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. 2ND FLOOR STORAGE ROOM CLUTTERED. MUST ELEVATE ALL ITEMS 6' OFF FLOOR OR REMOVE. All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. OBSERVED SLIGHT LIME BUILD UP INSIDE ICE MACHINE. MUST CLEAN AND MAINTAIN ICE MACHINE. 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. SUSHI PREP AREA HANDWASH BOWL COLD WATER HANDLE STRIPPED. MUST REPAIR SINK. All food not stored in the original container shall be stored in properly labeled containers. BULK CONTAINERS NOT LABELED IN PREP AREA. MUST LABEL ALL CONTAINERS.
ALL ARTICLES/SUPPLIES MUST BE ELEVATED OFF THE FLOORS UNDER BAR SINKS. FLOOR DRAINS THRU-OUT MUST BE KEPT CLEAN. SPLASHGUARD NEEDED TO THE LEFT OF BAR HANDSINK & ICE BIN LIDS MUST BE PROVIDED AT BAR AREA. WALK-IN COOLER SHELVES, CABINET UNDER SUSHI BAR HANDSINK & GASKETS OF COOLER DOORS NEED CLEANING, DUE TO FOOD SPILLS/DEBRIS.
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