Blue Ocean Sushi Restaurant

• official resultPass w/ Conditions
• resultPass w/ Conditions
• inspection typeComplaint
• failed findings5
• critical findings1

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Failed findings

• 🚰handwashing sink issuescritical
  Official wording: Sanitizing Rinse For Equipment And Utensils: Clean, Proper Temperature, Concentration, Exposure Time
  Inspector note: Equipment and utensils should get proper exposure to the sanitizing solution during the rinse cycle. Bactericidal treatment shall consist of exposure of all dish and utensil surfaces to a rinse of clean water at a temperature of not less than 180F. LOW TEMPERATURE DISHMACHINE NOT SANITIZING, 0 PPM CHLORINE, WHILE IN USE. INSTRUCTED MANAGER TO REPAIR DISHMACHINE, MUST SANITIZE AT 100 PPM CHLORINE. DISHMCHINE TAGGED BY CDPH AT THIS TIME. INSTRUCTED MANAGER TO TEMPORARILY WASH,RINSE AND SANITIZE ALL MULTI-USE UTENSILS IN 3-COMPARTMENT SINK.
  code 8Priority
• ⚠️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. OBSERVED STAINED PITS IN PREP AREA/SUSHI PREP CUTTING BOARDS AND TORN PREP COOLER DOOR RUBBER GASKETS. MUST REPAIR OR REPLACE ALL DAMAGED CUTTING BOARDS AND COOLER GASKETS.
  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. OBSERVED ACCUMULATED FOOD DEBRIS ON EXTERIOR OF ALL COOLERS, SHELVES AND SINKS AT PREP AREA/DISHWASH AREA. INSTRUCTED MANAGER TO DETAIL CLEAN ALL UNCLEAN EQUIPMENT AND MAINTAIN.
  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. OBSERVED FOOD BUILD UP ON FLOOR UNDER COOKING EQUIPMENT AND ALONG WALLS IN MAIN PREP AREA. MUST CLEAN AND MAINTAIN ALL UNCLEAN EQUIPMENT.
  code 34
• ⚠️Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning Methods
  Inspector note: The walls and ceilings shall be in good repair and easily cleaned. OBSERVED FOOD DEBRIS ON WALLS IN MAIN PREP AREA. MUST CLEAN AND MAINTAIN ALL UNCLEAN WALLS.
  code 35

What changed since the previous inspection?

Compared with Pass w/ Conditions on November 22, 2010: 2 findings appeared for the first time. 3 findings recurred. 5 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.