Sushi Sai

• official resultPass w/ Conditions
• resultPass w/ Conditions
• inspection typeCanvass
• failed findings4
• critical findings2

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Failed findings

• 🌡️food received at unsafe tempscritical
  Official wording: Hand Washing Facilities: With Soap And Sanitary Hand Drying Devices, Convenient And Accessible To Food Prep Area
  Inspector note: OBSERVED INADEQUATE HAND WASHING FACILITIES.NO HAND SOAP IN EMPLOYEE'S WOMENS WASHROOM. MANAGER HAD EMPLOYEE PROVIDE HAND SOAP TO DISPENSER DURING INSPECTION-CDI. HAND SOAP MUST BE PROVIDED IN WASHROOMS AT ALL TIMES. CRITICAL VIOLATION ISSUED 7-38-030.
  code 12Priority
• 🤒sick-employee policy not followedcritical
  Official wording: Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And Service
  Inspector note: FOUND IMPROPER COLD TEMPERATURES OF FOODS AT SUSHI BAR PREP. APPROX 3-LBS OF RAW SALMON AT 45.2F, AND 3-LBS OF RAW TUNA AT 44.7F. MUST MAINTAIN COLD FOODS AT 40.0F OR BELOW. FOOD REMOVED AND DISCARDED BY MANAGER- APPROX 6-LBS/COST $ $40.00. CRITICAL VIOLATION ISSUED 7-38-005A
  code 3Priority
• ⚠️Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning Methods
  Inspector note: DAMAGED WALL,(PEELING) AT ENTRANCE INTO REAR PREP AREA.MUST REPAIR.
  code 35
• 🪳pests in the house
  Official wording: Ventilation: Rooms And Equipment Vented As Required: Plumbing: Installed And Maintained
  Inspector note: LEAKY FAUCET NECK AT 3- COMPARTMENT SINK.MUST REPAIR.
  code 38

What changed since the previous inspection?

Compared with Pass on April 12, 2016: 4 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.