HAMACHI

2801 W HOWARD ST, CHICAGO, IL 60645 · Restaurant

19 inspections

1. CanvassMar 23, 2026

   7 infractions

   • 6. PROPER EATING, TASTING, DRINKING, OR TOBACCO USE
     • NOTED EMPLOYEES DRINKING AND PREPARING FOOD AT THE KITCHEN PREP AREA. INSTRUCTED MANAGEMENT TO PROVIDE A DESIGNATED AREA FOR EMPLOYEES TO DRINK AND EAT AND NOT AT THE PREP AREAS.
   • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
     • NOTED ASSORTED FOOD ITEMS INSIDE REFRIGERATION UNITS NOT PROPERLY LABELED. INSTRUCTED TO PROPERLY LABEL ALL FOOD ITEMS WITH PRODUCT NAME INCLUDING BULK FOOD CONTAINERS.
   • 40. PERSONAL CLEANLINESS
     • NOTED SOME EMPLOYEES AT THE PREP AREA PREPARING FOOD WITH NO HAIR RESTRAINTS OR PROTECTION. INSTRUCTED TO WEAR HAIR RESTRAINTS OR PROTECTION AT ALL TIMES
   • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
     • NOTED TORN RUBBER GASKET INSID THE DOOR OF 2 DOOR REFRIGERATION UNIT AT THE KITCHEN PREP. INSTRUCTED TO REPAIR AND MAINTAIN AND/OR REPLACE.
   • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
     • CUTTING BOARDS WITH OPEN SEAMS AND DARK STAINS. MUST REFINISH OR REPLACE DAMAGED OR STAINED CUTTING BOARDS.
   • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
     • NOTED STAINED WALLS WITH GREASE SPLASHED ON WALLS BY THE KITCHEN STOVE AAND REAR AREA WITH REFRIGERATION UNITS. INSTRUCTED CLEAN AND MAINTAIN ALL WALLS.
   • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
     • INSTRUCTED TO CLEAN AND MAINTAIN FLOORS ALONG WALL AND UNDERNEATH EQUIPMENT ESPECIALLY AT THE COOKING PREP AREA.
2. Canvass Re-InspectionMay 15, 2025

   0 infractions

3. CanvassMay 12, 2025

   2 infractions

   • 22. PROPER COLD HOLDING TEMPERATURES
     • FOUND THE FOLLOWING TCS FOODS HELD AT IMPROPER TEMPERTURES INSIDE PREP AREA 1-DOOR STAND UP COOLER BETWEEN 48.0 F AND 55.0 F- CHICKEN, BEEF, BEEF DUMPLINGS AND CUT SWEET POTATOES. INSTRUCTED MANAGER TCS FOODS MUST BE HELD AT 41.0 F OR BELOW IF HELD COLD. ALL OUT OF TEMPERATURE TCS FOODS VOLUNTARILY DISCARDED. PRIORITY VIOLATION 7-38-005. FOODS DISCARDED WEIGHT- 46 LBS, VALUED AT $416.00.
   • 33. PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
     • REAR PREP AREA 1-DOOR STAND UP COOLER NOT MAINTAINED, AMBIENT AIR TEMPERATURE AT 50.0 F, FOUND BEEF, CHICKEN, ETC. INSIDE COOLER. INSTRUCTED MANAGER MUST REPAIR SAID COOLER, AMBIENT AIR TEMPERATURE MUST BE 41.0 F OR BELOW. PRIORITY VIOLATION 7-38-005.
4. CanvassSep 3, 2024

   2 infractions

   • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
     • NO COVERED TRASH RECEPTACLE IN WASHROOM. MUST PROVIDE.
   • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
     • OBSERVED FOOD DEBRIS AND DUST BUILD UP ON FLOOR AND WALLS AT AREA PREP AREA AND DISHWASH AREA. MUST CLEAN PREP AREA FLOOR AND WALLS THROUGHOUT REAR PREP AREA AND DISHWASH AREA.
5. CanvassMar 29, 2023

   3 infractions

   • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
     • OBSERVED CARDBOARD AND TIN FOIL USED AS SHELF LINER. REMOVE CARDBOARD AND TIN FOIL AND RESTORE SURFACES TO SMOOTH EASILY CLEANABLE CONDITIONS AT ALL TIMES.
   • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
     • OBSERVED THE EXTERIOR OF EQUIPMENT INCLUDING ICE MACHINE AND REFRIGERATION UNITS WITH GREASE ACCUMULATION. CLEAN AND MAINTAIN EXTERIOR OF ALL EQUIPMENT.
   • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
     • OBSERVED HOT WATER ON MOP SINK IN REAR NOT WORKING. RESTORE HOT WATER AT MOP SINK AND MAINTAIN.
6. Canvass Re-InspectionJun 8, 2022

   3 infractions

   • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
     • 4-601.11(B) THE FOLLOWING EQUIPMENT IS DIRTY WITH ENCRUSTED FOOD DEBRIS, GREASE, AND FOOD SPLATTER: EXTERIOR OF GAS OVEN COOKS LINE EQUIPMENT, THE COOKS LINE FOOD CART, MUST CLEAN ALL AND MAINTAIN.
   • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
     • 6-201.11 NOTED DIRTY. ALL WALLS, FLOORS, AND INTERIOR OF THE REAR UTILITY SERVICE SINK ARE BLACKENED WITH DIRT. MUST CLEAN AND MAINTAIN ALL.
   • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
     • 6-501.113 MAINTENANCE TOOLS ARE STORED IMPROPERLY THROUGHOUT THE REAR UTILITY SERVICE SINK CLOSET. MUST BE PROPERLY STORED.
7. CanvassMay 31, 2022

   19 infractions

   • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
     • NO HAND WASHING SIGNAGE IS LOCATED AT ANY HAND WASHING SINKS. MUST PROVIDE.
   • 14. REQUIRED RECORDS AVAILABLE: SHELLSTOCK TAGS, PARASITE DESTRUCTION
     • NO RECORDS WERE MAINTAINED ON-SITE BY THE LICENSE HOLDER FOR FROZEN WILD SALMON ON-SITE FOR PARASITE DESTRUCTION ON THE PREMISES. NOTED FROZEN SALMON ON SITE. RAW FRESH SALMON, RAW TUNA, AND OTHER ASSORTED RAW FISH. NO RECORDS FROM THE RAW FISH PURVEYORS OR FREEZING RECORDS ON SITE. MUST PROVIDE SUCH RECORDS AND MAINTAIN. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED.
   • 15. FOOD SEPARATED AND PROTECTED
     • OBSERVED THE FOLLOWING FOODS NOT PROTECTED DURING STORAGE FROM RAW ANIMAL ORIGIN FOODS. SHELLED RAW WHOLE EGGS NOTED BEING STORED DIRECTLY NEXT TO FRESH CHOPPED GARLIC, FRESH GREEN ONION, AND CHILIS IN THE UPPER COMPARTMENTS OF THE COOK'S LINE TWO-DOOR COOLER. RAW WHOLE EGGS ARE STORED ON FLATS ON THE UPPER TOP SHELVING IN THE TALL REACH-IN COOLER DIRECTLY ABOVE UNCOVERED COOKED CHICKEN. FOODS DISCARDED. REVIEWED PROPER FOOD STORAGE OF RAW AND COOKED FOODS. PRIORITY VIOLATION 7-38-005
   • 20. PROPER COOLING TIME AND TEMPERATURE
     • APPROXIMATELY 50 LBS OF COOKED CHICKEN BEING IMPROPERLY COOLED AND STORED IN LARGE, DEEP BUS PANS INSIDE THE TALL REACH-IN COOLER AT TEMPERATURES BETWEEN 77.9F TO 88.5F WITH NO COOLING TEMPERATURE LOGS ON SITE. MANAGEMENT STATES THE CHICKEN WAS COOKED THAT MORNING. ALL DISCARDED. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.
   • 21. PROPER HOT HOLDING TEMPERATURES
     • OBSERVED COOKED TEMPURA VEGETABLES IN CONTAINERS ON SHELVING IN THE REAR FOOD PREP AREA HELD AT IMPROPER HOT HOLDING TEMPERATURES OF COOKED ZUCCHINI AT 75.9F AND COOKED CARROTS AT 76.8F. ALL DISCARDED. PRIORITY VIOLATION 7-38-005. SEE THE ABOVE VIOLATION #20 FOR CITATION.
   • 22. PROPER COLD HOLDING TEMPERATURES
     • OBSERVED RAW READY-TO-EAT TUNA INSIDE THE SUSHI DISPLAY COOLER AT 44.6F, RAW SALMON AT 49.1F, AND CRAB AT 45.3F. ALL FOODS DISCARDED. INSTRUCTED TO HOLD ALL COLD FOODS AT 41F OR BELOW. PRIORITY VIOLATION 7-38-005 SEE VIOLATION #20 ABOVE FOR CITATION.
   • 23. PROPER DATE MARKING AND DISPOSITION
     • OBSERVED ASSORTED COOKED TCS FOODS THROUGHOUT COOLERS WITH NO EXPIRATION DATES OR ANY DATES/LABELS OF ANY KIND. FOODS SUCH AS COOKED BEEF, COOKED CHICKEN, AND PREPARED SOUPS. ALL FOODS DISCARDED. INSTRUCTED MUST PROPERLY DATE LABEL ALL PREPARED TCS FOODS HELD LONGER THAN 24 HOURS WITH AN EXPIRATION DATE NO LONGER THAN 7 DAYS. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED.
   • 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
     • THE MENU DOES NOT DISCLOSE AND INFORM CONSUMERS OF THE SPECIFIC MENU ITEMS, SUCH AS RAW FISH THAT ARE RAW OR UNDERCOOKED. MUST DISCLOSE AND REMIND CUSTOMERS OF SUCH FOOD ON THE PRINTED AND VIRTUAL MENUS. PRIORITY FOUNDATION VIOLATION. 7-38-005.NO CITATION ISSUED.
   • 33. PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
     • SUSHI DISPLAY COOLER IS UNABLE TO MAINTAIN ADEQUATE TEMPERATURE. NOTED AMBIENT TEMPERATURE OF 56.1 WITH FOOD SUCH AS RAW FISH AT 49.1F. COOLER TAGGED HELD FOR INSPECTION AND MUST NOT USE UNTIL REPAIRED AND MAINTAINS A TEMPERATURE OF 41F OR BELOW. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.
   • 36. THERMOMETERS PROVIDED & ACCURATE
     • MISSING INTERNAL THERMOMETERS IN SEVERAL COOLERS. MUST PROVIDE FOR ALL.
   • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
     • ALL BULK FOODS NOT STORED IN THE ORIGINAL CONTAINER MUST BE LABELED WITH THE PRODUCT COMMON NAME.
   • 40. PERSONAL CLEANLINESS
     • ALL FOOD HANDLERS/PREPARERS MUST WEAR EFFECTIVE HAIR AND BEARD RESTRAINTS.
   • 41. WIPING CLOTHS: PROPERLY USED & STORED
     • ALL PREP AREA WIPING CLOTHS MUST BE HELD IN A CONTAINER WITH A SANITIZING SOLUTION BETWEEN USE.
   • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
     • TORN AND FRAYED SPRAY NOZZLE ON THE FRONT PREP ONE COMPARTMENT PREP SINK. MUST REPLACE.---- NOTED EXCESSIVE RUST ON SHELVING INSIDE THE REAR TALL REACH-IN COOLERS. MUST REMOVE ALL RUSTY SHELVING OR REPLACE IT.
   • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
     • MUST NOT USE CARDBOARD OR PLASTIC WRAP AS LINERS FOR SHELVING INSIDE COOLERS THROUGHOUT THE FOOD PREP AREAS.-----MUST REMOVE ALL PEELING DUCT TAPE FROM COOKS LINE SHELVING.----MUST REMOVE PEELING PLASTIC FROM THE SIDES OF THE REAR TALL REACH-IN COOLERS. ALL SURFACES MUST BE SMOOTH AND CLEANABLE.
   • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
     • THE FOLLOWING EQUIPMENT DIRTY WITH ENCRUSTED FOOD DEBRIS, GREASE AND FOOD SPLATTER: INTERIOR/EXTERIOR OF ALL COOLERS AND FREEZERS, INTERIOR AND EXTERIOR OF ALL COOKS LINE EQUIPMENT, ALL PREP SURFACES AND TABLES, TABLE TOP CAN OPENER, ALL SHELVING THROUGHOUT INCLUDING THE COOKS LINE FOOD CART, REAR PREP HAND WASHING SINK, ALL EXTERIOR AND INTERIOR OF FOOD PREP WASTE RECEPTACLES.----EXTREMELY DIRTY FOOD ENCRUSTED BULK FOOD CONTAINERS THROUGHOUT THE FACILITY. MUST CLEAN ALL AND MAINTAIN.
   • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
     • NOTED DIRTY, BLACKENED WALL CAULKING AT THE FROM PREP HAND SINK AND ONE COMPARTMENT PREP SINK. MUST REPLACE.----MUST NOT USE CARDBOARD AS MATTING FOR FLOORS THROUGHOUT THE FACILITY.---- FLOORS THROUGHOUT THE FRONT AND REAR FOOD PREP AREAS WITH DIRT, FOOD DEBRIS, AND EXCESSIVE GREASE. ALL WALLS, FLOORS, AND INTERIOR OF THE REAR UTILITY SERVICE SINK ARE BLACKENED WITH DIRT.----EXCESSIVE DUST ON VENT COVERS THROUGHOUT THE REAR FOOD PREP AREA AND A MISSING VENT COVER ABOVE THE ICE MACHINE. MUST CLEAN AND MAINTAIN ALL. MUST REPLACE MISSING VENT COVER.
   • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
     • MAINTENANCE TOOLS STORED IMPROPERLY THROUGHOUT THE REAR UTILITY SERVICE SINK CLOSET. MUST PROPERLY STORE.
   • 58. ALLERGEN TRAINING AS REQUIRED
     • NO PROOF OF ALLERGEN TRAINING OR CERTIFICATES FOR ALL THE CITY OF CHICAGO CERTIFIED FOOD MANAGERS. MUST PROVIDE.
8. Suspected Food Poisoning Re-inspectionApr 3, 2019

   1 infraction

   • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
     • BACKFLOW PREVENTION DEVICE NOT LOCATED FOR ICE MACHINE. MUST BE INSTALLED WHERE IT CAN BE SERVICED AND LOCATED.
9. Suspected Food PoisoningMar 25, 2019

   3 infractions

   • 40. PERSONAL CLEANLINESS
     • OBSERVED FOOD HANDLERS WITH NO HAIR RESTRAINTS. MUST PROVIDE.
   • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
     • BACKFLOW PREVENTION DEVICE NOT LOCATED FOR ICE MACHINE. MUST BE INSTALLED WHERE IT CAN BE SERVICED AND LOCATED.
   • 60. PREVIOUS CORE VIOLATION CORRECTED
     • FOUND PREVIOUS CORE VIOLATIONS NOT CORRECETED FROM REPORT DATED 9-20-18. INSPECTION # 2222674. VIOLATION 47.CLOTH CURTAINS SEPARATING THE FRONT AND REAR FOOD PREP AREAS FOUND EXTREMELY SOILED. MUST CLEAN AND MAINTAIN.----MUST NOT USE PLASTIC WRAP AS LINER FOR SHELVING THROUGHOUT ALL FOOD PREP AREAS.----REAR PREP SHELVING FOUND DIRTY WITH DEBRIS. MUST CLEAN AND MAINTAIN. VIOLATION 48. OBSERVED EXTREMELY LARGE BULK RICE CONTAINERS UNABLE TO BE SUBMERGED IN THE THREE COMPARTMENT SINK FOR PROPER WASHING, RINSING AND SANITIZING. MUST PROVIDE A LARGE ENOUGH SINK TO PROPERLY WASH BULK CONTAINERS OR PROVIDE SMALLER CONTAINERS. VIOLATION 55 MISSING FLOOR DRAIN COVER AND FLOOR TILE SURROUNDING THE DRAIN AT THE THREE COMPARTMENT SINK. MUST REPLACE. VIOLATION 55. FOUND FLOORS NOT CLEAN THROUGHOUT. MUST CLEAN AND SANITIZE. VIOLATION 58. NO PROOF OF ALLERGEN TRAINING OR CERTIFICATES FOR ALL CITY OF CHICAGO CERTIFIED FOOD MANAGERS. MUST PROVIDE. PRIORITY FOUNDATION. CITATION ISSUED. 7-42-090.
10. CanvassSep 20, 2018

    18 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • 2-201.14(N) NO WRITTEN EMPLOYEE HEALTH POLICY. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • 2-501.11 NO WRITTEN PROCEDURE OR REQUIRED EQUIPMENT FOR A VOMITING OR DIARRHEA EVENT. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • 5-205.11 FRONT SUSHI PREP HAND WASHING SINK NOT ACCESSIBLE. SINK WAS BEING IMPROPERLY USED AS A FOOD PREP SINK WITH BAGS OF FOOD INSIDE SINK AND CONTAINERS OF READY TO EAT SLICED CUCUMBER STORED ON THE SINK SIDES. MANAGEMENT REMOVED ALL FOODS. PRIORITY FOUNDATION VIOLATION. 7-38-030(C) CITATION ISSUED.
    • 21. PROPER HOT HOLDING TEMPERATURES
      • 3-501.16(A) OBSERVED APPROXIMATELY 1&1/2 LBS COOKED BEEF STUFFED DUMPLINGS BEING HELD IN A STEAMING POT ON AN UNLIT GAS STOVE AT 98.8F. REVIEWED HOT HOLDING TEMPERATURES FOR TCS FOODS. DUMPLINGS DISCARDED. ESTIMATED VALUE AT $60.00. PRIORITY VIOLATION. 7-38-005 CITATION ISSUED.
    • 23. PROPER DATE MARKING AND DISPOSITION
      • 3-501.17 ALL PREPARED FOODS HELD OVER 24 HOURS MUST BE PROPERLY DATE LABELED WITH PRODUCT NAME, PREPARATION AND EXPIRATION DATES. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED.
    • 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
      • 3-603.11(A) MUST PROVIDE A CONSUMER ADVISORY WITH FOODS PERTAINING TO THE ADVISORY DISCLOSED. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED.
    • 29. COMPLIANCE WITH VARIANCE/SPECIALIZED PROCESS/HACCP
      • 3-502.11(C) SUSHI RICE PH TESTING LABORATORY DOCUMENTATION EXPIRED. NOTED TESTING DATE 2013. MUST BE UPDATED/TESTED EVERY 5 YEARS. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • 3-302.12 ALL BULK FOODS MUST BE LABELED.
    • 41. WIPING CLOTHS: PROPERLY USED & STORED
      • 3-304.14(B) WET WIPING CLOTHS MUST BE HELD IN A CONTAINER WITH A SANITIZING SOLUTION BETWEEN USE.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • 4-101.19 CLOTH CURTAINS SEPARATING THE FRONT AND REAR FOOD PREP AREAS FOUND EXTREMELY SOILED. MUST CLEAN AND MAINTAIN.----MUST NOT USE PLASTIC WRAP AS LINER FOR SHELVING THROUGHOUT ALL FOOD PREP AREAS.----REAR PREP SHELVING FOUND DIRTY WITH DEBRIS. MUST CLEAN AND MAINTAIN.
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • 4-301.12 OBSERVED EXTREMELY LARGE BULK RICE CONTAINERS UNABLE TO BE SUBMERGED IN THE THREE COMPARTMENT SINK FOR PROPER WASHING, RINSING AND SANITIZING. MUST PROVIDE A LARGE ENOUGH SINK TO PROPERLY WASH BULK CONTAINERS OR PROVIDE SMALLER CONTAINERS.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • 4-601.11(C) INTERIOR AND EXTERIOR OF ALL COOLERS, FREEZERS AND COOKS LINE EQUIPMENT FOUND DIRTY WITH EXCESSIVE FOOD DEBRIS. MUST CLEAN AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6-201.11 FLOORS IN THE FOLLOWING AREAS WITH DIRT, FOOD AND GREASE DEBRIS: BEHIND GREASE TRAP, UNDER THREE COMPARTMENT SINK, BEHIND ALL REAR KITCHEN COOLERS, FREEZERS, METAL PREP TABLE. MUST CLEAN AND MAINTAIN ALL.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6-101.11 MISSING FLOOR DRAIN COVER AND FLOOR TILE SURROUNDING THE DRAIN AT THE THREE COMPARTMENT SINK. MUST REPLACE.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6-201.15 MUST NOT USE CARDBOARD AS MATTING FOR FLOORS UNDER THE INDOOR GREASE CONTAINER IN THE HALLWAY. FLOOR MUST BE SMOOTH AND CLEANABLE.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6-501.113 CLEANING BROOMS AND MOPS STORED IMPROPERLY THROUGHOUT THE REAR MOP CLOSET. MUST PROPERLY STORE CLEANING EQUIPMENT.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • 2-102.13 NO PROOF OF FOOD HANDLER TRAINING OR DOCUMENTATION OF NEW EMPLOYEE STATUS FOR ALL REQUIRED EMPLOYEES. MUST PROVIDE.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • NO PROOF OF ALLERGEN TRAINING OR CERTIFICATES FOR ALL CITY OF CHICAGO CERTIFIED FOOD MANAGERS. MUST PROVIDE.
11. CanvassApr 25, 2017

    5 infractions

    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • NOTED SOUP BOWLS NOT INVERTED AFTER SANITIZING.INSSTUCTED MANAGEMENT TO INVERT BOWLS SO AS TO AIR DRY.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • NOTED SHELVING BEHIND SUSHI BAR DIRTY. INSTRUCTED MANAGEMENT YO DETAIL CLEAN SHEVING.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • NOTED FLOOR ARE DIRTY IN CLOSET WHERE HOT WATER TANK IS LOCATED. INSTRUCTED MANAGEMENT TO CLEAN FLOORS.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • NOTED HOT LINE HOOD MISSING LIGHTS.INSTRUCTED MANAGEMENT TO REPAIR.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • NOTED SCREENS MISSING FROM HOOD AT REAR AREA INSTRUCTED TO REPACE SCREENS.
12. Canvass Re-InspectionOct 26, 2016

    0 infractions

13. CanvassOct 19, 2016

    8 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • OBSERVED SMALL REACH IN REFRIGERATOR IN REAR OF KITHCEN NEXT TO STOVES AT 57.4F. OBSERVED POTENTIALLY HAZARDOUS FOOD WITHIN REFRIGERATOR. REFRIGERATION UNIT WAS TAGGED. CHRITICAL VIOLATION 7-38-005 (A)
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • OBSERVED POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE WITH REACH IN REFRIGERATOR INCLUDING 10 LBS OF TEMPURA COOKED VEGETABLES AT 70.1 F VALUED AT $20. OBSERVED 20LBS OF RAW FISH VALUED AT $90 AT 57.2F. ALL POTENTIALLY HAZARDOUS FOOD WAS DISCARDED AND DENATURED. CRITICAL VIOLATION 7-38-005 (A)
    • 6. HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS.
      • OBSERVED 2 SINKS IN FRONT PREPARTION AREA WITH SUSHI DIRECTLY NEXT TO EACH OTHER WITH NO SPLASH GUARD SEPARATION. 1 SINK WAS BEING USED AS A FOOD PREPARTION SINK WITH THE WASHING OF SLICED CUCUMBER AND THE OTHER SINK HAD DIRTY SIHES IN IT. BOTH SINKS WERE OBSTRUCTED. THERE WAS SOAP BUT NO PAPER TOWELS AVAILABLE AT SINK FOR HAND DRYING. 1 OF THE 2 SINKS MUST BE DESIGNATED AS A HANDWASHING SINK ONLY AND CAN ONLY BE USED TO WASH HANDS. THE OTHER SINK MUST BE DESIGNATED AS A FOOD PREPARATION SINK AND ONLY USED FOR FOOD PREPARATION. OBSERVED SUSHI ROLLER COME TO SINK AND RINSE HANDS WITH WATER, NOT USING SOAP, AND THE DRY HANDS ON MULTI USE TOWEL HANGING OFF OF THE SUSHI ROLLERS WAIST. ALL EMPLOYEES MUST BE RETRAINED ON PROPER HANDWASHING, WHEN HANDWASHING IS NEEDED AND NO BARE HAND CONTACT WITH READY TO EAT FOOD. CRITICAL VIOLATION 7-38-010 (A)
    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • OBSERVED PREVIOUS MINOR VIOLATIONS NOT CORRECTED FROM REPORT #1506600 DATED 7/20/15 INCLUDING #45 MUST PROVIDE FOOD HANDLER LIST FOR NEXT ROUTINE INSPECTION. #32 PREP TABLE HAS EXPOSED RAW WOOD. RAW OOD MUST BE PAINTED OR SEALED. #33 ALL FOOD CONTACT SURFACES OF COOLER SHELVING RACKS NOT CLEAN AND KITHCEN STORAGE SHELVING RACKS NOT CLEAN. MUST CLEAN AND SANITIZE ALL RACKS IN REFRIGERATORS AND ALL FOOD STORAGE SHELVING RACKS THOUGHOUT KITHCEN AND FRON PREP AREA. #41 STOCK ITEMS NEED TO BE STORED AT LEAST 6 INCHES OFF FLOOR. ALL SODA AND FOOD PRODUCT IN BACK HALLWAY MUST BE STORED AT LEAST 6 INCHES OFF GROUND ON PROPER SHELVING. SERIOUS VIOLATION 7-42-090
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED SPLASH GUARD NEEDED IN BETWEEN 2 SINKS IN FRONT SUSHI PREP AREA SAPARATIN HAND SINK FORM FOOD PREPARATION AREA. INSTALL AND MAINTAIN
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN ALL SHELVES IN FRONT SUSHI PREP AREA. CLEAN OUT CABINET UNDER SINKS IN FRONT AREA. OBSERVED ICE MACHINE NOT CLEAN WITH DIRT ACCUMULATION ON INSIDE OF ICE MACHINE. CLEAN, SNAITIZE AND MAINTAIN ICE MACHINE.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED VENT IN WOMENS WASHROOM UNCLEAN WITH HEAVY DUST ACCUMULAITON. CLEAN AND MAINTAIN.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • ALL REFRIGERATORS NEED EASY TO READ THERMOMETERS READING 40F OR LESS AT ALL TIMES. INSTALL AND MAINTAIN.
14. CanvassJul 20, 2015

    7 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • Found some food items not properly dated in coolers, and in reach in freezer, must properly date food items in coolers, and in reach in freezer.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • Cutting boards that had deep cuts, shall be repaired/replaced. Prep table had exposed raw wood board, shall be repaired/sealed. Cooler shelving/racks that had peeling paint/rust, shall be repaired/replaced.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • Non food contact surfaces of cooking equipment, cooler shelving/racks not clean, need detailed cleaning(crevices). kitchen storage shelving not clean, need detailed cleaning(crevices).
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • Floors under cooking equipment, heavy equipment not clean, need detailed cleaning(corners). Floors under shelving and front prep area shelving not clean, need detailed cleaning(corners).
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • Ceiling in kitchen prep area that had exposed raw wood, shall be repaired/sealed.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • Stock items must be stored six inches off floor to prevent pest harborage.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • Must provide food handlers list for next routine inspection.
15. CanvassMay 20, 2014

    3 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • FOUND FOOD CONTAINERS NOT STORED PROPERLY.(DISWASHING AREAS) MUST STORE INVERTED.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • FOUND CEILING INTAKE COVER ABOVE PREPARATION TABLE NOT CLEAN/DUSTY.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • OBSERVED FOOD HANDLER NOT WEARING HAIR RESTRAINT.
16. CanvassOct 1, 2013

    3 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE. SUSHI RICE STORED INSIDE THE HOT HOLDING UNIT, WHITE RICE AT TEMP OF 93.2F TO 94.9F, BLACK RICE AT TEMP OF 84.4F.INSTRUCTED HOT FOOD MUST MAINTAIN TEMP OF 140F AND ABOVE. FOOD DISCARDED AND DENATURED.POUNDS 6,VALUE 30. CRITICAL VIOLATION:7-38-005(A)
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • PROVIDE COMMERCIAL HOOD ABOVE TWO BURNER, AT REAR AREA.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • RAW WOOD FLOOR AT ATTIC NOT ABLE TO CLEAN, SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT SURFACE
17. CanvassSep 27, 2013

    0 infractions

18. License Re-InspectionSep 6, 2012

    1 infraction

    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • INSTRUCTED TO REPAIR LEAKING PIPE UNDER THE EXPOSED HAND SINK IN DISH ROOM.
19. LicenseSep 5, 2012

    3 infractions

    • 12. HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA
      • OBSERVED NO EXPOSED HAND SINK PROVIDED AT REAR DISH WASHING AREA,INSTRUCTED TO INSTALL EXPOSED HAND SINK UNDER CITY WATER PRESSURE AND CITY PLUMBING CODE.SOAP AND PAPER TOWEL MUST BE PROVIDED. CRITICAL VIOLATION: 7-38-030 NO CITATION ISUED, NOT OPERATING.
    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • A SERVICE PEST CONTROL INVOICE WAS PROVIDED AT THE TIME OF THE INSPECTION, INSTRUCTED TO PROVIDE A COMPLETE PEST CONTROL LOG BOOK. NEED TO PROVIDE A RODENT /INSECT PROOF UNDER THE DOOR THAT SEPARATE BUSINESS AND BUILDING OFFICE.SERIOUS VIOLATION:7-38-020
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • REMOVE ALL DISHES ,CUPS, UTENSILS FROM THE WEST END OF THE FRONT COUNTER TOP.NO ITEMS SHOULD BE STORED ON TOP OF THE COUNTER. IF WATER PITCHERS ARE STORED ON TOP THE COUNTER LID MUST BE PROVIDE