✓!

I Love Sushi

February 4, 2015 · Pass w/ Conditions

😬mid

official resultPass w/ Conditions
resultPass w/ Conditions
inspection typeCanvass
failed findings6
critical findings3

← Back to the current restaurant page

Failed findings

certified manager paperwork missingcritical

Official wording: Facilities To Maintain Proper Temperature
Inspector note: DISPLY PREP COOLER AT FOOD LINE MAINTAINING IMPROPER TEMPERATURE OF 58.8F. OBSERVED SEVERAL SLIDING DOORS ON COOLER IN POOR REPAIR,( BROKEN OFF). COOLER MUST MAINTAIN 40F OR BELOW.MUST USE ANOTHER COOLER ON PREMISES THATS 40F OR BELOW,-CDI. CRITICAL VIOLATION ISSUED 7-38-005A.
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 FOODS MAINTAINED AT IMPROPER TEMPERATURES INSIDE PREP COOLER.RAW SALMON FISH-56.F,RAW TALAPIA FISH-60.9F,COOKED,SHRIMP-60.5F,COOKED TUNA-58.1F,COOKED EEL-60.8F,RAW TUNA 56.8F.APPOX 19LBS OF FOOD AT COST APPROX $85.00 WAS REMOVED AND DISCARDED BY OWNER.MUST MAINTAIN COLD FOODS AT 40F OR BELOW. CRITICAL VIOLATION ISSUED 7-38-005A
code 3Priority
Source Of Cross Contamination Controlled I.E. Cutting Boards, Food Handlers, Utensils, Etccritical

Inspector note: OBSERVED EVIDENCE OF CROSS CONTAMINATION DURING INSPECTION,IE-TWO FOOD HANDLERS PREPARING FOOD ORDERS USED BOTH CUTTING BOARDS SIDE BY SIDE PREPING RAW FISH ON THE SAME CUTTING BOARDS THEN PROCEEDED TO PREPARE SISHI ORDER (COOKED CRAB STICK),AND OBSERVED COOKED RICE SISHI ROLLS TOUCHING THE SAME CUTTING BOARDS RAW SUSHI WAS PREPED ON.ALSO USING SAME GLOVES TO HANDLE RAW FISH, AND COOKED SUSHI.INSTRUCTED TO REMOVE CUTTING BOARDS TO BE WASHED,RINSE AND SANITIZED . EQUIPMENT MUST BE SANITIZED IF GOING FROM RAW FOODS TO COOKED FOODS.-CDI.CRITICAL VIOLATION ISSUED 7-38-005A
code 4Priority
Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained

Inspector note: 2-DOORS ON PREP COOLER IN POOR REPAIR.MUST REPLACE.
code 32
food prep surfaces dirty

Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
Inspector note: OBSERVED STOVE/COOKING EQUIPMENT AND COOLERS NOT CLEANED OF FOOD AND DEBRIS.MUST CLEAN/MAINTAIN.
code 33
Food Handler Requirements Met

Inspector note: NO PROOF OF EMPLOYEES WITH NEW FOOD HANDLERS CERTIFICATE .MUST PROVIDE BY NEXT ROUNTINE INSPECTION.
code 45

What changed since the previous inspection?

Compared with Pass on August 26, 2014: 4 findings appeared for the first time. 2 findings recurred.

Browse this restaurant's inspections

More restaurants in Loop

See every restaurant in Loop →

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.