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Ringo

October 18, 2011 · Pass w/ Conditions

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

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Failed findings

food from a questionable sourcecritical

Official wording: Adequate Number, Convenient, Accessible, Designed, And Maintained
Inspector note: Adequate and convenient toilet facilities shall be provided. They should be properly designed, maintained, and accessible to employees at all times. EXPOSED HAND SINK IN SUSHI BAR PREP AREA NOT MAINTAINED. OBSERVED STYROFOAM PLATES STORED INSIDE SINK. FOOD BEING PREPARED IN AREA AT TIME OF INSPECTION.
code 11Priority
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. LOW TEMPERATURE CHEMICAL DISH MACHINE NOT PROPERLY DISPENSING SANITIZER WHILE DISHES BEING WASHED. FOUND 0PPM AFTER SEVERAL ATTEMPTS. NO CHEMICAL TEST STRIPS ON PREMISES. MACHINE TAGGED HELD FOR INSPECTION AND MUST NOT USE UNTIL REPAIRED AND MAINTAINS RINSE AT 100PPM, FAX REQUEST TO 312-746-4240 FOR INSPECTION AND TAG REMOVAL.
code 8Priority
surfaces not properly sanitized

Official wording: Food Protected During Storage, Preparation, Display, Service And Transportation
Inspector note: All food should be properly protected from contamination during storage, preparation, display, service, and transportation. OBSERVED THE FOLLOWING FOODS INSIDE WALK-IN COOLER NOT PROTECTED DURING STORAGE. RAW EGGS BEING STORED ON SHELVING ABOVE CASE OF UNCOVER FRESH LETTUCE. RAW CHICKEN BEING STORED ABOVE READY TO EAT PREPARED SUSHI ROLLS. RAW FISH STORED ABOVE READY TO EAT CUT VEGETABLES.
code 16
Food In Original Container, Properly Labeled: Customer Advisory Posted As Needed

Inspector note: All food not stored in the original container shall be stored in properly labeled containers.ALL PREPARED FOODS IN WALK-IN COOLER MUST BE LABELED AND DATED.
code 30
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. SHELVING UNDER PREP TABLES ON COOKS LINE DIRTY. MUST CLEAN AND MAINTAIN. TORN RUBBER DOOR GASKETS ON SUSHI PREP TWO DOOR COOLER. MUST REPLACE. REAR METAL EXIT DOOR ON TOP SEAL IN POOR REPAIR/RUSTED. MUST REPLACE REPAIR.
code 32
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. MUST NOT USE CARDBOARD AS MATTING FOR FLOORS THROUGHOUT INCLUDING BASEMENT AND WALK-IN FREEZER.
code 34
pests in the house

Official wording: Ventilation: Rooms And Equipment Vented As Required: Plumbing: Installed And Maintained
Inspector note: Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health. LEAK AT NOZZLE ON THREE COMPARTMENT SINK. MUST REPAIR.
code 38
grimy wiping cloths

Official wording: Premises Maintained Free Of Litter, Unnecessary Articles, Cleaning Equipment Properly Stored
Inspector note: All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors. EMPLOYEES PERSONAL BELONGINGS MUST NOT BE STORED IN FOOD PREP AREAS.
code 41
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. COOKS LINE WIPING CLOTHS MUST BE STORED IN A CLEAN CONTAINER WITH A SANITIZING SOLUTION. USED DIRTY CLOTHS MUST NOT BE HUNG TO DRY ON OR OVER CLEAN HANGING UTENSILS ABOVE THREE COMPARTMENT SINK.
code 43

What changed since the previous inspection?

Compared with Pass on September 21, 2010: 8 findings appeared for the first time. 1 finding 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.