PASS W/ CONDITIONS
Risk 1 (High)
OKI SUSHI AND THAI Gets Conditional Pass on Health Inspection - Chicago Restaurant
February 6, 2025
Canvass
License #2992705
5
Total Violations
1
Critical
2
Major
2
Minor
Violations Cited by Chicago Health Inspector
5
Violation #22
CRITICAL
Violation Details
PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED RAW EGGS STORED NEAR COOKING EQUIPMENT AT 68.9F. INSTRUCTED TO MAINTAIN TCS FOOD ITEMS AT 41F OR BELOW. PIC VOLUNTARILY DISCARDED APPROXIMATELY 5LBS OF EGGS. PRIORITY VIOLATION. #7-38-005. CITATION ISSUED.
Why This Matters
Temperatures below 135°F allow bacteria to multiply, especially spore-formers that survive cooking.
Food Code Requirement
Hot foods must be held at 135°F or above.
Specific Requirements
Maintain 135°F or above; Check temperatures regularly; Proper hot holding equipment; Cannot reheat in hot holding units.
CDPH Food Code: Section 3-501.16(A)(1)
Violation #37
MAJOR
Violation Details
FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: OBSERVED CONTAINERS OF SUGAR, FLOUR, SALT, AND SPICES IN PREP AREA WITH NO LABEL. INSTRUCTED TO LABEL ALL ITEMS REMOVED FROM ORIGINAL PACKAGING WITH COMMON NAME.
Why This Matters
Missing allergen labeling can cause severe allergic reactions.
Food Code Requirement
All food properly labeled with required information.
Specific Requirements
Common name; Ingredients; Allergen declarations; Date marking; Manufacturer info; Net quantity.
CDPH Food Code: Section 3-202.18
Violation #39
MAJOR
Violation Details
CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: OBSERVED FOOD ITEMS STORED IN WALK-IN COOLER IN REAR STORAGE AREA UNCOVERED. INSTRUCTED TO PROVIDED FOOD GRADE LIDS AND/OR COVERINGS WHEN STORING ALL FOOD ITEMS TO PREVENT CONTAMINATION.
Why This Matters
Contamination during preparation is a leading cause of foodborne illness.
Food Code Requirement
Prevent contamination during all food handling.
Specific Requirements
Minimize bare hand contact; Prevent cross-contamination; Use clean equipment; Proper employee hygiene.
CDPH Food Code: Section 3-307.11
Violation #44
MINOR
Violation Details
UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED - Comments: OBSERVED PLATES AND BOWLS STORED IN PREP AREA AND BASEMENT NOT INVERTED. INSTRUCTED TO INVERT PLATES AND BOWLS AFTER SANITIZING AND AIR DRYING.
Why This Matters
Clutter harbors pests and prevents proper cleaning.
Food Code Requirement
Facility must be free of unnecessary items and litter.
Specific Requirements
Remove unnecessary equipment; No litter; Organized storage; No living quarters; Personal items in designated areas.
CDPH Food Code: Section 6-501.114
Violation #44
MINOR
Violation Details
UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED - Comments: OBSERVED PLATES AND BOWLS STORED IN PREP AREA AND BASEMENT NOT INVERTED. INSTRUCTED TO INVERT PLATES AND BOWLS AFTER SANITIZING AND AIR DRYING.
Why This Matters
Clutter harbors pests and prevents proper cleaning.
Food Code Requirement
Facility must be free of unnecessary items and litter.
Specific Requirements
Remove unnecessary equipment; No litter; Organized storage; No living quarters; Personal items in designated areas.
CDPH Food Code: Section 6-501.114
Health Department Information
Department
Chicago Department of Public Health (CDPH)
Division
Food Protection Program
Report Issues
Call 311 or File Online
More Information
CDPH Food Protection