Sushi Para Too

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

NO VALID CITY OF CHICAGO SANITATION CERTIFICATE ON PREMISES. MANAGER HAS AN EXPIRED CITY CERTIFICATE WITH NO DOCUMENTATION FOR RE-CERTIFICATION. SERIOUS CITATION ISSUED 7-38-012.

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

MUST NOT USE PLASTIC WRAP AS LINER FOR SHELVING THROUGHOUT BASEMENT. SURFACES MUST BE SMOOTH AND CLEANABLE.

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

HOLE IN WALL OF UPPER LEVEL FURNACE AND STORAGE CLOSET. MUST SEAL. MOLDY WALL CAULKING AT BASEMENT THREE COMPARTMENT SINK. MUST REPLACE. WALLS AT THRESHOLD TO REAR PREP AND COOLER AREA IN POOR REPAIR WITH HOLE, CHIPPING PLASTER. MUST SEAL AND MAKE ...

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

LEAKS UNDER BASEMENT THREE COMPARTMENT SINK. MUST SEAL.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

BOTH PREP AREAS WIPING CLOTHS MUST BE STORED IN A CLEAN CONTAINER WITH A SANITIZING SOLUTION.

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

BULK RICE CONTAINER MUST BE LABELED.

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

BLACKENED, MOLDY CAULKING AROUND EXPOSED HAND SINK AT 2ND FLOOR SUSHI PREP AREA. ALSO MISSING AND FOOD ENCRUSTED CAULKING AT BASEMENT THREE COMPARTMENT SINK. MUST REPLACE. MUST NOT USE CARDBOARD AS LINER FOR SHELVING THROUGHOUT BASEMENT KITCHEN.

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

EXTERIOR OF ALL COOKS LINE EQUIPMENT WITH EXCESSIVE GREASE. MUST CLEAN.

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

WALLS AND WALL BASEBOARDS THROUGHOUT BASEMENT KITCHEN, BEHIND ALL EQUIPMENT WITH GREASE AND FOOD SPLATTER. MUST CLEAN AND MAINTAIN.

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

SEVERE LEAK UNDER WASHBOWL IN BASEMENT MENS WASHROOM. LEAK UNDER BASEMENT THREE COMPARTMENT SINK REPAIRED WITH PLASTIC WRAP. MUST REPAIR ALL.

FACILITIES TO MAINTAIN PROPER TEMPERATURE

OBSERVED TWO COOLERS UNABLE TO MAINTAIN PROPER TEMPERATURES. SMALL TWO DOOR COOLER IN BASEMENT SUSHI BAR AREA FOUND AT 50F WITH EGGS AT 47.4F AND 48.2F. ADDITIONAL TALL REACH-IN COOLER IN BASEMENT PREP AREA FOUND AT 55F WITH TOFU FOUND AT 45.9F. ALL ...

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

THE FOLLOWING POTENTIALLY HAZARDOUS FOODS FOUND HELD IN THE ABOVE MENTIONED COOLERS AT IMPROPER TEMPERATURES. APPROXIMATLY 4 DOZEN EGGS RANGING BETWEEN 47.4F TO 48.2F. 1 LB BATTERED SHRIMP FOUND AT 46.4F AND 9 LBS TOFU AT 45.9F. ALL FOOD DISCARDED. C...

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

BULK RICE CONTAINER MUST BE LABELED.

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

BLACKENED, MOLDY CAULKING AROUND EXPOSED HAND SINK AT 2ND FLOOR SUSHI PREP AREA. ALSO MISSING AND FOOD ENCRUSTED CAULKING AT BASEMENT THREE COMPARTMENT SINK. MUST REPLACE. MUST NOT USE CARDBOARD AS LINER FOR SHELVING THROUGHOUT BASEMENT KITCHEN.

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

EXTERIOR OF ALL COOKS LINE EQUIPMENT WITH EXCESSIVE GREASE. MUST CLEAN.

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

WALLS AND WALL BASEBOARDS THROUGHOUT BASEMENT KITCHEN, BEHIND ALL EQUIPMENT WITH GREASE AND FOOD SPLATTER. MUST CLEAN AND MAINTAIN.

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

SEVERE LEAK UNDER WASHBOWL IN BASEMENT MENS WASHROOM. LEAK UNDER BASEMENT THREE COMPARTMENT SINK REPAIRED WITH PLASTIC WRAP. MUST REPAIR ALL.

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

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. DETAIL CLEAN THE LIGHT SHIELDS IN THE BASEMENT PREP AREA, VENTILATION HOOD AND FILTERS, INTERIOR OF THE ICE MACHINE, AN...

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

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. DETAIL CLEAN THE FLOOR OF THE BASEMENT PREP AREA.

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

All cold food shall be stored at a temperature of 40F or less. OBSERVED POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES. OBSERVED TEMPURA SHRIMP AT 75F, PORK DUMPLINGS AT 47F, AND FRIED OYSTERS AT 46F. MANAGEMENT VOLUNTARILY DISCARDED 5# OF F...

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, PROPERLY DESIGNED AND INSTALLED

OBSERVED NO COLD WATER AVAILABLE AT THE BASEMENT PREP AREA HANDSINK. WORKERS ARE NOT ABLE TO WASH THEIR HANDS HERE BECAUSE THE HOT WATER GETS TOO HOT WITHOUT HAVING COLD WATER. THERE IS ANOTHER HANDSINK IN THE BASEMENT SUSHI PREP AREA. MANAGEMENT ...

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

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. DEFROST AND CLEAN THE INTERIOR OF THE 1 DOOR FREEZERS. OBSERVED NON-FOOD GRADE STORAGE BAGS (PLASTIC GROCERY BAGS) USE...

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

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. DETAIL CLEAN THE LIGHT SHIELDS IN THE BASEMENT PREP AREA, VENTILATION HOOD AND FILTERS, INTERIOR OF THE ICE MACHINE, A...

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

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. DETAIL CLEAN THE FLOOR OF THE BASEMENT PREP AREA. REMOVE THE CARDBOARD FROM THE FLOOR IN THE SUSHI PREP AREA.

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

The walls and ceilings shall be in good repair and easily cleaned. DETAIL CLEAN THE CEILING IN THE BASEMENT PREP AREA.

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

PROVIDE ADEQUATE LIGHTING IN THE BASEMENT DRY STORAGE AREA.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED

All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors. OBSERVED A RODENT BURROW NEXT TO THE GARBAGE DUMPST...

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

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. MUST NOT USE TIN FOIL AS LINER FOR SHELVING OR EQUIPMENT IN BASEMENT PREP.

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

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. EXCESSIVE GREASE ON EXHAUST HOOD. MUST CLEAN. INTERIOR DISH MACHINE WITH FOOD/DIRT ACCUMULATION. MUST CLEAN.

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

The walls and ceilings shall be in good repair and easily cleaned. WALLS AND CEILING OF DOORWAY THRESHOLD IN BASEMENT PREP TO REAR REFRIGERATION ROOM WITH OPEN CRACKS/CREVICES. MUST SEAL ALL AND MAKE SMOOTH AND CLEANABLE.

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

Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules...

SOURCE OF CROSS CONTAMINATION CONTROLLED I.E. CUTTING BOARDS, FOOD HANDLERS, UTENSILS, ETC

All food shall be protected from contamination and the elements, and so shall all food equipment, containers, utensils, food contact surfaces and devices, and vehicles.OBSERVED DURING INSPECTION, SUSHI CHEF CLEANING DIRTY TOWELS IN EXPOSED HAND WASHI...

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED

Adequate and convenient toilet facilities shall be provided. They should be properly designed, maintained, and accessible to employees at all times. HAND WASHING FACILITIES NOT MAINTAINED. OBSERVED SUSHI CHEF USING SUSHI PREP EXPOSED HAND SINK TO HO...

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

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. OBSER...

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

A separate and distinct offense shall be deemed to have been committed for each Minor violation that is not corrected upon re-inspection by the health authority.PREVIOUS MINOR VIOLATIONS NOT CORRECTED FROM 9-10-09 162524. #34-MUST CLEAN GRIME ON FLOO...

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

All food not stored in the original container shall be stored in properly labeled containers. ALL BULK FOODS MUST BE LABELED.

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

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. MUST NOT USE PAPER TOWELS AS LINER FOR SHELVING IN 1ST FLOOR SERVER STATION OR TIN FOIL FOR EQUIPMENT ON COOKS LINE.

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

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. FLOORS ALONG BASE BOARD UNDER 1ST FLOOR SUSHI PREP WITH DIRT/DEBRIS. ALL STORED ITEMS IN BASEMENT STORAGE AREAS MUST BE STORED ELEVATED FROM...

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

The walls and ceilings shall be in good repair and easily cleaned. WALL AT BASEMENT REAR REFRIGERATION STORAGE ROOM WITH DIRT/SOOT MUST CLEAN.

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

Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. LIGHTS THROUGHOUT BASEMENT REAR DRY STORAGE AND AT REFRIGERATION STORAGE MUST SHIELD.

TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS

Toilet rooms shall be completely enclosed and shall be vented to the outside air or mechanically ventilated. BASEMENT LADIES WASHROOM DOOR MUST HAVE SELF-CLOSING DEVICE.

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

Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules...

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

Between uses and during storage ice dispensing utensils and ice receptacles shall be stored in a way that protects them from contamination. WIPING CLOTHS MUST BE STORED IN A CLEAN CONTAINER WITH SANITIZING SOLUTION IN SUSHI PREP.