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Sumo Sushi & Hibachi

July 13, 2016 · Pass w/ Conditions

😬mid

official resultPass w/ Conditions
resultPass w/ Conditions
inspection typeCanvass
failed findings9
critical findings1

Failed findings

sick-employee policy not followedcritical

Official wording: Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And Service
Inspector note: THE FOLLOWING POTENTIALLY HAZARDOUS FOODS FOUND HELD AT IMPROPER TEMPERATURES. SALMON AT 45.6F, TUNA AT 45.5, 42.3F,AND 45F. FISH AT 46.2F. APPROXIMATELY 3 LBS TOTAL IN A SUSHI DISPLAY COOLER THAT WAS PROPERLY MAINTAINING A TEMPERATURE OF 37F. 2 LBS SHRIMP IN THE KITCHEN THREE DOOR COOLER AT 46.4F. 2 LBS CHICKEN AT 46.6F.COOLER ALSO MAINTAINING PROPER TEMPERATURE. 3 LBS COOKED SUSHI RICE AT 88.8F IN SUSHI PREP AREA. NO PH TESTING DOCUMENTATION ON PREMISES/AVAILABLE, NO TIME/TEMPERATURE VARIANCE APPROVAL LETTER AND PH TESTING KIT ON PREMISES NOT OPERATIONAL (NO BATTERIES) AND EMPLOYEE NOT KNOWLEDGEABLE OF ITS USE. ALL DISCARDED. MANAGEMENT STATES ESTIMATED VALUE OF ALL DISCARDED FOODS TO BE $50.00. CRITICAL VIOLATION 7-38-005(A).
code 3Priority
hot/cold holding temps off

Official wording: * Certified Food Manager On Site When Potentially Hazardous Foods Are Prepared And Served
Inspector note: CITY OF CHICAGO SANITATION CERTIFICATES NOT POSTED ON THE PREMISES. MANAGEMENT PROVIDED FROM AN ENVELOPE UPON THEIR ARRIVAL AFTER INITIAL INSPECTION.SERIOUS VIOLATION 7-38-012.
code 21
toxic chemicals mishandled

Official wording: Previous Minor Violation(S) Corrected 7-42-090
Inspector note: PREVIOUS MINOR VIOLATIONS FROM 10-29-15 NOT CORRECTED. #30- MUST LABEL DRY BULK FOOD CONTAINERS IN KITCHEN AREAS TO IDENTIFY FOODS STORED AND MAINTAIN.#45- FOOD HANDLER REQUIREMENT NOT MET.INSTRUCTED TO PROVIDE FOOD HANDLER CERTIFICATES FOR ALL REQUIRED EMPLOYEES AND MAINTAIN AS REQUIRED. SERIOUS VIOLATION 7-42-090.
code 29
Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained

Inspector note: MUST NOT USE CARDBOARD, STYROFOAM, PLASTIC WRAP, CLOTH TOWELS, TINFOIL AS LINER FOR ANY EQUIPMENT, INSIDE COOLER AS SHELVING, IN BETWEEN COOKING EQUIPMENT, AS PREP SURFACES. ALL SURFACES MUST BE SMOOTH AND CLEANABLE. TORN RUBBER DOOR GASKETS ON THE COOKS LINE THREE DOOR COOLER. MUST REPLACE. MUST NOT USE RAW WOOD AS SHELVING. HOLE IN THE DOOR OF THE REAR EXIT LEADING TO THE GARBAGE AREA AND REPAIRED WITH CARDBOARD AND TAPE. MUST PROPERLY SEAL/REPAIR OR REPLACE.
code 32
food prep surfaces dirty

Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
Inspector note: THE FOLLOWING FOUND DIRTY WITH EXCESSIVE GREASE, DIRT, FOOD DEBRIS. ALL EXPOSED HAND SINKS AND NOZZLES. ALL COOKING EQUIPMENT, COOLERS, FREEZERS INTERIOR AND EXTERIOR OF ALL. MUST CLEAN AND MAINTAIN.
code 33
Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used

Inspector note: FLOORS THROUGHOUT ENTIRE ESTABLISHMENT DIRTY WITH GREASE, DIRT AND FOOD DEBRIS. UNDER ALL COOKING EQUIPMENT, COOLERS, FREEZERS AT WATER TANK, IN DRY STORAGE CLOSET, ESPECIALLY UNDER THE COOKING EQUIPMENT. MUST CLEAN ALL AND MAINTAIN. TILE FLOORS THROUGHOUT THE KITCHEN AND DISH AREA WITH CRACKED, DAMAGED, HOLES IN TILES WITH ACCUMULATED FOOD DEBRIS AND DIRT. MUST REPLACE ALL BROKEN TILES.
code 34
pests in the house

Official wording: Ventilation: Rooms And Equipment Vented As Required: Plumbing: Installed And Maintained
Inspector note: LEAK AT THE NOZZLE OF THE THREE COMPARTMENT SINK. LOOSE HOT/COLD HANDLE IN THE MENS WASHROOM.MUST REPAIR ALL.
code 38
Linen: Clean And Soiled Properly Stored

Inspector note: CLOTH CURTAINS LEADING TO THE REAR KITCHEN BADLY SOILED WITH FOOD SPLATTER. MUST CLEAN AND MAINTAIN.
code 39
Food (Ice) Dispensing Utensils, Wash Cloths Properly Stored

Inspector note: ALL PREP WIPING CLOTHS MUST BE HELD IN A CLEAN CONTAINER WITH A SANITIZING SOLUTION.
code 43

What changed since the previous inspection?

Compared with Pass on October 29, 2015: 7 findings appeared for the first time. 2 findings recurred. 3 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.