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Blue Ocean Sushi Restaurant

November 22, 2010 · Pass w/ Conditions

😬mid

official resultPass w/ Conditions
resultPass w/ Conditions
inspection typeCanvass
failed findings8
critical findings2

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Failed findings

food received at unsafe tempscritical

Official wording: Hand Washing Facilities: With Soap And Sanitary Hand Drying Devices, Convenient And Accessible To Food Prep Area
Inspector note: Adequate and convenient hand washing facilities shall be provided for all employees. NO PAPER TOWELS WERE LOCATED AT THE MAIN PREP AREA EXPOSED HANDSINK AND THE SUSHI AREA HANDSINK AT THE TIME OF THE INSPECTION. MANAGEMENT PROVIDED PAPER TOWELS UPON REQUEST AT THESE AREAS. CRITICAL VIOLATION 7-38-030.
code 12Priority
sick-employee policy not followedcritical

Official wording: Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And Service
Inspector note: All cold food shall be stored at a temperature of 40F or less. OBSERVED POTENTIALLY HAZARDOUS FOODS STORED AT IMPROPER TEMPERATURES INSIDE OF THE MIDDLE SUSHI PREP COUNTER COOLER. OBSERVED VARIOUS TYPES OF SUSHI AT 48-52F, CREAM CHEESE AT 51F. MANAGEMENT VOLUNTARILY DISCARDED APPROX. 5# OF FOOD WORTH $800. CRITICAL VIOLATION 7-38-005A.
code 3Priority
surfaces not properly sanitized

Official wording: Food Protected During Storage, Preparation, Display, Service And Transportation
Inspector note: All food should be properly protected from contamination during storage, preparation, display, service, and transportation. FOOD (ICE) NOT PROTECTED DURING STORAGE INSIDE OF THE ICE MACHINE. OBSERVED BLACK MOLD GROWTH ON INTERIOR CONTACT SURFACES INSIDE OF THE ICE MACHINE. MANAGEMENT CLEANED AND SANITIZED INTERIOR SURFACES AND REMOVED THE AFFECTED ICE. SERIOUS VIOLATION 7-38-005A.
code 16
Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained

Inspector note: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. PROPER PLASTIC LIDS ARE NEEDED FOR FOODS STORED IN CONTAINERS IN THE DRY STORAGE AREA.
code 32
food prep surfaces dirty

Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
Inspector note: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. DETAIL CLEAN THE TOPS OF THE STOVES IN THE MAIN PREP AREA.
code 33
Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used

Inspector note: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. DETAIL CLEAN THE FLOOR OF THE DRY STORAGE ROOM.
code 34
thermometers missing

Official wording: Lighting: Required Minimum Foot-Candles Of Light Provided, Fixtures Shielded
Inspector note: Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. A LIGHT SHIELD IS NEEDED FOR THE LIGHT FIXTURE AT THE BACK OF THE WALK-IN COOLER.
code 36
Appropriate Method Of Handling Of Food (Ice) Hair Restraints And Clean Apparel Worn

Inspector note: All employees shall be required to use effective hair restraints to confine hair. HAIR RESTRAINTS ARE NEEDED FOR ALL EMPLOYEES IN THE PREP AREAS.
code 42

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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.