✓!

Dib Sushi Bar And Thai Cuisine

May 1, 2015 · Pass w/ Conditions

😬mid

official resultPass w/ Conditions
resultPass w/ Conditions
inspection typeCanvass
failed findings5
critical findings2

← Back to the current restaurant page

Failed findings

handwashing sink issuescritical

Official wording: Sanitizing Rinse For Equipment And Utensils: Clean, Proper Temperature, Concentration, Exposure Time
Inspector note: OBSERVED EMPLOYEE WASHING DISHES AND CONTAINERS IN THE 2ND COMPARTMENT SINK WITH A SPONGE AND SOAP, THEN RINSING DISHES IN 3RD COMPARTMENT, AND THEN PLACING THE DISHES ON THE CLEAN DRYING RACK WITHOUT SANITZING IN THE DISHMACHINE OR 3-COMPARTMENT SINK. MANAGER INSTRUCTED EMPLOYEES ALL DISHES WASHED AND RINSED MUST BE SANITIZED USING THE DISHMACHINE OR 3-COMPARTMENT SINK FILLED PROPERLY WITH SANITIZING SOLUTION. 3-COMPARTMENT SINK WAS PROPERLY SET UP FOLLOWING MY REQUEST (WASH,RINSE,SANITIZE 100PPM) AND ALL DISHES PREVIOUSLY OBSERVED ON THE DRY RACK WERE PROPERLY RE-WASHED, RINSED, AND SANITIZED. CRITICAL VIOLATION 7-38-030
code 8Priority
water/temperature at the sink offcritical

Official wording: Water Source: Safe, Hot & Cold Under City Pressure
Inspector note: NO HOT RUNNING WATER UNDER CITY PRESSURE OBSERVED AT ALL SINKS ON PREMISES. WATER TEMPERATURE WAS 85.1F AT 3-COMPARTMENT SINK AND THE EXPOSED HANDSINK IN KITCHEN, AND 83.0F AT BOTH WASHBOWL SINKS IN THE MEN'S AND WOMEN'S CUSTOMER/EMPLOYEE WASHROOM. INSTRUCTED TO PROVIDE HOT RUNNING WATER UNDER CITY PRESSURE AT ALL SINKS. MANAGER INSTRUCTED STAFF TO NOT USE HOT WATER (EXCEPT FOR HANDWASHING)UNTIL I FINISHED THE INSPECTION; THE HOT WATER REACHED A TEMPERATURE OF 110F BY END OF INSPECTION IN ALL SINKS ON PREMISES. THE HOT WATER HEATER ON PREMISES IS A 67 GALLON TANK. PREMISES NEEDS TO RE-EVALUATE HOT WATER TANK TO ACCOMADATE ALL SINKS ON PREMISES.CITATION ISSUED 7-38-030 CRITICAL.
code 9Priority
Food In Original Container, Properly Labeled: Customer Advisory Posted As Needed

Inspector note: OBSERVED MEAT STORED IN GROCERY BAGS INSIDE THE REACH-IN FREEZER. INSTRUCTED TO USE FOOD GRADE STORAGE BAGS TO PROPERLY STORE FOODS.
code 30
Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used

Inspector note: OBSERVED A HOLE IN THE WALL NEAR THE FLOOR OUTSIDE OF THE CUSTOMER WASHROOMS IN THE HALLWAY. INSTRUCTED TO FILL THE HOLE TO PROVIDE SMOOTH EASILY CLEANABLE SURFACES THROUGHOUT PREMISES.
code 34
Food (Ice) Dispensing Utensils, Wash Cloths Properly Stored

Inspector note: OBSERVED SOILED WIPING CLOTHS STORED ON TOP OF CUTTING BOARDS AND PREP TABLES IN KITCHEN. STORE WIPING CLOTHS IN SANITIZER SOLUTION IN BETWEEN USE.
code 43

What changed since the previous inspection?

Compared with Pass on October 1, 2014: 5 findings appeared for the first time. 2 previous findings did not recur.

Browse this restaurant's inspections

More restaurants in Uptown

See every restaurant in Uptown →

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.