JELLY FISH

1009-1011 N RUSH ST, CHICAGO, IL 60611 · Restaurant

13 inspections

1. CanvassNov 7, 2019

   0 infractions

2. CanvassJul 25, 2019

   23 infractions

   • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
     • - OBSERVED NO CITY OF CHICAGO CERTIFIED FOOD SANITATION MANAGER ON SITE AT TIME OF INSPECTION WHILE SUSHI IS BEING PREPARED. A CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER MUST BE PHYSICALLY ON SITE AT ALL TIMES TCS FOODS ARE BEING HANDLED. THE DESIGNATED PERSON IN CHARGE, WHO IS ON SITE, MUST OBTAIN AND MAINTAIN A VALID CITY OF CHICAGO FOOD SERVICE SANITATION LICENSE. PRIORITY FOUNDATION VIOLATION#:7-38-012. CITATION ISSUED. -
   • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
     • - NO VERIFIABLE EMPLOYEE HEALTH POLICY ON SITE. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION#: 7-38-010. NO CITATION ISSUED. -
   • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
     • - NO VOMITOUS AND DIARRHEAL INCIDENT CLEAN UP WRITTEN PROCEDURE AND PHYSICAL KIT, EFFECTIVE FOR ELIMINATING NOROVIRUS, ON SITE. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION#: 7-38-005. NO CITATION ISSUED. -
   • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
     • - MUST PROVIDE HANDWASHING SIGNAGE AT THE HANDWASH SINK(S) IN THE BAR. -
   • 22. PROPER COLD HOLDING TEMPERATURES
     • - OBSERVED FOOD HELD IN THE RIGHT SIDE PREP COOLER IN THE REAR PREP AREA. OBSERVED 1/4# SPIDER CRAB(65.5F), 1/4# SHRIMP(46.4F), 1/4# MAYO SAUCE(48.3F) 2# PAR COOKED FRENCH FRIES(45.3F), 1/4# MAYO SAUCE(49.1F), 1/4# MAYO SAUCE(48.4F) FACILITY CORRECTED VIOLATION ON SITE BY DISCARDING THE FOOD ITEMS WITH A REPORTED TOTAL VALUE OF $110.00. PRIORITY VIOLATION#:7-38-005. CITATION ISSUED. -
   • 23. PROPER DATE MARKING AND DISPOSITION
     • - MUST PROVIDE PROPER LABELS FOR DATE MARKING THE PREPARATION AND CONSUME BY/DISCARD DATE OF ALL REFRIGERATED, READY-TO-EAT, TCS FOODS PREPARED ON SITE AND HELD OVER 24HRS. PRIORITY FOUNDATION VIOLATION#: 7-38-005. NO CITATION ISSUED. -
   • 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
     • - MUST PROVIDE CONSUMER ADVISORY DISCLOSURE (BY THE FOOD ITEMS) FOR ALL UNDERCOOKED FOODS. PRIORITY FOUNDATION VIOLATION#: 7-38-005. NO CITATION ISSUED. -
   • 29. COMPLIANCE WITH VARIANCE/SPECIALIZED PROCESS/HACCP
     • - MUST PROVIDE A VALID LAB REPORT, COMPLETED IN THE LAST FIVE YEARS, TO VERIFY THE pH VALUE OF THE SUSHI RICE IS ADEQUATE. PRIORITY FOUNDATION VIOLATION#:7-38-005. NO CITATION ISSUED. -
   • 33. PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
     • - OBSERVED THE RIGHT SIDE PREP COOLER IN THE REAR PREP AREA HOLDING IMPROPER TEMPERATURE. THE AMBIENT AIR TEMPERATURE IS 47.5F AT TIME OF INSPECTION. MUST PROVIDE ALL COOLERS TO MAINTAIN A TEMPERATURE OF 41F OR BELOW AT ALL TIMES. THE PREP COOLER HAS BEEN TAGGED AND HELD FOR INSPECTION AT THIS TIME. REMOVAL OF THIS TAG AND USE OF THIS COOLER IS PROHIBITED. AFTER REPAIRS TO COOLER HAVE BEEN MADE, MUST CONTACT CDPH AT [email protected] FOR A TAG REMOVAL INSPECTION REQUEST. PRIORITY VIOLATION#:7-38-005. CITATION ISSUED. -
   • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
     • - OBSERVED ITEMS IN THE COOLER OUT OF ORIGINAL CONTAINER AND WITHOUT IDENTIFYING LABELS. MUST PROVIDE LABELS ON ALL FOODS STORED OUT OF ORIGINAL CONTAINERS. -
   • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
     • - MUST PROVIDE A SPLASH GUARD/BARRIER AT THE FOOD COUNTER/BAR BETWEEN THE PUBLIC SEATING AND THE FOOD PREP/ DRINK PREP AREAS. -
   • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
     • - OBSERVED CONTAINERS OF FOOD STORED DIRECTLY ON THE FLOOR BY THE 3 COMPARTMENT SINK. MUST REMOVE AND STORE ALL FOOD ITEMS AWAY FROM POTENTIAL SOURCES OF CONTAMINATION AND 6" OFF THE FLOOR ON SHELVING THAT PROVIDES FLOOR ACCESSIBILITY TO ENSURE ADEQUATE FACILITY CLEANING. -
   • 44. UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED
     • - OBSERVED PRESET TABLEWARE IN THE DINING ROOM, UNCOVERED & EXPOSED TO POTENTIAL CONTAMINATION. MUST REMOVE/COVER/INVERT ALL FOOD CONTACT SURFACES OF PRESET TABLEWARE TO PREVENT POTENTIAL EXPOSURE TO CONTAMINATION. -
   • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
     • - OBSERVED FOIL USED AS SHELF LINER NEXT TO THE FRYERS IN THE REAR FOOD PREP AREA. MUST REMOVE AND PROVIDE SHELF LINERS THAT ARE NON-CORROSIVE, SMOOTH, DURABLE, AND EASILY CLEANABLE. -
   • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
     • - OBSERVED THE CUTTING BOARD IN THE REAR PREP AREA DARKLY STAINED AND WITH DEEP BLACK GROOVES. MUST REPLACE OR RESURFACE AND MAINTAIN. -
   • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
     • - MUST INSTALL A FOOD PREP SINK IN THE SERVER PREP STATION. -
   • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
     • - OBSERVED HOLES IN THE CEILING/MISSING CEILING TILES IN THE SERVER STATION, IN THE 4TH FL COOLER ROOM, AND IN THE KITCHEN BY THE BAR ENTRANCE THRESHOLD. OBSERVED MISSING WALL BASE TILES IN THE KITCHEN BY THE BAR ENTRANCE THRESHOLD. OBSERVED A LARGE HOLE IN THE WALL IN THE KITCHEN BY THE BAR ENTRANCE THRESHOLD. OBSERVED A LARGE HOLE IN THE WALL IN THE STAIRWAY ON THE THIRD FL. MUST REPAIR AND MAINTAIN. -
   • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
     • - OBSERVED A BROKEN/UNUSED COCA COLA COOLER IN THE 4TH FL AND A LARGE RAW WOOD BASKET THAT FACILITY STATES IS NOT USED. MUST REMOVE ALL EQUIPMENT AND ARTICLES THAT ARE UNNECESSARY TO THE OPERATION AND MAINTAIN. -
   • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
     • - OBSERVED MOPS STORED DIRECTLY ON THE FLOOR AND INSIDE THE DIRTY MOP BUCKET TO DRY. MUST STORE ALL MOPS OFF THE FLOOR AND IN A CLEAN DRY AREA. -
   • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
     • - OBSERVED LIGHT BULB OUT IN THE REACH IN COOLER IN THE REAR PREP AREA. MUST REPLACE AND MAINTAIN. -
   • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
     • - OBSERVED AN EXCESSIVE ACCUMULATION OF DIRT/DEBRIS BUILDUP ON THE KITCHEN EXHAUST VENTILTION HOOD. MUST DETAIL CLEAN/HAVE SERVICED AND MAINTAIN. OBSERVED AN ACCUMULATION OF DIRT/DEBRIS BUILDUP ON THE TOILET ROOMS' EXHAUST VENTILATIONS. MUST DETAIL CLEAN AND MAINTAIN. -
   • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
     • - OBSERVED SOME FOOD HANDLER CERTIFICATES ON SITE EXPIRED. MUST PROVIDE VALID FOOD HANDLER CERTIFICATES FOR ALL FOOD SERVICE EMPLOYEES AND MAINTAIN CERTIFICATES ON SITE. -
   • 58. ALLERGEN TRAINING AS REQUIRED
     • - MUST PROVIDE ALLERGEN AWARENESS TRAINING FOR ALL CERTIFIED FOOD SERVICE SANITATION MANAGERS AND MAINTAIN CERTIFICATES ON SITE. -
3. Complaint Re-InspectionMar 26, 2018

   0 infractions

4. ComplaintMar 19, 2018

   3 infractions

   • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
     • OBSERVED BLACK SLIME/DIRT BUILD UP INSIDE ICE MACHINE DRIPPING INTO ICE, USED FOR HUMAN CONSUMPTION. INSTRUCTED MANAGER TO CLEAN INTERIOR OF ICE MACHINE. ALL ICE INSIDE ICE MACHINE VOLUNTARILLY DISCARDED AT THIS TIME. SERIOUS VIOLATION 7-38-005(A).
   • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
     • OBSERVED FOOD/DUST BUID UP ON VENTILATION HOOD FILTERS. INSTRUCTED MANAGER TO CLEAN HOOD FILTERS AND MAINTAIN.
   • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
     • LEFT SIDE SUSHI DISPLAY COOLER MISSING THERMOMETER. INSTRUCTED MANAGER TO PROVIDE THERMOMETER FOR COOLER.
5. CanvassSep 15, 2017

   2 infractions

   • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
     • INADEQUATE FOOD PROTECTION, FOUND 5 WINE BOTTLES STORED IN ICE BIN AT BAR. ICE IS USED FOR CONSUMPTION. INSTRUCTED NOT TO USE ICE THAT IS FOR DRINKS TO COOL DOWN WINE BOTTLES. SERIOUS CITATION ISSUED 7-38-005 (A) ICE IS DISCARDED.
   • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
     • NO CERTIFIED FOOD SERVICE MANAGER ON SITE DURING FOOD PREPARATION AND SERVICE ( SUSHI ) INSTRUCTED TO OBTAIN. SERIOUS CITATION ISSUED 7-38-012.
6. Canvass Re-InspectionDec 9, 2016

   0 infractions

7. CanvassDec 8, 2016

   4 infractions

   • 8. SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
     • FOUND BOTH LOW TEMPERATURE DISHMACHINES UNABLE TO ADEQUATELY SANITIZE (0 PPM CHLORINE) AT TIME OF INSPECTION: THE LOW TEMPERATURE DISHMACHINE BEHIND THE BAR AND THE LOW TEMPERATURE DISHMACHINE AT THE WAITER STATION BOTH WERE UNABLE TO SANITZE. BOTH MACHINES HAVE BEEN TAGGED AND CANNOT BE USED UNTIL RE-INSPECTED BY CDPH. ONCE THE MACHINES HAVE BEEN REPAIRED AND ARE PROPERLY SANITIZING, INSTRUCTED TO CONTACT THE DEPARTMENT FOR A TAG REMOVAL RE-INSPECTION (SEE COMMENTS FOR CONTACT INFORMATION). LOW TEMPERATURE DISHMACHINES MUST BE SANITIZING BETWEEN 50-100PPM CHLORINE. INSTRUCTED EMPLOYEES TO USE THE 3-COMPARTMENT SINK TO PROPERLY WASH, RINSE AND SANITIZE ALL DISHES, EQUIPMENT AND UTENSILS. CRITICAL VIOLATION 7-38-030
   • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
     • OBSERVED TIN FOIL BEING USED AS A LINER AROUND THE COOKING EQUIPMENT UNDER THE HOOD. INSTRUCTED TO USE NON-ABSORBENT LINERS THAT WILL NOT TEAR TO PROVIDE A SURFACE THAT CAN BE REGULARLY CLEANED WITHOUT BREAKING OR ABSORBING MOISTURE.
   • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
     • REPLACE THE PITTED CUTTING BOARD BETWEEN THE 2 COLD-HOLDING UNITS IN THE REAR PREP AREA.
   • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
     • DETAIL CLEAN THE LOWER COMPARTMENT OF THE FRYERS TO REMOVE GREASE BUILDUP AND MAINTAIN.
8. CanvassFeb 22, 2016

   3 infractions

   • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
     • DETAIL CLEAN THE TOP OF THE LOW TEMPERATURE DISHMACHINE TO REMOVE MINERAL DEPOSIT AND BUILDUP AND MAINTAIN.
   • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
     • INSTRUCTED TO HAVE THE HOODVENTS IN THE KITCHEN SERVICED AND MAINTAINED TO REMOVE GREASE AND DUST BUILDUP.
   • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
     • DETAIL CLEAN THE REACH-IN ICE CREAM FREEZER TO REMOVE FOOD DEBRIS BUILDUP AND MAINTAIN.
9. ComplaintMar 26, 2015

   4 infractions

   • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
     • POTENTIALLY HAZARDOUS FOOD (RAW SHORT RIBS) ON CUTTING BOARD AT COLD PREP STATION IN KITCHEN WITH INTERNAL TEMPERATURE OF 51.9 F. DEGREES. MANAGER VOLUNTARILY DISCARDED. APPROX. WT. 2LBS. VALUE $36.00. INSTRUCTED TO MAINTAIN PROPER COLD TEMPERATURE OF POTENTIALLY HAZARDOUS FOODS AT 40F. DEGREES OR LOWER. CITATION ISSUED 7-38-005(A).
   • 12. HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA
     • NO SANITARY HAND DRYING DEVICE/PAPER TOWELS AT FRONT EXPOSED HAND WASH SINK BEHIND 2ND FLOOR SUSHI BAR FOR PROPER HAND WASHING. MUST PROVIDE. CRITICAL VIOLATION 7-38-030.
   • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
     • CLEAN FLOORS IN KITCHEN AREA AND 4TH FLOOR DRY STORAGE FOOD AREA.
   • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
     • REMOVE CLUTTER IN 4TH FLOOR DRY FOOD FOOD STORAGE AREA AND ELEVATE FOOD ITEMS OFF FLOOR, ORGANIZE AND MAINTAIN AT ALL TIMES.
10. CanvassFeb 21, 2014

    9 infractions

    • 8. SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
      • SUSHI BAR LOW TEMPERATURE CHEMICAL DISH MACHINE NOT PROPERLY SANITIZING WHILE DISHES WERE BEING WASHED. 0 PPM CHLORINE NOTED AFTER SEVERAL ATTEMPTS AND PRIMING OF MACHINE. INSTRUCTED TO REPAIR MACHINE TO PROPERLY DISPENSE SANITIZER TO 100 PPM CHLORINE AND USE ADDITIONAL DISH MACHINES AVAILABLE ON PREMISES. MACHINE TAGGED HELD FOR INSPECTION AND MUST NOT USE UNTIL REPAIRED AND C.D.P.H. CONTACTED FOR RE-INSPECTION AND TAG REMOVAL. CRITICAL CITATION ISSUED 7-38-030.
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO VALID CITY OF CHICAGO SANITATION CERTIFICATE POSTED ON PREMISES. A VALID CITY OF CHICAGO SANITATION CERTIFICATE MUST BE POSTED ON PREMISES AT ALL TIMES. SERIOUS CITATION ISSUED. 7-38-012.
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • ALL BULK FOOD CONTAINERS IN ALL AREAS MUST BE LABELED. ALL PREPARED FOODS AND BAR LIQUIDS MUST BE LABELED AND DATED.
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • EXPOSED TABLEWARES AT PRE-SET TABLES MUST BE PROTECTED FROM CONTAMINATION. IE: COVERED/WRAPPED/INVERTED.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • CLEAN CUTTING BOARDS BEING STORED ON SHELVING IN MOP SINK. MUST NOT STORE FOOD CONTACT ITEMS IN MOP SINK. DIRT ENCRUSTED AND STAINED DISH RACKS FOR KITCHEN DISH MACHINE. MUST CLEAN OR REPLACE.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOOR BEHIND SERVER STATION DISH MACHINE WITH FOOD DEBRIS. MUST CLEAN AND MAINTAIN. FLOOR BASEBOARDS THROUGHOUT FOURTH FLOOR HALLWAY STORAGE FOR FOOD CONTAINERS IN POOR REPAIR, PEELING FROM WALL LEAVING OPEN HOLES AND GAPS. MUST REPLACE/REPAIR.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • ADEQUATE WALLS AND CEILINGS THAT ARE SMOOTH AND CLEANABLE MUST BE PROVIDED IN 4TH FLOOR PREP AREA.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • ELECTRIC FOOD SLICER AND TWO PREP TABLES MUST BE REMOVED FROM THE 4TH FLOOR REAR REFRIGERATION AREA OR MUST INSTALL EXPOSED HAND SINK WITH HOT AND COLD RUNNING WATER.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • ICE SCOOP IMPROPERLY STORED ON TOP OF MACHINE. MUST BE STORED IN A CLEAN CONTAINER WITH A SANITIZING SOLUTION.
11. CanvassJun 11, 2013

    5 infractions

    • 12. HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA
      • OBSERVED SEVERAL EXPOSED HANDSINKS WITHOUT SOAP AND PAPER TOWELS. THE BAR EXPOSED HANDSINK HAD NO SOAP AND NO PAPER TOWELS, THE SUSHI PREP AREA EXPOSED HANDSINK HAD NO SOAP, AND THE SERVICE STATION HANDSINK HAD NO SOAP AND NO PAPER TOWELS. MANAGEMENT PROVIDED SOAP AND PAPER TOWELS AT MY REQUEST. MANAGEMENT INSTRUCTED THAT SOAP AND PAPER TOWELS MUST BE AVAILABLE AT ALL TIMES FOR PROPER HANDWASHING. CRITICAL VIOLATION 7-38-030.
    • 17. POTENTIALLY HAZARDOUS FOOD PROPERLY THAWED
      • OBSERVED POTENTIALLY HAZARDOUS FOODS BEING THAWED IMPROPERLY. OBSERVED PACKAGES OF FROZEN SHRIMP BEING THAWED IN STANDING WATER IN THE 3 COMPARTMENT SINK. ALSO OBSERVED SEVERAL PACKAGES OF FISH STORED ON THE COUNTERTOP BEHIND THE SUSHI PREP AREA. MANAGEMENT INSTRUCTED TO THAW POTENTIALLY HAZARDOUS FOODS UNDER REFRIGERATION OR UNDER COLD RUNNING WATER (BELOW 70F). SERIOUS VIOLATION 7-38-005A.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • OBSERVED THE BAR HANDSINK LEAKING AT THE DRAIN LINE. MANAGEMENT INSTRUCTED TO REPAIR THE LEAK.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • SEVERAL COOLERS WERE MISSING A THERMOMETER INSIDE OF THEM. MANAGEMENT INSTRUCTED TO PROVIDE THERMOMETERS INSIDE OF ALL COOLERS, EXPECIALLY SUSHI COOLERS AND MILK COOLER IN SERVICE STATION.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • OBSERVED SEVERAL FOOD HANDLING EMPLOYEES WITHOUT A HAIR RESTRAINT. MANAGEMENT INSTRUCTED THAT ALL FOOD HANDLING EMPLOYEES MUST WEAR A HAIR RESTRAINT.
12. LicenseAug 27, 2012

    3 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • ICE BIN LIDS MUST BE PROVIDED AT THE BAR.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • INTERNAL THERMOMETERS NEEDED AT THE BAR COOLERS, MUST PROVIDE.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • WALL HOOKS FOR MOUNTING & PROPERLY STORING ALL CLEANING EQUIPMENT MUST BE PROVIDED, AT THE MOP SINK AREA.
13. LicenseAug 21, 2012

    0 infractions