Bistro Pacific Restaurant

PREVIOUS SERIOUS VIOLATION CORRECTED, 7-42-090

PREVIOUS SERIOUS VIOLATION #29 FROM INSPECTION MADE ON 1-30-14 NOT CORRECTED. #34-REMOVE THE CARDBOARD FLATS FROM THE FLOOR OF THE COOK'S LINE. MANAGEMENT HAD COOKS REMOVE DURING THIS INSPECTION.CRITICAL CITATION ISSUED 7-42-090.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED

NO CITY OF CHICAGO CERTIFIED MANAGER PRESENT DURING THIS RE-INSPECTION WHILE FOODS WERE BEING PREPARED AND SERVED IE: COOKED RICE AT 189.2F. SERIOUS CITATION ISSUED 7-38-012.

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090

SEE VIOLATION # 14.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

NO CONSUMER ADVISORY POSTED TO THE PUBLIC. MUST PROVIDE. ALL PREPARED FOODS IN WALK-IN COOLER MUST BE LABELED AND DATED. BULK FOOD CONTAINERS MUST BE LABELED.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

MUST NOT USE TIN FOIL AS LINER FOR COOKING EQUIPMENT OR SHELVING. RUSTY METAL RACK SHELVING THROUGHOUT WALK-IN COOLER. MUST REMOVE RUST, RESEAL OR REPAINT. MUST NOT USE CARDBOARD AS LINER FOR SHELVING IN DRY FOOD STORAGE ROOM.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

DIRTY FLOOR DRAIN UNDER KITCHEN THREE COMPARTMENT SINK. MUST CLEAN.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

CRACKED AND MISSING WALL CAULKING AT KITCHEN EXPOSED HAND SINK AND TWO COMPARTMENT PREP SINK MUST BE REPLACED.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED

MUST PROVIDE LIGHT SHIELDS IN DRY FOOD STORAGE ROOM.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

LEAK ON NOZZLE OF BAR FOUR COMPARTMENT SINK. NOZZLE ON TWO COMPARTMENT SINK REPAIRED WITH DUCT TAPE. MUST PROPERLY REPAIR ALL. GAS RICE COOKER ON WOODEN PREP TABLE MUST BE REMOVED FROM THE THREE COMPARTMENT SINK DISH WASHING AREA. ALL COOKING EQUIPME...

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

ALL COOKS LINE WIPING CLOTHS IN BOTH SUSHI PREP AND HOT LINE MUST BE HELD IN A CLEAN CONTAINER WITH A SANITIZING SOLUTION. ICE SCOOP AT MACHINE MUST BE STORED IN A CLEAN CONTAINER. NOT ON TOP OF DIRTY MACHINE.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

OBSERVED THE FOLLOWING FOODS HELD AT IMPROPER TEMPERATURES. APPROXIMATELY 1 LB. RAW SALMON IN SUSHI DISPLAY CASE AT 46.2F. 1 LB. RAW TUNA AT 44.4F. 3 LBS. COOKED BEEF IN METAL PAN ON PREP TABLE OF COOKS LINE AT 91F. 5 LBS. COOKED RICE IN BOWL ON COOK...

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME

CHEMICAL DISH MACHINE NOT PROPERLY DISPENSING SANITIZER WHILE DISHES WERE BEING WASHED. FOUND CHLORINE LEVEL AT 0PPM AFTER SEVERAL ATTEMPTS AND PRIMING MACHINE. INSTRUCTED TO SET THREE COMPARTMENT SINK TO WAS, RINSE AND SANITIZE. MACHINE TAGGED HELD ...

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED

NO CITY OF CHICAGO CERTIFIED MANAGER PRESENT DURING INSPECTION WHILE POTENTIALLY HAZARDOUS FOODS ARE BEING PREPARED AND HELD AT IMPROPER TEMPERATURES IE: COOKED RICE AT 101.8F. SERIOUS CITATION ISSUED 7-38-012.

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090

PREVIOUS MINOR VIOLATIONS FROM 3-19-13 NOT CORRECTED. #34-REMOVE THE CARDBOARD FLATS FROM THE FLOOR OF THE COOK'S LINE. #40-MUST PROVIDE A THERMOMETER INSIDE OF THE SUSHI COOLER.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

NO CONSUMER ADVISORY POSTED TO THE PUBLIC. MUST PROVIDE. ALL PREPARED FOODS IN WALK-IN COOLER MUST BE LABELED AND DATED. BULK FOOD CONTAINERS MUST BE LABELED.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

MUST NOT USE TIN FOIL AS LINER FOR COOKING EQUIPMENT OR SHELVING. RUSTY METAL RACK SHELVING THROUGHOUT WALK-IN COOLER. MUST REMOVE RUST, RESEAL OR REPAINT. MUST NOT USE CARDBOARD AS LINER FOR SHELVING IN DRY FOOD STORAGE ROOM.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

DIRTY FLOOR DRAIN UNDER KITCHEN THREE COMPARTMENT SINK. MUST CLEAN. MUST NOT USE CARPETING AS MATTING FOR FLOOR ON COOKS LINE.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

CRACKED AND MISSING WALL CAULKING AT KITCHEN EXPOSED HAND SINK AND TWO COMPARTMENT PREP SINK MUST BE REPLACED.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED

MUST PROVIDE LIGHT SHIELDS IN DRY FOOD STORAGE ROOM.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

LEAK ON NOZZLE OF BAR FOUR COMPARTMENT SINK. NOZZLE ON TWO COMPARTMENT SINK REPAIRED WITH DUCT TAPE. MUST PROPERLY REPAIR ALL. GAS RICE COOKER ON WOODEN PREP TABLE MUST BE REMOVED FROM THE THREE COMPARTMENT SINK DISH WASHING AREA. ALL COOKING EQUIPM...

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

ALL COOKS LINE WIPING CLOTHS IN BOTH SUSHI PREP AND HOT LINE MUST BE HELD IN A CLEAN CONTAINER WITH A SANITIZING SOLUTION. ICE SCOOP AT MACHINE MUST BE STORED IN A CLEAN CONTAINER. NOT ON TOP OF DIRTY MACHINE.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

OBSERVED CUT VEGETABLES STORED IN PLASTIC GROCERY BAGS. MANAGEMENT INSTRUCTED TO USE ONLY FOOD GRADE STORAGE BAGS.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

DETAIL CLEAN THE 3 COMPARTMENT SINK IN THE REAR PREP AREA.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

REMOVE THE CARDBOARD FLATS FROM THE FLOOR OF THE COOK'S LINE.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

REPLACE THE BROKEN BASEBOARD TILES THROUGHOUT THE MAIN PREP AREA.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

MUST PROVIDE A THERMOMETER INSIDE OF THE SUSHI COOLER.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

POTENTIALLY HAZARDOUS FOODS OBSERVED AT IMPROPER TEMPERATURES. OBSERVED BEEF AT 44.0F, EGGS AT 43.1-65.4F, CHICKEN AT 44.0F, TOFU AT 43.5-67.2F, SALMON AT 43.8F, SHRIMP AT 44.0F. MANAGEMENT VOLUNTARILY DISCARDED 15# OF FOOD WORTH $100. CRITICAL VI...

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION

FOOD (ICE) NOT PROTECTED FROM CONTAMINATION DURING STORAGE INSIDE OF THE ICE MACHINE. OBSERVED DISCOLORATION AND A SLIMY SUBSTANCE ON INTERIOR CONTACT SURFACES OF THE ICE MACHINE. UNIT TAGGED HELD FOR INSPECTION. MUST CLEAN AND SANITIZE THE INTERI...

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

OBSERVED CUT VEGETABLES STORED IN PLASTIC GROCERY BAGS. MANAGEMENT INSTRUCTED TO USE ONLY FOOD GRADE STORAGE BAGS.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

DETAIL CLEAN THE 3 COMPARTMENT SINK IN THE REAR PREP AREA.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

REMOVE THE CARDBOARD FLATS FROM THE FLOOR OF THE COOK'S LINE.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

REPLACE THE BROKEN BASEBOARD TILES THROUGHOUT THE MAIN PREP AREA.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

MUST PROVIDE A THERMOMETER INSIDE OF THE SUSHI COOLER.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

(7-38-020) EVIDENCE OF PEST ACTIVITY ON PREMISES. NOTED 12-SMALL/FRUIT FLIES ON WALLS AROUND THE DOOR FRAME OF THE REAR STORAGE ROOM; 5-ON BOXES STORED ON SHELVES INSIDE SAME ROOM; 5-ON WALLS ABOVE REAR 2-COMP. SINK; 8-ON WALLS ABOVE MOP SINK; 7-ON ...

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

ALL BULK FOOD CONTAINERS MUST BE LABELED. ALL OPEN #10-CANS OF FOOD MUST BE TRASFERRED TO REGULAR FOOD CONTAINERS. All food not stored in the original container shall be stored in properly labeled containers.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

ALL CARDBOARD/ALUMINUM FOIL COVERS ON DRY/COLD SHELVES OR COOKING EQUIPMENT MUST BE REMOVED, & AREAS KEPT CLEAN. All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

FOLLOWING NEED CLEANING: INTERIOR BOTTOM PARTS OF THE COOKING WOK; SHELVES OF WALK-IN COOLERS; COMPRESSORS OF BAR COOLERS; GASKETS OF COOLER DOORS; COUNTERS BELOW COOK'S LINE PREP TABLES-DUE TO DUST/DIRT/FOOD STAINS/DEBRIS. All food and non-food co...

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

MISSING FLOOR TILES & POOR FLOOR GROUTING AT COOK'S LINE MUST BE FIXED. METAL DOOR PLATE OF WALK-IN COOLER MUST BE FIXED & SEALED. ALL CARDBOARD COVERS IN WALK-IN COOLER FLOOR MUST BE REMOVED. BLACK RUBBER MAT AT COOK'S LINE IS IN POOR REPAIR-MUST RE...

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

ALL WALLS/CEILING AREAS AFFECTED BY PESTS MUST BE CLEANED/SANITIZED. DUSTY FILTERS AT HOOD OF COOKING EQUIPMENT & ABOVE DISHMACHINE MUST BE KEPT CLEAN ALSO. The walls and ceilings shall be in good repair and easily cleaned.