Chinese Kitchen and Sushi

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

Inspector’s note: Observed food storage containers without labels containing the common name of foods. Instructed to provide.

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

Inspector’s note: Observed evidence of mice on premises. Observed approximately 60 mice droppings on floor along walls in storage area, along walls throughout kitchen preparation area, and at front sushi prep area. Advised manager to call an exterminator for service, clean and sanitize all areas. Priority foundation 7-38-020 (a). Citation issued

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

Inspector’s note: Observed milk crates being used as shelving throughout the prep and storage areas. Must remove and provide shelving that is 6" off the floor and provides floor accessibility to ensure adequate facility cleaning.

Equipment and surfaces were dirty.

Inspector’s note: Observed grease buildup on cooking equipment, walls, surrounding floors and shelving units in the kitchen/prep areas. Instructed to degrease, clean and sanitize.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed loose debris, dirt and dust buildup on the floors and corners throughout the facility. Instructed to detail clean and increase cleaning frequency of floors. Must maintain at all times.

Frozen food was thawed the wrong way.

Inspector’s note: 3-501.13: observed two boxes of shrimp thawing at room temperature on the drainboard of the three compartment sink in the rear food prep area. Instructed to use proper thawing methods such as leaving item in refrigerator over night or under cold running water.

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

Inspector’s note: 3-305.12: observed a bin of raw chicken on the floor in the walk-in cool under a shelf. Instructed to refrain from storing food items on the floor and atleast 6 inches off the ground and maintain.

Equipment and surfaces were dirty.

Inspector’s note: 4-601.11(c): observed the following in need of deep cleaning in the rear food prep area: the outerior (especially hinges of equipment) and interior of cold holding units, the sides of the cooking equipment, the shelves under the food prep tables, and the inside of the opening under the hot holding unit. Instructed to remove grease build up and debris from all mentioned surfaces and maintain.

Equipment and surfaces were dirty.

Inspector’s note: 4-601.11(b): observed the tops and containers of the bulk dry ingredient containers in the rear food prep area with build up of debris and in need of cleaning. Instructed to clean and maintain.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: 6-501.114: observed the rear storage area with clutter and unused equipment. Instructed to remove unnecessary items, declutter, and organize mentioned closet and maintain.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: 6-501.13: observed all of the floors in the rear food prep area in need of deep cleaning espcially under the cooking equipment under the ventilation hood. Instructed to deep clean and maintain.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: 6-201.12: observed the walls near the cooking equipment in need of clean. Instructed to remove grease/food splatters and clean.

Frozen food was thawed the wrong way.

Inspector’s note: Observed two boxes of shrimp thawing at room temperature on the drainboard of the three compartment sink in the rear food prep area. Instructed to use proper thawing methods such as leaving item in refrigerator over night or under cold running water.

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

Inspector’s note: Observed three dead mice on sticky traps under the wok cooking equipment in the rear food prep area. Also, observed sticky traps with dead roaches on the floors throughout the rear food prep area. Instructed to remove dead mice, replace with an enclosed rodent trap. Also, must replace insect sticky traps with dead bugs and put new ones down to monitor activity.

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

Inspector’s note: Observed approximately 80 mice droppings on site. Mice droppings were observed in the rear food prep area in the following areas: on the shelves under the food prep tables across from the three comparment sink, on the floor in the dry storage area, on the floor under the cooking and cold holing units, and on the floors near the dishwashing unit. Also, observed mice droppings on the floors in the following, in the front prep areas: in the employee toilet room in the storage area, at the front service/ prep area near the unused ice machine and behind the equipment in the mentioned area. Insturcted to remove mice droppings, clean and sanitize. Suggest contacting pest control for a service. Priority foundation 7-38-020(a), citation issued

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

Inspector’s note: Observed a bin of raw chicken on the floor in the walk-in cool under a shelf. Instructed to refrain from storing food items on the floor and atleast 6 inches off the ground and maintain.

Equipment and surfaces were dirty.

Inspector’s note: Observed the following in need of deep cleaning in the rear food prep area: the outerior (especially hinges of equipment) and interior of cold holding units, the sides of the cooking equipment, the shelves under the food prep tables, and the inside of the opening under the hot holding unit. Instructed to remove grease build up and debris from all mentioned surfaces and maintain.

Equipment and surfaces were dirty.

Inspector’s note: Observed the tops and containers of the bulk dry ingredient containers in the rear food prep area with build up of debris and in need of cleaning. Instructed to clean and maintain.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed the rear storage area with clutter and unused equipment. Instructed to remove unnecessary items, declutter, and organize mentioned closet and maintain.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed all of the floors in the rear food prep area in need of deep cleaning espcially under the cooking equipment under the ventilation hood. Instructed to deep clean and maintain.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed the walls near the cooking equipment in need of clean. Instructed to remove grease/food splatters and clean.

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

Inspector’s note: Observed the second lower two door reach in cooler with worn and torn gasket seals. Instructed to repair and maintain.

Equipment and surfaces were dirty.

Inspector’s note: Observed the sides of the cooking equipment with a build up of grease, dirt and food splatter. Instructed to clean all and maintain as a means of preventing possible pest and or insect feeding and harboring.

Plumbing problems, or missing protection against backflow.

Inspector’s note: Observed a leak at the drain pipe of the rear hand washing sink in the food prep area. Instructed to repair and maintain in good working order.

Equipment and surfaces were dirty.

Inspector’s note: Observed build up of debris and residue on bottoms of all prep tables. Instructed person in charge to clean and maintain.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed peeling paint and damage on wall next to dish machine. Instructed person in charge to repair and maintain smooth and easily cleanable.

Ventilation or lighting was inadequate.

Inspector’s note: Observed build up of grease on hood venitaltion system in kitchen area. Instructed person in charge to clean and maintain.

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

Inspector’s note: Observed approximately 60 mouse droppings scattered in kitchen prep area in the following areas: on floor in corners in dry storage room around hot water heater, on floor near dishmachine, on floor near grease trap of 3-compartment sink. Priority foundation 7-38-020(a). Citation issued.

Equipment and surfaces were dirty.

Inspector’s note: Observed build up of debris and residue on bottoms of all prep tables. Instructed person in charge to clean and maintain.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed excessive debris on floor in dry storage room. Instructed person in charge to clean and maintain.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed peeling paint and damage on wall next to dish machine. Instructed person in charge to repair and maintain smooth and easily cleanable.

Ventilation or lighting was inadequate.

Inspector’s note: Observed build up of grease on hood venitaltion system in kitchen area. Instructed person in charge to clean and maintain.

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

Inspector’s note: Observed bulk food containers with no labels identifying the ingredients. Instructed to ensure all bulk food storage containers be labeled with the name of the product inside of the container.

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

Inspector’s note: Observed rusted shelving in the walk in cooler located in the kitchen preparation area. Instructed to remove rust or replace shelving to that it is smooth and easily cleanable and maintain.

Plumbing problems, or missing protection against backflow.

Inspector’s note: Observed a leak in the pipe of the handsink located in the front behind the main counter. Instructed to fix and maintain.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed floors throughout kitchen preparation area with food debris and dirt. Also found dirt build up under cooking equipment. Instructed to clean and maintain.

Not enough equipment, or the wrong method, to cool and hold food at safe temperatures.

Inspector’s note: Observed both prep coolers located in rear kitchen preparation area not maintaining proper temperature 57.7f and 48.7f. Instructed manager to repair and maintain cooler at 41f or below. Prep coolers have been tagged and held for inspection and must not be used until reinspected by chicago department of health. Priority 7-38-005 citation issued. Repair person arrived on site to repair equipment.

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

Inspector’s note: Observed bulk food containers with no labels identifying the ingredients. Instructed to ensure all bulk food storage containers be labeled with the name of the product inside of the container.

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

Inspector’s note: Observed evidence of mice on premises. Observed approximately 40 mice droppings on floor along walls in storage area , and along walls throughout kitchen preparation area. Instructed manager to call an exterminator for service, clean and sanitize all areas. Priority foundation7-38-020 (a). Citation issued

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

Inspector’s note: Observed rusted shelving in the walk in cooler located in the kitchen preparation area. Instructed to remove rust or replace shelving to that it is smooth and easily cleanable and maintain.

Plumbing problems, or missing protection against backflow.

Inspector’s note: Observed a leak in the pipe of the handsink located in the front behind the main counter. Instructed to fix and maintain.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed floors throughout kitchen preparation area with food debris and dirt. Also found dirt build up under cooking equipment. Instructed to clean and maintain.

Frozen food was thawed the wrong way.

Inspector’s note: Observed improper thawing of shrimps, the shrimps were sitting in a bowl of water. Instructed to properly thaw under cool running water.

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

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

Staff personal cleanliness was inadequate.

Inspector’s note: Employees in the food prep areas without hair restraints. Instructed to wear hair restraints when in the food prep area. Maintain same.

Wiping cloths weren’t used or stored properly.

Inspector’s note: Wiping cloths in the rear food prep areas are not properly stored. Instructed to store in sanitizing solution (must be at the proper ppm) when not in use.

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

Inspector’s note: The racks inside the walk in cooler are rusty. Instructed to remove rust or replace the racks. Maintain rust free surfaces.

Equipment and surfaces were dirty.

Inspector’s note: The interior of the deep fryers with thick grease, food and dirt build up. Instructed to detail clean and maintain.

Plumbing problems, or missing protection against backflow.

Inspector’s note: The front hand washing sink behind the counter leaks at the pipes. Instructed to fix and maintain plumbing.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: The floors in the corners, under/around the dish machine, cooking/cooling equipment and sinks with thick food and dirt build up. Instructed to clean and maintain. -the walls around the dish machine, sinks, cooking equipment and storage racks with food, dirt and dust. Instructed to detail clean and maintain.

Ventilation or lighting was inadequate.

Inspector’s note: Found dim lighting in the rear food prep/dish washing area. Instructed to provide more/adequate lighting to make it brighter in the rear prep/dish washing area. Maintain same.

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

Inspector’s note: Observed food storage containers in the kitchen not labeled; must label. All bulk food storage containers must be labeled with the name of the product inside of the container.

Equipment and surfaces were dirty.

Inspector’s note: See violation #60.

Plumbing problems, or missing protection against backflow.

Inspector’s note: See violation #60.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: See violation #60.

Ventilation or lighting was inadequate.

Inspector’s note: See violation #60.

A previously cited basic violation still wasn’t fixed.

Inspector’s note: Previous core violations not corrected from october 26, 2018 as required; must correct all of the following violations: #49 side of fryers in need of cleaning to remove all grease build up; must detail clean and maintain, #51 leak at p-trap at hand sink in main kitchen; must correct, #55 floors in need of cleaning to remove all food spills, #56 all air vents in need of cleaning to remove dust build up and #58 the certified food manager did not have the allergen training; must show proof of training. Priority foundation violation 7-42-090 issued .

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

Inspector’s note: New cutting boards needed where worn, discolored and with deep cuts. Must correct and maintain.

Equipment and surfaces were dirty.

Inspector’s note: Side of fryers in need of cleaning to remove all grease build up. Must detail clean and maintain.

Plumbing problems, or missing protection against backflow.

Inspector’s note: Leak at p-trap at hand sink in main kitchen in need of correcting. Correct and maintain.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Floors in need of cleaning to remove all food spills. Must detail clean under all equipment. Correct and maintain.

Ventilation or lighting was inadequate.

Inspector’s note: All air vents in need of cleaning to remove all dust build up. Must clean and maintain.

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

Inspector’s note: All food must be stored in food grade containers or plastic bags. Correct and maintain.

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

Inspector’s note: The following in need of cleaning: all cooking equipment. Fryers, woks, interior and exterior of reach in coolers, all prep tables, storage shelves in walk in cooler and all sinks. Must detail clean and maintain.

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

Inspector’s note: Floors under all cooking equipment in need of detail cleaning, floors in water tank area in need of detail cleaning and floors under and around dish machine in need of cleaning. Must detail clean and maintain.

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

Inspector’s note: Walls at 3 compartment sink in need of detail cleaning to remove all splatter and food build up. Clean and maintain.

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

Inspector’s note: All light sheilds in need of detail cleaning to remove all build up. Must clean and maintain.

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

Inspector’s note: All unnecessary clutter in furnace room must be remove or organized. Clean and maintain.

Food (ice) dispensing utensils, wash cloths properly stored

Inspector’s note: Ice utensil must be stored in a clean sanitized container. Correct and maintain

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

Inspector’s note: Observed over 30 mouse droppings under shelving and along wallbase where bulk containers are kept in prep area. Must also adequately seal rear exit door at bottom to prevent rodent entry point. Remove droppings clean/sanitize affected areas. Serious violation 7-38-020.

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

Inspector’s note: Remove ice build up at interior bottom of 2-dr freeze(s) in kitchen area clean/sanitize. Clean bottom of prep tables where spices are kept of food debris.

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

Inspector’s note: Reseal/replace loose coving under dishmachine to prevent pest breeding/harborage site. Clean floor along wallbase and at corners in kitchen areas.

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

Inspector’s note: Clean wall of food splashes next to dishmachine in kitchen.

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

Inspector’s note: Observed leak under exposed handwash sink at front sushi station. Must repair.

Dish machines: provided with accurate thermometers, chemical test kits and suitable gauge cock

Inspector’s note: Found no chemical test strips for the low temp dishmachine or three comp sink to test the strength of the sanitizer when wash rinse and sanitizing as required. Instructed to provide chemical test strips at all times. Serious violation 7-38-030 issued.

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

Inspector’s note: Clean bottoms of prep tables in kitchen. Clean bottoms of both fryers to remove excessive grease and food particles.

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

Inspector’s note: Clean floors around and behind various kitchen equipment and in storage room in rear of kitchen.

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

Inspector’s note: Must provide the proper amount of stoppers for the three comp sink to properly set up to wash rinse and sanitize.

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

Inspector’s note: Must organize and maintain storage closet in rear of kitchen.

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

Inspector’s note: Food containers stored on floor, instructed to keep 6" off floor.

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

Inspector’s note: Pottery plants stored above sushi bar, instructed to keep away from prep area.

Food handler requirements met

Inspector’s note: Food handlers requirments not met.

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

Inspector’s note: Previous minor violations not corrected from march 21, 2014:(32) repair loose rubber gasket at two door cooler where needed in kitchen (unit is at proper temperature at this time), (33) must clean and maintain the following: interiors of refrigeration units and freezer, exterior of all cooking equipment, interior bottoms of both fryers to remove grease and food particles, all storage shelves, prep table tops and bottoms and under front grill of front prep area, (34) must clean and maintain floors under all cooking equipment, sink, dishmachine, pantry and walk-in cooler, (35) walls around and behind cooking equipment and dishmachine need cleaning. Also clean ceiling vents in kitchen and both washrooms to remove dust observed. Serious violation 7-42-090 issued.

Clean multi-use utensils and single service articles properly stored: no reuse of single service articles

Inspector’s note: Observed grocery bags being used for food storage inside of the walk-in cooler and two door freezer; instructed to store foods in food grade bags only not grocery bags.

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

Inspector’s note: Bumped up to a serious.

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

Inspector’s note: Bumped up to a serious.

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

Inspector’s note: Bumped up to a serious.

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

Inspector’s note: Several dead roaches observed on floors under and around equipment; clean and remove.

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

Inspector’s note: Bumped up to a serious.

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

Inspector’s note: Repair loose rubber gasket at two door cooler where needed in kitchen (unit is at proper temperature at this time).

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

Inspector’s note: Must clean and maintain the following: interiors of refrigeration units and freezer, exterior of all cooking equipment, interior bottoms of both fryers to remove grease and food particles, all storage shelves, prep table tops and bottoms and under front grill of front prep area.

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

Inspector’s note: Must clean and maintain floors under all cooking equipment, sink, dishmachine, pantry and walk-in cooler.

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

Inspector’s note: Walls around and behind cooking equipment and dishmachine need cleaning. Also clean ceiling vents in kitchen and both washrooms to remove dust observed.