Oysy

• official resultFail
• resultFail
• inspection typeCanvass
• failed findings6
• critical findings0

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Failed findings

• ☠️toxic items stored near food
  Official wording: No Evidence Of Rodent Or Insect Outer Openings Protected/Rodent Proofed, A Written Log Shall Be Maintained Available To The Inspectors
  Inspector note: All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines. OBSERVED OVER 30 LIVE SMALL FLIES ON WALLS AT BAR, DISHWASH AREA AND SUSHI PREP AREA. MUST ELIMINATE ALL PEST ACITIVITY BY DATE OF REINSPECTION (06/24/11).
  code 18
• ⚠️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. SUSHI PREP AREA REACH IN COOLERS DOOR RUBBER GASKETS RIPPED. MUST REPAIR OR REPLACE ALL DAMAGED COOLERS DOOR GASEKTS.
  code 32
• 🧫food prep surfaces dirty
  Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
  Inspector note: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. THE FOLLOWING NOT CLEAN- OBSERVED SLIGHT LIME BUILD UP INSIDE ICE MACHINE, ACCUMULATED FOOD DEBRIS ON SHELVES THROUGHOUT FRONT AND BACK PREP AREAS, EXTERIOR OF ALL SINKS WITH FOOD DEBRIS IN PREP AREAS, BAR GUN HOLDERS WITH LIME BUILD UP AND EXTERIOR OF GREASE TRAP WITH FOOD/GREASE BUILD UP. MUST DETAIL CLEAN AND MAINTAIN ALL UNCLEAN EQUIPMENT.
  code 33
• ⚠️Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used
  Inspector note: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. OBSERVED ACCUMULATED FOOD DEBRIS/DIRT BUILD UP INSIDE ALL FLOOR DRAINS AND FOOD BUILD UP UNDER AND AROUND ALL EQUIPMENT THROUGHOUT BOTH PREP AREAS AND DISHWASH AREA. MUST DETAIL CLEAN FLOOR AND INTERIOR OF ALL UNCLEAN FLOOR DRAINS AND MAINTAIN.
  code 34
• ⚠️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 DUST BUILD UP/FOOD DEBRIS ON WALLS THROUGHOUT REAR PREP AREA AND FOOD DEBRIS ON WALLS AT BAR. MUST DETAIL CLEAN AND MAINTAIN ALL WALLS.
  code 35
• ⚠️Refrigeration And Metal Stem Thermometers Provided And Conspicuous
  Inspector note: All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units. NO THERMOMETERS INSIDE SUSHI DISPLAY COOLERS. MUST PROVIDE WORKING THERMOMETERS FOR COOLERS.
  code 40

What changed since the previous inspection?

Compared with Pass on November 5, 2010: 6 findings appeared for the first time.

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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.