Wicker Park Seafood and Sushi Bar (T2 Main Hall)

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

Inspector’s note: Observed torn gasket on prep cooler at sushi bar and dead battery at paper towel dispensor in kitchen. Instructed to repair or replace gasket on cooler and repair or replace battery in paper towel dispensor and maintain both in good condition.

In-use utensils weren’t stored properly.

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

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

Inspector’s note: Noted broken glass at door of sushi display cooler. Instructed to repair and/or replace.

Plumbing problems, or missing protection against backflow.

Inspector’s note: Noted leaking faucet at the 3 compartment sink at the dish washing area. Instructed to repair and maintain.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Instructed to clean anad maintain floors along wall base and underneath equipment especially at the dish washing area and around the utility sink.

Plumbing problems, or missing protection against backflow.

Inspector’s note: Observed leak at base of faucet at three compartment sink in the rear warewashing area. Instructed the person in charge to repair and maintain.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observe dirt on floors, along walls and in all corners in prep and dish washing areas. Instructed the person in charge to clean floors in prep areas, along walls and in all corners in all areas and maintain.

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

Inspector’s note: Observed (1) cutting board on top of sushi prep line cooler located at far left prep area covered with deep grooves and dark stains. Instructed to repair or replace and maintain smooth, cleanable surfaces.

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

Inspector’s note: Instructed to replace stained,worned-out caulk above the rear dishwashing 3-compartment sink and to maintain.

Plumbing problems, or missing protection against backflow.

Inspector’s note: Observed water leak at drain pipe underneath the rear 3-compartment sink.instructed to repair plumbing leak and to maintain.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed dirty floors with spilled debris behind the grease trap box at rear 3-compartment sink area.instructed to clean floors in detail and maintain.

Ventilation or lighting was inadequate.

Inspector’s note: Observed broken light shield for light fixture at rear prep/2-compartment sink area.instructed to replace light shield and maintain.

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

Inspector’s note: Observed tether holding knife to sink is unclean and needs to be replaced. Remove and replace.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed floors uclean under and behind heavy equipment in corners and along walls.

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

Inspector’s note: Noted exterior of reach-in cooler door (rear kitchen) in poor repair. Instructed to fix.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Instructed to clean and maintain floor along the walls and in all corners in rear prep kitchen area.

Ventilation or lighting was inadequate.

Inspector’s note: Instructed to replace non working lightbulbs above rear prep kitchen to provide additional lighting.

Equipment and surfaces were dirty.

Inspector’s note: Instructed to detail clean and maintain interior and exterior surfaces of 3 compartment sink.

Equipment and surfaces were dirty.

Inspector’s note: Instructed to detail clean and maintain interior surfaces of liquor reach-in cooler with syrup accumulation in the bar area.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Instructed to clean and reorganize rear prep area to prevent pest harborage.

Thermometers were missing or inaccurate.

Inspector’s note: Instructed to provide thermometer visible inside all coolers.

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

Inspector’s note: Instructed to properly label food container/bin identified with common name in rear prep/dishwashing area.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Cleaning equipment (mop, broom etc) must be stored off the floor in rear mop area.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Instructed to detail clean and maintain floors along the walls and in all corners in rear prep/dishwashing area especially under and around 3 compartment sink in rear area and floors along the walls in sushi prep area.

Ventilation or lighting was inadequate.

Inspector’s note: Instructed to replace inoperable light bulb inside 1 door reach in cooler (far left) in rear prep/dish washing area.

Frozen food was thawed the wrong way.

Inspector’s note: Instructed to properly thaw frozen food products under cold running water, inside cooler or using microwave oven.

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

Inspector’s note: Instructed to detail clean and maintain interior surfaces of prep cooler behind sushi prep area and interior surfaces of reach in cooler with dried food accumulation in rear prep/kitchen.

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

Inspector’s note: Instructed to repair drain opener handle underneath 3 compartment sink (far right) in rear kitchen or provide working drain stopper.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Instructed to clean and maintain walls with stain and spillage around rear prep/kitchen.

Equipment and surfaces were dirty.

Inspector’s note: Instructed to clean and maintain interior surfaces of storage cabinets behind front prep/service area

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Instructed to clean and maintain floors along the walls with dried food accumulation in sushi prep area.

Ventilation or lighting was inadequate.

Inspector’s note: Instructed to replace missing lightbulb inside reach-in cooler in rear prep/dishwashing area.

Plumbing problems, or missing protection against backflow.

Inspector’s note: 5-205.15 (b) instructed to repair faucet base with leak at 3 compartment bar sink in front bar area.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: 6-201.11 instructed to detail clean and maintain floors along the walls and in all corners especially under and around coolers behind front sushi/bar area and floors under/corner of 3 compartment sink in rear prep/dishwashing area.

Ventilation or lighting was inadequate.

Inspector’s note: 6-303.11 instructed to replace inoperable light bulbs inside 2 door reach-in cooler #12 and #13 in rear prep/dish washing area.

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

Inspector’s note: Instructed to clean and maintain interior and exterior surfaces of all coolers, counter tops, storage shelves, exposed hand sinks, prep sinks and 3 compartment sink.

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

Inspector’s note: Instructed to clean and maintain floors with dust and debris along the walls under and around service bar.---------must detail clean and maintain floors along the walls and in all corners throughout rear prep/dish washing area/room especially under and around 3 compartment sink. Must keep floors dry at all times to prevent pest harborage.

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

Inspector’s note: Instructed to detail clean and maintain walls with spillage around/throughout rear prep/dish washing room.

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

Inspector’s note: Must replace inoperable light bulbs inside 2 door reach-in cooler in rear prep/dish washing room

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

Inspector’s note: Instructed to repair 3 compartment sink sprayer with heavy leak in rear prep/dish washing room.

Refrigeration and metal stem thermometers provided and conspicuous

Inspector’s note: Instructed to provide thermometer visible and accurate inside all coolers.

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

Inspector’s note: Instructed to detail clean and maintain rear prep/dish washing area. Items (food and non food) must be stored off the floor for easy access on cleaning. Must reorganize.

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

Inspector’s note: Observed the rear soda gun drain to be dirty. Instructed facility to clean and maintain.

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

Inspector’s note: Observed the floors around the grease trap in the side prep area to be dirty. Instructed facility to clean and maintain.

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

Inspector’s note: Observed clean plates on counter top near rear walkway not inverted. Instructed facility to invert and maintain to help prevent possible contamination.

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

Inspector’s note: Observed the soda gun holster at the back of the bar to not be connected to a drain line. Instructed facility to properly connect to a drain line and maintain.

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

Inspector’s note: Observed the front soda gun holster/drain to be dirty. Instructed facility to clean and maintain. Observed the prep coolers with drawers to have dirt and food debris accumulated in the drawer tracks. Instructed facility to clean and maintain.

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

Inspector’s note: Observed dirt and food debris on the floors in various areas: in front prep cabinets, around the rear prep grease trap, and along wall bases, in corners and under and around equipment. Instructed facility to clean all and maintain.

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

Inspector’s note: Observed the faucet base at the 4 compartment sink to have a minor leak. Instructed facility to repair and maintain.

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

Inspector’s note: Instructed to detail clean and maintain interior and exterior surfaces of dis machine in rear prep/cooking area and exterior surfaces of coolers and freezers.

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

Inspector’s note: Instructed to detail clean and maintain floors along the walls and in all corners in rear prep/cooking area.

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

Inspector’s note: Instructed to repair broken drain opener at 1st compartment of the 3 compartment sink in rear prep/cooking area.

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

Inspector’s note: Multi use utensils not properly stored. Instructed to invert utensils to prevent contamination before use.

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

Inspector’s note: Storage shelves and storage cabinets under prep counter and cooking equipment not clean. Instructed to detail clean daily.

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

Inspector’s note: Floor along wallbase and under equipment in prep/storage room not clean. Instructed to remove debris and detail clean daily.

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

Inspector’s note: Foods inside coolers not properly labeled or dated. Instructed to label and date all foods not in original containers.

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

Inspector’s note: Multi use utensils not properly stored. Instructed to invert utensils t prevent contamination before use.

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

Inspector’s note: Interior of coolers in front prep area, storage cabinets and prep counter not clean. Instructed to detail clean and sanitize food contact surfaces.

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

Inspector’s note: Floor along wall of seating area and behind equipment in kitchen and prep area not clean. Instructed to detail clean frequently.

Refrigeration and metal stem thermometers provided and conspicuous

Inspector’s note: Thermometer not conspicuous inside coolers. Instructed to have thermometers visible inside all coolers.

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

Inspector’s note: Observed food debris/calcium build up on exterior of handwash bowls around hot/cold water handles. Instructed manager to clean and maintain all sinks.

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

Inspector’s note: Observed food build up/dirt inside floor drains. Instructed manager to clean and maintain interior of floor drains.

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

Inspector’s note: 4-compartment sink right side compartment drain pipe leaking. Instructed manager to repair and maintain sink.

Refrigeration and metal stem thermometers provided and conspicuous

Inspector’s note: Therometers broken inside bar cooler. Instructed manager to replace with working thermometers.

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

Inspector’s note: Observed food debris/dust build up on shelves inside cabinet under oyster prep sink also observed food build up on exterior of 2-compartment sink grease trap. Must clean and maintain equipment.

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

Inspector’s note: Observed food/dust build on floor under and around dishmachine. Must clean floor and maintain.

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

Inspector’s note: Instructed to detail clean nd main interior and exterior surfaces of 3 compartment sink, dishmachine, food carts with excessive food debris, mopsink, prep table and shelves.

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

Inspector’s note: Instructed to detail clean and maintain floors and floor drains with food debris along the walls and in all corners in rear prep/dish washing area.

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

Inspector’s note: Instructed to clean and maintain ceiling vent cover with heavy dust build-up above dish washing area in rear prep/dish washing area.

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

Inspector’s note: Instructed to detail clean and maintain interior surfaces of dish machine with lime build up (rear kitchen area).--------must clean and maintain interior and exterior surfaces of storage cabinets behind front prep/service area.

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

Inspector’s note: Instructed to clean and maintain floors with dust and dried food debris in prep area (front/service area) in all corners.

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

Inspector’s note: Instructed to repair water leak under exposed hand sink (middle exposed hand sink in prep/service area).

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

Inspector’s note: Instructed to detail clean and maintain interior and exterior surfaces of exposed hand sink and 3 compartment sink in main prep and in bar area, must clean and maintain (2) soda gun holder behind bar.

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

Inspector’s note: Instructed to detail clean and maintain floors along the walls and in all corners inside employee locker room/storage room.

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

Inspector’s note: Instructed to clean, remove unnecessary articles and reorganize rear employee locker room/storage room. All food and non food items must be stored 6" off the floor for easy access on cleaning.

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

Inspector’s note: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. VENT COVERS IN KITCHEN UNCLEAN MUST CLEAN AND MAINTAIN; VENT COVERS IN FRONT PREP COOLERS UNCLEAN MUST CLEAN AND MAINTAIN

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

Inspector’s note: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. EXTERIOR COOLERS IN KITCHEN UNCLEAN MUST CLEAN AND MAINTAIN

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

Inspector’s note: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. FLOORS ON CORNERS OF KITCHEN NOT CLEAN MUST CLEAN AND MAINTAIN; FLOORS BY GLASS WINDOWS UNCLEAN MUST DETAIL CLEAN AND MAINTAIN

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

Inspector’s note: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. RUSTY SHELF IN THE DISH AREA ABOVE DISH MACHINE MUST REMOVE RUST,CLEAN AND MAINTAIN

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

Inspector’s note: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. DAMAGED DOOR HANDLE OF 2 DOOR COOLER MUST BE REPLACED

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

Inspector’s note: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. FLOORS UNDER 3COMPARTMENT SINK,PREP AREA AND DISH AREA UNCLEAN MUST CLEAN AND MAINTAIN

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

Inspector’s note: Must clearly post consumer advisory regarding consumption of raw or undercooked foods of animal origin.

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

Inspector’s note: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. FLOORS IN 2ND PREP AREA UNCLEAN,MUST CLEAN AND MAINTAIN

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

Inspector’s note: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. EXTERIOR OF DISPLAY COOLER UNCLEAN,MUST BE CLEAN ALL THE TIME

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

Inspector’s note: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. FLOOR UNDER AND BEHIND CABINETS UNCLEAN,MUST CLEAN AND MAINTAIN

Refrigeration and metal stem thermometers provided and conspicuous

Inspector’s note: All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units. THERMOMETER IN THE COOLER MUST BE REPLACED,ALWAYS MONITOR COOLER TEMPERATURE AT 40F OR BELOW