All hot food shall be stored at a temperature of 140F or higher. OBSERVED DURING INSPECTION SUSHI RICE IN HOT HOLDING UNIT IN REAR PREP AT 72.1F. NO DOCUMENTATION ON PREMISES OF BIOLOGICAL TESTING OF PH LEVELS OF SUSHI RICE. RICE DISCARDED AND INSTRUCTED UNTIL SUCH DOCUMENTATION IS OBTAINED ALL SUSHI RICE MUST BE HELD AT 140F OR ABOVE. All food shall be protected from contamination and the elements, and so shall all food equipment, containers, utensils, food contact surfaces and devices, and vehicles. OBSERVED DURING INSPECTION CLEAN POTS, PANS AND COOKING UTINSELS STORED INSIDE AND ON TOP OF DIRTY UTILITY MOP SINK. INSTRUCTED MANAGEMENT TO REMOVE RE-WASH, RINSE AND SANITIZED AND REVIEWED PROPER USE OF UTILITY MOP SINK. Adequate and convenient hand washing facilities shall be provided for all employees. OBSERVED DURING INSPECTION PAPER TOWEL NOT ABLE TO DISPENSE AT SUSHI BAR EXPOSED HAND SINK. NO PAPER TOWEL AT REAR PREP EXPOSED HAND SINK. NO SOAP AT DISH AREA EXPOSED HAND SINK. ALSO OBSERVED EMPLOYEE USING SUSHI BAR EXPOSED HAND SINK FOR FOOD PREP PURPOSES. FOOD DRAINING BOWL WITH FOOD DEBRIS INSIDE SINK AND EMPLOYEE FILLING FOOD PAN WITH WATER FROM SINK FOR PREP USE FOR SUSHI ROLLS. MANAGEMENT CORRECTED DURING INSPECTION AND REVIEWED PROPER USAGE OF EXPOSED HAND WASHING SINKS. The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. ALL STORED ITEMS IN DINIG ROOM STORAGE CLOSET MUST BE ELEVATED AND ORGANIZED FROM FLOOR 6' OR ABOVE. FLOORS THROUGHOUT REAR COOKS LINE WITH EXCESSIVE GREASE AND FOOD DEBRIS, MUST CLEAN AND MAINTAIN. MISSING BASEBOARD TILES, CRACKED AND IN POOR REPAIR ON COOKS LINE. MUST REPLACE/REPAIR. All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. INTERIOR WOODEN STORAGE CABINETS AT SUSHI BAR WITH DIRT AND DEBRIS, MUST CLEAN. MUST NOT USE TIN FOIL AS LINER FOR EQUIPMENT ON COOKS LINE. All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units. MUST PROVIDE FOR SUSHI BAR PREP TWO DOOR COOLER. All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors. BALES OF HAY MUST BE REMOVED FROM OUTDOOR PATIO AND ALL STORED ITEMS ON REAR WALK-WAY MUST BE REMOVED INCLUDING BUCKETS OF CORN STARCH. Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health. MUST REMOVE THREADED NOZZLE FROM KITCHEN THREE COMPARTMENT SINK. The walls and ceilings shall be in good repair and easily cleaned. EXCESSIVE GREASE ON WALL OF REAR COOKS LINE. MUST CLEAN AND MAINTAIN.
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