Sushi Koi

February 24, 2023 · Fail

🪳cooked

official resultFail
resultFail
inspection typeComplaint
failed findings12
critical findings1

Failed findings

handwashing sink blocked or barecritical

Official wording: Adequate Handwashing Sinks Properly Supplied And Accessible
Inspector note: OBSERVED BOTH HANDWASHING SINKS NOT ACCESSIBLE FOR USE. FRONT SUSHI PREP HAND WASHING SINK BEING USED AS PREP SINK. OBSERVED EMPLOYEE RINSING OUT GLASSWARE AND NOTED DISHWASHING TOOLS SUCH AS SPONGES AND SCRUBBERS. REAR PREP/DISH HAND WASHING SINK BLOCKED BY PLASTIC CART AND LARGE GARBAGE CAN. REVIEWED HAND WASHING SINKS ARE FOR HAND WASHING PURPOSES ONLY. PRIORITY FOUNDATION VIOLATION 7-38-030)C) CITATION ISSUED.
code 10Priority
food left unprotected

Official wording: Food Separated And Protected
Inspector note: OBSERVED FOODS NOT PROTECTED DURING STORAGE. NOTED RAW, ANIMAL ORIGIN SHRIMP, RAW CHICKEN AND UNSHELLED RAW EGGS BEING STORED DIRECTLY ABOVE FRESH VEGETABLES AND OPEN FRESH LETTUCE. RAW FROZEN CRAB THAWING ON TOP SHELVING ABOVE PREPARED FOODS AND FRESH VEGETABLES ALL INSIDE THE TALL REACH-IN COOLER. ALL FOODS REMOVED. REVIEWED PROPER STORAGE OF RAW AND READY TO EAT FOODS. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.
code 15
Proper Cooling Time And Temperature

Inspector note: OBSERVED APPROXIMATELY 30 LBS ASSORTED FRIED SEAFOOD AND MEATS IMPROPERLY COOLING THROUGHOUT THE COOKS LINE IN DEEP, COVERED CONTAINERS. NO TEMPERATURE COOLING LOGS FOR FOODS. MANAGER STATED THE FOODS WERE COOKED IN THE MORNING WITH AN UNSPECIFIED TIME. TEMPERATURES RANGED BETWEEN 81.8F TO 87.2F. ALL FOODS DISCARDED. REVIEWED PROPER COOLING TIMES AND TEMPERATURES. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.
code 20
hot/cold holding temps off

Official wording: Proper Hot Holding Temperatures
Inspector note: NOTED APPROXIMATELY 5 LBS COOKED WHITE RICE IN A HOT HOLDING UNIT ON COOKS LINE AT AN IMPROPER TEMPERATURE OF 99.6F. ALL DISCARDED. PRIORITY VIOLATION 7-38-005 SEE THE ABOVE VIOLATION #20 FOR CITATION.
code 21
cold food not cold enough

Official wording: Proper Cold Holding Temperatures
Inspector note: NOTED FRIED SHRIMP HELD INSIDE THE COOKS LINE COOLER AT AN IMPROPER TEMPERATURE OF 47.5F AND FRIED CRAB AT 45.5F. REVIEWED PROPER COLD HOLDING TEMPERATURES. PRIORITY VIOLATION SEE THE ABOVE VIOLATION #20 FOR CITATION.
code 22
Single-Use/Single-Service Articles: Properly Stored & Used

Inspector note: ALL STORED ITEMS THROUGHOUT THE ENTIRE ESTABLISHMENT, IN ALL AREAS OF PREP, STORAGE, BAR MUST BE ELEVATED FROM THE FLOORS.
code 45
surfaces / setup not up to code

Official wording: Food & Non-Food Contact Surfaces Cleanable, Properly Designed, Constructed & Used
Inspector note: MUST NOT USE PLASTIC GROCERY BAGS AS FOOD CONTAINERS INSIDE THE BOX FREEZER. MUST USE FOOD GRADE PLASTIC DISPOSABLE BAGS OR WASHABLE CONTAINERS.----RAW WOODEN BLOCKS USED AS PROPS/LEG EXTENSIONS FOR THE ICE MACHINE BEHIND THE BAR MUST BE SEALED TO BE NON-ABSORBENT. • MUST PROVIDE A LID FOR THE BAR ICE MACHINE.
code 47
plumbing acting up

Official wording: Non-Food/Food Contact Surfaces Clean
Inspector note: MUST NOT USE TOWELS, CARDBOARD, PLASTIC WRAP OR STYROFOAM FOR LINER FOR SHELVING, EQUIPMENT AND AS GUARDS ON DISH EQUIPMENT. MUST BE SMOOTH CLEANABLE MATERIAL.----ALL SHELVING THROUGHOUT THE FACILITY INCLUDING ALL FOOD CARTS IN SUSHI PREP, CLEAN DISH STORAGE, REAR DRY STORAGE AND BAR WITH DIRT AND FOOD DEBRIS. MUST CLEAN AND MAINTAIN.----RAW, PRESSED WOOD ON SHELVING FOR CLEAN DISH STORAGE. MUST REPLACE OR SEAL TO BE SMOOTH AND CLEANABLE.----CRACKED/DAMAGED PLASTIC COVER ON THE ABOVE MENTIONED RAW WOOD SHELVING MUST BE REPLACED. • ALL TOASTER OVENS, COOKS LINE EQUIPMENT WITH EXCESSIVE GREASE. ALL INTERIOR/EXTERIOR COOLERS AND FREEZERS, EXTERIOR OF ALL BULK FOOD CONTAINERS WITH FOOD DEBRIS. MUST CLEAN AND MAINTAIN ALL.
code 49
bathroom / plumbing issues

Official wording: Plumbing Installed; Proper Backflow Devices
Inspector note: INSTRUCTED TO INSTALL A ONE COMPARTMENT PREP SINK THAT IS NEEDED IN THE FRONT SUSHI PREP AREA, SEPARATE FROM THE HAND WASHING SINK.
code 51
floors, walls, or ceilings grimy

Official wording: Physical Facilities Installed, Maintained & Clean
Inspector note: HOOD AND ATTACHED FILTERS AND EQUIPMENT ABOVE COOKS LINE AND FRYERS WITH EXCESSIVE DRIPPING GREASE. MUST CLEAN AND MAINTAIN. • NOTED MOLDY PEELING CAULKING SURROUNDING THE SUSHI PREP HAND WASHING SINK AND BLACKENED MOLDY WALL CAULKING AT THE THREE COMPARTMENT SINK. MUST REPLACE.----WALLS, FLOORS AND CEILINGS THROUGHOUT THE FACILITY IN ALL PREP, DISH, BAR, REAR STORAGE WITH DIRT, GREASE, FOOD SPLATTER AND EXCESSIVE DUST. MUST CLEAN ALL AND MAINTAIN. • NOTED DIRTY BROOMS AND SWEEPING BUCKETS BEING STORED IN THE FOOD PREP AREA. MUST PROPERLY STORE CLEANING TOOLS AWAY FROM FOOD AREAS.
code 55
All Food Employees Have Food Handler Training

Inspector note: NO PROOF OF FOOD HANDLER TRAINING, CERTIFICATES OR NEW HIRE DOCUMENTATION FOR ALL EMPLOYEES. MUST PROVIDE.
code 57
Previous Core Violation Corrected

Inspector note: PREVIOUS CORE VIOLATIONS FROM 8-31-22 REPORT #2563047 NOT CORRECTED.-- #37-3-302.12: LABEL DRY FOOD INGREDIENTS IN PLASTIC CONTAINERS WITH THE COMMON NAME.---#39-3-307.11: SPLASH GUARD IS NEEDED AT THE HANDWASHING SINK IN THE SUSHI AREA, BETWEEN THE MENTIONED SINK AND PREP COUNTER. SURFACE MUST BE SMOOTH, CLEANABLE AND NON-ABSORBENT MATERIAL.---#41- 3-304.14: MUST STORE WIPING CLOTHS IN PREP AREAS IN SANITIZER BUCKETS BETWEEN USES TO PREVENT CROSS-CONTAMINATION. INSTRUCTED TO MAINTAIN.---#47- 4-201.11: BROKEN RUBBER GASKET INSIDE THE DOOR OF DOOR REACH-IN COOLER ACROSS FROM COOKING EQUIPMENT. REPAIR/REPLACE. PRIORITY FOUNDATION VIOLATION 7-42-090 CITATION ISSUED.
code 60

What changed since the previous inspection?

Compared with Pass on August 31, 2022: 10 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.