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Butterfly Sushi & Thai Cuisine On Chicago Ave
June 10, 2015 · Fail
🪳cooked
- official resultFail
- resultFail
- inspection typeCanvass
- failed findings14
- critical findings3
Failed findings
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food received at unsafe tempscriticalOfficial wording: Hand Washing Facilities: With Soap And Sanitary Hand Drying Devices, Convenient And Accessible To Food Prep AreaInspector note: INADEQUATE HAND WASHING FACILITIES.NO PAPER TOWELS AT THE SUSHI BAR PREP EXPOSED HAND SINK. MUST PROVIDE AT ALL TIMES. CRITICAL VIOLATION 7-38-030.
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certified manager paperwork missingcriticalOfficial wording: Facilities To Maintain Proper TemperatureInspector note: FACILITIES UNABLE TO MAINTAIN ADEQUATE TEMPERATURES. FOUND TWO COOLERS AT IMPROPER TEMPERATURE. KITCHEN TALL REACH-IN COOLER FOUND AT 53.6F WITH FOOD SUCH AS TOFU AT 47.9F AND 48.7F. BASEMENT TWO DOOR COOLER FOUND AT 60.3F WITH SHRIMP AT 58.2F. BOTH COOLERS TAGGED HELD FOR INSPECTION AND MUST NOT USE UNTIL REPAIRED AND MAINTAINS A TEMPERATURE OF 40F OR BELOW AND CDPH CONTACTED FOR RE-INSPECTION AND TAG REMOVAL. CRITICAL VIOLATION 7-38-005(A).
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sick-employee policy not followedcriticalOfficial wording: Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And ServiceInspector note: THE FOLLOWING FOODS FOUND IN THE ABOVE MENTIONED TALL REACH-IN COOLER AND TWO DOOR COOLER AT IMPROPER TEMPERATURES. APPROXIMATELY 15 LBS WHOLE FISH AT 44.6F, 15 LBS SHRIMP AT 58.2F, 18 LBS CREAM CHEESE AT 51.6F, 20 LBS SOY BEAN PASTE AT 50F AND 50.3F, 5LBS TOFU AT 47.9F AND 48.7F,3 LBS CUT FISH AT 66.1F. MANAGEMENT STATES ESTIMATED VALUE TO BE $500.00. ALL FOODS DISCARDED. CRITICAL CITATION ISSUED 7-38-005(A).
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hot/cold holding temps offOfficial wording: * Certified Food Manager On Site When Potentially Hazardous Foods Are Prepared And ServedInspector note: NO CITY OF CHICAGO CERTIFIED MANAGER PRESENT DURING INITIAL INSPECTION WHILE THE ABOVE MENTIONED POTENTIALLY HAZARDOUS FOODS WERE BEING HELD AT IMPROPER TEMPERATURES. MANAGER WAS TELEPHONED UPON MY ARRIVAL AND ARRIVED APPROXIMATELY 15 MINUTES LATER. SERIOUS VIOLATION 7-38-012.
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toxic chemicals mishandledOfficial wording: Previous Minor Violation(S) Corrected 7-42-090Inspector note: PREVIOUS MINOR VIOLATIONS FROM 3-19-14 NOT CORRECTED. #30- FOUND MULTIPLE FOODS NOT PROPERLY LABELED. INSTRUCTED TO LABEL WITH DATE, NAME OF ITEM, AND TIME PREPARED AND TO MAINTAIN.#32- FOUND STYROFOAM, TINFOIL, AND CARDBOARD LINERS ON SURFACES THROUGHOUT. INSTRUCTED TO DISCARD AND MAINTAIN SO ALL SURFACES ARE SMOOTH AND EASILY CLEANABLE.#33- INSTRUCTED TO DETAIL CLEAN AND SANITIZE ALL COOKING EQUIPMENT, GASKETS, AND REFRIGERATION EQUIPMENT, AND TO SANITIZE AND MAINTAIN.#34- FOUND DIRT BUILDUP THROUGHOUT FACILITY ON FLOORS AND IN CORNERS. INSTRUCTED TO CLEAN ENTIRE FLOOR, CORNER TO CORNER AND WALL TO WALL AND MAINTAIN.#35-FOUND DIRT BUILD-UP ON WALLS THROUGHOUT. INSTRUCTED TO CLEAN AND MAINTAIN.SERIOUS VIOLATION 7-42-090.
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Food In Original Container, Properly Labeled: Customer Advisory Posted As NeededInspector note: ALL BULK FOOD CONTAINERS MUST BE LABELED.
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Clean Multi-Use Utensils And Single Service Articles Properly Stored: No Reuse Of Single Service ArticlesInspector note: OBSERVED MANDOLIN (HAND SLICER) HANGING FROM THE EMPTY PAPER TOWEL DISPENSER DIRECTLY OVER FRONT SUSHI BAR PREP EXPOSED HAND SINK. STAFF REMOVED DURING THE INSPECTION.
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Food And Non-Food Contact Surfaces Properly Designed, Constructed And MaintainedInspector note: MUST INSTALL SPLASH GUARDS BETWEEN THE FRONT SUSHI BAR EXPOSED HAND SINK AND THE ONE COMPARTMENT PREP SINK. ALSO INSTALL A SPLASH GUARD AT THE REAR DISH ROOM EXPOSED HAND SINK BETWEEN SINK AND PREP TABLE. TORN RUBBER DOOR GASKET AT THE SUSHI BAR ONE DOOR COOLER. BROKEN DOOR HANDLE ON THE COOKS LINE TALL REACH-IN COOLER REPAIRED WITH DUCT TAPE. MUST REPLACE. MUST NOT USE CEMENT BLOCKS WRAPPED WITH PLASTIC WRAP AS LEG ELEVATORS FOR THE COOKS LINE PREP TABLE. FOUND WRAPPED CEMENT ENCRUSTED WITH FOOD DEBRIS.
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food prep surfaces dirtyOfficial wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive DetergentsInspector note: INTERIOR REAR TALL REACH-IN FREEZER WITH EXCESSIVE ICE BUILD-UP. MUST DEFROST, REMOVE ICE AND MAINTAIN CLEAN. FOUND DIRTY SHELVING, PREP TABLES AND FOOD CART THROUGHOUT THE KITCHEN AND SERVER STATION AREA. DIRTY COOKS LINE EXPOSED HAND SINK. MUST CLEAN AND MAINTAIN.
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Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning MethodsInspector note: MISSING WALL CAULKING AT THE DISH AREA EXPOSED HAND SINK. MUST REPLACE.
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Refrigeration And Metal Stem Thermometers Provided And ConspicuousInspector note: BROKEN INTERNAL THERMOMETERS INSIDE BOTH SUSHI DISPLAY COOLERS. MUST REPLACE.
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grimy wiping clothsOfficial wording: Premises Maintained Free Of Litter, Unnecessary Articles, Cleaning Equipment Properly StoredInspector note: ALL STORED ITEMS THROUGHOUT BASEMENT DRY STORAGE AND SERVER STATION AREA MUST BE ELEVATED FROM THE FLOOR 6" OR ABOVE. EMPLOYEES MUST NOT STORE PERSONAL BELONGINGS IN THE FOOD STORAGE OR FOOD PREPARATION AREAS.
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Appropriate Method Of Handling Of Food (Ice) Hair Restraints And Clean Apparel WornInspector note: ALL FOOD HANDLERS IN THE FOOD PREPARATION AREAS MUST WEAR HAT/HAIR RESTRAINT.
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Food (Ice) Dispensing Utensils, Wash Cloths Properly StoredInspector note: WIPING CLOTHS IN ALL FOOD PREP AREAS MUST BE STORED IN A CLEAN CONTAINER WITH A SANITIZING SOLUTION.
What changed since the previous inspection?
Compared with Pass w/ Conditions on March 19, 2014: 9 findings appeared for the first time. 5 findings recurred. 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.