Macku Fine Japanese Cuisine

• official resultFail
• resultFail
• inspection typeCanvass
• failed findings10
• critical findings2

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Failed findings

• 📋certified manager paperwork missingcritical
  Official wording: Facilities To Maintain Proper Temperature
  Inspector note: All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. FACILITIES UNABLE TO MAINTAIN PROPER TEMPERATURE. SUSHI PREP COOLER FOUND AT 57.6F WITH FOOD SUCH AS FISH ROE AT 57.3F. COOLER TAGGED HELD FOR INSPECTION AND MUST NOT USE UNTIL REPAIRED AND MAINTAINS A TEMPERATURE OF 40F. OR BELOW. C.D.P.H. CONTACTED AT 312-746-5426 FOR INSPECTION AND TAG REMOVAL.
  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. OBSERVED THE FOLLOWING POTENTIALLY HAZARDOUS FOODS HELD AT IMPROPER TEMPERATURES. FISH ROE @57.3F, ASSORTED RAW FISH FOR READY TO EAT CONSUMPTION @44.5F AND 46.9F APPROXIMATELY 2LBS TOTAL. ALSO OBSERVED RICE USED FOR SUSHI @ 88.3F. APPROXIMATELY 3LBS. NO DOCUMENTATION ON PREMISES FOR LABORATORY TESTING OF PH OR WATER ACTIVITY ON PREMISES FOR SUSHI RICE. ALL FOODS DISCARDED. MANAGEMENT STATES ESTIMATED VALUE TO BE $100.00.
  code 3Priority
• ☠️toxic items stored near food
  Official wording: No Evidence Of Rodent Or Insect Outer Openings Protected/Rodent Proofed, A Written Log Shall Be Maintained Available To The Inspectors
  Inspector note: All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines. OBSERVED 15 DRAIN/FRUIT FLIES IN KITCHEN AT EXPOSED HAND SINK AND DISH MACHINE AREA. ALSO REAR SCREEN EXIT DOOR BEING USED NOT INSECT PROOFED. OPEN 1/2 INCH GAPS ON SIDE AND TOP OF SCREEN DOOR AND DOOR BEING PROPPED OPEN AT TIME OF INSPECTION. INSTRUCTED TO HAVE PEST CONTROL CO. SERVICE FOR FLY ACTIVITY, MAKE SCREEN EXIT DOOR TIGHT FITTING ON ALL SIDES.
  code 18
• ⚠️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. MUST INSTALL SPLASH GUARD BETWEEN SUSHI PREP EXPOSED HAND SINK AND PREP CUTTING BOARD. ALL SHELVING BEHIND SUSHI BAR AND AT SERVER STATION MUST CLEAN AND MAINTAIN. MUST NOT USE PAPER AS LINER FOR SHELVING THROUGHOUT KITCHEN. COOKS LINE COOLER DOORS REPAIRED WITH DUCT TAPE, MUST MAKE CLEANABLE SURFACE.
  code 32
• ⚠️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. FLOORS THROUGHOUT SUSHI BAR AND STORAGE AREA AT ENTRANCE TO KITCHEN DIRTY WITH DEBRIS, MUST CLEAN AND ALL ITEMS MUST BE STORED ELEVATED FROM FLOORS 6" OR ABOVE.
  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. MUST INSTALL CEILING ABOVE BASEMENT ICE MACHINE AND BASEMENT BOX FREEZER MUST NOT BE UNDER ANY CEILING SEWER LINES.
  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. LEAK UNDER DISH MACHINE SPRAYER ARM SINK INTO BUCKET. MUST REPAIR.
  code 38
• ⚠️Refrigeration And Metal Stem Thermometers Provided And Conspicuous
  Inspector note: 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 ALL REFRIGERATION AND FREEZER UNITS.
  code 40
• 🧻grimy wiping cloths
  Official wording: Premises Maintained Free Of Litter, Unnecessary Articles, Cleaning Equipment Properly Stored
  Inspector note: 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.ALL UNNECESSARY ARTICLES MUST BE REMOVED FROM BASEMENT AND ALL OTHERS STORED ELEVATED AND ORGANIZED. EMPLOYEE PERSONAL BELONGINGS MUST NOT BE STORED IN FOOD CONTACT OR PREPARATION AREAS.
  code 41
• ⚠️Food (Ice) Dispensing Utensils, Wash Cloths Properly Stored
  Inspector note: Between uses and during storage ice dispensing utensils and ice receptacles shall be stored in a way that protects them from contamination. BASEMENT ICE SCOOP MUST BE STORED PROPERLY.
  code 43

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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.