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UMAI

730 S CLARK ST, CHICAGO, IL 60605 · Restaurant

25 inspections

  1. Canvass

    2 infractions

    • 22. PROPER COLD HOLDING TEMPERATURES
      • OBSERVED 15LBS OF READY TO EAT TCS PORK IN 2-DOOR REFRIGERATOR IN KITCHEN WITH A TEMPERATURE MEASSURING AT 50.7 F. MANAGER VOLUNTARILY DISCARDED PRODUCT THROUGH DENATURING PROCESS WITH A VALUE OF $60. MUST HAVE COLD HOLDING FOODS AT 41.0F OR BELOW. PRIORITY VIOLATION CITATION ISSUED 7-38-005
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED AN ACCUMULATION OF FOOD DEBRIS AND GREASE INSIDE FRYER CABINET. INSTRUCTED TO CLEAN AND MAINTAIN.
  2. Canvass

    11 infractions

    • 22. PROPER COLD HOLDING TEMPERATURES
      • OBSERVED TCS FOODS AT INADEQUATE COLD HOLDING TEMPERATURE, OBSERVED ABOUT 10LBS OF RAW EGGS AT 68F-70F IN A BOX IN THE FOOD PREP AREA, BEEF AT 68F AND CHICKEN AT 69.4F. INSTRUCTED TO DISCARD AND DENATURE SAID TCS FOODS AND ALWAYS MAINTAIN ALL COLD HOLDING TCS FOODS AT 41F OR BELOW AT ALL TIMES. MANAGER DISCARDED SAID TCS FOOD DURING THE INSPECTION. PRIORITY VIOLATION. CITATION ISSUED 7-38-005.
    • 29. COMPLIANCE WITH VARIANCE/SPECIALIZED PROCESS/HACCP
      • FOUND APPROX 20 LBS OF VACUUM PACKAGED FOOD ITEMS: COOKED PORK.FOUND NO HACCP PLAN ON SITE. VACUUM PACKAGED FOOD ITEMS AND VACUUM PACKAGED MACHINE TAGGED AND HELD FOR INSPECTION BY THE DEPARTMENT OF PUBLIC HEALTH. INSTRUCTED TO NO LONGER SERVE FOOD ITEMS UNTIL HACCP PLAN IS APPROVED BY DEPARTMENT AND INSPECTOR REMOVES TAG FROM SAID FOOD ITEMS. PRIORITY FOUNDATION VIOLATION. 7-38-005. CITATION ISSUED.
    • 32. VARIANCE OBTAINED FOR SPECIALIZED PROCESSING METHODS
      • FOUND NO HACCP OR VARIANCE ON SITE. INSTRUCTED MANAGER TO PROVIDE. PRIORITY FOUNDATION VIOLATION. 7-38-005. CITATION CONSOLIDATED WITH VIOLATION #29.
    • 35. APPROVED THAWING METHODS USED
      • OBSERVED FROZEN MEAT THAWING IN A PLASTIC CONTAINER IN THE FOOD PREP AREA. MANAGEMENT INSTRUCTED TO THAW TCS FOODS UNDER COLD RUNNING WATER, IN THE REFRIGERATOR OR IN THE MICROWAVE AS PART OF A CONTINUOUS COOKING PROCESS.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED CARDBOARD USED AS LINER ON FLOORS IN SUSHI AREA. INSTRUCTED MANAGER TO REMOVE ALL CARDBOARD FROM SHELVING UNITS. ALL FOOD AND NON-FOOD CONTACT SURFACES MUST BE SMOOTH AND EASILY CLEANABLE.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED TORN/DAMAGED RUBBER GASKET ON DOOR OF THE COOLER IN THE PREP AREA. INSTRUCTED TO REPAIR OR REPLACE GASKET.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • NOTED ASSORTED FOOD ITEMS INSIDE COOLERS AND REFRIGERATION UNITS WITH FOOD STORED INSIDE PLASTIC GROCERY BAGS. INSTRUCTED TO PROPERLY STORE ALL FOOD ITEMS INSIDE APPROVED FOOD GRADE CONTAINERS
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED AN EXCESSIVE AMOUNT OF FOOD AND GREASE DEBRIS IN BETWEEN ALL COOKING EQUIPMENT, INSIDE OF THE FRYERS AND AROUND THE REFRIGERATION UNIT GASKETS. INSTRUCTED TO CLEAN AND SANITIZE ALL.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED ACCUMULATED GREASE AND FOOD DEBRIS ON INTERIOR AND EXTERIOR SURFACES OF COOKING EQUIPMENT, PREP TABLES, COOLERS, FREEZERS, SHELVING UNITS. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • INTERIOR OF FLOOR DRAINS AND FLOORS IN THE UNDER THE COOKING EQIPMENT WITH FOOD, DIRT AND DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN FLOOR DRAINS AND FLOORS. -WALLS AND CEILING TILES WITH DIRT, DUST, GREASE AND FOOD IN THE FOOD PREP AREA. INSTRUCTED TO CLEAN AND MAINTAIN WALLS AND CEILING TILES.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED SOILED MOP HEADS NOT PROPERLY STORED. INSTRUCTED MANAGER TO HANG MOP HEADS TO PREVENT INSECT BREEDING.
  3. Canvass

    7 infractions

    • 40. PERSONAL CLEANLINESS
      • FOOD HANDLERS/EMPLOYEES IN FOOD PREP AREA AND NOT WEARING A HAIR RESTRAINT. INSTRUCTED TO HAVE FOOD HANDLERS/EMPLOYEES WEAR A HAIR RESTRAINT WHEN IN THE FOOD PREP AREA.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • DOOR TO FRYER MISSING. INSTRUCTED TO PROVIDE/REPLACE MISSING DOOR TO FRYER AND MAINTAIN.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • THE INTERIOR OF THE DEEP FRYERS WITH GREASE BUILD UP. INSTRUCTED TO CLEAN AND MAINTAIN FRYERS.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • LOWER SURFACE OF THE INTERIOR OF THE REACH IN FREEZERS WITH BLOOD SPILLS, FOOD AND DIRT. INSTRUCTED TO CLEAN AND MAINTAIN ALL SURFACES.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • INTERIOR OF FLOOR DRAINS AND FLOORS IN THE UNDER THE COOKING EQIPMENT WITH FOOD, DIRT AND DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN FLOOR DRAINS AND FLOORS. -WALLS AND CEILING TILES WITH DIRT, DUST, GREASE AND FOOD IN THE FOOD PREP AREA. INSTRUCTED TO CLEAN AND MAINTAIN WALLS AND CEILING TILES.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • NO FOOD HANDLER'S CERTIFICATES AVAILABLE TO REVIEW. INSTRUCTED TO PROVIDE AND MAINTAIN A VALID FOOD HANDLER'S CERTIFICATE FOR ALL EMPLOYEES WHO DO NOT HAVE THE CFM CERTIFICATE.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • NO ALLERGEN TRAINING CERTIFICATE AVAILABLE FOR THE CFM ON DUTY. INSTRUCTED TO OBTAIN AND MAINTAIN AN ALLERGEN TRAINING CERTIFICATE FOR ALL CFMs.
  4. Canvass Re-Inspection

    6 infractions

    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • 3-302.12 OBSERVED DRY FOODS STORAGE CONTAINERS NOT LABELED. INSTRUCTED TO PROVIDE A LABEL WITH THE PRODUCT NAME FOR ALL DRY STORAGE CONTAINERS.
    • 45. SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED
      • 4-904.11 OBSERVED TO GO CONTAINERS AND PLATES NOT INVERTED AT THE FRONT SUSHI PREP AREA COUNTER. INSTRUCTED TO INVERT KITCHENWARE IN ORDER TO PROTECT FROM POSSIBLE CONTAMINATION.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • 4-601.11(C) OBSERVED AN EXCESSIVE AMOUNT OF FOOD AND GREASE DEBRIS IN BETWEEN ALL COOKING EQUIPMENT, INSIDE OF THE FRYERS AND AROUND THE REFRIGERATION UNIT GASKETS. INSTRUCTED TO CLEAN AND SANITIZE ALL.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • 5-204.12 UNABLE TO LOCATE THE BACK FLOW PREVENTION DEVICE ON THE ICE MACHINE. INSTRUCTED TO LOCATE OR PROVIDE.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • 5-501.17 OBSERVED NO COVERED RECEPTACLE INSIDE OF THE WOMEN'S TOILET ROOM. INSTRUCTED TO PROVIDE.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6-501.114 OBSERVED EXCESSIVE CLUTTER IN THE REAR AROUND THE HOT WATER HEATER AND ITEMS STORED ON THE GROUND IN THE DRY STORAGE AREA, BY THE DISH MACHINE, AND UNDER THE REAR 3 COMPARTMENT SINK. INSTRUCTED TO REMOVE CLUTTER, ORGANIZE AND STORE ALL ITEMS AT LEAST 6 INCHES FROM THE GROUND.
  5. Canvass

    13 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • 5-202.12(A) OBSERVED INADEQUATE HOT WATER AT THE WOMEN'S AND MEN'S TOILET ROOMS HAND WASHING SINK, AT THE TIME OF THE INSPECTION HOT WATER ONLY REACHED 77.2F. INSTRUCTED TO REPAIR AND ALWAYS MAINTAIN AN ADEQUATE HOT WATER TEMPERATURE OF 100F AT ALL TIMES. PRIORITY VIOLATION. CITATION ISSUED 7-38-030(C).
    • 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
      • 4-501.114 OBSERVED THE LOW TEMPERATURE DISH MACHINE NOT PROPERLY SANITIZING, AT THE TIME OF THE INSPECTION SAID DISH MACHINE WAS IN USE AND SANITIZING AT 0PPM. INSTRUCTED TO ALWAYS PROPERLY SANITIZE AT 50PPM-100PPM AT ALL TIMES. DISH MACHINE TECHNICIAN ARRIVED DURING THE INSPECTION TO REPAIR SAID DISH MACHINE AND BY THE END OF THE INSPECTION SAID DISH MACHINE WAS SANITIZING AT 100PPM. PRIORITY VIOLATION. CITATION ISSUED 7-38-025.
    • 21. PROPER HOT HOLDING TEMPERATURES
      • 3-501.16(A:1) OBSERVED INADEQUATE HOT HOLDING TEMPERATURES OF TCS FOODS, OBSERVED ABOUT 8 LBS OF COOKED FISH AND COOKED SHRIMP AT 98.6F BEING HELD UNDER A HEAT LAMP IN THE SUSHI FOOD PREP AREA. INSTRUCTED TO DISCARD AND DENATURE SAID TCS FOODS AND ALWAYS MAINTAIN ALL HOT HOLDING TCS FOODS AT 135F OR ABOVE AT ALL TIMES. EMPLOYEE DISCARDED SAID TCS FOODS DURING THE INSPECTION. PRIORITY VIOLATION. CITATION ISSUED 7-38-005.
    • 22. PROPER COLD HOLDING TEMPERATURES
      • 3-501.16(A:2,&B) OBSERVED TCS FOODS AT INADEQUATE COLD HOLDING TEMPERATURE, OBSERVED ABOUT 3 LBS OF RAW EGGS AT 68F IN A BOX IN THE FOOD PREP AREA. INSTRUCTED TO DISCARD AND DENATURE SAID TCS FOODS AND ALWAYS MAINTAIN ALL COLD HOLDING TCS FOODS AT 41F OR BELOW AT ALL TIMES. MANAGER DISCARDED SAID TCS FOOD DURING THE INSPECTION. PRIORITY VIOLATION. CITATION ISSUED UNDER VIOLATION #21.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • 3-302.12 OBSERVED DRY FOODS STORAGE CONTAINERS NOT LABELED. INSTRUCTED TO PROVIDE A LABEL WITH THE PRODUCT NAME FOR ALL DRY STORAGE CONTAINERS.
    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • 6-501.111 OBSERVED EVIDENCE OF LIVE INSECT ACTIVITY ON SITE. OBSERVED ABOUT 5 LIVE LARGE FLIES FLYING AROUND THE CUSTOMER DINING AREA, IN THE WOMEN'S TOILET ROOM AND IN THE REAR FOOD PREP AREA. ALSO OBSERVED ABOUT 30 LIVE SMALL FLIES FLYING AROUND THE CUSTOMER DINING AREA AND ON THE WALLS OF THE CUSTOMER DINING AREA AND THE FRONT AND REAR FOOD PREP AREAS. OBSERVED A LIVE COCKROACH CRAWLING ON A CONTAINER OF FOOD THAT WAS STORED ON TOP OF THE 3 COMPARTMENT SINK LOCATED IN THE SUSHI PREP AREA, A LIVE COCKROACH CRAWLING IN A TOILET STALL IN THE WOMEN'S TOILET ROOM AND A LIVE COCKROACH CRAWLING ON THE WALL NEXT TO THE SMALL REFRIGERATOR OF THE FRONT SUSHI PREP AREA. INSTRUCTED TO ELIMINATE LIVE INSECT ACTIVITY, CLEAN AND SANITIZE AFFECTED AREAS AND RECOMMENDED CONTACTING PEST CONTROL FOR A SERVICE. PRIORITY FOUNDATION. CITATION ISSUED 7-38-020(A).
    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • 6-501.112 OBSERVED AN EXCESSIVE NUMBER OF DEAD COCKROACHES IN THE REAR FOOD PREP AREA AROUND THE HOT WATER HEATER AND UNDER THE DISH MACHINE. INSTRUCTED TO REMOVE DEAD COCKROACHES, CLEAN AND SANITIZE.
    • 45. SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED
      • 4-904.11 OBSERVED TO GO CONTAINERS AND PLATES NOT INVERTED AT THE FRONT SUSHI PREP AREA COUNTER. INSTRUCTED TO INVERT KITCHENWARE IN ORDER TO PROTECT FROM POSSIBLE CONTAMINATION.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • 4-601.11(C) OBSERVED AN EXCESSIVE AMOUNT OF FOOD AND GREASE DEBRIS IN BETWEEN ALL COOKING EQUIPMENT, INSIDE OF THE FRYERS AND AROUND THE REFRIGERATION UNIT GASKETS. INSTRUCTED TO CLEAN AND SANITIZE ALL.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • 5-204.12 UNABLE TO LOCATE THE BACK FLOW PREVENTION DEVICE ON THE ICE MACHINE. INSTRUCTED TO LOCATE OR PROVIDE.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • 5-501.17 OBSERVED NO COVERED RECEPTACLE INSIDE OF THE WOMEN'S TOILET ROOM. INSTRUCTED TO PROVIDE.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6-501.12 OBSERVED FLOORS THROUGHOUT WITH ACCUMULATED DIRT DEBRIS. INSTRUCTED TO CLEAN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6-501.114 OBSERVED EXCESSIVE CLUTTER IN THE REAR AROUND THE HOT WATER HEATER AND ITEMS STORED ON THE GROUND IN THE DRY STORAGE AREA, BY THE DISH MACHINE, AND UNDER THE REAR 3 COMPARTMENT SINK. INSTRUCTED TO REMOVE CLUTTER, ORGANIZE AND STORE ALL ITEMS AT LEAST 6 INCHES FROM THE GROUND.
  6. Canvass Re-Inspection

    1 infraction

    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • 3-307.11 OBSERVED NO SPLASH GUARD AT HAND WASHING SINK IN SUSHI BAR. INSTRUCTED MANAGER TO INSTALL SPLASH GUARD.
  7. Canvass

    7 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED NO HOT WATER AT HAND WASHING SINKS IN TOILET ROOMS. WATER IN BOTH TOILET ROOMS REACHED AT MAXIMUM TEMPERATURE OF 73 F. INSTRUCTED MANAGER TO ENSURE ALL HAND WASHING HOLD A MINIMUM HOT WATER TEMPERATURE OF 100 F. PRIORITY VIOLATION 7-38-030 (C). CITATION ISSUED.
    • 22. PROPER COLD HOLDING TEMPERATURES
      • OBSERVED SEVERAL TCS FOODS HELD AT INADEQUATE TEMPERATURES RANGING FROM 47 F -51 F. INSTRUCTED MANAGER TO ENSURE ALL COLD FOODS ARE HELD AT 41 F AND BELOW. MANAGER DISCARDED: 1 POUND SALMON, 1/2 POUND TOFU, 1/2 POUND LEAFY GREENS, 1/4 POUND SPINACH, AND 1/4 POUND FISH ($60). PRIORITY VIOLATION 7-38-005. CITATION ISSUED.
    • 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
      • OBSERVED NO CONSUMER ADVISORY DISCLOSURE (WITH FOOTNOTE) OR REMINDER ON THE MENU FOR ALL ITEMS THAT CAN BE ORDERED UNDERCOOKED OR RAW (BEEF, SUSHI). INSTRUCTED TO PROVIDE A DISCLOSURE (WITH FOOTNOTE) AND REMINDER ON ALL ITEMS THAT CAN BE ORDERED UNDERCOOKED OR RAW. PRIORITY FOUNDATION 7-38-005.
    • 29. COMPLIANCE WITH VARIANCE/SPECIALIZED PROCESS/HACCP
      • OBSERVED NO VARIANCE OBTAINED FOR ROOM TEMPERATURE SUSHI RICE. MUST OBTAIN VARIANCE FOR SUSHI RICE. INSTRUCTED TO PROVIDE UPDATED LETTER FROM A CERTIFIED LAB, VERIFYING THE pH OF THE SUSHI RICE OR KEEP A pH METER ONSITE CAPABLE OF DETERMINING THE pH. PRIORITY FOUNDATION #7-38-005. CITATION ISSUED.
    • 33. PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
      • OBSERVED COOLER IN SUSHI BAR WITH INTERNAL AIR TEMPERATURES OF 53 F INSTRUCTED MANAGER TO ENSURE ALL COOLERS HAVE AN INTERNAL AIR TEMPERATURE OF 41 AND BELOW. UNIT TAGGED. PRIORITY VIOLATION 7-38-005. CITATION ISSUED.
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • OBSERVED NO SPLASH GUARD AT HAND WASHING SINK IN SUSHI BAR. INSTRUCTED MANAGER TO INSTALL SPLASH GUARD.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED DEBRIS AND SOIL BUILD UP ON THE INTERIOR OF SEVERAL COOLERS. INSTRUCTED MANAGER TO CLEAN.
  8. Complaint Re-Inspection

    3 infractions

    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • 3-302.12 OBSERVED NO LABELS ON THE DRY STORAGE CONTAINERS. INSTRUCTED TO PROVIDE LABELS WITH THE COMMON NAME OF FOOD FOR ALL ITEMS OUT OF THE ORIGINAL PACKAGES.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • 4-601.11(C) OBSERVED THE INTERIOR OF THE FRYERS WITH ACCUMULATED FOOD AND GREASE DEBRIS. INSTRUCTED TO CLEAN.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • 5-204.12 UNABLE TO LOCATE THE BACK FLOW PREVENTION DEVICE ON THE ICE MACHINE. INSTRUCTED TO LOCATE.
  9. Complaint

    9 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • 2-102.14(O) OBSERVED NO EMPLOYEE HEALTH POLICY ON SITE. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION 7-38-010.
    • 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
      • 3-603.11 OBSERVED NO CONSUMER ADVISORY DISCLOSURE (WITH FOOTNOTE) OR REMINDER ON THE MENU FOR ALL ITEMS THAT CAN BE ORDERED UNDERCOOKED OR RAW (BEEF, SUSHI). INSTRUCTED TO PROVIDE A DISCLOSURE (WITH FOOTNOTE) AND REMINDER ON ALL ITEMS THAT CAN BE ORDERED UNDERCOOKED OR RAW. PRIORITY FOUNDATION 7-38-005.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • 3-302.12 OBSERVED NO LABELS ON THE DRY STORAGE CONTAINERS. INSTRUCTED TO PROVIDE LABELS WITH THE COMMON NAME OF FOOD FOR ALL ITEMS OUT OF THE ORIGINAL PACKAGES.
    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • 6-501.111 OBSERVED EVIDENCE OF PEST ACTIVITY ON SITE. OBSERVED ABOUT 15 LIVE SMALL FLIES FLYING AROUND IN THE FOOD PREP AREAS AND THE WOMEN'S TOILET ROOM. INSTRUCTED TO ELIMINATE LIVE SMALL FLIES ACTIVITY, CLEAN AND SANITIZE AFFECTED AREAS, AND RECOMMENDED CONTACTING PEST CONTROL FOR A SERVICE. PRIORITY FOUNDATION. CITATION ISSUED 7-38-020(A).
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • 3-305.11 OBSERVED WATER JUGS WITHOUT LIDS. INSTRUCTED TO PROVIDE LIDS FOR WATER JUGS TO PREVENT FROM ANY POSSIBLE CONTAMINATION.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • 4-601.11(C) OBSERVED THE INTERIOR OF THE FRYERS WITH ACCUMULATED FOOD AND GREASE DEBRIS. INSTRUCTED TO CLEAN.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • 5-204.12 UNABLE TO LOCATE THE BACK FLOW PREVENTION DEVICE ON THE ICE MACHINE. INSTRUCTED TO LOCATE.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • 5-501.17 OBSERVED NO COVERED RECEPTACLE INSIDE OF THE WOMEN'S TOILET ROOM. INSTRUCTED TO PROVIDE.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6-501.12 OBSERVED ACCUMULATED DIRT AND FOOD DEBRIS ON THE FLOORS IN THE REAR FOOD PREP AREA. INSTRUCTED TO CLEAN.
  10. Complaint

    3 infractions

    • 14. REQUIRED RECORDS AVAILABLE: SHELLSTOCK TAGS, PARASITE DESTRUCTION
      • DISCUSSED RAW BLUE AND YELLOW FIN FISH. SUSHI CHEF STATES THAT THEY RECEIVE WHOLE FRESH YELLOW FIN FISH. THE FISH IS FROZEN ONCE IT IS CLEANED AND DRESSED BY THE CHEF. INSTRUCTED THE PERSON IN CHARGE THAT SUSHI FISH THAT IS FROZEN BY THE RESTAURANT MUST HAVE RECORDS VERIFYING THAT THEY FREEZE IT AND MAINTAIN RECORDS FOR 90 DAYS AS VERIFICATION OF PARASITE DESTRUCTION. PRIORITY FOUNDATION 7-38-005. NO CITATION ISSUED.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • INSTRUCTED TO CLEAN THE BOTTOM INTERIOR OF FRYERS TO REMOVE GREASE AND EXTERIOR SURFACES OF FRYERS IN KITCHEN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • INSTRUCTED TO CLEAN THE FLOOR AND FLOOR DRAINS UNDER THE COOKING EQUIPMENT (WOK AREA) AND THE DISHMACHINE IN THE MAIN KITCHEN.
  11. Canvass Re-Inspection

    4 infractions

    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • 2-501.11 OBSERVED NO VOMIT AND DIARRHEA PROCEDURE OR CLEANING MATERIALS TO CLEAN UP SAID INCIDENT ON SITE. FACILITY MUST PROVIDE PROCEDURES AND CLEANING MATERIALS (GLOVES, MASK, DISPOSABLE MOP, DISINFECTANT RATED FOR NOROVIRUS) FOR EMPLOYEES TO FOLLOW AND USE WHEN RESPONDING TO VOMITING OR DIARRHEAL EVENTS. INSTRUCTED MANAGER TO PROVIDE. PRIORITY FOUNDATION VIOLATION. 7-38-005. NO CITATION ISSUED.
    • 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
      • 4-602.11(B-E) OBSERVED A MINIMAL AMOUNT OF BLACK MOLD LIKE SUBSTANCE THROUGHOUT INTERIOR OF ICE MACHINE. MUST CLEAN SANITIZE AND MAINTAIN.
    • 23. PROPER DATE MARKING AND DISPOSITION
      • 3-501.17 OBSERVED READY-TO-EAT TIME/ TEMEPERATURE CONTROL FOR SAFETY FOODS (TCS): COOKED NOODLES, MUSHROOM SAUCE, MISO SOUP HELD FOR OVER 24 HOURS WITHOUT DISCARD DATE. INSTRUCTED FACILITY TO PROVIDE DISCARD DATE FOR ANY READY-TO-EAT TCS FOODS HELD FOR OVER 24 HOURS. PRIORITY FOUNDATION. 7-38-005. NO CITATION ISSUED.
    • 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
      • OBSERVED TUNA, SALMON, AND CRAB ON MENU SAID ITEMS CAN BE ORDERED RAW. INSTRUCTED FACILITY TO PROVIDE FOOTNOTE, DISCLOSURE AND REMINDER FOR MENU ITEMS THAT CAN BE ORDERED UNDER COOKED. PRIORITY FOUNDATION. NO CITATION ISSUED.7-38-005
  12. Canvass

    10 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. PRIORITY FOUNDATION. 7.38.010. NO CITATION ISSUED.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • OBSERVED NO VOMIT AND DIARRHEA PROCEDURE OR CLEANING MATERIALS TO CLEAN UP SAID INCIDENT ON SITE. FACILITY MUST PROVIDE PROCEDURES AND CLEANING MATERIALS (GLOVES, MASK, DISPOSABLE MOP, DISINFECTANT RATED FOR NOROVIRUS) FOR EMPLOYEES TO FOLLOW AND USE WHEN RESPONDING TO VOMITING OR DIARRHEAL EVENTS. INSTRUCTED MANAGER TO PROVIDE. PRIORITY FOUNDATION VIOLATION. 7-38-005. NO CITATION ISSUED.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • FOUND NO RUNNING HOT WATER ON SITE AT HANDWASHING SINK LOCATED AT REAR PREP AT TIME OF INSPECTION. MUST PROVIDE HOT WATER TEMPERATURE OF 100F AT ALL TIMES. MUST REPAIR AND MAINTAIN. PRIORITY VIOLATION. 7-38-030(C). CITATION ISSUED
    • 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
      • OBSERVED A MINIMAL AMOUNT OF BLACK MOLD LIKE SUBSTANCE THROUGHOUT INTERIOR OF ICE MACHINE. MUST CLEAN SANITIZE AND MAINTAIN.
    • 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
      • OBSERVED LOW TEMPERATURE DISH MACHINE SANITIZING SOLUTION AT 0 PPM. MUST PROVIDE A CHLORINE BASED SANITIZING SOLUTION OF 25 PPM - 100 PPM. PRIORITY VIOLATION. 7-38-025. CITATION ISSUED.
    • 23. PROPER DATE MARKING AND DISPOSITION
      • OBSERVED READY-TO-EAT TIME/ TEMEPERATURE CONTROL FOR SAFETY FOODS (TCS): COOKED NOODLES, MUSHROOM SAUCE, MISO SOUP HELD FOR OVER 24 HOURS WITHOUT DISCARD DATE. INSTRUCTED FACILITY TO PROVIDE DISCARD DATE FOR ANY READY-TO-EAT TCS FOODS HELD FOR OVER 24 HOURS. PRIORITY FOUNDATION. 7-38-005. NO CITATION ISSUED.
    • 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
    • 28. TOXIC SUBSTANCES PROPERLY IDENTIFIED, STORED, & USED
      • FOUND RAID STORED IN SAME BIN COOKING EQUIPMENT IS STORED. POISONOUS OR TOXIC MATERIALS SHALL BE STORED SO THEY CANNOT CONTAMINATE FOOD, EQUIPMENT, UTENSILS, LINENS, AND SINGLESERVICE AND SINGLE-USE ARTICLES BY SEPARATING THE POISONOUS OR TOXIC MATERIALS BY SPACING OR PARTITIONING.INSTRUCTED TO PROVIDE. PRIORITY VIOLATION.7-38-005. CITATION ISSUED.
    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • OBSERVED APPROXIMATELY 6-8 LIVE ROACHES BEHIND CHEMICAL DISPENSER LOCATED ON LOW TEMPERATURE DISH MACHINE IN DISHWASHING AREA. FOUND 1 LIVE ROACH BEHIND WALL PAPER UNDER 1 COMPARTMENT SINK LOCATED IN FRONT FOOD PREPARATION AREA.PREMISES MUST BE MAINTAINED FREE FROM RODENTS. INSTRUCTED MANAGER TO REMOVE, CLEAN, SANITIZE, AND MAINTAIN SAID AREAS. RECOMMENDED CONTACTING PEST CONTROL. PRIORITY FOUNDATION VIOLATION. 7-38-020(A). CITATION ISSUED.
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • OBSERVED 2 HANDWASHING SINKS DIRECTLY NEXT TO SUSHI PREPARATION STATION. MUST PROVIDE SPLASH GUARD TO PREVENT CONTAMINATION.
  13. Complaint Re-Inspection

    6 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • OBSERVED ALL POTENTIALLY HAZARDOUS FOODS (PORK, BEEF, FISH) OUT OF THE ORIGINAL PACKAGING, LOCATED IN ALL FREEZERS AND ALL REFRIGERATION UNITS, AND HELD FOR OVER 24 HOURS, WITHOUT PROPER LABELS CONTAINING PRODUCT NAME AND DATE. INSTRUCTED TO LABEL ALL POTENTIALLY HAZARDOUS FOODS THAT ARE OUT OF THE ORIGINAL PACKAGING AND HELD FOR OVER 24 HOURS AND MAINTAIN.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED POTENTIALLY HAZARDOUS FOODS (BEEF, FISH, PORK) BEING HELD INSIDE OF GROCERY BAGS LOCATED IN THE FREEZERS. INSTRUCTED TO PROVIDE FOOD GRADE STORAGE BAGS OR CONTAINERS FOR ALL FOODS THAT ARE OUT OF THE ORIGINAL PACKAGING.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED ACCUMULATED GREASE AND DIRT DEBRIS INSIDE OF THE FRYERS LOCATED BY THE COOKING EQUIPMENT. OBSERVED INTERIOR OF THE ICE MACHINE WITH A PINK SLIME SUBSTANCE ON THE SIDES OF THE ICE MAKER. INSTRUCTED TO CLEAN ALL AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED FOOD SPLATTERS ON THE WALL LOCATED UNDERNEATH THE SUSHI BAR IN THE FRONT FOOD PREP AREA. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • OBSERVED BACK FLOW PREVENTION DEVICE MISSING ON THE UTILITY SINK. INSTRUCTED TO REPLACE AND MAINTAIN. OBSERVED LEAK ON THE PIPE LOCATED UNDER THE 1 COMPARTMENT SINK BY THE DISH MACHINE. INSTRUCTED TO REPAIR AND MAINTAIN.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • OBSERVED CLUTTER (BOXES) BEING STORED DIRECTLY ON THE FLOOR IN THE FRONT FOOD PREP AREA AND PANS BEING STORED DIRECTLY ON THE FLOOR UNDER THE 3 COMPARTMENT SINK LOCATED IN THE REAR FOOD PREP AREA. INSTRUCTED TO STORE ALL ITEMS AT LEAST 6 INCHES AND ABOVE AT ALL TIMES AND MAINTAIN.
  14. Complaint Re-Inspection

    7 infractions

    • 14. PREVIOUS SERIOUS VIOLATION CORRECTED, 7-42-090
      • OBSERVED PREVIOUS SERIOUS VIOLATION NOT CORRECTED FROM REPORT #2136146 DATED 1/29/18; 18 - OBSERVED FRONT ENTRANCE DOORS NOT RODENT PROOFED WITH 1 INCH GAP AT THE BOTTOM IN BETWEEN DOORS AND 1 INCH GAP IN THE MIDDLE OF THE DOORS BY THE LOCK. INSTRUCTED TO MAKE FRONT ENTRANCE DOORS RODENT PROOFED AND MAINTAIN. CRITICAL VIOLATION 7-38-020.
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • OBSERVED ALL POTENTIALLY HAZARDOUS FOODS (PORK, BEEF, FISH) OUT OF THE ORIGINAL PACKAGING, LOCATED IN ALL FREEZERS AND ALL REFRIGERATION UNITS, AND HELD FOR OVER 24 HOURS, WITHOUT PROPER LABELS CONTAINING PRODUCT NAME AND DATE. INSTRUCTED TO LABEL ALL POTENTIALLY HAZARDOUS FOODS THAT ARE OUT OF THE ORIGINAL PACKAGING AND HELD FOR OVER 24 HOURS AND MAINTAIN.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED POTENTIALLY HAZARDOUS FOODS (BEEF, FISH, PORK) BEING HELD INSIDE OF GROCERY BAGS LOCATED IN THE FREEZERS. INSTRUCTED TO PROVIDE FOOD GRADE STORAGE BAGS OR CONTAINERS FOR ALL FOODS THAT ARE OUT OF THE ORIGINAL PACKAGING.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED ACCUMULATED GREASE AND DIRT DEBRIS INSIDE OF THE FRYERS LOCATED BY THE COOKING EQUIPMENT. OBSERVED INTERIOR OF THE ICE MACHINE WITH A PINK SLIME SUBSTANCE ON THE SIDES OF THE ICE MAKER. INSTRUCTED TO CLEAN ALL AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED FOOD SPLATTERS ON THE WALL LOCATED UNDERNEATH THE SUSHI BAR IN THE FRONT FOOD PREP AREA. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • OBSERVED BACK FLOW PREVENTION DEVICE MISSING ON THE UTILITY SINK. INSTRUCTED TO REPLACE AND MAINTAIN. OBSERVED LEAK ON THE PIPE LOCATED UNDER THE 1 COMPARTMENT SINK BY THE DISH MACHINE. INSTRUCTED TO REPAIR AND MAINTAIN.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • OBSERVED CLUTTER (BOXES) BEING STORED DIRECTLY ON THE FLOOR IN THE FRONT FOOD PREP AREA AND PANS BEING STORED DIRECTLY ON THE FLOOR UNDER THE 3 COMPARTMENT SINK LOCATED IN THE REAR FOOD PREP AREA. INSTRUCTED TO STORE ALL ITEMS AT LEAST 6 INCHES AND ABOVE AT ALL TIMES AND MAINTAIN.
  15. Complaint

    8 infractions

    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • OBSERVED FRONT ENTRANCE DOORS NOT RODENT PROOFED WITH 1 INCH GAP AT THE BOTTOM IN BETWEEN DOORS AND 1 INCH GAP IN THE MIDDLE OF THE DOORS BY THE LOCK. INSTRUCTED TO MAKE SAID FRONT ENTRANCE DOOR RODENT PROOFED AND MAINTAIN. SERIOUS VIOLATION 7-38-020.
    • 19. OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED
      • OBSERVED OUTSIDE DUMPSTER AREA NOT MAINTAINED. OBSERVED GARBAGE DEBRIS ON THE GROUND LOCATED AROUND THE OUTSIDE DUMPSTER, ALL OUTSIDE DUMPSTER LIDS ARE OPEN AND EXCESSIVE ACCUMULATED GREASE ON THE LID OF THE GREASE DUMPSTER. INSTRUCTED TO CLEAN GARBAGE ON THE GROUND, CLOSE ALL DUMPSTER LIDS AND CLEAN THE GREASE DUMPSTER LID AND MAINTAIN. SERIOUS VIOLATION 7-38-020.
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • OBSERVED ALL POTENTIALLY HAZARDOUS FOODS (PORK, BEEF, FISH) OUT OF THE ORIGINAL PACKAGING, LOCATED IN ALL FREEZERS AND ALL REFRIGERATION UNITS, AND HELD FOR OVER 24 HOURS, WITHOUT PROPER LABELS CONTAINING PRODUCT NAME AND DATE. INSTRUCTED TO LABEL ALL POTENTIALLY HAZARDOUS FOODS THAT ARE OUT OF THE ORIGINAL PACKAGING AND HELD FOR OVER 24 HOURS AND MAINTAIN.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED POTENTIALLY HAZARDOUS FOODS (BEEF, FISH, PORK) BEING HELD INSIDE OF GROCERY BAGS LOCATED IN THE FREEZERS. INSTRUCTED TO PROVIDE FOOD GRADE STORAGE BAGS OR CONTAINERS FOR ALL FOODS THAT ARE OUT OF THE ORIGINAL PACKAGING.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED ACCUMULATED GREASE AND DIRT DEBRIS INSIDE OF THE FRYERS LOCATED BY THE COOKING EQUIPMENT. OBSERVED INTERIOR OF THE ICE MACHINE WITH A PINK SLIME SUBSTANCE ON THE SIDES OF THE ICE MAKER. INSTRUCTED TO CLEAN ALL AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED FOOD SPLATTERS ON THE WALL LOCATED UNDERNEATH THE SUSHI BAR IN THE FRONT FOOD PREP AREA. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • OBSERVED BACK FLOW PREVENTION DEVICE MISSING ON THE UTILITY SINK. INSTRUCTED TO REPLACE AND MAINTAIN. OBSERVED LEAK ON THE PIPE LOCATED UNDER THE 1 COMPARTMENT SINK BY THE DISH MACHINE. INSTRUCTED TO REPAIR AND MAINTAIN.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • OBSERVED CLUTTER (BOXES) BEING STORED DIRECTLY ON THE FLOOR IN THE FRONT FOOD PREP AREA AND PANS BEING STORED DIRECTLY ON THE FLOOR UNDER THE 3 COMPARTMENT SINK LOCATED IN THE REAR FOOD PREP AREA. INSTRUCTED TO STORE ALL ITEMS AT LEAST 6 INCHES AND ABOVE AT ALL TIMES AND MAINTAIN.
  16. Complaint Re-Inspection

    6 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • THE LOWER SURFACE OF BOTH REACH IN FREEZERS IS DAMAGED EXPOSING THE INSULATION. INSTRUCTED TO FIX AND MAINTAIN. -THE RUBBER GASKETS ON THE PREP REACH IN COOLERS IN FRONT OF THE COOKING EQUIPMENT NEEDS TO BE REPLACED. MUST REPLACE.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • THE REACH IN FREEZERS AND COOLERS IN THE REAR FOOD PREPARATION AREA HAS BLOOD, DIRT AND FOOD ON THE LOWER SURFACES. INSTRUCTED TO DETAIL CLEAN AND SANITIZE. ALSO, THE STORAGE RACKS THAT THE MULTI USE UTENSILS AND INGREDIENTS ARE STORED ON NEEDS TO BE CLEANED AND MAINTAINED.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • THE WALLS BEHIND THE COOKING EQUIPMENT, THE CEILING TILES AND VENTS IN THE REAR FOOD PREPARATION AREA HAS DIRT, DUST, FOOD AND GREASE ON THEM. INSTRUCTED TO DETAIL CLEAN. MAINTAIN SAME.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • THERE IS A LEAK AT THE BASE OF THE FAUCET (UNDERNEATH THE BACK FLOW PREVENTION DEVICE) ON THE MOP SINK. INSTRUCTED TO FIX AND MAINTAIN.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • INSTRUCTED TO PROVIDE THERMOMETERS TO ALL COOLERS AND CONSPICUOUSLY PLACE THEM INSIDE. ALSO, MUST OBTAIN AND USE STEMMED THERMOMETERS FOR INTERNAL TEMPERATURE TAKINNG. MAINTAIN SAME.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • THE AREA UNDER/AROUND THE DISH WASHING AREA IS CLUTTERED. INSTRUCTED TO ELIMINATE THE CLUTTER AND ORGANIZE THE AREA. MAINTAIN SAME.
  17. Suspected Food Poisoning

    11 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURE DURING STORAGE IN THE SUSHI PREP COOLERS. 4 OZS. OF BEEF (45.9 F), 3 LBS. OF CRAB (44.1 F), 10 OZS. OF SQUID (46.7 F) AND 10 OZS. OF SALMON (45.1 F). ALL VALUED AT APPROXIMATELY $30 WERE DISCARDED. INSTRUCTED TO KEEP COLD FOODS AT 40F OR LOWER DURING STORAGE. CRITICAL VIOLATION 7-38-005 (A)
    • 6. HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS.
      • POOR HYGIENIC PRACTICES: MALE FOOD HANDLERS IN THE SUSHI FOOD PREPARATION AREA NOT WASHING THEIR HANDS. ONE FOOD HANDLER ENTERED THE FOOD PREPARATION AREA WENT TO THE HAND SINK, WET HIS HANDS, DRIED THEM AND BEGAN PUTTING ON GLOVES. ANOTHER JUST PUT ON GLOVES WITH OUT WASHING HIS HANDS. INSTRUCTED TO PROPERLY WASH HANDS WITH SOAP AT A MINIMUM OF 20 SECONDS BEFORE PUTTING ON GLOVES. CRITICAL VIOLATION 7-38-010 (A)
    • 7. WASH AND RINSE WATER: CLEAN AND PROPER TEMPERATURE
      • OBSERVE EMPLOYEES NOT PROPERLY WASHING, RINSING NOR SANITIZING MULTI USE UTENSILS AT THE 3-COMPARTMENT SINK. THERE IS A SMALL, STAINLESS STEEL POT INSIDE THE MIDDLE COMPARTMENT WITH SOAP, WATER AND A SPONGE INSIDE OF IT THAT THEY WERE USING TO WASH MULTI-UTENSILS. INSTRUCTED TO PROPERLY SET UP THE 3-COMPARTMENT SINK FOR ADEQUATE WASHING, RINSING AND SANITIZING THE MULTI-USE UTENSILS. CRITICAL VIOLATION 7-38-030
    • 12. HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA
      • FOUND THE SINK IN THE REAR FOOD PREPARATION AREA DESIGNATED AS THE HAND SINK NOT ACCESSIBLE FOR HAND WASHING. THERE WAS A LARGE MULTI-USE POT ON TOP AND PARTS OF SOME EQUIPMENT INSIDE. INSTRUCTED TO ENFORCE THE SIGN ABOVE THE SINK DESIGNATING THE SINK AS A HAND SINK AND NOT A PREP SINK. CRITICAL VIOLATION 7-38-030
    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • FOUND THE PREVIOUS MINOR VIOLATIONS FROM REPORT #2010069 DATED 04/10/2017 THAT WAS NOT CORRECTED AND/OR MAINTAINED. INSTRUCTED TO CORRECT AND MAINTAIN: 32-THE CUTTING BOARD IN THE REAR FOOD PREPARATION AREA HAS DARK GROOVES AND STAINS. INSTRUCTED TO SAND OR REPLACE THE CUTTING BOARD. MUST KEEP SMOOTH AND EASILY CLEANABLE. 33-THE KNIFE ON THE KNIFE RACK AND THE KNIFE RACK ALONG WITH THE INTERIOR OF THE OVEN AND ICE MACHINE ARE IN NEED OF CLEANING. INSTRUCTED TO CLEAN AND MAINTAIN ALL. 34-THE FLOORS BEHIND THE COOKING/COOLING EQUIPMENT, IN THE CORNERS AND THE INTERIOR OF THE FLOOR DRAINS ARE IN NEED OF CLEANING TO REMOVE FOOD AND DIRT BUILD UP. INSTRUCTED TO CLEAN AND MAINTAIN. 35-THE VENTILATION FILTERS NEED TO BE CLEANED. INSTRUCTED TO CLEAN AND MAINTAIN. 43-THE WASH CLOTHS ARE NOT PROPERLY STORED WHEN NOT IN USE. INSTRUCTED TO STORE IN SANITIZING SOLUTION (MUST BE AT THE REQUIRED PPM) WHEN NOT IN USE. SERIOUS VIOLATION 7-42-090
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • THE LOWER SURFACE OF BOTH REACH IN FREEZERS IS DAMAGED EXPOSING THE INSULATION. INSTRUCTED TO FIX AND MAINTAIN. -THE RUBBER GASKETS ON THE PREP REACH IN COOLERS IN FRONT OF THE COOKING EQUIPMENT NEEDS TO BE REPLACED. MUST REPLACE.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • THE REACH IN FREEZERS AND COOLERS IN THE REAR FOOD PREPARATION AREA HAS BLOOD, DIRT AND FOOD ON THE LOWER SURFACES. INSTRUCTED TO DETAIL CLEAN AND SANITIZE. ALSO, THE STORAGE RACKS THAT THE MULTI USE UTENSILS AND INGREDIENTS ARE STORED ON NEEDS TO BE CLEANED AND MAINTAINED.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • THE WALLS BEHIND THE COOKING EQUIPMENT, THE CEILING TILES AND VENTS IN THE REAR FOOD PREPARATION AREA HAS DIRT, DUST, FOOD AND GREASE ON THEM. INSTRUCTED TO DETAIL CLEAN. MAINTAIN SAME.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • THERE IS A LEAK AT THE BASE OF THE FAUCET (UNDERNEATH THE BACK FLOW PREVENTION DEVICE) ON THE MOP SINK. INSTRUCTED TO FIX AND MAINTAIN.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • INSTRUCTED TO PROVIDE THERMOMETERS TO ALL COOLERS AND CONSPICUOUSLY PLACE THEM INSIDE. ALSO, MUST OBTAIN AND USE STEMMED THERMOMETERS FOR INTERNAL TEMPERATURE TAKINNG. MAINTAIN SAME.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • THE AREA UNDER/AROUND THE DISH WASHING AREA IS CLUTTERED. INSTRUCTED TO ELIMINATE THE CLUTTER AND ORGANIZE THE AREA. MAINTAIN SAME.
  18. Canvass

    5 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • THE CUTTING BOARD IN THE REAR FOOD PREPARATION AREA HAS DARK GROOVES AND STAINS. INSTRUCTED TO SAND OR REPLACE THE CUTTING BOARD. MUST KEEP SMOOTH AND EASILY CLEANABLE.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • THE KNIFE ON THE KNIFE RACK AND THE KNIFE RACK ALONG WITH THE INTERIOR OF THE OVEN AND ICE MACHINE ARE IN NEED OF CLEANING. INSTRUCTED TO CLEAN AND MAINTAIN ALL.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • THE FLOORS BEHIND THE COOKING/COOLING EQUIPMENT, IN THE CORNERS AND THE INTERIOR OF THE FLOOR DRAINS ARE IN NEED OF CLEANING TO REMOVE FOOD AND DIRT BUILD UP. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • THE VENTILATION FILTERS NEED TO BE CLEANED. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • THE WASH CLOTHS ARE NOT PROPERLY STORED WHEN NOT IN USE. INSTRUCTED TO STORE IN SANITIZING SOLUTION (MUST BE AT THE REQUIRED PPM) WHEN NOT IN USE.
  19. Canvass

    3 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • Ice scoop holder with standing water, instructed to keep dry and clean container.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • Standing water under front service line, instructed to clean and maintain.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • missing thermometer in several prep coolers, instructed to provide.
  20. Canvass

    3 infractions

    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • NO SINK STOPPERS FOR 3-COMP SINK. INSTRUCTED TO PROVIDE.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • NO REFRIGERATION THERMOMETER IN PREP COOLERS. INSTRUCTED TO PROVIDE.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • EMPLOYEES OPEN DRINKS KEPT ON PREP TABLE, INSTRUCTED TO KEEP AWAY.
  21. Canvass

    11 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • OBSERVED POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES 10LBS OF COOKED RICE AT 100.5F IN THE FRONT PREP AREA INSIDE OF A RICE COOKER, A HALF GALLON OF PORK BROTH AT 66.1F IN THE REAR PREP AREA ON A TABLE NEXT TO THE RANGE AND 15 DOZEN OF SHELLED EGGS AT 64.3F IN THE REAR PREP AREA ON A TABLE ADJACENT TO THE RANGE. INSTRUCTED TO MAINTAIN COLD POTENTIALLY HAZARDOUS FOODS AT 40.0F OR BELOW AND HOT POTENTIALLY HAZARDOUS FOODS AT 140.0F OR HIGHER. MANAGER VOLUNTARILY DISCARDED AND DENATURED FOOD VALUED AT $60. CRITICAL VIOLATION 7-38-005(A)
    • 8. SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
      • OBSERVED THE LOW TEMPERATURE DISH MACHINE IN THE PREP AREA SANITIZING AT 0PPM CHLORINE. INSTRUCTED TO PROVIDE AND MAINTAIN 50PPM CHLORINE. CRITICAL VIOLATION. NO CITATION ISSUED. EQUIPMENT IS TAGGED HELD FOR INSPECTION.
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • OBSERVED NO CITY OF CHICAGO CERTIFIED FOOD SANITATION MANAGER ON THE PREMISES WHILE POTENTIALLY HAZARDOUS FOODS (SUSHI AND FISH) WAS BEING PREPARED. INSTRUCTED TO PROVIDE AND MAINTAIN A CITY OF CHICAGO CETRTIFIED FOOD SANITATION MANAGER WHILE POTENTIALLY HAZARDOUS FOODS ARE BEING PREPARED AND/OR SERVED. SERIOUS VIOLATION 7-38-012
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • OBSERVED CLEAN KNIVES STORED BETWEEN THE WALL AND 3 COMPARTMENT SINK. INSTRUCTED TO STORE KNIVES ON A CLEAN SURFACE.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED THE INTERIOR BOTTOM OF THE FRYERS WITH ACCUMULATED GREASE AND FOOD DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN THE INTERIOR BOTTOM OF THE FRYERS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED THE FLOOR UNDER THE FRYERS WITH ACCUMULATED GREASE AND FOOD DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN THE FLOOR.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED HOOD VENTS WITH ACCUMULATED GREASE. INSTRUCTED TO CLEAN AND MAINTAIN HOOD VENTS.
    • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
      • OBSERVED EMPLOYEES COATS AND BOOKBAGS STORED OVER DRY STORAGE. INSTRUCTED TO PROVIDE A SEPARATE AREA FOR EMPLOYEES ITEMS.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • OBSERVED THE REAR 3 COMPARTMENT SINK WITHOUT DRAIN PLUGS. INSTRUCTED TO PROVIDE AND MAINTAIN ALL 3 DRAIN PLUGS.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • OBSERVED PREP COOLERS WITHOUT THERMOMETERS. INSTRUCTED TO PROVIDE AND MAINTAIN THERMOMETERS IN A CONSPICUOUSLY.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • OBSERVED FOOD HANDLERS WITHOUT PROOF OF STATE APPROVED FOOD HANDLER EDUCATION. INSTRUCTED TO PROVIDE PROOF OF STATE APPROVED FOOD HANDLER EDUCATION.
  22. Canvass

    3 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN ALL OUTER SURFACES OF REACH IN PREP COOLERS AND FREEZERS. MUST CLEAN AND MAINTAIN AT ALL TIMES.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS UNDER AND AROUND ALL EQUIPMENT IN NEED OF CLEANING TO REMOVE ALL BUILD UP. REMOVE STANDING WATER AND MAINTAIN DRY. CORRECT AND MAINTAIN AT ALL TIMES.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • CEILING ABOVE DISH MACHINE IN NEED OF CLEANING TO REMOVE ALL DUST BUILD UP. MUST CLEAN AND MAINTAIN AT ALL TIMES.
  23. Canvass

    5 infractions

    • 12. HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA
      • FOUND NO SOAP AT THE EXPOSED HANDWASHING SINKS IN THE SUSHI PREP AREA. INSTRUCTED TO HAVE AT SINKS AT ALL TIMES. SOAP WAS PROVIDED AT MY REQUEST. CRITICAL VIOLATION 7-38-030
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN AND MAINTAIN THE INTERIOR OF THE COOKING EQUIPMENT, REMOVE EXCESS ICE BUILD UP IN REACH IN FREEZER AND RUBBER GASKETS ON PREP REACH IN COOLER IN MAIN PREP AREA.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST FIX AND MAINTAIN THE LEAK AT THE BASE OF THE FAUCET ON THE 3-COMP. SINK IN THE MAIN PREP AREA.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MUST ELIMINATE CLUTTER BY DISHMACHINE AREA.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • MUST STORE ALL WASH CLOTHS IN SANITIZING SOLUTION WHEN NOT IN USE.
  24. License Re-Inspection

    0 infractions

  25. License

    1 infraction

    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • FOUND NO PEST CONTROL LOG. FOUND EXIT DOOR NOT RODENT PROOFED ON BOTTOM(1/2 INCH GAP AT BOTTOM)(BEHIND SUSHI PREPARATION AREAS).NO CITATION ISSUED.