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Sushi X

July 9, 2014 · Pass w/ Conditions

😬mid

official resultPass w/ Conditions
resultPass w/ Conditions
inspection typeCanvass
failed findings8
critical findings3

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Failed findings

certified manager paperwork missingcritical

Official wording: Facilities To Maintain Proper Temperature
Inspector note: OBSERVED IMPROPER TEMPERATURE OF WALK-IN COOLER 48.8F AND PREP COOLER 51.2F. INSTRUCTED MANAGER TO REPAIR, COOLERS MUST MAINTAIN 40F OR BELOW. COOLERS ARE TAGGED HELD FOR INSPECTION AND MUST NOT BE USED UNTIL REINSPECTED BY CHICAGO DEPARTMENT OF HEALTH. CRITICAL VIOLATION 7-38-005A CITATION ISSUED.
code 2Priority
sick-employee policy not followedcritical

Official wording: Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And Service
Inspector note: IMPROPER TEMPERATURE OF TUNA SALAD 48.5F DATED 7-5-14, POT ROAST 48.1F DATED 7-8-14, TOFU 48F STORED IN WALK-IN COOLER. INSTRUCTED MANAGER TO DISCARD. ALL COLD FOOD MUST MAINTAIN 40F OR BELOW DURING STORAGE. CRITICAL VIOLATION 7-38-005A CITATION ISSUED.
code 3Priority
hand hygiene slippingcritical

Official wording: Hands Washed And Cleaned, Good Hygienic Practices; No Bare Hand Contact With Ready-To-Eat Foods.
Inspector note: OBSERVED FOOD HANDLER WIPING DOWN CUTTING BOARDS, PREP TABLE, BULK CONTAINERS WITH SOILED WASHCLOTH, WIPING HANDS ON APRON AND PREPARING SUSHI WITH BARE HANDS WITHOUT WASHING HANDS BETWEEN TASKS. HANDS MUST BE WASHED WITH SOAP AND WARM WATER PRIOR TO HANDLING FOOD OR AFTER HANDS HAVE BECOME CONTAMINATED. CRITICAL VIOLATION 7-38-010A CITATION ISSUED.
code 6Priority
Clean Multi-Use Utensils And Single Service Articles Properly Stored: No Reuse Of Single Service Articles

Inspector note: INVERT ALL CARRYOUT CONTAINERS TO PROTECT FROM CONTAMINATION.
code 31
food prep surfaces dirty

Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
Inspector note: CLEAN INTERIOR OF FAN GUARD IN WALK-IN COOLER(DUST BUILDUP), GASKETS ON PREP COOLER DOORS, ICE MACHINE, BULK CONTAINERS.
code 33
Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used

Inspector note: CLEAN FLOORS UNDER ALL EQUIPMENT, ALONG WALLS AND IN ALL CORNERS IN PREP, STORAGE, AND BASEMENT AREAS.
code 34
thermometers missing

Official wording: Lighting: Required Minimum Foot-Candles Of Light Provided, Fixtures Shielded
Inspector note: REPLACE MISSING LIGHT SHIELDS IN SUSHI PREP AREA AND UTENSIL STORAGE AREA.
code 36
Appropriate Method Of Handling Of Food (Ice) Hair Restraints And Clean Apparel Worn

Inspector note: ALL FOOD HANDLERS MUST WEAR HAIR RESTRAINTS.
code 42

What changed since the previous inspection?

Compared with No Entry on June 23, 2014: 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.