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Sushi Para Too

February 13, 2013 · Pass w/ Conditions

😬mid

official resultPass w/ Conditions
resultPass w/ Conditions
inspection typeComplaint
failed findings7
critical findings2

Failed findings

certified manager paperwork missingcritical

Official wording: Facilities To Maintain Proper Temperature
Inspector note: OBSERVED TWO COOLERS UNABLE TO MAINTAIN PROPER TEMPERATURES. SMALL TWO DOOR COOLER IN BASEMENT SUSHI BAR AREA FOUND AT 50F WITH EGGS AT 47.4F AND 48.2F. ADDITIONAL TALL REACH-IN COOLER IN BASEMENT PREP AREA FOUND AT 55F WITH TOFU FOUND AT 45.9F. ALL FOOD DISCARDED AND ALL COOLERS TAGGED HELD FOR INSPECTION. MUST NOT USE UNTIL REPAIRED AND MAINTAINS TEMPERATURES OF 40F OR BELOW, C.D.P.H. CONTACTED FOR RE-INSPECTION AND TAG REMOVAL. CRITICAL CITATION ISSUED 7-38-005(A). SMALL TWO DOOR COOLER THERMOSTAT WAS TURNED DOWN DURING INSPECTION AND MAINTAINED A TEMPERTURE OF 37F AT END OF INSPECTION. TAG REMOVED.
code 2Priority
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 IN THE ABOVE MENTIONED COOLERS AT IMPROPER TEMPERATURES. APPROXIMATLY 4 DOZEN EGGS RANGING BETWEEN 47.4F TO 48.2F. 1 LB BATTERED SHRIMP FOUND AT 46.4F AND 9 LBS TOFU AT 45.9F. ALL FOOD DISCARDED. CRITICAL CITATION ISSUED 7-38-005(A).
code 3Priority
Food In Original Container, Properly Labeled: Customer Advisory Posted As Needed

Inspector note: BULK RICE CONTAINER MUST BE LABELED.
code 30
Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained

Inspector note: BLACKENED, MOLDY CAULKING AROUND EXPOSED HAND SINK AT 2ND FLOOR SUSHI PREP AREA. ALSO MISSING AND FOOD ENCRUSTED CAULKING AT BASEMENT THREE COMPARTMENT SINK. MUST REPLACE. MUST NOT USE CARDBOARD AS LINER FOR SHELVING THROUGHOUT BASEMENT KITCHEN.
code 32
food prep surfaces dirty

Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
Inspector note: EXTERIOR OF ALL COOKS LINE EQUIPMENT WITH EXCESSIVE GREASE. MUST CLEAN.
code 33
Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning Methods

Inspector note: WALLS AND WALL BASEBOARDS THROUGHOUT BASEMENT KITCHEN, BEHIND ALL EQUIPMENT WITH GREASE AND FOOD SPLATTER. MUST CLEAN AND MAINTAIN.
code 35
pests in the house

Official wording: Ventilation: Rooms And Equipment Vented As Required: Plumbing: Installed And Maintained
Inspector note: SEVERE LEAK UNDER WASHBOWL IN BASEMENT MENS WASHROOM. LEAK UNDER BASEMENT THREE COMPARTMENT SINK REPAIRED WITH PLASTIC WRAP. MUST REPAIR ALL.
code 38

What changed since the previous inspection?

Compared with Pass on February 21, 2012: 6 findings appeared for the first time. 1 finding recurred. 1 previous finding 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.