✓!

Ninja

June 9, 2017 · Pass w/ Conditions

😬mid

official resultPass w/ Conditions
resultPass w/ Conditions
inspection typeCanvass
failed findings9
critical findings2

Failed findings

certified manager paperwork missingcritical

Official wording: Facilities To Maintain Proper Temperature
Inspector note: FOUND (2) FACILITIES WITH POTENTIALLY HAZARDOUS FOODS (REACH-IN COOLER AND PREP COOLER) IN REAR PREP/COOKING AREA NOT MAINTAINING PROPER TEMPERATURE. REACH-IN COOLER AIR TEMPERATURE OF 48.9F AND PREP COOLER AIR TEMPERATURE 50.2F. INSTRUCTED MANAGER, COOLERS WITH POTENTIALLY HAZARDOUS FOODS MUST MAINTAIN COLD HOLDING TEMPERATURE OF 40F OR BELOW AND HOT HOLDING TEMPERATURE OF 140F OR ABOVE. THE SAID 2 COOLERS ARE TAGGED 'HELD FOR INSPECTION'. INSTRUCTED NOT TO USE UNTIL 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: FOUND POTENTIALLY HAZARDOUS FOODS NOT MAINTAINING PROPER TEMPERATURE REQUIREMENTS DURING STORAGE INSIDE REACH-IN COOLER (AIR TEMPERATURE OF 48.9F) AND INSIDE PREP COOLER (AIR TEMPERATURE OF 50.2). NOTED INTERNAL TEMPERATURE OF THE FOLLOWING PRODUCTS: CHICKEN AT 52.3F/50.6F, COOKED RICE AT 51.2F, TOFU AT 48.9F, BEEF AT 50.8F, EGGS AT 48.9F/47.8F. INSTRUCTED MANAGER, POTENTIALLY HAZARDOUS FOODS MUST MAINTAIN COLD HOLDING TEMPERATURE OF 40F OR BELOW AND HOT HOLDING TEMPERATURE OF 140F OR ABOVE. MANAGER DISCARDED THE SAID FOOD PRODUCTS. TOTAL VALUE $50.00, TOTAL WEIGHT 20 LBS. CRITICAL VIOLATION 7-38-005(A)
code 3Priority
Food In Original Container, Properly Labeled: Customer Advisory Posted As Needed

Inspector note: COOKED, PREPARED FOOD HELD OVER 24 HOURS MUST HAVE LABEL AND DATE.
code 30
Clean Multi-Use Utensils And Single Service Articles Properly Stored: No Reuse Of Single Service Articles

Inspector note: PLATES ON TABLE SETTINGS MUST BE RESET WHEN CUSTOMER IS SEATED TO PREVENT CONTAMINATION.
code 31
food prep surfaces dirty

Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
Inspector note: INSTRUCTED TO DETAIL CLEAN AND MAINTAIN INTERIOR SURFACES OF EXPOSED HAND SINK AND PREP SINK BEHIND SUSHI BAR.
code 33
Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used

Inspector note: INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOORS WITH GREASE AND FOOD DEBRIS ALONG THE WALLS AND IN ALL CORNERS IN REAR PREP AREA.
code 34
Refrigeration And Metal Stem Thermometers Provided And Conspicuous

Inspector note: INSTRUCTED TO PROVIDE THERMOMETER VISIBLE AND ACCURATE INSIDE ALL COOLERS.--------MUST PROVIDE METAL STEM THERMOMETER AVAILABLE FOR HOT AND COLD HOLDING TEMPERATURE OF FOOD PRODUCTS.
code 40
grimy wiping cloths

Official wording: Premises Maintained Free Of Litter, Unnecessary Articles, Cleaning Equipment Properly Stored
Inspector note: INSTRUCTED TO DETAIL CLEAN AND MAINTAIN INSIDE AIR CONDITIONING CLOSET IN REAR.
code 41
Food (Ice) Dispensing Utensils, Wash Cloths Properly Stored

Inspector note: NOTED WIPING CLOTHS IN PREP/COOKING AREA. MUST BE STORED IN AN APPROVED SANITIZER (100 PPM) TO PREVENT CONTAMINATION.
code 43

What changed since the previous inspection?

Compared with Pass on November 21, 2016: 7 findings appeared for the first time. 2 findings recurred. 1 previous finding did not recur.

Browse this restaurant's inspections

More restaurants in Portage Park

See every restaurant in Portage Park →

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.