Key Findings

• Bulk containers in the rear had no labels to identify contents like salt, sugar, or flour.
• Cutting boards in the front sushi prep area were stained and needed resurfacing or replacement.
• Wiping cloths weren't stored in sanitizing solution between uses as required.
• Food debris and spills accumulated throughout the facility, including under shelves, around equipment, and on walls and ceilings in customer seating areas.

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