Sublime Sushi

• official resultPass w/ Conditions
• resultPass w/ Conditions
• inspection typeCanvass
• failed findings5
• critical findings1

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Failed findings

• 🚰handwashing sink issuescritical
  Official wording: Sanitizing Rinse For Equipment And Utensils: Clean, Proper Temperature, Concentration, Exposure Time
  Inspector note: LOW TEMPERATURE DISH MACHINE NOT ADEQUATELY SANITIZING FOOD EQUIPMENT AND UTENSILS CHEMICAL PPM 0. INSTRUCTED MANAGER TO REPAIR DISH MACHINE AND MAINTAIN 100PPM. DISH MACHINE IS TAGGED HELD FOR INSPECTION AND MUST NOT BE USED UNTIL RE-INSPECTED BY CHICAGO DEPARTMENT OF HEALTH. INSTRUCTED MANAGER TO USE 3-COMPARTMENT SINK TO WASH, RINSE, AND SANITIZE FOOD EQUIPMENT AND UTENSILS. CRITICAL VIOLATION 7-38-030
  code 8Priority
• ⚠️Food In Original Container, Properly Labeled: Customer Advisory Posted As Needed
  Inspector note: POST CONSUMER ADVISORY.
  code 30
• 🧫food prep surfaces dirty
  Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
  Inspector note: CLEAN INTERIOR AND EXTERIOR OF ALL COOKING EQUIPMENT, VENTILATION HOOD, COOLERS, FREEZERS, SHELVES.
  code 33
• ⚠️Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used
  Inspector note: ELEVATE STOCK OFF FLOOR IN WALK-IN FREEZER. CLEAN FLOORS UNDER ALL EQUIPMENT, ALONG WALLS AND IN ALL CORNERS IN PREP, STORAGE, AND DINING AREAS.
  code 34
• ⚠️Food (Ice) Dispensing Utensils, Wash Cloths Properly Stored
  Inspector note: STORE WASH CLOTHS IN SANITIZING SOLUTION.
  code 43

What changed since the previous inspection?

Compared with No Entry on January 25, 2013: 5 findings appeared for the first time.

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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.