Cooked?✓
Asahi Roll & Noodles
September 28, 2022 · Pass
😇clean
- official resultPass
- resultPass
- inspection typeCanvass
- failed findings11
- critical findings0
Failed findings
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surfaces not properly sanitizedOfficial wording: Food-Contact Surfaces: Cleaned & SanitizedInspector note: THE INTERIOR OF THE CONVECTION OVEN IN THE SUSHI AREA IS HEAVILY SOILED. INTERIOR CAVITY, DOOR SEALS, AND EXTERIOR MUST BE CLEANED AND SANITIZED.
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Approved Thawing Methods UsedInspector note: FROZEN RAW FISH HAS BEEN THAWED WHILE STILL WRAPPED IN REDUCED OXYGEN PACKAGING (ROP). PACKAGING MUST BE REMOVED FROM FISH IN ROP BEFORE THAWING UNDER REFRIGERATION OR RUNNING WATER.
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food improperly labeledOfficial wording: Food Properly Labeled; Original ContainerInspector note: DRY STORAGE FOOD/SEASONING CONTAINERS DO NOT HAVE LABELS. FACILITY MUST PROVIDE.
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pests in the houseOfficial wording: Insects, Rodents, & Animals Not PresentInspector note: OBSERVED 4 DEAD BABY ROACHES ATTACHED TO GLUE BOARD NEXT TO STAND-UP COOLER NEAR COOKLINE AND UNDER THE SUSHI PREP AREA. PREMISES SHALL BE MAINTAINED FREE OF INSECTS, RODENTS, AND OTHER PESTS. ELIMINATE DEAD ROACHES, USING PROPER PEST CONTROL PROCESSES AS NEEDED. PEST CONTROL ARRIVED ON SITE TO TREAT THE FACILITY.
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Contamination Prevented During Food Preparation, Storage & DisplayInspector note: CONTAINERS OF FOOD ARE STORED ON THE FLOOR UNDER DRY STORAGE SHELVES NEAR COOKLINE. THE FACILITY MUST ENSURE ALL FOOD PRODUCTS ARE AT LEAST 6 INCHES ABOVE THE FLOOR. • BOWL USED AS A SCOOP WITHOUT A HANDLE FOR DRY STORAGE FOODS/SEASONINGS IN THE BACK PREP AREA. THE FACILITY MUST PROVIDE A SCOOP WITH A HANDLE.
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grimy wiping clothsOfficial wording: Wiping Cloths: Properly Used & StoredInspector note: IN-USE WIPING CLOTHS ARE NOT STORED PROPERLY. FOUND NEAR SUSHI CUTTING BOARD. CLOTHS USED TO WIPE SURFACES AND EQUIPMENT SHALL BE HELD IN A PROPER SANITIZER SOLUTION. CLOTHS IN-USE FOR WIPING SURFACES IN CONTACT WITH RAW ANIMAL FOODS SHALL BE KEPT SEPARATE FROM CLOTHS USED FOR OTHER PURPOSES. IN-USE CLOTHS MUST BE LAUNDERED DAILY.
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In-Use Utensils: Properly StoredInspector note: SPOONS ARE STORED IN STAGNANT WATER IN THE BACK PREP AND SUSHI AREA. STORE IN-USE UTENSILS: 1) IN RUNNING WATER, 2). ON A CLEAN AND SANITIZED SURFACE, 3)IN A CONTAINER OF HOT WATER MAINTAINED AT OR ABOVE 135F, 4) IN THE FOOD WITH A HANDLE UP AND OUT OF THE FOOD PRODUCT. THE MANAGER DRAINED STAGNANT WATER AND PLACED UTENSILS IN AN EMPTY CONTAINER.
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Utensils, Equipment & Linens: Properly Stored, Dried, & HandledInspector note: OBSERVED PANS STORED ON THE FLOOR IN THE BACK KITCHEN AREA. THE FACILITY MUST ENSURE ALL KITCHEN EQUIPMENT USED FOR FOOD IS AT LEAST 6 INCHES ABOVE THE FLOOR.
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surfaces / setup not up to codeOfficial wording: Food & Non-Food Contact Surfaces Cleanable, Properly Designed, Constructed & UsedInspector note: CARDBOARD USED AS LINING ON SHELVES AND FLOOR IN BACK KITCHEN AREA AND FRONT SUSHI AREA. THE FACILITY MUST REMOVE FROM USE AND REPLACE WITH EQUIPMENT THAT IS DURABLE AND EASILY CLEANABLE AND EASY TO MONITOR UNDERNEATH THAT MEETS FOOD STANDARDS.
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Adequate Ventilation & Lighting; Designated Areas UsedInspector note: EMPLOYEE PERSONAL ITEMS WERE FOUND STORED IMPROPERLY ON THE DISH RACK STORAGE AREA. PERSONAL ITEMS MUST BE RELOCATED TO EMPLOYEE DESIGNATED AREA.
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All Food Employees Have Food Handler TrainingInspector note: EXPIRED FOOD HANDLER CERTIFICATION FOUND ON SITE. THE FACILITY MUST ENSURE ALL EMPLOYEES OBTAIN A FOOD HANDLER OR CITY MANAGER CERTIFICATE.
What changed since the previous inspection?
Compared with Pass w/ Conditions on August 20, 2021: 11 findings appeared for the first time. 2 previous findings did not recur.
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About this record
This record comes from Chicago Department of Public Health. Cooked keeps the official result and wording separate from its plain-English explanation so you can verify what the inspector actually published.
Source: Chicago Data Portal.