Sushi Koi
Mixed record — 2 of 6 inspections passed
2024-01-04 Pass w/ Conditions Complaint 12 ▾
PROPER COLD HOLDING TEMPERATURES
OBSERVED IMPROPER COLD HOLDING TEMPERATURES OF TCS FOODS INSIDE 2-DOOR COOLER LOCATED IN REAR FOOD PREP AREA. SALMON AT 57.3F, IMITATION CRAB AT 56.5F, GROUND TUNA 56.8F, CREAM CHEESE 58.1F. MANAGEMENT IMMEDIATELY AND VOLUNTARILY DISCARDED APPROXIMAT...
PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
OBSERVED 2-DOOR PREP COOLER IN REAR PREP AREA MAINTAINING AN IMPROPER AMBIENT TEMPERATURE OF 78.9F COOLER WAS USED TO STORE TCS FOODS. COOLER TAGGED HELD FOR INSPECTION AND MUST NOT USE UNTIL REPAIRED, MAINTAINS A TEMPERATURE OF 41.F OR BELOW, CDPH C...
THERMOMETERS PROVIDED & ACCURATE
MUST PROVIDE VISIBLE AND WORKING THERMOMETERS IN ALL REFRIGERATION UNITS. MUST MAINTAIN.
FOOD PROPERLY LABELED; ORIGINAL CONTAINER
MUST LABLE FOOD STORAGE CONTAINERS WHEN FOOD IS NOT IN THE ORIGINAL CONTAINER.
CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
OBSERVED ICE SCOOPS STORED INSIDE ICE BIN IN FRONT SMOOTHIE AREA. MUST PROPERLY STORE SCOOS IN A CLEAN CONTAINER TO PREVENT CONTAMINATION.
PERSONAL CLEANLINESS
OBSERVED EMPLOYEES NOT WEARING HAIR RESTRAINS WHEN FOOD IS BEING PREPARED AND SERVED. MUST WEAR HAIR RESTRAINTS AT ALL TIMES FOOD IS BEING PREPARED AND SERVED.
WIPING CLOTHS: PROPERLY USED & STORED
OBSERVED WIPING CLOTHS STORED ON TOP OF FOOD PREPARATION TABLES. MUST PROPERLY STORE WIPING CLOTHS IN A SANITAZIG SOLUTION WHEN NOT IN USE.
IN-USE UTENSILS: PROPERLY STORED
OBSERVED ICE SCOOPS STORED ON TOP OF ICE MACHINE LOCATED IN FRONT SMOOTHIE PREP AREA. MUST PROPERLY STORE ICE SCOOPS TO PREVENT CONTAMINATION.
PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
ADDITIONAL WATER PRESSURE NEEDED AT THE EXPOSED HAND WASHING SINK IN SUSHI FOOD PREP AREA. MUST REPAIR/PROVIDE WATER PRESSURE.
PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
OBSERVED GREASE AND FOOD DEBRIS ON WALLS BEHIND COOKING EQUIPMENT, BEHIND 3-COMPARTMENT SINK AND CEILING ABOVE DISHWAHING AREA. MUST CLEAN AN MAINTAIN WALLS AND CEILING AT ALL TIMES.
PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
OBSERVED DUST BUILD UP ON VENTILATION VENTS IN CUSTOMERS WASHROOMS. MUST CLEAN AND MAINTAIN.
PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
OBSERVED DIRT AND DEBRIS ON FLOOR THROUGHOUT REAR DRY STORAGE AREA, UNDER AROUND AND BEHING ALL COOKING EQUIPMENT REFRIGERATION UNITS AND REAR DISHWASHING AREA. MUST CLEAN AND MAINTAIN FLOOR CLEAN AT ALL TIMES.
2023-03-03 Pass Complaint Re-Inspection 2 ▾
NON-FOOD/FOOD CONTACT SURFACES CLEAN
4-602.13-- MUST NOT USE TOWELS, CARDBOARD FOR LINER FOR SHELVING, EQUIPMENT.
PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
4-301.16--- INSTRUCTED TO INSTALL A ONE COMPARTMENT PREP SINK THAT IS NEEDED IN THE FRONT SUSHI PREP AREA, SEPARATE FROM THE HAND WASHING SINK.
2023-02-24 Fail Complaint CRITICAL 16 ▾
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
OBSERVED BOTH HANDWASHING SINKS NOT ACCESSIBLE FOR USE. FRONT SUSHI PREP HAND WASHING SINK BEING USED AS PREP SINK. OBSERVED EMPLOYEE RINSING OUT GLASSWARE AND NOTED DISHWASHING TOOLS SUCH AS SPONGES AND SCRUBBERS. REAR PREP/DISH HAND WASHING SINK BL...
FOOD SEPARATED AND PROTECTED
OBSERVED FOODS NOT PROTECTED DURING STORAGE. NOTED RAW, ANIMAL ORIGIN SHRIMP, RAW CHICKEN AND UNSHELLED RAW EGGS BEING STORED DIRECTLY ABOVE FRESH VEGETABLES AND OPEN FRESH LETTUCE. RAW FROZEN CRAB THAWING ON TOP SHELVING ABOVE PREPARED FOODS AND FRE...
PROPER COOLING TIME AND TEMPERATURE
OBSERVED APPROXIMATELY 30 LBS ASSORTED FRIED SEAFOOD AND MEATS IMPROPERLY COOLING THROUGHOUT THE COOKS LINE IN DEEP, COVERED CONTAINERS. NO TEMPERATURE COOLING LOGS FOR FOODS. MANAGER STATED THE FOODS WERE COOKED IN THE MORNING WITH AN UNSPECIFIED TI...
PROPER HOT HOLDING TEMPERATURES
NOTED APPROXIMATELY 5 LBS COOKED WHITE RICE IN A HOT HOLDING UNIT ON COOKS LINE AT AN IMPROPER TEMPERATURE OF 99.6F. ALL DISCARDED. PRIORITY VIOLATION 7-38-005 SEE THE ABOVE VIOLATION #20 FOR CITATION.
PROPER COLD HOLDING TEMPERATURES
NOTED FRIED SHRIMP HELD INSIDE THE COOKS LINE COOLER AT AN IMPROPER TEMPERATURE OF 47.5F AND FRIED CRAB AT 45.5F. REVIEWED PROPER COLD HOLDING TEMPERATURES. PRIORITY VIOLATION SEE THE ABOVE VIOLATION #20 FOR CITATION.
SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED
ALL STORED ITEMS THROUGHOUT THE ENTIRE ESTABLISHMENT, IN ALL AREAS OF PREP, STORAGE, BAR MUST BE ELEVATED FROM THE FLOORS.
FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
MUST NOT USE PLASTIC GROCERY BAGS AS FOOD CONTAINERS INSIDE THE BOX FREEZER. MUST USE FOOD GRADE PLASTIC DISPOSABLE BAGS OR WASHABLE CONTAINERS.----RAW WOODEN BLOCKS USED AS PROPS/LEG EXTENSIONS FOR THE ICE MACHINE BEHIND THE BAR MUST BE SEALED TO BE...
FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
MUST PROVIDE A LID FOR THE BAR ICE MACHINE.
NON-FOOD/FOOD CONTACT SURFACES CLEAN
MUST NOT USE TOWELS, CARDBOARD, PLASTIC WRAP OR STYROFOAM FOR LINER FOR SHELVING, EQUIPMENT AND AS GUARDS ON DISH EQUIPMENT. MUST BE SMOOTH CLEANABLE MATERIAL.----ALL SHELVING THROUGHOUT THE FACILITY INCLUDING ALL FOOD CARTS IN SUSHI PREP, CLEAN DISH...
NON-FOOD/FOOD CONTACT SURFACES CLEAN
ALL TOASTER OVENS, COOKS LINE EQUIPMENT WITH EXCESSIVE GREASE. ALL INTERIOR/EXTERIOR COOLERS AND FREEZERS, EXTERIOR OF ALL BULK FOOD CONTAINERS WITH FOOD DEBRIS. MUST CLEAN AND MAINTAIN ALL.
PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
INSTRUCTED TO INSTALL A ONE COMPARTMENT PREP SINK THAT IS NEEDED IN THE FRONT SUSHI PREP AREA, SEPARATE FROM THE HAND WASHING SINK.
PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
HOOD AND ATTACHED FILTERS AND EQUIPMENT ABOVE COOKS LINE AND FRYERS WITH EXCESSIVE DRIPPING GREASE. MUST CLEAN AND MAINTAIN.
PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
NOTED MOLDY PEELING CAULKING SURROUNDING THE SUSHI PREP HAND WASHING SINK AND BLACKENED MOLDY WALL CAULKING AT THE THREE COMPARTMENT SINK. MUST REPLACE.----WALLS, FLOORS AND CEILINGS THROUGHOUT THE FACILITY IN ALL PREP, DISH, BAR, REAR STORAGE WITH D...
PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
NOTED DIRTY BROOMS AND SWEEPING BUCKETS BEING STORED IN THE FOOD PREP AREA. MUST PROPERLY STORE CLEANING TOOLS AWAY FROM FOOD AREAS.
ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
NO PROOF OF FOOD HANDLER TRAINING, CERTIFICATES OR NEW HIRE DOCUMENTATION FOR ALL EMPLOYEES. MUST PROVIDE.
PREVIOUS CORE VIOLATION CORRECTED
PREVIOUS CORE VIOLATIONS FROM 8-31-22 REPORT #2563047 NOT CORRECTED.-- #37-3-302.12: LABEL DRY FOOD INGREDIENTS IN PLASTIC CONTAINERS WITH THE COMMON NAME.---#39-3-307.11: SPLASH GUARD IS NEEDED AT THE HANDWASHING SINK IN THE SUSHI AREA, BETWEEN THE ...
2022-08-31 Pass Canvass Re-Inspection 5 ▾
FOOD PROPERLY LABELED; ORIGINAL CONTAINER
3-302.12: LABEL DRY FOOD INGREDIENTS IN PLASTIC CONTAINERS WITH THE COMMON NAME
CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
3-307.11: SPLASH GUARD IS NEEDED AT THE HANDWASHING SINK IN THE SUSHI AREA, BETWEEN THE MENTIONED SINK AND PREP COUNTER. SURFACE MUST BE SMOOTH, CLEANABLE AND NON-ABSORBENT MATERIAL
WIPING CLOTHS: PROPERLY USED & STORED
3-304.14: MUST STORE WIPING CLOTHS IN PREP AREAS IN SANITIZER BUCKETS BETWEEN USES TO PREVENT CROSS-CONTAMINATION. INSTRUCTED TO MAINTAIN.
FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
4-201.11: BROKEN RUBBER GASKET INSIDE THE DOOR OF DOOR REACH-IN COOLER ACROSS FROM COOKING EQUIPMENT. REPAIR/REPLACE
PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
5-205.15: PIPE LEAKING UNDER THREE COMPARTMENT SINK, REPAIR ISSUE
2022-08-29 Fail Canvass CRITICAL 9 ▾
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
NO PAPER TOWELS ARE PROVIDED AT THE HANDWASHING SINK IN THE BAR, PREP AND SUSHI AREAS. UPON MY REQUEST PAPER TOWEL WAS PROVIDED AT SAID HANDWASHING SINK. PRIORITY FOUNDATION VIOLATION:7-38-030(C), CITATION ISSUED
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
HANDWASHING SINK AT REAR PREP AND BAR AREA NOT ACCESSIBLE FOR FOR HANDWASHING. THE HANDWASHING SINK IN THE BAR AREA WAS FILLED WITH STAINLESS CONTAINERS, AND THE OTHER SINK IN THE REAR PREP AREA COVERED CLEAN UTENSILS IN THE BASKET. UPON MY REQUEST...
PROPER COLD HOLDING TEMPERATURES
FOUND TCS FOODS AT IMPROPER TEMPERATURE STORED INSIDE PREP COOLER IN PREP AREA: COOKED CRAB RANGOON AT TEMP OF 47.8F; MARINATED KABOB CHICKEN AT TEMP OF 48.3F; BROCCOLI AND CHICKEN AT TEMP OF 71.7F. COLD FOOD MUST MAINTAIN A TEMP OF 41F. FOOD DISCAR...
FOOD PROPERLY LABELED; ORIGINAL CONTAINER
LABEL DRY FOOD INGREDIENTS IN PLASTIC CONTAINERS WITH A COMMON NAME
CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
A SPLASH GUARD IS NEEDED AT THE HANDWASHING SINK IN THE SUSHI AREA, BETWEEN THE MENTIONED SINK AND PREP COUNTER. SURFACE MUST BE SMOOTH, CLEANABLE AND NON-ABSORBENT MATERIAL
WIPING CLOTHS: PROPERLY USED & STORED
MUST STORE WIPING CLOTHS IN PREP AREAS IN SANITIZER BUCKETS BETWEEN USES TO PREVENT CROSS-CONTAMINATION. INSTRUCTED TO MAINTAIN.
FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
BROKEN RUBBER GASKET INSIDE THE DOOR OF DOOR REACH-IN COOLER ACROSS FROM COOKING EQUIPMENT. REPAIR/REPLACE
WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
OBSERVED CHLORINE CHEMICAL SANITIZING DISH MACHINE NOT PROPERLY DISPENSING CHLORINE SANITIZER WHILE DISHES WERE BEING WASHED. 10PPM CHLORINE WAS NOTED AFTER SEVERAL ATTEMPTS. TAGGED UNIT DO NOT USE. USE A THREE-COMPARTMENT SINK(WASH, RINSE AND SANITI...
PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
PIPE LEAKING UNDER THREE COMPARTMENT SINK,REPAIR ISSUE
2020-12-22 Pass w/ Conditions License CRITICAL 2 ▾
MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
OBSERVED NO EMPLOYEE HEALTH POLICY ON SITE. INSTRUCTED TO PROVIDE VERIFICATION OF EACH EMPLOYEE ON SITE AT ALL TIMES. PRIORITY FOUNDATION. 7-38-010.
PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
OBSERVED NO VISIBLE BACK FLOW PREVENTER DEVICE ON ICE MACHINE WATER LINE AT BAR AREA. MUST INSTALL.
Data sourced from Chicago Dept. of Public Health ·
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