Wakamono
Last inspected: Oct 18, 2013
95
Score
Across the available record, Wakamono has four inspections on file, the first dated 2012. Wakamono was last inspected on Oct 18, 2013. A low risk rating suggests inspectors haven't found much to be concerned about lately. No fresh inspection data is available: the latest entry for Wakamono dates to Oct 18, 2013.
Things have been moving in the right direction, with the rolling count dropping from around eight violations to closer to one violation per visit.
When inspectors have written things up, “food in original container, properly labeled” has been the most frequent reason, cited three times.
Wakamono's latest score of 95 sits above the Chicago average of 81. The record reflects steady performance over time.
4
Inspections
0
Critical latest
0
Major latest
1
Minor latest
Inspection History
Oct 18, 2013
Reinspection
1 minor violation.
View 1 violation
Lighting: required minimum foot-candles of light provided, fixtures shielded
Inspector notes: MUST PROVIDE ADDITIONAL BRIGHTER LIGHTING IN THE ICE MACHINE AREA NEAR THE WALK-IN-COOLERS.
36
95
Oct 16, 2013
Reinspection
7 minor violations.
View 7 violations
No evidence of rodent or insect outer openings protected/rodent proofed, a written log shall be maintained available to the inspectors
Inspector notes: PENDING.
18
Food in original container, properly labeled: customer advisory posted as needed
Inspector notes: PENDING.
30
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: PENDING.
32
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: PENDING.
33
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: PENDING.
34
Lighting: required minimum foot-candles of light provided, fixtures shielded
Inspector notes: PENDING.
36
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: PENDING.
38
70
Oct 11, 2013
Routine
10 minor violations.
View 10 violations
Source sound condition, no spoilage, foods properly labeled, shellfish tags in place
Inspector notes: OBSERVED (1) CONTAINER OF PORTION SIZED OYSTERS HELD INSIDE THE 2 DOOR COOLER AT FRONT SUSHI PREP STATION,(2)CONTAINERS INSIDE THE WALK-IN-COOLER LACKING THE REQUIRED SHELLFISH TAG.MANAGER VOLUNTARILY DISCARDED,DENATURED SAID SHELLFISH- TOTAL COUNT 30 OYSTERS,TOTAL DOLLAR VALUE$100.00 PER MANAGER DURING THIS INSPECTION. CRITICAL VIOLATION 7-38-005 (B). "THIS TAG IS REQUIRED TO BE ATTACHED UNTIL CONTAINER IS EMPTY AND THEREAFTER KEPT ON FILE FOR 90 DAYS".
1
Sanitizing rinse for equipment and utensils: clean, proper temperature, concentration, exposure time
Inspector notes: LOW TEMPERATURE DISHMACHINE NOT IN USE AT THIS TIME. HOWEVER,TESTED AND IS NOT DISPENSING SANITIZER AS REQUIRED. TAGGED "HELD FOR INSPECTION" AT THIS TIME.NO CITATION ISSUED
8
Food protected during storage, preparation, display, service and transportation
Inspector notes: FOOD (ICE) NOT PROTECTED DURING STORAGE INSIDE OF THE ICE MACHINE. OBSERVED BLACK SLIMY SUBSTANCE ON INTERIOR WATER COMPONENTS OF THE ICE MACHINE. MANAGEMENT INSTRUCTED TO TURN OFF MACHINE, REMOVE ICE AND HAVE INTERIOR OF ICE MACHINE CLEANED AND SANITIZED. TAGGED HELD FOR INSPECTION .MUST FAX LETTER TO THE CDPH 312-746-4240 FOR TAG REMOVAL ATT:A.LOPEZ. SERIOUS VIOLATION 7-38-005A.
16
No evidence of rodent or insect outer openings protected/rodent proofed, a written log shall be maintained available to the inspectors
Inspector notes: OBSERVED APPROXIMATELY 30 LIVE FRUIT FLIES ON THE PREMISES AND IMPROPER PEST CONTROL METHODS. FOUND IN VARIOUS AREAS KITCHEN,BARS,FRONT SUSHI PREP STATION,REAR DISHWASHING AREAS.ALSO,(2) HOUSE FLIES IN THE DINING ROOM.INSTRUCTED MANAGER TO DETAIL CLEAN,SANITIZE ALL AFFECTED AREAS,ENSURE ADEQUATE COVER FOR DIRTY LINEN BAGS,MAINTAIN FLOORS DRY THROUGHOUT THE PREMISES TO CONTROL PEST PROBLEM,ADDITIONAL PEST CONTROL SERVICE IS NEEDED TO MINIMIZE OR ELIMINATE THE PEST ACTIVITY.PROVIDE A MAP LOCATOR INDICATING ALL PEST CONTROL SERVICES PROVIDED FOR THIS FOOD ESTABLISHMENT. SERIOUS VIOLATION 7-38-020.
18
Food in original container, properly labeled: customer advisory posted as needed
Inspector notes: All food stored in coolers must be dated & labeled. Consumer advisory must be posted.
30
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: Cutting boards with deep, dark grooves must be sanded/bleached or replaced and replace rusty shelvings inside the walk-in-cooler.
32
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: THE FAN COVERS INSIDE THE KITCHEN 2 DOOR FOOD PREP COOLER ARE DIRTY,CLEAN FAN COVERS IN DETAIL.
33
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: CLEAN and maintain the floors and baseboards so they are smooth and sanitary from corner to corner.
34
Lighting: required minimum foot-candles of light provided, fixtures shielded
Inspector notes: MUST PROVIDE ADDITIONAL BRIGHTER LIGHTING IN THE ICE MACHINE AREA NEAR THE WALK-IN-COOLERS.
36
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: MUST REPAIR WATER LEAK AT BASE OF FAUCET AT THE KITCHEN 3 COMPARTMENT SINK AREA,PROVIDE,MAINTAIN 3 WORKING SINK STOPPERS FOR THE KITCHEN 3 COMPARTMENT SINK.
38
61
Jan 18, 2012
Complaint
8 minor violations.
View 8 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. All hot food shall be stored at a temperature of 140F or higher. OBSERVED COOKED RICE USED TO MAKE SUSHI AT FRONT SUSHI PREP HELD AT 63.3F AND IN REAR PREP AT 80.4F. NO DOCUMENTATION ON PREMISES DURING TIME OF INSPECTION FOR PH TESTING OF SUSHI RICE TO ENABLE RICE TO BE HELD AT IMPROPER TEMPERATURE WITH A VINEGAR MIXTURE. APPROXIMATELY 6LBS RICE DISCARDED AND MANAGEMENT STATES ESTIMATED VALUE TO BE $48.00.
3
Food in original container, properly labeled: customer advisory posted as needed
Inspector notes: All food not stored in the original container shall be stored in properly labeled containers. BULK FOOD CONTAINERS MUST BE LABELED.
30
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. MUST NOT USE CARDBOARDS AS MATTING FOR FLOORS. MUST RE-SEAL FLOOR COVER IN REAR HALLWAY STORAGE.
34
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 REPLACE/REPAIR BROKEN ELECTRICAL COVER ON WALL AT ICE MACHINE.
35
Lighting: required minimum foot-candles of light provided, fixtures shielded
Inspector notes: Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. MUST PROVIDE LIGHT SHIELD OR SHATTER PROOF BULBS INSIDE LOWER SECTION OF SUSHI DISPLAY COOLER.
36
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
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. MUST PROVIDE STOPPERS FOR THREE COMPARTMENT SINK.
38
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. EMPLOYEES ON COOKS LINE MUST WEAR HATS/HAIR RESTRAINTS.
42
Food (ice) dispensing utensils, wash cloths properly stored
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 HELD IN A CLEAN CONTAINER WITH A SANITIZING SOLUTION.
43
67
Frequently Asked Questions
When was Wakamono last inspected?
The most recent health inspection at Wakamono on file is from Oct 18, 2013. The public record contains four inspections in total.
What is the most common violation at Wakamono?
Across the inspection record, “food in original container, properly labeled” has been cited three times, more than any other issue at Wakamono.
Has Wakamono's inspection record improved over time?
Yes. Recent inspections at Wakamono have averaged around one violation per visit, down from roughly eight earlier in the record.
What does a low risk rating mean?
A low risk rating at Wakamono means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
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