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WASABI

2539 N MILWAUKEE AVE, CHICAGO, IL 60647 · Restaurant

7 inspections

  1. Canvass

    0 infraction

  2. Plainte

    4 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • A SPALSHGUARD IS NEEDED AT THE EXPOSED HANDSINK AT KITCHEN FOOD PREP AND CUTTING BOARDS WITH DEEP CUTS MUST BE REPLACED/MAINTAINED ALSO PROVIDE MISSING SINK STOPPERS FOR THE 3 COMP SINK.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • A GENERAL CLEANING IS NEEDED AT THE KITCHEN COOKING EQUIPMENTS,DEEP FRYERS,UPPER PANEL OF ICE MACHINE,SHELVINGS THROUGHOUT THE PREMISES.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS BENEATH THE 3 COMP SINK AREA ARE DIRTY,CLEAN FLOORS IN DETAIL AND ELEVATE ITEMS OFF THE FLOOR 6 INCHES.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • FOUND NO VISIBLE BACKFLOW PREVENTION DEVICE AT THE ICE MACHINE ABD REMOVE DUSTS BUILD-UP AT THE VENT COVERS INSIDE THE TOILET ROOMS.
  3. Plainte

    0 infraction

  4. Canvass

    4 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • The licensee shall inform the public in writing of the Chicago Department of Public Health?s Consumer Advisory relating to consuming raw and undercooked animal products.FOUND NO CONSUMARY ADVISORY SIGNAGE POSTED AS REQUIRED.
    • 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.FOUND MULTI-USE DISHWARE IN KITCHEN SHELVING,AT SUSHI BAR NOT PROPERLY STORED,NOT INVERTED.
    • 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.FOUND NO ICE BIN COVER FOR ICE BIN BEHIND SUSHI BAR.
    • 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.FOUND STANDING WATER AT CORNERS OF FLOOR AROUND 3 COMP SINK AREA MUST KEEP FLOORS DRY AT ALL TIMES.
  5. Canvass

    0 infraction

  6. License Re-Inspection

    0 infraction

  7. License

    6 infractions

    • 9. WATER SOURCE: SAFE, HOT & COLD UNDER CITY PRESSURE
      • All food establishments shall be provided with an adequate supply of hot and cold water under pressure properly connected to the city water supply. NO HOT WATER RUNNING AT 3COMP.,1COMP. MOP AND EXPOSE HAND WASH SINKS IN KITCHEN.NO CITATION ISSUED LICENSE INSPECTION NOT OPERATING,NO FOOD ON PREMISES.INSTRUCTED OWNER TO PROVIDE HOT WATER BY RE-INSPECTION.
    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines. INSTRUCTED TO PROPERLY RODENT PROOF FRONT AND REAR ENTRY AND EXIT DOORS WITH 1-1/2" - 2" OPENINGS. AGAIN NO CITATION ISSUED.
    • 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. INSTRUCTED TO CLEAN TOILET BOWLS,VENT IN BOYS TOILET,HAND WASH SINK IN TOILET, AND 3COMP.SINKS WITH DEBRIS .
    • 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. INSTRUCTED TO REPAIR FLOORS IN IN KITCHEN BY HOOD AND BY MIDDLE HALL TO DINING WITH OPENING.
    • 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. INSTRUCTED CLEAN WALLS IN TOILETS WITH STAINS,AND REPAIR PEELING PAINTS IN SAME AREA.ALSO MUST SEAL OPENINGS ON BRICK WALLS IN DINING.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. INSTRUCTED TO PROVIDE SHIELDS ON LIGHT BULBS ABOVE PREP AREA IN KITCHEN