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SUSHI PARA X INC.

543 W DIVERSEY AVE, CHICAGO, IL 60614 · Restaurant

Inspection summary

SUSHI PARA X INC. has been inspected 11 times by Chicago Department of Public Health since November 9, 2010. The most recent inspection, on February 27, 2018, found no infractions.

1 of 11 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Food source, labelling and allergens, Food temperature control and Pests.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded 5 times across 4 separate inspections, most recently on June 17, 2016. For example: FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded 2 times across 2 separate inspections, most recently on August 24, 2015. For example: SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded once on June 10, 2016. For example: NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded once on December 31, 2012. For example: APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 42 times across 10 separate inspections, most recently on August 10, 2017. For example: FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

About this data

These results come from Chicago Department of Public Health, which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

11 inspections

  1. Canvass

    0 infractions

  2. Canvass

    4 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • NOTED SUSHI COOLER DOORS DAMAGED AT SUSHI PREP AREA.INSTRUCTED MANANGEMENT TO REPAIR OR REPLACE SUSHI COOLER DOORS.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • NOTED INTERIOR OF TWO NDOOR FREEZER ICEY.INSTRUCTED MANAGEMENT TO THAW ,CLEAN AND SANITIZE INTERIOR OF TWO DOOR REACH IN FREEZER.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • HOT LINE HOOD AND HOOD FILTERS GREASY.INSTRUCTED MANAGEMENT TO CLEAN AND MAINTAIN HOOD AND HOOD FILTERS
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • NOTED ICE SCOOP NOT PROPERY STORED IN A SLEEVE OR IN SANITIZER.INSTRUCTED MANAGEMENT ON HOW TO PROPERLY STORE AN ICE SCOOP.
  3. Canvass Re-Inspection

    9 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • Inspector Comments: MUST LABEL FOOD STORAGE CONTAINERS WHEN NOT IN ORIGINAL PACKAGE.
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • Inspector Comments: MUST INVERT MULTIUSE UTENSILS ON DISH STORAGE SHELVES.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • Inspector Comments: MUST REPAIR OR REPLACE WORN DOOR GASKETS ON PREP COOLER AND CHEST FREEZER IN REAR PREP AREA.MUST REPLACE DEEP GROOVES IN CUTTING BOARDS IN SUSHI AREA.MUST PROVIDE SPLASH GUARDS AT HAND SINK NEXT TO 2- COMP SINK AND FRONT PREP AREA HAND SINK NEXT TO PREP SURFACE.MUST REMOVE RUST FROM SHELVING UNITS IN GLASS REACH IN COOLER IN REAR PREP AREA.MUST PROVIDE FOOD GRADE STORAGE BAGS AND ELIMINATE GROCERY STORE BAGS
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • Inspector Comments: MUST CLEAN GREASE AND FOOD DEBRI FROM ALL PREP COOLERS,REACH IN COOLERS AND FREEZERS,STORAGE SHELVES,FRYER CABINET,ROLLING CART.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • Inspector Comments: MUST CLEAN FOOD DEBRI FROM ALL FLOOR DRAINS AND THROUGHOUT PREMISES.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • Inspector Comments: MUST CLEAN GREASE AND FOOD DEBRI FROM WALLS IN DISH WASHING AREA AND PREP AREA,FILTERS AND HOOD OF COOKING EQUIPMENT,VENTILATION VENTS.MUST REMOVE TAPE FROM WALL LEADING INTO REAR PREP AREA.MUST REPAIR OR REPLACE DAMAGED WALL TRIMS THROUGHOUT PREP AND DISH WASHING AREA,STAINED CEILING TILES IN DISH WASHING AREA.MUST SCRAPE AND PAINT PEELING PAINT ON WALLS IN PREP AND DISH WASHING & DINING AREAS
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • Inspector Comments: MUST REPLACE BURNTOUT LIGHTS IN REAR PREP AREA.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • Inspector Comments: MUST PROVIDE A DIPPING WELL FOR BULK ICE CREAM UTENSILS.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • Inspector Comments: MUST ELEVATE,REMOVE OR ORGANIZE BOXES AND OTHER ARTICLES OFF OF FLOOR IN REAR STORAGE AND BEHIND ICE MACHINE.
  4. Canvass

    11 infractions

    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • OBSERVED EVIDENCE OF APPX. 25 OR MORE LIVE SMALL FLIES FLYING AROUND PREMISES ,ON WALLS AND CEILINGS IN PREP AREAS,DISH WASHING AREA,WAIT STATION AREA.ALSO REAR DOOR SWEEP HAS A APPX. "1" ALONG LEFT BOTTOM.MUST REPAIR OR REPLACE DOOR SWEEP TO BE TIGHT FITTING.RECOMMENDED TO HAVE A PEST CONTROL OPERATOR TO SERVICE PREMISES ON OR AFTER 6/910/16.(SERIOUS 7-38-020)
    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • PREVIOUS MINOR VIOLATIONS FROM REPORT #1567131 9/3/15 NOT CORRECTED#32-PLASTIC TOP ON LARGE BULK FOOD CONTAINER BROKEN,BROKEN GASKETS ON REACH IN REFRIGERATOR IN SUSHI AREA.#33-INTERIOR AND EXTERIOR OF ICE MACHINE UNCLEAN.#34-FLOOR UNDER AND BEHIND STOVES AND LARGE REFRIGERATORS UNCLEAN.MUST REPAIR AND MAINTAIN.(SERIOUS 7-42-090)
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • MUST LABEL FOOD STORAGE CONTAINERS WHEN NOT IN ORIGINAL PACKAGE.
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • MUST INVERT MULTIUSE UTENSILS ON DISH STORAGE SHELVES.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST REPAIR OR REPLACE WORN DOOR GASKETS ON PREP COOLER AND CHEST FREEZER IN REAR PREP AREA.MUST REPLACE DEEP GROOVES IN CUTTING BOARDS IN SUSHI AREA.MUST PROVIDE SPLASH GUARDS AT HAND SINK NEXT TO 2- COMP SINK AND FRONT PREP AREA HAND SINK NEXT TO PREP SURFACE.MUST REMOVE RUST FROM SHELVING UNITS IN GLASS REACH IN COOLER IN REAR PREP AREA.MUST PROVIDE FOOD GRADE STORAGE BAGS AND ELIMINATE GROCERY STORE BAGS
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN GREASE AND FOOD DEBRI FROM ALL PREP COOLERS,REACH IN COOLERS AND FREEZERS,STORAGE SHELVES,FRYER CABINET,ROLLING CART.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST CLEAN FOOD DEBRI FROM ALL FLOOR DRAINS AND THROUGHOUT PREMISES.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST CLEAN GREASE AND FOOD DEBRI FROM WALLS IN DISH WASHING AREA AND PREP AREA,FILTERS AND HOOD OF COOKING EQUIPMENT,VENTILATION VENTS.MUST REMOVE TAPE FROM WALL LEADING INTO REAR PREP AREA.MUST REPAIR OR REPLACE DAMAGED WALL TRIMS THROUGHOUT PREP AND DISH WASHING AREA,STAINED CEILING TILES IN DISH WASHING AREA.MUST SCRAPE AND PAINT PEELING PAINT ON WALLS IN PREP AND DISH WASHING & DINING AREAS
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • MUST REPLACE BURNTOUT LIGHTS IN REAR PREP AREA.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST PROVIDE A DIPPING WELL FOR BULK ICE CREAM UTENSILS.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MUST ELEVATE,REMOVE OR ORGANIZE BOXES AND OTHER ARTICLES OFF OF FLOOR IN REAR STORAGE AND BEHIND ICE MACHINE.
  5. Canvass Re-Inspection

    5 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED PLASTIC DOORS ON SUSHI CASE AND PLASTIC TOP ON LARGE BULK FOOD CONTAINER WITH BROKEN PLASTIC. MUST REPLACE ALL DOORS AND TOP TO LARGE BULK FOOD CONTAINER. BROKEN PLASTIC IS PROHIBITED. OBSERVED BROKEN GASKETS ON REACH IN REFRIGERATORS IN SUSHI AREA. REPLACE AND MAINTIAN.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED INTERIOR AND EXTERIOR OF ICE MACHINE UNCLEAN. CLEAN AND DELIME INTERIOR AND CLEAN AND SANITIZE EXTERIOR OF ICE MACHINE.OBSERVED GASKETS ON ALL REACH IN REFRIGERAOTS UNCLEAN. CLEAN AND MAINTAIN ALL GASKETS ON ALL REFRIGERATORS
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED FLOORS UNDER AND BEHIND STOVES AND LARGE REFRIGERATORS UNCLEAN. MUST CLEAN IN DETAIL ALL FLOORS. FLOORS OF MENS AND WOMENS WASHROOMS UNCLEAN. CLEAN AND MAINTAIN ALL FLOORS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED WALLS BEHIND STOVES UNCLEAN WITH HEAVY GREASE ACCUMULATION. CLEAN AND MAINTAIN WALLS BEHIND STOVE
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • OBSERVED CEILING VENT IN WOMENS WASHROOM WITH HEAVY DUST ACCUMULATION. CLEAN AND MAINTAIN
  6. Canvass

    9 infractions

    • 8. SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
      • OBSERVED LOW TEMPERATURE IN USE DISH MACHINE NOT SANITIZING AT OPPM OF CHLORINE. MUST REPAIR AND MAINTAIN DISH MACHINE AT 50-100PPM OF CHLORINE SANITIZER AT ALL TIMES. MACHINE TAGGED SERIOUS VIOLATION 7-38-030
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED SPLASH GUARDS NEEDED AT EXPOSED HAND SINK AT SUSHI STATION TO PROTECT FOOD PREPARATION AREAS. INSTALL SMOOTH AND EASILY CLEANABLE SPLASH GUARDS AND MAINTAIN.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED PLASTIC DOORS ON SUSHI CASE AND PLASTIC TOP ON LARGE BULK FOOD CONTAINER WITH BROKEN PLASTIC. MUST REPLACE ALL DOORS AND TOP TO LARGE BULK FOOD CONTAINER. BROKEN PLASTIC IS PROHIBITED.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED BROKEN GASKETS ON REACH IN REFRIGERATORS IN SUSHI AREA. REPLACE AND MAINTIAN.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED GASKETS ON ALL REACH IN REFRIGERAOTS UNCLEAN. CLEAN AND MAINTAIN ALL GASKETS ON ALL REFRIGERATORS.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED INTERIOR AND EXTERIOR OF ICE MACHINE UNCLEAN. CLEAN AND DELIME INTERIOR AND CLEAN AND SANITIZE EXTERIOR OF ICE MACHINE.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED FLOORS UNDER AND BEHIND STOVES AND LARGE REFRIGERATORS UNCLEAN. MUST CLEAN IN DETAIL ALL FLOORS. FLOORS OF MENS AND WOMENS WASHROOMS UNCLEAN. CLEAN AND MAINTAIN ALL FLOORS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED WALLS BEHIND STOVES UNCLEAN WITH HEAVY GREASE ACCUMULATION. CLEAN AND MAINTAIN WALLS BEHIND STOVE
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • OBSERVED CEILING VENT IN WOMENS WASHROOM WITH HEAVY DUST ACCUMULATION. CLEAN AND MAINTAIN
  7. Canvass

    4 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INTERIOR AND EXTERIOR OF DISH MACHINE DIRTY WITH ACCUMULATED FOOD DEBRIS. MUST CLEAN AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS IN THE FOLLOWING WITH EXCESSIVE GREASE AND FOOD DEBRIS: UNDER AND AROUND COOKS LINE EQUIPMENT, UNDER GREASE TRAP, ALONG ALL BASE BOARDS THROUGHOUT KITCHEN. MUST CLEAN ALL AND MAINTAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • COLD WATER NOZZLE ON FRONT SUSHI PREP EXPOSED HAND SINK DOES NOT COMPLETE SHUT OFF. MUST REPAIR.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • UNUSED COOLER STORED ON REAR WALKWAY MUST BE REMOVED FROM PREMISES TO PREVENT PEST HARBORING.
  8. Canvass

    4 infractions

    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • WATER DAMAGED CEILING TILES IN REAR PREP AREA. MUST REPLACE.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • OBSERVED FRONT SUSHI BAR EXPOSED HANDSINK AND KITCHEN EXPOSED HANDSINK SLOWLY DRAINING. MUST FIX.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • VISIBLE AND WORKING THERMOMETERS NEEDED IN ALL COOLERS. MUST PROVIDE.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • WIPING CLOTHES STORED ON TOP OF PREP TABLES. MUST PROPERLY STORE IN A SANITIZING SOLUTION WHEN NOT IN USE.
  9. Canvass

    9 infractions

    • 11. ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED
      • OBSERVED THE REAR HANDSINK IN BETWEEN THE DISHMACHINE AND 2 COMPARTMENT PREP SINK INACCESSIBLE FOR USE. THE HANDSINK WAS BEING USED TO THAW FISH STORED IN A PLASTIC CONTAINER. MANAGER REMOVED THE CONTAINER UPON MY REQUEST. MANAGEMENT INSTRUCTED TO MAINTAIN ALL HANDSINKS ACCESSIBLE FOR USE AT ALL TIMES. HANDSINKS SHOULD NOT BE USED FOR ANY OTHER PURPOSE. CRITICAL VIOLATION 7-38-030.
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • NO CONSUMER ADVISORY WAS POSTED IN THE ESTABLISHMENT OR ON THE MENU. PREMISES SERVES SUSHI AND SASHIMI. MANAGER POSTED THE CONSUMER ADVISORY UPON MY REQUEST.
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • MUST LABEL ALL BULK FOOD STORAGE CONTAINERS.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • REPLACE THE STAINED CUTTING BOARD ON TOP OF THE PREP COOLER IN THE REAR PREP AREA. REPLACE THE BROKEN PLASTIC LID FOR THE RICE CONTAINER.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • DETAIL CLEAN THE VENTILATION HOOD AND FILTERS, EXTERIOR OF ALL COOKING EQUIPMENT, GREASE TRAP UNDER THE DISHMACHINE, SHELVES AND TOP OF COOLER IN THE SUSHI BAR AREA.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • DETAIL CLEAN THE FLOOR ESPECIALLY UNDER THE DISHWASH AREA AND AROUND THE 2 COMPARTMENT PREP SINK, AND UNDER THE SUSHI BAR.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • DETAIL CLEAN THE GREASE AND FOOD DEBRIS ON THE WALLS OF THE REAR PREP AREA.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • ALL FOOD HANDLING EMPLOYEES REQUIRE A HAIR RESTRAINT.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • PROVIDE A CLEAN CONTAINER TO STORE THE ICE SCOOP.
  10. Complaint

    2 infractions

    • 30. 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. MUST LABEL BULK RICE CONTAINER.
    • 35. 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 CAULKING AT DISH MACHINE BLACKENED WITH MOLD AND DAMAGED/MISSING. MUST REPLACE AND REMOVE MOLD.
  11. Canvass

    4 infractions

    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use. KNIVES MUST NOT BE STORED BETWEEN PREP COOLERS.
    • 32. 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.
    • 33. 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. INTERIOR ICE MACHINE MUST CLEAN.
    • 35. 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. WATER DAMAGED CEILING TILES AT REAR TWO COMPARTMENT SINK, MUST REPLACE.

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