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Nano Sushi

July 16, 2010 · Fail

🪳cooked

official resultFail
resultFail
inspection typeLicense
failed findings4
critical findings1

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Failed findings

food received at unsafe tempscritical

Official wording: Hand Washing Facilities: With Soap And Sanitary Hand Drying Devices, Convenient And Accessible To Food Prep Area
Inspector note: Adequate and convenient hand washing facilities shall be provided for all employees. OBSERVED FRONT SUSHI AREA IN NEED OF INSTALLING AN EXPOSED HAND SINK.(REMOVE 2 COMPARTMENT SINK BEING USED AS HAND SINK)
code 12Priority
Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained

Inspector note: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.OBSERVED RAW WOOD IN BASEMENT STORAGE AREA INSTRUCTED TO SEAL RAW WOOD.
code 32
Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning Methods

Inspector note: The walls and ceilings shall be in good repair and easily cleaned.OBSERVED BASEMENT WALL IN POOR REPAIR INSTRUCTED TO CLEAN AND REPAINT.(OWNER SIDE)
code 35
grimy wiping cloths

Official wording: Premises Maintained Free Of Litter, Unnecessary Articles, Cleaning Equipment Properly Stored
Inspector note: All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors. Cleaning equipment shall be properly stored away from food, utensils, equipment, and clean linens.OBSERVED CLUTTER IN REAR YARD INSTRUCTED TO REMOVE WOOD, OLD EQUIPMENT, WEEDS, ALSO THE WEEDS ALONG THE SIDE OF THE BUILDING.
code 41

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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.