Sushi Suite 202@Hotel

June 27, 2023 · Fail

🪳cooked

official resultFail
resultFail
inspection typeCanvass
failed findings16
critical findings4

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Failed findings

handwashing sink blocked or barecritical

Official wording: Adequate Handwashing Sinks Properly Supplied And Accessible
Inspector note: NOTED THE BAR HAND WASHING SINK BEING USED AS A DUMP SINK WITH A METAL MESH STRAINER INSIDE THE SINK. EMPLOYEE REMOVED STRAINER. REVIEWED THAT HAND WASHING SINKS ARE FOR HAND WASHING PURPOSES ONLY. PRIORITY FOUNDATION VIOLATION 7-38-030(C) CITATION ISSUED.
code 10Priority
sick-employee policy not followedcritical

Official wording: Management, Food Employee And Conditional Employee; Knowledge, Responsibilities And Reporting
Inspector note: NO WRITTEN EMPLOYEE HEALTH POLICY ON SITE FOR ALL REQUIRED EMPLOYEES OR AVAILABLE FOR REVIEW. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION VIOLATION 7-38-010 CITATION ISSUED.
code 3Priority
staff working while sickcritical

Official wording: Procedures For Responding To Vomiting And Diarrheal Events
Inspector note: NO WRITTEN CLEANING PROCEDURE FOR A VOMIT/DIARRHEA EVENT OR ANY REQUIRED EQUIPMENT. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED.
code 5Priority
water/temperature at the sink offcritical

Official wording: No Bare Hand Contact With Rte Food Or A Pre-Approved Alternative Procedure Properly Allowed
Inspector note: NOTED THE CHEF IN CHARGE DURING THE INSPECTION HANDLING READY TO EAT RAW FISH PREPARED FOR SUSHI WITH HIS BARE HANDS AT THE BASEMENT TALL REACH-IN COOLER WHERE FISH WAS BEING COOLED. REVIEWED PROPER HANDLING OF READY TO EAT FOODS. PRIORITY VIOLATION 7-38-010 CITATION ISSUED.
code 9Priority
Proper Cooling Time And Temperature

Inspector note: OBSERVED APPROXIMATELY 15 LBS ASSORTED READY TO EAT RAW FISH FOR SUSHI BEING IMPROPERLY COOLED. THE CHEF STATES THE FISH WAS PREVIOUSLY BLANCHED. OBSERVED THE FISH INSIDE COVERED WOODEN BOXES INSIDE THE SHARED BASEMENT PREP REACH-IN COOLER. FISH TEMPERATURES NOTED AT 54.6F, 55.2F, 59.1F, 54.5F, 51.2F AND 50.1F. NO COOLING TEMPERATURE LOGS ON SITE. REVIEWED PROPER COOLING METHODS. ALL FISH DISCARDED. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.
code 20
consumer advisory missing

Official wording: Consumer Advisory Provided For Raw/Undercooked Food
Inspector note: NO CONSUMER ADVISORY POSTED ON THE PREMISES THAT DISCLOSES AND INFORMS CONSUMERS THE SPECIFIC MENU ITEMS THAT ARE RAW OR UNDERCOOKED. MUST DISCLOSE AND REMIND CUSTOMERS OF SUCH FOOD. MANAGER STATES THERE IS NO PRINTED MENU. THE CHEF CHANGES WHAT IS SERVED DAILY. PRIORITY FOUNDATION VIOLATION 7-38-005.
code 25
toxic chemicals mishandled

Official wording: Compliance With Variance/Specialized Process/Haccp
Inspector note: NO RECORDS ON SITE OR PH METER FOR PH OF SUSHI RICE TESTED, OR TO TEST FOR PH APPROVED LEVELS OF SUSHI RICE PREPARED. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED.
code 29
pests in the house

Official wording: Insects, Rodents, & Animals Not Present
Inspector note: NO PEST CONTROL LOG BOOK ON SITE FOR THE ABOVE RETAIL FOOD PREMISES. MUST HAVE A LICENSED PEST CONTROL CO. SERVICE ESTABLISHMENT AND PROVIDE ALL REQUIRED DOCUMENTATION INCLUDING SERVICE REPORT FOR THIS LOCATION. PRIORITY FOUNDATION VIOLATION 7-38-020(C).
code 38
Utensils, Equipment & Linens: Properly Stored, Dried, & Handled

Inspector note: ALL STORED BOWLS, PANS ETC. THROUGHOUT THE DRY FOOD STORAGE MUST BE STORED INVERTED.
code 44
Single-Use/Single-Service Articles: Properly Stored & Used

Inspector note: ALL STORED ITEMS THROUGHOUT THE DRY FOOD STORAGE ROOM MUST BE STORED ELEVATED FROM THE FLOORS.
code 45
Warewashing Facilities: Installed, Maintained & Used; Test Strips

Inspector note: OBSERVED FOOD COOKING EQUIPMENT/ (POTS, PANS,ETC.) TOO LARGE FOR 3-COMPARTMENT WAREWASHING SINK. INSTRUCTED SINK COMPARTMENTS SHALL BE LARGE ENOUGH TO ACCOMMODATE IMMERSION OF THE LARGEST EQUIPMENT AND UTENSILS. MUST REMOVE ALL OVERSIZED POTS/PANS OR PROVIDE A SINK LARGE ENOUGH TO ACCOMODATE AND ENABLE WASHING, RINSING AND SANITIZING. PRIORITY FOUNDATION VIOLATION #7-38-025 CITATION ISSUED.
code 48
plumbing acting up

Official wording: Non-Food/Food Contact Surfaces Clean
Inspector note: MUST NOT USE CARDBOARD AS LINER FOR SHELVING THROUGHOUT THE DRY FOOD STORAGE ROOM.-----MUST NOT USE RAW WOOD AS PLUMBING SUPPORT FOR THE HAND WASHING SINK LOCATED IN THE BASEMENT PREP. SURFACE MUST BE SMOOTH, CLEANABLE AND NON-ABSORBENT.
code 49
bathroom / plumbing issues

Official wording: Plumbing Installed; Proper Backflow Devices
Inspector note: NO UTILITY SERVICE SINK IN THE PREMISES. MUST PROVIDE.
code 51
floors, walls, or ceilings grimy

Official wording: Physical Facilities Installed, Maintained & Clean
Inspector note: NOTED DIRTY FLOOR DRAIN UNDER THE BAR HAND WASHING SINK. MUST CLEAN AND MAINTAIN. • NOTED CARPETING THROUGHOUT THE DRY FOOD STORAGE ROOM. MUST REMOVE TO ENABLE SWEEPING AND MOPPING OF SMOOTH FLOORS.
code 55
Adequate Ventilation & Lighting; Designated Areas Used

Inspector note: MUST PROVIDE MECHANICAL VENTILATION FOR ALL COOKING EQUIPMENT USED ON THE PREMISES.
code 56
All Food Employees Have Food Handler Training

Inspector note: NO PROOF OF FOOD HANDLER TRAINING OR CERTIFICATES ON PREMISES FOR ALL REQUIRED EMPLOYEES. MUST PROVIDE.
code 57

What changed since the previous inspection?

Compared with Pass on November 16, 2021: 16 findings appeared for the first time. 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.