FEB 18
2014
PASS W/ CONDITIONS
10 violations1 CRITICALDETAILS
SANITARY INSPECTION RECORD — CITY OF CHICAGO
✕
BISTRO PACIFIC RESTAURANT.
BEAT. 29/100
680 N LAKE SHORE DR · STREETERVILLE, CHICAGO
Last inspected February 18, 2014 · passed with conditions
Failed 2 of 6 inspections. 5 critical violations on the cumulative record. Pattern of issues, not a one-off.
THE NUMBERS
INSPECTIONS
6
2 passed · 2 w/ conditions · 2 failed
VIOLATIONS
39
includes 5 critical
RECORDS COVER
2 YEARS
since Oct 2011
INSPECTION HISTORY
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 EQUIPMENT MUST BE UNDER PROPER VENTILATION IN APPROVED FOOD PREPARATION AREA.
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.
JAN 302014FAILED11 violations2 CRITICALDETAILS
JAN 30
2014
FAILED
11 violations2 CRITICALDETAILS
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 COOKS LINE FOOD CART AT 101.8F. INSTRUCTED ALL COLD FOODS MUST BE HELD AT 40F. OR BELOW AND HOT FOODS HELD AT 140F. OR ABOVE OR PROPERLY COOLED TO 40F. BEFORE RE-HEATING. ALL FOODS DISCARDED. CRITICAL CITATION ISSUED 7-38-005(A)
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 FOR INSPECTION AND MUST NOT USE UNTIL REPAIRED, PROPERLY DISPENSES CHLORINE TO 100 PPM AND C.D.P.H CONTACTED FOR RE-INSPECTION AND TAG REMOVAL. CRITICAL CITATION ISSUED 7-38-030.
* 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 EQUIPMENT MUST BE UNDER PROPER VENTILATION IN APPROVED FOOD PREPARATION AREA.
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.
MAR 192013PASSED5 violationsDETAILS
MAR 19
2013
PASSED
5 violationsDETAILS
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.
MAR 152013PASS W/ CONDITIONS7 violations1 CRITICALDETAILS
MAR 15
2013
PASS W/ CONDITIONS
7 violations1 CRITICALDETAILS
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 VIOALTION 7-38-005A.
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 INTERIOR OF THE ICE MACHINE. SERIOUS VIOLATION 7-38-005A.
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.
show all 6 inspections →
OCT 182011FAILED6 violations1 CRITICALDETAILS
OCT 18
2011
FAILED
6 violations1 CRITICALDETAILS
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 CEILING AROUND THE SUSHI BAR. INSTRUCTED TO ELIMINATE SOURCE & CLEAN/SANITIZE ALL AFFECTED AREAS. All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines.
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 contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.
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 REMOVE. FLOORS AT REAR DRY STORAGE ROOM MUST BE KEPT CLEAN ALSO. ALL SUPPLIES/STOCK IN FRONT STORAGE ROOM (ACROSS THE BAR) MUST BE ELEVATED OFF THE FLOOR. The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.
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.
Data sourced from Chicago Dept. of Public Health. We'd love to link you straight to this restaurant's record — turns out Chicago considers that a luxury. The full dataset is what's on offer →