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Ponzu Sushi

January 9, 2012 · Pass w/ Conditions

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official resultPass w/ Conditions
resultPass w/ Conditions
inspection typeCanvass
failed findings8
critical findings2

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Failed findings

Source Of Cross Contamination Controlled I.E. Cutting Boards, Food Handlers, Utensils, Etccritical

Inspector note: All food shall be protected from contamination and the elements, and so shall all food equipment, containers, utensils, food contact surfaces and devices, and vehicles. OBSERVED DURING INSPECTION EMPLOYEE USING DIRTY WIPING CLOTH TO WIPE OFF KNIFE USED CUTTING RAW FISH THEN WIPE CUTTING BOARD AND HANDS WITH SAME CLOTH. REVIEWED WITH PENDING CERTIFIED MANAGER POSSIBLE MEANS OF CROSS-CONTAMINATION. KNIVES AND CUTTING BOARD CLEANED AND SANITIZED.
code 4Priority
handwashing sink issuescritical

Official wording: Sanitizing Rinse For Equipment And Utensils: Clean, Proper Temperature, Concentration, Exposure Time
Inspector note: Equipment and utensils should get proper exposure to the sanitizing solution during the rinse cycle. Bactericidal treatment shall consist of exposure of all dish and utensil surfaces to a rinse of clean water at a temperature of not less than 180F. OBSERVED DURING INSPECTION EMPLOYEE WASHING DISHES IN THREE COMPARTMENT SINK WITHOUT SANITIZING. SINK NOT PROPERLY SET WITH SANITIZING OR RINSE COMPARTMENTS. DEMONSTRATED PROPER SET UP OF THREE COMPARTMENT SINK TO WASH, RINSE AND SANITIZE WITH CHLORINE TO 100 PPM.
code 8Priority
Clean Multi-Use Utensils And Single Service Articles Properly Stored: No Reuse Of Single Service Articles

Inspector note: Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use. MUST NOT STORE TO GO CONTAINERS OR NAPKINS IN MENS WASHROOM.
code 31
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. MUST NOT USE TIN FOIL AS LINER FOR EQUIPMENT OR ELECTRICAL PIPING ON COOKS LINE. CLOTH CURTAINS TO FOOD PREP SOILED AND STAINED. MUST CLEAN.
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. EXTERIOR ALL COOKS LINE EQUIPMENT DIRTY WITH GREASE AND FOOD DEBRIS. MUST CLEAN AND MAINTAIN.
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. FLOORS THROUGHOUT ENTIRE ESTABLISHMENT WITH DIRT AND DEBRIS. MUST CLEAN 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. WALLS IN BOTH WASHROOMS IN POOR REPAIR WITH PEELING RUBBER SEALS ON BASEBOARDS. MUST REPAIR. EXCESSIVE FOOD SPLATTER ON WALLS IN FRONT SUSHI BAR AREA. MUST CLEAN.
code 35
Food (Ice) Dispensing Utensils, Wash Cloths Properly Stored

Inspector note: Between uses and during storage ice dispensing utensils and ice receptacles shall be stored in a way that protects them from contamination. WIPING CLOTHS MUST BE STORED IN A CLEAN CONTAINER WITH A SANITIZING SOLUTION.
code 43

What changed since the previous inspection?

Compared with Pass on June 23, 2010: 6 findings appeared for the first time. 2 findings recurred.

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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.