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Sushi Para Too

January 23, 2012 · Fail

🪳cooked

official resultFail
resultFail
inspection typeCanvass
failed findings8
critical findings1

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Failed findings

sick-employee policy not followedcritical

Official wording: Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And Service
Inspector note: All cold food shall be stored at a temperature of 40F or less. OBSERVED POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES. OBSERVED TEMPURA SHRIMP AT 75F, PORK DUMPLINGS AT 47F, AND FRIED OYSTERS AT 46F. MANAGEMENT VOLUNTARILY DISCARDED 5# OF FOOD WORTH $30. CRITICAL VIOLATION 7-38-005A.
code 3Priority
Adequate Number, Convenient, Accessible, Properly Designed And Installed

Inspector note: OBSERVED NO COLD WATER AVAILABLE AT THE BASEMENT PREP AREA HANDSINK. WORKERS ARE NOT ABLE TO WASH THEIR HANDS HERE BECAUSE THE HOT WATER GETS TOO HOT WITHOUT HAVING COLD WATER. THERE IS ANOTHER HANDSINK IN THE BASEMENT SUSHI PREP AREA. MANAGEMENT INSTRUCTED TO USE THAT HANDSINK UNTIL THE ONE IN THE BASEMENT PREP AREA IS REPAIRED. SERIOUS VIOLATION 7-38-030.
code 26
Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained

Inspector note: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. DEFROST AND CLEAN THE INTERIOR OF THE 1 DOOR FREEZERS. OBSERVED NON-FOOD GRADE STORAGE BAGS (PLASTIC GROCERY BAGS) USEED TO STORE FROZEN MEATS. MANAGEMENT INSTRUCTED TO USE ONLY FOOD GRADE STORAGE BAGS.
code 32
food prep surfaces dirty

Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
Inspector note: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. DETAIL CLEAN THE LIGHT SHIELDS IN THE BASEMENT PREP AREA, VENTILATION HOOD AND FILTERS, INTERIOR OF THE ICE MACHINE, AND EXTERIOR OF FOOD STORAGE CONTAINERS.
code 33
Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used

Inspector note: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. DETAIL CLEAN THE FLOOR OF THE BASEMENT PREP AREA. REMOVE THE CARDBOARD FROM THE FLOOR IN THE SUSHI PREP AREA.
code 34
Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning Methods

Inspector note: The walls and ceilings shall be in good repair and easily cleaned. DETAIL CLEAN THE CEILING IN THE BASEMENT PREP AREA.
code 35
thermometers missing

Official wording: Lighting: Required Minimum Foot-Candles Of Light Provided, Fixtures Shielded
Inspector note: PROVIDE ADEQUATE LIGHTING IN THE BASEMENT DRY STORAGE AREA.
code 36
grimy wiping cloths

Official wording: Premises Maintained Free Of Litter, Unnecessary Articles, Cleaning Equipment Properly Stored
Inspector note: All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors. OBSERVED A RODENT BURROW NEXT TO THE GARBAGE DUMPSTER. MUST FILL IN WITH CONCRETE.
code 41

What changed since the previous inspection?

Compared with Pass on April 15, 2011: 8 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.