENTAIRES ET EMPLOYÉS CONDITIONNELS; CONNAISSANCES, RESPONSABILITÉS ET RAPPORTS
      • THE PERSON IN CHARGE UNABLE TO PROVIDE EMPLOYEE HEALTH POLICY. INSTRUCTED TO PROVIDE AND MAINTAIN. PRIORITY FOUNDATION VIOLATION 7-38-010. NO CITATION ISSUED.
    • 5. PROCÉDURES DE RESPONSABILITÉ AUX ÉVÉNEMENTS DE VOTE ET DE DIARRHEAL
      • THE PERSON IN CHARGE UNABLE TO PROVIDE PROCEDURE FOR EMPLOYEE TO FOLLOW WHEN RESPONDING TO VOMITING AND DIARRHEAL EVENTS. INSTRUCTED TO PROVIDE PROCEDURE WITH THE NECESSARY ITEMS SUCH AS GLOVES, MASK, DISPOSABLE MOPS AND APPROPRIATE SANITIZER. PRIORITY FOUNDATION VIOLATION 7-38-005 NO CITATION ISSUED.
    • 10. AIDE À L ' AGRICULTURE PROFESSIONNELLE ET ACCESSIBLE
      • OBSERVED NO HAND WASHING SIGNS OR POSTERS NEAR HAND WASHING SINKS THROUGHOUT PREMISES. MUST PROVIDE AND MAINTAIN.
    • 23. MARQUAGE ET ÉLIMINATION DES DATES DE MISE EN OEUVRE
      • OBSERVED NO PROPER DATE MARKING ON TVS FOODS HELD MORE THAN 24 HOURS. MUST PROVIDE AND MAINTAIN.
    • 25. CONSULTATION DES CONSOMMATEURS POUR LES ALIMENTS RAW/UNDERCOOKED
      • MENU DOES NOT DISCLOSE AND INFORM CONSUMERS TO SPECIFIC MENU ITEMS THAT ARE UNDER COOKED AND POTENTIAL HAZARD OF CONSUMING SUCH FOODS (SUSHI). PRIORITY FOUNDATION VIOLATION 7-38-005 NO CITATION ISSUED.
    • 36. THÉROMÈTRES PREVUS ET ACCURÉS
      • VISIBLE AND WORKING THERMOMETER NEEDED AT THE UPRIGHT REFRIGERATOR IN REAR PREP AREA. MUST PROVIDE AND MAINTAIN.
    • 37. PRODUITS ALIMENTAIRES LABÉLIS; CONTENEUR ORIGINAL
      • MUST LABEL FOOD STORAGE CONTAINERS WHEN FOOD IS NOT IN THE ORIGINAL CONTAINERS.
    • 39. CONTAMINATION PRÉVENUE DANS LA PRÉPARATION, LE STOCKAGE ET LE DÉPLACEMENT DES ALIMENTS
      • OBSERVED ITEMS NOT ELEVATED 6INCHES OFF THE FLOOR INSIDE WALK-IN COOLER AND STORAGE AREA IN THE BASEMENT. MUST PROVIDE APPROVED SHELVING.
    • 40. FONDS PERSONNELS
      • ALL EMPLOYEES IN FOOD PREPARATION AREAS MUST WEAR HAIR RESTRAINTS AT ALL TIMES FOOD IS BEING PREPARED AND SERVED.
    • 41. CLOTS WIPING: UTILISÉS ET CONSERVÉS PROPRIÉTÉS
      • OBSERVED WIPING CLOTHS STORED ON TOP OF PREP TABLES IN FRONT SUSHI PREP AREA AND REAR PREP AREA. MUST PROPERLY STORE WIPING CLOTHS IN A SANITIZING SOLUTION WHEN NOT IN USE.
    • 51. PLAQUEMENT INSTALLÉ; DISPOSITIFS DE RENFORCEMENT
      • BACKFLOW PREVENTER DEVICE NOT LOCATED AT THE ICE MACHINE AND SERVICE SINK IN REAR PREP AREA. MUST INSTALL A BACKFLOW PREVENTER DEVICE SO THAT CAN BE LOCATED TO BE SERVICE AND MAINTAIN.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • OBSERVED DIRT AND GREASE BUILD UP ON FLOOR UNDER AROUND AND BEHIND COOKING EQUIPMENT AND UNDERNEATH DISHMACHINE IN REAR PREP AREA. MUST CLEAN AND MAINTAIN.
    • 56. VENTILATION ADEQUATE ET LIGHTING; ZONES DÉSIGNÉES UTILISÉES
      • OBSERVED MISSING LIGHT SHIELDS COVERS IN REAR FOOD PREP AREA. MUST PROVIDE AND MAINTAIN.
    • 56. VENTILATION ADEQUATE ET LIGHTING; ZONES DÉSIGNÉES UTILISÉES
      • OBSERVED DUST ACCUMULATION ON CEILING VENTILATION VENTS ABOVE PREP TABLES IN FRONT SUSHI PREP AREA. MUST CLEAN AND MAINTAIN.
    • 57. TOUS LES EMPLOYÉS DE L ' ALIMENTATION ONT UNE FORMATION EN MATIÈRE D ' ALIMENTATION
      • PRESCRIPTIONS CONCERNANT LES MÉDICAMENTS D'ALIMENTATION N'ONT PAS D'ENREGISTREMENTS SUR LE SITE REQUIS. INSTRUMENTS POUR PROVIDER ET MAINTENIR.
    • 58. FORMATION D ' ALLERGÈNE
      • OBSERVED NO CERTIFIED FOOD MANAGERS ON SITE WITH THE REQUIRED ALLERGEN TRAINING. INSTRUCTED THAT ALL CERTIFIED FOOD MANAGERS MUST COMPLETE FOOD ALLERGEN TRAINING.
  16. Réinspection des toiles

    0 infraction

  17. Licence

    2 infractions

    • 8. RINSE DE SANITISATION POUR LES ÉQUIPEMENTS ET LES UTENSILS: CLEAN, TEMPÉRATURE PROPER, CONCENTRATION, TEMPS D ' EXPOSITION
      • LOW TEMPERATURE DISH MACHINE IN USE AND UNABLE TO ADEQUATELY SANITIZE (OPPM CHLORINE) AT TIME OF INSPECTION. DISHMACHINE WAS TAGGED AND CANNOT BE USED UNTIL RE-INSPECTED BY CDPH. CRITICAL VIOLATION 7-38-030
    • 40. RÉFRIGÉRATION ET THÉROMÈTRES MÉTAUX
      • MUST PROVIDE INTERNAL THERMOMETER FOR THE WALK-IN COOLER LOCATED IN THE BASEMENT AND MAINTAIN.

Établissements inspectés à proximité

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