Little Wok

Insects, rodents, & animals not present

6-501.111: **p** controlling pests (infestation) observed infestation two live rats were observed in the food preparation area. Approximately 50–100 rat droppings were also noted on food containers, on the floor near the rice, throughout the food preparation area, behind and underneath cooking equipment, and in the dining room. Noted 25-45 small black fly activity in rear prep/ dish area. The establishment was instructed to contact a licensed pest control company, as additional pest control services are necessary to minimize or eliminate rodent activity prior to re-inspection. The establishment was also instructed to remove all rodent droppings, thoroughly clean and sanitize all affected areas. Priority violation 7-38-020(a) update 10/1/26 live rat activity still observed in prep and dining room area, droppings still observed under cooking equipment. Live small black flies 25-60 small black flies observed still in prep/dish area.

Previous core violation corrected

8-404.13(b:4): **pf** enforcement by the regulatory authority (non-compliance) noted continued non-compliance from report # 2639933 conducted on 07/21/2026. Previous core violations not corrected: (#47)4-102.11: **c** characteristics- single-service and single-use observed frozen chicken stored in plastic thank you bags in the freezer. Management instructed to use proper food grade storage bags and containers only. (#49)4-601.11(b): (b) the food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. (#47)4-501.12: **c** cutting surfaces observed cutting boards in the rear prep area with open seams and dark stains. Instructed to refinish or replace damaged or stained cutting boards and maintain at all times. (#49)4-601.11(b): (b) the food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. Observed grease buildup on cooking equipment, walls, surrounding floors and shelving units in the kitchen/prep areas. Instructed to degrease, clean and sanitize. (#55) 6-501.12: **c** cleaning, frequency and restrictions observed food debris and spills on the floors and surfaces throughout the facility. Instructed to detail clean under all shelving units, interior of prep dish area, around dish machine, prep tables and all cooking equipment to remove spills, food debris, dirt buildup and/or grease including walk in cooler. Instructed to increase cleaning frequency and maintain at all times.

Toxic substances properly identified, stored, & used

Observed open rodent bait in food prep area (under rice cooker in to go container with food and bait mixed) instructed to remove, clean, sanitize and maintain said area. Priority violation. 7-38-015 citation issued.

Insects, rodents, & animals not present

Observed infestation two live rats were observed in the food preparation area. Approximately 50–100 rat droppings were also noted on food containers, on the floor near the rice, throughout the food preparation area, behind and underneath cooking equipment, and in the dining room. Noted 25-45 small black fly activity in rear prep/ dish area. The establishment was instructed to contact a licensed pest control company, as additional pest control services are necessary to minimize or eliminate rodent activity prior to re-inspection. The establishment was also instructed to remove all rodent droppings, thoroughly clean and sanitize all affected areas. Priority violation 7-38-020(a) citation issued.

Previous core violation corrected

Noted continued non-compliance from report # 2639933 conducted on 07/21/2026. Previous core violations not corrected: (#39) 3-307.11: **c** miscellaneous sources of contamination observed food (bags of rice) stored on the floor in prep area, instructed manager to properly store and protect food items from contamination while stored by elevating at least six inches from the floor on raised shelving units. (#41) 3-304.14: **c** wiping cloths, use limitation observed wet wiping cloths on several prep surface areas. Instructed to properly store wiping cloths in a sanitizing solution between uses to prevent contamination of equipment & food. Must maintain (#47)4-501.12: **c** cutting surfaces observed cutting boards in the rear prep area with open seams and dark stains. Instructed to refinish or replace damaged or stained cutting boards and maintain at all times. (#47)4-102.11: **c** characteristics- single-service and single-use observed frozen chicken stored in plastic thank you bags in the freezer. Management instructed to use proper food grade storage bags and containers only. (#49)4-601.11(b): (b) the food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. Observed grease buildup on cooking equipment, walls, surrounding floors and shelving units in the kitchen/prep areas. Instructed to degrease, clean and sanitize. (#51) 5-205.15: **c** system maintained in good repair (in good repair) observed backflow preventer device in disrepair leaking and spraying water at high temp dish machine, instructed to repair and maintain (#55) 6-501.12: **c** cleaning, frequency and restrictions observed food debris and spills on the floors and surfaces throughout the facility. Instructed to detail clean under all shelving units, interior of prep dish area, around dish machine, prep tables and all cooking equipment to remove spills, food debris, dirt buildup and/or grease including walk in cooler. Instructed to increase cleaning frequency and maintain at all times. Must correct core violations by the date on the report. Priority foundation violation #7-42-090. Citation issued.

Contamination prevented during food preparation, storage & display

3-307.11: **c** miscellaneous sources of contamination observed food (bags of rice) stored on the floor in prep area, instructed manager to properly store and protect food items from contamination while stored by elevating at least six inches from the floor on raised shelving units.

Wiping cloths: properly used & stored

3-304.14: **c** wiping cloths, use limitation observed wet wiping cloths on several prep surface areas. Instructed to properly store wiping cloths in a sanitizing solution between uses to prevent contamination of equipment & food. Must maintain

Food & non-food contact surfaces cleanable, properly designed, constructed & used

4-501.12: **c** cutting surfaces observed cutting boards in the rear prep area with open seams and dark stains. Instructed to refinish or replace damaged or stained cutting boards and maintain at all times.

Food & non-food contact surfaces cleanable, properly designed, constructed & used

4-102.11: **c** characteristics- single-service and single-use observed frozen chicken stored in plastic thank you bags in the freezer. Management instructed to use proper food grade storage bags and containers only.

Non-food/food contact surfaces clean

4-601.11(b): (b) the food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. Observed grease buildup on cooking equipment, walls, surrounding floors and shelving units in the kitchen/prep areas. Instructed to degrease, clean and sanitize.

Plumbing installed; proper backflow devices

5-205.15: **c** system maintained in good repair (in good repair) observed backflow preventer device in disrepair leaking and spraying water at high temp dish machine, instructed to repair and maintain

Physical facilities installed, maintained & clean

6-501.12: **c** cleaning, frequency and restrictions observed food debris and spills on the floors and surfaces throughout the facility. Instructed to detail clean under all shelving units, interior of prep dish area, around dish machine, prep tables and all cooking equipment to remove spills, food debris, dirt buildup and/or grease including walk in cooler. Instructed to increase cleaning frequency and maintain at all times.

Proper cold holding temperatures

Noted internal temperatures of the following time/temperature control for safety food items inside the food display cooler to be improper: chicken ranging temp 48.6-56.8f, beef at 60.2, crab rangoon filling at 46.4f, ground chicken at 51.8f. Manager immediately and voluntarily disposed of 250 lbs of products worth $20,050.00 through denaturing process. Priority violation #7-38-005. Citation issued.

Proper date marking and disposition

Noted prepared tcs foods such as cooked egg rolls, fried crab rangoon, boiled shrimp, battered chicken throughout the walk-in cooler not date labeled with an expiration date no longer than 7 days. No dates on any prepared foods. All discarded.100 pounds with a value of $1200.00 priority foundation violation 7-38-005 citation issued

Approved thawing methods used

Observed facility not meeting thawing requirements. Food handler thawing frozen shrimp in one compartment prep sink sitting in stagnant water. Informed food handler of proper thawing methods ( must utilize running water with enough volatility when thawing). Must meet proper thawing requirements and maintain

Food properly labeled; original container

Noted no labels for bulk storage containers (flour and sugar). Instructed person in charge that all bulk and working food ingredient containers must be labeled with contents name.

Insects, rodents, & animals not present

Observed evidence of appx. 15 or more rat droppings on floor around dishwashing area must remove droppings clean and sanitize areas. Recommended to have a pest control operator to service premises on or after 7/14/26.(priority foundation 7-38-020(a)(citation issued)

Contamination prevented during food preparation, storage & display

Observed food (bags of rice) stored on the floor in prep area, instructed manager to properly store and protect food items from contamination while stored by elevating at least six inches from the floor on raised shelving units.

Wiping cloths: properly used & stored

Observed wet wiping cloths on several prep surface areas. Instructed to properly store wiping cloths in a sanitizing solution between uses to prevent contamination of equipment & food. Must maintain

Food & non-food contact surfaces cleanable, properly designed, constructed & used

Observed cardboard used as liner on food prep equipment and tables. Instructed to remove.

Food & non-food contact surfaces cleanable, properly designed, constructed & used

Observed cutting boards in the rear prep area with open seams and dark stains. Instructed to refinish or replace damaged or stained cutting boards and maintain at all times.

Food & non-food contact surfaces cleanable, properly designed, constructed & used

Observed rusted and food encrusted storage racks in walk-in cooler, surfaces must be smooth and easily cleanable. Instructed to clean and maintain

Food & non-food contact surfaces cleanable, properly designed, constructed & used

Observed frozen chicken stored in plastic thank you bags in the freezer. Management instructed to use proper food grade storage bags and containers only.

Non-food/food contact surfaces clean

Observed grease buildup on cooking equipment, walls, surrounding floors and shelving units in the kitchen/prep areas. Instructed to degrease, clean and sanitize.

Food properly labeled; original container

3-302.12: **c** food storage containers identified with common name of food noted no labels for bulk storage containers (flour and sugar). Instructed person in charge all bulk and working food ingredient containers must be labeled with contents name.

Wiping cloths: properly used & stored

Observed wet wiping cloths on several prep surface areas. Instructed to properly store wiping cloths in a sanitizing solution between uses to prevent contamination of equipment & food. Must maintain

Food & non-food contact surfaces cleanable, properly designed, constructed & used

4-101.19: **c** nonfood-contact surfaces observed cardboard used as liner on food prep equipment and tables. Instructed to remove.

Food & non-food contact surfaces cleanable, properly designed, constructed & used

4-501.12: **c** cutting surfaces observed cutting boards in the rear prep area with open seams and dark stains. Instructed to refinish or replace damaged or stained cutting boards and maintain at all times.

Food & non-food contact surfaces cleanable, properly designed, constructed & used

4-202.16: **c** nonfood-contact surfaces observed rusted and food encrusted storage racks in walk in cooler, surfaces must be smooth and easily cleanable. Instructed to clean and maintain

Food & non-food contact surfaces cleanable, properly designed, constructed & used

4-102.11: **c** characteristics- single-service and single-use observed frozen chicken stored in plastic thank you bags in the freezer. Management instructed to use proper food grade storage bags and containers only.

Non-food/food contact surfaces clean

4-601.11(b): (b) the food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. Observed grease buildup on cooking equipment, walls, surrounding floors and shelving units in the kitchen/prep areas. Instructed to degrease, clean and sanitize.

Non-food/food contact surfaces clean

4-602.13: nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Observed the interior of the reach-in and walk-in coolers in need of cleaning. Instructed to detail clean.

Plumbing installed; proper backflow devices

5-205.15: **c** system maintained in good repair (in good repair) observed backflow preventer device in disrepair leaking and spraying water at high temp dish machine, instructed to repair and maintain

Physical facilities installed, maintained & clean

6-501.12: **c** cleaning, frequency and restrictions observed food debris and spills on the floors and surfaces throughout the facility. Instructed to detail clean under all shelving units, interior of prep dish area, around dish machine, prep tables and all cooking equipment to remove spills, food debris, dirt buildup and/or grease including walk in cooler. Instructed to increase cleaning frequency and maintain at all times.

City of Chicago food service sanitation certificate

Observed facility food handlers preparing and handling time and temperature control for safety(tcs) foods without original city of Chicago food service manager and certificate on site. Informed person in charge city of Chicago original food service certificate must remain posted on site and certified manager on site during tcs food prep, cooking, serving and operating hours. Priority foundation violation #7-38-012. Citation issued.

Adequate handwashing sinks properly supplied and accessible

Observed handsink in prep area not stocked with hand soap. Informed person in charge that hand soap must be available at handsinks at all times. Food handler obtained hand soap for hand sink during time of inspection. Priority foundation violation #7-38-030(c). Citation issued.

Adequate handwashing sinks properly supplied and accessible

Observed no paper towel in the washroom at the washbowl sink nor at the hand-sink in the prep area. Informed person in charge that paper towels must be available at hand sinks at all times. Food handler obtained paper towel for hand sink during time of inspection priority foundation violation #7-38-030(c). Citation combined with above violation

Food-contact surfaces: cleaned & sanitized

Observed a build-up of black slime substance, dripping onto ice cubes stored at below ice bin. Ice is used for human consumption. Instructed to clean, sanitize and maintain. Priority foundation violation #7-38-005.citation issued

Proper cold holding temperatures

Noted internal temperatures of the walk-in cooler to be improper: chicken ranging in temp from 44.9-50.2, shrimp at 44.6f, crab rangoon at 50.4f. Manager immediately and voluntarily disposed of 35 lbs of products worth $2750.00 through denaturing process. Priority violation #7-38-005. Citation issued.

Proper date marking and disposition

Noted prepared tcs foods such as cooked beef, fried tofu and cooked chicken, crab rangoon, egg roll throughout the walk-in cooler not date labeled with an expiration date no longer than 7 days. No dates on any prepared foods. 75 pounds worth $5,500 all discarded. Priority foundation violation 7-38-005 citation issued

Food properly labeled; original container

Noted no labels for bulk storage containers (flour and sugar). Instructed person in charge all bulk and working food ingredient containers must be labeled with contents name.

Insects, rodents, & animals not present

Observed pest activity with approx 15 rat droppings under dish machine and under cooking equipment also obersever 25 small flies noted during inspection. Small fly activity was noted near the utility sink in rear prep, instructed to consult pest control as additional services are needed to minimize or eliminate activity prior to re-inspection. Priority foundation violation #7-38-020(a). Citation issued.

Contamination prevented during food preparation, storage & display

Observed food containers stored on the floor in the walk-in cooler, prep and storage areas and under 3 comp sink. Instructed manager to properly store and protect food items from contamination while stored by elevating at least six inches from the floor on raised shelving units.

Personal cleanliness

Observed food handlers prepping food without hair restraints. Instructed person in charge that all food handlers must wear a hair restraint.

Wiping cloths: properly used & stored

Observed wet wiping cloths on several prep surface areas. Instructed to properly store wiping cloths in a sanitizing solution between uses to prevent contamination of equipment & food. Must maintain

Food & non-food contact surfaces cleanable, properly designed, constructed & used

Observed cardboard used as liner on food prep equipment and tables. Instructed to remove.

Procedures for responding to vomiting and diarrheal events

Observed no vomit and diarrhea spill clean up kit or procedure in place at facility at time of inspection. Instructed manager to provide and maintain complete kit and procedure per food code. Priority foundation violation, 7-38-005. Citation issued. Upon returning on 5/5/2025, manager provided proof of a vomit and diarrhea spill clean up kit as well as a procedure in place. Prioirty foundation violation corrected.

Adequate handwashing sinks properly supplied and accessible

Observed no hand washing sign available at rear hand washing sink in kitchen. Instructed to provide signage reminding employees they must wash hands.

Food-contact surfaces: cleaned & sanitized

Observed the high temperature dish machine with a final sanitizing rinse temperature of 131f at time of inspection. Machine was not in use at time of inspection. Machine was recently installed replacing older, low temp machine. Instructed to service to maintain appropriate final sanitizing rinse temperature. Dish machine tagged and held for inspection at this time. Instructed not to use until equipment is able to maintain final sanitizing rinse temperature of at least 165f and reinspected by cdph. Priority violation, 7-38-025. Upon returning on 5/5/2025, manager had machine serviced and installation complete. Final rinse temperature of 165.2f achieved.

Contamination prevented during food preparation, storage & display

Observed food and boxes of dried goods stored beneath unprotected/not shielded wastewater and sewer lines in the crawl space basement storage. Instructed manager to provide appropriate shielding or move food items and boxes of food from below any unprotected sewer and wastewater lines in basement crawl space.

Contamination prevented during food preparation, storage & display

Observed boxes of food, bags of vegetables, and various boxes stored on the floor in the basement crawl space at time of inspection. Observed various boxes of foods stored on the floor in the main kitchen prep area as well as in the walk in cooler. Instructed manager to elevate all food items at least 6 inches off the floor.

In-use utensils: properly stored

Observed scoops throughout facility in dry storage bins with handles in contact with food items in bins. Instructed manager to store all scoops and utensils with handles not in contact with food items in between use.

Utensils, equipment & linens: properly stored, dried, & handled

Observed food service equipment and utensils stored beneath unprotected/not shielded wastewater and sewer lines in the crawl space basement storage. Instructed manager to provide appropriate shielding or move all equipment and storage bins from below any unprotected sewer and wastewater lines in basement crawl space.

Utensils, equipment & linens: properly stored, dried, & handled

Observed various food service equipment, pots, pans, etc stored on the floor in the basement crawl space area. Instructed manager to elevate all food service equipment at least 6 inches off the floor.

Single-use/single-service articles: properly stored & used

Observed entirtiy of the basement crawl space to be full of single service and boxed single service items stored on the floor throughout. Instructed manager to elevate all items at least 6 inches off the floor.

Non-food/food contact surfaces clean

Observed shelves at side of grill area/next to door for rear entrance to kitchen to be heavily soiled with grease and food debris build up. Instructed manager to clean and maintain shelves free of excessive grease build up.

Plumbing installed; proper backflow devices

Observed hand sink in rear prep area to have a severely leaking cold water handle that is also rusted away. Instructed manager to service and maintain hand sink in good repair.

Sewage & waste water properly disposed

Observed mens toilet on left side to overflow when flushed, causing a back up of waste water onto the floor in the mens bathroom. Instructed manager to service and to ensure waste water is not backing up through any drains or toilet. Priority violation, 7-38-030(c). Toilet room was not in use at time of inspection, and a sign was placed on door prior to inspection. Upon returning on 5/5/2025, manager had toilet serviced and all waste effectively disposed with no back up. Priority violation corrected, two bathrooms provided.

Food & non-food contact surfaces cleanable, properly designed, constructed & used

Prep area 2-door reach in cooler (right side cooler) along cookline door rubber gasket ripped. Must repair/replace damaged door rubber gasket.

Non-food/food contact surfaces clean

The following equipment was found dirty: interior/exterior all microwave ovens.exterior/interior of all kitchen freezers and coolers with dirt and food debris, especially the door handles and inside door rubber gaskets. Exterior of all cooks line equipment with excessive grease and food debris. Ventilation hood/filters with accumulated food and grease build up. Must clean and maintain all.

Plumbing installed; proper backflow devices

Bar handwash sink faucet leaking also womens washroom sink cold water line with low pressure. Must repair and maintain sinks.

Physical facilities installed, maintained & clean

Instructed to detail clean and maintain floors in the following areas:- floors underneath the cooking stove and fryers at prep area. Floors along the wall base and underneath shelving, especially at the far end corner, with heavy dirt, food debris, and dust. Must also clean and maintain floor drains at bar. Must clean and maintain floor throughout.

Insects, rodents, & animals not present

We observed over 50 live small flies throughout the premises: in the mop sink area in the kitchen, dishroom, boxes on shelves in storage(rear area), washrooms, and dining area. Instructed to remove, clean and maintain. Contact pest control. Priority foundation violation:7-38-020(a),citation issued

Personal cleanliness

Effective hair restraint is required from all employee handling food

Physical facilities installed, maintained & clean

Must remove debris and grease build-up on floors:along baseboard walls,under cooking equipment,under dishmachine,mop sink and all floor drains.clean and maintains

Personal cleanliness

2-402.11 effective hair restraint is required from all employee handling food

Insects, rodents, & animals not present

Observed 20 live small flies on walls at prep area and 10 live small flies on washrooms walls. Instructed manager must remove fly activity by date of reinspection. Advised to call pest control operator for service. Priority foundaion 7-38-020(a).

Non-food/food contact surfaces clean

Observed accumulted food debris on exterior of all sinks and on shelves throughout prep area and dishwash area. Must clean clean equipment and maintain.

Food-contact surfaces: cleaned & sanitized

Noted upper compartment of the ice machine was not cleaned. Instructed to clean, sanitize and maintain

Proper date marking and disposition

Noted ready-to-eat tcs foods such as cooked chicken, assorted cooked meats, and shrimp with no labels of any kind, no expiration dates, and no written policy/procedure for identifying the expiration of such foods. All foods are discarded. Reviewed all prepared tcs foods must be labeled with an expiration date no longer than 7 days. Manager immediately and voluntarily disposed of 1000 lbs of products worth $5000 through denaturing process. Priority foundation violation 7-38-005 citation issued.

Compliance with variance/specialized process/HACCP

Noted expired sushi lab analyses test letter dated 3/30/2017. Instructed to update the lab analyses letter or obtain a test kit. Priority foundation #7-38-005. Citation issued.

Food properly labeled; original container

Noted assorted food items inside refrigeration units not properly labeled. Instructed to properly label all food items with product names, including bulk food containers.

Contamination prevented during food preparation, storage & display

Beverage bottles (liquor) are stored underneath the waste water pipelines at the basement storage area. Instructed to remove or relocate items from under pipes or encase pipes.

Contamination prevented during food preparation, storage & display

Food containers are stored on the floor in prep, storage, and walk-in coolers/freezers. Must provide proper, raised shelving to store food containers 6" off the floor.

In-use utensils: properly stored

Noted serving plates on shelves at the kitchen prep and sushi prep are not properly stored. Instructed to invert all serving plates to prevent dust accumulation.

Food & non-food contact surfaces cleanable, properly designed, constructed & used

Noted rusty and dirty shelves underneath the prep tables in the kitchen prep area. Instructed to detail clean, repaint with non-toxic food grade paint, and replace.

Food & non-food contact surfaces cleanable, properly designed, constructed & used

Noted ice build up inside chest freezer at the basement dry storage area. Instructed to defrost, clean, and maintain.

Food & non-food contact surfaces cleanable, properly designed, constructed & used

Noted assorted food items inside coolers and refrigeration units and food stored inside grocery bags and tin cans. Instructed properly to store all food items inside approved food-grade containers.

Non-food/food contact surfaces clean

Instructed to detail clean the service prep cooler and spills on shelves, countertops, all cooking equipment, and around the service coolers with dirt, food particle, and grease.

Plumbing installed; proper backflow devices

Noted leaking faucet at the kitchen 3-compartment sink. Instructed to repair and maintain.

Management, food employee and conditional employee; knowledge, responsibilities and reporting

No written employee health policy on site for several employees working in the facility at the time of inspection. Must provide a verified employee health policy for all employees and make available during each health inspection. Priority foundation violation 7-38-010 citation issued.

Proper eating, tasting, drinking, or tobacco use

Observed several employees eating throughout the kitchen and dishwashing area. Instructed all employee meals must be consumed in the designated dining area.

Proper date marking and disposition

Observed approximately 300 lbs cooked, ready to eat tcs foods such as cooked chicken, assorted cooked meats, shrimp with no labels of any kind, no expiration dates, and no written policy/procedure for identifying the expiration of such foods. All foods discarded. Reviewed all prepared tcs foods must be labeled with an expiration date no longer than 7 days. Priority foundation violation 7-38-005 citation issued.

Approved thawing methods used

Observed frozen fish being improperly thawed in standing water. Reviewed all methods of thawing frozen foods.

Thermometers provided & accurate

No metal stem thermometer on site to measure hot and cold food temperatures. Must provide. Priority foundation violation 7-38-005 citation issued.

Food properly labeled; original container

All bulk food containers including bulk spice containers must be properly labeled with the product common name.

Wiping cloths: properly used & stored

All prep area wiping cloths must be held in containers with a sanitizing solution between use.

In-use utensils: properly stored

Ice scoop must be stored in a clean container. Not on the top of the ice machine.

Warewashing facilities: installed, maintained & used; test strips

The interior of the dishwashing machine is extremely dirty with slime substance build-up and the exterior of the machine with dirt and debris. Instructed to clean and maintain.

Non-food/food contact surfaces clean

The following equipment was found dirty: interior/exterior all microwave ovens.exterior/interior of all kitchen freezers and coolers with dirt and food debris, especially the door handles and inside door rubber gaskets. Exterior of all cooks line equipment with excessive grease and food debris. Must clean and maintain all.

Non-food/food contact surfaces clean

Extremely dirty interior hand sink at the front sushi prep area. Sink with black slime substance. Must clean and maintain.

Toilet facilities: properly constructed, supplied, & cleaned

Dirty hand wash washbowls inside both washrooms. Must clean and maintain.

In-use utensils: properly stored

3-304.12--cooks line knives stored in between cooler and sink backsplash. Must properly store all in-use utensils.

Single-use/single-service articles: properly stored & used

4-903.11(a;c)-- all stored items throughout the dish washing area in the kitchen must be elevated from the floors.

Food & non-food contact surfaces cleanable, properly designed, constructed & used

4-101.11(b, c, d, e)-- must not use plastic grocery bags or cardboard boxes as food containers. Food containers must be washable, food grade material.

Non-food/food contact surfaces clean

4-602.13- clean dish storage shelving in the dining room/sushi prep in poor repair. Noted chipping and peeling pressed wood. Must replace/repair to be smooth and cleanable.----must not use cloth towels, cardboard, or tin foil as liner for any shelving or cooking equipment throughout. 4-601.11(b)--excessive grease on cooks line equipment, metal rack shelving, and food cart. Must clean and maintain all.

Physical facilities installed, maintained & clean

: 6-201.11-- floors throughout the facility, in washrooms, throughout the dishwashing area, cooks line, walk-in cooler, all floor drains throughout noted dirty with dirt, food debris and/or grease. Must clean and maintain all.

Proper hot holding temperatures

Observed cooked chicken in a plastic tub on top of milk crates used as shelving next to the cooks line at an improper temperature of 65.3f. Reviewed hot food must be held hot at 135f or greater. Food discarded. Priority violation 7-38-005 citation issued.

Proper date marking and disposition

Observed approximatly 90 lbs cooked chicken, prepared cream cheese filling, cooked egg rolls not date labeled with an expiration date no longer than 7 days. No dates on any foods. Reviewed proper date labeling requirements. Foods discarded. Priority foundation violation 7-38-005 citation issued.

Personal cleanliness

All cooks in all prep areas noted without hat/hair restraints. Must provide.

In-use utensils: properly stored

Must not store the ice scoop inside the ice in the ice machine.----cooks line knives stored in between cooler and sink backsplash. Must properly store all in-use utensils.

Single-use/single-service articles: properly stored & used

All stored items throughout the dish washing area in the kitchen must be elevated from the floors.

Food & non-food contact surfaces cleanable, properly designed, constructed & used

Must not use plastic grocery bags or cardboard boxes as food containers. Food containers must be washable, food grade material.

Non-food/food contact surfaces clean

Noted extremely dirty toaster oven at the front sushi prep.----excessive grease on cooks line equipment, microwave oven interior, and exterior, tabletop can opener with encrusted food debris, metal rack shelving, and food cart. Must clean and maintain all.---must remove plastic sealant protector dishwashing machine and clean top of the machine.

Non-food/food contact surfaces clean

Clean dish storage shelving in the dining room/sushi prep in poor repair. Noted chipping and peeling pressed wood. Must replace/repair to be smooth and cleanable.----must not use cloth towels, cardboard, or tin foil as liner for any shelving or cooking equipment throughout.

Physical facilities installed, maintained & clean

Floors throughout the facility, in washrooms, throughout the dishwashing area, cooks line, walk-in cooler, all floor drains throughout noted dirty with dirt, food debris and/or grease.-----ceiling tiles above the cooks line with excessive dust must clean and maintain all.

Physical facilities installed, maintained & clean

Soiled mop heads must be stored inverted in the mop sink. Not on the floor of any other area.

Previous core violation corrected

Previous core violations from report #2366070 on 3-19-20 not corrected. #49- observed accumulated food debris both exterior and interior of prep area reach-in coolers. #53- no covered trash receptacle in women's washroom. Must provide. Priority foundation violation.

Non-food/food contact surfaces clean

The following not clean- observed accumulated food debris both exterior and interior of prep area reach in coolers, food and grease build up on ventilation hood. Must clean and maintain.

Toilet facilities: properly constructed, supplied, & cleaned

No covered trash receptacle in womens washroom. Must provide.

Physical facilities installed, maintained & clean

Observed dust build up on ceiling tiles above tables at rear prep area and on walls outside of washroom. Must clean walls and maintain.

Person in charge present, demonstrates knowledge, and performs duties

Noted no person in charge on site at time of inspection with the city of Chicago food service certificate as a requirement. Instructed management that the person in charge on duty must have a current city of Chicago food service certificate at all times.

City of Chicago food service sanitation certificate

Noted no certified food manager on duty while tcs foods are prepared and served (sushi, soup, seafood,etc) instructed to have the original city of Chicago on site at all times. Priority foundation #7-38-012.

Management, food employee and conditional employee; knowledge, responsibilities and reporting

Noted no employee health policy on site at the time of inspection following the new code and guidelines. Instructed to have verification of policy for each employee one on site at all times. Priority foundation #7-38-010

Procedures for responding to vomiting and diarrheal events

Management unable to provide a procedure for cleaning up vomiting and diarrhea.instructed to have one including the chemicals and supplies needed. Priority foundation #7-38-005.

Proper cold holding temperatures

Noted internal temperature of the following tcs food items inside service coolers to be improper:-eggs 51.1f, beef 60.3f, chicken 63.7f, tofu 59.0f, chicken 95.3f, dumpling 73.0f. Manager immediately and voluntarily disposed of 50 lbs of products worth $150.00 through denaturing process. Priority violation #7-38-005

Proper date marking and disposition

Found some prepared food ready to eat with no seven day consume by date. Kim chee. Must label all time temperature for safety food held more than 24hours. Priority foundation violation 37-38-005.

Consumer advisory provided for raw/undercooked food

Found no reminder and disclosure inside menus for sushi being sold at business. Priority foundation violation #7-38-005.

Physical facilities installed, maintained & clean

Noted heavy clutter throughout establishment on shelves, floors through out the basement food/dry storage area. Instructed to detail clean, organize and remove all unnecessary or unused articles and equipment to prevent hiding places for pest.

Physical facilities installed, maintained & clean

Instructed to detail clean and maintain floors especially along wall base and underneath equipment at the kitchen prep area and dish washing area. Must maintain floors dry. Instructed to detail clean and maintain all floor drains at the kitchen prep area. Must detail clean and maintain floors throughout the basement food/dry storage area. Noted the following:- -floors throughout premise especially along wall base and underneath equipment with dirt, grease and food debris, including live and dead roaches. -walls with food dirt and food spills -cracks on the walls instructed to detail clean and sanitize especially areas with pest activity, clean and maintain walls with cracks and spills. Must upgrade housekeeping.

Allergen training as required

Upgraded to violation #60

Previous core violation corrected

Noted the following previous core violation #58 rule #pa-100-0367 not corrected. Noted certified food managers on duty with no allergen training certification. Instructed management that all food service managers are required to have the allergen training certification. Priority foundation violation #7-42-090

Management, food employee and conditional employee; knowledge, responsibilities and reporting

Found no employee health policy. Priority violation. No citation issued. 7-38-012a. Must provide.

Procedures for responding to vomiting and diarrheal events

Found no vomit and diarrheal cleanup procedure. Priority violation. No citation issued. 7-38-005. Must provide.

Proper date marking and disposition

Found some prepared food ready to eat with no seven day consume by date. Kim chee. Priority foundation. No citation issued. 7-38-005. Must label all time temperature for safety food held more than 24hours.

Consumer advisory provided for raw/undercooked food

Found no reminder and disclosure inside menus for sushi being sold at business. Priority foundation. No citation issued. 7-38-005. Must provide.

Physical facilities installed, maintained & clean

Found floors not clean at kitchen areas. Must clean and sanitize.

Allergen training as required

City of Chicago sanitation manager with no allergen training. Must provide.

Hand washing facilities: with soap and sanitary hand drying devices, convenient and accessible to food prep area

Found no soap at exposed hand sink at main kitchen. Critical violation. 7-38-030. Soap supplied at exposed hand sink at main kitchen preparation areas by the end of the inspection.

Ventilation: rooms and equipment vented as required: plumbing: installed and maintained

Found broken hot water handle at exposed hand sink at sushi station. Foodhandler currently washing hands at second sink at bar (about 10ft away from preparation). Must replace broken hot water handle.

Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored

Found clutter stored on top of walk in cooler.(old plates, etc.) must clear/clean top of walk in cooler.

Food handler requirements met

Found foodhandlers at premises with no foodhanler training certificates. Must provide.

Potentially hazardous food meets temperature requirement during storage, preparation display and service

Potentially hazardous food stored at ambient temperature. Noted 2 lbs/$20 of sushi rice at 85 degrees. Operator unable to provide proof that sushi has been properly acidified to remove from temperature control. Operator voluntarily discarded the product. Instructed that potentially hazardous food must be held at 40 degrees or below or at 140 degrees or above until proper ph testing and/or documentation is provided on site. Critical violaion: 7-38-005(a).

Clean multi-use utensils and single service articles properly stored: no reuse of single service articles

Must not store knives in the gap between cook line equipment.

Food and non-food contact surfaces properly designed, constructed and maintained

Must clean encrusted food debris and residue from the stove top and attached shelf and the shelf below the left stove burner. Must clean soiled knives stored on the knife strip. Must clean oil accumulation from hood and vents above cook line. Must clean residue from handles of the rice warmers and the prep top coolers.

Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

Must store all food items at least 6 inches off the floor in and next to the walk in cooler.

Food and non-food contact surfaces properly designed, constructed and maintained

Must install a splash guard between the kitchen/dish exposed hand sink and the one compartment prep sink.