Food Establishment Inspection Report
Page 1  of ????????? 
Lake logo Lake County Health Department
and Community Health Center
500 West Winchester Road Suite 102
Libertyville, IL 60048
Establishment
 OSAKA MUNDELEIN 		License/Permit #
 002115
Street Address
1452 S BUTTERFIELD RD
City/State
 MUNDELEIN, IL 		ZIP Code
 60060
No. of Risk Factor/Intervention Violations 0
No. of Repeat Risk Factor/Intervention Violations 0
Date 03/05/2024
Time In 12:00 PM
Time Out 01:45 PM
Permit Holder/Person Interviewed/Person In Charge (PIC)
RYAN CHOI 		Risk Category
High
Purpose of Inspection   Routine/FBI

FOODBORNE ILLNESS RISK FACTORS AND PUBLIC HEALTH INTERVENTIONS
Circle designated compliance status (IN, OUT, N/O, N/A) for each numbered item
IN=in compliance    OUT=not in compliance    N/O=not observed    N/A=not applicable
Mark "X" in appropriate box for COS and/or R
COS=corrected on-site during inspection    R=repeat violation 		Risk factors are important practices or procedures identified as the most prevalent contributing factors of foodborne illness or injury. Public health interventions are control measures to prevent foodborne illness or injury.
 Compliance Status
 COS R

SUPERVISION

 
1 IN OUT     Person in charge present, demonstrates knowledge, and performs duties    
2 IN OUT N/A   Certified Food Protection Manager    

EMPLOYEE HEALTH

 
3 IN OUT     Management, food employee and conditional employee; knowledge, responsibilities and reporting    
4 IN OUT     Proper use of restriction and exclusion    
5 IN OUT     Procedures for responding to vomiting and diarrheal events    

GOOD HYGIENIC PRACTICES

 
6 IN OUT   N/O Proper eating, tasting, drinking, or tobacco use    
7 IN OUT   N/O No discharge from eyes, nose, and mouth    

PREVENTING CONTAMINATION BY HANDS

 
8 IN OUT   N/O Hands clean & properly washed    
9 IN OUT N/A N/O No bare hand contact with RTE food or a pre-approved alternative procedure properly allowed    
10 IN OUT     Adequate handwashing sinks properly supplied and accessible    

APPROVED SOURCE

 
11 IN OUT     Food obtained from approved source    
12 IN OUT N/A N/O Food received at proper temperature    
13 IN OUT     Food in good condition, safe, & unadulterated    
14 IN OUT N/A N/O Required records available: shellstock tags, parasite destruction    
 Compliance Status
 COS R

PROTECTION FROM CONTAMINATION

 
15 IN OUT N/A N/O Food separated and protected    
16 IN OUT N/A   Food-contact surfaces: cleaned & sanitized    
17 IN OUT     Proper disposition of returned, previously served, reconditioned & unsafe food    

TIME/TEMPERATURE CONTROL FOR SAFETY

 
18 IN OUT N/A N/O Proper cooking time & temperatures    
19 IN OUT N/A N/O Proper reheating procedures for hot holding    
20 IN OUT N/A N/O Proper cooling time and temperature    
21 IN OUT N/A N/O Proper hot holding temperatures    
22 IN OUT N/A N/O Proper cold holding temperatures    
23 IN OUT N/A N/O Proper date marking and disposition    
24 IN OUT N/A N/O Time as a Public Health Control; procedures & records    

CONSUMER ADVISORY

 
25 IN OUT N/A   Consumer advisory provided for raw/undercooked food    

HIGHLY SUSCEPTIBLE POPULATIONS

 
26 IN OUT N/A   Pasteurized foods used; prohibited foods not offered    

FOOD/COLOR ADDITIVES AND TOXIC SUBSTANCES

 
27 IN OUT N/A   Food additives: approved and properly used    
28 IN OUT N/A   Toxic substances properly identified, stored, & used    

CONFORMANCE WITH APPROVED PROCEDURES

 
29 IN OUT N/A   Compliance with variance/specialized process/HACCP    

GOOD RETAIL PRACTICES
Good Retail Practices are preventative measures to control the addition of pathogens, chemicals, and physical objects into foods.
Mark "X" in appropriate box for COS and/or R      
COS
=corrected on site during inspection  
R
=repeat violation  
 Compliance Status
 COS R

SAFE FOOD AND WATER

 
30   Pasteurized eggs used where required    
31   Water & ice from approved source    
32   Variance obtained for specialized processing methods    

FOOD TEMPERATURE CONTROL

 
33   Proper cooling methods used; adequate equipment for temperature control    
34   Plant food properly cooked for hot holding    
35   Approved thawing methods used    
36   Thermometers provided & accurate    

FOOD IDENTIFICATION

 
37   Food properly labeled; original container    

PREVENTION OF FOOD CONTAMINATION

 
38   Insects, rodents, & animals not present    
39   Contamination prevented during food preparation, storage & display    
40   Personal cleanliness    
41   Wiping cloths: properly used & stored    
42   Washing fruits & vegetables    

PROPER USE OF UTENSILS

 
43   In-use utensils: properly stored    
 Compliance Status
 COS R

PROPER USE OF UTENSILS

 
44   Utensils, equipment & linens: properly stored, dried, & handled    
45   Single-use/single-service articles: properly stored & used    
46   Gloves used properly    

UTENSILS, EQUIPMENT, AND VENDING

 
47   Food & non-food contact surfaces cleanable, properly designed, constructed & used    
48   Warewashing facilities: installed, maintained & used; test strips    
49 X Non-food contact surfaces clean    

PHYSICAL FACILITIES

 
50   Hot & cold water available; adequate pressure    
51   Plumbing installed; proper backflow devices    
52   Sewage & waste water properly disposed    
53   Toilet facilities: properly constructed, supplied, & cleaned    
54   Garbage & refuse properly disposed; facilities maintained    
55   Physical facilities installed, maintained & clean    
56   Adequate ventilation & lighting; designated areas used    

EMPLOYEE TRAINING

 
57   All food employees have food handler training    
58   Allergen training as required    
IOCI 17-356

Food Establishment Inspection Report
Page 2  of ?????? 
Establishment: OSAKA MUNDELEIN License/Permit #: 002115 Date: 03/05/2024
Water Supply:   Community Non-Community Licensed Non-Community    Waste Water System:   Community On-Site IEPA System
Sanitizer: Temperature Logs in Use:
Location Method Sanitizer Type Concentration (PPM) Heat(F)
Wiping Cloth Bucket Chemical Sanitizer Chlorine 200 0.00
HT Dish Machine Hot Water Hot Water 0 160.00
CFPM Verification (name, expiration date, ID#):
RYAN CHOI
08/22/2026
20926685 		     
Presentation Type: VISUAL Number Attended: 1
HACCP Discussed HACCP Principle Plan Onsite
2. Determine the CCP Using food additives or adding components such as vinegar as a method of preservation or to render a food so that it is not TCS - Discussed HACCP Plan Yes

TEMPERATURE OBSERVATIONS
Item/Location
Temp
Item/Location
Temp
Item/Location
Temp
CHICKEN/COOK'S LINE COOLER 36.00°F SAUCE/COOK'S LINE COOLER 38.00°F TUNA/DISPLAY 37.00°F
WHITE FISH/DISPLAY 34.00°F OCTOPUS/REACH-IN COOLER 35.00°F TUNA/REACH-IN COOLER 38.00°F
TUNA/REACH-IN COOLER 28.00°F SHRIMP/REACH-IN COOLER 41.00°F SQUID/WALK-IN COOLER 41.00°F
SHRIMP/CHEST FREEZER 0.00°F OCTOPUS/ONE-DOOR UPRIGHT FREEZER 0.00°F TUNA/ONE-DOOR UPRIGHT FREEZER 0.00°F
RICE/RICE MACHINE 160.00°F SOUP/SOUP KETTLE/WELL 160.00°F RICE/COOLING 86.00°F
           

OBSERVATIONS AND CORRECTIVE ACTIONS
P=Priority      PF=Priority Foundation      C=Core      R=Repeat
Item
Number 		P/PF/C/R Code Reference Violations cited in this report must be corrected within the time frames below.
49 C 4-601.11 (C) Nonfood-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris.
Dish machine holding racks are heavily soiled and must be cleaned. Move storage of unused racks off the floor to a raised platform.
Clean all non-food contact surfaces frequently to prevent soil accumulation.
CORRECT BY NEXT ROUTINE INSPECTION
Inspection Comments This is an inspection to investigate a possible foodborne illness.No other foodborne illness calls from the public were received at the facility. There are not any ill employees at the facility. There have not been any recent sewer backups in the facility. There has not been an interruption of water service in the facility. There has not been an interruption of electricity in the facility. Management has not observed any problems with refrigeration equipment. Management has not observed any problems with hot holding equipment. There are not any new suppliers providing food to the facility. A flow chart for suspected food item was completed.
RYAN CHOI
Person In Charge (Signature)  		Jennifer Adcock
Inspector 
Follow-up:  Yes   No   Follow-up Date: 
 
Lake County Star Logo Lake County
Health Department and
Community Health Center
Facility I.D.#
0000002115
Date: Month: Day: Year:
0 3 0 5 2 4

Product Flow Chart

Name of Food Item: TUNA AND WHITE FISH NIGIRI

RECEIVING
TUNA AND WHITE FISH ARE RECEIVED FROZEN SOLID WEEKLY, RICE IS RECEIVED DRY IN BULK. 		right arrow STORAGE
UPON RECEIPT THE TUNA AND WHITE FISH ARE STORED IN THE BACK ONE DOOR FREEZERS AT -36F. RICE IS STORED IN BULK CONTAINERS. 		right arrow THAWING
THE NIGHT BEFORE USE, FISH IS MOVED FROM ONE DOOR FREEZERS TO THE WALK IN COOLER TO THAW OVER NIGHT.
        down arrow
PREPARING
WASH HANDS WITH SOAP AND WARM WATER FOR 20 SECONDS. PUT ON CLEAN GLOVES. NIGIRI IS PREPARED BY ADDING A FILLET OF FISH ON TOP OF A SCOOP OF SUSHI RICE. 		left arrow COLD HOLDING
IN THE MORNING THAWED FISH IS MOVED FROM THE WALK IN COOLER TO THE SUSHI BAR DISPLAY COOLERS TO FINISH THAWING AND FOR SERVICE. 		left arrow COOKING
RICE IS PREPARED BEFORE EACH SHIFT (TWICE A DAY). ONCE COOKED, RICE IS COMBINED WITH A VINEGAR/SALT/SUGAR SLURRY AND STORED IN RICE HOLDERS FOR NO MORE THAN 4 HOURS.
Critical Control Point
down arrow        
SERVICE
FOOD IS PREPARED TO ORDER. FOR TAKE OUT ORDERS FOOD IS PREPARED WHEN CUSTOMER ARRIVES AT FACILITY TO AVOID STORAGE OF FINAL PRODUCT. 		right arrow
right arrow
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