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Dib Sushi Bar And Thai Cuisine

September 28, 2011 · Fail

🪳cooked

official resultFail
resultFail
inspection typeComplaint
failed findings5
critical findings1

Failed findings

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. POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE:FOUND TWO DOZEN OF FRESH EGGS STORED INSIDE THE PREP COOLER AT TEMP OF 67.1F WIDE COOKED NODDLES AT TEMP OF 82.5F.SPROUT IN WATER AT TEMP OF 53.7F;(THESE PRODUCTS WERE STORED ON TOP PREP TABLES NEXT TO COOKING EQUIPMENT).SLICED AVACADO WERE STORED ON TOP THE PREP TABLE AT SUSHI BAR AT TEMP OF 58.8F.NO PROOF OF TIME AND TEMPERATURE LOG PROVIDED AST THE TIME OF THE INSPECTION.FOOD DISCARDED AND DENATURED.POUND 7 VALUE 40.CRITICAL VIOLATION:7-38-005 H000074248-18
code 3Priority
toxic chemicals mishandled

Official wording: Previous Minor Violation(S) Corrected 7-42-090
Inspector note: A separate and distinct offense shall be deemed to have been committed for each Minor violation that is not corrected upon re-inspection by the health authority. PREVIOUS MINOR VIOLATIONS NOT CORRECTED FROM 3-23-11, REPORT #525268 # 32-INSTRUCTED MGMT TO INSTALL SPLASH GUARD BETWEEN EXPOSED HAND BOWL & 3COMP. SINK IN KITCHEN AREA./NEED LIDES ON ALL GARBAGE CANS IN PREP AREA WHEN NOT IN USE./NEED SPLASH GUARD BETWEEN FRONT EXPOSED HAND BOWL & PREP TABLE IN SUSHI BAR AREA. # 33-SOME SHELVES IN COOLER ,DRY STORAGE,INTERIOR ,EXTERIOR OF EQUIPMENT NEED DETAIL CLEANING./UNDER HOOD OVER COOKING RANGE NEED CLEANING. #34-FLOORS UNDER AROUND STOCK,EQUIPMENT NEED CLEANING/STORE ALL FOOD ITEMS 6" OFF FLOOR WHEN IN STORAGE/MUST REMOVE ALL MILK CRATES OFF PREMISES USED AS STORAGE SHELVES. #35-CEILING & WALL NEXT TO COOKING RANGE HOOD NEED DETAIL CLEANING #38-MUST DETAIL CLEAN ALL VENTILATION COVERS IN RESTROOMS SERIOUS VIOATION:7-42-090 HOOOO74248-18
code 29
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 KNIFES STORED BETWEEN THE NEWSPAPER BEHIND THE PIPPE NEXT TO COOKING EQUIPMENT,(SOUTH WALL),INSTRUCTED TO PROVIDE A KNIFE RACK
code 32
pests in the house

Official wording: Ventilation: Rooms And Equipment Vented As Required: Plumbing: Installed And Maintained
Inspector note: Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health. STOPPERS IS NEEDED FOR THE 3 COMPARTMENT SINK.
code 38
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. EVERYONE MUST WEAR HAIR RESTRAINT IN PREP AREA.
code 42

What changed since the previous inspection?

Compared with Pass w/ Conditions on March 23, 2011: 2 findings appeared for the first time. 3 findings recurred. 6 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.