Rpm Seafood/Rpm on the Water

Food-contact surfaces: cleaned & sanitized

Observed conveyor belt high temperature dish machine in lower level dish room raising utensil surface temperature to an improper temperature of 151.7f as measured by irreversible thermometer. See comments. Instructed to repair or replace dish machine and maintain all high temperature dish machines so that they raise the surface temperature of utensils to at least 16of. Priority violation 7-38-025. Citation issued.

Time as a public health control; procedures & records

Observed rice used for sushi held out of refrigeration without time as control records kept. Managment states rice is either used or discarded in 2 hours. Management discarded approximatley 1lb of rice valued at approximately $10. Instructed to maintain all records on site when using time as a public health control. Priority foundation violation 7-38-005. Citation issued.

Compliance with variance/specialized process/HACCP

Observed approved HACCP plan on site but production logs and other required records not on site at time of inspection. Instructed to maintain all production logs on site at all times as required by cdph approved HACCP plan. Priority foundation violation 7-38-005. Citation issued.

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

Observed broken and missing plastic covers on gauges outside conveyor belt high temperature dish machine. Instructed to repair or replace and maintain in good condition.

Physical facilities installed, maintained & clean

Observed slight build up of black slime in interior of ice machine used only to produce ice for cooling. Instructed to remove ice, detail clean, sanitize, and maintain in good condition.

Hands clean & properly washed

Observed poor hygienic practices.observed employee in dish room handling dirty dishes put them thru low temp dish machine no handwashing.cleaning soiled rolling dish carts without handwashing handled and stored clean dishes.instructed to wash hands after any and every possible contamination. Priority violation 7-38-010.citation issued.manager corrected the issue.

Food-contact surfaces: cleaned & sanitized

Observed black slimy substances on interior water components of the ice machine, dripping into ice "ice is used for human consumption".instructed management to turn off machine , remove ice and have interior of ice maker cleaned and sanitized and maintained.priority foundation violation 7-38-005, citation issued.

Food-contact surfaces: cleaned & sanitized

Observed the low temperature dishmachine in the kitchen prep area (in-use) at this time of inspection;final sanitizing rinse at "0" ppm chlorine concentration.instructed manager to repair and maintain.the said dishmachine is tagged "held for inspection" at this time.a mechanical dishwashing machines should provide a final sanitizing rinse of either 50 – 100 ppm chlorine (for chemical sanitizing machine) or 180f final rinse (for hot water sanitizing machine).priority violation 7-38-025,citation issued.(** see comments below).

Proper cold holding temperatures

Observed improper cold holding temperatures of (tcs foods) held inside of the walk-in-cooler in the main kitchen prep cooking area.observed pork chorizo with internal temperatures ranging from 48.3f-49.4f and truffle fontina sauces with internal temperatures ranging from 47.8f-50.2f prepared from previous day.management voluntarily discarded approximately 12 #'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.

Wiping cloths: properly used & stored

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

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

Observed stained cutting boards in the first floor and lower level prep areas. Management instructed to resurface or replace the cutting boards.

Physical facilities installed, maintained & clean

Observed (1) missing ceiling tile in the main kitchen food prep area chef aware.instructed to provide and maintain.

Adequate ventilation & lighting; designated areas used

Instructed to detail clean ceiling ventilation cover inside the lower level employee men/women washrooms to remove accumulation of dusts and maintain.

Proper cold holding temperatures

Observed improper cold holding temperatures of (tcs foods) held inside of the drawer prep-line cooler in the main kitchen prep cooking area.observed roasted lobster with internal temperatures ranging from 46.8f-48.4f.management voluntarily discarded approximately 4#'s of food worth $280.00.instructed management to monitor and maintain all cold (tcs foods) at 41f or colder at all times.priority violation 7-38-005,citation issued.

Thermometers provided & accurate

Observed missing thermometers in coolers in the main kitchen prep areas.instructed to provide and maintain visible adequate accurate thermometers in coolers.

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

Observed employee using cloth towels to dry plates.instructed to only air-dry plates and maintain.

Toilet facilities: properly constructed, supplied, & cleaned

Observed no covered waste receptacle provided in the employee women washroom. Must provide and maintain.

Physical facilities installed, maintained & clean

Observed blackened,moldy wall caulking at the dishwashing area.instructed to replace and maintain so that it is smooth,easily cleanable.

Allergen training as required

Observed the certified food manager without the allergen training certificate. Allergen training is required for all employees that have a city of Chicago food sanitation certificate.instructed to complete training and keep certificate on site.

Adequate handwashing sinks properly supplied and accessible

Observed improper minimum water temperature of 83.3f at handwashing sink in dishwashing area with low temperature dish machine. Instructed a handwashing sink shall be equipped to provide water at a temperature of at least 100f through a mixing valve or combination faucet. Priority violation 7-38-030(c)citation issued.

Toilet facilities: properly constructed, supplied, & cleaned

5-501.17: observed no covered receptacle in employee women's washroom. Instructed to provide covered receptacle in employee women's washroom for sanitary products.

Toilet facilities: properly constructed, supplied, & cleaned

5-501.17: observed no covered receptacle in employee women's washroom. Instructed to provide covered receptacle in employee women's washroom for sanitary products.

Adequate handwashing sinks properly supplied and accessible

Observed no exposed sinks for handwashing located in three bars(bars are located on main level, mezzanine level and event space level). Instructed to install exposed handwashing sinks in three bars for convenient use by employees. Priority foundation violation 7-38-030(c) no citation issued.

Adequate handwashing sinks properly supplied and accessible

Observed improper minimum water temperature of 70.7f at handwashing sink in westside all gender washroom on main floor. Instructed a handwashing sink shall be equipped to provide water at a temperature of at least 100f through a mixing valve or combination faucet. Corrected on site handwashing sink water temperature adjusted before conclusion of inspection, observed proper minimum water temperature of 103.6f at said handwashing sink after water temperature adjustment. Priority violation 7-38-030(c)citation issued.

Required records available: shellstock tags, parasite destruction

Observed multiple shellstock tags from june, july and august 2024 with no date when the last shellstock from the container is sold or served. Instructed the date when the last shellstock from the container is sold or served shall be recorded on the tag or label. Corrected on site observed date when the last shellstock from the container is sold or served written on shellstock tags from september 2024. Priority foundation violation 7-38-005 citation issued.

Proper cold holding temperatures

Observed cold tcs foods held at improper temperatures ranging between 48.2-53.4f(sliced tomatoes 53.4f and rice 48.2f). Instructed all cold tcs food must be held at 41f or below. Corrected on site manager voluntarily discarded and denatured food valued at $14 weighing 9lbs. Priority violation 7-38-005 citation issued

Consumer advisory provided for raw/undercooked food

Observed no disclosure on menu stating that asterisked animal derived foods are served raw, undercooked or cooked to order. Instructed to add disclosure to menu stating that animal derived foods with an asterisk are served raw, undercooked or cooked to order. Corrected on site disclosure added to menu stating asterisked animal derived foods are served raw, undercooked or cooked to order before conclusion of inspection. Priority foundation violation 7-38-005 no citation issued.

Toilet facilities: properly constructed, supplied, & cleaned

Observed no covered recptacle in employee women's washroom. Instructed to provide covered receptacle in employee women's washroom for sanitary products.

Insects, rodents, & animals not present

6-202.15: exterior large windows/doors are wide open leading to outdoor patio area which allows for pests/insects to enter. Exterior doors shall be: self-closing, solid and tight fitting, and limited to designated use.

Allergen training as required

2-102.13: current pending/city certified manager does not have an allergen certification. All pending/city certified managers must obtain a valid food allergen certification and present on site at all times.

Hands clean & properly washed

Observed 1 employee handle dirty dishes and clean dishes at the same time without washing hands and changing gloves in between tasks. Discussed with chef on site. Priority violation 7-38-010 citation issued

Adequate handwashing sinks properly supplied and accessible

Handsink water temperature measured at 134f at kitchen prep area and 125f in employee mens restroom. Hot water for a handwashing sink must maintain between 100-120f. Maintenance manager corrected handsinks on site. Priority foundation violation 7-38-030 (c) citation issued

Food-contact surfaces: cleaned & sanitized

Interior of ice machine drop shoot is soiled with black slimey debris. Chef on site had ice machine emptied machine and cleaned and sanitized while on site. Priority foundation violation 7-38-005 citation issued.

Proper date marking and disposition

Did not observe any expiration/discard date labels on preppared beef and crab meat in walk-in cooler. Foods shall be clearly marked if the food is held for more than 24 hours, to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded when held at a temprature of 41f or below for a maximum of 7days. The manager provided proper date labels on site. Priority foundation violation 7-38-005 citation issued.

Consumer advisory provided for raw/undercooked food

Did not observe asterisks for raw/undercooked items (oysters and ribeye steak) items on menu. Facility provided asterisks for oysters and ribeye items and reprinted menus while on site. Priority foundation violation 7-38-005 no citation issued.

Insects, rodents, & animals not present

Exterior large windows/doors are wide open leading to outdoor patio area which allows for pests/insects to enter. Exterior doors shall be: self-closing, solid and tight fitting, and limited to designated use.

Insects, rodents, & animals not present

Observed approximately 35 live large/small black flying insects in bar located near outdoor patio area. Facility must eliminate large/small black flying insects. Priority foundation violation 7-38-020 (a) citation issued.

Allergen training as required

Current pending/city certified manager does not have an allergen certification. All pending/city certified managers must obtain a valid food allergen certification and present on site at all times.