MO'S ASIAN BISTRO

1353-1355 W FULLERTON AVE, CHICAGO, IL 60614 · Restaurant

13 inspections

1. CanvassMay 16, 2025

   0 infractions

2. Canvass Re-InspectionJul 22, 2024

   2 infractions

   • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
     • OBSERVED A TORN DOOR GASKET INSIDE 2-DOOR PREP COOLER LOCATED IN MAIN KITCHEN FOOD PREP AREA. MUST REPAIR AND MAINTAIN.
   • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
     • OBSERVED A TORN DOOR GASKET INSIDE 2-DOOR PREP COOLER LOCATED IN MAIN KITCHEN FOOD PREP AREA. MUST REPAIR AND MAINTAIN.
3. CanvassJul 12, 2024

   12 infractions

   • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
     • OBSERVED NO HAND WASHING SIGNS OR POSTERS NEAR HAND WASHING SINK IN FRONT SUSHI PREP AREA. MUST PROVIDE AND MAINTAIN.
   • 22. PROPER COLD HOLDING TEMPERATURES
     • OBSERVED IMPROPER COLD HOLDING TEMPERATURE OF TCS FOODS INSIDE 2-DOOR PREP COOLER SUCH AS COOKED CHICKEN AT 49.3F COOKED BEEF 48.8F AND COOKED SHRIMP AT 56.9F. MUST MAINTAIN COLD TCS FOODS AT 41.0F OR BELOW. MANAGER IMMEDIATELY AND VOLUNTARILY DISCARDED APPROXIMARELY #30 OF FOOD VALUE $150. PRIORITY VIOLATION 7-38-005. CITATION ISSUED.
   • 36. THERMOMETERS PROVIDED & ACCURATE
     • VISIBLE AND WORKING THERMOMETER NEEDED IN THE 2-DOOR FRONT SUSHI PREP COOLER. MUST PROVIDE AND MAINTAIN.
   • 40. PERSONAL CLEANLINESS
     • OBSERVED EMPLOYEES NOT WEARING HAIR RESTRAINTS WHILE FOOD IS BEING PREPARED AND SERVED. MUST WEAR A HAIR RESTRAINT AT ALL TIMES FOOD IS BEING PREPARED AND SERVED.
   • 43. IN-USE UTENSILS: PROPERLY STORED
     • OBSERVED ICE SCOOPS STORED INSIDE ICE MACHINE. MUST PROPERLY STORE ICE SCOOPS IN A CLEAN CONTAINER TO PREVENT CONTAMINATION.
   • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
     • OBSERVED ICE BUILD UP INSIDE MEAT CHEST FREEZER LOCATED IN REAR PREP AREA. INSTRUCTED TO REMOVE ICE AND MAINTAIN.
   • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
     • OBSERVED A TORN DOOR GASKET INSIDE 2-DOOR PREP COOLER LOCATED IN MAIN KITCHEN FOOD PREP AREA. MUST REPAIR AND MAINTAIN.
   • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
     • OBSERVED LEAKING FAUCET BASE AT THE 3-COMPARTMENT SINK LOCATED IN MAIN KTCHEN FODD PREP AREA. MUST REPAIR AND MAINTAIN.
   • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
     • OBSERVED A FEW BROKEN FLOOR TILES IN REAR PREP DISHWASHING AREA. MUST REPAIR/REPLACE AND MAINTAIN.
   • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
     • OBSERVED BURN OUT LIGHT BULBS IN REAR FOOD STORAGE AREA. MUST REPLACE BURN OUT LIGHTS AND MAINTAIN ADEQUATE LIGHTHING.
   • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
     • EMPLOYEES MUST NOT STORE PERSONAL BELONGINGS IN FOOD PREP OR FOOD STORAGE AREA. MUST PROVIDE A DESIGNATED EMPLOYEE STORAGE AREA FOR PERSONAL BELONGINGS.
   • 60. PREVIOUS CORE VIOLATION CORRECTED
     • PREVIOUS CORE VIOLATIONS NOT CORRECTED FROM INSPECTION REPORT#2573430 ON 03/29/2024. #37. ALL BULK FOODS SUCH AS CORN STARCH ETC. MUST BE LABELED WITH THE PRODUCT COMMON NAME. #41. ALL PREP AREA WIPING CLOTHS' MUST BE HELD IN A SANITIZING SOLUTION BETWEEN USE. #44. ALL STORED ITEMS THROUGHOUT FACILITY IN ALL AREAS MUST BE ELEVATED FROM THE FLOOR. #47. MUST NOT USE PLASTIC GROCERY BAGS AS FOOD CONTAINERS IN THE FREEZERS. MUST USE DISPOSABLE FOOD GRADE BAGS OR WASHABLE CONTAINERS. #49.THE FOLLOWING FOOD CONTACT SURFACES NOTED DIRTY WITH EXCESSIVE FOOD DEBRIS AND GREASE: THE INTERIOR AND EXTERIOR OF ALL FREEZERS AND COOLERS. BULK FOOD CONTAINERS. INTERIOR AND EXTERIOR OF ALL COOKING EQUIPMENT, OVENS, TOASTER OVEN, MICROWAVE, FOOD CART. MUST CLEAN AND MAINTAIN ALL. #49. ALL SHELVING THROUGHOUT FACILITY, FRONT AND REAR PREP AREAS DIRTY WITH GREASE, FOOD DEBRIS AND DIRT. ALL HAND WASHING SINKS WITH ENCRUSTED FOOD DEBRIS AND GREASE ON HANDLES, SINK SURFACES INCLUDING SOAP AND TOWEL DISPENSERS. MUST CLEAN ALL AND MAINTAIN. MUST NOT USE CARDBOARD OR CLOTH TOWELS AS LINER FOR SHELVING THROUGHOUT. #55. FLOORS THROUGHOUT ALL FOOD PREP AREAS, DISH AREA, DRY FOOD STORAGE AREAS, BEHIND ICE MACHINE AND UNDER FRONT THREE COMPARTMENT SINK AND CASHIER STATION WITH DIRT, GREASE AND FOOD DEBRIS. NOTED DIRTY FLOOR DRAINS AT THE DISH AREA AND UNDER THE KITCHEN THREE COMPARTMENT SINK. MUST CLEAN ALL AND MAINTAIN. BLACKENED, MOLDY WALL CAULKING AT THE ONE COMPARTMENT PREP SINK AT THE FRONT SUSHI PREP. MUST REPLACE. #55.SOILED MOP HEADS MUST BE STORED INVERTED AT THE UTILITY SERVICE SINK. PRIORITY FOUNDATION VIOLATION 7-42-090. CITATION ISSUED.
4. CanvassMar 29, 2023

   9 infractions

   • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
     • ALL BULK FOODS SUCH AS CORN STARCH ETC. MUST BE LABELED WITH THE PRODUCT COMMON NAME.
   • 41. WIPING CLOTHS: PROPERLY USED & STORED
     • ALL PREP AREA WIPING CLOTHS' MUST BE HELD IN A SANITIZING SOLUTION BETWEEN USE.
   • 44. UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED
     • ALL STORED ITEMS THROUGHOUT FACILITY IN ALL AREAS MUST BE ELEVATED FROM THE FLOORS.
   • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
     • MUST NOT USE PLASTIC GROCERY BAGS AS FOOD CONTAINERS IN THE FREEZERS. MUST USE DISPOSABLE FOOD GRADE BAGS OR WASHABLE CONTAINERS.
   • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
     • THE FOLLOWING FOOD CONTACT SURFACES NOTED DIRTY WITH EXCESSIVE FOOD DEBRIS AND GREASE: THE INTERIOR AND EXTERIOR OF ALL FREEZERS AND COOLERS. BULK FOOD CONTAINERS. INTERIOR AND EXTERIOR OF ALL COOKING EQUIPMENT, OVENS, TOASTER OVEN, MICROWAVE, FOOD CART. MUST CLEAN AND MAINTAIN ALL.
   • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
     • ALL SHELVING THROUGHOUT FACILITY, FRONT AND REAR PREP AREAS DIRTY WITH GREASE, FOOD DEBRIS AND DIRT.----ALL HAND WASHING SINKS WITH ENCRUSTED FOOD DEBRIS AND GREASE ON HANDLES, SINK SURFACES INCLUDING SOAP AND TOWEL DISPENSERS. MUST CLEAN ALL AND MAINTAIN.----MUST NOT USE CARDBOARD OR CLOTH TOWELS AS LINER FOR SHELVING THROUGHOUT.
   • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
     • FLOORS THROUGHOUT ALL FOOD PREP AREAS, DISH AREA, DRY FOOD STORAGE AREAS, BEHIND ICE MACHINE AND UNDER FRONT THREE COMPARTMENT SINK AND CASHIER STATION WITH DIRT, GREASE AND FOOD DEBRIS.----NOTED DIRTY FLOOR DRAINS AT THE DISH AREA AND UNDER THE KITCHEN THREE COMPARTMENT SINK. MUST CLEAN ALL AND MAINTAIN.-----BLACKENED, MOLDY WALL CAULKING AT THE ONE COMPARTMENT PREP SINK AT THE FRONT SUSHI PREP. MUST REPLACE.
   • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
     • SOILED MOP HEADS MUST BE STORED INVERTED AT THE UTILITY SERVICE SINK.
   • 60. PREVIOUS CORE VIOLATION CORRECTED
     • PREVIOUS CORE VIOLATION #58 NOT CORRECTED FROM 12-15-21 REPORT #2545666. #58- OBSERVED PROOF OF ALLERGEN TRAINING IS NEEDED FOR ALL CERTIFIED FOOD MANAGERS. PRIORITY FOUNDATION VIOLATION 7-42-090 CITATION ISSUED.
5. CanvassDec 15, 2021

   1 infraction

   • 58. ALLERGEN TRAINING AS REQUIRED
     • OBSERVED PROOF OF ALLERGEN TRAINING IS NEEDED FOR ALL CERTIFIED FOOD MANAGERS.
6. Canvass Re-InspectionOct 27, 2020

   5 infractions

   • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
     • ADDITIONAL LABELS WITH COMMON NAME IS NEEDED FOR DRY FOOD IN PLASTIC CONTAINERS IN STORAGE AREA
   • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
     • GREASE BUILD-UP ON INTERIOR AND EXTERIOR OF COOKING EQUIPMENT,SPECIALLY ALL DEEP FRYERS. ALSO MUST DETAIL CLEAN ALL FAUCET EXCESS GRIME. CLEAN AND MAINTAIN
   • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
     • EXCESS GRIME INSDE THE FLOOR DRAINS IN PREP AREAS CLEAN AND MAINTAIN.ALSO DETAIL CLEAN ALL CORNERS AND ALONG BASEBOARD WALL
   • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
     • MUST NOT USE CARDBOARD BOXES AS MATTING FOR FLOORS IN PREP AREA. MATTING MUST BE WASHABLE/CLEANABLE.
   • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
     • EXCESS UNUSED ITEMS IN LIQUOR STORAGE AREA IN THE KITCHEN.INSTRUCTED TO REMOVE AND ELEVATE ITEMS NEEDED 6"OFF THE FLOOR.
7. CanvassOct 19, 2020

   16 infractions

   • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
     • WATER AT HANDWASHING SINK IN PREP AREA SLOWLY DRAINNING,REPAIR CAUSE
   • 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
     • WE OBSERVED INTERIOR OF ICE MACHINE WITH EXCESS BLACK SLIME SUBSTANCE AT WATER RESERVOIR AND PANELS. ICE IS USED FOR HUMAN CONSUMPTION. INSTRUCTED TO CLEAN,SANITIZE AND MAINTAIN UNIT. PRIORITY FOUNDATION VIOLATION: 7-38-005,CITATION ISSUED
   • 21. PROPER HOT HOLDING TEMPERATURES
     • FOUND TCS FOOD:COOKED BROWN RICE INSIDE RICE HOT HOLDING UNIT IN PREP AREA AT TEMP OF 84.2F TO 84.6F. HOT FOOD MUST MAINTAIN TEMP OF 135F AND ABOVE. FOOD DISCARDED AND DENATURE.POUNDS 3,VALUE 15 PRIORITY VIOLATION: 7-38-005,CITATION ISSUED
   • 22. PROPER COLD HOLDING TEMPERATURES
     • TCS FOOD STORED INSIDE THE WALK-IN COOLER AT IMPROPER TEMPERATURE:5 POUNDS OF COOKED NOODLES AT TEMP OF 60.6F TO 64.1F.30 POUNDS OF RAW MARINATED BEEF AT TEMP OF 46.7F TO 48F. COLD FOOD MUST MAINTAIN TEMP OF 41F AND BELOW. FOOD DISCARDED AND DENATURED. POUND 35, VALUE 150. PRIORITY VIOLATION:7-38-005 CONSOLIDATED WITH ABOVE CITATION.
   • 35. APPROVED THAWING METHODS USED
     • IMPROPER THAWING. DIFFERENT TCS FOOD(FROZEN MIXED CREAM CHEESE,FISH) THAWING AT ROOM TEMPERATURE AT SUSHI AREA. FOOD IN QUESTION WITH ADEQUATE TEMPERATURE. INSTRUCTED PROPER THAWING METHODS (UNDER REFRIGERATION OR COLD RUNNING WATER IN A SINK ( ONLY 2 HOURS,WATER TEMP OF 70F).
   • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
     • ADDITIONAL LABELS WITH COMMON NAME IS NEEDED FOR DRY FOOD IN PLASTIC CONTAINERS IN STORAGE AREA
   • 40. PERSONAL CLEANLINESS
     • OBSERVED SOME EMPLOYEES NOT WEARING HAIR RESTRAINT IN PREP AREA.INSTRUCTED TO PROVIDE
   • 43. IN-USE UTENSILS: PROPERLY STORED
     • MUST RELOCATE MULTI USE UTENSILS HANGING FROM ABOVE THREE COMPARTMENT SINK TO MINIMIZE SOURCE OF CONTAMINATION
   • 45. SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED
     • KNIVES ARE STORED BETWEEN COOLERS AT TRAY LINE,MUST PROVIDE KNIFE RACK FOR THAT AREA
   • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
     • MUST NOT USE PLASTIC GROCERY BAGS AS FOOD CONTAINERS INSIDE THE REACH-IN COOLER AND FREEZERS. MUST USE WASHABLE CONTAINERS OR FOOD GRADE DISPOSABLE PLASTIC BAGS.SURFACE MUST BE SMOOTH AND CLEANABLE
   • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
     • MUST NOT USE MILK CRATES AS A MEANS OF ELEVATION FOR STORED ITEMS.
   • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
     • GREASE BUILD-UP ON INTERIOR AND EXTERIOR OF COOKING EQUIPMENT,SPECIALLY ALL DEEP FRYERS. ALSO MUST DETAIL CLEAN ALL FAUCET EXCESS GRIME. CLEAN AND MAINTAIN
   • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
     • EXCESS GRIME INSDE THE FLOOR DRAINS IN PREP AREAS CLEAN AND MAINTAIN.ALSO DETAIL CLEAN ALL CORNERS AND ALONG BASEBOARD WALL
   • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
     • MUST NOT USE CARDBOARD BOXES AS MATTING FOR FLOORS IN PREP AREA. MATTING MUST BE WASHABLE/CLEANABLE.
   • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
     • EXCESS UNUSED ITEMS IN LIQUOR STORAGE AREA IN THE KITCHEN.INSTRUCTED TO REMOVE AND ELEVATE ITEMS NEEDED 6"OFF THE FLOOR.
   • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
     • EMPLOYEES BAG,SWEATER ETC STORED AT SUSHI PREP AREA,INSTRUCTED TO PROVIDE A SEPARATE AREA/LOCKER FOR EMPLOYEE PERSONAL ITEMS. NO EMPLOYEE PERSONAL ITEMS MUST BE STORED IN PREP AREA
8. CanvassNov 19, 2019

   8 infractions

   • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
   • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
     • MUST POST HANDWASHING SIGNAGE AT ALL HANDWASHING SINKS IN PREP AREA AND TOILET ROOMS. INSTRUCTED TO MAINTAIN.
   • 23. PROPER DATE MARKING AND DISPOSITION
     • MUST PROVIDE DATE MARKINGS TO TCS/RTE FOODS, PREPARED ONSITE AND HELD IN COOLERS OVER 24 HRS. INSTRUCTED TO PROVIDE CONSUME BY DATES AND MAINTAIN. PRIORITY FOUNDATION 7-38-005 NO CITATION ISSUED.
   • 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
     • MUST PROVIDE A DISCLOSURE AND REMINDER STATEMENT ON MENUS REGARDING RAW OR UNDERCOOKED FOODS (SUSHI). INSTRUCTED TO MAINTAIN. PRIORITY FOUNDATION 7-38-005 NO CITATION ISSUED. (REFER TO HANDOUT)
   • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
     • MUST LABEL FOOD STORAGE CONTAINERS WITH COMMON FOOD NAMES; FLOUR, SUGAR, ETC., WHEN FOOD HAS BEEN REMOVED FROM ORIGINAL PACKAGING. INSTRUCTED TO MAINTAIN.
   • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
     • MUST DETAIL CLEAN BLADE ON MOUNTED CAN OPENER IN PREP AREA, Cutting or piercing parts of can openers shall be readily removable for cleaning and for replacement. INSTRUCTED TO MAINTAIN.
   • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
     • MUST DETAIL CLEAN FLOORS THROUGHOUT PREP AREA UNDER HEAVY EQUIPMENT AND CLEAN FLOORS IN WALK IN COOLER & FREEZER, INSTRUCTED TO MAINTAIN.
   • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
     • MUST CLEAN GREASE ACCUMULATION FROM HOOD FILTERS IN PREP AREA, INSTRUCTED TO MAINTAIN.
9. Canvass Re-InspectionMay 25, 2018

   1 infraction

   • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
     • OBSERVED READY TO EAT FOOD ITEMS NOT PROPERLY LABELED. MUST LABEL AND DATE ITEMS WITH THE PRODUCT NAME PREPARED BY DATE AND OR USUED BY DATE. MUST LABEL BULK FOOD STORAGE CONTAINERS IN REAR PREP AREA AND MUST MAINTAIN.
10. CanvassMay 16, 2018

    6 infractions

    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • PREVIOS MINOR VIOLATIONS NOT CORRECTED FROM 11/02/17 REPORT#2103088 32 MUST REPAIR BROKEN/CRACKED LIDS ON FOOD STORAGE CONTAINERS IN REAR STORAGE AREA. DISCONTINUE USING SODA CRATES AS STORAGE RACKS IN PREP AND WALK IN COOLER & FREEZER. 33 MUST DETAIL CLEAN GREASE AND/OR DRIED FOOD DEBRIS FROM THE FOLLOWING EQUIPMENT; WOK, GRILL, FRYER, BURNERS, LOWER SHELVES ON PREP TABLES IN PREP AND SUSHI BAR AREA, MOUNTED CAN OPENER, SODA NOZZLES AND CADDY'S. INTERIOR PANEL AND HOSES OF ICE MACHINE IN PREP AREA. GAS PIPES CONNECTED TO STOVE . INTERIOR CONTACT SURFACE OF MICROWAVES IN SUSHI AND REAR PREP AREAS. ALSO, CLEAN DEBRIS FROM STORAGE COMPARTMENTS BEHIND SUSHI BAR. 34 MUST DETAIL CLEAN DRIED FOOD DEBRIS FROM FLOORS UNDER HEAVY EQUIPMENT, AND DISH MACHINE IN PREP AREA (CORNERS), FLOOR BEHIND SUSHI BAR, AND IN STORAGE CLOSET IN PREP AREA. 35 MUST CLEAN EXCESSIVE GREASE ACCUMULATION FROM HOOD FILTERS IN REAR AND SUSHI PREP AREAS. CLEAN DUST ACCUMULATION FROM CEILING VENTS THROUGHOUT. 36 MUST CLEAN UNKNOWN DEBRIS FROM LIGHT SHIELDS IN PREP AREA SERIOUS VIOLATION 7-42-090
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • OBSERVED READY TO EAT FOOD ITEMS NOT PROPERLY LABELED. MUST LABEL AND DATE ITEMS WITH THE PRODUCT NAME PREPARED BY DATE AND OR USUED BY DATE. MUST LABEL BULK FOOD STORAGE CONTAINERS IN REAR PREP AREA AND MUST MAINTAIN.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED GROCERY BAGS BEING USED TO STORE FOOD INSIDE WALK-IN FREEZER. MUST DISCONTINUE USE OF GROCERY BAGS. MUST USE A FOOD GRADE BAGS.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • VISIBLE AND WORKING THERMOMETER NEEDED IN THE FRONT 2-DOOR PREP SUSHI COOLER. MUST PROVIDE AND MAINTAIN.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • OBSERVED ITEMS NOT ELEVATED 6INCHES OFF FLOOR IN KITCHEN FOOD PREP AREA AND FRONT SUSHI PREP AREA. MUST ELEVATE ITEMS AND MAINTAIN.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • OBSERVED WIPING CLOTHS STORED ON TOP OF PREP TABLES IN KITCHEN FOOD PREP AREA AND FRONT SUSHI PREP AREA. MUST PROPERLY STORE WIPING CLOTHS IN A SANITIZING SOLUTION WHEN NOT IN USE. OBSERVED ICE SCOOPS STORED INSIDE ICE BIN IN THE FRONT SUSHI BAR AREA. MUST PROPERLY STORE ICE SCOOPS IN A CLEAN CONTAINER TO PREVENT CONTAMINATION.
11. CanvassNov 2, 2017

    7 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST REPAIR BROKEN/CRACKED LIDS ON FOOD STORAGE CONTAINERS IN REAR STORAGE AREA. DISCONTINUE USING SODA CRATES AS STORAGE RACKS IN PREP AND WALK IN COOLER & FREEZER.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST DETAIL CLEAN GREASE AND/OR DRIED FOOD DEBRIS FROM THE FOLLOWING EQUIPMENT; WOK, GRILL, FRYER, BURNERS, LOWER SHELVES ON PREP TABLES IN PREP AND SUSHI BAR AREA, MOUNTED CAN OPENER, SODA NOZZLES AND CADDY'S. INTERIOR PANEL AND HOSES OF ICE MACHINE IN PREP AREA. GAS PIPES CONNECTED TO STOVE . INTERIOR CONTACT SURFACE OF MICROWAVES IN SUSHI AND REAR PREP AREAS. ALSO, CLEAN DEBRIS FROM STORAGE COMPARTMENTS BEHIND SUSHI BAR.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST DETAIL CLEAN DRIED FOOD DEBRIS FROM FLOORS UNDER HEAVY EQUIPMENT, AND DISH MACHINE IN PREP AREA (CORNERS), FLOOR BEHIND SUSHI BAR, AND IN STORAGE CLOSET IN PREP AREA.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST CLEAN EXCESSIVE GREASE ACCUMULATION FROM HOOD FILTERS IN REAR AND SUSHI PREP AREAS. CLEAN DUST ACCUMULATION FROM CEILING VENTS THROUGHOUT.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • MUST CLEAN UNKNOWN DEBRIS FROM LIGHT SHIELDS IN PREP AREA.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST REPAIR SLOW DRAIN IN EXPOSED HAND SINK ON WEST WALL IN REAR PREP AREA.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MUST ORGANIZE AND/OR REMOVE CLUTTER FROM STORAGE CLOSET IN PREP REAR AREA.
12. CanvassJan 3, 2017

    10 infractions

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO CITY OF CHICAGO CERTIFIED MANGER ON SITE DURING THE INSPECTION, WHILE POTENTIALLY HAZARDOUS FOODS; CHICKEN, SHRIMP, RICE, ETC., ARE BEING PREPARED OR SERVED. INSTRUCTED TO HAVE ORIGINAL COPIES OF THE SANITATION LICENSES POSTED, AND THE MANAGER ON SITE AT ALL TIMES, WHEN POTENTIALLY HAZARDOUS FOODS ARE BEING PREPARED OR SERVED. SERIOUS VIOLATION. 7-38-012.
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • MUST LABEL FOOD CONTAINER (RICE) IN THE PREP AREA, AND MAINTAIN.
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • MUST STORE MULTI USE UTENSIL PROPERLY. NOT HANGING ON THE FRONT OF THE OVEN, BUT INVERTED, TO PREVENT CROSS CONTAMINATION AND MAINTAIN.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST DISCONTINUE USE OF GROCERY BAGS BEING USED TO STORE FOOD IN COOLERS AND FREEZERS, AND THE USE OF CARDBOARD ON FLOORS. BOTH ARE PROHIBITED.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • THE FOLLOWING CONTACT EQUIPMENT NEEDS TO BE CLEANED; INTERIOR SURFACES OF THE 1-DOOR COOLER AND FREEZER IN THE REAR PREP AREA. STOVE, OVEN, AND THE LOWER SHELF ON THE PREP TABLES IN REAR PREP AREA. ALSO, ALL CONTACT SURFACES IN THE FRONT PREP AREA. INSTRUCTED TO DETAIL CLEAN ALL AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST CLEAN FLOORS IN THE FOLLOWING AREAS; UNDER HEAVY EQUIPMENT IN THE FRONT (SUSHI BAR) AND REAR PREP AREAS. ALSO,WALK IN COOLER AND FREEZER. INSTRUCTED TO DETAIL ALL AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED HOODS AND FILTERS IN FRONT AND REAR PREP AREAS NOT CLEAN, EXCESSIVE DUST ACCUMULATION. INSTRUCTED TO DETAIL CLEAN ALL AND MAINTAIN.
    • 39. LINEN: CLEAN AND SOILED PROPERLY STORED
      • OBSERVED SOILED LINENS BEING STORED IMPROPERLY THROUGHOUT THE REAR PREP AREA. INSTRUCTED TO STORE IN SANITIZER WATER (BUCKET)WHILE NOT IN USE AND MAINTAIN.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • OBSERVED HAIR RESTRAINTS NOT BEING WORN BY STAFF WHILE PREPARING FOOD IN REAR PREP. INSTRUCTED TO WEAR HAIR RESTRAINTS AT ALL TIMES WHILE PREPARING FOOD IN THE PREP AREA.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • FOOD HANDLER REQUIREMENTS NOT MET. INFORMATION PROVIDED.
13. LicenseJan 19, 2016

    1 infraction

    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • CONSTRUCTION MATERIALS AT REAR OUTSIDE AREA. REMOVE ALL UNECESSARY ARTICLES DUE TO POTENTIAL PEST HARBORAGE.