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Gorilla Sushi Bar

July 13, 2017 · Pass w/ Conditions

😬mid

official resultPass w/ Conditions
resultPass w/ Conditions
inspection typeCanvass
failed findings9
critical findings3

Failed findings

food from a questionable sourcecritical

Official wording: Adequate Number, Convenient, Accessible, Designed, And Maintained
Inspector note: OBSERVED SUSHI PREP EXPOSED HAND SINK NOT ACCESSIBLE. FOUND BLOCKED BY GARBAGE CAN AND UNABLE TO REACH TO ADEQUATELY WASH HANDS. MANAGEMENT REMOVE GARBAGE CAN. CRITICAL VIOLATION 7-38-030.
code 11Priority
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 AT IMPROPER TEMPERATURES. APPROXIMATELY 3 LBS RAW TUNA FOUND AT 61.9F IN THE SUSHI PREP TWO DOOR COOLER. COOLER FOUND AT 38F. ALSO NOTED, 5 LBS MISO SOUP AT 128.3F. SOUP WAS STORED IN A POT WITH A TIGHT FITTING LID ON AN ELECTRIC BURNER THAT WAS TURNED OFF FOR THE RESTAURANT CLOSING BETWEEN 2:30PM TO 5:00PM. EMPLOYEE STATES THE SOUP WAS TO BE TURNED BACK ON AT 5PM. REVIEWED PROPER COOLING METHODS. COOL HOT FOODS FROM 140F TO 70F IN TWO HOURS AND 70F TO 40F IN FOUR HOURS. ALL FOODS DISCARDED. MANAGEMENT STATES ESTIMATED VALUE TO BE $25.00. CRITICAL VIOLATION 7-38-005(A).
code 3Priority
hand hygiene slippingcritical

Official wording: Hands Washed And Cleaned, Good Hygienic Practices; No Bare Hand Contact With Ready-To-Eat Foods.
Inspector note: OBSERVED POOR HYGIENIC PRACTICES. EMPLOYEE OBSERVED PREPARING READY TO EAT SUSHI ROLLS WEARING RUBBER GLOVES THEN RECEIVING A PHONE CALL ON A CELL PHONE, ANSWERING THE PHONE WITH GLOVED HANDS THEN CONTINUE TO PREPARE FOODS WEARING THE SAME GLOVES. ALSO OBSERVED THE SAME EMPLOYEE CHANGING GLOVES WITHOUT WASHING HANDS BEFORE OR AFTER EACH GLOVE USE. REVIEWED PROPER GLOVE USAGE WITH MANAGEMENT. CRITICAL VIOLATION 7-38-010(A).
code 6Priority
Food In Original Container, Properly Labeled: Customer Advisory Posted As Needed

Inspector note: ALL PREPARED FROZEN FOODS MUST BE LABELED AND DATED.
code 30
Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained

Inspector note: MUST NOT USE NEWS PAPER AS LINER FOR SHELVING THROUGHOUT FACILITY.
code 32
Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used

Inspector note: MUST NOT USE CARDBOARD AS MATTING FOR FLOORS THROUGHOUT.
code 34
pests in the house

Official wording: Ventilation: Rooms And Equipment Vented As Required: Plumbing: Installed And Maintained
Inspector note: MUST REMOVE THE FILTERED WATER PURIFYING SYSTEM FROM THE SUSHI PREP EXPOSED HAND SINK AND ATTACH TO AN INSTALLED ONE COMPARTMENT PREP SINK IN THE SUSHI PREP AREA.
code 38
grimy wiping cloths

Official wording: Premises Maintained Free Of Litter, Unnecessary Articles, Cleaning Equipment Properly Stored
Inspector note: ALL UNUSED EQUIPMENT IE: COOLERS, GRILLS, PREP TABLES MUST BE REMOVED FROM THE REAR PATIO TO PREVENT RODENT HARBORING.
code 41
Food (Ice) Dispensing Utensils, Wash Cloths Properly Stored

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

What changed since the previous inspection?

Compared with Pass w/ Conditions on October 13, 2016: 6 findings appeared for the first time. 3 findings recurred. 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.