Sushi By Weight LLC

Non-food/food contact surfaces clean

Observed accumulated grease and food debris on exterior surfaces of coolers, freezers, and shelving units. Instructed manager to clean and maintain.

Physical facilities installed, maintained & clean

Observed food debris on floors throughout prep area. Instructed to clean and maintain.

Non-food/food contact surfaces clean

Observed accumulated grease and food debris on interior and exterior surfaces of prep tables, coolers, freezers, shelving units. Instructed manager to clean and maintain.

Physical facilities installed, maintained & clean

Observed soiled mop heads not properly stored. Instructed manager to hang mop heads to prevent insect breeding.

Adequate ventilation & lighting; designated areas used

Observed the hood ventilation filters with a build up of dust. Instructed to clean and maintain as a means of helping prevent possible contamination of foods being prepared.

City of Chicago food service sanitation certificate

Observed no city of Chicago food sanitation manager on site while tcs foods are being prepped (such as salmon, tuna, crab).at 11:30am certified manager jingxia crofton arrived on site. Instructed must have a city of Chicago food sanitation manager on site at all times when tcs foods are being prepped/served. Instructed must post a valid city of Chicago food sanitation manager certification in plain view of customers at all times.priority foundation violation 7-38-012. Citation issued.

Time as a public health control; procedures & records

Observed time/temperature control for safety foods: various types of sushi at improper temperatures ranging from 48f-50f located on front self line. Manager/server states facility is using time as a public health control but found no times on said food items or no written procedure. The timer system had been turned off. Instructed manager to provide written procedures, said procedures shall be prepared in advance, maintained in the retail food establishment and made available to the department upon request that specify the food temperature of 41ºf or less when removed from cold holding temperature control, or 135ºf or greater when removed from hot holding temperature control; the food shall be marked or otherwise identified to indicate the time that is four (4) hours past the point in time when the food is removed from temperature control; the food shall be discarded, within four (4) hours from the point in time when the food is removed from temperature control. Priority violation. 7-38-005. Citation issued.

Compliance with variance/specialized process/HACCP

Observed no sushi rice lab letter nor a ph meter on site to properly test the ph of sushi rice. Manager provide a sushi letter from poke burrito and as different address. Instructed to provide either a lab letter or a ph meter. Priority foundation. Citation issued 7-38-005.

Variance obtained for specialized processing methods

Observed no sushi rice lab letter nor a ph meter on site to properly test the ph of sushi rice. Manager provide a sushi letter from poke burrito and as different address. Instructed to provide either a lab letter or a ph meter. Priority foundation. Citation combined with #29

Warewashing facilities: installed, maintained & used; test strips

Found the three compartment sink not maintained; sink is leaking when water from one compartment is drained and waste water collected with container at the buttom of 3 compartment sink. Instructed management to get drainage system serviced. Priority foundation 7-38-025. Citation issued.

Non-food/food contact surfaces clean

Observed accumulated grease and food debris on interior and exterior surfaces of prep tables, coolers, freezers, shelving units. Instructed manager to clean and maintain.

Physical facilities installed, maintained & clean

Observed soiled mop heads not properly stored. Instructed manager to hang mop heads to prevent insect breeding.

Adequate ventilation & lighting; designated areas used

Observed the hood ventilation filters with a build up of dust. Instructed to clean and maintain as a means of helping prevent possible contamination of foods being prepared.

All food employees have food handler training

Observed some food handlers without certificates on site at time of inspection. Instructed all employees must complete food handler training and maintain records thereof on site at all times.

Allergen training as required

Observed food service sanitation manager without food allergen training certificate. Instructed to meet requirement.

Adequate handwashing sinks properly supplied and accessible

Found no handwashing sink in front food prep/dispensing area. A handwashing sink shall be located to allow convenient use by employees in all food preparation, food dispensing, and warewashing areas. Priority foundation violation. 7-38-030(c).

Consumer advisory provided for raw/undercooked food

Observed raw sushi on menu. Menu has disclosure, footnote, and reminder. The consumer advisory is missing a written disclosure stating that "these items are served raw". Instructed to provide to all menus. Priority foundation. 7-38-005.

Compliance with variance/specialized process/HACCP

The manager states that vinegar is used as a preservative for sushi rice. However, no product assessment verifying the ph from a certified lab was found. Additionally, there was no ph meter on site capable of determining the ph of the sushi rice. The manager was instructed to provide either a certified lab report or a ph meter to determine the adequate ph of the sushi rice. Priority foundation. 7-38-005.