INDIE CAFE

5951-5953 N BROADWAY, CHICAGO, IL 60660 · Restaurant

26 inspections

1. CanvassNov 5, 2025

   6 infractions

   • 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
     • OBSERVED THE ICE BIN INTERIOR IN NEED OF CLEANING. INSTRUCTED TO REMOVE ICE, CLEAN AND MAINTAIN AT ALL TIMES.
   • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
     • OBSERVED DEAD ROACH IN FRONT SERVICE AREA IN BETWEEN COLD STORAGE AND WALL AS WELL AS IN OPEN PIPES. INSTRUCTED TO REMOVE, DETAIL CLEAN, SANITIZE, AND MAINTAIN.
   • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
     • OBSERVED FOOD CONTAINERS, BOTTLES, BOXES, ETC STORED ON THE FLOOR IN THROUGHOUT PREMISES. 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.
   • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
     • OBSERVED HANDWASHING SINK IN FRONT SERVICE AREA AND IN WAREWASHING AREA TO BE SLOW-DRAINING. INSTRUCTED TO REPAIR AND MAINTAIN.
   • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
     • OBSERVED FOOD DEBRIS AND SPILLS ON THE FLOORS AND SURFACES THROUGHOUT THE FACILITY. INSTRUCTED TO DETAIL CLEAN UNDER ALL SHELVING UNITS, INTERIOR OF PREP DISH AREA, AROUND DISH MACHINE, PREP TABLES AND ALL COOKING EQUIPMENT TO REMOVE SPILLS, FOOD DEBRIS, DIRT BUILDUP AND/OR GREASE. INSTRUCTED TO INCREASE CLEANING FREQUENCY AND MAINTAIN AT ALL TIMES.
   • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
     • OBSERVED THE VENTILATION HOOD AND FILTERS ABOVE THE COOKING EQUIPMENT IN NEED OF CLEANING. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN AT ALL TIMES.
2. Non-InspectionSep 18, 2025

   0 infractions

3. Short Form ComplaintDec 19, 2024

   0 infractions

4. Canvass Re-InspectionOct 30, 2024

   0 infractions

5. CanvassOct 23, 2024

   12 infractions

   • 15. FOOD SEPARATED AND PROTECTED
     • OBSERVED RAW ANIMAL ORIGIN CHICKEN AND PORK IN TWO LARGE POTS BEING STORED DIRECTLY ABOVE RTE COOKED NOODLES INSIDE A TALL REACH-IN COOLER. REVIEWED PROPER FOOD STORAGE OF RAW MEATS. ALL NOODLES DISCARDED. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.
   • 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
     • NOTED THE CHEMICAL DISH WASHING MACHINE NOT DISPENSING SANITIZER WHILE DISHES WERE BEING WASHED. 0 PPM CHLORINE NOTED AFTER SEVERAL ATTEMPTS. MACHINE TAGGED HELD FOR INSPECTION AND MUST NOT USE UNTIL REPAIRED AND PROPERLY DISPENSES CHLORINE SANITIZER AND C.D.P.H CONTACTED FOR RE-INSPECTION AND TAG REMOVAL. PRIORITY VIOLATION 7-38-025 CITATION ISSUED.
   • 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
     • NOTED THE UPPER WATER RESERVOIR OF THE ICE MACHINE BEING USED FOR CONSUMPTION WITH BLACK AND PINK SLIME SUBSTANCE DRIPPING DOWN FROM THE INNER ICE SHOOT INTO THE ICE. INSTRUCTED TO REMOVE ALL SLIME SUBSTANCE, SANITIZE ALL AFFECTED AREAS. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED.
   • 41. WIPING CLOTHS: PROPERLY USED & STORED
     • SUSHI PREP WIPING CLOTHS MUST BE HELD IN A CONTAINER WITH A SANITIZING SOLUTION BETWEEN USE.
   • 45. SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED
     • ALL STORED ITEMS THROUGHOUT THE BAR AREA AND REAR BAR MUST BE ELEVATED FROM THE FLOORS.
   • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
     • MUST NOT USE PLASTIC WRAP AS A SHIELD/GUARD ON ALL COOLER HANDLES.METAL RACK SHELVING ON THE COOKS LINE AT THE HAND SINK WITH ENCRUSTED GREASE.----THE TOP OF THE DISH WASHING MACHINE NOTED WITH DIRT AND DEBRIS. MUST CLEAN AND MAINTAIN ALL.---MUST NOT USE PAPER TOWELS AS LINER FOR SHELVING ON THE COOKS LINE. SHELVING MUST BE SMOOTH AND CLEANABLE. NOTED METAL SHELVING UNDER THE METAL PREP TABLES ACROSS FROM THE COOKS LINE WITH RUST AND IN POOR REPAIR. MUST REMOVE ALL RUST AND MAKE SMOOTH, CLEANABLE.
   • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
     • INTERIOR OF THE SUSHI PREP TOASTER OVEN WITH BURNT FOOD DEBRIS AND GREASE.----INTERIOR OF REAR STORAGE TALL REACH-IN FREEZERS WITH FOOD SPLATTER/DEBRIS. MUST CLEAN AND MAINTAIN ALL.
   • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
     • NOTED EXCESSIVE GREASE ON THE WALLS AND PIPING BEHIND THE COOKS LINE AND NEXT TO THE HAND WASHING SINK. MUST REMOVE ALL GREASE, CLEAN AND MAINTAIN.----MUST NOT USE CARDBOARD AS MATTING FOR FLOORS ON THE COOKS LINE.----NOTED WALLS THROUGHOUT THE REAR DRY/REFRIGERATION STORAGE ROOM WITH OPEN GAPS, LARGE CRACKS/CREVICES, PEELING WALLPAPER AND HOLES. MUST REPAIR TO BE SEALED, SMOOTH AND CLEANABLE.----WATER DAMAGED CEILING TILES THROUGHOUT THE REAR DRY STORAGE/REFRIGERATION ROOM. MUST REPLACE.
   • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
     • EMPLOYEES MUST NOT STORE BICYCLES IN THE REAR MOP ROOM/DRY STORAGE.
   • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
     • NOTED EXPIRED FOOD HANDLER CERTIFICATES' ON SITE. MUST PROVIDE VALID FOOD HANDLER CERTIFICATES FOR ALL REQUIRED EMPLOYEES.
   • 58. ALLERGEN TRAINING AS REQUIRED
     • MUST PROVIDE PROOF OF ALLERGEN TRAINING OR CERTIFICATES FOR ALL THE CITY OF CHICAGO CERTIFIED FOOD MANGER'S.
   • 60. PREVIOUS CORE VIOLATION CORRECTED
     • PREVIOUS CORE VIOLATIONS FROM 11-2-23 REPORT #2584510 NOT CORRECTED.#43- NOTED SERVING PLATES AND BOWLS ON SHELVES AT THE PREP AREAS NOT PROPERLY STORED. INSTRUCTED TO INVERT ALL SERVING PLATES TO PREVENT DUST ACCUMULATION.#47- NOTED ICE BUILD UP INSIDE CHEST FREEZER AT THE KITCHEN PREP AREA. INSTRUCTED TO DEFROST, CLEAN AND MAINTAIN UNITS. #55- NOTED DIRTY AND DUST VENTS AT THE KITCHEN PREP AREAS. INSTRUCTED TO CLEAN AND MAINTAIN. PRIORITY FOUNDATION VIOLATION 7-42-090 CITATION ISSUED.
6. CanvassNov 2, 2023

   5 infractions

   • 43. IN-USE UTENSILS: PROPERLY STORED
     • NOTED SERVING PLATES AND BOWLS ON SHELVES AT THE PREP AREAS NOT PROPERLY STORED. INSTRUCTED TO INVERT ALL SERVING PLATES TO PREVENT DUST ACCUMULATION.
   • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
     • NOTED ASSORTED FOOD ITEMS INSIDE COOLERS AND REFRIGERATION UNITS FOOD STORED INSIDE GROCERY BAGS. INSTRUCTED TO PROPERLY STORE ALL FOOD ITEMS INSIDE APPROVED FOOD GRADE CONTAINERS.
   • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
     • NOTED ICE BUILD UP INSIDE CHEST FREEZER AT THE KITCHEN PREP AREA. INSTRUCTED TO DEFROST, CLEAN AND MAINTAIN UNITS.
   • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
     • NOTED LOOSE AND MISSING KNOTS ON THE LID OF SERVICE PREP COOLERS IN THE KITCHEN PREP AREA. INSTRUCTED TO REPAIR AND MAINTAIN.
   • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
     • NOTED DIRTY AND DUST VENTS AT THE KITCHEN PREP AREAS. INSTRUCTED TO CLEAN AND MAINTAIN.
7. Canvass Re-InspectionSep 29, 2022

   1 infraction

   • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
     • 4-601.11(B)-- TOASTER OVEN AT THE SUSHI PREP AREA EXTREMELY DIRTY WITH EXCESSIVE GREASE.MUST CLEAN OR REPLACE.
8. CanvassSep 22, 2022

   11 infractions

   • 15. FOOD SEPARATED AND PROTECTED
     • OBSERVED ASSORTED RAW ANIMAL ORIGIN FOODS BEING IMPROPERLY STORED ABOVE PREPARED READY-TO-EAT FOODS AND FRESH VEGETABLES. RAW CHICKEN BEING STORED UNCOVERED DIRECTLY NEXT TO CUT FRESH BROCCOLI AND PEAS IN THE COOKS LINE COOLER. RAW CHICKEN STORED ON TOP SHELVING IN THE COOKS LINE COOLER DIRECTLY OVER UNCOVERED READY-TO-EAT FRESH CILANTRO AND OTHER ASSORTED PREPARED SAUCES. RAW DUCK IS STORED ON THE TOP SHELVING OF THE TALL TWO-DOOR COOLER DIRECTLY ABOVE COOKED TEMPURA, FRESH LETTUCE, AND ASSORTED FRESH VEGETABLES. RAW EGGS IN REAR COOLER DIRECTLY OVER COOKED NOODLES. REVIEWED PROPER STORAGE OF RAW ANIMAL ORIGIN FOODS AND FOOD PROTECTION. ALL FOODS REMOVED. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.
   • 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
     • INTERIOR OF THE ICE MACHINE UPPER WATER RESERVOIR THROUGHOUT WHERE ICE IS MADE AND ALL INTERIOR ICE CONTACT SURFACES INCLUDING THE ICE BIN HOLDING THE ICE FOR CONSUMPTION WITH BLACK SLIME SUBSTANCE DRIPPING INTO THE ICE. INSTRUCTED TO REMOVE ALL BLACK SLIME. CLEAN AND SANITIZE ALL AFFECTED AREAS. 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 THAT ARE RAW OR UNDERCOOKED. MUST DISCLOSE AND REMIND CUSTOMERS OF SUCH FOOD ON THE PRINTED AND VIRTUAL MENUS. FOODS SUCH AS RAW FISH, POKE BOWLS ETC. PRIORITY FOUNDATION VIOLATION. NO CITATION WAS ISSUED.
   • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
     • ALL BULK SPICE CONTAINERS ON THE COOKS LINE NOT IN THEIR ORIGINAL SPICE CONTAINER MUST BE LABELED WITH THE PRODUCT COMMON NAME.
   • 45. SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED
     • ALL STORED ITEMS THROUGHOUT THE REAR DRY FOOD STORAGE AND THE BAR AREA CLOSET MUST BE ELEVATED FROM THE FLOORS.
   • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
     • MUST NOT USE TINFOIL AS A MEANS OF REPAIR OR SHIELDING IN BETWEEN DEEP FRYERS. NOTED TINFOIL TEARING/PEELING.
   • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
     • UNPROTECTED WOODEN SHELVING AT THE BAR AREA MUST BE PAINTED/SEALED.----DIRTY FAN IN THE KITCHEN WITH EXCESSIVE DUST. MUST CLEAN AND MAINTAIN.----MUST NOT USE PAPER AS A LINER FOR SHELVING ON THE COOKS LINE. IT MUST BE A SMOOTH, CLEANABLE SURFACE.
   • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
     • TOASTER OVEN AT THE SUSHI PREP AREA EXTREMELY DIRTY WITH EXCESSIVE GREASE.----TABLE TOP CAN OPENER WITH ENCRUSTED FOOD DEBRIS AND RUST. MUST CLEAN OR REPLACE ALL.
   • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
     • DIRTY WALL AT THE DISH MACHINE AREA. DIRTY FLOORS BEHIND THE KITCHEN BOX FREEZER.
   • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
     • CEILING VENTILATION VENTS IN ALL WASHROOMS WITH EXCESSIVE DUST. MUST CLEAN AND MAINTAIN.
   • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
     • SOILED MOP HEADS WERE NOTED IMPROPERLY STORED ON THE FLOOR. MUST STORE INVERTED AT THE UTILITY SERVICE SINK.
9. CanvassApr 26, 2021

   3 infractions

   • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
     • FOUND EXTEROIR OF DEEP FRYERS, STOVES, AND DISHMACHINE NOT CLEAN. MUST CLEAN.
   • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
     • FOUND FLOORS NOT CLEAN AT DEEP FRYER AREAS. MUST CLEAN.
   • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
     • FOUND BURNT LIGHT FIXTURES AT KITCHEN AREAS. MUST REPLACE BURNT FLUORESCENT LIGHTS.
10. CanvassFeb 27, 2020

    4 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED NO HAND WASHING SIGNAGE AT HAND SINK AT SUSHI BAR AREA AND IN CUSTOMER BATHROOMS. MUST PROVIDE.
    • 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
      • DISCLOSURE STATEMENT IS MISSING ON MENU FOR CONSUMER ADVISORY. MUST PROVIDE THE STATEMENT, "THESE FOOD ITEMS CAN BE SERVED RAW OR UNDERCOOKED." PRIORITY FOUNDATION. 7-38-005. NO CITATION ISSUED.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED TORN GASKET AT PREP COOLER IN KITCHEN PREP AREA. MUST REPAIR.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED EXPOSED PIPES ABOVE PREP AREA IN MAIN KITCHEN. INSTRUCTED TO CLEAN AND MAINTAIN.
11. CanvassApr 15, 2019

    5 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • FOUND NO EMPLOYEE HEALTH POLICY AT PREMISES. PRIORITY FOUNDATION. NO CITATION ISSUED. 7-38-010. MUST PROVIDE.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • FOUND NO VOMIT AND DIARRHEA CLEAN UP POLICY. PRIORITY FOUNDATION. NO CITATION ISSUED.7-38-005. MUST PROVIDE.
    • 23. PROPER DATE MARKING AND DISPOSITION
      • FOUND READY TO EAT FOOD INSIDE COOLERS WITH NO SEVEN DAY CONSUME BY DATE.PRIORITY FOUNDATION. NO CITATION ISSUED. 7-38-005. MUST PROVIDE
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • BACKFLOW PREVENTION DEVICE NOT LOCATED FOR ICE MACHNE WATERLINE. MUST PROVIDE BACKFLOW PREVENTION DEVICE WHERE IT CAN BE LOCATED AND SERVICED.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • FOUND SANITATION MANAGERS AT PREMISES WITH NO ALLERGEN TRAINING. MUST PROVIDE.
12. ComplaintJun 22, 2018

    7 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • FOUND POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE: COOKED 5# WHITE RICE STORED INSIDE THE TWO DOOR PREP COOLER AT TEMP OF 48.6F; 50# OF COOKED PAD THAI SAUCE COVERED STORED IN A LARGE ALUMINUM POT ON FLOOR IN DRY STORAGE AREA AT TEMP OF 98.7F, FOOD WAS COOKED YESTERDAY(6-21-18) PER MANAGER STATEMENT. BOTH PRODUCTS DISCARDED AND DENATURED BY MANAGER.POUNDS 55,VALUE 58. HOT FOOD MUST MAINTAIN TEMP OF 140F AND ABOVE, COLD FOOD 40F AND BELOW.COOLING PROCESS INFORMATION GIVEN. CRITICAL VIOLATION: 7-38-005(A)
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • FOOD AND NON-FOOD PRODUCTS NOT FROM ORIGINAL CONTAINERS MUST BE LABELED
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • RUBBER GASKET BROKEN INSIDE THE TWO DOOR REACH-IN COOLER BY THE EXIT DOOR.OBSERVED CARDBOARD ON SHELVES AT STORAGE AREA AND INSIDE COOLERS AND FREEZER,INSTRUCTED TO REMOVE.SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT SURFACE. REPLACE WHITE WORNED OUT CUTTING BOARDS(BLACK SUBSTANCE ON SURFACE OF THE CUTTING BOARD)BY THE STEAM TABLE,ACROSS FROM DISH MACHINE
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • EXCESS GREASE ON PIPES UNDER BEHIND AND ON CEILING. GREASE ON INTERIOR AND EXTERIOR OF COOKING EQUIPMENT INCLUDED HOOD,SHELVES THROUGHPUT THE PREP AREA.NEED TO CLEAN INTERIOR OF CHEST FREEZER REMOVE ICE BUILD-UP,AND INSIDE THE WHITE REACH-IN COOLER AT REAR STORAGE AREA.SCOOP INSIDE THE SUGAR CONTAINER WITH ENCRUSTED FOOD,NEED TO CLEAN AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • BROKEN/MISSING FLOOR TILES WITH DIRTY STANDING WATER IN IT, BEHIND THE GREASE TRAP UNDER THE THREE COMPARTMENT SINK,NEED TO REPLACE SAID TILES.EXCESS WATER ON FLOOR UNDER THE DISH MACHINE AND BY THE MOP SINK,NEED TO REPAIR CAUSE AND KEEP FLOOR DRY.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • INSTRUCTED TO INSTALL AN EXPOSED HAND SINK AT SUSHI AREA, DUE TO PRESENT SINK IS ALSO USE FOR OTHER THINGS(RINSING LINENS, FOR PREP SINK ETC.)EXPOSED HAND SINK MUST BE INSTALLED UNDER THE CITY PLUMBING CODE,ALSO PROVIDE AT SAID SINK SOAP PAPER TOWELS/HAND DRYING DEVICE.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • KEEP WASH CLOTHS INSIDE A BUCKET WITH SANITIZING SOLUTION IN SUSHI PREP AREA, TO MINIMIZE SOURCE OF CONTAMINATION ICE CONTAINER,WHERE ICE CUBES IS STORED FOR HUMAN CONSUMPTION, MUST BE SELF DRAIN.
13. CanvassMay 17, 2017

    9 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • FOOD AND NON-FOOD PRODUCTS NOT FROM ORIGINAL CONTAINERS MUST BE LABELED
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • BROKEN BOTTOM PANEL WITH EXPOSED INSULATION INSIDE THE WHITE REACH-IN FREEZER(NO EXPOSED FOOD),INSTRUCTED TO REPAIR REPLACE BOTTOM PANEL OF THE MENTIONED UNIT. RUBBER GASKET BROKEN INSIDE THE TWO DOOR REACH-IN COOLER BY THE EXIT DOOR.OBSERVED CARDBOARD ON SHELVES AT STORAGE AREA AND INSIDE COOLERS AND FREEZER,INSTRUCTED TO REMOVE.SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT SURFACE. REPLACE WHITE WORNED OUT CUTTING BOARDS(BLACK SUBSTANCE ON SURFACE OF THE CUTTING BOARD)BY THE STEAM TABLE,ACROSS FROM DISH MACHINE
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • EXCESS GREASE ON PIPES UNDER BEHIND AND ON CEILING. GREASE ON INTERIOR AND EXTERIOR OF COOKING EQUIPMENT INCLUDED HOOD,SHELVES THROUGHPUT THE PREP AREA.NEED TO CLEAN INTERIOR OF CHEST FREEZER REMOVE ICE BUILD-UP,AND INSIDE THE WHITE REACH-IN COOLER AT REAR STORAGE AREA.SCOOP INSIDE THE SUGAR CONTAINER WITH ENCRUSTED FOOD,NEED TO CLEAN AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • BROKEN/MISSING FLOOR TILES WITH DIRTY STANDING WATER IN IT, BEHIND THE GREASE TRAP UNDER THE THREE COMPARTMENT SINK,NEED TO REPLACE SAID TILES.EXCESS WATER ON FLOOR UNDER THE DISH MACHINE AND BY THE MOP SINK,NEED TO REPAIR CAUSE AND KEEP FLOOR DRY.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • CEILING IN PREP AREA WITH FOOD,GREASE STAINS.INSTRUCTED TO CLEAN AND PAINT.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • LIGHT FIXTURE IS NEEDED ABOVE THE ONE COMPARTMENT SINK AT NORTH-EAST CORNER LIQUOR AREA,NOT ENOUGH LIGHTING.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • INSTRUCTED TO INSTALL AN EXPOSED HAND SINK AT SUSHI AREA, DUE TO PRESENT SINK IS ALSO USE FOR OTHER THINGS(RINSING LINENS, FOR PREP SINK ETC.)EXPOSED HAND SINK MUST BE INSTALLED UNDER THE CITY PLUMBING CODE,ALSO PROVIDE AT SAID SINK SOAP PAPER TOWELS/HAND DRYING DEVICE. PROVIDE WORKING STOPPERS AT THREE COMPARTMENT SINK IN DISH ROOM
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • NO THERMOMETER PROVIDED INSIDE COOLERS ALSO NO STEM THERMOMETER PROVIDED ON SITE,INSTRUCTED TO PROVIDE SAID THERMOMETERS FOR COOLERS AND TO BE ABLE TO CHECK FOOD TEMPERATURE.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • KEEP WASH CLOTHS INSIDE A BUCKET WITH SANITIZING SOLUTION IN SUSHI PREP AREA, TO MINIMIZE SOURCE OF CONTAMINATION ICE CONTAINER,WHERE ICE CUBES IS STORED FOR HUMAN CONSUMPTION, MUST BE SELF DRAIN.
14. CanvassNov 14, 2016

    2 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • FOUND BULK FOOD NOT LABELED. (RICE, FLOUR, ETC.) MUST LABEL.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • FOUND NO BACKFLOW PREVENTION DEVICE AT MOP SINK FAUCET. MUST PROVDE.
15. CanvassJan 14, 2016

    3 infractions

    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • FOUND PREVIOUS MINOR VIOLATION NOT CORRECTED FROM REPORT DATED 7-31-15 INPECTION # 1424977. VIOLATION 45. INSTRUCTED MANAGER ALL FOOD HANDLERS MUST BE CERTIFIED WITH CERTIFICATES OF NAMES OF EMPLOYEES ON PREMISES. SERIOUS VIOLATION. CITATION ISSUED. 7-42-090.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • FOUND EXTERIOR OF DISHMACHINE NOT CLEAN. MUST CLEAN AND SANITIZE.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FOUND FLOORS NOT CLEAN AT STORAGE AREAS. MUST CLEAN AND SWEEP.
16. CanvassJul 31, 2015

    5 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED PREMISES USING PLASTIC GROCERY BAGS TO HOLD RAW MEATS INSIDE REACH IN FREEZER ALSO VEGETABLE REACH IN COOLER DOOR RUBBER GASKETS RIPPED. INSTRUCTED MANAGER TO USE ONLY FOOD GRADE BAGS TO HOLD FOODS IN FREEZER AND REPAIR/REPLACE DAMAGED COOLER DOOR GASKET.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED FOOD BUILD UP ON EXTERIOR OF DISHMACHINE, GREASE BUILD UP ON VENTILATION HOOD ALSO OBSERVED SLIGHT CACLIUM BUILD UP INSIDE ICE MACHINE. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN EQUIPMENT.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED FOOD DEBRIS ON WALL BY DISHMACHINE. INSTRUCTED MANAGER TO CLEAN WALL AND MAINTAIN.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • FLOOR CLUTTERED THROUGHOUT HEATING/COOLING UNIT ROOM. MUST ELEVATE ALL ITEMS 6" OFF FLOOR OR REMOVE ITEMS, MUST BE ABLE TO CLEAN FLOOR UNDER AND AROUND ALL ITEMS.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • INSTRUCTED MANAGER ALL FOOD HANDLERS MUST BE CERTIFIED WITH CERTIFICATES OF NAMES OF EMPLOYEES ON PREMISES.
17. CanvassDec 24, 2014

    2 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FOUND FLOORS NOT CLEAN AT DEEP FRYER AREAS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • FOUND WALL NOT SMOOTH AND EASY TO BY PREPARATION TABLE/REACH IN FREEZER. (CHIPPING PAINT.)
18. CanvassAug 15, 2014

    4 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • FOUND BULK FOOD NOT LABELED.(FLOUR, SUGAR, ETC.)
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • FOUND EXHAUST HOOD NOT CLEAN.(EXCESSIVE GREASE BUILDUP)
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FOUND FLOORS NOT CLEAN AT WOK AREAS.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • FOUND REAR STORAGE AREAS CLUTTERED. (BOXES ETC.)
19. Canvass Re-InspectionNov 13, 2013

    2 infractions

    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • NOTED ASSORTED MULTI UTENSIL (PLATES,BOWLS,CUPS ETC) NOT PROPERLY STORED ON SHELVING AT THE KITCHEN PREP AREA. INSTRUCTED TO INVERT ALL UTENSILS OR COVER WITH A PROTECTIVE COVER TO PREVENT DUST ACCUMULATION OR CONTAMINATION.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • NOTED DEEP CUTS AND BLACK DISCOLORATION ON CUTTING BOARDS AT THE AT THE KITCHEN PREP AREA.....NOTED SHELVES INSIDE COOLERS AND DISPLAY COUNTERS ALSO LINED WITH CARD BOARD BOXES. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN CUTTING BOARDS AND REMOVE CARD BOARD BOXES FROM SHELVES.
20. CanvassNov 4, 2013

    8 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • NOTED INTERNAL TEMPERATURES OF THE FOLLOWING POTENTIALLY HAZARDOUS FOOD ITEMS TO BE IMPROPER BETWEEN 44F TO 63F. CHICKEN 45.1F(PREP TABLE),CHICKEN 63.7F (R.I.C), EGGS 45.9F,CHICKEN 46.4F,53.5F (SERVICE COOLER), FRIED SHRIMP 44.1F. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF PRODUCTS 40LBS WORTH $79.00 THROUGH DENATURING PROCESS. INSTRUCTED TO MONITOR ALL FOOD TEMPERATURES. TEMPERATURES OF EQUIPMENT WITH FOOD PRODUCTS ARE ADEQUATE AT THIS TIME. CITATION ISSUED FOR CRITICAL VIOLATION #7-38-005(A)
    • 8. SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
      • NOTED EMPLOYEE WASHING DISHES AT THE 3 COMPARTMENT SINK AND NOT PROPERLY SANITIZING. EMPLOYEE DID NOT SET UP 3 COMPARTMENT SINK TO WASH, RINSE AND SANITIZE. INSTRUCTED TO SET UP SINK WHEN WASHING DISHES OR USE DISH WASHER. CITATION ISSUED FOR CRITICAL VIOLATION #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
      • NOTED OVER 75 MICE DROPPINGS ON PREMISES AT THE FOLLOWING AREAS:- ON FLOOR ALONG WALL BASE BEHIND ICE MACHINE, INSIDE ELECTRICAL COMPARTMENT OF DEEP FRYER, ALONG WALL BASE BEHIND SHELVING BY REAR ENTRANCE DOOR. INSTRUCTED TO DETAIL CLEAN AND SANITIZE AFFECTED AREA. RECOMMENDED TO CONSULT WITH PEST CONTROL COMPANY. CITATION ISSUED FOR SERIOUS VIOLATION #7-38-020
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • NOTED ASSORTED MULTI UTENSIL (PLATES,BOWLS,CUPS ETC) NOT PROPERLY STORED ON SHELVING AT THE KITCHEN PREP AREA. INSTRUCTED TO INVERT ALL UTENSILS OR COVER WITH A PROTECTIVE COVER TO PREVENT DUST ACCUMULATION OR CONTAMINATION.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • NOTED DEEP CUTS AND BLACK DISCOLORATION ON CUTTING BOARDS AT THE AT THE KITCHEN PREP AREA.....NOTED SHELVES INSIDE COOLERS AND DISPLAY COUNTERS ALSO LINED WITH CARD BOARD BOXES. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN CUTTING BOARDS AND REMOVE CARD BOARD BOXES FROM SHELVES.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • NOTED THICK GREASE EMBEDDED INSIDE ELECTRICAL UNIT OF DEEP FRYERS.INSTRUCTED TO DETAIL CLEAN AND MAINTAIN....ALSO INSTRUCTED TO CLEAN UPPER COMPARTMENT OF ICE MACHINE.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • INSTRUCTED TO CLEAN FLOORS UNDERNEATH HEAVY EQUIPMENT ESPECIALLY BEHIND COOKING EQUIPMENT AND AT FRONT BAR.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • NOTED WASH CLOTHS SCATTERED THROUGH OUT PREP TABLES AT THE KITCHEN PREP AREA. INSTRUCTED TO STORE ALL WASH CLOTHS IN A SANITIZING SOLUTION ESPECIALLY WHEN NOT IN USE.
21. CanvassOct 5, 2012

    5 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • STAND UP REACH IN PREP 1-DOOR COOLER NOT MAINTAINED, AMBIENT AIR TEMPERATURE AT 46.0 F. FOUND SHRIMP, TOFU, CREAM INSIDE COOLER AT THIS TIME. INSTRUCTED MANAGER TO REPAIR COOLER, AMBIENT AIR TEMPERATURE MUST BE 40 F OR BELOW.
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • FOUND THE FOLLOWING POTENTIALLY HAZARDOUS FOODS HELD AT IMPROPER TEMPERATURES BETWEEN 44.9 F AND 61.5 F- SHRIMP, TOFU, EGG ROLL STUFFING (CUT CABBAGE, COOKED NOODLES, CUT CARROTS) AND BEEF. INSTRUCTED MANAGER ALL POTENTIALLY HAZARDOUS FOODS MUST BE HELD AT 40 F OR BELOW IF HELD COLD. ALL OUT OF TEMPERATURE POTENTIALLY HAZARDOUS FOOD VOLUNTARILLY DISCARDED AT THIS TIME.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED FOOD DEBRIS/DIRT BUILD UP INSIDE REACH IN COOLERS DOOR RUBBER GASKETS. MUST CLEAN AND MAINTAIN GASKETS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED FOOD AND DIRT BUILD UP ON FLOOR IN PREP, DISHWASH AND STORAGE AREAS. INSTRUCTED MANAGER TO DETAIL CLEAN FLOOR UNDER AND AROUND ALL EQUIPMENT AND ALONG ALL CORNERS/WALLS.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • MUST PROVIDE WORKING THERMOMETERS FOR ALL COOLERS.
22. Complaint Re-InspectionDec 5, 2011

    5 infractions

    • 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 LINE FOR EQUIPMENT OR PIPING ON COOKS LINE. DIRTY BLACKENED DISH RACKS. MUST CLEAN OR 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.EXCESSIVE GREASE DRIPPING FROM EXHAUST HOOD. INTERIOR ALL COOKS LINE COOLER DIRTY WITH ENCRUSTED FOOD DEBRIS. EXTERIOR WOK LINE EQUIPMENT WITH GREASE. MUST CLEAN ALL AND MAINTAIN.
    • 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 DIRTY UNDER SUSHI PREP AND BAR AREA. MUST NOT USE PLASTIC MILK CRATES AS SHELVING IN SAME AREA. FLOORS MUST BE ACCESSIBLE FOR CLEANING AND ALL STORED ITEMS MUST BE STORED ELEVATED FROM FLOOR 6" OR ABOVE. UNKNOWN WHITE POWDER ON FLOORS ALONG BASEBOARDS BEHIND KITCHEN COOLERS. MUST REMOVE AND MAINTAIN CLEAN. FLOOR UNDER WOK COOKS LINE WITH EXCESSIVE GREASE. MUST CLEAN AND MAINTAIN.
    • 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 PERSONAL BELONGINGS MUST NOT BE STORED IN FOOD PREP AREAS.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • Between uses and during storage ice dispensing utensils and ice receptacles shall be stored in a way that protects them from contamination.WIPING CLOTHS ON COOKS LINE MUST BE STORED IN A CLEAN CONTAINER WITH A SANITIZING SOLUTION.
23. ComplaintDec 2, 2011

    8 infractions

    • 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. All hot food shall be stored at a temperature of 140F or higher. OBSERVED RICE USED TO MAKE SUSHI ROLLS IN CONTAINER ON SUSHI PREP TABLE AT IMPROPER TEMPERATURE OF 73.F WITH NO LABORATORY DOCUMENTATION ON PREMISES OF SUSHI RICE PH AND WATER ACTIVITY LEVELS BEING ADEQUATE HELD AT IMPROPER TEMPERATURES. RICE DISCARDED AND MUST PROVIDE THE ABOVE DOCUMENTATION IF CONTINUING TO PREPARE SUCH FOODS.
    • 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 DURING INSPECTION THE FOLLOWING FOODS AND ICE NOT PROTECTED. OBSERVED INSIDE ICE MACHINES UPPER WATER RESERVOIR WHERE ICE IS MADE, BLACK AND BROWN SLIME SUBSTANCE DRIPPING INTO WATER USED TO MAKE ICE AND ON WATER CONTACT SURFACES OF MACHINE. MACHINE TAGGED HELD FOR INSPECTION AND MUST NOT USE UNTIL CLEANED AND SANITIZED AND C.D.P.H. CONTACTED AT BY FAX REQUEST TO 312-746-4240 FOR INSPECTION AND TAG REMOVAL. ICE DISCARDED. ALSO OBSERVED PREPARED SLICED VEGETABLES AT SUSHI PREP EXPOSED HAND SINK. VEGETABLES DISCARDED. OBSERVED RAW EGGS BEING STORED INSIDE TALL REACH-IN COOLER OVER UNCOVERED READY TO EAT FRESH VEGETABLES. MANAGEMENT CORRECTED DURING INSPECTION.
    • 28. * INSPECTION REPORT SUMMARY DISPLAYED AND VISIBLE TO ALL CUSTOMERS
      • One copy of the Food Inspection Report Summary must be displayed and visible to all customers. SUMMARY REPORT FROM 3-17-11 #579825 NOT POSTED VISIBLE TO CUSTOMERS UPON A CONSPICUOUS PLACE.
    • 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 LINE FOR EQUIPMENT OR PIPING ON COOKS LINE. DIRTY BLACKENED DISH RACKS. MUST CLEAN OR 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. All utensils shall be thoroughly cleaned and sanitized after each usage. EXCESSIVE GREASE DRIPPING FROM EXHAUST HOOD. INTERIOR ALL COOKS LINE COOLER DIRTY WITH ENCRUSTED FOOD DEBRIS. EXTERIOR WOK LINE EQUIPMENT WITH GREASE. MUST CLEAN ALL AND MAINTAIN.
    • 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 DIRTY UNDER SUSHI PREP AND BAR AREA. MUST NOT USE PLASTIC MILK CRATES AS SHELVING IN SAME AREA. FLOORS MUST BE ACCESSIBLE FOR CLEANING AND ALL STORED ITEMS MUST BE STORED ELEVATED FROM FLOOR 6" OR ABOVE. UNKNOWN WHITE POWDER ON FLOORS ALONG BASEBOARDS BEHIND KITCHEN COOLERS. MUST REMOVE AND MAINTAIN CLEAN. FLOOR UNDER WOK COOKS LINE WITH EXCESSIVE GREASE. MUST CLEAN AND MAINTAIN.
    • 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 PERSONAL BELONGINGS MUST NOT BE STORED IN FOOD PREP AREAS.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • Between uses and during storage ice dispensing utensils and ice receptacles shall be stored in a way that protects them from contamination. WIPING CLOTHS ON COOKS LINE MUST BE STORED IN A CLEAN CONTAINER WITH A SANITIZING SOLUTION.
24. Tag RemovalMar 21, 2011

    4 infractions

    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • INSTRUCTED TO INVERT ALL CLEAN UTENSILS ON SHELLVING UNITS AND ON COUNTERS THROUGHOUT.MUST REMOVE KNIVES STORED ON WALLS AND TOUCHING WALL PAINT.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • INSTRUCTED TO PROVIDE SPLASH GUARD ON EXPOSE HAND WASH SINK IN KITCHEN ON PREP AND DRAIN BOARD SIDES.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INSTRUCTED TO CLEAN DEBRIS ON EXTERIOR OF ICE MACHINE. INSTRUCTED TO CLEAN DEBRIS ON EXTERIOR OF ICE MACHINE. INSTRUCTED TO CLEAN DEBRIS ON EXTERIOR OF ICE MACHINE.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • . INSTRUCTED TO CLEAN DEBRIS ON FLOORS IN DRY STORAGE ROOM ALONG WALLS,AND UNDER STORAGE SHELVES THROUGHOUT,AND MAINTAIN FLOORS DRY AT HOT WATER TANK AND IN FURNACE ROOM.MUST ELEVATE FOOD UTENSILS AND DISH WASHER RACKS 6" OFF THE FLOOR.
25. CanvassMar 17, 2011

    5 infractions

    • 24. DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED
      • All dishwashing machines must be of a type that complies with all requirements of the plumbing section of the Municipal Code of Chicago and Rules and Regulation of the Board of Health. FOUND DISH MACHINE NOT SANITIZING AT FINAL RINSE DURING ROUTINE CHECK AT THE TIME OF INSPECTION.SAID EQUUIPMENT WAS RUN ABOUT 2-3TIMES,THE TEMP.WAS 112,WHEN CHECKED FOR CHEMICAL PRESENCE,NON APPEARED BOTH CHLORINE,QUART,OR IODINE.CITATION ISSUED 7-38-030 SERIOUS.INSTRUCTED NOT USE FOR WASING OF UTENSILS UNTIL REPAIRED.MEANWHILE ALL UTENSILS HAS TO BE WASH,RINSE,AND SANITIZE AT 3COMP.SINKS.DISHMACHINE IS TAGGED.
    • 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. INSTRUCTED TO INVERT ALL CLEAN UTENSILS ON SHELLVING UNITS AND ON COUNTERS THROUGHOUT.MUST REMOVE KNIVES STORED ON WALLS AND TOUCHING WALL PAINT.
    • 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. INSTRUCTED TO PROVIDE SPLASH GUARD ON EXPOSE HAND WASH SINK IN KITCHEN ON PREP AND DRAIN BOARD SIDES.
    • 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 DEBRIS ON EXTERIOR OF ICE MACHINE.
    • 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 CLEAN DEBRIS ON FLOORS IN DRY STORAGE ROOM ALONG WALLS,AND UNDER STORAGE SHELVES THROUGHOUT,AND MAINTAIN FLOORS DRY AT HOT WATER TANK AND IN FURNACE ROOM.MUST ELEVATE FOOD UTENSILS AND DISH WASHER RACKS 6" OFF THE FLOOR.
26. ComplaintJan 13, 2010

    6 infractions

    • 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. All utensils shall be thoroughly cleaned and sanitized after each usage.non food contact surfaces of cooking equipment had excess grease build up needs detailed cleaning, non food contact surfaces of cooler shelving, storage shelving/racks not clean need detailed cleaning(crevices).
    • 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 under heavy equipment, cooking equipment, and storage shelving in prep areas not clean need detailed cleaning(corners).floors in rear storage areas under shelving need detailed cleaning(corners).
    • 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. Use dustless cleaning methods.walls that had peeling paint in rear kitchen area shall be repair, walls in kitchen prep area need cleaning(detailed).
    • 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. Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities.missing light shields in rear storage area shall be provided, light shields in kitchen prep area not clean need cleaning.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. 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.exhaust canopy had excess grease build up, needs detailed cleaning, exhaust vents(ventilation)in kitchen prep areas, bathrooms no clean need detailed cleaning.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • excess debris and clutter in rear storage areas, rear kitchen, shall be removed, stock items must be stored six inches off of floor to prevent pest harborage.