BLUE SUSHI SAKE GRILL AND GHOST DONKEY Fails Health Inspection - Chicago Restaurant

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED IMPROPER MINIMUM WATER TEMPERATURES AT HANDWASHING SINKS IN FACILITY. OBSERVED IMPROPER MINIMUM WATER TEMPERATURES OF 86.0F(ALL GENDER WASHROOM #1 BASEMENT), 48.7F(FIRST FLOOR BAR) AND 86.0F (ALL GENDER WASHROOM #1 FIRST FLOOR).INSTRUCTED A HANDWASHING SINK SHALL BE EQUIPPED TO PROVIDE WATER AT A TEMPERATURE OF AT LEAST 100F THROUGH A MIXING VALVE OR COMBINATION FAUCET. PRIORITY VIOLATION 7-38-030(C)

Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.

Handwashing sinks must be accessible, properly supplied, and used only for handwashing.

Each sink needs: Warm water (100°F minimum); Soap in dispensers; Paper towels or air dryers; Waste receptacles; Signage; Clear access; Used only for handwashing.

CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD - Comments: OBSERVED SHELLFISH, WHICH IS SERVED RAW NOT ADDED TO REMINDER STATEMENT ON MENU. INSTRUCTED TO ADD SHELLFISH WHICH IS SERVED RAW TO THE REMINDER STATEMENT ON MENU. PRIORITY FOUNDATION VIOLATION.

Dirty surfaces attract pests and can contaminate food indirectly.

Non-food contact surfaces must be kept clean.

Clean as often as necessary; Remove grease and debris; Maintain equipment exteriors; Keep walls, ceilings, floors clean.

WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS - Comments: OBSERVED IMPROPER MINIMUM RANGING BETWEEN 90-99F ON LOW TEMPERATURE DISH MACHINES IN BAR AREA(FIRST AND SECOND FLOORS) AND IN DISHWASHING AREA ON SECOND FLOOR. INSTRUCTED THE WASH SOLUTION IN SPRAY TYPE WAREWASHERS THAT USE CHEMICALS TO SANITIZE MAY NOT BE LESS THAN 120F. PRIORITY FOUNDATION VIOLATION.

Cannot verify sanitization without test strips, risking contaminated equipment.

Warewashing facilities must be properly equipped and supplied.

3-compartment sink or dishwasher; Test strips for sanitizer; Thermometers for water temperature; Adequate drainboards; Proper detergents.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED WATER ON FLOOR OF ROOM IN BASEMENT WITH HOT WATER TANKS. INSTRUCTED TO REPAIR LEAK AND REMOVE WATER FROM FLOOR OF ROOM WITH HOT WATER TANKS AND MAINTAIN. OBSERVED OPEN HOLE IN FLOOR FROM NON USED FLOOR DRAIN, IN SMALL STORAGE ROOM IN BASEMENT WITH BAG IN BOX FOUNTAIN MACHINE SETUP. INSTRUCTED TO COVER OR CAP OPENING OF NON USED FLOOR DRAIN IN SMALL STORAGE ROOM IN BASEMENT WITH BAG IN BOX FOUNTAIN MACHINE SETUP AND MAINTAIN.

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: OBSERVED NON WORKING MECHANICAL VENTILATION IN ALL FOUR WASHROOMS IN BASEMENT AND IN BOTH WASHROOMS ON FIRST FLOOR. INSTRUCTED TO REPAIR NON WORKING MECHANICALL VENTILATION, MECHANICAL VENTILATION OF SUFFICIENT CAPACITY SHALL BE PROVIDED AS REQUIRED BY LAW.

Poor ventilation causes condensation and grease buildup; inadequate lighting hides contamination.

Proper ventilation and lighting required throughout.

Ventilation prevents condensation; Adequate lighting for operations; Fixtures shielded; Hoods over cooking equipment.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: OBSERVED NON WORKING MECHANICAL VENTILATION IN ALL FOUR WASHROOMS IN BASEMENT AND IN BOTH WASHROOMS ON FIRST FLOOR. INSTRUCTED TO REPAIR NON WORKING MECHANICALL VENTILATION, MECHANICAL VENTILATION OF SUFFICIENT CAPACITY SHALL BE PROVIDED AS REQUIRED BY LAW.

Poor ventilation causes condensation and grease buildup; inadequate lighting hides contamination.

Proper ventilation and lighting required throughout.

Ventilation prevents condensation; Adequate lighting for operations; Fixtures shielded; Hoods over cooking equipment.