BLUE SUSHI SAKE GRILL Gets Conditional Pass on Health Inspection - Chicago Restaurant

TIME AS A PUBLIC HEALTH CONTROL; PROCEDURES & RECORDS - Comments: OBSERVED INITIAL TEMPERATURE OF SUSHI RICE AT 112F WHICH ESTABLISHMENT WAS USING AS TIME WITHOUT TEMPERATURE CONTROL. If time without temperature control is used as the public health control up a maximum of four (4) hours The FOOD shall have an initial temperature OF (135�F) or greater when removed from hot holding temperature. SUSHI RICE DISCARDED VOLUNTARILY. FOOD WEIGHING APPROXIMATELY 20 LBS AT A COST OF $75.00. PRIORITY VIOLATION. 7-38-005. CITATION ISSUED.

Inadequate facilities prevent proper cleaning and sanitization of equipment.

Warewashing facilities must meet design and operational requirements.

3-compartment sink with drainboards; Mechanical dishwasher with proper temperatures; Test strips; Thermometers; Adequate size.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: MUST CLEAN DUSTY VENTS IN WALK IN COOLER.

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: MUST CLEAN DUSTY VENTS IN WALK IN COOLER.

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.