MATSUYA JAPANESE RESTAURANT

Address: 3242 N CLARK ST , CHICAGO, IL 60657, Chicago, IL

Latest Inspection: Out of Business on Mar 28, 2022

Facility Details

• Facility Type: Restaurant
• Risk: Risk 1 (High)
• Status: Independent

Inspection History (19 inspections)

• Out of Business — Mon Mar 28 2022 00:00:00 GMT+0000 (Coordinated Universal Time) ()
• Pass w/ Conditions — Thu Feb 06 2020 00:00:00 GMT+0000 (Coordinated Universal Time) () 36. THERMOMETERS PROVIDED & ACCURATE - Comments: NO METAL STEM THERMOMETER ON PREMISES. INSTRUCTED MANAGER MUST PROVIDE AND CALIBRATE A METAL STEM THERMOMETER FOR FOOD HANDLERS AND KEEP ON PREMISES. P
• No Entry — Wed Jan 29 2020 00:00:00 GMT+0000 (Coordinated Universal Time) ()
• Pass — Wed Feb 13 2019 00:00:00 GMT+0000 (Coordinated Universal Time) () 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: NOTED ASSORTED BULK FOOD ITEMS AT THE BASEMENT FOOD/DRY STORAGE AREA NOT PROPERLY LABELED. INSTRUCTED MANAGEMENT THAT ALL BULK AND WORKING FOO
• Fail — Tue Feb 05 2019 00:00:00 GMT+0000 (Coordinated Universal Time) () 23. PROPER DATE MARKING AND DISPOSITION - Comments: NOTED TEMPERATURE CONTROLLED FOR SAFETY FOOD ITEMS INSIDE WALK IN COOLER AND REFRIGERATION UNITS NOT PROPERLY LABELED. INSTRUCTED TO PROPERLY LABEL
• No Entry — Wed Jan 23 2019 00:00:00 GMT+0000 (Coordinated Universal Time) ()
• Pass w/ Conditions — Thu Aug 23 2018 00:00:00 GMT+0000 (Coordinated Universal Time) () 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: 2-102.14(A) FOUND NO EMPLOYEE HEALTH POLICY AT PREMISES. PRIORITY FOUNDATION. NO CITATION I
• No Entry — Thu Aug 16 2018 00:00:00 GMT+0000 (Coordinated Universal Time) ()
• Pass — Fri Jan 27 2017 00:00:00 GMT+0000 (Coordinated Universal Time) () 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: OBSERVED BOWLS BEING USED TO DISPENSE BULK INGREDIENTS. MUST PROVIDE SCOOPS WI
• No Entry — Mon Jan 23 2017 00:00:00 GMT+0000 (Coordinated Universal Time) ()
• No Entry — Tue May 17 2016 00:00:00 GMT+0000 (Coordinated Universal Time) ()
• Pass — Thu Sep 10 2015 00:00:00 GMT+0000 (Coordinated Universal Time) () 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: INSTRUCTED FACILITY TO CEASE THE USE OF PLASTIC GROCERY SHOPPING BAGS FOR FOOD STORAGE AND TO USE FOOD
• Pass — Wed Aug 27 2014 00:00:00 GMT+0000 (Coordinated Universal Time) () 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: FOUND RUSTY FOOD STORAGE SHELVES IN THE TWO-DOOR FREEZER IN FOOD PREP AREA. INSTRUCTED TO REPLACE OR RE
• Pass — Tue Aug 27 2013 00:00:00 GMT+0000 (Coordinated Universal Time) () 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: MUST PROVIDE,MAINTAIN SINK STOPPERS FOR THE KITCHEN 3 COMPARTMENT SINK. | 36. LIGHTING: REQUIRED MINI
• Pass w/ Conditions — Thu Aug 22 2013 00:00:00 GMT+0000 (Coordinated Universal Time) () 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION - Comments: FOOD (ICE) NOT PROTECTED DURING STORAGE INSIDE OF THE ICE MACHINE. OBSERVED BLACK SLIMY SUBSTANCE ON INT
• No Entry — Wed Aug 14 2013 00:00:00 GMT+0000 (Coordinated Universal Time) ()
• Pass — Tue May 15 2012 00:00:00 GMT+0000 (Coordinated Universal Time) () 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: REPLACE THE DAMAGED CUTTING BOARDS IN THE KITCHEN PREP AREA. DEFROST AND MAINTAIN THE INTERIOR OF THE 2
• Fail — Mon May 14 2012 00:00:00 GMT+0000 (Coordinated Universal Time) () 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: REPLACE THE DAMAGED CUTTING BOARDS IN THE KITCHEN PREP AREA. DEFROST AND MAINTAIN THE INTERIOR OF THE 2
• Pass w/ Conditions — Thu May 03 2012 00:00:00 GMT+0000 (Coordinated Universal Time) () 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: FACILITIES DO NOT MAINTAIN PROPER TEMPERATURE. OBSERVED THE PREP COOLER BELOW THE SUSHI BAR WITH AN AIR TEMPERATURE OF 48.5F. UNIT WAS USED TO

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