Japonais
Last inspected: Mar 10, 2015
67
Score
Public records show nine inspections at Japonais stretching back to 2010. The most recent visit was on Mar 10, 2015. The medium risk tier sits in the middle: not spotless, but not alarming either. The file hasn't been updated since Mar 10, 2015, so take the current picture with that in mind.
Recent visits have produced comparable findings, with counts hovering near three violations per visit.
Looking across the full record, “food and non-food contact surfaces properly designed” is the recurring theme, flagged four times.
The city-wide average sits at 81, which Japonais' 67 doesn't quite reach. Taken together, the history looks like that of a busy facility working through the usual inspection cycle.
9
Inspections
0
Critical latest
0
Major latest
8
Minor latest
Inspection History
Mar 10, 2015
Routine
8 minor violations.
View 8 violations
Source sound condition, no spoilage, foods properly labeled, shellfish tags in place
Inspector notes: FOUND ONE CONTAINER WITH CLAMS INSIDE THE PREP COOLER WITHOUT TAG ATTACHED TO THE CONTAINER. INSTRUCTED MANAGER THAT ALL RAW SEAFOOD MUST HAVE A TAG ATTACHED TO THE CONTAINER DURING STORAGE INSIDE THE PREP COOLER. AND LABEL MUST BE KEPT FOR THE NEXT 90 DAYS AFTER THE ITEMS ARE ALL CONSUMED. CITATION ISSUED CRITICAL 7-38-005(B). MANAGER DENATURED THE SAID PRODUCT WORTH $5.25 TOTAL 1 LB.
1
* inspection report summary displayed and visible to all customers
Inspector notes: FOUND NO PREVIOUS SUMMARY REPORT FROM REPORT # 1459736 DATED 5/14/14 POSTED/DISPLAYED ON SITE IN PLAIN VIEW. INSTRUCTED MANAGER THAT SUMMARY REPORT MUST BE POSTED/DISPLAYED IN PLAIN VIEW ON SITE FOR THE CUSTOMER. CITATION ISSUED SERIOUS 7-42-010(B).
28
Food in original container, properly labeled: customer advisory posted as needed
Inspector notes: NO CONSUMER ADVISORY POSTED/DISPLAYED ON SITE. MUST POST.
30
Clean multi-use utensils and single service articles properly stored: no reuse of single service articles
Inspector notes: MUST STORED CLEAN POT,PANS,DISHES,TRAYS,FOOD CONTAINERS UPSIDE /DOWN INVERTED DURING STORAGE.
31
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: CAULK AROUND THE WASHBOWL SINK IN EMPLOYEE'S WASHROOM,(WOMAN) WORN OUT. MUST RE CAULK AND MAINTAIN. MUST PROVIDE PERMANENT LID FOR THE ICE BINS BEHIND THE THREE BARS.
32
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: VENTILATION IN BOTH CUSTOMER AND EMPLOYEE'S WASHROOM NOT WORKING. MUST REPAIR AND MAINTAIN.
38
Food (ice) dispensing utensils, wash cloths properly stored
Inspector notes: ICE SCOOP MUST BE STORED ON A SEPARATE CONTAINER TO PREVENT POSSIBLE CONTAMINATION.
43
Food handler requirements met
Inspector notes: NO FOOD HANDLER TRAINING CERTIFICATE ON PREMISES. MUST PROVIDE.
45
67
May 14, 2014
Reinspection
No violations found.
100
Feb 6, 2014
Reinspection
2 minor violations.
View 2 violations
Clean multi-use utensils and single service articles properly stored: no reuse of single service articles
Inspector notes: NOTED ASSORTED MULTI USE UTENSILS (PLATES,CUPS,BOWL ETC)ON SHELVING AT THE KITCHEN PREP AREA AND FRONT SERVING AREA NOT PROPERLY STORED. INSTRUCTED TO INVERT OR PROVIDE A PROTECTIVE COVER FOR ALL MULTI USE EQUIPMENT TO PREVENT DUST ACCUMULATION AND CONTAMINATION DURING STORAGE.
31
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: NOTED LEAKAGE AT THE BOTTOM OF EXPOSED HAND WASH SINK BY THE STOVE AND AT THE FAUCET OF 3 COMPARTMENT SINK. INSTRUCTED TO REPAIR AND MAINTAIN.
38
90
Jan 29, 2014
Complaint
8 minor violations.
View 8 violations
Sanitizing rinse for equipment and utensils: clean, proper temperature, concentration, exposure time
Inspector notes: NOTED PREMISES WASHING DISHES USING HOT TEMPERATURE SANITIZER AND NOT PROPERLY SANITIZING. READING TEMPERATURE IS 165F (NORMAL TEMPERATURE IS 180F). INSTRUCTED TO ALWAYS SANITIZE AT PROPER TEMPERATURE OF 180F OR ABOVE.MANAGER ALSO CALLED FOR REPAIRS. BY END OF INSPECTION REPAIR PERSON ARRIVED AND FIXED THE DISH MACHINE. TEMPERATURE OF DISH MACHINE NOW READS 190F. CITATION ISSUED FOR CRITICAL VIOLATION #7-38-030
8
Water source: safe, hot & cold under city pressure
Inspector notes: NOTED PREMISES COOKING WITH NO HOT RUNNING WATER THROUGHOUT. TEMPERATURE NOTED WERE AS FOLLOWS:3 COMPARTMENT SINK 48.1F, EXPOSED HAND WASH SINK 65.1F, DISH WASHER WASHING TEMPERATURE 160F, RINSE TEMPERATURE 168F. INSTRUCTED TO ALWAYS HAVE HOT WATER ON SITE.MANAGEMENT IMMEDIATELY CALLED FOR REPAIRS.BY END OF INSPECTION HOT WATER WAS RESTORED AT ABOUT 4:15 PM. CITATION ISSUED FOR CRITICAL VIOLATION #7-38-030.
9
Adequate number, convenient, accessible, designed, and maintained
Inspector notes: NOTED EXPOSED HAND WASH SINK BY THE 3 COMPARTMENT SINK INACCESSIBLE (DISH PUSH CART IN FRONT OF SINK). MANAGER IMMEDIATELY REMOVED CART. INSTRUCTED TO MAKE ALL EXPOSED HAND SINKS ACCESSIBLE AT ALL TIMES. CITATION ISSUED FOR VIOLATION #7-38-030
11
Food protected during storage, preparation, display, service and transportation
Inspector notes: NOTED A PINKISH SLIMY SUBSTANCE AT THE UPPER COMPARTMENT OF ICE MACHINES DRIPPING ONTO ICE. INSTRUCTED NOT TO USE UNTIL MACHINES ARE CLEANED AND SANITIZED. MANAGER IMMEDIATELY HAD EMPLOYEES CLEAN AND SANITIZE MACHINES BY END OF INSPECTION 4:30 PM. INSTRUCTED TO MONITOR AT AT ALL TIMES....ALSO NOTED ICE SCOOP INSIDE ICE BIN AT THE FRONT FOOD PREP AREA. INSTRUCTED TO PROVIDE AN ICE SCOOP HOLDER BY THE ICE BIN AND WHERE EVER NECESSARY. CITATION ISSUED FOR SERIOUS VIOLATION #7-38-005 (A)
16
No evidence of rodent or insect outer openings protected/rodent proofed, a written log shall be maintained available to the inspectors
Inspector notes: NOTED REVOLVING EXIT DOORS NOT RODENT PROOF. INSTRUCTED TO REPAIR AND MAINTAIN TO PREVENT PEST ENTRY. CITATION ISSUED FOR VIOLATION #7-38-020
18
Clean multi-use utensils and single service articles properly stored: no reuse of single service articles
Inspector notes: NOTED ASSORTED MULTI USE UTENSILS (PLATES,CUPS,BOWL ETC)ON SHELVING AT THE KITCHEN PREP AREA AND FRONT SERVING AREA NOT PROPERLY STORED. INSTRUCTED TO INVERT OR PROVIDE A PROTECTIVE COVER FOR ALL MULTI USE EQUIPMENT TO PREVENT DUST ACCUMULATION AND CONTAMINATION DURING STORAGE.
31
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: NOTED WET FLOORS AT THE DISH WASHER ROOM. ALSO FLOORS AT THE REAR DRY STORAGE ROOM. INSTRUCTED TO CLEAN AND MAINTAIN AT ALL TIMES.
34
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: NOTED LEAKAGE AT THE BOTTOM OF EXPOSED HAND WASH SINK BY THE STOVE AND AT THE FAUCET OF 3 COMPARTMENT SINK. INSTRUCTED TO REPAIR AND MAINTAIN.
38
67
Jan 17, 2014
Routine
No violations found.
100
Jan 18, 2013
Complaint
2 minor violations.
View 2 violations
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: HEAVY DUST BUILD-UP ON WALL EXHAUST FAN COVER IN REAR PREP AREA, INSTRUCTED TO CLEAN.
35
Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored
Inspector notes: EMPLOYEES PERSONAL ITEMS STORED AT PREP TABLE IN LOWER LEVEL, INSTRUCTED TO KEEP AWAY FROM FOOD CONTACT SURFACES.
41
90
May 1, 2012
Complaint
5 minor violations.
View 5 violations
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: RUBBER GASKET OF CHEST FREEZER IS IN POOR REPAIR-MUST REPLACE. SOME CUTTING BOARDS IN MAIN KITCHEN HAVE DEEP GROOVES, MUST REPLACE. All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.
32
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: DUST BUILD-UP ON FAN GUARDS & CONDENSERS OF BIG & SMALL COOLERS MUST BE KEPT CLEAN. All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.
33
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: POOR FLOOR GROUTING UNDER THE BAR SINK (1ST FLOOR) & AT MAIN DISHROOM AREA. FLOORS AT BARS & DISHROOMS MUST BE KEPT DRY AT ALL TIMES, TO PREVENT PEST HARBORAGE. The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.
34
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: ANY GAPS, CREVICES OR OPENINGS BETWEEN THE WALLS & BASEBOARDS IN DISHROOM & KITCHEN MUST BE SEALED. The walls and ceilings shall be in good repair and easily cleaned.
35
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: A WATER LEAK NOTED ON CONNECTION UNDER THE 3-COMP. SINK AT MAIN DISHROOM; THE WATER LINE UNDER THE DISHMACHINE IS ESCAPING FROM THE FLOOR DRAIN- MUST EXTEND ELBOW PIPE INTO THE DRAIN. 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.
38
78
Oct 13, 2011
Complaint
10 minor violations.
View 10 violations
Potentially hazardous food meets temperature requirement during storage, preparation display and service
Inspector notes: All cold food shall be stored at a temperature of 40F or less. OBSERVED POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES INSIDE OF THE WALK-IN COOLER. OBSERVED EGGS AT 44-46F, MARSCAPONE CHEESE AT 44F, SOUR CREAM AT 47F. MANAGEMENT VOLUNTARILY DISCARDED 15# OF FOOD WORTH $60. CRITICAL VIOLATION 7-38-005A.
3
Adequate number, convenient, accessible, designed, and maintained
Inspector notes: Adequate and convenient toilet facilities shall be provided. They should be properly designed, maintained, and accessible to employees at all times. SERVICE BAR HANDSINK WAS NOT ACCESSIBLE FOR USE. OBSERVED THE EXPOSED HANDSINK IN THE CORNER OF THE BAR AREA. NEXT TO THE HANDSINK WAS A LARGE COOLER USED TO STORE WINE. IN FRONT OF THE HANDSINK AND ABOVE THE HANDSINK WERE STORAGE SHELVES USED TO STORE LIQUOR. THE SHELF WAS REMOVED SO THAT THE HANDSINK COULD BE ACCESSED. CRITICAL VIOLATION 7-38-030.
11
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. REPLACE ANY STAINED CUTTING BOARDS IN THE PREP AREAS. OBSERVED THE COLD PLATE IN CONTACT WITH CONSUMABLE ICE AT THE BASEMENT BAR ICE BIN. MUST SEPARATE COLD PLATE FROM CONSUMABLE ICE.
32
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. DETAIL CLEAN THE INTERIOR OF THE MICROWAVE AND TOASTER OVEN AT THE SUSHI PREP AREA.
33
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. OBSERVED EXCESSIVE WATER ON THE FLOOR OF THE DISHROOM AREA. MUST MAINTAIN THE FLOOR DRY.
34
Lighting: required minimum foot-candles of light provided, fixtures shielded
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. INADEQUATE LIGHTING OBSERVED ON THE DISHROOM AND SERVICE BAR AREAS. MUST PROVIDE ADDITIONAL LIGHT SOURCES.
36
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: MUST MOVE THE TABLETOP DEEP FRYER UNDER THE VENTILATION HOOD WHEN IN USE. REPAIR THE WATER LEAKS BELOW THE 1 COMPARTMENT SINKS IN THE PREP AREA AND THE 3 COMPARTMENT SINK IN THE DISHROOM.
38
Refrigeration and metal stem thermometers provided and conspicuous
Inspector notes: 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. MUST PROVIDE A THERMOMETER FOR THE MILK COOLER BELOW THE BEVERAGE SERVICE COUNTER.
40
Appropriate method of handling of food (ice) hair restraints and clean apparel worn
Inspector notes: All employees shall be required to use effective hair restraints to confine hair. HAIR RESTRAINTS ARE NEEDED FOR ALL SUSHI CHEFS.
42
No smoking regulations
Inspector notes: Smoking shall be prohibited in all public places except in designated smoking areas. NO "NO SMOKING SIGNS" WERE PROVIDED AT THE ENTRANCES TO THE RESTAURANT. MANAGEMENT GIVEN A COPY OF THE SIGN TO POST AT ALL ENTRANCES. VIOLATION 7-32-020
70
61
Aug 20, 2010
Complaint
2 minor violations.
View 2 violations
Food and non-food contact surfaces properly designed, constructed and maintained
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 REPAIR/REPLACE COOLER DOOR RUBBER GASKETS AT COOKLINE AND REMOVE ALL ICE BUILD UP ON COOLERS CONDENSERS.
32
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: The walls and ceilings shall be in good repair and easily cleaned. MUST DETAIL CLEAN WALLS/CEILING TILES THROUGHOUT DISHMACHINE AREA.
35
90
Frequently Asked Questions
When was Japonais last inspected?
The most recent health inspection at Japonais on file is from Mar 10, 2015. The public record contains nine inspections in total.
What is the most common violation at Japonais?
Across the inspection record, “food and non-food contact surfaces properly designed” has been cited four times, more than any other issue at Japonais.
Has Japonais' inspection record improved over time?
Results have been roughly steady. Inspections at Japonais have averaged around three violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Japonais means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
Nearby Restaurants