FIN SUSHI BAR Passes Health Inspection - Chicago Restaurant

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: NOTED ASSORTED FOOD ITEMS INSIDE REFRIGERATION UNITS NOT PROPERLY LABELED. INSTRUCTED TO LABEL ALL FOOD ITEMS WITH PRODUCT NAME AND/OR PREPARED BY DATE.

Improper methods result in slow cooling that allows bacterial growth.

Approved cooling methods must be used.

Use shallow pans, ice baths, rapid chill units, ice wands; Cut large items into smaller portions; Stir frequently; Leave uncovered during cooling.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: NOTED KNIVES STORED INSIDE THE SERVICE COOLER AND BETWEEN WALLS AND THE SERVICE COOLER. INSTRUCTED TO CLEAN AND PROPERLY STORE KNIVES IN A CLEAN AREA OR KNIFE RACK....NOTED TORN RUBBER GASKET AT DOOR OF REFRIGERATION UNIT AT THE DISH WASHING AREA AND AT THE SUSHI BAR. INSTRUCTED TO REPAIR AND MAINTAIN.

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 SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: NOTED KNIVES STORED INSIDE THE SERVICE COOLER AND BETWEEN WALLS AND THE SERVICE COOLER. INSTRUCTED TO CLEAN AND PROPERLY STORE KNIVES IN A CLEAN AREA OR KNIFE RACK....NOTED TORN RUBBER GASKET AT DOOR OF REFRIGERATION UNIT AT THE DISH WASHING AREA AND AT THE SUSHI BAR. INSTRUCTED TO REPAIR AND MAINTAIN.

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.