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Poke Poke

May 24, 2023 · Fail

🪳cooked

official resultFail
resultFail
inspection typeCanvass
failed findings10
critical findings1

Failed findings

Required Records Available: Shellstock Tags, Parasite Destructioncritical

Inspector note: 3-402.12(B)NO DOCUMENTATION ON SITE FOR PARASITE DESTRUCTION FOR RAW FISH FOR CONSUMPTION BY FREEZING FROM FISH PURVEYOR OR TEMPERATURE LOGS/DOCUMENTATION OF FREEZING RAW FISH FOR CONSUMPTION FROM THE LICENSEE ON SITE. MUST PROVIDE. PRIORITY VIOLATION. NO CITATION ISSUED.
code 14Priority
Proper Cooling Time And Temperature

Inspector note: OBSERVED APPROXIMATELY 10 LBS COOKED RICE IN A DEEP PLASTIC CONTAINER WITH A LID ON TOP THE PREP TABLE AT AN IMPROPER TEMPERATURE OF 73.4F. COOK STATED THE RICE WAS COOKED THAT DAY(DIFFERENT TIME GIVEN),ALSO SHE IS USING A PORTABLE FAN. NO TIME/TEMPERATURE LOGS ON SITE. REVIEWED WITH THE MANAGER PROPER COOLING PROCEDURES OF USING LOOSELY COVERED SHALLOW METAL CONTAINERS, QUICK CHILLS IN FREEZERS/TIMES REQUIRED FOR THE COOLING PROCESS.RICE DISCARDED. ESTIMATED VALUE AT $15.00 PRIORITY VIOLATION 7-38-005 CITATION ISSUED.
code 20
hot/cold holding temps off

Official wording: Proper Hot Holding Temperatures
Inspector note: FOUND TCS FOOD AT IMPROPER TEMPERATURE.COOKED WHITE AND BROWN RICE STORED INSIDE THE RICE POT UNIT AT TEMP OF 109.4F AND BROWN RICE AT TEMP OF 89.7F. HOT FOOD MUST MAINTAIN 135F AND ABOVE.NO TIME/TEMPERATURE LOGS ON SITE. FOOD DISCARDED AND DENATURED.ESTIMATE 8 POUNDS,VALUE 10.00 PRIORITY VIOLATION:7-38-005 CONSOLIDATED WITH BELOW VIOLATION
code 21
cold food not cold enough

Official wording: Proper Cold Holding Temperatures
Inspector note: WE OBSERVED TCS FOODS AT IMPROPER TEMPERATURE STORED INSIDE THE DISPLAY PREP SERVING COOLER:COOKED DICED CHICKEN AT TEMP OF 45.3 TO 46.4F; SCALLOP AT TEMP OF 51.3F; DICED TUNA WITH MARINATE SAUCE AT TEMP OF 44.6F;DICED TUNA 45.9F; DICED SALMON AT TEMP OF 50.7F.FOOD DISCARDED AND DENATURED BY THE MANAGER.ESTIMATE POUNDS 15,VALUE 200. PRIORITY VIOLATION: 7-38-005,CITATION ISSUED
code 22
toxic chemicals mishandled

Official wording: Compliance With Variance/Specialized Process/Haccp
Inspector note: 3-502.11(B)NO SUSHI RICE LAB LETTER TEST ON SITE NOR Ph METERED UNIT ON SITE. INSTRUCTED MANAGER TO PROVIDE SUSHI RICE LAB LETTER. MUST BE WITHIN 5 YEARS, OR Ph METERED UNIT ON PREMISES. PRIORITY FOUNDATION 7-38-005. NO CITATION ISSUED.
code 29
Approved Thawing Methods Used

Inspector note: FOUND CHICKEN BREAST THAWING IN A STEINLESS PAN ON TOP HOT RICE CONTAINER, WHICH WAS ON TOP PREP TABLE IN PREP BASEMENT AREA. INSTRUCTED ON PROPER THAWING METHODS (UNDER REFRIGERATION OR COLD RUNNING WATER 70F OR BELOW IN A SINK,NO MORE THAN TWO HOURS,FOOD MUST BE COOKED IMMEDIATELY). CORE VIOLATION.
code 35
grimy wiping cloths

Official wording: Wiping Cloths: Properly Used & Stored
Inspector note: A BUCKET WITH SANITIZE SOLUTION AND CLEAN LINEN MUST BE PROVIDED AT PREP TABLES
code 41
Utensils, Equipment & Linens: Properly Stored, Dried, & Handled

Inspector note: MUST NOT STORE CLEAN CUTTING BOARD ON THE BACK-SPLASH OF THE PREP COMPARTMENT SINK.
code 44
surfaces / setup not up to code

Official wording: Food & Non-Food Contact Surfaces Cleanable, Properly Designed, Constructed & Used
Inspector note: ADDITIONAL SINK STOPPERS IS NEEDED FOR FOR THE THREE COMPARTMENT SINK IN BASEMENT PREP AREA.
code 47
All Food Employees Have Food Handler Training

Inspector note: ADDITIONAL FOOD HANDLER TRAINING CERTIFICATE PROVIDED ON SITE,INSTRUCTED TO PROVIDE
code 57

What changed since the previous inspection?

Compared with Pass on September 30, 2022: 9 findings appeared for the first time. 1 finding recurred. 2 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.