Little Wok

No violations were recorded at this inspection.

1. Oct 1, 2026 Fail

   Complaint Re-Inspection · Fail

   1 critical1 general Show violations

   • CriticalPests

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

     Inspector’s note: 6-501.111: Controlling Pests (Infestation) OBSERVED INFESTATION TWO LIVE RATS WERE OBSERVED IN THE FOOD PREPARATION AREA. APPROXIMATELY 50–100 RAT DROPPINGS WERE ALSO NOTED ON FOOD CONTAINERS, ON THE FLOOR NEAR THE RICE, THROUGHOUT THE FOOD PREPARATION AREA, BEHIND AND UNDERNEATH COOKING EQUIPMENT, AND IN THE DINING ROOM. NOTED 25-45 SMALL BLACK FLY ACTIVITY IN REAR PREP/ DISH AREA. THE ESTABLISHMENT WAS INSTRUCTED TO CONTACT A LICENSED PEST CONTROL COMPANY, AS ADDITIONAL PEST CONTROL SERVICES ARE NECESSARY TO MINIMIZE OR ELIMINATE RODENT ACTIVITY PRIOR TO RE-INSPECTION. THE ESTABLISHMENT WAS ALSO INSTRUCTED TO REMOVE ALL RODENT DROPPINGS, THOROUGHLY CLEAN AND SANITIZE ALL AFFECTED AREAS. PRIORITY VIOLATION 7-38-020(A) UPDATE 10/1/26 LIVE RAT ACTIVITY STILL OBSERVED IN PREP AND DINING ROOM AREA, DROPPINGS STILL OBSERVED UNDER COOKING EQUIPMENT. LIVE SMALL BLACK FLIES 25-60 SMALL BLACK…

     Official wording (code 38)

     Insects, rodents, & animals not present

   • GeneralRepeat violation

     A previously cited basic violation still wasn’t fixed.

     Inspector’s note: 8-404.13(B:4): Enforcement by the Regulatory Authority (Non-Compliance) NOTED CONTINUED NON-COMPLIANCE FROM REPORT # 2639933 CONDUCTED ON 07/21/2026. PREVIOUS CORE VIOLATIONS NOT CORRECTED: (#47)4-102.11: Characteristics- Single-Service and Single-Use OBSERVED FROZEN CHICKEN STORED IN PLASTIC THANK YOU BAGS IN THE FREEZER. MANAGEMENT INSTRUCTED TO USE PROPER FOOD GRADE STORAGE BAGS AND CONTAINERS ONLY. (#49)4-601.11(B): (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. (#47)4-501.12: Cutting Surfaces OBSERVED CUTTING BOARDS IN THE REAR PREP AREA WITH OPEN SEAMS AND DARK STAINS. INSTRUCTED TO REFINISH OR REPLACE DAMAGED OR STAINED CUTTING BOARDS AND MAINTAIN AT ALL TIMES. (#49)4-601.11(B): (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and…

     Official wording (code 60)

     Previous core violation corrected

2. Sep 29, 2026 Fail

   Complaint · Fail

   2 critical1 general Show violations

   • CriticalFood handling

     Toxic chemicals weren’t labeled, stored, or used safely.

     Inspector’s note: Observed open rodent bait in food prep area (under rice cooker in to go container with food and bait mixed) instructed to remove, clean, sanitize and maintain said area. Priority violation. 7-38-015 citation issued.

     Official wording (code 28)

     Toxic substances properly identified, stored, & used

   • CriticalPests

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

     Inspector’s note: Observed infestation two live rats were observed in the food preparation area. Approximately 50–100 rat droppings were also noted on food containers, on the floor near the rice, throughout the food preparation area, behind and underneath cooking equipment, and in the dining room. Noted 25-45 small black fly activity in rear prep/ dish area. The establishment was instructed to contact a licensed pest control company, as additional pest control services are necessary to minimize or eliminate rodent activity prior to re-inspection. The establishment was also instructed to remove all rodent droppings, thoroughly clean and sanitize all affected areas. Priority violation 7-38-020(a) citation issued.

     Official wording (code 38)

     Insects, rodents, & animals not present

   • GeneralRepeat violation

     A previously cited basic violation still wasn’t fixed.

     Inspector’s note: NOTED CONTINUED NON-COMPLIANCE FROM REPORT # 2639933 CONDUCTED ON 07/21/2026. PREVIOUS CORE VIOLATIONS NOT CORRECTED: (#39) 3-307.11: Miscellaneous Sources of Contamination OBSERVED FOOD (BAGS OF RICE) STORED ON THE FLOOR IN PREP AREA, INSTRUCTED MANAGER TO PROPERLY STORE AND PROTECT FOOD ITEMS FROM CONTAMINATION WHILE STORED BY ELEVATING AT LEAST SIX INCHES FROM THE FLOOR ON RAISED SHELVING UNITS. (#41) 3-304.14: Wiping Cloths, Use Limitation OBSERVED WET WIPING CLOTHS ON SEVERAL PREP SURFACE AREAS. INSTRUCTED TO PROPERLY STORE WIPING CLOTHS IN A SANITIZING SOLUTION BETWEEN USES TO PREVENT CONTAMINATION OF EQUIPMENT & FOOD. MUST MAINTAIN (#47)4-501.12: Cutting Surfaces OBSERVED CUTTING BOARDS IN THE REAR PREP AREA WITH OPEN SEAMS AND DARK STAINS. INSTRUCTED TO REFINISH OR REPLACE DAMAGED OR STAINED CUTTING BOARDS AND MAINTAIN AT ALL TIMES. (#47)4-102.11: Characteristics- Single-Service…

     Official wording (code 60)

     Previous core violation corrected

3. Jul 21, 2026 Pass

   Complaint Re-Inspection · Pass

   7 general Show violations

   • GeneralFood handling

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

     Inspector’s note: 3-307.11: Miscellaneous Sources of Contamination OBSERVED FOOD (BAGS OF RICE) STORED ON THE FLOOR IN PREP AREA, INSTRUCTED MANAGER TO PROPERLY STORE AND PROTECT FOOD ITEMS FROM CONTAMINATION WHILE STORED BY ELEVATING AT LEAST SIX INCHES FROM THE FLOOR ON RAISED SHELVING UNITS.

     Official wording (code 39)

     Contamination prevented during food preparation, storage & display

   • GeneralFood handling

     Wiping cloths weren’t used or stored properly.

     Inspector’s note: 3-304.14: Wiping Cloths, Use Limitation OBSERVED WET WIPING CLOTHS ON SEVERAL PREP SURFACE AREAS. INSTRUCTED TO PROPERLY STORE WIPING CLOTHS IN A SANITIZING SOLUTION BETWEEN USES TO PREVENT CONTAMINATION OF EQUIPMENT & FOOD. MUST MAINTAIN

     Official wording (code 41)

     Wiping cloths: properly used & stored

   • GeneralFacility upkeep

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

     Inspector’s note: 4-501.12: Cutting Surfaces OBSERVED CUTTING BOARDS IN THE REAR PREP AREA WITH OPEN SEAMS AND DARK STAINS. INSTRUCTED TO REFINISH OR REPLACE DAMAGED OR STAINED CUTTING BOARDS AND MAINTAIN AT ALL TIMES.

     Official wording (code 47)

     Food & non-food contact surfaces cleanable, properly designed, constructed & used

   • GeneralFacility upkeep

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

     Inspector’s note: 4-102.11: Characteristics- Single-Service and Single-Use OBSERVED FROZEN CHICKEN STORED IN PLASTIC THANK YOU BAGS IN THE FREEZER. MANAGEMENT INSTRUCTED TO USE PROPER FOOD GRADE STORAGE BAGS AND CONTAINERS ONLY.

     Official wording (code 47)

     Food & non-food contact surfaces cleanable, properly designed, constructed & used

   • GeneralFacility upkeep

     Equipment and surfaces were dirty.

     Inspector’s note: 4-601.11(B): (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. OBSERVED GREASE BUILDUP ON COOKING EQUIPMENT, WALLS, SURROUNDING FLOORS AND SHELVING UNITS IN THE KITCHEN/PREP AREAS. INSTRUCTED TO DEGREASE, CLEAN AND SANITIZE.

     Official wording (code 49)

     Non-food/food contact surfaces clean

   • GeneralFacility upkeep

     Plumbing problems, or missing protection against backflow.

     Inspector’s note: 5-205.15: System Maintained in Good Repair (In Good Repair) OBSERVED BACKFLOW PREVENTER DEVICE IN DISREPAIR LEAKING AND SPRAYING WATER AT HIGH TEMP DISH MACHINE, INSTRUCTED TO REPAIR AND MAINTAIN

     Official wording (code 51)

     Plumbing installed; proper backflow devices

   • GeneralFacility upkeep

     Floors, walls, or ceilings were damaged or dirty.

     Inspector’s note: 6-501.12: Cleaning, Frequency and Restrictions OBSERVED FOOD DEBRIS AND SPILLS ON THE FLOORS AND SURFACES THROUGHOUT THE FACILITY. INSTRUCTED TO DETAIL CLEAN UNDER ALL SHELVING UNITS, INTERIOR OF PREP DISH AREA, AROUND DISH MACHINE, PREP TABLES AND ALL COOKING EQUIPMENT TO REMOVE SPILLS, FOOD DEBRIS, DIRT BUILDUP AND/OR GREASE INCLUDING WALK IN COOLER. INSTRUCTED TO INCREASE CLEANING FREQUENCY AND MAINTAIN AT ALL TIMES.

     Official wording (code 55)

     Physical facilities installed, maintained & clean

4. Jul 14, 2026 Fail

   Complaint · Fail

   2 critical12 general Show violations

   • CriticalFood temperature

     Cold food was held above a safe temperature.

     Inspector’s note: Noted internal temperatures of the following time/temperature control for safety food items inside the food display cooler to be improper: chicken ranging temp 48.6-56.8f, beef at 60.2, crab rangoon filling at 46.4f, ground chicken at 51.8f. Manager immediately and voluntarily disposed of 250 lbs of products worth $20,050.00 through denaturing process. Priority violation #7-38-005. Citation issued.

     Official wording (code 22)

     Proper cold holding temperatures

   • CriticalFood temperature

     Prepared food wasn’t date-marked, or was kept past its discard date.

     Inspector’s note: Noted prepared tcs foods such as cooked egg rolls, fried crab rangoon, boiled shrimp, battered chicken throughout the walk-in cooler not date labeled with an expiration date no longer than 7 days. No dates on any prepared foods. All discarded.100 pounds with a value of $1200.00 priority foundation violation 7-38-005 citation issued

     Official wording (code 23)

     Proper date marking and disposition

   • GeneralFood temperature

     Frozen food was thawed the wrong way.

     Inspector’s note: Observed facility not meeting thawing requirements. Food handler thawing frozen shrimp in one compartment prep sink sitting in stagnant water. Informed food handler of proper thawing methods ( must utilize running water with enough volatility when thawing). Must meet proper thawing requirements and maintain

     Official wording (code 35)

     Approved thawing methods used

   • GeneralFood handling

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

     Inspector’s note: Noted no labels for bulk storage containers (flour and sugar). Instructed person in charge that all bulk and working food ingredient containers must be labeled with contents name.

     Official wording (code 37)

     Food properly labeled; original container

   • GeneralPests

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

     Inspector’s note: Observed evidence of appx. 15 or more rat droppings on floor around dishwashing area must remove droppings clean and sanitize areas. Recommended to have a pest control operator to service premises on or after 7/14/26.(priority foundation 7-38-020(a)(citation issued)

     Official wording (code 38)

     Insects, rodents, & animals not present

   • GeneralFood handling

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

     Inspector’s note: Observed food (bags of rice) stored on the floor in prep area, instructed manager to properly store and protect food items from contamination while stored by elevating at least six inches from the floor on raised shelving units.

     Official wording (code 39)

     Contamination prevented during food preparation, storage & display

   • GeneralFood handling

     Wiping cloths weren’t used or stored properly.

     Inspector’s note: Observed wet wiping cloths on several prep surface areas. Instructed to properly store wiping cloths in a sanitizing solution between uses to prevent contamination of equipment & food. Must maintain

     Official wording (code 41)

     Wiping cloths: properly used & stored

   • GeneralFacility upkeep

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

     Inspector’s note: Observed cardboard used as liner on food prep equipment and tables. Instructed to remove.

     Official wording (code 47)

     Food & non-food contact surfaces cleanable, properly designed, constructed & used

   • GeneralFacility upkeep

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

     Inspector’s note: Observed cutting boards in the rear prep area with open seams and dark stains. Instructed to refinish or replace damaged or stained cutting boards and maintain at all times.

     Official wording (code 47)

     Food & non-food contact surfaces cleanable, properly designed, constructed & used

   • GeneralFacility upkeep

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

     Inspector’s note: Observed rusted and food encrusted storage racks in walk-in cooler, surfaces must be smooth and easily cleanable. Instructed to clean and maintain

     Official wording (code 47)

     Food & non-food contact surfaces cleanable, properly designed, constructed & used

   • GeneralFacility upkeep

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

     Inspector’s note: Observed frozen chicken stored in plastic thank you bags in the freezer. Management instructed to use proper food grade storage bags and containers only.

     Official wording (code 47)

     Food & non-food contact surfaces cleanable, properly designed, constructed & used

   • GeneralFacility upkeep

     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.

     Official wording (code 49)

     Non-food/food contact surfaces clean

   • GeneralFacility upkeep

     Plumbing problems, or missing protection against backflow.

     Inspector’s note: Observed backflow preventer device in disrepair. Leaking and spraying water at high temp dish machine, instructed to repair and maintain

     Official wording (code 51)

     Plumbing installed; proper backflow devices

   • GeneralFacility upkeep

     Floors, walls, or ceilings were damaged or dirty.

     Inspector’s note: Observed food debris and spills on the floors and surfaces throughout the facility. Instructed to detail clean under all shelving units, interior of prep dish area, around dish machine, prep tables and all cooking equipment to remove spills, food debris, dirt buildup and/or grease including walk in cooler. Instructed to increase cleaning frequency and maintain at all times.

     Official wording (code 55)

     Physical facilities installed, maintained & clean

5. Jun 3, 2026 Pass

   Canvass Re-Inspection · Pass

   10 general Show violations

   • GeneralFood handling

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

     Inspector’s note: 3-302.12: Food Storage Containers Identified with Common Name of Food NOTED NO LABELS FOR BULK STORAGE CONTAINERS (FLOUR AND SUGAR). INSTRUCTED PERSON IN CHARGE ALL BULK AND WORKING FOOD INGREDIENT CONTAINERS MUST BE LABELED WITH CONTENTS NAME.

     Official wording (code 37)

     Food properly labeled; original container

   • GeneralFood handling

     Wiping cloths weren’t used or stored properly.

     Inspector’s note: Observed wet wiping cloths on several prep surface areas. Instructed to properly store wiping cloths in a sanitizing solution between uses to prevent contamination of equipment & food. Must maintain

     Official wording (code 41)

     Wiping cloths: properly used & stored

   • GeneralFacility upkeep

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

     Inspector’s note: 4-101.19: Nonfood-Contact Surfaces OBSERVED CARDBOARD USED AS LINER ON FOOD PREP EQUIPMENT AND TABLES. INSTRUCTED TO REMOVE.

     Official wording (code 47)

     Food & non-food contact surfaces cleanable, properly designed, constructed & used

   • GeneralFacility upkeep

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

     Inspector’s note: 4-501.12: Cutting Surfaces OBSERVED CUTTING BOARDS IN THE REAR PREP AREA WITH OPEN SEAMS AND DARK STAINS. INSTRUCTED TO REFINISH OR REPLACE DAMAGED OR STAINED CUTTING BOARDS AND MAINTAIN AT ALL TIMES.

     Official wording (code 47)

     Food & non-food contact surfaces cleanable, properly designed, constructed & used

   • GeneralFacility upkeep

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

     Inspector’s note: 4-202.16: Nonfood-Contact Surfaces OBSERVED RUSTED AND FOOD ENCRUSTED STORAGE RACKS IN WALK IN COOLER, SURFACES MUST BE SMOOTH AND EASILY CLEANABLE. INSTRUCTED TO CLEAN AND MAINTAIN

     Official wording (code 47)

     Food & non-food contact surfaces cleanable, properly designed, constructed & used

   • GeneralFacility upkeep

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

     Inspector’s note: 4-102.11: Characteristics- Single-Service and Single-Use OBSERVED FROZEN CHICKEN STORED IN PLASTIC THANK YOU BAGS IN THE FREEZER. MANAGEMENT INSTRUCTED TO USE PROPER FOOD GRADE STORAGE BAGS AND CONTAINERS ONLY.

     Official wording (code 47)

     Food & non-food contact surfaces cleanable, properly designed, constructed & used

   • GeneralFacility upkeep

     Equipment and surfaces were dirty.

     Inspector’s note: 4-601.11(B): (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. OBSERVED GREASE BUILDUP ON COOKING EQUIPMENT, WALLS, SURROUNDING FLOORS AND SHELVING UNITS IN THE KITCHEN/PREP AREAS. INSTRUCTED TO DEGREASE, CLEAN AND SANITIZE.

     Official wording (code 49)

     Non-food/food contact surfaces clean

   • GeneralFacility upkeep

     Equipment and surfaces were dirty.

     Inspector’s note: 4-602.13: NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues. OBSERVED THE INTERIOR OF THE REACH-IN AND WALK-IN COOLERS IN NEED OF CLEANING. INSTRUCTED TO DETAIL CLEAN.

     Official wording (code 49)

     Non-food/food contact surfaces clean

   • GeneralFacility upkeep

     Plumbing problems, or missing protection against backflow.

     Inspector’s note: 5-205.15: System Maintained in Good Repair (In Good Repair) OBSERVED BACKFLOW PREVENTER DEVICE IN DISREPAIR LEAKING AND SPRAYING WATER AT HIGH TEMP DISH MACHINE, INSTRUCTED TO REPAIR AND MAINTAIN

     Official wording (code 51)

     Plumbing installed; proper backflow devices

   • GeneralFacility upkeep

     Floors, walls, or ceilings were damaged or dirty.

     Inspector’s note: 6-501.12: Cleaning, Frequency and Restrictions OBSERVED FOOD DEBRIS AND SPILLS ON THE FLOORS AND SURFACES THROUGHOUT THE FACILITY. INSTRUCTED TO DETAIL CLEAN UNDER ALL SHELVING UNITS, INTERIOR OF PREP DISH AREA, AROUND DISH MACHINE, PREP TABLES AND ALL COOKING EQUIPMENT TO REMOVE SPILLS, FOOD DEBRIS, DIRT BUILDUP AND/OR GREASE INCLUDING WALK IN COOLER. INSTRUCTED TO INCREASE CLEANING FREQUENCY AND MAINTAIN AT ALL TIMES.

     Official wording (code 55)

     Physical facilities installed, maintained & clean

6. May 26, 2026 Fail

   Canvass · Fail

   5 critical13 general1 paperwork Show violations

   • CriticalHygiene & sanitation

     Hand sinks were missing, blocked, or not stocked with soap and towels.

     Inspector’s note: Observed handsink in prep area not stocked with hand soap. Informed person in charge that hand soap must be available at handsinks at all times. Food handler obtained hand soap for hand sink during time of inspection. Priority foundation violation #7-38-030(c). Citation issued.

     Official wording (code 10)

     Adequate handwashing sinks properly supplied and accessible

   • CriticalHygiene & sanitation

     Hand sinks were missing, blocked, or not stocked with soap and towels.

     Inspector’s note: Observed no paper towel in the washroom at the washbowl sink nor at the hand-sink in the prep area. Informed person in charge that paper towels must be available at hand sinks at all times. Food handler obtained paper towel for hand sink during time of inspection priority foundation violation #7-38-030(c). Citation combined with above violation

     Official wording (code 10)

     Adequate handwashing sinks properly supplied and accessible

   • CriticalFood handling

     Surfaces that touch food weren’t cleaned and sanitized.

     Inspector’s note: Observed a build-up of black slime substance, dripping onto ice cubes stored at below ice bin. Ice is used for human consumption. Instructed to clean, sanitize and maintain. Priority foundation violation #7-38-005.citation issued

     Official wording (code 16)

     Food-contact surfaces: cleaned & sanitized

   • CriticalFood temperature

     Cold food was held above a safe temperature.

     Inspector’s note: Noted internal temperatures of the walk-in cooler to be improper: chicken ranging in temp from 44.9-50.2, shrimp at 44.6f, crab rangoon at 50.4f. Manager immediately and voluntarily disposed of 35 lbs of products worth $2750.00 through denaturing process. Priority violation #7-38-005. Citation issued.

     Official wording (code 22)

     Proper cold holding temperatures

   • CriticalFood temperature

     Prepared food wasn’t date-marked, or was kept past its discard date.

     Inspector’s note: Noted prepared tcs foods such as cooked beef, fried tofu and cooked chicken, crab rangoon, egg roll throughout the walk-in cooler not date labeled with an expiration date no longer than 7 days. No dates on any prepared foods. 75 pounds worth $5,500 all discarded. Priority foundation violation 7-38-005 citation issued

     Official wording (code 23)

     Proper date marking and disposition

   • GeneralFood handling

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

     Inspector’s note: Noted no labels for bulk storage containers (flour and sugar). Instructed person in charge all bulk and working food ingredient containers must be labeled with contents name.

     Official wording (code 37)

     Food properly labeled; original container

   • GeneralPests

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

     Inspector’s note: Observed pest activity with approx 15 rat droppings under dish machine and under cooking equipment also obersever 25 small flies noted during inspection. Small fly activity was noted near the utility sink in rear prep, instructed to consult pest control as additional services are needed to minimize or eliminate activity prior to re-inspection. Priority foundation violation #7-38-020(a). Citation issued.

     Official wording (code 38)

     Insects, rodents, & animals not present

   • GeneralFood handling

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

     Inspector’s note: Observed food containers stored on the floor in the walk-in cooler, prep and storage areas and under 3 comp sink. Instructed manager to properly store and protect food items from contamination while stored by elevating at least six inches from the floor on raised shelving units.

     Official wording (code 39)

     Contamination prevented during food preparation, storage & display

   • GeneralHygiene & sanitation

     Staff personal cleanliness was inadequate.

     Inspector’s note: Observed food handlers prepping food without hair restraints. Instructed person in charge that all food handlers must wear a hair restraint.

     Official wording (code 40)

     Personal cleanliness

   • GeneralFood handling

     Wiping cloths weren’t used or stored properly.

     Inspector’s note: Observed wet wiping cloths on several prep surface areas. Instructed to properly store wiping cloths in a sanitizing solution between uses to prevent contamination of equipment & food. Must maintain

     Official wording (code 41)

     Wiping cloths: properly used & stored

   • GeneralFacility upkeep

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

     Inspector’s note: Observed cardboard used as liner on food prep equipment and tables. Instructed to remove.

     Official wording (code 47)

     Food & non-food contact surfaces cleanable, properly designed, constructed & used

   • GeneralFacility upkeep

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

     Inspector’s note: Observed cutting boards in the rear prep area with open seams and dark stains. Instructed to refinish or replace damaged or stained cutting boards and maintain at all times.

     Official wording (code 47)

     Food & non-food contact surfaces cleanable, properly designed, constructed & used

   • GeneralFacility upkeep

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

     Inspector’s note: Observed rusted and food encrusted storage racks in walk in cooler, surfaces must be smooth and easily cleanable. Instructed to clean and maintain

     Official wording (code 47)

     Food & non-food contact surfaces cleanable, properly designed, constructed & used

   • GeneralFacility upkeep

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

     Inspector’s note: Observed frozen chicken stored in plastic thank you bags in the freezer. Management instructed to use proper food grade storage bags and containers only.

     Official wording (code 47)

     Food & non-food contact surfaces cleanable, properly designed, constructed & used

   • GeneralFacility upkeep

     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.

     Official wording (code 49)

     Non-food/food contact surfaces clean

   • GeneralFacility upkeep

     Equipment and surfaces were dirty.

     Inspector’s note: Observed the interior of the reach-in and walk-in coolers in need of cleaning. Instructed to detail clean.

     Official wording (code 49)

     Non-food/food contact surfaces clean

   • GeneralFacility upkeep

     Plumbing problems, or missing protection against backflow.

     Inspector’s note: Observed backflow preventer device in disrepair leaking and spraying water at high temp dish machine, instructed to repair and maintain

     Official wording (code 51)

     Plumbing installed; proper backflow devices

   • GeneralFacility upkeep

     Floors, walls, or ceilings were damaged or dirty.

     Inspector’s note: Observed food debris and spills on the floors and surfaces throughout the facility. Instructed to detail clean under all shelving units, interior of prep dish area, around dish machine, prep tables and all cooking equipment to remove spills, food debris, dirt buildup and/or grease including walk in cooler. Instructed to increase cleaning frequency and maintain at all times.

     Official wording (code 55)

     Physical facilities installed, maintained & clean

   • PaperworkManagement & training

     No manager on duty held a City of Chicago food sanitation certificate.

     Inspector’s note: Observed facility food handlers preparing and handling time and temperature control for safety(tcs) foods without original city of chicago food service manager and certificate on site. Informed person in charge city of chicago original food service certificate must remain posted on site and certified manager on site during tcs food prep, cooking, serving and operating hours. Priority foundation violation #7-38-012. Citation issued.

     Official wording (code 2)

     City of chicago food service sanitation certificate

7. May 2, 2025 Conditional

   Complaint · Pass w/ Conditions

   4 critical9 general2 paperwork Show violations

   • CriticalManagement & training

     No written plan or kit for cleaning up vomit or diarrhea.

     Inspector’s note: Observed no vomit and diarrhea spill clean up kit or procedure in place at facility at time of inspection. Instructed manager to provide and maintain complete kit and procedure per food code. Priority foundation violation, 7-38-005. Citation issued. Upon returning on 5/5/2025, manager provided proof of a vomit and diarrhea spill clean up kit as well as a procedure in place. Prioirty foundation violation corrected.

     Official wording (code 5)

     Procedures for responding to vomiting and diarrheal events

   • CriticalHygiene & sanitation

     Hand sinks were missing, blocked, or not stocked with soap and towels.

     Inspector’s note: Observed no hand washing sign available at rear hand washing sink in kitchen. Instructed to provide signage reminding employees they must wash hands.

     Official wording (code 10)

     Adequate handwashing sinks properly supplied and accessible

   • CriticalFood handling

     Surfaces that touch food weren’t cleaned and sanitized.

     Inspector’s note: Observed the high temperature dish machine with a final sanitizing rinse temperature of 131f at time of inspection. Machine was not in use at time of inspection. Machine was recently installed replacing older, low temp machine. Instructed to service to maintain appropriate final sanitizing rinse temperature. Dish machine tagged and held for inspection at this time. Instructed not to use until equipment is able to maintain final sanitizing rinse temperature of at least 165f and reinspected by cdph. Priority violation, 7-38-025. Upon returning on 5/5/2025, manager had machine serviced and installation complete. Final rinse temperature of 165.2f achieved.

     Official wording (code 16)

     Food-contact surfaces: cleaned & sanitized

   • CriticalFacility upkeep

     Sewage or wastewater wasn’t disposed of properly.

     Inspector’s note: OBSERVED MENS TOILET ON LEFT SIDE TO OVERFLOW WHEN FLUSHED, CAUSING A BACK UP OF WASTE WATER ONTO THE FLOOR IN THE MENS BATHROOM. INSTRUCTED MANAGER TO SERVICE AND TO ENSURE WASTE WATER IS NOT BACKING UP THROUGH ANY DRAINS OR TOILET. PRIORITY VIOLATION, 7-38-030(c). TOILET ROOM WAS NOT IN USE AT TIME OF INSPECTION, AND A SIGN WAS PLACED ON DOOR PRIOR TO INSPECTION. UPON RETURNING ON 5/5/2025, MANAGER HAD TOILET SERVICED AND ALL WASTE EFFECTIVELY DISPOSED WITH NO BACK UP. PRIORITY VIOLATION CORRECTED, TWO BATHROOMS PROVIDED.

     Official wording (code 52)

     Sewage & waste water properly disposed

   • GeneralFood handling

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

     Inspector’s note: Observed food and boxes of dried goods stored beneath unprotected/not shielded wastewater and sewer lines in the crawl space basement storage. Instructed manager to provide appropriate shielding or move food items and boxes of food from below any unprotected sewer and wastewater lines in basement crawl space.

     Official wording (code 39)

     Contamination prevented during food preparation, storage & display

   • GeneralFood handling

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

     Inspector’s note: Observed boxes of food, bags of vegetables, and various boxes stored on the floor in the basement crawl space at time of inspection. Observed various boxes of foods stored on the floor in the main kitchen prep area as well as in the walk in cooler. Instructed manager to elevate all food items at least 6 inches off the floor.

     Official wording (code 39)

     Contamination prevented during food preparation, storage & display

   • GeneralFood handling

     In-use utensils weren’t stored properly.

     Inspector’s note: Observed scoops throughout facility in dry storage bins with handles in contact with food items in bins. Instructed manager to store all scoops and utensils with handles not in contact with food items in between use.

     Official wording (code 43)

     In-use utensils: properly stored

   • GeneralFood handling

     Clean utensils, equipment, or linens weren’t stored and handled properly.

     Inspector’s note: Observed food service equipment and utensils stored beneath unprotected/not shielded wastewater and sewer lines in the crawl space basement storage. Instructed manager to provide appropriate shielding or move all equipment and storage bins from below any unprotected sewer and wastewater lines in basement crawl space.

     Official wording (code 44)

     Utensils, equipment & linens: properly stored, dried, & handled

   • GeneralFood handling

     Clean utensils, equipment, or linens weren’t stored and handled properly.

     Inspector’s note: Observed various food service equipment, pots, pans, etc stored on the floor in the basement crawl space area. Instructed manager to elevate all food service equipment at least 6 inches off the floor.

     Official wording (code 44)

     Utensils, equipment & linens: properly stored, dried, & handled

   • GeneralFood handling

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

     Inspector’s note: Observed entirtiy of the basement crawl space to be full of single service and boxed single service items stored on the floor throughout. Instructed manager to elevate all items at least 6 inches off the floor.

     Official wording (code 45)

     Single-use/single-service articles: properly stored & used

   • GeneralFacility upkeep

     Equipment and surfaces were dirty.

     Inspector’s note: Observed shelves at side of grill area/next to door for rear entrance to kitchen to be heavily soiled with grease and food debris build up. Instructed manager to clean and maintain shelves free of excessive grease build up.

     Official wording (code 49)

     Non-food/food contact surfaces clean

   • GeneralFacility upkeep

     Plumbing problems, or missing protection against backflow.

     Inspector’s note: Observed hand sink in rear prep area to have a severely leaking cold water handle that is also rusted away. Instructed manager to service and maintain hand sink in good repair.

     Official wording (code 51)

     Plumbing installed; proper backflow devices

   • GeneralRepeat violation

     A previously cited basic violation still wasn’t fixed.

     Inspector’s note: Previous core violations not corrected from 06/13/2024, report #2596242: #49) the following equipment was found dirty: interior/exterior all microwave ovens.exterior/interior of all kitchen freezers and coolers with dirt and food debris, especially the door handles and inside door rubber gaskets. Exterior of all cooks line equipment with excessive grease and food debris. Ventilation hood/filters with accumulated food and grease build up. Must clean and maintain all. #55) instructed to detail clean and maintain floors in the following areas:- floors underneath the cooking stove and fryers at prep area. Floors along the wall base and underneath shelving, especially at the far end corner, with heavy dirt, food debris, and dust. Must also clean and maintain floor drains at bar. Must clean and maintain floor throughout. Priority foundation violation: 7-42-090, citation issued. Upon returning…

     Official wording (code 60)

     Previous core violation corrected

   • PaperworkManagement & training

     Not all food employees had food-handler training.

     Inspector’s note: Observed no food handler training for majority of food handling employees found at facility at time of inspection. Instructed manager to ensure all employees complete and maintain food handler training, and all new employees complete within 30 days of hire.

     Official wording (code 57)

     All food employees have food handler training

   • PaperworkManagement & training

     Required allergen training was missing.

     Inspector’s note: Observed no allergen training for certified food managers at time of inspection. Instructed managers to complete and maintain certified food manager training for all city of chicago managers.

     Official wording (code 58)

     Allergen training as required

8. Jun 13, 2024 Pass

   Complaint · Pass

   4 general Show violations

   • GeneralFacility upkeep

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

     Inspector’s note: Prep area 2-door reach in cooler (right side cooler) along cookline door rubber gasket ripped. Must repair/replace damaged door rubber gasket.

     Official wording (code 47)

     Food & non-food contact surfaces cleanable, properly designed, constructed & used

   • GeneralFacility upkeep

     Equipment and surfaces were dirty.

     Inspector’s note: The following equipment was found dirty: interior/exterior all microwave ovens.exterior/interior of all kitchen freezers and coolers with dirt and food debris, especially the door handles and inside door rubber gaskets. Exterior of all cooks line equipment with excessive grease and food debris. Ventilation hood/filters with accumulated food and grease build up. Must clean and maintain all.

     Official wording (code 49)

     Non-food/food contact surfaces clean

   • GeneralFacility upkeep

     Plumbing problems, or missing protection against backflow.

     Inspector’s note: Bar handwash sink faucet leaking also womens washroom sink cold water line with low pressure. Must repair and maintain sinks.

     Official wording (code 51)

     Plumbing installed; proper backflow devices

   • GeneralFacility upkeep

     Floors, walls, or ceilings were damaged or dirty.

     Inspector’s note: Instructed to detail clean and maintain floors in the following areas:- floors underneath the cooking stove and fryers at prep area. Floors along the wall base and underneath shelving, especially at the far end corner, with heavy dirt, food debris, and dust. Must also clean and maintain floor drains at bar. Must clean and maintain floor throughout.

     Official wording (code 55)

     Physical facilities installed, maintained & clean

9. Dec 8, 2023 Pass

   Recent Inspection · Pass

   No violations

10. Nov 13, 2023 Pass

    Complaint Re-Inspection · Pass

    No violations

11. Nov 6, 2023 Fail

    Short Form Complaint · Fail

    3 general Show violations

    • GeneralPests

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

      Inspector’s note: We observed over 50 live small flies throughout the premises: in the mop sink area in the kitchen, dishroom, boxes on shelves in storage(rear area), washrooms, and dining area. Instructed to remove, clean and maintain. Contact pest control. Priority foundation violation:7-38-020(a),citation issued

      Official wording (code 38)

      Insects, rodents, & animals not present

    • GeneralHygiene & sanitation

      Staff personal cleanliness was inadequate.

      Inspector’s note: Effective hair restraint is required from all employee handling food

      Official wording (code 40)

      Personal cleanliness

    • GeneralFacility upkeep

      Floors, walls, or ceilings were damaged or dirty.

      Inspector’s note: Must remove debris and grease build-up on floors:along baseboard walls,under cooking equipment,under dishmachine,mop sink and all floor drains.clean and maintains

      Official wording (code 55)

      Physical facilities installed, maintained & clean

12. Sep 1, 2023 Pass

    Complaint Re-Inspection · Pass

    1 general Show violations

    • GeneralHygiene & sanitation

      Staff personal cleanliness was inadequate.

      Inspector’s note: 2-402.11 effective hair restraint is required from all employee handling food

      Official wording (code 40)

      Personal cleanliness

13. Aug 25, 2023 Fail

    Complaint · Fail

    2 general Show violations

    • GeneralPests

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

      Inspector’s note: Observed 20 live small flies on walls at prep area and 10 live small flies on washrooms walls. Instructed manager must remove fly activity by date of reinspection. Advised to call pest control operator for service. Priority foundaion 7-38-020(a).

      Official wording (code 38)

      Insects, rodents, & animals not present

    • GeneralFacility upkeep

      Equipment and surfaces were dirty.

      Inspector’s note: Observed accumulted food debris on exterior of all sinks and on shelves throughout prep area and dishwash area. Must clean clean equipment and maintain.

      Official wording (code 49)

      Non-food/food contact surfaces clean

14. Oct 13, 2022 Conditional

    Canvass · Pass w/ Conditions

    3 critical12 general Show violations

    • CriticalFood handling

      Surfaces that touch food weren’t cleaned and sanitized.

      Inspector’s note: Noted upper compartment of the ice machine was not cleaned. Instructed to clean, sanitize and maintain

      Official wording (code 16)

      Food-contact surfaces: cleaned & sanitized

    • CriticalFood temperature

      Prepared food wasn’t date-marked, or was kept past its discard date.

      Inspector’s note: Noted ready-to-eat tcs foods such as cooked chicken, assorted cooked meats, and shrimp with no labels of any kind, no expiration dates, and no written policy/procedure for identifying the expiration of such foods. All foods are discarded. Reviewed all prepared tcs foods must be labeled with an expiration date no longer than 7 days. Manager immediately and voluntarily disposed of 1000 lbs of products worth $5000 through denaturing process. Priority foundation violation 7-38-005 citation issued.

      Official wording (code 23)

      Proper date marking and disposition

    • CriticalFood handling

      Specialized processes (curing, vacuum-packing, etc.) didn’t follow the approved plan.

      Inspector’s note: Noted expired sushi lab analyses test letter dated 3/30/2017. Instructed to update the lab analyses letter or obtain a test kit. Priority foundation #7-38-005. Citation issued.

      Official wording (code 29)

      Compliance with variance/specialized process/haccp

    • GeneralFood handling

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

      Inspector’s note: Noted assorted food items inside refrigeration units not properly labeled. Instructed to properly label all food items with product names, including bulk food containers.

      Official wording (code 37)

      Food properly labeled; original container

    • GeneralFood handling

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

      Inspector’s note: Beverage bottles (liquor) are stored underneath the waste water pipelines at the basement storage area. Instructed to remove or relocate items from under pipes or encase pipes.

      Official wording (code 39)

      Contamination prevented during food preparation, storage & display

    • GeneralFood handling

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

      Inspector’s note: Food containers are stored on the floor in prep, storage, and walk-in coolers/freezers. Must provide proper, raised shelving to store food containers 6" off the floor.

      Official wording (code 39)

      Contamination prevented during food preparation, storage & display

    • GeneralFood handling

      In-use utensils weren’t stored properly.

      Inspector’s note: Noted serving plates on shelves at the kitchen prep and sushi prep are not properly stored. Instructed to invert all serving plates to prevent dust accumulation.

      Official wording (code 43)

      In-use utensils: properly stored

    • GeneralFacility upkeep

      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 refrigeration units and food stored inside grocery bags and tin cans. Instructed properly to store all food items inside approved food-grade containers.

      Official wording (code 47)

      Food & non-food contact surfaces cleanable, properly designed, constructed & used

    • GeneralFacility upkeep

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

      Inspector’s note: Noted ice build up inside chest freezer at the basement dry storage area. Instructed to defrost, clean, and maintain.

      Official wording (code 47)

      Food & non-food contact surfaces cleanable, properly designed, constructed & used

    • GeneralFacility upkeep

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

      Inspector’s note: Noted rusty and dirty shelves underneath the prep tables in the kitchen prep area. Instructed to detail clean, repaint with non-toxic food grade paint, and replace.

      Official wording (code 47)

      Food & non-food contact surfaces cleanable, properly designed, constructed & used

    • GeneralFacility upkeep

      Equipment and surfaces were dirty.

      Inspector’s note: Instructed to detail clean the service prep cooler and spills on shelves, countertops, all cooking equipment, and around the service coolers with dirt, food particle, and grease.

      Official wording (code 49)

      Non-food/food contact surfaces clean

    • GeneralFacility upkeep

      Plumbing problems, or missing protection against backflow.

      Inspector’s note: Noted leaking faucet at the kitchen 3-compartment sink. Instructed to repair and maintain.

      Official wording (code 51)

      Plumbing installed; proper backflow devices

    • GeneralFacility upkeep

      Garbage wasn’t handled or stored properly.

      Inspector’s note: Noted outside garbage dumpster overloaded and preventing proper lid closure. Instructed always to have dumpster lid closed to prevent food source for pest priority foundation #7-38-020(b).

      Official wording (code 54)

      Garbage & refuse properly disposed; facilities maintained

    • GeneralFacility upkeep

      Floors, walls, or ceilings were damaged or dirty.

      Inspector’s note: Instructed to detail clean and maintain floors in the following areas:- floors underneath the cooking stove and fryers at the first floor prep area ..floors throughout the basement, and food dry storage. Floors along the wall base and underneath shelving, especially at the far end corner, with dirt roaches, heavy dirt, food debris, and dust. Must also clean and maintain floor drains at the first floor bar and where necessary.

      Official wording (code 55)

      Physical facilities installed, maintained & clean

    • GeneralFacility upkeep

      Ventilation or lighting was inadequate.

      Inspector’s note: Noted heavy dirt and grease accumulation inside, on pipes/conduits, and edges of the exhaust hood and filters above cooking equipment. Instructed to detail clean and maintain hood, filters, and pipes/conduits.

      Official wording (code 56)

      Adequate ventilation & lighting; designated areas used

15. Jan 28, 2022 Pass

    Complaint Re-Inspection · Pass

    No violations

16. Jan 19, 2022 Fail

    Complaint · Fail

    3 critical16 general2 paperwork Show violations

    • CriticalManagement & training

      Staff weren’t trained on, or didn’t follow, the rules for reporting illness.

      Inspector’s note: No written employee health policy on site for several employees working in the facility at the time of inspection. Must provide a verified employee health policy for all employees and make available during each health inspection. Priority foundation violation 7-38-010 citation issued.

      Official wording (code 3)

      Management, food employee and conditional employee; knowledge, responsibilities and reporting

    • CriticalHygiene & sanitation

      Staff were eating, drinking, or smoking where food is prepared.

      Inspector’s note: Observed several employees eating throughout the kitchen and dishwashing area. Instructed all employee meals must be consumed in the designated dining area.

      Official wording (code 6)

      Proper eating, tasting, drinking, or tobacco use

    • CriticalFood temperature

      Prepared food wasn’t date-marked, or was kept past its discard date.

      Inspector’s note: Observed approximately 300 lbs cooked, ready to eat tcs foods such as cooked chicken, assorted cooked meats, shrimp with no labels of any kind, no expiration dates, and no written policy/procedure for identifying the expiration of such foods. All foods discarded. Reviewed all prepared tcs foods must be labeled with an expiration date no longer than 7 days. Priority foundation violation 7-38-005 citation issued.

      Official wording (code 23)

      Proper date marking and disposition

    • GeneralFood temperature

      Frozen food was thawed the wrong way.

      Inspector’s note: Observed frozen fish being improperly thawed in standing water. Reviewed all methods of thawing frozen foods.

      Official wording (code 35)

      Approved thawing methods used

    • GeneralFood temperature

      Thermometers were missing or inaccurate.

      Inspector’s note: No metal stem thermometer on site to measure hot and cold food temperatures. Must provide. Priority foundation violation 7-38-005 citation issued.

      Official wording (code 36)

      Thermometers provided & accurate

    • GeneralFood handling

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

      Inspector’s note: All bulk food containers including bulk spice containers must be properly labeled with the product common name.

      Official wording (code 37)

      Food properly labeled; original container

    • GeneralFood handling

      Wiping cloths weren’t used or stored properly.

      Inspector’s note: All prep area wiping cloths must be held in containers with a sanitizing solution between use.

      Official wording (code 41)

      Wiping cloths: properly used & stored

    • GeneralFood handling

      In-use utensils weren’t stored properly.

      Inspector’s note: Ice scoop must be stored in a clean container. Not on the top of the ice machine.

      Official wording (code 43)

      In-use utensils: properly stored

    • GeneralFacility upkeep

      Dishwashing equipment wasn’t set up, maintained, or used correctly.

      Inspector’s note: The interior of the dishwashing machine is extremely dirty with slime substance build-up and the exterior of the machine with dirt and debris. Instructed to clean and maintain.

      Official wording (code 48)

      Warewashing facilities: installed, maintained & used; test strips

    • GeneralFacility upkeep

      Equipment and surfaces were dirty.

      Inspector’s note: The following equipment was found dirty: interior/exterior all microwave ovens.exterior/interior of all kitchen freezers and coolers with dirt and food debris, especially the door handles and inside door rubber gaskets. Exterior of all cooks line equipment with excessive grease and food debris. Must clean and maintain all.

      Official wording (code 49)

      Non-food/food contact surfaces clean

    • GeneralFacility upkeep

      Equipment and surfaces were dirty.

      Inspector’s note: Extremely dirty interior hand sink at the front sushi prep area. Sink with black slime substance. Must clean and maintain.

      Official wording (code 49)

      Non-food/food contact surfaces clean

    • GeneralFacility upkeep

      Toilet rooms weren’t built, stocked, or cleaned properly.

      Inspector’s note: Dirty hand wash washbowls inside both washrooms. Must clean and maintain.

      Official wording (code 53)

      Toilet facilities: properly constructed, supplied, & cleaned

    • GeneralFacility upkeep

      Floors, walls, or ceilings were damaged or dirty.

      Inspector’s note: Soiled mop heads improperly stored inside the mop sink. Wet/soiled mops must be stored inverted at the utility service sink.

      Official wording (code 55)

      Physical facilities installed, maintained & clean

    • GeneralFacility upkeep

      Ventilation or lighting was inadequate.

      Inspector’s note: Noted extremely dirty/dusty floor fans throughout the kitchen. Must clean and maintain.

      Official wording (code 56)

      Adequate ventilation & lighting; designated areas used

    • GeneralRepeat violation

      A previously cited basic violation still wasn’t fixed.

      Inspector’s note: Previous core violations from report #2510386 on 5-26-21 were not corrected. #45- 4-903.11(a; c)-- all stored items throughout the dishwashing area in the kitchen must be elevated from the floors.#47- 4-101.11(b, c, d, e)-- must not use plastic grocery bags or cardboard boxes as food containers. Food containers must be washable, food-grade material.#49-4-602.13- clean dish storage shelving in the dining room/sushi prep in poor repair. Noted chipping and peeling pressed wood. Must replace/repair to be smooth and cleanable.----must not use cloth towels, cardboard, or tin foil as liner for any shelving or cooking equipment throughout. 4-601.11(b)--excessive grease on cooks line equipment, metal rack shelving, and food cart. Must clean and maintain all.#55-: 6-201.11-- floors throughout the facility, throughout the dishwashing area, cooks line, walk-in cooler, all floor drains throughout…

      Official wording (code 60)

      Previous core violation corrected

    • GeneralFood handling

      Miscellaneous public health order.

      Inspector’s note: Observed several food handlers working in the kitchen without face masks or face coverings. Violation of rules and order 2-112-340 citation issued.

      Official wording (code 64)

      Miscellaneous / public health orders

    • GeneralFood handling

      Miscellaneous public health order.

      Inspector’s note: No records of employee vaccination status or weekly testing.

      Official wording (code 64)

      Miscellaneous / public health orders

    • GeneralFood handling

      Miscellaneous public health order.

      Inspector’s note: No posting of mask requirement signage for business at entrance and inside establishment.must provide.

      Official wording (code 64)

      Miscellaneous / public health orders

    • GeneralFood handling

      Miscellaneous public health order.

      Inspector’s note: No written protocol for implementing and enforcing the order. Must provide.

      Official wording (code 64)

      Miscellaneous / public health orders

    • PaperworkManagement & training

      Not all food employees had food-handler training.

      Inspector’s note: No proof of food handler training or certificates for several employees on site during the inspection. Must provide.

      Official wording (code 57)

      All food employees have food handler training

    • PaperworkManagement & training

      Required allergen training was missing.

      Inspector’s note: No proof of allergen training or certificates for the above city of chicago certified food managers. Must provide.

      Official wording (code 58)

      Allergen training as required

17. May 26, 2021 Pass

    Canvass Re-Inspection · Pass

    5 general Show violations

    • GeneralFood handling

      In-use utensils weren’t stored properly.

      Inspector’s note: 3-304.12--cooks line knives stored in between cooler and sink backsplash. Must properly store all in-use utensils.

      Official wording (code 43)

      In-use utensils: properly stored

    • GeneralFood handling

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

      Inspector’s note: 4-903.11(a;c)-- all stored items throughout the dish washing area in the kitchen must be elevated from the floors.

      Official wording (code 45)

      Single-use/single-service articles: properly stored & used

    • GeneralFacility upkeep

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

      Inspector’s note: 4-101.11(b, c, d, e)-- must not use plastic grocery bags or cardboard boxes as food containers. Food containers must be washable, food grade material.

      Official wording (code 47)

      Food & non-food contact surfaces cleanable, properly designed, constructed & used

    • GeneralFacility upkeep

      Equipment and surfaces were dirty.

      Inspector’s note: 4-602.13- clean dish storage shelving in the dining room/sushi prep in poor repair. Noted chipping and peeling pressed wood. Must replace/repair to be smooth and cleanable.----must not use cloth towels, cardboard, or tin foil as liner for any shelving or cooking equipment throughout. 4-601.11(b)--excessive grease on cooks line equipment, metal rack shelving, and food cart. Must clean and maintain all.

      Official wording (code 49)

      Non-food/food contact surfaces clean

    • GeneralFacility upkeep

      Floors, walls, or ceilings were damaged or dirty.

      Inspector’s note: : 6-201.11-- floors throughout the facility, in washrooms, throughout the dishwashing area, cooks line, walk-in cooler, all floor drains throughout noted dirty with dirt, food debris and/or grease. Must clean and maintain all.

      Official wording (code 55)

      Physical facilities installed, maintained & clean

18. May 18, 2021 Fail

    Canvass · Fail

    2 critical9 general Show violations

    • CriticalFood temperature

      Hot food was held below a safe temperature.

      Inspector’s note: Observed cooked chicken in a plastic tub on top of milk crates used as shelving next to the cooks line at an improper temperature of 65.3f. Reviewed hot food must be held hot at 135f or greater. Food discarded. Priority violation 7-38-005 citation issued.

      Official wording (code 21)

      Proper hot holding temperatures

    • CriticalFood temperature

      Prepared food wasn’t date-marked, or was kept past its discard date.

      Inspector’s note: Observed approximatly 90 lbs cooked chicken, prepared cream cheese filling, cooked egg rolls not date labeled with an expiration date no longer than 7 days. No dates on any foods. Reviewed proper date labeling requirements. Foods discarded. Priority foundation violation 7-38-005 citation issued.

      Official wording (code 23)

      Proper date marking and disposition

    • GeneralHygiene & sanitation

      Staff personal cleanliness was inadequate.

      Inspector’s note: All cooks in all prep areas noted without hat/hair restraints. Must provide.

      Official wording (code 40)

      Personal cleanliness

    • GeneralFood handling

      In-use utensils weren’t stored properly.

      Inspector’s note: Must not store the ice scoop inside the ice in the ice machine.----cooks line knives stored in between cooler and sink backsplash. Must properly store all in-use utensils.

      Official wording (code 43)

      In-use utensils: properly stored

    • GeneralFood handling

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

      Inspector’s note: All stored items throughout the dish washing area in the kitchen must be elevated from the floors.

      Official wording (code 45)

      Single-use/single-service articles: properly stored & used

    • GeneralFacility upkeep

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

      Inspector’s note: Must not use plastic grocery bags or cardboard boxes as food containers. Food containers must be washable, food grade material.

      Official wording (code 47)

      Food & non-food contact surfaces cleanable, properly designed, constructed & used

    • GeneralFacility upkeep

      Equipment and surfaces were dirty.

      Inspector’s note: Clean dish storage shelving in the dining room/sushi prep in poor repair. Noted chipping and peeling pressed wood. Must replace/repair to be smooth and cleanable.----must not use cloth towels, cardboard, or tin foil as liner for any shelving or cooking equipment throughout.

      Official wording (code 49)

      Non-food/food contact surfaces clean

    • GeneralFacility upkeep

      Equipment and surfaces were dirty.

      Inspector’s note: Noted extremely dirty toaster oven at the front sushi prep.----excessive grease on cooks line equipment, microwave oven interior, and exterior, tabletop can opener with encrusted food debris, metal rack shelving, and food cart. Must clean and maintain all.---must remove plastic sealant protector dishwashing machine and clean top of the machine.

      Official wording (code 49)

      Non-food/food contact surfaces clean

    • GeneralFacility upkeep

      Floors, walls, or ceilings were damaged or dirty.

      Inspector’s note: Floors throughout the facility, in washrooms, throughout the dishwashing area, cooks line, walk-in cooler, all floor drains throughout noted dirty with dirt, food debris and/or grease.-----ceiling tiles above the cooks line with excessive dust must clean and maintain all.

      Official wording (code 55)

      Physical facilities installed, maintained & clean

    • GeneralFacility upkeep

      Floors, walls, or ceilings were damaged or dirty.

      Inspector’s note: Soiled mop heads must be stored inverted in the mop sink. Not on the floor of any other area.

      Official wording (code 55)

      Physical facilities installed, maintained & clean

    • GeneralRepeat violation

      A previously cited basic violation still wasn’t fixed.

      Inspector’s note: Previous core violations from report #2366070 on 3-19-20 not corrected. #49- observed accumulated food debris both exterior and interior of prep area reach-in coolers. #53- no covered trash receptacle in women's washroom. Must provide. Priority foundation violation.

      Official wording (code 60)

      Previous core violation corrected

19. Mar 19, 2020 Pass

    Canvass · Pass

    3 general Show violations

    • GeneralFacility upkeep

      Equipment and surfaces were dirty.

      Inspector’s note: The following not clean- observed accumulated food debris both exterior and interior of prep area reach in coolers, food and grease build up on ventilation hood. Must clean and maintain.

      Official wording (code 49)

      Non-food/food contact surfaces clean

    • GeneralFacility upkeep

      Toilet rooms weren’t built, stocked, or cleaned properly.

      Inspector’s note: No covered trash receptacle in womens washroom. Must provide.

      Official wording (code 53)

      Toilet facilities: properly constructed, supplied, & cleaned

    • GeneralFacility upkeep

      Floors, walls, or ceilings were damaged or dirty.

      Inspector’s note: Observed dust build up on ceiling tiles above tables at rear prep area and on walls outside of washroom. Must clean walls and maintain.

      Official wording (code 55)

      Physical facilities installed, maintained & clean

20. Mar 21, 2019 Conditional

    Complaint · Pass w/ Conditions

    6 critical3 general2 paperwork Show violations

    • CriticalManagement & training

      No one in charge was present who knew the food-safety rules.

      Inspector’s note: Noted no person in charge on site at time of inspection with the city of chicago food service certificate as a requirement. Instructed management that the person in charge on duty must have a current city of chicago food service certificate at all times.

      Official wording (code 1)

      Person in charge present, demonstrates knowledge, and performs duties

    • CriticalManagement & training

      Staff weren’t trained on, or didn’t follow, the rules for reporting illness.

      Inspector’s note: Noted no employee health policy on site at the time of inspection following the new code and guidelines. Instructed to have verification of policy for each employee one on site at all times. Priority foundation #7-38-010

      Official wording (code 3)

      Management, food employee and conditional employee; knowledge, responsibilities and reporting

    • CriticalManagement & training

      No written plan or kit for cleaning up vomit or diarrhea.

      Inspector’s note: Management unable to provide a procedure for cleaning up vomiting and diarrhea.instructed to have one including the chemicals and supplies needed. Priority foundation #7-38-005.

      Official wording (code 5)

      Procedures for responding to vomiting and diarrheal events

    • CriticalFood temperature

      Cold food was held above a safe temperature.

      Inspector’s note: Noted internal temperature of the following tcs food items inside service coolers to be improper:-eggs 51.1f, beef 60.3f, chicken 63.7f, tofu 59.0f, chicken 95.3f, dumpling 73.0f. Manager immediately and voluntarily disposed of 50 lbs of products worth $150.00 through denaturing process. Priority violation #7-38-005

      Official wording (code 22)

      Proper cold holding temperatures

    • CriticalFood temperature

      Prepared food wasn’t date-marked, or was kept past its discard date.

      Inspector’s note: Found some prepared food ready to eat with no seven day consume by date. Kim chee. Must label all time temperature for safety food held more than 24hours. Priority foundation violation 37-38-005.

      Official wording (code 23)

      Proper date marking and disposition

    • CriticalFood handling

      No warning to customers about raw or undercooked food.

      Inspector’s note: Found no reminder and disclosure inside menus for sushi being sold at business. Priority foundation violation #7-38-005.

      Official wording (code 25)

      Consumer advisory provided for raw/undercooked food

    • GeneralFacility upkeep

      Floors, walls, or ceilings were damaged or dirty.

      Inspector’s note: Noted heavy clutter throughout establishment on shelves, floors through out the basement food/dry storage area. Instructed to detail clean, organize and remove all unnecessary or unused articles and equipment to prevent hiding places for pest.

      Official wording (code 55)

      Physical facilities installed, maintained & clean

    • GeneralFacility upkeep

      Floors, walls, or ceilings were damaged or dirty.

      Inspector’s note: Instructed to detail clean and maintain floors especially along wall base and underneath equipment at the kitchen prep area and dish washing area. Must maintain floors dry. Instructed to detail clean and maintain all floor drains at the kitchen prep area. Must detail clean and maintain floors throughout the basement food/dry storage area. Noted the following:- -floors throughout premise especially along wall base and underneath equipment with dirt, grease and food debris, including live and dead roaches. -walls with food dirt and food spills -cracks on the walls instructed to detail clean and sanitize especially areas with pest activity, clean and maintain walls with cracks and spills. Must upgrade housekeeping.

      Official wording (code 55)

      Physical facilities installed, maintained & clean

    • GeneralRepeat violation

      A previously cited basic violation still wasn’t fixed.

      Inspector’s note: Noted the following previous core violation #58 rule #pa-100-0367 not corrected. Noted certified food managers on duty with no allergen training certification. Instructed management that all food service managers are required to have the allergen training certification. Priority foundation violation #7-42-090

      Official wording (code 60)

      Previous core violation corrected

    • PaperworkManagement & training

      No manager on duty held a City of Chicago food sanitation certificate.

      Inspector’s note: Noted no certified food manager on duty while tcs foods are prepared and served (sushi, soup, seafood,etc) instructed to have the original city of chicago on site at all times. Priority foundation #7-38-012.

      Official wording (code 2)

      City of chicago food service sanitation certificate

    • PaperworkManagement & training

      Required allergen training was missing.

      Inspector’s note: Upgraded to violation #60

      Official wording (code 58)

      Allergen training as required

21. Aug 10, 2018 Conditional

    Canvass · Pass w/ Conditions

    4 critical1 general1 paperwork Show violations

    • CriticalManagement & training

      Staff weren’t trained on, or didn’t follow, the rules for reporting illness.

      Inspector’s note: Found no employee health policy. Priority violation. No citation issued. 7-38-012a. Must provide.

      Official wording (code 3)

      Management, food employee and conditional employee; knowledge, responsibilities and reporting

    • CriticalManagement & training

      No written plan or kit for cleaning up vomit or diarrhea.

      Inspector’s note: Found no vomit and diarrheal cleanup procedure. Priority violation. No citation issued. 7-38-005. Must provide.

      Official wording (code 5)

      Procedures for responding to vomiting and diarrheal events

    • CriticalFood temperature

      Prepared food wasn’t date-marked, or was kept past its discard date.

      Inspector’s note: Found some prepared food ready to eat with no seven day consume by date. Kim chee. Priority foundation. No citation issued. 7-38-005. Must label all time temperature for safety food held more than 24hours.

      Official wording (code 23)

      Proper date marking and disposition

    • CriticalFood handling

      No warning to customers about raw or undercooked food.

      Inspector’s note: Found no reminder and disclosure inside menus for sushi being sold at business. Priority foundation. No citation issued. 7-38-005. Must provide.

      Official wording (code 25)

      Consumer advisory provided for raw/undercooked food

    • GeneralFacility upkeep

      Floors, walls, or ceilings were damaged or dirty.

      Inspector’s note: Found floors not clean at kitchen areas. Must clean and sanitize.

      Official wording (code 55)

      Physical facilities installed, maintained & clean

    • PaperworkManagement & training

      Required allergen training was missing.

      Inspector’s note: City of chicago sanitation manager with no allergen training. Must provide.

      Official wording (code 58)

      Allergen training as required

22. Feb 20, 2018 Conditional

    Complaint · Pass w/ Conditions

    1 critical3 general Show violations

    • CriticalCritical (pre-2018 form)

      Hand washing facilities: with soap and sanitary hand drying devices, convenient and accessible to food prep area

      Inspector’s note: Found no soap at exposed hand sink at main kitchen. Critical violation. 7-38-030. Soap supplied at exposed hand sink at main kitchen preparation areas by the end of the inspection.

    • GeneralMinor (pre-2018 form)

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

      Inspector’s note: Found broken hot water handle at exposed hand sink at sushi station. Foodhandler currently washing hands at second sink at bar (about 10ft away from preparation). Must replace broken hot water handle.

    • GeneralMinor (pre-2018 form)

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

      Inspector’s note: Found clutter stored on top of walk in cooler.(old plates, etc.) must clear/clean top of walk in cooler.

    • GeneralMinor (pre-2018 form)

      Food handler requirements met

      Inspector’s note: Found foodhandlers at premises with no foodhanler training certificates. Must provide.

23. Mar 24, 2017 Conditional

    Complaint · Pass w/ Conditions

    1 critical3 general Show violations

    • CriticalCritical (pre-2018 form)

      Potentially hazardous food meets temperature requirement during storage, preparation display and service

      Inspector’s note: POTENTIALLY HAZARDOUS FOOD STORED AT AMBIENT TEMPERATURE. NOTED 2 LBS/$20 OF SUSHI RICE AT 85 DEGREES. OPERATOR UNABLE TO PROVIDE PROOF THAT SUSHI HAS BEEN PROPERLY ACIDIFIED TO REMOVE FROM TEMPERATURE CONTROL. OPERATOR VOLUNTARILY DISCARDED THE PRODUCT. INSTRUCTED THAT POTENTIALLY HAZARDOUS FOOD MUST BE HELD AT 40 DEGREES OR BELOW OR AT 140 DEGREES OR ABOVE UNTIL PROPER pH TESTING AND/OR DOCUMENTATION IS PROVIDED ON SITE. CRITICAL VIOLAION: 7-38-005(A).

    • GeneralMinor (pre-2018 form)

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

      Inspector’s note: Must not store knives in the gap between cook line equipment.

    • GeneralMinor (pre-2018 form)

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

      Inspector’s note: Must clean encrusted food debris and residue from the stove top and attached shelf and the shelf below the left stove burner. Must clean soiled knives stored on the knife strip. Must clean oil accumulation from hood and vents above cook line. Must clean residue from handles of the rice warmers and the prep top coolers.

    • GeneralMinor (pre-2018 form)

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

      Inspector’s note: Must store all food items at least 6 inches off the floor in and next to the walk in cooler.

24. Jul 19, 2016 Pass

    License · Pass

    1 general Show violations

    • GeneralMinor (pre-2018 form)

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

      Inspector’s note: Must install a splash guard between the kitchen/dish exposed hand sink and the one compartment prep sink.