Gorilla Sushi Bar

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

Inspector’s note: Noted cardboard boxes used to line shelves. Instructed to clean and remove all cardboard boxes to prevent hiding places for pest.

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

Inspector’s note: Observed torn gaskets on the inside of sushi prep reach-in cooler. Instructed to repair and maintain.

Plumbing problems, or missing protection against backflow.

Inspector’s note: Observed low hot water pressure for three compartment sink in the dishwashing area. Instructed to repair and maintain.

Thermometers were missing or inaccurate.

Inspector’s note: Instructed to provide thermometer visible inside refrigerator in rear prep/dishwashing area.

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

Inspector’s note: Instructed to replace broken rubber strip at the bottom of rear exit door.

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

Inspector’s note: Instructed to clean and maintain storage shelves in rear storage area.

Equipment and surfaces were dirty.

Inspector’s note: Instructed to clean and maintain interior surfaces of refrigerator in rear prep/dishwashing area.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Instructed to detail clean and maintain floor behind grease box underneath 3 compartment sink and floor behind dishmachine. Cleaning chemical must be stored 6" off the floor for easy access on cleaning.

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

Inspector’s note: Observed multiple cutting boards with deep scratches and stains on prep tables in the rear preparation area. Instructed the person in charge to resurface/replace cutting boards and maintain.

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 shelving units in front and rear preparation areas. Instructed the person in charge to remove all cardboard from shelving units. All food and non-food contact surfaces must be smooth and easily cleanable.

Floors, walls, or ceilings were damaged or dirty.

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

Equipment and surfaces were dirty.

Inspector’s note: Observed grease spill/dripping from prep table top under fryers onto shelves. Must clean and maintain said shelves/table top and maintain.

A previously cited basic violation still wasn’t fixed.

Inspector’s note: The following previous core violations from report #2523256 dated on 07/27/21 were not corrected-# 49 4-602.13 black slime at interior of three compartment sink(corners) must be cleaned,#55 6-201.12 debris on floors behind low temp dish machine and grease trap under three compartment sink, clean and maintain. Instructed manager said previous core violations must be corrected by the date of reinspection. Priority foundation 7-42-090.

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

Inspector’s note: Dry food(flour, sugar, etc)stored in a plastic container must be labeled with a common name

Wiping cloths weren’t used or stored properly.

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

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

Inspector’s note: Must not use milk crates as a means of elevation for stored items.

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

Inspector’s note: Broken liner inside the second chest freezer door in the basement area must be replaced

Equipment and surfaces were dirty.

Inspector’s note: Black slime at interior of three compartment sink(corners), must be cleaned

Plumbing problems, or missing protection against backflow.

Inspector’s note: The faucet at three compartment sink is leaking, repair issue

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Debris on floors behind low temp dish machine and grease trap under three compartment sink, clean and maintain

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

Inspector’s note: Noted torn rubber gasket inside the prep service cooler at the sushi prep. Instructed to detail repair and maintain and/or replace.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Noted clutter at the basement food/dry storage area. Instructed to clean, organize and/or remove all unnecessary articles to prevent hiding places for pest.

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 name including bulk food containers.

Wiping cloths weren’t used or stored properly.

Inspector’s note: Noted dirty wiping cloths on prep tables at front area not properly stored. Instructed to properly store all washcloths in a sanitizing solution especially when not in use.

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

Inspector’s note: Noted torn rubber gasket inside the prep service cooler at the sushi prep. Instructed to detail repair and maintain and/or replace.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Noted clutter at the basement food/dry storage area. Instructed to clean, organize and/or remove all unnecessary articles to prevent hiding places for pest.

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

Inspector’s note: Noted assorted food items inside refrigeration units not properly labeled. Instructed to properly label all food items with product name and/or use by date.

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

Inspector’s note: Instructed to clean inside of small oven at the sushi bar with dirt, burnt foods and debris....noted slight discoloration and deep cuts on the sushi cutting board at the sushi bar. Instructed to detail clean and maintain.

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

Inspector’s note: Noted leaking faucet at the 3 compartment sink (cold water faucet). Instructed to repair and maintain.

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

Inspector’s note: Noted clutter at the basement food/dry storage area. Instructed to clean, organize and/or remove all unnecessary articles to prevent hiding places for pest

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

Inspector’s note: All prepared frozen foods must be labeled and dated.

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

Inspector’s note: Must not use news paper as liner for shelving throughout facility.

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

Inspector’s note: Must not use cardboard as matting for floors throughout.

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

Inspector’s note: Must remove the filtered water purifying system from the sushi prep exposed hand sink and attach to an installed one compartment prep sink in the sushi prep area.

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

Inspector’s note: All unused equipment ie: coolers, grills, prep tables must be removed from the rear patio to prevent rodent harboring.

Food (ice) dispensing utensils, wash cloths properly stored

Inspector’s note: Sushi prep wiping cloths must be held in a clean container with a sanitizing solution.

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

Inspector’s note: Provide label and date on all food containers inside the reach in cooler with potentially hazardous foods. Also all bulk dry food containers needs a label.

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

Inspector’s note: Vent cover inside the washroom with dust build-up. Must clean,remove dust and maintain.

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

Inspector’s note: Light bulb on the one door reach on cooler in the rear prep area not shielded. Must provide light shield and end caps.

Toilet room doors self closing: dressing rooms with lockers provided: complete separation from living/sleeping quarters

Inspector’s note: Must re adjust the self closer device on the door of the washroom. Door not closing all the way.

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

Inspector’s note: Leak on the faucet connector arm of the 3 compartment sink. Must repair and maintain to stop the leak.

Food handler requirements met

Inspector’s note: No idph food handlers certificate available at this time. Must provide next routine inspection.

Toilet room doors self closing: dressing rooms with lockers provided: complete separation from living/sleeping quarters

Inspector’s note: Must provide self closing latch for the bathroom door.

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

Inspector’s note: Found no barrier or seperation between rear prep area and customer washroom. Customer/employee washroom is located in the back of establishment down the hallway on north wall directly next to an open prep area in the rear and south wall. Instructed to submit plans to install a barrier between prep area and customer washroom. Serious violation 7-38-005a

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

Inspector’s note: Extremely stained carpet in selling area,instructed to shampoo said carpet and maintain or replace.surface must be smooth,cleanable and non-absorbent material

Refrigeration and metal stem thermometers provided and conspicuous

Inspector’s note: No steam thermometers provided on premises,instructed to provide to be able to check food temperature upon delivery.

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

Inspector’s note: Observed dirt/dust build up on basement floor along walls/under shelves. Instructed manager to clean floor and maintain.

Refrigeration and metal stem thermometers provided and conspicuous

Inspector’s note: No therometer inside front stand up reach in cooler (drinks, meats inside cooler). Instructed manager to provide therometer for cooler.

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

Inspector’s note: Pest control logbook not maintained, premises able to only produce 4 invocies from international exterminator co. Dated 09/17/08, 12/04/09, 08/05/10 and 09/30/11. Instructed manager that all retail food establishments must have pest control service a minimum of 2 times per year. Instructed manager to contact pest control for service and provide pest control license from a licensed company by reinspection date (08/08/12).

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

Inspector’s note: Observed food debris/dirt build up on floor in prep area. Must clean floor throughout prep area.

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

Inspector’s note: Basement cluttered with boxes and movies. Must elevate all items off floor or remove items.