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Kai Sushi

November 20, 2017 · Pass w/ Conditions

😬mid

official resultPass w/ Conditions
resultPass w/ Conditions
inspection typeCanvass
failed findings6
critical findings2

Failed findings

certified manager paperwork missingcritical

Official wording: Facilities To Maintain Proper Temperature
Inspector note: Observed facility unable to maintain proper temperature in reach in cooler in front prep area. Observed ambient air temperature of 53.2F inside cooler. Must repair cooler to maintain ambient air temperature of 40F or less at all times. All potentially hazardous foods discarded during inspection. Cooler has been tagged and held for inspection. May not be used until unit has been repaired. 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: Observed 20lbs of potentially hazardous foods at improper temperatures in the reach in cooler and on counter in prep area. Found the following foods in the reach in prep cooler: shrimp shumi @ 53.2F- 54.5F; shrimp tempura @ 51.8F - 59.0F; lobster @ 53.6F; and soft shell crab @ 52.9F - 57.4F. Found eel @ 65.8F and crab mix @ 69.1F on the counter in prep area. Instructed all potentially hazardous foods must be kept at 40F or less or 140F or more at all times. Operator voluntarily discarded denatured foods during inspection. Operator estimated value of $400. Critical violation 7-38-005(a).
code 3Priority
hot/cold holding temps off

Official wording: * Certified Food Manager On Site When Potentially Hazardous Foods Are Prepared And Served
Inspector note: Observed no valid city of Chicago certified food manager certificate posted. (expired certificate posted.) Observed no city of Chicago certified food manager on site while potentially hazardous foods (shrimp, sushi, etc) are being prepped, cooked and served. Instructed must have a valid city of Chicago food manager certification posted in plain view of customers at all times. Instructed must have a city of Chicago certified food manager on site at all times when potentially hazardous foods are being prepped, cooked and/or served. Serious violation 7-38-012.
code 21
Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained

Inspector note: Observed plastic wrap and aluminium foil used as a liner throughout kitchen. Must remove. All surfaces must be smooth and easily cleanable. Must maintain same.
code 32
Refrigeration And Metal Stem Thermometers Provided And Conspicuous

Inspector note: Observed several coolers without thermometers inside. Instructed must have thermometers placed in a conspicuous spot in all refrigeration. Must maintain same.
code 40
Appropriate Method Of Handling Of Food (Ice) Hair Restraints And Clean Apparel Worn

Inspector note: Observed food handler in prep area without proper hair restraint. Must provide hair restraints (hats, hair nets, etc.) for all food handlers while in food prep areas. Must maintain same.
code 42

What changed since the previous inspection?

Compared with Pass w/ Conditions on February 2, 2017: 5 findings appeared for the first time. 1 finding 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.