Fishing Cat Sushi Bar & Thai Cuisine

• official resultPass w/ Conditions
• resultPass w/ Conditions
• inspection typeCanvass
• failed findings4
• critical findings2

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Failed findings

• 📋certified manager paperwork missingcritical
  Official wording: Facilities To Maintain Proper Temperature
  Inspector note: FOUND SUSHI COOLER AT IMPROPER TEMPERATURE: AIR TEMP OF 47.F TO F.UNIT HAD A BUILD-UP OF ICE. UNIT MUST MAINTAIN TEMP OF F AND BELOW.TAGGED UNIT "HELD FOR INSPECTION" DO NOT USE. POTENTIALLY HAZARDOUS FOOD WERE STORED INSIDE THE UNIT. CRITICAL VIOLATION: 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: FOUND POTENTIALLY HAZARDOUS FOOD STORED INSIDE THE SUSHI COOLER AT IPMPROPER TEMPERATURE: TUNA AT TEMP OF 58.6F, SALMON AT TEMP OF 51.6F; OTHER KINF OF FISH AT TEMP OF 45.7F TO 47.8F.ALSO FOUND DICED TOFU AT TEMP OF 47.6F TO 61.7,STORED INSIDE THE REACH-IN COOLER,HOWEVER UNIT MAINTAINED AIR TEMP OF 39.9F. FOOD DISCARDED AND DENATURED. POUNDS 15 VALUE $180. CRITICAL VIOLATION: 7-38-005(A)
  code 3Priority
• 🧫food prep surfaces dirty
  Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
  Inspector note: OBSERVED PIPE IN PREP AREA ABOVE THE PREP TABLE STAINED WITH GRIMES, INSTRUCTED TO CLEAN AND MAINTAIN.
  code 33
• ⚠️Refrigeration And Metal Stem Thermometers Provided And Conspicuous
  Inspector note: STEM THERMOMETER IS NEEDED TO BE ABLE TO CHECK FOOD TEMPERATURES.
  code 40

What changed since the previous inspection?

Compared with Pass on April 23, 2012: 4 findings appeared for the first time. 4 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.