4-101.19---OBSERVED CHIPPED PAINT AND RUST ON THE WIRE STORAGE RACKS IN THE REAR 2 DOOR STAND-UP-COOLER.INSTRUCTED TO REMOVE CHIPPED PAINT AND RUST AND REPAINT OR REPLACE THE SHELVES AND MAINTAIN.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
OBSERVED NO COVERED WASTE RECEPTACLE PROVIDED IN THE WOMEN WASHROOM.MUST PROVIDE AND MAINTAIN.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
OBSERVED IMPROPER COLD HOLDING TEMPERATURES OF (TCS FOODS) INSIDE OF THE SUSHI PREP LINE-COOLER AT FRONT FOOD PREP AREA.OBSERVED TUNA WITH INTERNAL TEMPERATURES RANGING FROM 44.8F-48.1F AND SALMON AT 55.0F. MANAGEMENT VOLUNTARILY DISCARDED APPROXIMATELY 4#'S OF FOOD WORTH $200.00. INSTRUCTED MANAGEMENT TO MONITOR AND MAINTAIN ALL COLD (TCS FOODS) AT 41F OR COLDER AT ALL TIMES.PRIORITY VIOLATION 7-38-005, CITATION ISSUED.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
Inspector’s notes
OBSERVED THE SUSHI PREP LINE COOLER AT FRONT FOOD PREP AREA WITH AN AIR TEMPERATURE OF 54.0F.THE COOLER WAS USED TO STORE (TCS FOODS) SUSHI FOOD ITEMS ETC.INSTRUCTED MANAGEMENT TO REPAIR AND MAINTAIN SAID COOLER AT 41F OR COLDER AT ALL TIMES.MANAGEMENT IMMEDIATELY NOTIFIED REFRIGERATION REPAIR SERVICE.THE SAID COOLER IS TAGGED "HELD FOR INSPECTION" AT THIS TIME.INSTRUCTED NOT TO USE UNTIL REPAIRED.(SEE COMMENTS BELOW).PRIORITY VIOLATION 7-38-005,CITATION ISSUED.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
OBSERVED CHIPPED PAINT AND RUST ON THE WIRE STORAGE RACKS IN THE REAR 2 DOOR STAND-UP-COOLER.INSTRUCTED TO REMOVE CHIPPED PAINT AND RUST AND REPAINT OR REPLACE THE SHELVES AND MAINTAIN.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
Official record from Chicago Department of Public Health, Sep 3, 2025 · Original Source
Canvass
Sep 23, 2024
Pass
2 recorded violations
notedCode 43Equipment and utensils
Official wording
IN-USE UTENSILS: PROPERLY STORED
Inspector’s notes
OBSERVED KNIVES BEING STORE BETWEEN PREP TABLES BETWEEN USE. INSTRUCTED THAT KNIVES MUST BE KEPT CLEAN AND CLEAR OF POSSIBLE CONTAMINATION AND STORED PROPERLY.
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
OBSERVED GREASE AND SMALL FOOD DEBRIS IN REAR FOOD SERVICE AREA UNDER COOKING EQUIPMENT. INSTRUCTED TO CLEAN AND MAINTAIN AS A MEANS OF PREVENTING POSSIBLE PEST AND OR INSECT FEEDING AND BREEDING.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
Official record from Chicago Department of Public Health, Sep 23, 2024 · Original Source
Canvass Re-Inspection
Dec 20, 2023
Pass
2 recorded violations
notedCode 39Contamination
Official wording
CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
Inspector’s notes
3-305.11: CONTAINERS OF FOOD STORED ON THE FLOOR IN THE 2ND FLOOR STORAGE AREA. ITEMS MUST BE AT LEAST 6 INCHES ABOVE THE FLOOR.
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
2-102.13:FOOD HANDLER CERTIFICATIONS NOT PROVIDED ON SITE. ALL FOOD EMPLOYEES MUST OBTAIN A VALID FOOD HANDLER CERTIFICATION AND PROVIDE ON SITE.
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
Official record from Chicago Department of Public Health, Dec 20, 2023 · Original Source
Canvass
Dec 13, 2023
Fail
5 recorded violations
notedCode 39Contamination
Official wording
CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
Inspector’s notes
CONTAINERS OF FOOD STORED ON THE FLOOR IN THE 2ND FLOOR STORAGE AREA. ITEMS MUST BE AT LEAST 6 INCHES ABOVE THE FLOOR.
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
UTENSILS STORED IN CONTAINER OF STAGNANT WATER RICE AND PREP-LINE UNIT. STORE IN-USE UTENSILS: 1) IN THE FOOD WITH THE HANDLE UP AND OUT OF THE FOOD ITEM; 2) STORED ON A CLEAN AND SANITIZED SIRFACE; 3) IN RUNNING WATER; 4) IN CONTAINER OF HOT WATER MAINTAINED AT OR ABOVE 135F.
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
Inspector’s notes
AN IRREVERSIBLE REGISTERING TEMPERATURE INDICATOR/TEST STRIPS IS NOT PROVIDED AND READILY ACCESSIBLE FOR MEASURING THE UTENSIL SURFACE TEMPERATURE FOR THE HOT TEMPERATURE DISHWASHER. FACILITY MUST PROVIDE HOT WATER TEMPERATURE-SENSATIVE THERMOMETER/TEST STRIPS. PRIORITY FOUNDATION VIOLATION 7-38-005 NO CITATION ISSUED.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
FOOD HANDLER CERTIFICATIONS NOT PROVIDED ON SITE. ALL FOOD EMPLOYEES MUST OBTAIN A VALID FOOD HANDLER CERTIFICATION AND PROVIDE ON SITE.
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.