Key Findings

• Sewage backed up at the floor drain near the sushi bar hand sink—a priority plumbing failure that must be fixed immediately.
• No hot water at hand-washing sink (water was below the required 100°F), and no certified food manager was on site while ready-to-eat foods like sushi and crab rangoon were being prepared and served.
• About 20 pounds of temperature-sensitive foods—fried shrimp, crab rangoon, fried fish, and cooked sweet potatoes—were left sitting out at 60–65°F instead of the required 41°F or below; all were discarded.
• Ice machine in prep area had thick black buildup inside, and shrimp were thawing in stagnant water instead of under running water or in refrigeration.

Key findings are derived directly from the inspector's notes from the Chicago Department of Public Health. See the full violation notes below.