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HOT WOKS COOL SUSHI

30 S MICHIGAN AVE, CHICAGO, IL 60603 · Restaurant

Inspection summary

HOT WOKS COOL SUSHI has been inspected 20 times by Chicago Department of Public Health since May 25, 2010. The most recent inspection, on April 17, 2025, recorded 3 infractions.

2 of 20 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Food source, labelling and allergens, Handwashing and staff hygiene and Food temperature control.

The number of infractions per inspection has stayed roughly the same over time.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded 10 times across 10 separate inspections, most recently on June 11, 2024. For example: FOOD PROPERLY LABELED; ORIGINAL CONTAINER

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded 7 times across 7 separate inspections, most recently on August 17, 2023. For example: ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded 7 times across 4 separate inspections, most recently on July 14, 2022. For example: PROPER COLD HOLDING TEMPERATURES

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded 3 times across 2 separate inspections, most recently on April 17, 2025. For example: NON-FOOD/FOOD CONTACT SURFACES CLEAN

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded 3 times across 2 separate inspections, most recently on July 14, 2022. For example: CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

About this data

These results come from Chicago Department of Public Health, which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

20 inspections

  1. Canvass

    3 infractions

    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • MUST REPAIR TORN GASKETS ON THE INSIDE OF REACH-IN COOLER AT THE END OF COOKLINE IN THE REAR PREP AREA.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED DUST ACCUMULATION ON THE FAN GUARDS IN THE WALK-IN FREEZER. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • OBSERVED LOW WATER PRESSURE FOR HOT WATER IN THE SUSHI PREP AREA. INSTRUCTED TO REPAIR AND MAINTAIN.
  2. Complaint

    3 infractions

    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • MUST LABEL CORN STARCH AND FLOUR FOOD STORAGE CONTAINERS IN THE REAR DRY STORAGE CLOSET.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED CARDBOARD BEING USED AS A LINER ON THE FOOD PREP CARTS IN THE REAR PREP AREA. INSTRUCTED TO REMOVE CARDBOARD OR REPLACE WITH A MATERIAL THAT IS SMOOTH AND EASILY CLEANABLE.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • OBSERVED INSUFFICIENT LIGHTING IN THE WALK-IN COOLER. INSTRUCTED TO PROVIDE SUFFICIENT LIGHTING AND MAINTAIN.
  3. Canvass Re-Inspection

    0 infractions

  4. Canvass

    3 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • Men's Toilet room hand wash sink faucet in poor repair, loose handle, instructed to repair and maintain.
    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • Found 8 live cockroaches in rear dry food storage room, Instructed to eliminate insects activity, Pest control service recommended. Priority foundation violation 7-38-020(a).
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • Employees personal items stored in dry food storage room. Instructed to keep away.
  5. Canvass

    12 infractions

    • 6. PROPER EATING, TASTING, DRINKING, OR TOBACCO USE
      • OBSERVED OPENED CAN OF SODA IN THE DRY STORAGE ROOM ABOVE BULK CONTAINER OF RICE. MUST PROVIDE DESIGNATED AREA FOR EMPLOYEES PERSONAL DRINKS. INSTRUCTED TO MAINTAIN
    • 22. PROPER COLD HOLDING TEMPERATURES
      • OBSERVED TCS FOODS HELD AT IMPROPER INTERNAL TEMPERATURES IN THE PREP COLD HOLDING UNIT, SUCH AS EGGS AT 67FF, DICE CHICKEN AT 63.9F, TUNA AT 47F AND COOKED CRABMEAT AT 48.7F. MANAGER DISCARDED AND DENATURED A TOTAL OF $25. ALL COLD TCS FOOD MUST MAINTAIN 41F OR BELOW. PRIORITY VIOLATION. CITATION ISSUED 7-38-005.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • OBSERVED RICE, SALT AND CORN STARCH OUT OF THE ORIGINAL CONTAINERS AND IN BULK CONTAINERS BY THE DRY STATION WITHOUT LABELS CONTAINING THE PRODUCT NAME. INSTRUCTED TO LABEL ALL FOODS AND SPICES WITH COMMON NAME THAT ARE OUT OF THE ORIGINAL CONTAINERS.
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • OBSERVED FOOD ITEMS STORED ON FLOOR IN FREEZER. INSTRUCTED MANAGER TO ELEVATE ALL FOOD SIX INCHES OFF FLOOR.
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • OBSERVED NO SPLASH GUARD IN FRONT SUSHI AREA EXPOSED HAND SINK AND CLEAN SERVING PLATES. MUST INSTALL A WASHABLE SPLASHGUARD
    • 41. WIPING CLOTHS: PROPERLY USED & STORED
      • OBSERVED SOILED WIPING CLOTHS STORED ON PREP TABLES. INSTRUCTED MANAGER TO STORE IN SANITIZING SOLUTION BETWEEN USES.
    • 43. IN-USE UTENSILS: PROPERLY STORED
      • OBSERVED ICE SCOOP LAYING ON TOP OF ICE MACHINE. INSTRUCTED MANAGER TO STORE ICE SCOOP HANDLE UP ABOVE ICE TO PREVENT CONTAMINATION.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED CUTTING BOARD ON MAIN COOK LINE COVERED WITH DEEP GROOVES AND DARK STAINS. INSTRUCTED TO REPAIR OR REPLACE AND MAINTAIN SMOOTH, CLEANABLE SURFACES.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED ACCUMULATED GREASE AND FOOD DEBRIS ON INTERIOR AND EXTERIOR SURFACES OF COOKING EQUIPMENT, PREP TABLES, FREEZER. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED DEBRIS ON FLOORS ALONG WALLS AND CORNERS IN STORAGE AREAS. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • OBSERVED THE LIGHT IN THE DRY STORAGE AREA NOT BRIGHTING UP. INSTRUSTED TO REPAIR OR REPLACE
    • 58. ALLERGEN TRAINING AS REQUIRED
      • OBSERVED NO ALLERGEN TRAINING ON SITE AT TIME OF INSPECTION. INSTRUCTED ALL EMPLOYEES HOLDING CITY OF CHICAGO FOODSERVICE MANAGER CERTIFICATES MUST COMPLETE ALLERGEN TRAINING AND MAINTAIN RECORDS THEREOF ON SITE AT ALL TIMES.
  6. Canvass

    2 infractions

    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • OBSERVED BULK FOOD CONTAINERS(SALT, FLOUR, SUGAR...) IN REAR DRY STORAGE AREA WITH NO LABEL. INSTRUCTED TO LABEL ALL BULK CONTAINERS PROPERLY.
    • 43. IN-USE UTENSILS: PROPERLY STORED
      • RICE SCOOPING SPOON STORED IN STANDING WATER, INSTRUCTED TO KEEP IN A A CLEAN DRY CONTAINER OR UNDER RUNNING WATER.
  7. Canvass

    5 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED NO HAND WASH SIGN AT HAND WASH SINK AT FRONT BAR AND REAR SUSHI PREP AREA. INSTRUCTED TO INSTALL AND MAINTAIN.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • OBSERVED BULK CONTAINER OF SUGAR IN REAR DRY STORAGE AREA WITH NO LABEL. INSTRUCTED TO LABEL ALL BULK INGREDIENTS WITH COMMON NAME.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED CUTTING BOARDS IN SUSHI PREP AREA AND IN REAR KITCHEN PREP AREA COVERED WITH DEEP GROOVES AND DARK STAINS. INSTRUCTED TO REPAIR OR REPLACE AND MAINTAIN SMOOTH, CLEANABLE CUTTING SURFACES.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED TORN GASKETS WITH HEAVY BUILD UP OF DIRT AND GRIME IN SUSHI PREP AREA COOLERS AND REAR PREP AREA COOLERS. INSTRUCTED TO REPAIR OR REPLACE AND MAINTAIN IN GOOD WORKING ORDER.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • OBSERVED AN UNCOVERED TRASH RECEPTACLE IN FEMALE TOILET ROOM LOCATED IN REAR OF FACILITY. INSTRUCTED TO INSTALL AND MAINTAIN A COVERED TRASH RECEPTACLE.
  8. Canvass

    6 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • OBSERVED NO EMPLOYEE HEALTH POLICY ON SITE. INSTRUCTED TO PROVIDE AN EMPLOYEE HEALTH POLICY THAT INCLUDES A SIGNED ACKNOWLEDGEMENT FROM EACH EMPLOYEE AND MAINTAIN. PRIORITY FOUNDATION. NO CITATION ISSUED.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • OBSERVED NO WRITTEN PROCEDURE ON RESPONDING TO VOMITING OR DIARRHEAL EVENTS THAT CAN POTENTIALLY OCCUR IN THE FOOD ESTABLISHMENT. INSTRUCTED TO PROVIDE AND MAINTAIN. PRIORITY FOUNDATION. NO CITATION ISSUED.
    • 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
      • OBSERVED NO CONSUMER ADVISORY POSTED NOR A REMINDER AND DISCLOSURE ON THE MENUS. INSTRUCTED TO PROVIDE AND MAINTAIN. PRIORITY FOUNDATION. NO CITATION ISSUED.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED ACCUMULATED FOOD DEBRIS ALONG THE WALLS, IN ALL CORNERS AND UNDER ALL EQUIPMENT. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • OBSERVED FOOD HANDLER'S CERTIFICATES EXPIRED. INSTRUCTED TO RENEW CERTIFICATES AND MAINTAIN.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • OBSERVED CITY OF CHICAGO FOOD SERVICE SANITATION MANAGERS WITHOUT ALLERGEN TRAINING. INSTRUCTED TO MEET REQUIREMENT AND MAINTAIN.
  9. Canvass

    5 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • OBSERVED POTENTIALLY HAZARDOUS FOODS (BEEF, CHICKEN) WITHOUT LABELS CONTAINING PRODUCT NAME OR DATE LOCATED IN THE WALK IN COOLER AND WALK IN FREEZER, AND PREP COOLERS. INSTRUCTED TO LABEL ALL POTENTIALLY HAZARDOUS FOODS AND MAINTAIN.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED RUSTY SHELVES INSIDE OF THE WALK IN COOLER. INSTRUCTED TO REPLACE SHELVES AND MAINTAIN.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED INTERIOR OF FRYER WITH ACCUMULATED FOOD AND DUST DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED FLOORS WITH FOOD DEBRIS IN THE DRY STORAGE AREA, UNDER DISH MACHINE, AND UNDER WOK STATION. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED WALLS WITH ACCUMULATED GREASE DEBRIS BEHIND THE WOK STATION. INSTRUCTED TO CLEAN AND MAINTAIN.
  10. Complaint

    4 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • FOOD CONTAINERS NOT LABELED ( SALT AND SUGAR ) INSTRUCTED TO LABEL.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • BROKEN PREP COOLER DOOR AT SUSHI PREP, INSTRUCTED TO REPAIR.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS ALONG WALL BASE NOT CLEAN AT FRONT SERVICE LINE, INSTRUCTED TO CLEAN AND MAINTAIN.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • REGRIGERATION THERMOMETER MISSING IN SUSH FRONT COOLER, INSTRUCTED TO INSTALL.
  11. Canvass Re-Inspection

    0 infractions

  12. Canvass

    7 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • FACILITY NOT MAINTAINING PROPER COOLING TEMPERATURE. FOUND WALK-IN COOLER AIR TEMP AT 53.5F, COOLER IS USED TO STORE PERISHABLES. INSTRUCTED MGR TO KEEP ALL COOLERS AT 40F OR LOWER. COOLER IS TAGGED NOT ALLOWED TO USE MUST CONTACT THE OFFICE OF CDPH WHEN RPAIRED FOR TAG REMOVAL. CRITICAL CITATION ISSUED 7-38-005(A)
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • POTENTTIALLY HAZARDOUS FOODS STORED AT IMPROPER TEMPERATURE, FOUND 4 LBS OF RAW SHRIMP AT 52.4F, 40LBS OF CREAM CHEESE AT 53.8F. INSTRUCTED MGR TO KEEP SUCH FOODS AT 40F OR LOWER. CRITICAL CITATION ISSUED 7-38-005(A) FOOD ITEMS DISCARDED VALUED AT $40.
    • 8. SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
      • INADEQUATE UTENSILS SANITATION, FOUND LOW TEMP DISH WASHING MACHINE NOT SANITIZING AT FINAL RINSE WHILE BEING USED. INSTRUCTED MGR TO PROVIDE PROPER SANITIZER CONCENTRATION. MACHINE IS TAGGED NOT ALLOWED TO USE MUST CONTACT THE OFFICE OF CDPH WHEN REPAIRED. CRITCAL CITATION ISSUED 7-38-030.
    • 9. WATER SOURCE: SAFE, HOT & COLD UNDER CITY PRESSURE
      • INADEQUATE HANDS WASHING FACILITY FOUND, REAR PREP AREA HAND SINK WITH MISSING KNOBS FOR COLD WATER. EXTREMELY HOT WATER AT THE HAND SINK, INSTRUCTED TO REPAIR AND MAINTAIN. CRITICAL CITATION ISSUED 7-38-030.
    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • INADEQUATE INSECTS CONTROL, FOUND 5 LIVE COCKROACHES IN REAR DRY STORAGE ROOM, INSTRUCTED TO ELIMINATE. PEST CONTROL SERVICE RECOMMEDED. SERIOUS CITATION ISSUED. 7-38-020.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • MISSING LIGHT SHIELD AT KITCHEN CEILING LIGHT.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • FOOD HANDLERS NOT WEARING HAIR RESTRAINTS, INSTRUCTED TO WEAR.
  13. Canvass

    2 infractions

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO CERTIFIED FOOD AND SANITAION MANAGER ON SITE WHILE HANDLING POTENTIALLY HAZARDOUS FOODS ( CHICKEN, BEEF )INSTRUCTED TO OBTAIN. SERIOUS CITATION ISSUED 7-38-012
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • SPRAY BOTTLES AT SUSHI STATION NOT LABELED, INSTRUCTED TO LABEL.
  14. Canvass

    3 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED FOOD STORED IN GROCERY BAGS IN THE WALK IN COOLER. INSTRUCTED TO STORE FOOD IN FOOD SAFE CONTAINERS.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • OBSERVED PLUMBING LEAKING UNDER THE LEFT BASIN OF THE 2 COMPARTMENT SINK AND UNDER THE LEFT AND MIDDLE BASIN OF THE REAR PREP 3 COMPARTMENT SINK. INSTRUCTED TO REPAIR AND MAINTAIN ALL PLUMBING.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • OBSERVED ALL FOOD HANDLERS WITHOUT PROOF OF TAKING A STATE APPROVED FOOD HANDLER COURSE. INSTRUCTED TO PROVIDE AND MAINTAIN PROOF OF STATE APPROVED FOOD HANDLER EDUCATION FOR ALL FOOD HANDLERS.
  15. Canvass

    6 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • BULK-FOOD CONTAINERS NOT LABELED, INSTRUCTED TO LABEL.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • DAMAGED SEVERAL GASKETS FOR PREP COOL DOORS, INSTRUCTED TO REPAIR.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • NO SPLASH GUARD BETWEEN HAND SINK AND PREP SINK AT SUSHI STATION, INSTRUCTED TO INSTALL.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FOOD SPILLS NOTED ON KITCHENS FLOOR, INSTRUCTED TO CLEAN AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • PEELING PAINT ON WALL BEHIND PREP TABLE, INSTRUCTED TO REMOVE AND INSTALL A DURABLE SURFACE.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • ICE SCOOP SOTED ON ICE CUBES, INSTRUCTED TO KEEP OFF CUBES IN A CLEAN CONTAINER.
  16. Canvass

    4 infractions

    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • MUST PROPERLY STORE KNIVES ON A KNIVE RACK. FOUND KNIFE STORED BETWEEN WALL AND PREP TABLE.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST REMOVE CARDBOARD LOCATED ABOVE STAINLESS STEEL SHELING RACK AT THE SUSHI PREP AREA. SURFACES MUST BE SMOOTH AND EASILY CLEANABLE.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST DETAIL CLEAN AND SANITIZE FLOORS IN THE FOLLOWING AREAS TO REMOVE DUST, FOOD DEBRI, CONDIMENTS AND CRUMBS; CORNER ON THE LEFT AT THE WOK STATION, IN THE DRY STORAGE ROOM UNDER RACKS AND IN THE 2ND DRY STORAGE ROOM ABOVE THE STEPS.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • MUST PROPERLY STORE ICE SCOOPER AT THE ICE MACHINE IN THE REAR KITCHEN AREA IN A RECEPTACLE AT ALL TIMES.
  17. Canvass

    6 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • MUST LABEL POTENTIALLY HAZARDOUS FOODS IN THE WALK IN COOLER THAT HAS BEEN COOKED/PREPARED, REMOVED FROM IT'S ORIGINAL PACKAGING, ETC.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST REPAIR/REPLACE THE RIPPED RUBBER GASKET IN THE PREP COOLER NEXT TO THE 2-COMP. SINK IN THE REAR PREP AREA.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST DETAIL CLEAN THE INTERIOR OF ALL COOKING EQUIPMENT AND THE STORAGE RACKS IN THE REAR STORAGE AREA. MUST CLEAN THE FAN COVER IN THE WALK IN COOLER.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST DETAIL CLEAN THE FLOORS IN ALL CORNERS AND UNDER/AROUND ALL HEAVY EQUIPMENT.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST CLEAN WALLS AND CEILING TILES IN PREP AND STORAGE AREA.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST FIX THE LEAK AT THE HOT WATER KNOB ON THE 2-COMP. SINK IN THE PREP AREA.
  18. Tag Removal

    2 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
  19. Canvass

    5 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. FOUND WALK-IN FREEZER TEMPERATURE AT 62.4F WHERE PERISHABLE ARE STORED. INSTRUCTED MANAGER TO KEEP FREEZER TEMPERATURE AT 0F OR LOWER. FREEZER IS TAGGED NOT ALLOWED TO USE, MUST FAX A TAG REMOVAL LETTER WHEN REPAIRED.
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • All cold food shall be stored at a temperature of 40F or less. FOUND THE FOLLOWING FOOD ITEMS STORE IN SAID FREEZER AT IMPROPER HOLDING TEMPS: 2O LBS OF GROUND PORK AND BEEF AT 52.8F, 30 LBS OF PORK EGG ROLLS STUFFING AT 53.8F. INSTRUCTED MGR TO KEEP ALL POTENTIALLY HAZARDOUS FOODS AT PROPER HOLDING TEMPERATURE. FOOD ITEMS DISCARDED VALUED AT $50.
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • All food not stored in the original container shall be stored in properly labeled containers. MUST LABEL ALL BULK FOOD CONTAINERS.
    • 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. WALK-IN FREEZER WALLS IN POOR REPAIR , GAPS NOTED WITH HEAVY DUST BUILD, INSTRUCTED MGR TO SEAL AND MAINTAIN.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces. MUST PROVIDE LIGHT SHIELD TO KITCHEN CEILING LIGHT FIXTURE.
  20. Canvass

    3 infractions

    • 12. HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA
      • Adequate and convenient hand washing facilities shall be provided for all employees. NO HAND SOAP NOR PAPER TOWELS PROVIDED AT MAIN KITCHEN HAND SINK, INSTRUCTED MANAGER TO PROVIDE SOAP AND SANITARY HAND DRYING AT ALL TIMES.
    • 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. CLEAN UTENSILS MUST BE STORED AWAY FROM MOP SINK.
    • 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. INSIDE OF ICE MACHINE NOT CLEAN, A SLIMY FILM NOTED ON UPPER SURFACE. INSTRUCTED TO CLEAN AND MAINTAIN.

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