SUSHI + Passes Health Inspection - Chicago Restaurant

IN-USE UTENSILS: PROPERLY STORED - Comments: OBSERVED VARIOUS KNIVES STORED IN BETWEEN THE GAPS OF THE PREP COOLERS AND PREP TABLE AT THE MAIN PREP COOLER ACROSS FROM OVENS. INSTRUCTED MANAGER TO STORE ALL IN USE UTENSILS IN APPROPRIATE PLACE 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 BOXES OF SINGLES SERVICES ITEMS AND CUPS STORED ON THE FLOOR IN THE REAR DRY STORAGE ROOM LOCATED IN REAR HALL. INSTRUCTED MANAGER TO ELEVATE ALL SINGLE SERVICE ITEMS AT LEAST 6 INCHES OFF THE FLOOR AND ONTO SHELVES.

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.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: OBSERVED SLOW DRAINING HAND SINK AT THE FRONT BAR AREA. SINK STILL FUNCTIONAL BUT WATER DRAINING VERY SLOWLY. INSTRUCTED TO SERVICE SLOW DRAINING SINK AND MAINTAIN IN GOOD REPAIR. OBSERVED LEAK FROM BASE OF FAUCET OF SPRAY SINK NEXT TO REAR DISH MACHINE WHEN WATER IS TURNED ON AND USED. INSTRUCTED MANAGER TO SERVICE LEAKING FAUCET BASE 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.

TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED - Comments: OBSERVED NO COVERED TRASH CAN IN THE WOMEN'S BATHROOM AT TIME OF INSPECTION. INSTRUCTED MANAGER TO PROVIDE A COVERED TRASH CAN IN EVERY WOMEN'S/UNISEX BATHROOM.

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 THE SMALL EQUIPMENT CLOSET IN THE REAR DRY STORAGE AREA IN THE NORTHEAST MOST CORNER OF FACILITY TO BE DISORGANIZED AND FULL OF EXTRA EQUIPMENT STACKED ON TOP OF EACH OTHER. INSTRUCTED MANAGER TO ORGANIZE ALL ITEMS AND REMOVE ANY ITEMS NOT NECESSARY TO THE FUNCTION OF THE FACILITY IN THE CLOSET AT NORTHEAST CORNER IN REAR DRY STORAGE AREA.

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 ONE MISSING FILTER AND VARIOUS GAPS PRESENT IN THE EXHAUST SYSTEM ABOVE THE COOKING EQUIPMENT AT TIME OF INSPECTION. INSTRUCTED MANAGER TO REPLACE MISSING FILTERS.

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 ONE MISSING FILTER AND VARIOUS GAPS PRESENT IN THE EXHAUST SYSTEM ABOVE THE COOKING EQUIPMENT AT TIME OF INSPECTION. INSTRUCTED MANAGER TO REPLACE MISSING FILTERS.

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.