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SUSHI PARA TOO

2258 N CLARK ST, CHICAGO, IL 60614 · Restaurant

Résumé des inspections

SUSHI PARA TOO a été inspecté 18 fois par Chicago Department of Public Health depuis le 24 juillet 2014. La dernière inspection, le 11 février 2026, n'a relevé aucune infraction.

1 des 18 inspections au dossier n'ont relevé aucune infraction. Au cours des 12 derniers mois, il y a eu 1 inspection et 0 infraction relevées. Les constats à risque élevé ici concernent : Contrôle de la température des aliments, Nettoyage et désinfection et Lavage des mains et hygiène du personnel.

Le nombre d'infractions par inspection est resté à peu près le même au fil du temps.

Ce que signifient ces constats

Chaque autorité sanitaire formule ses infractions différemment; nous les regroupons donc selon leur importance pour la salubrité des aliments. Les constats à risque élevé sont ceux que les inspecteurs jugent critiques, car ils peuvent directement rendre quelqu'un malade.

  • Contrôle de la température des alimentsRisque élevé

    Les bactéries se multiplient le plus rapidement entre environ 4 °C et 60 °C. Les inspecteurs vérifient que les aliments froids restent froids, que les aliments chauds restent chauds, que les aliments cuits sont refroidis rapidement et que le personnel dispose de thermomètres précis. Les problèmes de température sont l'une des causes les plus fréquentes d'intoxication alimentaire; ils sont donc considérés comme critiques.

    Relevé 4 fois dans 4 inspections distinctes, la plus récente le 1 décembre 2020. Par exemple : TEMPÉRATURES D ' HOMOLOGATION PROPRIETE

  • Nettoyage et désinfectionRisque élevé

    Tout ce qui touche les aliments, comme les planches à découper, la vaisselle et les ustensiles, doit être lavé, rincé et désinfecté. Les inspecteurs vérifient la température du lave-vaisselle, la concentration du désinfectant et l'entreposage des linges. Une mauvaise désinfection laisse les bactéries survivre d'une utilisation à l'autre.

    Relevé 2 fois dans 2 inspections distinctes, la plus récente le 12 août 2025. Par exemple : SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES

  • Lavage des mains et hygiène du personnelRisque élevé

    Les mains sont le principal moyen par lequel des microbes comme le norovirus passent des personnes aux aliments. Les inspecteurs vérifient que les lavabos sont accessibles et approvisionnés, que le personnel se lave les mains au besoin, porte un couvre-chef et que les employés malades sont tenus à l'écart des aliments.

    Relevé 2 fois dans 2 inspections distinctes, la plus récente le 17 mai 2019. Par exemple : PROCÉDURES DE RESPONSABILITÉ AUX ÉVÉNEMENTS DE VOTE ET DE DIARRHEAL

  • Protection des aliments contre la contaminationRisque élevé

    Cela concerne l'entreposage, la préparation et la présentation des aliments : viande crue séparée des aliments prêts à manger, aliments couverts et rangés hors du sol, rien qui ne coule ou n'éclabousse dedans. La contamination croisée entre aliments crus et cuits est une voie directe pour la salmonelle et E. coli.

    Relevé 2 fois dans 2 inspections distinctes, la plus récente le 17 mai 2019. Par exemple : CONSULTATION DES CONSOMMATEURS POUR LES ALIMENTS RAW/UNDERCOOKED

  • RavageursRisque élevé

    Signes de souris, de rats, de coquerelles ou de mouches, ou ouvertures et encombrement qui leur permettent d'entrer ou de se cacher. Les ravageurs transportent des bactéries et peuvent contaminer les aliments et les surfaces; toute activité est donc prise au sérieux et entraîne habituellement une visite de suivi.

    Relevé 2 fois dans 2 inspections distinctes, la plus récente le 20 août 2015. Par exemple : AUCUNE PREUVE D ' OUVERTURES OU D ' OUVERTURES OUVERTES PROTÉGÉES/RODENTES, UNE LOGE ÉCRITE EST DISPONIBLE AUX INSPECTEURS

À propos de ces données

Ces résultats proviennent de Chicago Department of Public Health, qui inspecte les établissements alimentaires et d'autres installations publiques de la région. Nous republions les données de divulgation publiques de cette autorité et les actualisons régulièrement; le dossier officiel fait foi.

18 inspections

  1. Toiles

    0 infraction

  2. Toiles

    3 infractions

    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • OBSERVED CARD BOARD BEING USED AS A LINER ON SHELVES LOCATED BY COOKING EQUIPTMENT. MUST REMOVE.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • INSTRUCTED TO CLEAN GREASE INSIDE COOKING FRYERS.
    • 58. FORMATION D ' ALLERGÈNE
      • OBSERVED EXPIRED ALLERGEN TRAINING CERTIFICATES ON SITE. MUST PROVIDE CURRENT ALLERGEN TRAINING FOR ALL CERTIFIED FOOD MANAGERS.
  3. Réinspection des toiles

    2 infractions

    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • OBSERVED PEELING PAINT IN CEILING IN REAR FOOD STORAGE AREA. MUST REPAINT AND MAINTAIN.
    • 56. VENTILATION ADEQUATE ET LIGHTING; ZONES DÉSIGNÉES UTILISÉES
      • OBSERVED GREASE BUILD UP ON VENTILATION HOOD AND FILTERS ABOVE COOKING EQUIPMENT. MUST CLEAN AND MAINTAIN.
  4. Toiles

    5 infractions

    • 37. PRODUITS ALIMENTAIRES LABÉLIS; CONTENEUR ORIGINAL
      • MUST PROPERLY LABELED FOOD STORAGE CONTAINERS WHEN FOOD IS NOT IN THE ORIGINAL CONTAINER.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • OBSERVED PEELING PAINT IN CEILING IN REAR FOOD STORAGE AREA. MUST REPAINT AND MAINTAIN.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • OBSERVED DIRT AND DEBRIS ON WALLS IN REAR DISHWASHING AREA AND REAR FOOD STORAGE AREA. MUST CLEAN AND MAINTAIN.
    • 56. VENTILATION ADEQUATE ET LIGHTING; ZONES DÉSIGNÉES UTILISÉES
      • OBSERVED GREASE BUILD UP ON VENTILATION HOOD AND FILTERS ABOVE COOKING EQUIPMENT. MUST CLEAN AND MAINTAIN.
    • 60. VIOLATION PRÉCÉDENTE DE LA BASE
      • PREVIOUS CORE VIOLATIONS NOT CORRECTED FROM INSPECTION REPORT#2579633 ON 08/04/23. #44. ALL STORED BOWLS, POTS PANS MUST BE STORED INVERTED. ALL STORED ITEMS IN THE WALK-IN FREEZER AND THROUGHOUT THE REAR DRY FOOD STORAGE ROOM MUST BE ELEVATED FROM THE FLOORS. #49. PEELING PLASTIC ON METAL EXTERIOR OF THE COOKS LINE OVEN. MUST REMOVE. OBSERVED EXCESSIVE RUST ON SHELVING THROUGHOUT THE INTERIOR OF THE TALL GLASS DOOR REACH-IN COOLER. MUST REPLACE ALL OR REMOVE RUST AND RE-PAINT/SEAL. NOTED THE TOP OF THE DISHWASHING MACHINE WITH EXCESSIVE DIRT. MUST CLEAN AND MAINTAIN. #55. ALL WALL SINK CAULKING AT THE UTILITY SERVICE SINK, KITCHEN ONE COMPARTMENT AND THREE COMPARTMENT SINKS, DISH MACHINE NOTED BLACKENED, MOLDY OR IN POOR REPAIR. MUST REPLACE ALLPEELING PAINT ON THE WALL BEHIND THE DISH MACHINE. MUST REMOVE. FLOORS THROUGHOUT THE REAR DRY FOOD STORAGE ROOM WITH DIRT AND DEBRIS. MUST CLEAN AND MAINTAIN. MISSING/PEELING/DAMAGED FLOOR TILING AT THE KITCHEN HAND WASH SINK AREA. MUST REPLACE TO BE SMOOTH AND CLEANABLE. PRIORITY FOUNDATION VIOLATION 7-42-090 CITATION ISSUED.
  5. Toiles

    8 infractions

    • 41. CLOTS WIPING: UTILISÉS ET CONSERVÉS PROPRIÉTÉS
      • ALL PREP AREA WIPING CLOTHS MUST BE HELD IN A CONTAINER WITH A SANITIZING SOLUTION.
    • 44. UTENSILS, ÉQUIPEMENTS ET LIGNES: PROPRIÉTÉS, MÉDICAMENTS ET MÉTHODES
      • ALL STORED BOWLS, POTS PANS MUST BE STORED INVERTED.----ALL STORED ITEMS IN THE WALK-IN FREEZER AND THROUGHOUT THE REAR DRY FOOD STORAGE ROOM MUST BE ELEVATED FROM THE FLOORS.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • NOTED HANGING CLOTH CURTAINS LEADING TO THE WASHROOMS DIRTY. MUST CLEAN AND MAINTAIN.----MUST NOT USE CARDBOARD AS LINER FOR SHELVING THROUGHOUT THE KITCHEN.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • PEELING PLASTIC ON METAL EXTERIOR OF THE COOKS LINE OVEN. MUST REMOVE.----OBSERVED EXCESSIVE RUST ON SHELVING THROUGHOUT THE INTERIOR OF THE TALL GLASS DOOR REACH-IN COOLER. MUST REPLACE ALL, OR REMOVE RUST AND RE-PAINT/SEAL.----NOTED THE TOP OF THE DISHWASHING MACHINE WITH EXCESSIVE DIRT. MUST CLEAN AND MAINTAIN.
    • 51. PLAQUEMENT INSTALLÉ; DISPOSITIFS DE RENFORCEMENT
      • LEAK UNDER THE FRONT SUSHI BAR HAND SINK AND REPAIRED WITH PLASTIC WRAP. MUST PROPERLY REPAIR.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • ALL WALL SINK CAULKING AT THE UTILITY SERVICE SINK, KITCHEN ONE COMPARTMENT AND THREE COMPARTMENT SINKS, DISH MACHINE NOTED BLACKENED, MOLDY OR IN POOR REPAIR. MUST REPLACE ALL.----PEELING PAINT ON THE WALL BEHIND THE DISH MACHINE. MUST REMOVE.----FLOORS THROUGHOUT THE REAR DRY FOOD STORAGE ROOM WITH DIRT AND DEBRIS. MUST CLEAN AND MAINTAIN.----MISSING/PEELING/DAMAGED FLOOR TILING AT THE KITCHEN HAND WASH SINK AREA. MUST REPLACE TO BE SMOOTH AND CLEANABLE.
    • 57. TOUS LES EMPLOYÉS DE L ' ALIMENTATION ONT UNE FORMATION EN MATIÈRE D ' ALIMENTATION
      • NO PROOF OF FOOD HANDLER TRAINING OR CERTIFICATES FOR ALL THE EMPLOYEES. MUST PROVIDE FOR ALL.
    • 58. FORMATION D ' ALLERGÈNE
      • NO PROOF OF ALLERGEN TRAINING OR CERTIFICATES FOR ALL THE CITY OF CHICAGO FOOD SERVICE MANAGERS. MUST PROVIDE FOR ALL.
  6. Toiles

    2 infractions

    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • OBSERVED WALLS UNCLEAN WITH FOOD SPLATTER. CLEAN AND MAINTAIN WALLS. OBSERVED CEILING UNCLEAN WITH DUST ACCUMULATION. CLEAN AND MAINTAIN CEILING.
    • 56. VENTILATION ADEQUATE ET LIGHTING; ZONES DÉSIGNÉES UTILISÉES
      • OBSERVED HOOD WITH GREASE AND DUST ACCUMULATION. CLEAN AND MAINTAIN HOOD.
  7. Toiles

    3 infractions

    • 22. TEMPÉRATURES D ' HOMOLOGATION PROPRIETE
      • OBSERVED THE FOLLOWING TCS FOOD ITEMS AT IMPROPER COLD HOLDING TEMPERATURE. COOKED CRAB SITTING OUT ON COUNTER AT 59.4F, SUSHI ROLLS FOUND AT 56.1F ON COUNTER AND RAW SALMON FOUND AT 44.6F IN PREP COOLER AT SUSHI STATION. INSTRUCTED MANAGER PROPER COLD HOLDING TEMPERATURE MUST BE AT 41.0F OR BELOW. MANAGER THREW OUT ALL FOOD AND DENATURED WITH BLEACH. FOOD WEIGHING APPROXIMATELY 30 LBS AT A COST OF $75.00. PRIORITY VIOLATION. 7-38-005. CITATION ISSUED.
    • 56. VENTILATION ADEQUATE ET LIGHTING; ZONES DÉSIGNÉES UTILISÉES
      • OBSERVED MINOR GREASE BUILD UP ON VENTILATION HOOD. MUST CLEAN AND MAINTAIN.
    • 60. VIOLATION PRÉCÉDENTE DE LA BASE
      • PREVIOUS CORE VIOLATION NOT CORRECTED FROM 5/17/2019, REPORT #2289034. #58- OBSERVED NO ALLERGEN TRAINING CERTIFICATES PROVIDED ON SITE. INSTRUCTED MANAGER TO PROVIDE ALLERGEN TRAINING FOR EMPLOYEES WHO OBTAIN THE CITY OF CHICAGO FOOD MANAGER CERTIFICATE. PRIORITY FOUNDATION VIOLATION. 7-42-090. CITATION ISSUED.
  8. Réinspection des toiles

    9 infractions

    • 2. CERTIFICAT DE SANITATION DES SERVICES ALIMENTAIRES DE CHICAGO
      • AT RE INSPECTION, OBSERVED NO CERTIFIED FOOD MANAGER ON SITE AT TIME OF INSPECTION WHILE TIME AND TEMPERATURE CONTROL FOR SAFETY FOODS WERE BEING PREPARED AND/OR SERVED,FRIED SHRIMP, COOKED RICE,ETC. INFORMED SITE THAT CERTIFIED FOOD MANAGER MUST BE ON SITE WHENEVER TCS FOODS ARE BEING PREPARED AND/OR SERVED. PRIORITY FOUNDATION VIOLATION #7-38-012 CITATION ISSUED.
    • 3. GESTION, EMPLOYÉS ALIMENTAIRES ET EMPLOYÉS CONDITIONNELS; CONNAISSANCES, RESPONSABILITÉS ET RAPPORTS
      • OBSERVED NO EMPLOYEE HEALTH POLICY ON SITE. INSTRUCTED FACILITY TO COMPLY AND MAINTAIN. PRIORITY FOUNDATION VIOLATION 7-38-010. NO CITATION ISSUED.
    • 5. PROCÉDURES DE RESPONSABILITÉ AUX ÉVÉNEMENTS DE VOTE ET DE DIARRHEAL
      • OBSERVED NO VOMIT AND DIARHEAL CLEAN UP PROCEDURE ON SITE AS WELL NO NECESSARY ITEMS/KIT ON SITE FOR THE CLEAN UP OF VOMITING AND DIARRHEAL EVENTS. INSTRUCTED FACILITY TO PROVIDE VOMIT AND DIARHEAL CLEAN UP PROCEDURE AND NECESSARY ITEMS/KIT (DISPOSAL MOP HEAD, SINGLE USE GLOVES, FACE MASK AND APPROVED CHEMICAL SANITIZER)/ ON SITE AND MAINTAIN. PRIORITY FOUNDATION VIOLATION 7-38-005. NO CITATION ISSUED.
    • 23. MARQUAGE ET ÉLIMINATION DES DATES DE MISE EN OEUVRE
      • OBSERVED READY TO EAT/TIME AND TEMPERATURE CONTROL FOR SAFETY FOODS STORED IN COLD HOLDING UNITS WITHOUT DATE MARKING, CHICKEN SKEWERS, FRIED SHRIMP SPICY MAYO DRESSINGS, ETC. STORED IN ALL COLD HOLDING UNITS, OVER NIGHT, WITHOUT DATE MARKED TO INDICATE THE DATE THE FOOD MUST BE SOLD, DISCARDED OR CONSUMED WITHIN 7 DAYS. INFORMED MANAGER THAT TIME AND TEMPERATURE CONTROL FOR SAFETY FOODS STORED FOR MORE THAN 24 HOURS MUST HAVE PROPER LABEL AND DATE. INSTRUCTED TO DATE MARK ALL READY TO EAT TCS FOODS HELD MORE THAN 24HOURS. MANAGER CORRECTED VIOLATION DURING INSPECTION. PRIORITY FOUNDATION VIOLATION 7-38-005 NO CITATION ISSUED
    • 25. CONSULTATION DES CONSOMMATEURS POUR LES ALIMENTS RAW/UNDERCOOKED
      • OBSERVED NO CONSUMER ADVISORY DISCLOSURE/REMINDER INDICATED ON MENU OF RAW/UNDER COOKED FOODS, FOR CUSTOMER VIEW. INFORMED MANAGER THAT THE DISCLOSURE/REMINDER STATEMENT AND INDICATOR MUST BE IN PLAIN VIEW OF THE CUSTOMER, INDICATED ON MENU OF RAW/UNDER COOKED FOODS. INSTRUCTED MANAGER TO PROVIDE CONSUMER ADVISORY SIGNAGE, DISCLOSURE/REMINDER INDICATED. MAINTAIN AT ALL TIMES. PRIORITY FOUNDATION VIOLATION # 7-38-005 NO CITATION ISSUED.
    • 35. MÉTHODES DE MODÈLE AGRÉÉES
      • OBSERVED INTACT COMMERCIALLY VACUUMED SEALED PACKAGES OF FISH THAWING IMPROPERLY IN COOLER, ON SITE. INFORMED MANAGER THAT THE SEAL ON VACUUMED SEALED PACKAGES OF FISH MUST BE BROKEN AND/OR FISH MUST BE REMOVED FROM VACUUM PACKAGE, THEN THAWED UNDER REFRIGERATION. INSTRUCTED MANAGER TO BREAK SEAL AND/OR REMOVE FISH FROM VACUUMED SEALED PACKAGES AND THAW OUTSIDE OF PACKAGING UNDER REFRIGERATION. MAINTAIN AT ALL TIMES.
    • 36. THÉROMÈTRES PREVUS ET ACCURÉS
      • OBSERVED NO STEM THERMOMETER PROBE ON SITE AT TIME OF INSPECTION TO DETERMINE PROPER INTERNAL TEMPERATURE OF TIME AND TEMPERATURE CONTROL FOR SAFETY FOODS. INSTRUCTED MANAGER TO PROVIDE STEM THERMOMETER PROBE TO DETERMINE PROPER INTERNAL TEMPERATURE OF FOODS. PRIORITY FOUNDATION VIOLATION #7-38-005 NO CITATION ISSUED
    • 53. INSTALLATIONS DE TOLET: CONSTRUCTION PROPRIÉTAIRE, DÉLIVRANCE ET CLÉ
      • OBSERVED NO LIDDED TRASH CAN RECEPTACLE FOR SANITARY ITEMS IN WOMEN/EMPLOYEES SHARED RESTROOMS. INSTRUCTED MANAGER TO PROVIDE LIDDED TRASH CAN RECEPTACLE FOR SANITARY ITEMS IN ADDITION TO ROOM TRASH CAN. MAINTAIN AT ALL TIMES.
    • 58. FORMATION D ' ALLERGÈNE
      • OBSERVED ALLERGEN AWARENESS CERTIFICATE NOT MAINTAINED FOR CERTIFIED FOOD MANAGER. INSTRUCTED MANAGER TO OBTAIN ALLERGEN AWARENESS CERTIFICATES.
  9. Toiles

    13 infractions

    • 2. CERTIFICAT DE SANITATION DES SERVICES ALIMENTAIRES DE CHICAGO
      • OBSERVED NO CERTIFIED FOOD MANAGER ON SITE AT TIME OF INSPECTION WHILE TIME AND TEMPERATURE CONTROL FOR SAFETY FOODS WERE BEING PREPARED AND/OR SERVED,FRIED SHRIMP, COOKED RICE,ETC. INFORMED SITE THAT CERTIFIED FOOD MANAGER MUST BE ON SITE WHENEVER TCS FOODS ARE BEING PREPARED AND/OR SERVED. PRIORITY FOUNDATION VIOLATION #7-38-012 CITATION ISSUED.
    • 3. GESTION, EMPLOYÉS ALIMENTAIRES ET EMPLOYÉS CONDITIONNELS; CONNAISSANCES, RESPONSABILITÉS ET RAPPORTS
      • OBSERVED NO EMPLOYEE HEALTH POLICY ON SITE. INSTRUCTED FACILITY TO COMPLY AND MAINTAIN. PRIORITY FOUNDATION VIOLATION 7-38-010. NO CITATION ISSUED.
    • 5. PROCÉDURES DE RESPONSABILITÉ AUX ÉVÉNEMENTS DE VOTE ET DE DIARRHEAL
      • OBSERVED NO VOMIT AND DIARHEAL CLEAN UP PROCEDURE ON SITE AS WELL NO NECESSARY ITEMS/KIT ON SITE FOR THE CLEAN UP OF VOMITING AND DIARRHEAL EVENTS. INSTRUCTED FACILITY TO PROVIDE VOMIT AND DIARHEAL CLEAN UP PROCEDURE AND NECESSARY ITEMS/KIT (DISPOSAL MOP HEAD, SINGLE USE GLOVES, FACE MASK AND APPROVED CHEMICAL SANITIZER)/ ON SITE AND MAINTAIN. PRIORITY FOUNDATION VIOLATION 7-38-005. NO CITATION ISSUED.
    • 10. AIDE À L ' AGRICULTURE PROFESSIONNELLE ET ACCESSIBLE
      • OBSERVED NO HAND WASHING SIGNAGE AT HAND SINKS IN CUSTOMER/EMPLOYEE SHARED RESTROOMS. INSTRUCTED MANAGER TO PROVIDE SIGNAGE AT HAND SINKS. MAINTAIN AT ALL TIMES.
    • 16. SURFACES DE CONTACT ALIMENTAIRE: ÉLÉMENTS ET SANITAIRES
      • FOUND LOW TEMP DISH WASHING MACHINE NOT SANITIZING AT FINAL RINSE, 0PPM OBTAINED ON CHLORINE TEST STRIPS, MACHINE WAS BEING USED DURING INSPECTION. INSTRUCTED MANAGER TO PROVIDE HAVE MACHINE SERVICED AND TO ENSURE PROPER SANITIZER CONCENTRATION AT SAID MACHINE. PRIORITY VIOLATION# 7-38-025 CATION ISSUED.
    • 22. TEMPÉRATURES D ' HOMOLOGATION PROPRIETE
      • OBSERVED TIME AND TEMPERATURE CONTROL FOR SAFETY FOODS STORED ON BACK COUNTER LEDGE, AT SUSHI STATION AT IMPROPER TEMPERATURE: 90.9F, 8OZ GODZILA FISH ROLL, $10.00 108F, 1LB OF FRIED SHRIMP, $8.00 60.8F, 3LBS OF MARINATED COOKED EEL, $50.00 INFORMED MANAGER THAT TCS FOODS MUST BE 41F OR LESS FOR COLD FOODS AND 135F OR MORE FOR HOT FOODS. MANAGER VOLUNTARILY DISCARDED AND DENATURED 4LBS-8OZ OF TCS FOODS, AT A TOTAL OF $68.00 PRIORITY VIOLATION #7-38-005 CITATION ISSUED.
    • 23. MARQUAGE ET ÉLIMINATION DES DATES DE MISE EN OEUVRE
      • OBSERVED READY TO EAT/TIME AND TEMPERATURE CONTROL FOR SAFETY FOODS STORED IN COLD HOLDING UNITS WITHOUT DATE MARKING, CHICKEN SKEWERS, FRIED SHRIMP SPICY MAYO DRESSINGS, ETC. STORED IN ALL COLD HOLDING UNITS, OVER NIGHT, WITHOUT DATE MARKED TO INDICATE THE DATE THE FOOD MUST BE SOLD, DISCARDED OR CONSUMED WITHIN 7 DAYS. INFORMED MANAGER THAT TIME AND TEMPERATURE CONTROL FOR SAFETY FOODS STORED FOR MORE THAN 24 HOURS MUST HAVE PROPER LABEL AND DATE. INSTRUCTED TO DATE MARK ALL READY TO EAT TCS FOODS HELD MORE THAN 24HOURS. MANAGER CORRECTED VIOLATION DURING INSPECTION. PRIORITY FOUNDATION VIOLATION 7-38-005 NO CITATION ISSUED.
    • 25. CONSULTATION DES CONSOMMATEURS POUR LES ALIMENTS RAW/UNDERCOOKED
      • OBSERVED NO CONSUMER ADVISORY DISCLOSURE/REMINDER INDICATED ON MENU OF RAW/UNDER COOKED FOODS, FOR CUSTOMER VIEW. INFORMED MANAGER THAT THE DISCLOSURE/REMINDER STATEMENT AND INDICATOR MUST BE IN PLAIN VIEW OF THE CUSTOMER, INDICATED ON MENU OF RAW/UNDER COOKED FOODS. INSTRUCTED MANAGER TO PROVIDE CONSUMER ADVISORY SIGNAGE, DISCLOSURE/REMINDER INDICATED. MAINTAIN AT ALL TIMES. PRIORITY FOUNDATION VIOLATION # 7-38-005 NO CITATION ISSUED.
    • 35. MÉTHODES DE MODÈLE AGRÉÉES
      • OBSERVED INTACT COMMERCIALLY VACUUMED SEALED PACKAGES OF FISH THAWING IMPROPERLY IN COOLER, ON SITE. INFORMED MANAGER THAT THE SEAL ON VACUUMED SEALED PACKAGES OF FISH MUST BE BROKEN AND/OR FISH MUST BE REMOVED FROM VACUUM PACKAGE, THEN THAWED UNDER REFRIGERATION. INSTRUCTED MANAGER TO BREAK SEAL AND/OR REMOVE FISH FROM VACUUMED SEALED PACKAGES AND THAW OUTSIDE OF PACKAGING UNDER REFRIGERATION. MAINTAIN AT ALL TIMES.
    • 36. THÉROMÈTRES PREVUS ET ACCURÉS
      • OBSERVED NO STEM THERMOMETER PROBE ON SITE AT TIME OF INSPECTION TO DETERMINE PROPER INTERNAL TEMPERATURE OF TIME AND TEMPERATURE CONTROL FOR SAFETY FOODS. INSTRUCTED MANAGER TO PROVIDE STEM THERMOMETER PROBE TO DETERMINE PROPER INTERNAL TEMPERATURE OF FOODS. PRIORITY FOUNDATION VIOLATION #7-38-005 NO CITATION ISSUED.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • OBSERVED EXCESSIVE FOOD AND DEBRIS ENCRUSTED THROUGHOUT WALL SURFACE IN FOOD PREP AREA DISH WASHING AREA. INSTRUCTED MANAGER TO DETAIL CLEAN AND MAINTAIN AT ALL TIMES.
    • 53. INSTALLATIONS DE TOLET: CONSTRUCTION PROPRIÉTAIRE, DÉLIVRANCE ET CLÉ
      • OBSERVED NO LIDDED TRASH CAN RECEPTACLE FOR SANITARY ITEMS IN WOMEN/EMPLOYEES SHARED RESTROOMS. INSTRUCTED MANAGER TO PROVIDE LIDDED TRASH CAN RECEPTACLE FOR SANITARY ITEMS IN ADDITION TO ROOM TRASH CAN. MAINTAIN AT ALL TIMES.
    • 58. FORMATION D ' ALLERGÈNE
      • OBSERVED ALLERGEN AWARENESS CERTIFICATE NOT MAINTAINED FOR CERTIFIED FOOD MANAGER. INSTRUCTED MANAGER TO OBTAIN ALLERGEN AWARENESS CERTIFICATES.
  10. Toiles

    7 infractions

    • 30. ALIMENTATION EN CONTENEUR ORIGINAL, LABÉ DE LA PROPRIÉTÉ : CONSULTATOIRE DU CUSTOMER POSTE AU CAS DE BESOIN
      • OBSERVED READY TO EAT FOOD ITEMS NOT PROPERLY LABELED INSIDE PREP COOLERS. MUST PROPERLY LABELED ITEMS BY THE PRODUCT NAME PREPARED BY DATE AND OR USED BY DATE.
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • OBSERVED RUSTY STORAGE SHELVING INSIDE WALK-IN COOLER AND ON SHELVINH IN REAR STORAGE AREA. MUST REPAINT OR REPLACE.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • OBSERVED EXCESSIVE GREASE BUILD UP ON VENTILATION HOOD AND FILTERS ABOVE COOKING EQUIPMENT. MUST CLEAN AND MAINTAIN. OBSERVED DIRT ON THE INTERIOR PANELS OF ICE MACHINE. MUST CLEAN AND MAINTAIN.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • OBSERVED DIRT GREASE AND FOOD DEBRIS ON FLOOR UNDER AROUND AND BEHIND COOKING EQUIPMENT. MUST CLEAN AND MAINTAIN.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • OBSERVED DIRT AND FOOD DEBRIS ON WALL BEHIND 3-COMPARTMENT SINK. MUST CLEAN AND MAINTAIN. OBSERVED PEELING PAINT ON WALL BEHIND 3-COMPARTMENT SINK, DISH MACHINE AND BEHIND PREP TABLES. MUST REPAINT AND MAINTAIN.
    • 36. LUTTE CONTRE L ' ÉCLAIRAGE : CANDIDATS MINIMAUX EXIGÉS DE LUMIÈRE PROVIDÉE, FIXTURES
      • OBSERVED DIRT ON LIGHT SHILED COVERS IN REAR PREP AREA AND REAR STORAGE AREA. MUST CLEAN AND MAINTAIN.
    • 43. ALIMENTAIRES (ICE) ÉLIMINANT LES UTENSILS, LES CLOTS DE LA WASH PROPRIÉTÉ
      • OBSERVED WIPING CLOTHS STORED ON TOP OF PREP TABLES. MUST PROPERLY STORED WIPING CLOTHS IN A SANITIZING SOLUTION TO PREVENT CONTAMINATION.
  11. Réinspection des toiles

    1 infraction

    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • MUST REPLACE BROKEN DOOR GASKETS ON WALK IN COOLER AND FREEZER, AND SMALL PREP COOLER IN REAR PREP. DISCONTINUE USE OF CARDBOARD IN PREP AREA. REMOVE RUST FROM STORAGE RACKS INSIDE COKE COOLER IN REAR PREP AREA. INSTRUCTED TO MAINTAIN ALL.
  12. Toiles

    9 infractions

    • 3. MOYENS ALIMENTAIRES POTENTIELLEMENT DANGEREUX EXIGENCE DE TEMPÉRATURE POUR LE STOCKAGE, LA PRÉPARATION ET LE SERVICE
      • OBSERVED POTENTIALLY HAZARDOUS FOOD, FRESH TUNA, AT IMPROPER TEMPERATURES IN THE PREP COOLER BEHIND THE SUSHI BAR. TEMPERATURES RANGED FROM 48F TO 51F, VALUED AT $50. TUNA WAS DISCARDED AND DENATURED. INSTRUCTED MANAGER TO HOLD POTENTIALLY HAZARDOUS COLD FOODS AT 40F OR BELOW. CRITICAL VIOLATION. 7-38-005(A)
    • 29. VIOLATION(S) MINORALE(S) PRÉCÉDENTE(S) CORRECTÉE(S) 7-42-090
      • OBSERVED PREVIOUS MINOR VIOLATIONS NOT CORRECTED FROM INSPECTION REPORT 1937960, DATED 6/30/16. VIOLATIONS INCLUDE; #35; MUST CLEAN DUST AND DIRT BUILD UP ON WALLS AND LIGHT SHIELDS IN REAR PREP AREA AND AT CASH REGISTER,VENT AT VENTILATION HOOD ABOVE DISH MACHINE #38; MUST CLEAN GREASE TRAP AT 3- COMP SINK AND DISH MACHINE HAS A FOUL ODOR AND MAINTAIN.MUST REPAIR OR REPLACE LEAKY FAUCET AND PIPE AT 3- COMP SINK. VIOLATION STILL EXISTS. SERIOUS VIOLATIONS 7-42-090
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • MUST REPLACE BROKEN DOOR GASKETS ON WALK IN COOLER AND FREEZER, AND SMALL PREP COOLER IN REAR PREP. DISCONTINUE USE OF CARDBOARD IN PREP AREA. REMOVE RUST FROM STORAGE RACKS INSIDE COKE COOLER IN REAR PREP AREA. INSTRUCTED TO MAINTAIN ALL.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • MUST DETAIL CLEAN INTERIOR SURFACE OF MICROWAVE OVEN AND LOWER SHELVES ON PREP TABLE BEHIND SUSHI BAR, FOOD DEBRIS PRESENT. CLEAN GREASE FROM STOVE, FRYER. ALSO, CLEAN DEAD BUGS FROM FRONT WINDOW SILL AND MAINTAIN ALL.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • MUST CLEAN FLOOR CORNERS THROUGHOUT REAR AND FRONT SUSHI PREP AREAS, UNDER AND AROUND HEAVY EQUIPMENT ,DRIED FOOD DEBRIS PRESENT. CLEAN FLOOR DRAINS IN REAR PREP, DRIED FOOD ACCUMULATION PRESENT. CLEAN FLOOR AROUND HOT WATER TANK IN REAR, AND IN WALK IN COOLER AND FREEZER IN REAR. INSTRUCTED TO MAINTAIN ALL.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • MUST REPAIR BROKEN WALL BASE AT KITCHEN DOOR ENTRANCE IN REAR. REPAIR PEELING PAINT AROUND WALL AT DISH MACHINE. CLEAN HOOD ND FILTERS IN PREP AREA, EXCESSIVE GREASE PRESENT. INSTRUCTED TO MAINTAIN ALL.
    • 36. LUTTE CONTRE L ' ÉCLAIRAGE : CANDIDATS MINIMAUX EXIGÉS DE LUMIÈRE PROVIDÉE, FIXTURES
      • MUST INSTALL SHATTERPROOF LIGHTS ABOVE THE SUSHI PREP AREA. ALSO, REPLACE BURNED OUT LIGHTS IN THE DINING AREA. INSTRUCTED TO MAINTAIN.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • REPAIR BROKEN TOILET IN WOMENS TOILET ROOM (ADDITIONAL WORKING TOILET IN TOILET ROOM). REPAIR LEAKY FAUCET AT 1-COMP SINK IN REAR PREP. REPAIR BROKEN STOPPERS ON 3-COMP SINK. REPAIR LEAK FROM BACK FLOW PREVENTER DEVICE ON MOP SINK. INSTRUCTED TO MAINTAIN ALL.
    • 42. MÉTHODE D ' APPROPRIATION APPROPRIÉE DES RESTRAINTES DE L ' ALIMENTATION ET DE L ' APPAREIL CLÉ
      • OBSERVED COOK NOT WEARING HAIR RESTRAINT WHILE COOKING FOOD IN PREP AREA, INSTRUCTED TO WEAR HAIR RESTRAINTS AT ALL TIME WHILE COOKING OR PREPARING FOOD.
  13. Toiles

    6 infractions

    • 11. NUMÉRO D ' ADÉQUAT, CONVENU, ACCESSIBLE, DÉSIGNÉ ET MAINTENANT
      • OBSERVED REAR PREP AREA HAND SINK NOT ACCESSIBLE.OBSERVED A RICE COOKER ON A TABLE IN FRONT OF HAND SINK NOT ABLE TO WASH HANDS.MANAGER REMOVED TABLE FROM IN FRONT OF SINK DURING INSPECTION.MUST KEEP ACCESSIBLE AT ALL TIMES FOR HAND WASHING.(CRITICAL 7-38-030)
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • MUST REMOVE RUST FROM SHELVING UNITS IN GLASS REACH IN COOLER,WALK IN COOLER,LOWER SHELF OF GRILL TABLE.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • MUST CLEAN GREASE AND FOOD DEBRI FROM FRYER CABINET,CUTTING BOARDS,MOLD BUILD UP INSIDE OF FRONT PREP AREA HAND SINK & 1- COMP SINK,,EXTERIOR OF GREASE TRAP,MICROWAVE,INTERIOR PANEL OF ICE MACHINE.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • MUST REMOVE WATER FROM FLOOR THROUGHOUT REAR PREP AREA AND HALLWAY AND KEEP DRY.MUST CLEAN GREASE AND FOOD DEBRI FROM FLOOR UNDER,AROUND,ALONG WALL BASES AND EQUIPMENT IN REAR PREP/DISH WASHING AREA,DRY FOOD STORAGE,WALK IN COOLER.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • MUST CLEAN DUST AND DIRT BUILD UP ON WALLS AND LIGHT SHIELDS IN REAR PREP AREA AND AT CASH REGISTER,VENT AT VENTILATION HOOD ABOVE DISH MACHINE
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • MUST CLEAN GREASE TRAP AT 3- COMP SINK AND DISH MACHINE HAS A FOUL ODOR AND MAINTAIN.MUST REPAIR OR REPLACE LEAKY FAUCET AND PIPE AT 3- COMP SINK.
  14. Plainte abrégée

    1 infraction

    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • OBSERVED FLOOR DRAINS UNCLEAN WITH FOOD DEBRIS AND BUILD UP. CLEAN AND MAINTAIN FLOOR DRAINS.
  15. Réinspection des toiles

    1 infraction

    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • OBSERVED FLOOR DRAINS UNCLEAN WITH FOOD DEBRIS AND BUILD UP. CLEAN AND MAINTAIN FLOOR DRAINS.
  16. Toiles

    6 infractions

    • 18. AUCUNE PREUVE D ' OUVERTURES OU D ' OUVERTURES OUVERTES PROTÉGÉES/RODENTES, UNE LOGE ÉCRITE EST DISPONIBLE AUX INSPECTEURS
      • OBSERVED 1/4 INCH GAP AT BASE OF REAR DOOR OF KITHCEN LEADING TO OUTSIDE DUMPSTER AREA. MUST RODENTPROOF DOOR AND MAINTAIN. SERIOUS VIOALTION 7-38-020
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • OBSERVED RUST ON INTERIOR PANEL OF ICE MACHINE. MUST REMOVE RUST AND MAINTAIN IN A RUST FREE CONDITION.
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • OBSERVED CARDBOARD USED AS SHELF LINER. REMOVE ALL CARDBOARD. ALL DRY STORAGE SHELVES NEED TO BE SMOOTH AND EASILY CLEANABLE.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • OBSERVED BACK SIDE OF COOKING EQUIPMENT WITH HEAVY GREASE ACCUMULATION. DEGREASE AND MAINTAIN.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • OBSERVED FLOOR DRAINS UNCLEAN WITH FOOD DEBRIS AND BUILD UP. CLEAN AND MAINTAIN FLOOR DRAINS.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • OBSERVED FLOORS BEHIND COOKING EQUIPMENT UNCLEAN WITH GREASE ACCUMULATION. CLEAN AND MAINTAIN FLOORS. OBSERVED FLOORS UNDER DISH MACHIEN UNCLEAN. CLEAN AND MAINTAIN FLOORS UNDER DISH MACHINE.
  17. Réinspection des licences

    2 infractions

    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • RUBBER GASKET OF THE ONE DOOR PREP COOLER RIPPED OFF.INSTRUCTED TO REPAIR AND MAINTAIN. INSTALL A SPLASH GUARD BY THE ONE COMPARTMENT SINK IN THE SUSHI BAR.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • MUST CLEAN IN DETAIL ALL THE FLOOR DRAIN IN THE KITCHEN AND REMOVE RUST ON ALL FLOOR DRAIN COVER AND MAINTAIN. MUST PROVIDE FLOOR DRAIN COVER BY THE ICE MAKER AREA.
  18. Licence

    6 infractions

    • 2. LES INSTALLATIONS POUR MAINTENIR LA TEMPÉRATURE PROPER
      • NO COOLER OR FREEZER IN THE SUSHI BAR. INSTRUCTED TO PROVIDE COOLER,SUSHI CASE AND FREZEER FOR THE SUSHI. ALL COOLER MUST MAINTAIN A TEMPERATURE OF 40F OR BELOW,FREEZERS AT 0F OR BELOW. CRITICAL VIOLATION 7-38-005(A).
    • 19. GRÈCE ET ZONE DE STOCKAGE DE DÉCHETS DE GARAGE EXTÉRIEURS; PROFES RODENTS, TOUS CONTENEURS COUVERTS
      • OUTSIDE GREASE CONTAINER NOT MAINTAINED. DRIED AND FRESH GREASE ALONG THE RIM OF THE LID AND SURROUNDING AREAS NOT MAINTAINED (WITH DEBRIS ALL OVER THE GROUND). INSTRUCTED TO CLEAN SURROUNDING AREAS AND THE LID OF THE OUTSIDE CONTAINER. SERIOUS VIOLATION 7-38-020.
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • RUBBER GASKET OF THE ONE DOOR PREP COOLER RIPPED OFF.INSTRUCTED TO REPAIR AND MAINTAIN. INSTALL A SPLASH GUARD BY THE ONE COMPARTMENT SINK IN THE SUSHI BAR.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • MUST CLEAN AND SANITIZE INTERIOR PANEL OF THE ICE MACHINE AND MAINTAIN.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • MUST CLEAN IN DETAIL ALL THE FLOOR DRAIN IN THE KITCHEN AND REMOVE RUST ON ALL FLOOR DRAIN COVER AND MAINTAIN. MUST PROVIDE FLOOR DRAIN COVER BY THE ICE MAKER AREA.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • WALLS BEHIND THE ONE COMPARTMENT SINK AND THE 3 COMPARTMENT SINK NOT IN GOOD REPAIR. MUST CLEAN IN DETAIL, MAKE IT SMOOTH EASILY CLEANABLE.

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