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Food wasn’t labeled or wasn’t in its original container.

Inspector’s note: Observed spices, out of the original packaging, and stored in containers next to the wok station, without labels containing product name. Instructed to provide labels with product names for all items out of the original packaging and maintain

Food wasn’t protected from contamination during prep, storage, or display.

Inspector’s note: Observed food items stored on floor in walk-in cooler. Instructed manager to elevate all food six inches off floor.

Equipment or surfaces were in poor repair or made of material that can’t be cleaned.

Inspector’s note: Noted assorted food items inside coolers and walk-in cooler units with food stored inside plastic grocery bags. Instructed to properly store all food items inside approved food grade containers

Equipment and surfaces were dirty.

Inspector’s note: 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.

Plumbing problems, or missing protection against backflow.

Inspector’s note: Observed minor leak at 3 compartment sink. Instructed to replain and replace

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed debris on floors along walls and corners in utility and storage areas. Instructed manager to clean and maintain.

Wiping cloths weren’t used or stored properly.

Inspector’s note: Found wiping cloths not properly stored when not in use. Instructed to store in sanitizing solution (must be at the proper ppm) when not in use. Maintain same.

In-use utensils weren’t stored properly.

Inspector’s note: Multi use utensils stored on the side of the coolers/cooking equipment. Instructed to properly store in a knife rack or clean bin. Maintain same.

Equipment and surfaces were dirty.

Inspector’s note: Storage racks and lower suraces of coolers/freezers with food, spills, dirt and debris. Instructed to clean and maintain all.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: The interior of the floor drain under the dish machine, floors in the corners, walk in cooler, under/around the dish machine, coolers/freezers and cooking equipment with food, dirt and debris build up. Instructed to clean and maintain the floor drain and floors throughout.

Frozen food was thawed the wrong way.

Inspector’s note: 3-501.13 observed facility improperly thawing duck and pork in stagnet water in the 3 compartment sink. Instructed to always properly thaw all tcs foods in cold running water (not exceeding 70f) at all times.

Food wasn’t labeled or wasn’t in its original container.

Inspector’s note: 3-302.12 observed spices, out of the original packaging, and stored in containers next to the wok station, without labels containing product name. Instructed to provide labels with product names for all items out of the original packaging and maintain.

Insects, rodents, or animals were present, or the building wasn’t sealed against them.

Inspector’s note: 6-501.112 observed an excessive amount of dead cockroach carcasses throughout the entire food prep area on the walls in the rear dry storage area and on the floor throughout the rear. Instructed to clean and sanitize and never allow dead insects to accumulated in the food prep areas.

Single-use items weren’t stored or used properly.

Inspector’s note: 4-904.11 observed tableware not inverted on the shelves of the rear and front food prep areas. Instructed to invert all tableware to prevent possible contamination.

Equipment and surfaces were dirty.

Inspector’s note: 4-601.11(c) observed excessive accumulated food, grease and dirt debris on all cooking equipment, in between refrigeration units, on the wok station, on the gaskets of all prep coolers, on the lower shelves of the storage areas of the food prep areas, on the small toasted oven, and on the vents above the cooking equipment in the rear. Instructed to clean and sanitize all.

Plumbing problems, or missing protection against backflow.

Inspector’s note: 5-204.12 unable to locate the back flow prevention device on the ice machine in the dry storage area. Instructed to locate or provide.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: 6-201.11 observed holes in the walls, tape on the wall by the low temperature dish machine. Instructed to remove tape and seal all holes in the walls, all surfaces must be smooth and easily cleanable.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: 6-501.12 observed excessive accumulated food grease and dirt debris on the walls and floors under all cooking equipment in the rear and front food prep areas. Instructed to clean and sanitize.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: 6-501.114 observed items stored directly on the ground under the 3 compartment sink, under the dish machine and in both storage areas and chemical storage closet. Instructed to elevate everything at least 6 inches from the ground and maintain.

Ventilation or lighting was inadequate.

Inspector’s note: 6-303.11 observed burnt out lighting in the rear food prep area above the low temperature dish machine. Instructed to replace bulb and provide adequate lighting at all times.

Insects, rodents, or animals were present, or the building wasn’t sealed against them.

Inspector’s note: 6-501.111 observed several dead roach carcasses in storage and near prep areas as well as on walls throughout kitchen. Instructed manager to remove roach carcasses.

Food wasn’t protected from contamination during prep, storage, or display.

Inspector’s note: 3-307.11 observed hand washing sink at bar area with no splash guard. Instructed manager to provide splash guard.

Equipment and surfaces were dirty.

Inspector’s note: 4-602.13 observed an accumulation of grease and soil build up throughout kitchen including: around griddle areas, on side of coolers, on cooler handles, outside of ice machine. Instructed manager to clean throughout facility.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: 6-501.12 observed the floors under and around various kitchen equipment and sinks in need of detail cleaning; clean and maintain. Observed the walls around some kitchen equipment in need of cleaning; clean and maintain walls where needed.

Insects, rodents, or animals were present, or the building wasn’t sealed against them.

Inspector’s note: Observed several dead roach carcasses in storage and near prep areas as well as on walls throughout kitchen. Instructed manager to remove roach carcasses.

Insects, rodents, or animals were present, or the building wasn’t sealed against them.

Inspector’s note: Observed live roach activity on premises. Observed 2 roaches in dry storage area. Instructed manager to treat areas accordingly. Recommended pest control service. Priority foundation violation 7-38-020 (a). Citation issued.

Food wasn’t protected from contamination during prep, storage, or display.

Inspector’s note: Observed hand washing sink at bar area with no splash guard. Instructed manager to provide splash guard.

Equipment and surfaces were dirty.

Inspector’s note: Observed an accumulation of grease and soil build up throughout kitchen including: around griddle areas, on side of coolers, on cooler handles, outside of ice machine. Instructed manager to clean throughout facility.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed the floors under and around various kitchen equipment and sinks in need of detail cleaning; clean and maintain. Observed the walls around some kitchen equipment in need of cleaning; clean and maintain walls where needed.

Insects, rodents, or animals were present, or the building wasn’t sealed against them.

Inspector’s note: Instructed to clean floor between refrigeration unit and wall in kitchen area to remove dead roaches observed.

Equipment and surfaces were dirty.

Inspector’s note: Observed the following equipment in need of cleaning: exterior surfaces of grill, bulk storage containers in kitchen pantry and exterior surfaces of refrigeration doors and maintain.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed the floors under and around various kitchen equipment and sinks in need of detail cleaning; clean and maintain. Observed the walls around some kitchen equipment in need of cleaning; clean and maintain walls where needed.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed some clutter in storage closet in kitchen; instructed to organize and maintain.

Thermometers were missing or inaccurate.

Inspector’s note: 4-203.11 observed facility without thermometer (temperature measuring device) for measuring (probing) hot & cold food items/ products internal temperature in facility for accuracy. Informed person in charged thermometers are required for measuring food accuracy. Priority foundation violation 7-38-005 no citation issued

Food wasn’t labeled or wasn’t in its original container.

Inspector’s note: Observed facility bulk items not in original container not label with common name; facility sugar, flour and wheat items not labeled inside large clear container in rear prep area and dry storage. Must label and maintain.

Plumbing problems, or missing protection against backflow.

Inspector’s note: Observed ware washing one compartment sink hose sprayer hanging below the rim of sink ( condition for back siphonage ) in rear prep area of facility. Must repair and maintain.

Food in original container, properly labeled: customer advisory posted as needed

Inspector’s note: Observed potentially hazardous foods (sushi fish, pork) inside of the freezers, prep coolers and walk in coolers, out of the original packaging and held for over 24 hours without proper labels containing product's names and dates. Instructed to provide proper labels for all potentially hazardous foods that are out of the original packaging and held for over 24 hours and maintain.

Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

Inspector’s note: Observed missing and damaged floor tiles located under the low temperature dish machine in the rear food prep area. Observed floors thru out entire food prep areas with accumulated food and grease debris under prep coolers and under the fryers. Instructed to clean all floors along the walls and in all corners and maintain.

Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods

Inspector’s note: Observed missing ceiling tile located above the dry storage area. Instructed to replace and maintain. Observed accumulated dust on the vent located above the sushi food prep area. Instructed to clean and maintain.

Ventilation: rooms and equipment vented as required: plumbing: installed and maintained

Inspector’s note: Observed a leak at the faucet of the 3 compartment sink located in the rear food prep area. Observed low hot water pressure in the men's washroom, hot water pressure must be increased. Instructed to repair all and maintain.

Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored

Inspector’s note: Observed some utensils being stored on the floor under the 3 compartment sink. Instructed to store everything at least 6 inches above the ground and maintain.

Outside garbage waste grease and storage area; clean, rodent proof, all containers covered

Inspector’s note: Observed outside grease dumpster lid not maintained with accumulated grease on the lid of the outside grease dumpster. Instructed to replace or clean outside grease dumpster lid and maintain. Serious violation 7-38-020.

Previous minor violation(s) corrected 7-42-090

Inspector’s note: Observed previous minor violations not corrected from report #1982943 dated 2/9/17; 30 - found the bulk ingredient containers in the rear prep area not labeled. Instructed to properly label the containers. 33 - found the following not clean: -the interior/exterior (sides) of the cooking equipment. -the interiorexterior (sides) of all coolers, including the rubber gaskets. -interior/exterior of the bulk ingredient containers. All with food, dirt, grease and dust build up. Instructed to detail clean and maintain. 34 - found the interior/exterior of the floor drains in the prep area, under the dish machine and the floors under the hand sinks, around the mop sink, under the dish machine, cooking/cooling equipment, in the bar area and in front preparation area with thick dirt, food, grease and debris build up. Instructed to detail clean and maintain the floor drains and floors through out. 35

Food in original container, properly labeled: customer advisory posted as needed

Inspector’s note: Observed potentially hazardous foods (sushi fish, pork) inside of the freezers, prep coolers and walk in coolers, out of the original packaging and held for over 24 hours without proper labels containing product's names and dates. Instructed to provide proper labels for all potentially hazardous foods that are out of the original packaging and held for over 24 hours and maintain.

Food in original container, properly labeled: customer advisory posted as needed

Inspector’s note: See violation #29.

Food and non-food contact equipment utensils clean, free of abrasive detergents

Inspector’s note: See violation #29.

Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

Inspector’s note: See violation #29.

Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

Inspector’s note: Observed missing and damaged floor tiles located under the low temperature dish machine in the rear food prep area. Observed floors thru out entire food prep areas with accumulated food and grease debris under prep coolers and under the fryers. Instructed to clean all floors along the walls and in all corners and maintain.

Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods

Inspector’s note: See violation #29.

Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods

Inspector’s note: Observed missing ceiling tile located above the dry storage area. Instructed to replace and maintain. Observed accumulated dust on the vent located above the sushi food prep area. Instructed to clean and maintain.

Ventilation: rooms and equipment vented as required: plumbing: installed and maintained

Inspector’s note: Observed a leak at the faucet of the 3 compartment sink located in the rear food prep area. Observed low hot water pressure in the men's washroom, hot water pressure must be increased. Instructed to repair all and maintain.

Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored

Inspector’s note: Observed some utensils being stored on the floor under the 3 compartment sink. Instructed to store everything at least 6 inches above the ground and maintain.

Food handler requirements met

Inspector’s note: See violation #29.

Food protected during storage, preparation, display, service and transportation

Inspector’s note: Found food not protected during storage. Found a bottle of liquor and a bowl of cucumbers stored in the ice used for consumption in the ice bin at the bar. Instructed to not store items in the ice that is used for consumption. Serious violation 7-38-005(a)

* certified food manager on site when potentially hazardous foods are prepared and served

Inspector’s note: Found no city of chicago certified food manager on site while preparing/serving potentially hazardous foods (i.e. Tuna, chicken, rice, dairy, etc.). Instructed to always have one on site when preparing and serving potentially hazardous foods. Serious violation 7-38-012

Food in original container, properly labeled: customer advisory posted as needed

Inspector’s note: Found the bulk ingredient containers in the rear prep area not labeled. Instructed to properly label the containers.

Food and non-food contact equipment utensils clean, free of abrasive detergents

Inspector’s note: Found the following not clean: -the interior/exterior (sides) of the cooking equipment. -the interiorexterior (sides) of all coolers, including the rubber gaskets. -interior/exterior of the bulk ingredient containers. -interior of the ice machine. -the storage racks where the utensils are stored. -the top surface of the dish machine. All with food, dirt, grease and dust build up. Instructed to detail clean and maintain.

Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

Inspector’s note: Found the interior/exterior of the floor drains in the prep area, under the dish machine and the floors under the hand sinks, around the mop sink, under the dish machine, cooking/cooling equipment, in the bar area and in front preparation area with thick dirt, food, grease and debris build up. Instructed to detail clean and maintain the floor drains and floors through out.

Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods

Inspector’s note: Found the walls in the rear around the storage racks, dish machine, cooking equipment, hand, mop and 3-compartment sink in the rear prep and storage area with food, grease, dirt and dust build up. Instructed to detail clean and lwalls. Also, must clean the ventilation filters, remove thick grease and dirt build up.

Ventilation: rooms and equipment vented as required: plumbing: installed and maintained

Inspector’s note: Found large utensils too big for the dish machine and to be submerged in the 3-compartment sink. Instructed to either remove the large utensils or get a sink or dish machine large enough to accommodate the utensils.

Refrigeration and metal stem thermometers provided and conspicuous

Inspector’s note: Found no thermometers conspicuously placed in the coolers and no stem thermometers for internal temperature taking of the product. Instructed to provide both. Maintain same.

Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored

Inspector’s note: Found the rear storage areas (the one by the cooking equipment and the one by the walk in cooler) with clutter. Instructed to eliminate clutter and organize areas. Maintain same.

Food (ice) dispensing utensils, wash cloths properly stored

Inspector’s note: Found the ice scoop in the rear and at the front bar area not properly stored when not in use. The one in the rear was stored on top of the unclean ice machine and the front one was stored on the ice. Instructed to store either handles up in the ice or in a clean container/bin. Maintain same. Also, must store all wash cloths in sanitizing solution (must be at the required ppm) when not in use.

Food handler requirements met

Inspector’s note: Found the food handlers on the premises not able to provide proof they met idph's requirements. Instructed to take course (if not taken) and provide proof.

Food in original container, properly labeled: customer advisory posted as needed

Inspector’s note: Bulk food containers not labeled, instructed to label.

* certified food manager on site when potentially hazardous foods are prepared and served

Inspector’s note: Observed no city of chicago certified food sanitation manager on the premises while potentially hazardous food (cooked rice and raw fish) are being prepared. Instructed to provide a city of chicago certified food sanitation manager on the premises while potentially hazardous foods are beinf handled. Serious violation 7-38-012

Ventilation: rooms and equipment vented as required: plumbing: installed and maintained

Inspector’s note: Observed the plumbing leaking under the middle basin of the 3 compartment sink of the dishroom. Instructed to repair and maintain all plumbing.

Appropriate method of handling of food (ice) hair restraints and clean apparel worn

Inspector’s note: Observed food handlers with no hair restraints. Instructed to provide and maintain haor restraints at all times food is being handled.

Food and non-food contact equipment utensils clean, free of abrasive detergents

Inspector’s note: Must clean the interior of reach in coolers, reach in freezers, all cooking equipment to remove all food build. Must clean and maintain at all times.

Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

Inspector’s note: Floors through out rear prep, sushi bar and front prep area in need of cleaning to remove all build up of food and grease. Must clean and maintain at all times.

Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods

Inspector’s note: : walls with food splatter in rear prep area in need of cleaninig. Must remove splatter and maintain clean at all times.

Ventilation: rooms and equipment vented as required: plumbing: installed and maintained

Inspector’s note: Hood ventilation above cooking equipment in need of cleaning to remove all grease and dust build up. Must clean and maintain at all times.

Refrigeration and metal stem thermometers provided and conspicuous

Inspector’s note: All reach in coolers in need of thermometers. Must install and maintain at all times.

Food (ice) dispensing utensils, wash cloths properly stored

Inspector’s note: All wiping cloths must be stored in a sanitizing solution. Must correct and maintain at all times.

Food protected during storage, preparation, display, service and transportation

Inspector’s note: Front sushi bar is in need of sneeze guard. There is no barrier tween customer and food handlers. Instructed manager to install a barrier to properly protect the food from public contamination. Serious violation 7-38-005(a) citation issued. Food not protected.

Food and non-food contact equipment utensils clean, free of abrasive detergents

Inspector’s note: Must clean the interior of reach in coolers, reach in freezers, all cooking equipment to remove all food build. Must clean and maintain at all times.

Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

Inspector’s note: Floors through out rear prep, sushi bar and front prep area in need of cleaning to remove all build up of food and grease. Must clean and maintain at all times.

Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods

Inspector’s note: Walls with food splatter in rear prep area in need of cleaninig. Must remove splatter and maintain clean at all times.

Ventilation: rooms and equipment vented as required: plumbing: installed and maintained

Inspector’s note: Hood ventilation above cooking equipment in need of cleaning to remove all grease and dust build up. Must clean and maintain at all times.

Refrigeration and metal stem thermometers provided and conspicuous

Inspector’s note: All reach in coolers in need of thermometers. Must install and maintain at all times.

Food (ice) dispensing utensils, wash cloths properly stored

Inspector’s note: All wiping cloths must be stored in a sanitizing solution. Must correct and maintain at all times.

Food protected during storage, preparation, display, service and transportation

Inspector’s note: Instructed manager to install a sneeze guard along the front sushi bar to prevent possible contamination.

No evidence of rodent or insect outer openings protected/rodent proofed, a written log shall be maintained available to the inspectors

Inspector’s note: Front and side exit doors must be properly sealed to prevent pest/rodent intrusion. Instructed manager to correct.

Outside garbage waste grease and storage area; clean, rodent proof, all containers covered

Inspector’s note: Observed grease trap with a missing wheel and a dumpster container in poor repair and unable to properly close. Replace dumpster and grease receptor.

Food and non-food contact surfaces properly designed, constructed and maintained

Inspector’s note: The following areas are soiled with grease and need to be detailed cleaned and maintained: hoodvents above cooking equipment and rubber gaskets around reach-in coolers in food prep areas. Replaced rusted shelves in the walk-in cooler.

Food and non-food contact equipment utensils clean, free of abrasive detergents

Inspector’s note: The interior/exterior of all reach-in and walk-in coolers need to be detail clean and maintained to remove grease accumulation, food debris, and dust buildup. Detail clean and maintain soda gun holster and soda gun nozzle to remove slimy discoloration. Detail clean and maintain the wheels and exterior surfaces of the cooking equipment to elimintate grease buildup.

Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

Inspector’s note: Floors and floor drains throughout facility need to be detail cleaned and maintained.

Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods

Inspector’s note: Walls throughout various prep areas must be detail cleaned and maintained to remove splatter, food debris, and grease buildup.

Lighting: required minimum foot-candles of light provided, fixtures shielded

Inspector’s note: Detail clean and maintain light shields to remove dust accumulation.