Ej Sushi

December 15, 2014 · Fail

🪳cooked

official resultFail
resultFail
inspection typeCanvass
failed findings11
critical findings3

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Failed findings

certified manager paperwork missingcritical

Official wording: Facilities To Maintain Proper Temperature
Inspector note: FACILITIES UNABLE TO MAINTAIN PROPER TEMPERATURE. SUSHI DISPLAY COOLER FOUND AT 52F WITH FOOD SUCH AS RAW TUNA AT 54.8F. COOLER 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 CITATION ISSUED 7-38-005(A).
code 2Priority
sick-employee policy not followedcritical

Official wording: Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And Service
Inspector note: THE FOLLOWING POTENTIALLY HAZARDOUS FOODS FOUND HELD IN THE ABOVE MENTIONED COOLER AT IMPROPER TEMPERATURES. RAW TUNA AT 54.8F, RAW YELLOW TAIL FISH AT 47.9F, CRAB AT 45.1F, SALMON AT 50.4F, COOKED SHRIMP AT 48.5F, COOKED EGG AT 50.3F. APPROXIMATELY 10 LBS AT AN ESTIMATED VALUE OF $250.00. ALL FOODS DISCARDED.CRITICAL CITATION ISSUED 7-38-005(A).
code 3Priority
handwashing sink issuescritical

Official wording: Sanitizing Rinse For Equipment And Utensils: Clean, Proper Temperature, Concentration, Exposure Time
Inspector note: OBSERVED EMPLOYEE NOT SANITIZING DISHES AFTER BEING WASHED. THREE COMPARTMENT SINK NOT PROPERLY SET TO WASH, RINSE AND SANITIZE. EMPLOYEE UNAWARE THAT CHLORINE IS TO BE USED TO SANITIZE ALL DISHES IN A FINAL RINSE AND UNABLE TO SET SINK PROPERLY. DEMONSTRATED AT THIS TIME THE PROPER WAY TO SET A THREE COMPARTMENT SINK USING CHLORINE AS A SANITIZER AND INSTRUCTED TO RE-WASH ALL DISHES. CRITICAL CITATION ISSUED 7-38-005(A).
code 8Priority
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: NO PEST CONTROL LOG ON THE PREMISES OR AVAILABLE DURING THIS INSPECTION. MUST PROVIDE A RECENT PEST CO. SERVICE INVOICE AND ALL OTHER REQUIRED DOCUMENTATION. SERIOUS CITATION ISSUED 7-38-020.
code 18
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 SANITATION CERTIFICATE POSTED ON THE PREMISES. CERTIFIED MANAGER ARRIVED ON SITE AFTER BEING TELEPHONED BY EMPLOYEE WITH CERTIFICATE IN WALLET. SERIOUS CITATION ISSUED. 7-38-012.
code 21
toxic chemicals mishandled

Official wording: Previous Minor Violation(S) Corrected 7-42-090
Inspector note: PREVIOUS MINOR VIOLATION FROM 3-25-14 NOT CORRECTED. #41-MUST PROPERLY STORE ALL ITEMS 6 INCHES OFF THE FLOOR. SERIOUS CITATION ISSUED 7-42-090.
code 29
Food In Original Container, Properly Labeled: Customer Advisory Posted As Needed

Inspector note: BULK RICE CONTAINER MUST BE LABELED. ALL PREPARED, READY TO EAT FOODS IE: SPICY MAYONNAISE, MUST BE LABELED AND DATED.
code 30
Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained

Inspector note: MUST NOT USE PLASTIC WRAP AS A LINER AT SUSHI PREP STATION.
code 32
food prep surfaces dirty

Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
Inspector note: DIRTY BULK RICE CONTAINER. MUST CLEAN AND MAINTAIN.
code 33
Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used

Inspector note: FLOORS THROUGHOUT WITH DIRT AND DEBRIS. MUST CLEAN AND MAINTAIN.
code 34
Food (Ice) Dispensing Utensils, Wash Cloths Properly Stored

Inspector note: WIPING CLOTHS MUST BE STORED IN A SANITIZING SOLUTION.
code 43

What changed since the previous inspection?

Compared with Pass on March 25, 2014: 11 findings appeared for the first time. 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.