Choi's Roll Sushi

• official resultFail
• resultFail
• inspection typeLicense
• failed findings7
• 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. INSTRUCTED TO PROVIDE HAND DRYING DEVICE OR PAPER TOWEL AT ALL HAND WASHING FACILITIES.
  code 12Priority
• 📋certified manager paperwork missingcritical
  Official wording: Facilities To Maintain Proper Temperature
  Inspector note: All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. INSTRUCTED ALL COOLERS AND DISPLAY COOLER MUST MAINTAIN 40F OR BELOW AND FREEZER AT 0F OR BELOW.
  code 2Priority
• ☠️toxic items stored near food
  Official wording: No Evidence Of Rodent Or Insect Outer Openings Protected/Rodent Proofed, A Written Log Shall Be Maintained Available To The Inspectors
  Inspector note: All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines. INSTRUCTED TO RODENT PROOFED BOTTOM OF FRONT ENTRANCE DOOR. NOTE 1/4 INCH GAP/OPENING.
  code 18
• 🧫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. INSTRUCTED TO CLEAN INTERIOR SURFACES OF REFRIGERATORS IN REAR PREP AREA.------MUST CLEAN CEILING VENT COVER INSIDE WASHROOM.
  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. INSTRUCTED TO CLEAN FLOORS ALONG THE WALLS AND IN ALL CORNERS IN REAR PREP AREA AND IN BASEMENT.
  code 34
• ⚠️Refrigeration And Metal Stem Thermometers Provided And Conspicuous
  Inspector note: All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units. INSTRUCTED TO PROVIDE THERMOMETER VISIBLE INSIDE ALL COOLERS.
  code 40
• 🧻grimy wiping cloths
  Official wording: Premises Maintained Free Of Litter, Unnecessary Articles, Cleaning Equipment Properly Stored
  Inspector note: All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors. INSTRUCTED TO REMOVE ALL UNNECESSARY ARTICLES AND CLUTTER (EG WOOD, BOXES, CRATES, PLASTIC ETC) STORED IN THE BASEMENT TO PREVENT RODENT AND INSECT HARBORAGE. ALL USABLE ITEMS MUST BE STORED 6" OFF THE FLOOR FOR EASY ACCESS ON CLEANING. MUST REORGANIZE.
  code 41

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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.