Kabuki Restaurant

July 26, 2011 · Fail

🪳cooked

official resultFail
resultFail
inspection typeLicense-Task Force
failed findings10
critical findings4

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Failed findings

certified manager paperwork missingcritical

Official wording: Facilities To Maintain Proper Temperature
Inspector note: All food establishments that prepare, sell, or store hot food shall have adequate hot food storage facilities. SMALL DISPLAY COOLER IN SUSHI AREA NOT MAINTAINING ADEQUATED TEMPERATURE PRESENT AIR TEMP OF 50F.INSTRUCTED MUST MAINYTAIN 40F AND BELOW.TAGGED UNIT"HELD FOR INSPECTION".FAX A LETTER WHEN UNIT IS REPAIRED.(FAX #312-746-4240).CRITICAL VIOLATION -NO CITATION ISSUED NOT OPERATING. MANAGER WAS ABLE TO TURN DOWN TEMPERATURE CONTROL WHICH PRESENTLY AIR TEMP IS 37.9F
code 2Priority
sick-employee policy not followedcritical

Official wording: Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And Service
Inspector note: All cold food shall be stored at a temperature of 40F or less. FOUND FOOD STORED INSIDE THE ABOVE COOLER AT IMPROPER TEMPERATURE:CRAB MEAT AT TEMP OF 46.4F AND SEA WEED SALAD AT TEMP OF 46.5F.FOOD DISCARDED AND DENATURED.CRITICAL VIOLATION-NO CITATION ISSUED.
code 3Priority
handwashing sink issuescritical

Official wording: Sanitizing Rinse For Equipment And Utensils: Clean, Proper Temperature, Concentration, Exposure Time
Inspector note: Equipment and utensils should get proper exposure to the sanitizing solution during the rinse cycle. Bactericidal treatment shall consist of exposure of all dish and utensil surfaces to a rinse of clean water at a temperature of not less than 180F. LOW TEMP DISH MACHINE NOT ABLE TO DISPENSE SANITIZE SOLUTION(0PPM).TAGGED UNIT "HELD FOR INSPECTION" DO NOT USE.INSTRUCTED TO REPAIR MUST PROVIDE 100PPM.CRITICAL VIOLATION -NO CITATION ISSUED.
code 8Priority
water/temperature at the sink offcritical

Official wording: Water Source: Safe, Hot & Cold Under City Pressure
Inspector note: All food establishments shall be provided with an adequate supply of hot and cold water under pressure properly connected to the city water supply. NO HOT WATER PROVIDED THROUGHOUT THE PREMISES.INSTRUCTED TO PROVIDE IT.MUST REMAIN CLOSED UNTIL HOT WATER IS PROVIDED ON PREMISES.CRITICAL VIOLATION-NO CITATION ISSUED.
code 9Priority
Outside Garbage Waste Grease And Storage Area; Clean, Rodent Proof, All Containers Covered

Inspector note: The area outside of the establishment used for the storage of garbage shall be clean at all times and shall not constitute a nuisance. OUTSIDE WASTE OIL CONTAINER NOT CLEANED.INSTRUCTED TO CLEAN LID(DEBRIS).SERIOUS VIOLATION-NO CITATION ISSUED.
code 19
Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained

Inspector note: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. NEED TO PAINT WITH NON-TOXIC PAINT RUSTY SHELVES INSIDE THE WALK-IN COOLER, OR REPLACE THEM.PROVIDE A DRAIN LINE TO A FLOOR DRAIN AT SUSHI REFRIGERATOR.ALL RAW WOOD SHELVES MUST BE PAINTED, SURFACE MUST BE SMOOTH, CLEANABLE AND NON-ABSORBENT MATERIAL.MUST CHANGE SHELVES BEHIND THE SMALL BAR.
code 32
food prep surfaces dirty

Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
Inspector note: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. CLEAN SIDE OF COOKING EQUIPMENT IN PREP AREA.DETAIL CLEAN INSIDE THE MOP SINK(TOO MUCH FLOOR DEBRI).
code 33
Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used

Inspector note: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. REPLACE MISSING AND BROKEN FLOOR TILES THROUGHOUT THE PREMISES,INCLUDED UNDER THE DISH MACHINE AND AROUND FLOOR DRAIN IN PREP AREA BASEMENT.RESEAL TOILET FLOOR HOLE IN BASEMENT AREA(STRONG FOUL ODOR)SWEEP FLOOR THROUGHOUT THE BASEMENT STORAGE AREAS,THROUGHOUT.
code 34
Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning Methods

Inspector note: The walls and ceilings shall be in good repair and easily cleaned. CLEAN AND PAINT WALL UNDER THE 3 COMPARTMENT SINKS(BOTH PREP AREA).SEDAL ALL HOLE THROUGHOUT THE PREMISES,INCLUDED AROUND THE PIPE, INSIDE THE CABINET IN BOTH WASHROOMS.
code 35
pests in the house

Official wording: Ventilation: Rooms And Equipment Vented As Required: Plumbing: Installed And Maintained
Inspector note: 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. A NEW EXPOSED HAND SINK IS NEEDED AT SUSHI BAR(IN POOR REPAIR).PROPER INSTALLED WATER PIPE IS NEEDED. STOPPER IS NEEDED AT BOTH 3 COMPARTMENT SINK. PROVIDE A BACK FLOW PREVENTER FOR THE HOSE ATTACHED AT FAUCET NEXT TO EXPOSED HAND SINK IN BASEMENT AREA.
code 38

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About this record

This record comes from Chicago Department of Public Health. Cooked keeps the official result and wording separate from its plain-English explanation so you can verify what the inspector actually published.

Source: Chicago Data Portal.