DIB SUSHI BAR AND THAI CUISINE Gets Conditional Pass on Health Inspection - Chicago Restaurant

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME - Comments: LOW TEMP DISH MACHINE NOT MAINTAINED. OBSERVED EMPLOYEE WASHING PLATES,CUPS,GLASSES,ETC AND NO SANITIZING SOLUTION PROVIDED AT LOW TEMP DISH MACHINE,0PPM..TAGGED MACHINE "HELD FOR INSPECTION" DO NOT USE. UNIT MUST MAINTAIN 100PPM AT FINAL RINSE. INSTRUCTED TO USE THREE COMPARTMENT SINK FOR WASHING,RINSING AND SANITIZING. CRITICAL VIOLATION:7-38-030.

Improper sanitization fails to kill pathogens, allowing contaminated equipment to spread illness throughout facility.

Sanitizing solutions and rinse water must meet specific requirements for effectiveness.

Chemical sanitizers: Chlorine 50-100 ppm, Quaternary ammonium 200-400 ppm, Iodine 12.5-25 ppm; Hot water: 171°F for 30 seconds or 180°F at dish surface; Test strips required; Proper contact time.

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA - Comments: EXPOSED HAND SINKS NOT MAINTAINED IN BOTH PREP AREAS. NO SOAP PROVIDED AT EXPOSED HAND SINK IN PREP AREA,ALSO SINK NOT ACCESSIBLE ,INSIDE THE SAID SINK WAS A POT OF THIN RICE NOODLE SOAKING. EXPOSED HAND SINK IN SUSHI AREA SOAP WAS DILUTED WITH WATER. UPON MY REQUEST SOAP WAS PROVIDED AT BOTH EXPOSED HAND SINKS, NOODLE REMOVED,AND INFORMATION GIVEN ON HAND WASHING. CRITICAL VIOLATION: 7-38-030

Missing supplies prevent proper handwashing, forcing inadequate cleaning that spreads pathogens.

All handwashing sinks must have soap and hand drying provisions.

Soap in dispensers at each sink; Paper towels in dispensers or air dryers; Supplies maintained during all hours; Waste receptacles if paper towels used.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: DOOR ON HALLWAY CLOSED/FOOD STORAGE IN POOR REPAIR,BROKEN NOT ABLE TO CLOSE,OFF THE HINGES.INSTRUCTED TO REPAIR/REPLACE.REPAIR/REPLACE BROKEN RUBBER GASKET INSIDE THE TWO DOOR COOLER IN SUSHI AREA.

Unapproved processes may lack critical safety controls.

Variance required before conducting specialized food processes.

Submit application to CDPH; Include HACCP plan; Await approval before starting; Maintain all required records.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: INTERIOR AND EXTERIOR OF COOKING EQUIPMENT,PIPE BEHIND AND UNDER THE COOKING EQUIPMENT WITH A GREASE BUILD,INSTRUCTED TO CLEAN AND MAINTAIN.ACCUMULATION OF FOOD DEBRIS ON SHELVES IN STORAGE AND PREP AREA. MUST REMOVE ALL DIRTY CARDBOARD FROM SHELVES IN PREP AREAS,AND STORAGE. BOTH GREASE TRAPS STORED IN THE KITCHEN ARE COVERED WITH GREASE,INSTRUCTED TO CLEAN AND MAINTAIN.

Dirty equipment harbors bacteria and attracts pests.

All equipment and utensils must be clean and properly maintained.

Equipment clean to sight and touch; Free of food debris and grease; Maintained in good repair; Stored properly when clean.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: MISSING FLOOR TILES UNDER THE TWO GLASS DOORS REACH-IN COOLER,IN REAR PREP AREA. GREASE BUILD-UP UNDER COOKING EQUIPMENT. GRIMES AND ENCRUSTED FOOD ALONG WALLS AND UNDER AND BEHIND COOLERS,SHELVES,THREE COMPARTMENT SINKS ETC.CLEAN FLOOR AND ELEVATE ITEMS STORED INSIDE THE HOT WATER TANK ROOM/ MOP ROOM.

Damaged floors harbor bacteria and create safety hazards.

Floors must be smooth, cleanable, and maintained.

Smooth, non-porous in food areas; Properly sloped to drains; Coving at wall junctures; Kept clean; Good repair.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: MISSING FLOOR TILES UNDER THE TWO GLASS DOORS REACH-IN COOLER,IN REAR PREP AREA. GREASE BUILD-UP UNDER COOKING EQUIPMENT. GRIMES AND ENCRUSTED FOOD ALONG WALLS AND UNDER AND BEHIND COOLERS,SHELVES,THREE COMPARTMENT SINKS ETC.CLEAN FLOOR AND ELEVATE ITEMS STORED INSIDE THE HOT WATER TANK ROOM/ MOP ROOM.

Damaged floors harbor bacteria and create safety hazards.

Floors must be smooth, cleanable, and maintained.

Smooth, non-porous in food areas; Properly sloped to drains; Coving at wall junctures; Kept clean; Good repair.