Dib Sushi Bar And Thai Cuisine

March 15, 2017 · Fail

🪳cooked

official resultFail
resultFail
inspection typeCanvass
failed findings13
critical findings1

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Failed findings

sick-employee policy not followedcritical

Official wording: Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And Service
Inspector note: OBSERVED POTENTIALLY HAZARDOUS FOODS BEING HELD AT IMPROPER TEMPERATURES. APPROXIMATELY 1 LB EACH COOKED SHRIMP AT 68.2F AND COOKED CRAB AT 66.8F IN METAL CONTAINERS WRAPPED WITH PLASTIC WRAP SITTING ON PREP TABLE. MANAGEMENT STATES THE PREPARED FOODS WERE COOLING AND TO BE PREPARED FOR SUSHI ORDER TWO HOURS LATER. NO TEMPERATURE LOGS AVAILABLE. FOODS DISCARDED. REVIEWED PROPER COOLING METHODS OF PREPARED FOODS. CRITICAL VIOLATION 7-38-005(A).
code 3Priority
surfaces not properly sanitized

Official wording: Food Protected During Storage, Preparation, Display, Service And Transportation
Inspector note: OBSERVED FOODS NOT PROTECTED DURING PREPARATION AND STORAGE. OBSERVED EMPLOYEE PREPARING FOODS AT A DINING ROOM TABLE WHERE CUSTOMERS PASS TO HAVE ACCESS TO THE WASHROOMS AND NOT AN APPROVED FOOD PREPARATION AREA. ALSO OBSERVED RAW EGGS AND RAW CHICKEN BEING STORED IN THE COOKS LINE COOLER DIRECTLY OVER PREPARED SLICED GREEN ONIONS AND FRESH RED PEPPERS STORED DIRECTLY ON TOP OF AND TOUCHING THE RAW EGGS. SERIOUS VIOLATION 7-38-005(A).
code 16
hot/cold holding temps off

Official wording: * Certified Food Manager On Site When Potentially Hazardous Foods Are Prepared And Served
Inspector note: NO CITY OF CHICAGO CERTIFIED FOOD MANAGER ON SITE WHILE POTENTIALLY HAZARDOUS FOODS WERE BEING HELD AT IMPROPER TEMPERATURES IE: COOKED SHRIMP AT 68F. SERIOUS VIOLATION 7-38-012.
code 21
toxic chemicals mishandled

Official wording: Previous Minor Violation(S) Corrected 7-42-090
Inspector note: PREVIOUS MINOR VIOLATIONS FROM INSPECTION #1933000 ON 6-17-16 NOT CORRECTED. #32- MUST REPLACE ALL GROCERY BAGS BEING USED TO STORE FROZEN MEATS AND VEGETABLES INSIDE THE COOLER AND FREEZER. REPLACE WITH FOOD GRADE STORAGE BAG. RE- CAULK ALONG THE SPLASH GUARD OF THE 3 COMPARTMENT SINK. CAULK WORN OUT WITH BLACK MOLDY LIKE SUBSTANCE AND MAINTAIN.#33- CLEAN IN DETAIL, AND REMOVE DEBRIS ON THE MOP SINK AND MAINTAIN.#34-FLOOR UNDER AND BEHIND THE COOKING EQUIPMENT AND COOLERS IN THE COOK LINE/PREP AREA WITH GREASE, DEBRIS. MUST CLEAN IN DETAIL AND MAINTAIN. BROKEN/CRACKED FLOOR TILES THROUGH OUT PREP/KITCHEN. MUST REPAIR/REPLACE FLOOR TILES, MAKE IT SMOOTH EASILY CLEANABLE.#35-: WATER STAINED CEILING TILES INSIDE THE WOMENS WASHROOM AND ABOVE THE SUSHI PREP AREA. MUST REPLACE CEILING TILES AND MAINTAIN.HOLE IN THE WALL IN THE WOMANS WASHROOM. MUST SEAL. SERIOUS VIOLATION 7-42-090.
code 29
Food In Original Container, Properly Labeled: Customer Advisory Posted As Needed

Inspector note: ALL BULK FOOD CONTAINERS MUST BE LABELED.
code 30
Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained

Inspector note: MUST NOT USE CARDBOARD OR DUCT TAPE AS LINER FOR SHELVING IN THE KITCHEN OR INSIDE FREEZER. MUST NOT USE DUCT TAPE AS A MEANS OF REPAIR INSIDE THE DRY STORAGE REACH-IN COOLER AND FREEZER. MUST NOT USE PLASTIC OR PAPER AS LINER FOR SPLASH GUARD AT THE HAND SINK AT THE SUSHI BAR. MUST NOT USE CARD BOARD BOXES AS FOOD CONTAINERS. MUST BE WASHABLE CONTAINERS. TORN, MISSING RUBBER DOOR GASKET ON LEFT SIDE COOKS LINE COOLER, MUST REPLACE.
code 32
food prep surfaces dirty

Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
Inspector note: COOKS LINE WOODEN SITTING STOOL WITH EXCESSIVE GREASE. MUST CLEAN AND MAINTAIN.
code 33
Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used

Inspector note: FLOORS IN THE FOLLOWING AREAS WITH DIRT, DEBRIS: UNDER THE THREE COMPARTMENT SINK AND AROUND GREASE TRAP. THROUGHOUT ALL DRY STORAGE AREAS. THROUGHOUT SUSHI BAR. MUST CLEAN ALL AND MAINTAIN.
code 34
Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning Methods

Inspector note: WALL BASEBOARD WITH LARGE HOLES, MISSING BASEBOARD COVING UNDER THE THREE COMPARTMENT SINK. MUST SEAL/REPAIR.
code 35
pests in the house

Official wording: Ventilation: Rooms And Equipment Vented As Required: Plumbing: Installed And Maintained
Inspector note: WATER DOES NOT COMPLETELY TURN OFF AT THE THREE COMPARTMENT SINK. MUST REPAIR SINK TO TURN OFF.
code 38
Refrigeration And Metal Stem Thermometers Provided And Conspicuous

Inspector note: MUST PROVIDE AN INTERNAL THERMOMETER INSIDE THE FRONT DRY STORAGE AREA COOLER.
code 40
grimy wiping cloths

Official wording: Premises Maintained Free Of Litter, Unnecessary Articles, Cleaning Equipment Properly Stored
Inspector note: EMPLOYEES MUST NOT STORE PERSONAL BELONGINGS IN FOOD STORAGE OR PREPARATION AREAS.
code 41
Food (Ice) Dispensing Utensils, Wash Cloths Properly Stored

Inspector note: ALL PREP AREA WIPING CLOTHS MUST BE HELD IN A CLEAN CONTAINER WITH A SANITIZING SOLUTION.
code 43

What changed since the previous inspection?

Compared with Pass on June 17, 2016: 9 findings appeared for the first time. 4 findings recurred.

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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.