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Nori Sushi & Noodle Shop

March 15, 2017 · Pass w/ Conditions

😬mid

official resultPass w/ Conditions
resultPass w/ Conditions
inspection typeCanvass
failed findings6
critical findings4

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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: LOOKING FOR FRONT EXPOSED HAND SINK NOT ABLE TO LOCATED DUE TO NOT ACCESSIBLE, COMPLETELY COVERED WITH ITEMS(CONTAINERS,NAPKINS ETC),THE FAUCET TURNED TO THE LEFT.MANAGER REMOVED ALL ITEMS AFTER NOTICE THAT I WAS LOOKING FOR IT.EXPOSED HAND SINK AT DISH ROOM NO SOAP AND PAPER TOWELS,EXPOSED HAND SINKS AT SUSHI BAR NO PAPER TOWELS; EXPOSED HAND SINK AT REAR DISH ROOM NO PAPER TOWELS.SOAP AND PAPER TOWELS WERE PROVIDED AT SAID SINK AFTER MY REQUEST.INSTRUCTED TO PROVIDE SOAP AND PAPER TOWELS AT SAID SINK AAT ALL TIMES FOR PROPER HAND WASHING CRIITICAL VIOLATION:7-38-030
code 12Priority
certified manager paperwork missingcritical

Official wording: Facilities To Maintain Proper Temperature
Inspector note: PREP COOLER AT FRONT PREP AREA MAINTAINS AIR TEMP OF 46.7F.COOLER MUST MAINTAIN AIR TEMP OF 40F AND BELOW. POTENTIALLY HAZARDOUS FOOD WERE STORED INSIDE THE UNIT:TOFU,SHRIMPS,COOKED NOODLES ETC.THEIR OWN THERMOMETER SHOWED 48F.TAGGED UNIT "HELD FOR INSPECTION" DO NOT USE. 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: POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE: COOKED WIDE NOODLE AT TEMP OF 55.9F;RAW SHRIMP AT TEMP OF 45.3F TO 45.7F; TOFU 44.9F TO 45.6F; MARINADE SEAWEEDS FOR SALAD AT TEMP OF 46.4F TO 46.7F; RAW BEEF AT TEMP OF 46.5F TO 46.8F. COLD FOOD MUST MAINTAIN TEMP OF 40F AND BELOW.FOOD DISCARDED AND DENATURED POUNDS 2.75,VALUE 32 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: POOR HYGIENIC PRACTICES. OBSERVED ONE EMPLOYEES AT PREP AREA GRABBED BEAN SPROUT WITH BARE HAND CONTACT AND PUT IT TO CUSTOMER PLATE. AFTER OPENING AND CLOSE COOLER,IN AND OUT THE PREP AREA.EMPLOYEE WAS WEARING ONE GLOVE ONLY. NO HAND WASHING. OBSERVED EMPLOYEE HOLDING/TALKING ON THE PHONE WITH GLOVED HANDS IN PREP AREA(HANDLING FOOD) AND THROUGHOUT THE PREMISES.MANAGER AND EMPLOYEE KEEP ON PASSING THE PHONE FROM ONE PERSON TO THE OTHER. NO HAND WASHING NOR CHANGING OF THE GLOVES.INSTRUCTED TO WASH HANDS PRIOR TO PUT ON GLOVES,AND NO BARE HAND CONTACT WITH READY TO EAT FOOD. MANAGER EXPLAINED HAND WASHING PROCEDURE TO EMPLOYEE IN THEIR LANGUAGE CRITICAL VIOLATION:7-38-010(A)
code 6Priority
Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained

Inspector note: SPLASH GUARD IS NEEDED BETWEEN THE EXPOSED AND PREP COUNTER AT SUSHI AREA.SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT SURFACE
code 32
Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning Methods

Inspector note: OBSERVED EXCESS STAINS AND BULGED CEILING TILES AT SOUTH PREP AREA/DISH ROOM,INSTRUCTED TO REMOVE REPLACE.
code 35

What changed since the previous inspection?

Compared with Pass on August 16, 2016: 6 findings appeared for the first time. 1 previous finding 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.