Indie Cafe

Inspector notes: 4-601.11(B)-- TOASTER OVEN AT THE SUSHI PREP AREA EXTREMELY DIRTY WITH EXCESSIVE GREASE.MUST CLEAN OR REPLACE.

Inspector notes: OBSERVED ASSORTED RAW ANIMAL ORIGIN FOODS BEING IMPROPERLY STORED ABOVE PREPARED READY-TO-EAT FOODS AND FRESH VEGETABLES. RAW CHICKEN BEING STORED UNCOVERED DIRECTLY NEXT TO CUT FRESH BROCCOLI AND PEAS IN THE COOKS LINE COOLER. RAW CHICKEN STORED ON TOP SHELVING IN THE COOKS LINE COOLER DIRECTLY OVER UNCOVERED READY-TO-EAT FRESH CILANTRO AND OTHER ASSORTED PREPARED SAUCES. RAW DUCK IS STORED ON THE TOP SHELVING OF THE TALL TWO-DOOR COOLER DIRECTLY ABOVE COOKED TEMPURA, FRESH LETTUCE, AND ASSORTED FRESH VEGETABLES. RAW EGGS IN REAR COOLER DIRECTLY OVER COOKED NOODLES. REVIEWED PROPER STORAGE OF RAW ANIMAL ORIGIN FOODS AND FOOD PROTECTION. ALL FOODS REMOVED. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.

Inspector notes: INTERIOR OF THE ICE MACHINE UPPER WATER RESERVOIR THROUGHOUT WHERE ICE IS MADE AND ALL INTERIOR ICE CONTACT SURFACES INCLUDING THE ICE BIN HOLDING THE ICE FOR CONSUMPTION WITH BLACK SLIME SUBSTANCE DRIPPING INTO THE ICE. INSTRUCTED TO REMOVE ALL BLACK SLIME. CLEAN AND SANITIZE ALL AFFECTED AREAS. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED.

Inspector notes: THE MENU DOES NOT DISCLOSE AND INFORM CONSUMERS OF THE SPECIFIC MENU ITEMS THAT ARE RAW OR UNDERCOOKED. MUST DISCLOSE AND REMIND CUSTOMERS OF SUCH FOOD ON THE PRINTED AND VIRTUAL MENUS. FOODS SUCH AS RAW FISH, POKE BOWLS ETC. PRIORITY FOUNDATION VIOLATION. NO CITATION WAS ISSUED.

Inspector notes: ALL BULK SPICE CONTAINERS ON THE COOKS LINE NOT IN THEIR ORIGINAL SPICE CONTAINER MUST BE LABELED WITH THE PRODUCT COMMON NAME.

Inspector notes: ALL STORED ITEMS THROUGHOUT THE REAR DRY FOOD STORAGE AND THE BAR AREA CLOSET MUST BE ELEVATED FROM THE FLOORS.

Inspector notes: MUST NOT USE TINFOIL AS A MEANS OF REPAIR OR SHIELDING IN BETWEEN DEEP FRYERS. NOTED TINFOIL TEARING/PEELING.

Inspector notes: UNPROTECTED WOODEN SHELVING AT THE BAR AREA MUST BE PAINTED/SEALED.----DIRTY FAN IN THE KITCHEN WITH EXCESSIVE DUST. MUST CLEAN AND MAINTAIN.----MUST NOT USE PAPER AS A LINER FOR SHELVING ON THE COOKS LINE. IT MUST BE A SMOOTH, CLEANABLE SURFACE.

Inspector notes: TOASTER OVEN AT THE SUSHI PREP AREA EXTREMELY DIRTY WITH EXCESSIVE GREASE.----TABLE TOP CAN OPENER WITH ENCRUSTED FOOD DEBRIS AND RUST. MUST CLEAN OR REPLACE ALL.

Inspector notes: DIRTY WALL AT THE DISH MACHINE AREA. DIRTY FLOORS BEHIND THE KITCHEN BOX FREEZER.

Inspector notes: SOILED MOP HEADS WERE NOTED IMPROPERLY STORED ON THE FLOOR. MUST STORE INVERTED AT THE UTILITY SERVICE SINK.

Inspector notes: CEILING VENTILATION VENTS IN ALL WASHROOMS WITH EXCESSIVE DUST. MUST CLEAN AND MAINTAIN.

Inspector notes: FOUND EXTEROIR OF DEEP FRYERS, STOVES, AND DISHMACHINE NOT CLEAN. MUST CLEAN.

Inspector notes: FOUND FLOORS NOT CLEAN AT DEEP FRYER AREAS. MUST CLEAN.

Inspector notes: FOUND BURNT LIGHT FIXTURES AT KITCHEN AREAS. MUST REPLACE BURNT FLUORESCENT LIGHTS.

Inspector notes: DISCLOSURE STATEMENT IS MISSING ON MENU FOR CONSUMER ADVISORY. MUST PROVIDE THE STATEMENT, "THESE FOOD ITEMS CAN BE SERVED RAW OR UNDERCOOKED." PRIORITY FOUNDATION. 7-38-005. NO CITATION ISSUED.

Inspector notes: OBSERVED NO HAND WASHING SIGNAGE AT HAND SINK AT SUSHI BAR AREA AND IN CUSTOMER BATHROOMS. MUST PROVIDE.

Inspector notes: OBSERVED TORN GASKET AT PREP COOLER IN KITCHEN PREP AREA. MUST REPAIR.

Inspector notes: OBSERVED EXPOSED PIPES ABOVE PREP AREA IN MAIN KITCHEN. INSTRUCTED TO CLEAN AND MAINTAIN.

Inspector notes: FOUND NO VOMIT AND DIARRHEA CLEAN UP POLICY. PRIORITY FOUNDATION. NO CITATION ISSUED.7-38-005. MUST PROVIDE.

Inspector notes: FOUND READY TO EAT FOOD INSIDE COOLERS WITH NO SEVEN DAY CONSUME BY DATE.PRIORITY FOUNDATION. NO CITATION ISSUED. 7-38-005. MUST PROVIDE

Inspector notes: FOUND NO EMPLOYEE HEALTH POLICY AT PREMISES. PRIORITY FOUNDATION. NO CITATION ISSUED. 7-38-010. MUST PROVIDE.

Inspector notes: BACKFLOW PREVENTION DEVICE NOT LOCATED FOR ICE MACHNE WATERLINE. MUST PROVIDE BACKFLOW PREVENTION DEVICE WHERE IT CAN BE LOCATED AND SERVICED.

Inspector notes: FOUND SANITATION MANAGERS AT PREMISES WITH NO ALLERGEN TRAINING. MUST PROVIDE.

Inspector notes: FOUND POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE: COOKED 5# WHITE RICE STORED INSIDE THE TWO DOOR PREP COOLER AT TEMP OF 48.6F; 50# OF COOKED PAD THAI SAUCE COVERED STORED IN A LARGE ALUMINUM POT ON FLOOR IN DRY STORAGE AREA AT TEMP OF 98.7F, FOOD WAS COOKED YESTERDAY(6-21-18) PER MANAGER STATEMENT. BOTH PRODUCTS DISCARDED AND DENATURED BY MANAGER.POUNDS 55,VALUE 58. HOT FOOD MUST MAINTAIN TEMP OF 140F AND ABOVE, COLD FOOD 40F AND BELOW.COOLING PROCESS INFORMATION GIVEN. CRITICAL VIOLATION: 7-38-005(A)

Inspector notes: FOOD AND NON-FOOD PRODUCTS NOT FROM ORIGINAL CONTAINERS MUST BE LABELED

Inspector notes: RUBBER GASKET BROKEN INSIDE THE TWO DOOR REACH-IN COOLER BY THE EXIT DOOR.OBSERVED CARDBOARD ON SHELVES AT STORAGE AREA AND INSIDE COOLERS AND FREEZER,INSTRUCTED TO REMOVE.SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT SURFACE. REPLACE WHITE WORNED OUT CUTTING BOARDS(BLACK SUBSTANCE ON SURFACE OF THE CUTTING BOARD)BY THE STEAM TABLE,ACROSS FROM DISH MACHINE

Inspector notes: EXCESS GREASE ON PIPES UNDER BEHIND AND ON CEILING. GREASE ON INTERIOR AND EXTERIOR OF COOKING EQUIPMENT INCLUDED HOOD,SHELVES THROUGHPUT THE PREP AREA.NEED TO CLEAN INTERIOR OF CHEST FREEZER REMOVE ICE BUILD-UP,AND INSIDE THE WHITE REACH-IN COOLER AT REAR STORAGE AREA.SCOOP INSIDE THE SUGAR CONTAINER WITH ENCRUSTED FOOD,NEED TO CLEAN AND MAINTAIN.

Inspector notes: BROKEN/MISSING FLOOR TILES WITH DIRTY STANDING WATER IN IT, BEHIND THE GREASE TRAP UNDER THE THREE COMPARTMENT SINK,NEED TO REPLACE SAID TILES.EXCESS WATER ON FLOOR UNDER THE DISH MACHINE AND BY THE MOP SINK,NEED TO REPAIR CAUSE AND KEEP FLOOR DRY.

Inspector notes: INSTRUCTED TO INSTALL AN EXPOSED HAND SINK AT SUSHI AREA, DUE TO PRESENT SINK IS ALSO USE FOR OTHER THINGS(RINSING LINENS, FOR PREP SINK ETC.)EXPOSED HAND SINK MUST BE INSTALLED UNDER THE CITY PLUMBING CODE,ALSO PROVIDE AT SAID SINK SOAP PAPER TOWELS/HAND DRYING DEVICE.

Inspector notes: KEEP WASH CLOTHS INSIDE A BUCKET WITH SANITIZING SOLUTION IN SUSHI PREP AREA, TO MINIMIZE SOURCE OF CONTAMINATION ICE CONTAINER,WHERE ICE CUBES IS STORED FOR HUMAN CONSUMPTION, MUST BE SELF DRAIN.

Inspector notes: FOOD AND NON-FOOD PRODUCTS NOT FROM ORIGINAL CONTAINERS MUST BE LABELED

Inspector notes: BROKEN BOTTOM PANEL WITH EXPOSED INSULATION INSIDE THE WHITE REACH-IN FREEZER(NO EXPOSED FOOD),INSTRUCTED TO REPAIR REPLACE BOTTOM PANEL OF THE MENTIONED UNIT. RUBBER GASKET BROKEN INSIDE THE TWO DOOR REACH-IN COOLER BY THE EXIT DOOR.OBSERVED CARDBOARD ON SHELVES AT STORAGE AREA AND INSIDE COOLERS AND FREEZER,INSTRUCTED TO REMOVE.SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT SURFACE. REPLACE WHITE WORNED OUT CUTTING BOARDS(BLACK SUBSTANCE ON SURFACE OF THE CUTTING BOARD)BY THE STEAM TABLE,ACROSS FROM DISH MACHINE

Inspector notes: EXCESS GREASE ON PIPES UNDER BEHIND AND ON CEILING. GREASE ON INTERIOR AND EXTERIOR OF COOKING EQUIPMENT INCLUDED HOOD,SHELVES THROUGHPUT THE PREP AREA.NEED TO CLEAN INTERIOR OF CHEST FREEZER REMOVE ICE BUILD-UP,AND INSIDE THE WHITE REACH-IN COOLER AT REAR STORAGE AREA.SCOOP INSIDE THE SUGAR CONTAINER WITH ENCRUSTED FOOD,NEED TO CLEAN AND MAINTAIN.

Inspector notes: BROKEN/MISSING FLOOR TILES WITH DIRTY STANDING WATER IN IT, BEHIND THE GREASE TRAP UNDER THE THREE COMPARTMENT SINK,NEED TO REPLACE SAID TILES.EXCESS WATER ON FLOOR UNDER THE DISH MACHINE AND BY THE MOP SINK,NEED TO REPAIR CAUSE AND KEEP FLOOR DRY.

Inspector notes: CEILING IN PREP AREA WITH FOOD,GREASE STAINS.INSTRUCTED TO CLEAN AND PAINT.

Inspector notes: LIGHT FIXTURE IS NEEDED ABOVE THE ONE COMPARTMENT SINK AT NORTH-EAST CORNER LIQUOR AREA,NOT ENOUGH LIGHTING.

Inspector notes: INSTRUCTED TO INSTALL AN EXPOSED HAND SINK AT SUSHI AREA, DUE TO PRESENT SINK IS ALSO USE FOR OTHER THINGS(RINSING LINENS, FOR PREP SINK ETC.)EXPOSED HAND SINK MUST BE INSTALLED UNDER THE CITY PLUMBING CODE,ALSO PROVIDE AT SAID SINK SOAP PAPER TOWELS/HAND DRYING DEVICE. PROVIDE WORKING STOPPERS AT THREE COMPARTMENT SINK IN DISH ROOM

Inspector notes: NO THERMOMETER PROVIDED INSIDE COOLERS ALSO NO STEM THERMOMETER PROVIDED ON SITE,INSTRUCTED TO PROVIDE SAID THERMOMETERS FOR COOLERS AND TO BE ABLE TO CHECK FOOD TEMPERATURE.

Inspector notes: KEEP WASH CLOTHS INSIDE A BUCKET WITH SANITIZING SOLUTION IN SUSHI PREP AREA, TO MINIMIZE SOURCE OF CONTAMINATION ICE CONTAINER,WHERE ICE CUBES IS STORED FOR HUMAN CONSUMPTION, MUST BE SELF DRAIN.

Inspector notes: FOUND BULK FOOD NOT LABELED. (RICE, FLOUR, ETC.) MUST LABEL.

Inspector notes: FOUND NO BACKFLOW PREVENTION DEVICE AT MOP SINK FAUCET. MUST PROVDE.

Inspector notes: FOUND PREVIOUS MINOR VIOLATION NOT CORRECTED FROM REPORT DATED 7-31-15 INPECTION # 1424977. VIOLATION 45. INSTRUCTED MANAGER ALL FOOD HANDLERS MUST BE CERTIFIED WITH CERTIFICATES OF NAMES OF EMPLOYEES ON PREMISES. SERIOUS VIOLATION. CITATION ISSUED. 7-42-090.

Inspector notes: FOUND EXTERIOR OF DISHMACHINE NOT CLEAN. MUST CLEAN AND SANITIZE.

Inspector notes: FOUND FLOORS NOT CLEAN AT STORAGE AREAS. MUST CLEAN AND SWEEP.

Inspector notes: OBSERVED PREMISES USING PLASTIC GROCERY BAGS TO HOLD RAW MEATS INSIDE REACH IN FREEZER ALSO VEGETABLE REACH IN COOLER DOOR RUBBER GASKETS RIPPED. INSTRUCTED MANAGER TO USE ONLY FOOD GRADE BAGS TO HOLD FOODS IN FREEZER AND REPAIR/REPLACE DAMAGED COOLER DOOR GASKET.

Inspector notes: OBSERVED FOOD BUILD UP ON EXTERIOR OF DISHMACHINE, GREASE BUILD UP ON VENTILATION HOOD ALSO OBSERVED SLIGHT CACLIUM BUILD UP INSIDE ICE MACHINE. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN EQUIPMENT.

Inspector notes: OBSERVED FOOD DEBRIS ON WALL BY DISHMACHINE. INSTRUCTED MANAGER TO CLEAN WALL AND MAINTAIN.

Inspector notes: FLOOR CLUTTERED THROUGHOUT HEATING/COOLING UNIT ROOM. MUST ELEVATE ALL ITEMS 6" OFF FLOOR OR REMOVE ITEMS, MUST BE ABLE TO CLEAN FLOOR UNDER AND AROUND ALL ITEMS.

Inspector notes: INSTRUCTED MANAGER ALL FOOD HANDLERS MUST BE CERTIFIED WITH CERTIFICATES OF NAMES OF EMPLOYEES ON PREMISES.

Inspector notes: FOUND FLOORS NOT CLEAN AT DEEP FRYER AREAS.

Inspector notes: FOUND WALL NOT SMOOTH AND EASY TO BY PREPARATION TABLE/REACH IN FREEZER. (CHIPPING PAINT.)

Inspector notes: FOUND BULK FOOD NOT LABELED.(FLOUR, SUGAR, ETC.)

Inspector notes: FOUND EXHAUST HOOD NOT CLEAN.(EXCESSIVE GREASE BUILDUP)

Inspector notes: FOUND FLOORS NOT CLEAN AT WOK AREAS.

Inspector notes: FOUND REAR STORAGE AREAS CLUTTERED. (BOXES ETC.)

Inspector notes: NOTED ASSORTED MULTI UTENSIL (PLATES,BOWLS,CUPS ETC) NOT PROPERLY STORED ON SHELVING AT THE KITCHEN PREP AREA. INSTRUCTED TO INVERT ALL UTENSILS OR COVER WITH A PROTECTIVE COVER TO PREVENT DUST ACCUMULATION OR CONTAMINATION.

Inspector notes: NOTED DEEP CUTS AND BLACK DISCOLORATION ON CUTTING BOARDS AT THE AT THE KITCHEN PREP AREA.....NOTED SHELVES INSIDE COOLERS AND DISPLAY COUNTERS ALSO LINED WITH CARD BOARD BOXES. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN CUTTING BOARDS AND REMOVE CARD BOARD BOXES FROM SHELVES.

Inspector notes: NOTED INTERNAL TEMPERATURES OF THE FOLLOWING POTENTIALLY HAZARDOUS FOOD ITEMS TO BE IMPROPER BETWEEN 44F TO 63F. CHICKEN 45.1F(PREP TABLE),CHICKEN 63.7F (R.I.C), EGGS 45.9F,CHICKEN 46.4F,53.5F (SERVICE COOLER), FRIED SHRIMP 44.1F. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF PRODUCTS 40LBS WORTH $79.00 THROUGH DENATURING PROCESS. INSTRUCTED TO MONITOR ALL FOOD TEMPERATURES. TEMPERATURES OF EQUIPMENT WITH FOOD PRODUCTS ARE ADEQUATE AT THIS TIME. CITATION ISSUED FOR CRITICAL VIOLATION #7-38-005(A)

Inspector notes: NOTED EMPLOYEE WASHING DISHES AT THE 3 COMPARTMENT SINK AND NOT PROPERLY SANITIZING. EMPLOYEE DID NOT SET UP 3 COMPARTMENT SINK TO WASH, RINSE AND SANITIZE. INSTRUCTED TO SET UP SINK WHEN WASHING DISHES OR USE DISH WASHER. CITATION ISSUED FOR CRITICAL VIOLATION #7-38-030

Inspector notes: NOTED OVER 75 MICE DROPPINGS ON PREMISES AT THE FOLLOWING AREAS:- ON FLOOR ALONG WALL BASE BEHIND ICE MACHINE, INSIDE ELECTRICAL COMPARTMENT OF DEEP FRYER, ALONG WALL BASE BEHIND SHELVING BY REAR ENTRANCE DOOR. INSTRUCTED TO DETAIL CLEAN AND SANITIZE AFFECTED AREA. RECOMMENDED TO CONSULT WITH PEST CONTROL COMPANY. CITATION ISSUED FOR SERIOUS VIOLATION #7-38-020

Inspector notes: NOTED ASSORTED MULTI UTENSIL (PLATES,BOWLS,CUPS ETC) NOT PROPERLY STORED ON SHELVING AT THE KITCHEN PREP AREA. INSTRUCTED TO INVERT ALL UTENSILS OR COVER WITH A PROTECTIVE COVER TO PREVENT DUST ACCUMULATION OR CONTAMINATION.

Inspector notes: NOTED DEEP CUTS AND BLACK DISCOLORATION ON CUTTING BOARDS AT THE AT THE KITCHEN PREP AREA.....NOTED SHELVES INSIDE COOLERS AND DISPLAY COUNTERS ALSO LINED WITH CARD BOARD BOXES. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN CUTTING BOARDS AND REMOVE CARD BOARD BOXES FROM SHELVES.

Inspector notes: NOTED THICK GREASE EMBEDDED INSIDE ELECTRICAL UNIT OF DEEP FRYERS.INSTRUCTED TO DETAIL CLEAN AND MAINTAIN....ALSO INSTRUCTED TO CLEAN UPPER COMPARTMENT OF ICE MACHINE.

Inspector notes: INSTRUCTED TO CLEAN FLOORS UNDERNEATH HEAVY EQUIPMENT ESPECIALLY BEHIND COOKING EQUIPMENT AND AT FRONT BAR.

Inspector notes: NOTED WASH CLOTHS SCATTERED THROUGH OUT PREP TABLES AT THE KITCHEN PREP AREA. INSTRUCTED TO STORE ALL WASH CLOTHS IN A SANITIZING SOLUTION ESPECIALLY WHEN NOT IN USE.

Inspector notes: STAND UP REACH IN PREP 1-DOOR COOLER NOT MAINTAINED, AMBIENT AIR TEMPERATURE AT 46.0 F. FOUND SHRIMP, TOFU, CREAM INSIDE COOLER AT THIS TIME. INSTRUCTED MANAGER TO REPAIR COOLER, AMBIENT AIR TEMPERATURE MUST BE 40 F OR BELOW.

Inspector notes: FOUND THE FOLLOWING POTENTIALLY HAZARDOUS FOODS HELD AT IMPROPER TEMPERATURES BETWEEN 44.9 F AND 61.5 F- SHRIMP, TOFU, EGG ROLL STUFFING (CUT CABBAGE, COOKED NOODLES, CUT CARROTS) AND BEEF. INSTRUCTED MANAGER ALL POTENTIALLY HAZARDOUS FOODS MUST BE HELD AT 40 F OR BELOW IF HELD COLD. ALL OUT OF TEMPERATURE POTENTIALLY HAZARDOUS FOOD VOLUNTARILLY DISCARDED AT THIS TIME.

Inspector notes: OBSERVED FOOD DEBRIS/DIRT BUILD UP INSIDE REACH IN COOLERS DOOR RUBBER GASKETS. MUST CLEAN AND MAINTAIN GASKETS.

Inspector notes: OBSERVED FOOD AND DIRT BUILD UP ON FLOOR IN PREP, DISHWASH AND STORAGE AREAS. INSTRUCTED MANAGER TO DETAIL CLEAN FLOOR UNDER AND AROUND ALL EQUIPMENT AND ALONG ALL CORNERS/WALLS.

Inspector notes: MUST PROVIDE WORKING THERMOMETERS FOR ALL COOLERS.

Inspector notes: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.MUST NOT USE TIN FOIL AS LINE FOR EQUIPMENT OR PIPING ON COOKS LINE. DIRTY BLACKENED DISH RACKS. MUST CLEAN OR REPLACE.

Inspector notes: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.EXCESSIVE GREASE DRIPPING FROM EXHAUST HOOD. INTERIOR ALL COOKS LINE COOLER DIRTY WITH ENCRUSTED FOOD DEBRIS. EXTERIOR WOK LINE EQUIPMENT WITH GREASE. MUST CLEAN ALL AND MAINTAIN.

Inspector notes: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.FLOORS DIRTY UNDER SUSHI PREP AND BAR AREA. MUST NOT USE PLASTIC MILK CRATES AS SHELVING IN SAME AREA. FLOORS MUST BE ACCESSIBLE FOR CLEANING AND ALL STORED ITEMS MUST BE STORED ELEVATED FROM FLOOR 6" OR ABOVE. UNKNOWN WHITE POWDER ON FLOORS ALONG BASEBOARDS BEHIND KITCHEN COOLERS. MUST REMOVE AND MAINTAIN CLEAN. FLOOR UNDER WOK COOKS LINE WITH EXCESSIVE GREASE. MUST CLEAN AND MAINTAIN.

Inspector notes: All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors. EMPLOYEES PERSONAL BELONGINGS MUST NOT BE STORED IN FOOD PREP AREAS.

Inspector notes: Between uses and during storage ice dispensing utensils and ice receptacles shall be stored in a way that protects them from contamination.WIPING CLOTHS ON COOKS LINE MUST BE STORED IN A CLEAN CONTAINER WITH A SANITIZING SOLUTION.

Inspector notes: All cold food shall be stored at a temperature of 40F or less. All hot food shall be stored at a temperature of 140F or higher. OBSERVED RICE USED TO MAKE SUSHI ROLLS IN CONTAINER ON SUSHI PREP TABLE AT IMPROPER TEMPERATURE OF 73.F WITH NO LABORATORY DOCUMENTATION ON PREMISES OF SUSHI RICE PH AND WATER ACTIVITY LEVELS BEING ADEQUATE HELD AT IMPROPER TEMPERATURES. RICE DISCARDED AND MUST PROVIDE THE ABOVE DOCUMENTATION IF CONTINUING TO PREPARE SUCH FOODS.

Inspector notes: All food shall be protected from contamination and the elements, and so shall all food equipment, containers, utensils, food contact surfaces and devices, and vehicles. OBSERVED DURING INSPECTION THE FOLLOWING FOODS AND ICE NOT PROTECTED. OBSERVED INSIDE ICE MACHINES UPPER WATER RESERVOIR WHERE ICE IS MADE, BLACK AND BROWN SLIME SUBSTANCE DRIPPING INTO WATER USED TO MAKE ICE AND ON WATER CONTACT SURFACES OF MACHINE. MACHINE TAGGED HELD FOR INSPECTION AND MUST NOT USE UNTIL CLEANED AND SANITIZED AND C.D.P.H. CONTACTED AT BY FAX REQUEST TO 312-746-4240 FOR INSPECTION AND TAG REMOVAL. ICE DISCARDED. ALSO OBSERVED PREPARED SLICED VEGETABLES AT SUSHI PREP EXPOSED HAND SINK. VEGETABLES DISCARDED. OBSERVED RAW EGGS BEING STORED INSIDE TALL REACH-IN COOLER OVER UNCOVERED READY TO EAT FRESH VEGETABLES. MANAGEMENT CORRECTED DURING INSPECTION.

Inspector notes: One copy of the Food Inspection Report Summary must be displayed and visible to all customers. SUMMARY REPORT FROM 3-17-11 #579825 NOT POSTED VISIBLE TO CUSTOMERS UPON A CONSPICUOUS PLACE.

Inspector notes: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. MUST NOT USE TIN FOIL AS LINE FOR EQUIPMENT OR PIPING ON COOKS LINE. DIRTY BLACKENED DISH RACKS. MUST CLEAN OR REPLACE.

Inspector notes: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. All utensils shall be thoroughly cleaned and sanitized after each usage. EXCESSIVE GREASE DRIPPING FROM EXHAUST HOOD. INTERIOR ALL COOKS LINE COOLER DIRTY WITH ENCRUSTED FOOD DEBRIS. EXTERIOR WOK LINE EQUIPMENT WITH GREASE. MUST CLEAN ALL AND MAINTAIN.

Inspector notes: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. FLOORS DIRTY UNDER SUSHI PREP AND BAR AREA. MUST NOT USE PLASTIC MILK CRATES AS SHELVING IN SAME AREA. FLOORS MUST BE ACCESSIBLE FOR CLEANING AND ALL STORED ITEMS MUST BE STORED ELEVATED FROM FLOOR 6" OR ABOVE. UNKNOWN WHITE POWDER ON FLOORS ALONG BASEBOARDS BEHIND KITCHEN COOLERS. MUST REMOVE AND MAINTAIN CLEAN. FLOOR UNDER WOK COOKS LINE WITH EXCESSIVE GREASE. MUST CLEAN AND MAINTAIN.

Inspector notes: All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors. EMPLOYEES PERSONAL BELONGINGS MUST NOT BE STORED IN FOOD PREP AREAS.

Inspector notes: Between uses and during storage ice dispensing utensils and ice receptacles shall be stored in a way that protects them from contamination. WIPING CLOTHS ON COOKS LINE MUST BE STORED IN A CLEAN CONTAINER WITH A SANITIZING SOLUTION.

Inspector notes: INSTRUCTED TO INVERT ALL CLEAN UTENSILS ON SHELLVING UNITS AND ON COUNTERS THROUGHOUT.MUST REMOVE KNIVES STORED ON WALLS AND TOUCHING WALL PAINT.

Inspector notes: INSTRUCTED TO PROVIDE SPLASH GUARD ON EXPOSE HAND WASH SINK IN KITCHEN ON PREP AND DRAIN BOARD SIDES.

Inspector notes: INSTRUCTED TO CLEAN DEBRIS ON EXTERIOR OF ICE MACHINE. INSTRUCTED TO CLEAN DEBRIS ON EXTERIOR OF ICE MACHINE. INSTRUCTED TO CLEAN DEBRIS ON EXTERIOR OF ICE MACHINE.

Inspector notes: . INSTRUCTED TO CLEAN DEBRIS ON FLOORS IN DRY STORAGE ROOM ALONG WALLS,AND UNDER STORAGE SHELVES THROUGHOUT,AND MAINTAIN FLOORS DRY AT HOT WATER TANK AND IN FURNACE ROOM.MUST ELEVATE FOOD UTENSILS AND DISH WASHER RACKS 6" OFF THE FLOOR.

Inspector notes: All dishwashing machines must be of a type that complies with all requirements of the plumbing section of the Municipal Code of Chicago and Rules and Regulation of the Board of Health. FOUND DISH MACHINE NOT SANITIZING AT FINAL RINSE DURING ROUTINE CHECK AT THE TIME OF INSPECTION.SAID EQUUIPMENT WAS RUN ABOUT 2-3TIMES,THE TEMP.WAS 112,WHEN CHECKED FOR CHEMICAL PRESENCE,NON APPEARED BOTH CHLORINE,QUART,OR IODINE.CITATION ISSUED 7-38-030 SERIOUS.INSTRUCTED NOT USE FOR WASING OF UTENSILS UNTIL REPAIRED.MEANWHILE ALL UTENSILS HAS TO BE WASH,RINSE,AND SANITIZE AT 3COMP.SINKS.DISHMACHINE IS TAGGED.

Inspector notes: Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use. INSTRUCTED TO INVERT ALL CLEAN UTENSILS ON SHELLVING UNITS AND ON COUNTERS THROUGHOUT.MUST REMOVE KNIVES STORED ON WALLS AND TOUCHING WALL PAINT.

Inspector notes: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. INSTRUCTED TO PROVIDE SPLASH GUARD ON EXPOSE HAND WASH SINK IN KITCHEN ON PREP AND DRAIN BOARD SIDES.

Inspector notes: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. INSTRUCTED TO CLEAN DEBRIS ON EXTERIOR OF ICE MACHINE.

Inspector notes: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. INSTRUCTED TO CLEAN DEBRIS ON FLOORS IN DRY STORAGE ROOM ALONG WALLS,AND UNDER STORAGE SHELVES THROUGHOUT,AND MAINTAIN FLOORS DRY AT HOT WATER TANK AND IN FURNACE ROOM.MUST ELEVATE FOOD UTENSILS AND DISH WASHER RACKS 6" OFF THE FLOOR.

Inspector notes: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. non food contact surfaces of counter, shelving in front prep area by coolers, had exposed raw wood, shall be repair. caulking of exposed hand sink in prep area shall be replaced.

Inspector notes: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. All utensils shall be thoroughly cleaned and sanitized after each usage. non food contact surfaces of cooking equipment, cooler shelving, and storage shelving/racks, not clean need cleaning.

Inspector notes: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. floors under heavy equipment, cooking equipment, storage shelving not clean need detailed cleaning(corners).

Inspector notes: The walls and ceilings shall be in good repair and easily cleaned. Use dustless cleaning methods. walls, ceilings that had peeling paint in prep areas, shall be repair.

Inspector notes: All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces. Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. damaged, broken light shields in prep areas, storage areas shall be replaced. light shields in prep areas, storage areas, bathrooms, not clean need cleaning(detailed).

Inspector notes: Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health. The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. exhaust canopy not clean needs cleaning, exhaust vents(ventilation)in prep areas, bathrooms not clean need cleaning.

Inspector notes: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. All utensils shall be thoroughly cleaned and sanitized after each usage.non food contact surfaces of cooking equipment had excess grease build up needs detailed cleaning, non food contact surfaces of cooler shelving, storage shelving/racks not clean need detailed cleaning(crevices).

Inspector notes: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.floors under heavy equipment, cooking equipment, and storage shelving in prep areas not clean need detailed cleaning(corners).floors in rear storage areas under shelving need detailed cleaning(corners).

Inspector notes: The walls and ceilings shall be in good repair and easily cleaned. Use dustless cleaning methods.walls that had peeling paint in rear kitchen area shall be repair, walls in kitchen prep area need cleaning(detailed).

Inspector notes: All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces. Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities.missing light shields in rear storage area shall be provided, light shields in kitchen prep area not clean need cleaning.

Inspector notes: The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health.exhaust canopy had excess grease build up, needs detailed cleaning, exhaust vents(ventilation)in kitchen prep areas, bathrooms no clean need detailed cleaning.

Inspector notes: excess debris and clutter in rear storage areas, rear kitchen, shall be removed, stock items must be stored six inches off of floor to prevent pest harborage.