SUSHI PARA TOO Fails Health Inspection - Chicago Restaurant

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: NO COOLER OR FREEZER IN THE SUSHI BAR. INSTRUCTED TO PROVIDE COOLER,SUSHI CASE AND FREZEER FOR THE SUSHI. ALL COOLER MUST MAINTAIN A TEMPERATURE OF 40F OR BELOW,FREEZERS AT 0F OR BELOW. CRITICAL VIOLATION 7-38-005(A).

Lack of certification indicates potential gaps in food safety knowledge, increasing risk of improper food handling and foodborne illness.

Valid City of Chicago Food Service Sanitation Certificate required and must be posted.

Certificate must be: Current and valid; Posted conspicuously in public view; Held by person in charge during all operating hours; Renewed before expiration date.

OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED - Comments: OUTSIDE GREASE CONTAINER NOT MAINTAINED. DRIED AND FRESH GREASE ALONG THE RIM OF THE LID AND SURROUNDING AREAS NOT MAINTAINED (WITH DEBRIS ALL OVER THE GROUND). INSTRUCTED TO CLEAN SURROUNDING AREAS AND THE LID OF THE OUTSIDE CONTAINER. SERIOUS VIOLATION 7-38-020.

Poor waste management attracts pests and creates breeding grounds for disease vectors.

Exterior waste areas must be clean and pest-proof.

Dumpsters on cleanable pad; Tight-fitting lids; Area kept clean; Grease containers covered; Regular pickup; No overflow.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: RUBBER GASKET OF THE ONE DOOR PREP COOLER RIPPED OFF.INSTRUCTED TO REPAIR AND MAINTAIN. INSTALL A SPLASH GUARD BY THE ONE COMPARTMENT SINK IN THE SUSHI BAR.

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: MUST CLEAN AND SANITIZE INTERIOR PANEL OF THE ICE MACHINE 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: MUST CLEAN IN DETAIL ALL THE FLOOR DRAIN IN THE KITCHEN AND REMOVE RUST ON ALL FLOOR DRAIN COVER AND MAINTAIN. MUST PROVIDE FLOOR DRAIN COVER BY THE ICE MAKER AREA.

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: MUST CLEAN IN DETAIL ALL THE FLOOR DRAIN IN THE KITCHEN AND REMOVE RUST ON ALL FLOOR DRAIN COVER AND MAINTAIN. MUST PROVIDE FLOOR DRAIN COVER BY THE ICE MAKER AREA.

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.