GC:
Frozen foods frozen
Sanitizer: 0 ppm (dishwasher)
- Original container, properly labeled, consumer advisory
Containers of flour were found next to the grill in clear bins without a label
All foods that are not stored in their original containers and whose identity may be mistakable, shall be labeled with the common or usual name of the food.
Correct by labeling all easily mistakable food products not in their original container
- In-use food dispensing utensils properly stored.
1.) the bowl was found to be used for scooping ice out of the ice machine due to a broken scoop
- Non-food contact surfaces designed, constructed, maintained, installed, located.
1.) The door gasket on the leader cooler next to the cook line is torn
- Critical: Sanitizing concentration
The dish machine at the bar was found with a santiizing concentration of 0 ppm
The food-contact surfaces of all equipment and utensils shall be sanitized by immersion in a sanitizing solution at the proper concentration according the manufacturer
Correct by repairing dish machine to produce a proper concentration of sanitizer. A recheck will be conducted on or after December 1, 2015 to determine fi the dish machine has been repaired. A recheck fee will be applied for all rechecks.
- Food contact surfaces of equipment and utensils clean
The following food contact surfaces are soiled... 1.) the inside of the microve across from the grill
- Critical: Hand washing sinks installed, located, accessible
The handwashing sink by the 3 compartment sink in the dish room was found with a bottle of bleach in the sink.
Handwashing sinks shall be accessible to employees at all times.
Corrected by removing bleach. Make all handsinks accessible at all times. Use handwashing sinks for handwashing only
- Floors properly constructed, clean, drained
The following areas of the floor are soiled... 1.) the floor around the leader cooler next to the cook line
- Lighting provided as required. Fixtures shielded
A light in the circular vent above the grill and fryers is without a light shield
Light shields shall be provided for all artificial light fixtures located over, by or within food storage, preparation, service and display facilities and facilities where utensils and equipment are cleaned and stored.
Correct by providing a light shield over all lights
- No Certified Manager Present
No food handlers certificates were available during inspection
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11/25/2015 | Routine | 85 |
HACCP: Discussed and provided information on Sushi.
Sushi Rice PH: 4 Maintain at or below 4.6PH. Fresh rice is made 2-3 times a day and Sushi rice is made in small batches throughout the day/night.
Hot foods hot, cold foods cold, frozen foods frozen.
Fish used for Sushi is stored in walk in freezer and is marked as Sushi Grade.
- In-use food dispensing utensils properly stored.
Bowls were behind used as scoops in flour, sugar, and MSG containers. Replace with a scoop with handle to ensure proper food safety.
Food dispensing utensils shall be stored on a clean surface or in the product with the utensil's handle extended out of the product.
- Critical: Proper hygienic practices, eating/drinking/smoking (evidence)
Employee drinks were observed on top self above prep areas. Store drinks below and away from food or food related products. -Corrected by moving and education.
- Plumbing installed and maintained
Hand sink faucet located next to 3 compartment sink in kitchen was found to be leaking. Repair.
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8/14/2015 | Routine | 93 |
HACCP: Discussed and provided information on Sanitizer Solution, Sushi, and Hand Washing.
Hot foods hot, cold foods cold, frozen foods frozen.
Sanitizer: Dish: 50ppm Cl-, Bar dish: 50ppm cl-, Bucket: 200ppm Quat.
Section 750.570, addition of food handler training requirement under Subpart C: Personnel. Staff have not received food handler training. Complete by next routine inspection. Information being provided.
Note: Time as a control is being used for sushi rice. Rice is made in small batches and held no more than 4 hours.
- Food protection during storage, prepartion, display, service, transportation
Case of mIso found stored on floor of walk in cooler.
Containers of food shall be stored a minimum of six inches above the floor or on easily moveable dollies, racks or pallets to protect the food from splash and other contamination, and to permit easy cleaning of the storage area
- Food contact surfaces designed, constructed, maintained, installed, located.
Bus tub holding ice was observed to be damaged/broken. Any container used for food storage should be smooth, durable, non porous, and easy to clean. Replace any containers that are cracked, damaged, or broken.
- Non-food contact surfaces clean
Exterior of microwave and bottom shelf of prep tables were found to be soiled. Clean and sanitize on a routine basis to ensure proper food safety.
- Plumbing installed and maintained
Hand sink faucet located next to 3 compartment sink in kitchen was found to be leaking. Repair.
- Critical: Hand washing sinks installed, located, accessible
Hand sink blocked in kitchen and in server area. -Corrected by freeing obstructions and education.
Lavatories shall be accessible to employees at all times.
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4/7/2015 | Routine | 90 |
HACCP = hand sink usage
cl- bleach sanitizer at bar dish machine = 50ppm
quat sanitizer in spray bottles= 200ppm
cl- bleach sanitizer at kitchen dish machine = 100ppm
pH of the sushi rice = 1.5
All frozen food was frozen.
Starting January 1, 2015, all food handlers (including wait staff, dish washing employees and anyone handling/preparing food items) are required to take a 2-hour online "food handler" training course through the Illinois Department of Public Health. All courses offered, can be found on the Illinois Department of Public Health website, under Food, Drugs and Dairies. An information sheet for the website has been given during this inspection. Once the certificates are completed, have them all available during any inspections beginning in 2015.
- Foods handled with minimal manual contact
1) A plastic round container without a handle was being used to dispense the iced tea out of the container in the walk-in cooler. 2) A bowl was being used to scoop the bread crumbs and sugar in the kitchen area. Suitable dispensing utensils shall be used by employees or provided to consumers who serve themselves to avoid unnecessary manual contact with food. The containers have been removed. Provide scoops with a handle for dispensing these items.
- In-use food dispensing utensils properly stored.
The handles of two scoops were found in the sugar bin, touching the sugar. Between uses during service, dispensing and incidental utensils shall be stored: in the food with handle extended out of the food. The scoops have been removed from the product.
- Food contact surfaces designed, constructed, maintained, installed, located.
The metal racks in the walk-in cooler are worn and rusting. Maintain all food-contact surfaces so they are smooth, easily cleanable and in good repair. Replace the racks.
- Food contact surfaces of equipment and utensils clean
1) The end of the inner surface of the soft drink gun at the bar area is soiled. 2) The top interior surface of the microwave at the cook line in the kitchen is soiled. Maintain all food-contact surfaces clean. Clean these areas.
- Plumbing installed and maintained
1) A leak is present at the end of the bar three-compartment sink faucet. 2) A leak is present at the end of the three-compartment sink faucet in the kitchen. Maintain all plumbing in accordance with the Illinois State Plumbing Code. Repair the faucet to eliminate the leak.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
1) The hand sink at the end of the wait station had sanitizer water dumped in it along with a wiping cloth. 2) A trash receptacle is not available at the hand sink as you enter the kitchen. Lavatories, soap dispensers, hand drying devices and all related fixtures shall be kept clean. Easily cleanable waste receptacles shall be conveniently located near the hand washing facilities if disposable towels are used. Use the hand sinks for hand washing only, in order to keep the hand sinks clean and prevent contamination. Provide a waste receptacle at all hand sinks at all times.
- Floors properly constructed, clean, drained
The floor throughout the kitchen, especially under equipment and at the cook line is soiled. Maintain all floors clean. Clean these areas.
- Premises maintained fee of litter, unnecessary articles. Cleaning and maintaining equipment properly stored, kitchen restricted to authorized personnel
The heads of two mops were found being stored in the mop bucket, without water, while not in use. Cleaning tools such as brooms, mops, vacuum cleaners and similar equipment shall be maintained and stored in an orderly manner for the cleaning of that storage location. Either hang up or invert the mops between use, so they can dry properly.
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12/11/2014 | Routine | 88 |
The glass dish washing machine at the bar now has a cl- concentration of 50ppm. Monitor the machine to make sure the concentration is at least 50ppm at all times.
No violation noted during this evaluation. | 9/29/2014 | 1st Recheck | |
HACCP = dish machine chemical concentration
- Food contact surfaces designed, constructed, maintained, installed, located.
The silver metal racks in the walk-in cooler are rusty in several areas. The racks are in the process of being replaced. Maintain all food-contact surfaces so they are smooth, easily cleansable and in good repair. Repair/replace these racks.
- Critical: Sanitizing concentration
The dish machine is cl- sanitizing, but detected 0ppm of available chlorine after several attemps. All chlorine sanitizing dish machines shall have a concentration of 50-100ppm of available chlorine. The machine is going to be repaired. A recheck will occur on or after 9/30/14.
- Food contact surfaces of equipment and utensils clean
1) The top interior surface of the microwave at the cookline in the kitchen is soiled. 2) The silver metal racks in the walk-in cooler are soiled. Maintain all food-contact surfaces clean. Clean these areas.
- Non-food contact surfaces clean
1) The gasket on the walk-in freezer is soiled. 2) The exterior surfaces of the fryers are soiled. Maintain all non-food contact surfaces clean. Clean this area.
- Floors properly constructed, clean, drained
The floor below the fryers are the cookline is soiled. Maintain all floors clean. Clean this area.
- Premises maintained fee of litter, unnecessary articles. Cleaning and maintaining equipment properly stored, kitchen restricted to authorized personnel
Two mops, which were still wet, were not being stored properly when not in use. Mops need to dry properly when not in use. Store all wet mops either hung up or upside down when not in use.
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9/23/2014 | Routine | 89 |
HACCP: Discussed and provide Sushi haccp sheet
Sanitizer used: Dish machine Chlorine. Wiping cloth bucekets use chlorine. Spray bottle for tables is Quats.
All frozen food was frozen.
- Critical: Wholesome, sound condition
There were molded jalapeno peppers in the walk in cooler
Corrected by an employee discarding the peppers.
All foods shall be in wholesome sound condition, free from spoilage, filth, and other contamination and shall be safe for human consumption.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
The racks in the walk in cooler are rusted.
Replace or resurface these racks so they are smooth, easily cleanable and free of rust.
Non-food contact surfaces such as splash areas or areas which otherwise require frequent cleaning, shall be designed and fabricated so as to be smooth, washable, free of unnecessary ledges, projections, or crevices, and to be readily accessible for cleaning, and to be of such material and in such repair as shall be easily maintained in a clean and sanitary condition.
- Non-food contact surfaces clean
The door gaskets of the sushi prep cooler and the cooler across from the walk in freezer are soiled.
Clean and maintain clean door gaskets.
Non-food contact surfaces of equipment shall be cleaned as often as is necessary to keep the equipment free of accumulation of dust, dirt, food particles, and other debris.
- Storage/handling of clean equipment, utensils
Soup spoons are stored multi direction
Arrange the spoons so they are all the same direction.
Facilities for the storage of knives, forks and spoons shall be used to present the handle to the employee or the consumer.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
There was no trash can placed next to the hand sink to your right when you walk in to the kitchen.
Corrected by an employee providing a trash can.
Easily cleanable waste receptacles shall be conveniently located near the hand washing facilities if disposable towels are used.
- Floors properly constructed, clean, drained
The floor under equipment legs on the cookline are soiled.
Clean and maintain clean floors
Floors, floor coverings, mats, and duckboard shall be maintained clean.
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3/24/2014 | Routine | 89 |
HACCP Discussed overcrowding of kitchen prep coolers.
Quat sanitizing spray bottle concentration: 200 ppm.
- Critical: Proper hygienic practices, eating/drinking/smoking (evidence)
Employee beverage on sushi bar prep table.
Store closed employee beverage in designated area for employee dining
- Floors properly constructed, clean, drained
Floor under fryers is soiled with excessively with accumulated grease and food debris.
Routinely clean and maintain floor.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
- Walls, ceilings, and attached equipment, properly constructed, clean
Wall along side grill is in disrepair and dirt.
Clean and repair wall.
Walls and ceilings of food preparation areas shall be maintained clean and constructed of easily cleanable, non-absorbent material.
- Critical: Toxic items properly stored
Toxic items stored on shelf with single-service items.
Store chemicals needed for maintenance of establishment in designated area for toxic items
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11/11/2013 | Routine | 88 |
Inspection took place on 7/25/2013 See attached inspection
No violation noted during this evaluation. | 8/6/2013 | Routine | |
HACCP: Date marking was discussed.
Chlorine at kitchen dish machine: 100 ppm
Chlorine at bar dish machine: 50 ppm
Quat sanitizer used in sani buckets: 200 ppm
- Food protection during storage, prepartion, display, service, transportation
A container of fish in the walkin freezer was not covered.
Cover food to protect from potential contamination.
- Dishwashing facilities designed, constructed, operated (1. wash 2. rinse 3. sanitize)
Silverware is being soaked in hot lemon water after wash, rinse, and sanitizing to remove water spots.
Do not soak utensils in lemon water. Utensils shall be washed, rinsed, and sanitized in approved sanitizer.
- Single service articles not re-used
Single service containers are being used to store food in the walkin cooler and freezer.
Re-use of single-service articles is prohibited.
- Critical: Hand washing sinks installed, located, accessible
The hand sink in the waitress area by the hibachi grills and the hand sink in the dish washing are were blocked.
Hand sinks shall be accessible to employees at all times.
Worker moved items.
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3/5/2013 | Routine | 90 |
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