THE SIT DOWN Gets Conditional Pass on Health Inspection - Chicago Restaurant

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: OBSERVED IMPROPER TEMPERATURE OF TABLE TOP SUSHI PREP COOLER AT 44.4F WITH RAW READY TO EAT FOODS STORED INSIDE.MUST HAVE COLD HOLDING UNIT AT 40.0F OR BELOW.MANAGER ADJUSTED THERMOSTAT AFTER INSPECTION NOW AIR TEMPERATURE IS 38.5F.(CRITICAL 7-38-005A)

Lack of certification indicates potential gaps in food safety knowledge, increasing risk of improper food handling and foodborne illness.

Valid City of Chicago Food Service Sanitation Certificate required and must be posted.

Certificate must be: Current and valid; Posted conspicuously in public view; Held by person in charge during all operating hours; Renewed before expiration date.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: OBSERVED IMPROPER TEMPERATURES OF RAW ASSORTED READY TO EAT FOODS STORED INSIDE OF ABOVE MENTION COOLER SUCH AS 10 OZ. TUNA 44.3F,8OZ. TUNA 44.3F,12OZ. TUNA 43.3F,10 OZ. TUNA 45.6F,8OZ. TUNA 44.6F. 8 OZ. SALMON 43.2F,3 OZ. SOY SALMON 45.4F,12 OZ. MACKREL 44.4F.PRODUCT WAS DUMPED AND DENATURED BY MANAGER.MUST HAVE COLD HOLDING AT 40.0F OR BELOW.APPX 3.81 LBS. $208. (CRITICAL 7-38-005A)

Ill food workers cause 70% of foodborne outbreaks. Proper reporting prevents transmission of Norovirus, Hepatitis A, Salmonella, and other serious diseases.

All food employees must understand and follow health reporting requirements and food safety responsibilities.

Employees must: Report illness symptoms and exposures; Be excluded/restricted when ill; Understand their role in preventing foodborne illness; Follow proper hygiene practices; Have signed health policy on file.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: MUST INVERT PLASTIC WEAR PROPERLY.

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 SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: MUST REMOVE RUST FROM LOWER SHELVES OF ALL PREP TABLES IN PREP & DISH WASHING AREAS.MUST REPAIR OR REPLACE WORN DOOR GASKET ON 1- DOOR PREP COOLER .

Unapproved processes may lack critical safety controls.

Variance required before conducting specialized food processes.

Submit application to CDPH; Include HACCP plan; Await approval before starting; Maintain all required records.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: MUST CLEAN FOOD DEBRI FROM COUNTER TOPS UNDERNEATH TABLE TOP SUSHI PREP COOLERS,MEAT SLICER,WINE RACK.

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 CLEAN FOOD DEBRI FROM ALL FLOOR DRAINS.

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.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: MUST REPAIR OR REPLACE BROKEN GROUT AT FRONT BRICK WINDOW SILLS IN DINING AREA,STAINED CEILING TILES IN REAR AREA,DAMAGED WALLS AT REAR DOOR AND CRACKED WALL IN STAFF TOILETROOM,THRESHOLD AT FRONT DOOR.MUST SCRAPE AND PAINT PEELING PAINT ON CEILING IN MOPSINK AREA.

Damaged surfaces cannot be properly cleaned and may harbor pests.

Walls and ceilings must be smooth, cleanable, and in good repair.

Smooth, washable surfaces in food areas; Light colored; No holes or cracks; Clean and maintained.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: MUST REPAIR OR REPLACE BROKEN GROUT AT FRONT BRICK WINDOW SILLS IN DINING AREA,STAINED CEILING TILES IN REAR AREA,DAMAGED WALLS AT REAR DOOR AND CRACKED WALL IN STAFF TOILETROOM,THRESHOLD AT FRONT DOOR.MUST SCRAPE AND PAINT PEELING PAINT ON CEILING IN MOPSINK AREA.

Damaged surfaces cannot be properly cleaned and may harbor pests.

Walls and ceilings must be smooth, cleanable, and in good repair.

Smooth, washable surfaces in food areas; Light colored; No holes or cracks; Clean and maintained.