✓!

Sakae

January 10, 2017 · Pass w/ Conditions

😬mid

official resultPass w/ Conditions
resultPass w/ Conditions
inspection typeComplaint
failed findings8
critical findings3

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: OBSERVED THE KITCHEN HAND SINK TO BE INACCESSIBLE DUE TO A HOSE BEING ATTACHED TO THE FAUCET AND A STRAINER BASKET SITTING IN THE BASIN OF THE SINK. ALSO NOTED NO SOAP AT THE SUSHI STATION HAND SINK. INSTRUCTED THAT HAND SINKS MUST BE EASILY ACCESSIBLE FOR HANDWASHING AT ALL TIMES AND PROVIDED WITH A SUPPLY OF SOAP AND PAPER TOWELS. OPERATOR DISCONNECTED THE HOSE AND PROVIDED SOAP DURING INSPECTION. CRITICAL VIOLATION: 7-38-030
code 12Priority
certified manager paperwork missingcritical

Official wording: Facilities To Maintain Proper Temperature
Inspector note: OBSERVED THE 1 DOOR UPRIGHT COOLER NEAR THE SUSHI STATION TO BE HOLDING IMPROPER AMBIENT TEMPERATURE OF 51 DEGREES WITH POTENTIALLY HAZARDOUS FOODS STORED INSIDE. THE UNIT WAS TAGGED DURING INSPECTION AND MUST NOT BE USED TO STORE POTENTIALLY HAZARDOUS FOODS UNTIL THE CDPH HAS REMOVED THE TAG. INSTRUCTED THAT COLD HOLDING FACILITIES MUST BE MAINTAINED AT 40 DEGREES OR BELOW AT ALL TIMES. 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: OBSERVED HOT AND COLD POTENTIALLY HAZARDOUS FOOD STORED AT IMPROPER TEMPERATURES. NOTED 7 LBS SOUP WORTH $10 IN THE STEAM TABLE AT 110 DEGREES AND 102 DEGREES. NOTED 1 LB OF SHRIMP WORTH $5 STORED IN THE COOK LINE COOLER AT 50 DEGREES. IN THE 1 DOOR UPRIGHT COOLER NEAR THE SUSHI PREP AREA, NOTED 10 LBS OF PRODUCT WORTH $120 AT IMPROPER TEMPERATURES: ROE (CAVIAR), 51 DEGREES; FISH, 52 DEGREES; CREAM CHEESE, 51 DEGREES; SQUID SALAD, 52 DEGREES; BEEF, 52 DEGREES. OPERATOR VOLUNTARILY DISCARDED AND DENATURED THESE PRODUCTS. INSTRUCTED THAT FACILITIES MUST HOLD POTENTIALLY HAZARDOUS FOODS AT PROPER TEMPERATURES: HOT FOODS AT 140 DEGREES OR ABOVE, COLD FOODS AT 40 DEGREES OR BELOW. CRITICAL VIOLATION: 7-38-005(A)
code 3Priority
Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained

Inspector note: OBSERVED PLASTIC GROCERY BAGS BEING USED TO STORE PRODUCE IN THE BASEMENT COOLER. INSTRUCTED TO PROVIDE FOOD-GRADE CONTAINERS/BAGS FOR FOOD STORAGE, OR PROVIDE DOCUMENTATION THAT THE BAGS IN USE ARE FOOD GRADE. OBSERVED HEAVY FROST BUILD UP IN THE 1 DOOR UPRIGHT FREEZER IN THE MAIN KITCHEN. INSTRUCTED TO DEFROST THE UNIT.
code 32
food prep surfaces dirty

Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
Inspector note: OBSERVED SOILED KNIVES BEING STORED IN THE KNIFE RACK. INSTRUCTED TO STORE ALL MULTI-USE UTENSILS CLEAN AND DRY BETWEEN USES. OBSERVED ACCUMULATION OF ASHES AND CHARRED SEDIMENT IN THE TRAY UNDER THE LEFT WOK. INSTRUCTED TO EMPTY THE TRAY AND MAINTAIN THE AREA TO BE CLEAN.
code 33
Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used

Inspector note: OBSERVED BROKEN AND MISSING FLOOR TILES IN THE AREA LEADING FROM THE SUSHI STATION TO THE MAIN KITCHEN. ALSO NOTED CRACKED AND SHIFTING TILES IN THE CENTER OF THE COOK LINE, UNDERNEATH THE COOKING EQUIPMENT. INSTRUCTED TO REPAIR THE FLOORS TO BE SMOOTH, NON-ABSORBENT AND EASILY CLEANABLE. NOTED ACCUMULATION OF OIL AND FOOD DEBRIS ON THE FLOOR UNDER THE COOKING EQUIPMENT NEAR THE WALL. INSTRUCTED TO CLEAN AND MAINTAIN.
code 34
Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning Methods

Inspector note: OBSERVED A MAJOR CRACK IN THE PAINT AND/OR DRYWALL APPROX. 4 FEET LONG IN THE WALL ABOVE THE SOUP STEAM TABLE. ALSO NOTED APPROX. 7-10 SCREW HOLES IN THE WALL NEAR THE WIRE RACK IN THE SAME AREA. INSTRUCTED TO REPAIR THE WALL TO BE SMOOTH AND EASILY CLEANABLE. OBSERVED ACCUMULATION OF GREASE ON THE INTERIOR OF THE HOOD. INSTRUCTED TO CLEAN AND MAINTAIN.
code 35
pests in the house

Official wording: Ventilation: Rooms And Equipment Vented As Required: Plumbing: Installed And Maintained
Inspector note: OBSERVED A LEAKING PIPE IN THE BASEMENT NEAR THE GREASE TRAP. INSTRUCTED TO REPAIR THE LEAK.
code 38

What changed since the previous inspection?

Compared with Pass w/ Conditions on June 24, 2016: 7 findings appeared for the first time. 1 finding recurred. 2 previous findings did not recur.

Browse this restaurant's inspections

More restaurants in Lake View

See every restaurant in Lake View →

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.