PANCAKE CAFE/AJI SUSHI Fails Health Inspection - Chicago Restaurant

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED SOAP AND PAPER TOWELS PROVIDED AT DUMP SINK IN THE AJI SUSHI PREP AREA. INSTRCTED MANAGER TO REMOVE AND ENSURE SERVICE/DUMP SINK IS NOT SET UP OR USED FOR HAND WASHING.

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.

FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: OBSERVED THE LOW TEMPERATURE DISH MACHINE WITH A CHEMICAL CONCENTRATION OF 0PPM AT TIME OF INSPECTION. MACHINE WAS IN USE AT TIME OF INSPECTION, WITH SANITIZER TUBE NOT CONNECTED TO ANY BUCKETS OR CHEMICALS. INSTRUCTED TO SERVICE TO MAINTAIN APPROPRIATE SANITIZING SOLUTION CONCENTRAION. DISH MACHINE WAS REPAIRED AT TIME OF INSPECTION AND TESTED 50 PPM BY END OF INSPECTION. PRIORITY VIOLATION, 7-38-025. CITATION ISSUED.

Dirty equipment harbors and spreads pathogens, causing cross-contamination and illness.

All food contact surfaces must be properly cleaned and sanitized.

Wash, rinse, sanitize after each use; Clean between different raw foods; Every 4 hours for continuous use; When contaminated; Proper procedures and chemicals.

INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: OBSERVED THREE (3) LIVE ROACHES AT THE GASKETS/HINGE OF THE 2 DOOR REACH IN COOLER AT THE NORTHERN MOST PREP/TOASTER AREA OF PANCAKE CAFE, ONE (1) LIVE ROACH IN THE CAN OPENER LOCATED IN REAR PREP HALL NEXT TO PREP TABLE, TWO (2) LIVE ROACHES BELOW THE THREE COMPARTMENT SINK AREA, AND ONE (1) LIVE ROACH NEXT TO DEEP FRYER IN THE REAR. ALSO OBSERVED TWO (2) LIVE COCKROACHES IN THE NORTHEASTERN MOST CORNER OF THE PREP COUNTER/WOODEN BAR WALL IN THE AJI SUSHI PREP AREA. RECOMMENDED ADDITIONAL PEST CONTROL SERVICE TO REMOVE ALL EVIDENCE OF LIVE COCKRACH ACTIVITY, AND CLEAN AND SANITIZE BY DATE OF REINSPECTION AND MAINTAIN. INSTRUCTED TO TREAT AREAS FOR PESTS AND MAINTAIN FREE OF LIVE COCKROACHES. ADVISED TO CALL PEST CONTROL OPERATOR FOR SERVICE. PRIORITY FOUNDATION VIOLATION, 7-38-020(A). CITATION ISSUED.

Pests spread numerous diseases through contamination.

No pests or animals allowed in facility.

No evidence of pests; No live animals except service animals; Effective pest control program.

INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: OBSERVED 10 DEAD COACKROACHES ON PREP TABLE BELOW THE MICROWAVE IN THE TOASTER AREA ON NORTHERN MOST PORTION OF PANCAKE CAFE NEAR THE 2 DOOR REACH IN COOLER. OBSERVED 3 DEAD ROACHES ON THE SHELF NEXT TO THE REAR/NORTH ENTRANCE TO THE KITCHEN OF THE PANCAKE CAFE. OBSERVED ADDITIONAL 2 DEAD COCKROACHES UNDER THE SHELVES DIRECTLY ACROSS DEEP FRYER AND CONVECTION OVEN IN THE REAR HALL PREP AREA OF PANCAKE CAFE. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FREE OF DEAD COCKROACHES AND INSECTS.

Pests spread numerous diseases through contamination.

No pests or animals allowed in facility.

No evidence of pests; No live animals except service animals; Effective pest control program.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: OBSERVED VARIOUS BOXED FOOD ITEMS STORED ON THE FLOOR IN THE BASEMENT DRY STORAGE AREA NEAR THE WALK IN COOLERS. INSTRUCTED MANAGER TO ELEVATE ALL ITEMS AT LEAST 6 INCHES OFF THE FLOOR.

Contamination during preparation is a leading cause of foodborne illness.

Prevent contamination during all food handling.

Minimize bare hand contact; Prevent cross-contamination; Use clean equipment; Proper employee hygiene.

IN-USE UTENSILS: PROPERLY STORED - Comments: OBSERVED KNIVES STORED IN BETWEEN PREP COOLERS AND PREP COUNTERS THROUGHOUT FACILITY. INSTRUCTED MANAGER TO REMOVE AND PROVIDE A CLEAN STORAGE LOCATION FOR ALL KNIVES AND UTENTILS IN BETWEEN USE.

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.

SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED - Comments: OBSERVED VARIOUS BOXED SINGLE SERVICE ITEMS STORED ON THE FLOOR IN THE PANCAKE CAFE BASEMENT DRY STORAGE ROOMS. INSTRUCTED TO ELEVATE ALL BOXES AT LEAST 6 INCHES OFF THE FLOOR.

Contaminated single-use items transfer pathogens to food and customers.

Single-use items must be protected from contamination.

Store in original packaging; Protect from contamination; Handle by non-contact surfaces; Cannot reuse.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED VARIOUS PIECES OF WOOD ON THE BAR/PREP STATION SURROUNDING WALLS IN THE AJI SUSHI SIDE TO BE UNSEALED, NOT PAINTED, AND NOT SMOOTH AND EASILY CLEANABLE. INSTRUCTED TO SEAL ALL PIECES OF UNFINISHED WOOD IN THE AJI SUSHI BAR AND SURROUNDING PIECES OF WOOD HOLDING ALL PREP COOLERS AT THE COUNTER.

Poor design creates areas that harbor bacteria.

All surfaces must be designed to be easily cleanable.

Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED TWO (2) DOOR COOLER AT THE TOASTER PREP AREA AT THE NORTHERN MOST END OF THE PANCAKE CAFE TO HAVE SEVEREALY TORN AND LOOSE GASEKTS. INSTRUCTED TO REPLACE TORN GASKETS.

Poor design creates areas that harbor bacteria.

All surfaces must be designed to be easily cleanable.

Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: OBSERVED THE GASKETS AND DOOR HINGES OF THE TWO (2) DOOR COOLER LOCATED AT NORTHERN MOST END OF THE PANCAKE CAFE/TOASTER PREP AREA TO BE EXTREMELY DIRTY, WITH FOOD DEBRIS, GREASE, AND TRASH BUILD UP. INSTRUCTED MANAGER TO DETAIL CLEAN ALL GASKETS AND HINGES AND CREVICES AND MAINTAIN FREE OF EXCESSIVE DEBRIS AND GREASE BUILD UP.

Accumulated soil attracts pests and harbors bacteria.

All surfaces must be kept clean.

Clean equipment interiors and exteriors; Walls, ceilings, floors clean; Remove grease and debris; Clean as often as necessary.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: OBSERVED THE HOT WATER HANDLE OF THE 3 COMPARTMENT SINK IN THE MAIN DISHWASHING AREA TO BE MISSING. HOT WATER AND SINK IS STILL FUNCTIONAL. INSTRUCTED TO SERVICE AND REPLACE. OBSERVED LEAK FROM 3 COMPARTMENT SINK DRAIN IN THE FRONT BAR AREA IN THE PANCAKE CAFE SOUTHERN MOST ENTRANCE. WATER DRIPPING ON FLOOR BELOW 3 COMPARTMENT SINK. INSTRUCTED TO SERVICE AND MAINTAIN IN GOOD REPAIR.

Backflow can contaminate entire water supply with sewage or chemicals.

Plumbing must be properly installed with backflow prevention.

Air gaps at fixtures; Backflow preventers on connections; No cross-connections; Annual testing of devices; Proper drainage.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: OBSERVED NO BACKFLOW PREVENTION DEVICE PRESENT AT THE COFFEE MAKER/MACHINE AT THE NORTH SIDE COFFEE PREP AREA IN THE PANCAKE CAFE PORTION OF THE FACILITY. INSTRUCTED MANAGER TO PROVIDE A BACKFLOW PREVENTION DEVICE AT THE COFFEE MACHINE WATER LINE.

Backflow can contaminate entire water supply with sewage or chemicals.

Plumbing must be properly installed with backflow prevention.

Air gaps at fixtures; Backflow preventers on connections; No cross-connections; Annual testing of devices; Proper drainage.

TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED - Comments: OBSERVED ALL THREE BATHROOMS AT FACILITY TO BE WITHOUT A SELF CLOSING DOOR AT TIME OF INSPECTION. INSTRUCTED MANAGER TO PROVIDE A SELF CLOSING MECHANISM FOR ALL BATHROOM DOORS.

Inadequate facilities lead to poor hygiene and contamination.

Toilet rooms must be properly equipped and maintained.

Self-closing doors; Toilet paper; Covered waste receptacles; Handwashing supplies; Cleaned regularly; Proper ventilation.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED VARIOUS GAPS AND OPEN CORNERS IN THE AJI SUSHI COUNTER PREP LINE, SURROUNDING THE REACH IN/PREP COOLERS AS WELL AS THE HAND SINKS. INSTRUCTED TO SEAL ALL JUNCTURES AND ENCLOSE/SEAL ALL GAPS TO PROVIDE A CLEANABLE SURFACE.

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.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED THE FLOORING BELOW THE SINGLE FRYER AND THE CONVECTION OVEN IN THE REAR PREP HALL LEADING TO THE NORTH END TOASTER TO BE HEAVILY SOILED WITH GREASE BUILD UP, FOOD DEBRIS, AND PIECES OF TRASH. INSTRUCTED MANAGER TO DETAIL CLEAN ALL FLOORS AND MAINTAIN FREE OF EXCESSIVE TRASH AND DEBRIS BUILD UP. OBSERVED THE MAIN PREP LINE ON THE PANCAKE CAFE UNDER THE DRAWER COOLERS AND FRYERS, AS WELL AS THE FLOOR UNDER THE COOLERS IN THE AJI PREP/BAR LINE TO BE HEAVILY SOILED WITH FOOD DEBRIS AND TRASH BUILD UP. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FREE OF EXCESSIVE TRASH AND FOOD DEBRIS BUILD UP.

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.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED THE FLOORING BELOW THE SINGLE FRYER AND THE CONVECTION OVEN IN THE REAR PREP HALL LEADING TO THE NORTH END TOASTER TO BE HEAVILY SOILED WITH GREASE BUILD UP, FOOD DEBRIS, AND PIECES OF TRASH. INSTRUCTED MANAGER TO DETAIL CLEAN ALL FLOORS AND MAINTAIN FREE OF EXCESSIVE TRASH AND DEBRIS BUILD UP. OBSERVED THE MAIN PREP LINE ON THE PANCAKE CAFE UNDER THE DRAWER COOLERS AND FRYERS, AS WELL AS THE FLOOR UNDER THE COOLERS IN THE AJI PREP/BAR LINE TO BE HEAVILY SOILED WITH FOOD DEBRIS AND TRASH BUILD UP. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FREE OF EXCESSIVE TRASH AND FOOD DEBRIS BUILD UP.

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.