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Shine Restaurant

March 21, 2012 · Pass w/ Conditions

😬mid

official resultPass w/ Conditions
resultPass w/ Conditions
inspection typeSuspected Food Poisoning
failed findings9
critical findings3

Failed findings

certified manager paperwork missingcritical

Official wording: Facilities To Maintain Proper Temperature
Inspector note: FOUND SUSHI PREP DISPLAY COOLER NOT ABLE TO MAINTAIN THE PROPER AMBIENT TEMPERATURE OF 40F OR LOWER. AIR TEMP. WAS AT 51.6F BY MY THERMOMETER AND 52F BY THERMOMETER INSIDE THE COOLER. INSTRUCTED TO HAVE FIXED SO AS TO MAINTAIN THE PROPER TEMPERATURE. UNIT WAS TAGGED/HELD FOR INSPECTION, ONCE FIXED MUST FAX A LETTER REQUESTING A REINSPECTION OF THE UNIT TO 312-746-4240 ATTN: SUPERVISOR SALAZAR BEFORE USING THE UNIT. CITATION #78208-18 ISSUED.
code 2Priority
sick-employee policy not followedcritical

Official wording: Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And Service
Inspector note: FOUND POTENTIALLY HAZARDOUS FOODS BEING STORED IN THE ABOVE COOLER AT IMPROPER TEMPS. TUNA, YELLOW TAIL WHITE FISH, ETC. TEMPS. RANGED FROM 54.4F TO 58.1F. ALL ITEMS WERE DISCARDED AND DENATURED A COMBINED WEIGTH OF 2.5 LBS. VALUED AT $100.00. INSTRUCTED TO MAINTAIN POTENTIALLY HAZARDOUS FOODS AT 40F OR LESS AND MONITOR/IMPLEMENT TIME/TEMPS. LOGS.
code 3Priority
Source Of Cross Contamination Controlled I.E. Cutting Boards, Food Handlers, Utensils, Etccritical

Inspector note: OBSERVED RAW FISH STORED ON TOP OF AN OPEN BOX OF ARUGULA (READY TO EAT SALAD MIX) INSIDE OF WALK-IN COOLER. INSTRUCTED TO STORE ALL RAW MEAT ON THE BOTTOM SHELVES IN COOLERS. CITATION #78209-10 ISSUED.
code 4Priority
Food In Original Container, Properly Labeled: Customer Advisory Posted As Needed

Inspector note: MUST PROPERLY DATE/LABEL ALL POTENTIALLY HAZARDOUS FOODS THAT HAVE BEEN COOKED/PREPARED, REMOVED FROM IT'S ORIGINAL PACKAGING/REPACKAGED, ETC. IN WALK-IN AND REACH IN COOLERS/FREEZERS. • MUST USE APPROVED FREEZER BAGS AND NOT THE PLASTIC GROCERY BAGS TO STORE THE FOOD PRODUCT IN REACH IN FREEZERS IN BASEMENT.
code 30
Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained

Inspector note: MUST PAINT RAW WOOD STORAGE SHELVES IN BASEMENT. • MUST REMOVE STOCK ITEMS BEING STORED UNDER THE PIPES IN BASEMENT AREA. • MUST REPLACE RIPPED/DAMAGED RUBBER GASKETS ON PREP REACH-IN COOLER IN PREP AREA (IN FRONT OF COOKING EQUIPMENT). • MUST PROVIDE PARTITIONERS ON BOTH SIDES OF THE 3RD EXPOSED HAND SINK IN SUSHI PREP AREA.
code 32
food prep surfaces dirty

Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
Inspector note: MUST REMOVE EXCESSIVE ICE FROM REACH IN FREEZERS IN THE BASEMENT AND CLEAN FREEZERS.
code 33
pests in the house

Official wording: Ventilation: Rooms And Equipment Vented As Required: Plumbing: Installed And Maintained
Inspector note: MUST INCREASE THE WATER PRESSURE AT THE MEN'S TOILET WASH BOWL AND BEHIND BAR-THE EXPOSED HAND SINK.
code 38
Refrigeration And Metal Stem Thermometers Provided And Conspicuous

Inspector note: MUST PROVIDE AND KEEP CALIBRATED METAL STEM THERMOMETERS FOR INTERNAL TEMPERATURE (TAKING).
code 40
Food (Ice) Dispensing Utensils, Wash Cloths Properly Stored

Inspector note: MUST STORE ICE SCOOPS IN BAR AND BASEMENT IN A CLEAN BIN/CONTAINER.
code 43

What changed since the previous inspection?

Compared with Pass w/ Conditions on November 17, 2010: 4 findings appeared for the first time. 5 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.