Cooked?✓!
San Soo Gab San
November 15, 2013 · Pass w/ Conditions
😬mid
- official resultPass w/ Conditions
- resultPass w/ Conditions
- inspection typeComplaint
- failed findings10
- critical findings4
Failed findings
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food from a questionable sourcecriticalOfficial wording: Adequate Number, Convenient, Accessible, Designed, And MaintainedInspector note: NOTED EXPOSED HAND WASH SINK AT THE PREP AREA NEXT TO THE 3 COMPARTMENT SINK CLOGGED. (WATER NOT DRAINING). INSTRUCTED TO CONSULT WITH PLUMBER TO REPAIR AND MAINTAIN SINK WITHIN 48 HOURS. PREMISES HAS ANOTHER EXPOSED HAND WASH SINK AT THE KITCHEN PREP AREA WITH 15 FEET THAT EMPLOYEES CAN USE TEMPORARILY FOR HAND WASHING. CITATION ISSUED FOR CRITICAL VIOLATION #7-38-030.
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certified manager paperwork missingcriticalOfficial wording: Facilities To Maintain Proper TemperatureInspector note: NOTED SERVICE COOLER AT THE SUSHI PREP AREA TO BE IMPROPER AT 46.7F. INSTRUCTED NOT TO USE UNTIL EQUIPMENT IS MAINTAINING PROPER TEMPERATURE OF 40F OR BELOW. EQUIPMENT TAGGED AND HELD FOR INSPECTION. PREMISES HAS OTHER COOLERS MAINTAINING PROPER TEMPERATURES. CITATION ISSUED FOR CRITICAL VIOLATION #7-38-005(A)
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sick-employee policy not followedcriticalOfficial wording: Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And ServiceInspector note: NOTED INTERNAL TEMPERATURE OF THE FOLLOWING POTENTIALLY HAZARDOUS FOOD ITEMS INSIDE WALK IN COOLER, SERVICE COOLER AND ON COUNTER TOP TO BE IMPROPER BETWEEN 47F TO 136F. FISH SAUCE 47.8F, FRIED EGGS 135.1F,SEAFOOD PANCAKES 123.4F,EGGS 67.5F,COOKED RADISH 57.5F, POTATOES 131F, GREEN BEANS 136.5F, FISH CAKE 111.4F,GREENS 110.6F. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 19LBS OF PRODUCTS WORTH $44.00 THROUGH DENATURING PROCESS. INSTRUCTED TO MONITOR FOOD TEMPERATURES AT ALL TIMES. CITATION ISSUED FOR CRITICAL VIOLATION #7-38-005(A)
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hand hygiene slippingcriticalOfficial wording: Hands Washed And Cleaned, Good Hygienic Practices; No Bare Hand Contact With Ready-To-Eat Foods.Inspector note: NOTED ONE EMPLOYEE CLEAN THEIR NOSTRILS WITH HANDS, THEN WIPE IT WITH BOTH HANDS AND WITHOUT WASHING HANDS CONTINUED TO PREPARE/SERVE FOOD, NOTED ANOTHER EMPLOYEE WASHING HANDS AT THE 3 COMPARTMENT SINK WITH NO SOAP, NOTED EMPLOYEE PICKING UP FOOD FROM SERVING TRAY AT KITCHEN COUNTER WITH BARE HANDS, NO HANDS WASHED AND NO SERVING UTENSILS USED. INSTRUCTED TO WASH HANDS AT ALL TIMES AND AS NEEDED. CITATION ISSUED FOR CRITICAL VIOLATION #7-38-010(A).
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hot/cold holding temps offOfficial wording: * Certified Food Manager On Site When Potentially Hazardous Foods Are Prepared And ServedInspector note: NOTED NO CERTIFIED FOOD MANAGER ON DUTY WHILE POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED. (MEAT, SOUP, KIM CHI, SUSHI ETC). FOOD SERVICE MANAGER ARRIVED ON SITE AT ABOUT 12:30PM. INSTRUCTED TO ALWAYS HAVE A FOOD SERVICE MANAGER ON DUTY AT ALL TIMES. CITATION ISSUED FOR SERIOUS VIOLATION #7-38-012
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Clean Multi-Use Utensils And Single Service Articles Properly Stored: No Reuse Of Single Service ArticlesInspector note: NOTED MULTI UTENSIL (PLATES, BOWL,CUPS ETC) ON SHELVING AT THE KITCHEN PREP AREA NOT PROPERLY STORED. INSTRUCTED TO INVERT OR COVER WITH A CLEAN PROTECTIVE COVER TO PREVENT DIRT ACCUMULATION AND CONTAMINATION.
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Food And Non-Food Contact Surfaces Properly Designed, Constructed And MaintainedInspector note: NOTED RUSTY SHELVES ABOVE 3 COMPARTMENT SINK AND INSIDE THE WALK IN COOLER. INSTRUCTED TO REPAIR OR REPAINT WITH A NON TOXIC FOOD GRADE PAINT....MUST ALSO PROVIDE STOPPERS AT THE 3 COMPARTMENT SINK.
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Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods UsedInspector note: INSTRUCTED TO CLEAN FLOORS UNDERNEATH COOKING STOVE AT THE REAR SUSHI PREP AREA.
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pests in the houseOfficial wording: Ventilation: Rooms And Equipment Vented As Required: Plumbing: Installed And MaintainedInspector note: INSTRUCTED TO REPAIR LEAKING FAUCET AT THE 2 COMPARTMENT SINK OF KITCHEN PREP AREA.
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Appropriate Method Of Handling Of Food (Ice) Hair Restraints And Clean Apparel WornInspector note: NOTED EMPLOYEES PREPPING AT THE KITCHEN WITH NO HAIR PROTECTION (NETS, HATS ETC). INSTRUCTED TO WEAR HAIR RESTRAINS AT ALL TIMES WHILE PREPARING FOOD.
What changed since the previous inspection?
Compared with Pass w/ Conditions on July 5, 2013: 4 findings appeared for the first time. 6 findings recurred. 5 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.