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Sushi Para X

December 31, 2012 · Pass w/ Conditions

😬mid

official resultPass w/ Conditions
resultPass w/ Conditions
inspection typeCanvass
failed findings8
critical findings1

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Failed findings

food from a questionable sourcecritical

Official wording: Adequate Number, Convenient, Accessible, Designed, And Maintained
Inspector note: OBSERVED THE REAR HANDSINK IN BETWEEN THE DISHMACHINE AND 2 COMPARTMENT PREP SINK INACCESSIBLE FOR USE. THE HANDSINK WAS BEING USED TO THAW FISH STORED IN A PLASTIC CONTAINER. MANAGER REMOVED THE CONTAINER UPON MY REQUEST. MANAGEMENT INSTRUCTED TO MAINTAIN ALL HANDSINKS ACCESSIBLE FOR USE AT ALL TIMES. HANDSINKS SHOULD NOT BE USED FOR ANY OTHER PURPOSE. CRITICAL VIOLATION 7-38-030.
code 11Priority
Food In Original Container, Properly Labeled: Customer Advisory Posted As Needed

Inspector note: NO CONSUMER ADVISORY WAS POSTED IN THE ESTABLISHMENT OR ON THE MENU. PREMISES SERVES SUSHI AND SASHIMI. MANAGER POSTED THE CONSUMER ADVISORY UPON MY REQUEST. • MUST LABEL ALL BULK FOOD STORAGE CONTAINERS.
code 30
Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained

Inspector note: REPLACE THE STAINED CUTTING BOARD ON TOP OF THE PREP COOLER IN THE REAR PREP AREA. REPLACE THE BROKEN PLASTIC LID FOR THE RICE CONTAINER.
code 32
food prep surfaces dirty

Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
Inspector note: DETAIL CLEAN THE VENTILATION HOOD AND FILTERS, EXTERIOR OF ALL COOKING EQUIPMENT, GREASE TRAP UNDER THE DISHMACHINE, SHELVES AND TOP OF COOLER IN THE SUSHI BAR AREA.
code 33
Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used

Inspector note: DETAIL CLEAN THE FLOOR ESPECIALLY UNDER THE DISHWASH AREA AND AROUND THE 2 COMPARTMENT PREP SINK, AND UNDER THE SUSHI BAR.
code 34
Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning Methods

Inspector note: DETAIL CLEAN THE GREASE AND FOOD DEBRIS ON THE WALLS OF THE REAR PREP AREA.
code 35
Appropriate Method Of Handling Of Food (Ice) Hair Restraints And Clean Apparel Worn

Inspector note: ALL FOOD HANDLING EMPLOYEES REQUIRE A HAIR RESTRAINT.
code 42
Food (Ice) Dispensing Utensils, Wash Cloths Properly Stored

Inspector note: PROVIDE A CLEAN CONTAINER TO STORE THE ICE SCOOP.
code 43

What changed since the previous inspection?

Compared with Pass on February 18, 2011: 6 findings appeared for the first time. 2 findings recurred.

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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.