JAIYEN II Passes Health Inspection - Chicago Restaurant

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: MUST PROPERLY DATE AND LABEL ALL FOOD CONTAINERS INSIDE REFRIGERATORS, 2DR COOLERS AND OTHER COLD-HOLDING UNITS. FOUND VARIOUS FOOD ITEMS INSIDE SMALL ROUND CONTAINERS AND MEDIUM SIZED SQUARED CONTAINERS NOT PROPERLY DATED AND LABELED. MUST PROVIDE.

Improper methods result in slow cooling that allows bacterial growth.

Approved cooling methods must be used.

Use shallow pans, ice baths, rapid chill units, ice wands; Cut large items into smaller portions; Stir frequently; Leave uncovered during cooling.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: MUST PROVIDE SCOOPERS WITH HANDLES OR LARGE SPOONS WITH HANDLES FOR ALL OF THE LARGE DRY STORAGE BUCKETS IN THE BASEMENT STORAGE AREA HOLDING RICE, SUGAR, MSG, SALT, TEMPURA POWDER.

Consumers need warning about increased risk from raw/undercooked foods.

Required consumer advisories for raw/undercooked foods.

Disclosure and reminder for raw/undercooked animal foods; Written notice on menu; Must identify specific items.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: MUST DETAIL CLEAN THE INTERIOR PANEL OF THE ICE MACHINE TO REMOVE SLIGHT BUILD-UP LOCATED IN THE BASEMENT STORAGE AREA.

Dirty equipment harbors bacteria and attracts pests.

All equipment and utensils must be clean and properly maintained.

Equipment clean to sight and touch; Free of food debris and grease; Maintained in good repair; Stored properly when clean.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: MUST CELAN FLOOR CORNERS IN THE KITCHEN AREA UNDER HEAVY EQUIPMENT AND IN THE BASEMENT AREA ALONG ALL WALL CORNERS AT THE FLOOR.

Damaged floors harbor bacteria and create safety hazards.

Floors must be smooth, cleanable, and maintained.

Smooth, non-porous in food areas; Properly sloped to drains; Coving at wall junctures; Kept clean; Good repair.

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN - Comments: OBSERVED FOOD PREP STAFF NOT WEARING PROPER HAIR RESTRAINTS. MUST PROVIDE PROPER HAIR RESTRAINTS FOR ALL FOOD PREP STAFF AT FOOD PREP AREAS AT ALL TIMES.

Unwashed produce can harbor pathogens and chemical residues.

Raw fruits and vegetables must be washed before use.

Wash thoroughly under running water; Before cutting, combining, cooking, or serving; Remove soil and contaminants.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED - Comments: MUST PROPERLY STORE WASH CLOTHS NOT IN USE IN SANITIZING SOLUTION AT ALL TIMES. FOUND VARIOUS WASH CLOTHS ON TOP OF CUTTING BOARDS IN THE SUSHI PREP AREA.

Improper storage contaminates utensils between uses.

In-use utensils must be properly stored between uses.

Store in food with handle out; On clean surface; In running water; In water at 135°F or above.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED - Comments: MUST PROPERLY STORE WASH CLOTHS NOT IN USE IN SANITIZING SOLUTION AT ALL TIMES. FOUND VARIOUS WASH CLOTHS ON TOP OF CUTTING BOARDS IN THE SUSHI PREP AREA.

Improper storage contaminates utensils between uses.

In-use utensils must be properly stored between uses.

Store in food with handle out; On clean surface; In running water; In water at 135°F or above.