Bistro Pacific Restaurant
Last inspected: Feb 18, 2014
61
Score
Public records show six inspections at Bistro Pacific Restaurant stretching back to 2011. The most recent visit was on Feb 18, 2014. A medium risk rating points to a few notable findings at the last inspection, though nothing severe. The file hasn't been updated since Feb 18, 2014, so take the current picture with that in mind.
Recent visits have flagged more than earlier ones: around nine violations per visit lately, up from roughly four violations before.
The pattern that stands out is “food and non-food contact surfaces properly designed”, which has been cited five times.
The city-wide average sits at 81, which Bistro Pacific Restaurant's 61 doesn't quite reach. Taken together, the history looks like that of a busy facility working through the usual inspection cycle.
6
Inspections
0
Critical latest
0
Major latest
10
Minor latest
Inspection History
Feb 18, 2014
Reinspection
10 minor violations.
View 10 violations
Previous serious violation corrected, 7-42-090
Inspector notes: PREVIOUS SERIOUS VIOLATION #29 FROM INSPECTION MADE ON 1-30-14 NOT CORRECTED. #34-REMOVE THE CARDBOARD FLATS FROM THE FLOOR OF THE COOK'S LINE. MANAGEMENT HAD COOKS REMOVE DURING THIS INSPECTION.CRITICAL CITATION ISSUED 7-42-090.
14
* certified food manager on site when potentially hazardous foods are prepared and served
Inspector notes: NO CITY OF CHICAGO CERTIFIED MANAGER PRESENT DURING THIS RE-INSPECTION WHILE FOODS WERE BEING PREPARED AND SERVED IE: COOKED RICE AT 189.2F. SERIOUS CITATION ISSUED 7-38-012.
21
Previous minor violation(s) corrected 7-42-090
Inspector notes: SEE VIOLATION # 14.
29
Food in original container, properly labeled: customer advisory posted as needed
Inspector notes: NO CONSUMER ADVISORY POSTED TO THE PUBLIC. MUST PROVIDE. ALL PREPARED FOODS IN WALK-IN COOLER MUST BE LABELED AND DATED. BULK FOOD CONTAINERS MUST BE LABELED.
30
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: MUST NOT USE TIN FOIL AS LINER FOR COOKING EQUIPMENT OR SHELVING. RUSTY METAL RACK SHELVING THROUGHOUT WALK-IN COOLER. MUST REMOVE RUST, RESEAL OR REPAINT. MUST NOT USE CARDBOARD AS LINER FOR SHELVING IN DRY FOOD STORAGE ROOM.
32
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: DIRTY FLOOR DRAIN UNDER KITCHEN THREE COMPARTMENT SINK. MUST CLEAN.
34
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: CRACKED AND MISSING WALL CAULKING AT KITCHEN EXPOSED HAND SINK AND TWO COMPARTMENT PREP SINK MUST BE REPLACED.
35
Lighting: required minimum foot-candles of light provided, fixtures shielded
Inspector notes: MUST PROVIDE LIGHT SHIELDS IN DRY FOOD STORAGE ROOM.
36
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: LEAK ON NOZZLE OF BAR FOUR COMPARTMENT SINK. NOZZLE ON TWO COMPARTMENT SINK REPAIRED WITH DUCT TAPE. MUST PROPERLY REPAIR ALL. GAS RICE COOKER ON WOODEN PREP TABLE MUST BE REMOVED FROM THE THREE COMPARTMENT SINK DISH WASHING AREA. ALL COOKING EQUIPMENT MUST BE UNDER PROPER VENTILATION IN APPROVED FOOD PREPARATION AREA.
38
Food (ice) dispensing utensils, wash cloths properly stored
Inspector notes: ALL COOKS LINE WIPING CLOTHS IN BOTH SUSHI PREP AND HOT LINE MUST BE HELD IN A CLEAN CONTAINER WITH A SANITIZING SOLUTION. ICE SCOOP AT MACHINE MUST BE STORED IN A CLEAN CONTAINER. NOT ON TOP OF DIRTY MACHINE.
43
61
Jan 30, 2014
Routine
11 minor violations.
View 11 violations
Potentially hazardous food meets temperature requirement during storage, preparation display and service
Inspector notes: OBSERVED THE FOLLOWING FOODS HELD AT IMPROPER TEMPERATURES. APPROXIMATELY 1 LB. RAW SALMON IN SUSHI DISPLAY CASE AT 46.2F. 1 LB. RAW TUNA AT 44.4F. 3 LBS. COOKED BEEF IN METAL PAN ON PREP TABLE OF COOKS LINE AT 91F. 5 LBS. COOKED RICE IN BOWL ON COOKS LINE FOOD CART AT 101.8F. INSTRUCTED ALL COLD FOODS MUST BE HELD AT 40F. OR BELOW AND HOT FOODS HELD AT 140F. OR ABOVE OR PROPERLY COOLED TO 40F. BEFORE RE-HEATING. ALL FOODS DISCARDED. CRITICAL CITATION ISSUED 7-38-005(A)
3
Sanitizing rinse for equipment and utensils: clean, proper temperature, concentration, exposure time
Inspector notes: CHEMICAL DISH MACHINE NOT PROPERLY DISPENSING SANITIZER WHILE DISHES WERE BEING WASHED. FOUND CHLORINE LEVEL AT 0PPM AFTER SEVERAL ATTEMPTS AND PRIMING MACHINE. INSTRUCTED TO SET THREE COMPARTMENT SINK TO WAS, RINSE AND SANITIZE. MACHINE TAGGED HELD FOR INSPECTION AND MUST NOT USE UNTIL REPAIRED, PROPERLY DISPENSES CHLORINE TO 100 PPM AND C.D.P.H CONTACTED FOR RE-INSPECTION AND TAG REMOVAL. CRITICAL CITATION ISSUED 7-38-030.
8
* certified food manager on site when potentially hazardous foods are prepared and served
Inspector notes: NO CITY OF CHICAGO CERTIFIED MANAGER PRESENT DURING INSPECTION WHILE POTENTIALLY HAZARDOUS FOODS ARE BEING PREPARED AND HELD AT IMPROPER TEMPERATURES IE: COOKED RICE AT 101.8F. SERIOUS CITATION ISSUED 7-38-012.
21
Previous minor violation(s) corrected 7-42-090
Inspector notes: PREVIOUS MINOR VIOLATIONS FROM 3-19-13 NOT CORRECTED. #34-REMOVE THE CARDBOARD FLATS FROM THE FLOOR OF THE COOK'S LINE. #40-MUST PROVIDE A THERMOMETER INSIDE OF THE SUSHI COOLER.
29
Food in original container, properly labeled: customer advisory posted as needed
Inspector notes: NO CONSUMER ADVISORY POSTED TO THE PUBLIC. MUST PROVIDE. ALL PREPARED FOODS IN WALK-IN COOLER MUST BE LABELED AND DATED. BULK FOOD CONTAINERS MUST BE LABELED.
30
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: MUST NOT USE TIN FOIL AS LINER FOR COOKING EQUIPMENT OR SHELVING. RUSTY METAL RACK SHELVING THROUGHOUT WALK-IN COOLER. MUST REMOVE RUST, RESEAL OR REPAINT. MUST NOT USE CARDBOARD AS LINER FOR SHELVING IN DRY FOOD STORAGE ROOM.
32
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: DIRTY FLOOR DRAIN UNDER KITCHEN THREE COMPARTMENT SINK. MUST CLEAN. MUST NOT USE CARPETING AS MATTING FOR FLOOR ON COOKS LINE.
34
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: CRACKED AND MISSING WALL CAULKING AT KITCHEN EXPOSED HAND SINK AND TWO COMPARTMENT PREP SINK MUST BE REPLACED.
35
Lighting: required minimum foot-candles of light provided, fixtures shielded
Inspector notes: MUST PROVIDE LIGHT SHIELDS IN DRY FOOD STORAGE ROOM.
36
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: LEAK ON NOZZLE OF BAR FOUR COMPARTMENT SINK. NOZZLE ON TWO COMPARTMENT SINK REPAIRED WITH DUCT TAPE. MUST PROPERLY REPAIR ALL. GAS RICE COOKER ON WOODEN PREP TABLE MUST BE REMOVED FROM THE THREE COMPARTMENT SINK DISH WASHING AREA. ALL COOKING EQUIPMENT MUST BE UNDER PROPER VENTILATION IN APPROVED FOOD PREPARATION AREA.
38
Food (ice) dispensing utensils, wash cloths properly stored
Inspector notes: ALL COOKS LINE WIPING CLOTHS IN BOTH SUSHI PREP AND HOT LINE MUST BE HELD IN A CLEAN CONTAINER WITH A SANITIZING SOLUTION. ICE SCOOP AT MACHINE MUST BE STORED IN A CLEAN CONTAINER. NOT ON TOP OF DIRTY MACHINE.
43
58
Mar 19, 2013
Reinspection
5 minor violations.
View 5 violations
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: OBSERVED CUT VEGETABLES STORED IN PLASTIC GROCERY BAGS. MANAGEMENT INSTRUCTED TO USE ONLY FOOD GRADE STORAGE BAGS.
32
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: DETAIL CLEAN THE 3 COMPARTMENT SINK IN THE REAR PREP AREA.
33
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: REMOVE THE CARDBOARD FLATS FROM THE FLOOR OF THE COOK'S LINE.
34
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: REPLACE THE BROKEN BASEBOARD TILES THROUGHOUT THE MAIN PREP AREA.
35
Refrigeration and metal stem thermometers provided and conspicuous
Inspector notes: MUST PROVIDE A THERMOMETER INSIDE OF THE SUSHI COOLER.
40
78
Mar 15, 2013
Routine
7 minor violations.
View 7 violations
Potentially hazardous food meets temperature requirement during storage, preparation display and service
Inspector notes: POTENTIALLY HAZARDOUS FOODS OBSERVED AT IMPROPER TEMPERATURES. OBSERVED BEEF AT 44.0F, EGGS AT 43.1-65.4F, CHICKEN AT 44.0F, TOFU AT 43.5-67.2F, SALMON AT 43.8F, SHRIMP AT 44.0F. MANAGEMENT VOLUNTARILY DISCARDED 15# OF FOOD WORTH $100. CRITICAL VIOALTION 7-38-005A.
3
Food protected during storage, preparation, display, service and transportation
Inspector notes: FOOD (ICE) NOT PROTECTED FROM CONTAMINATION DURING STORAGE INSIDE OF THE ICE MACHINE. OBSERVED DISCOLORATION AND A SLIMY SUBSTANCE ON INTERIOR CONTACT SURFACES OF THE ICE MACHINE. UNIT TAGGED HELD FOR INSPECTION. MUST CLEAN AND SANITIZE THE INTERIOR OF THE ICE MACHINE. SERIOUS VIOLATION 7-38-005A.
16
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: OBSERVED CUT VEGETABLES STORED IN PLASTIC GROCERY BAGS. MANAGEMENT INSTRUCTED TO USE ONLY FOOD GRADE STORAGE BAGS.
32
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: DETAIL CLEAN THE 3 COMPARTMENT SINK IN THE REAR PREP AREA.
33
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: REMOVE THE CARDBOARD FLATS FROM THE FLOOR OF THE COOK'S LINE.
34
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: REPLACE THE BROKEN BASEBOARD TILES THROUGHOUT THE MAIN PREP AREA.
35
Refrigeration and metal stem thermometers provided and conspicuous
Inspector notes: MUST PROVIDE A THERMOMETER INSIDE OF THE SUSHI COOLER.
40
70
Oct 25, 2011
Reinspection
No violations found.
100
Oct 18, 2011
Routine
6 minor violations.
View 6 violations
No evidence of rodent or insect outer openings protected/rodent proofed, a written log shall be maintained available to the inspectors
Inspector notes: (7-38-020) EVIDENCE OF PEST ACTIVITY ON PREMISES. NOTED 12-SMALL/FRUIT FLIES ON WALLS AROUND THE DOOR FRAME OF THE REAR STORAGE ROOM; 5-ON BOXES STORED ON SHELVES INSIDE SAME ROOM; 5-ON WALLS ABOVE REAR 2-COMP. SINK; 8-ON WALLS ABOVE MOP SINK; 7-ON CEILING AROUND THE SUSHI BAR. INSTRUCTED TO ELIMINATE SOURCE & CLEAN/SANITIZE ALL AFFECTED AREAS. All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines.
18
Food in original container, properly labeled: customer advisory posted as needed
Inspector notes: ALL BULK FOOD CONTAINERS MUST BE LABELED. ALL OPEN #10-CANS OF FOOD MUST BE TRASFERRED TO REGULAR FOOD CONTAINERS. All food not stored in the original container shall be stored in properly labeled containers.
30
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: ALL CARDBOARD/ALUMINUM FOIL COVERS ON DRY/COLD SHELVES OR COOKING EQUIPMENT MUST BE REMOVED, & AREAS KEPT CLEAN. All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.
32
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: FOLLOWING NEED CLEANING: INTERIOR BOTTOM PARTS OF THE COOKING WOK; SHELVES OF WALK-IN COOLERS; COMPRESSORS OF BAR COOLERS; GASKETS OF COOLER DOORS; COUNTERS BELOW COOK'S LINE PREP TABLES-DUE TO DUST/DIRT/FOOD STAINS/DEBRIS. All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.
33
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: MISSING FLOOR TILES & POOR FLOOR GROUTING AT COOK'S LINE MUST BE FIXED. METAL DOOR PLATE OF WALK-IN COOLER MUST BE FIXED & SEALED. ALL CARDBOARD COVERS IN WALK-IN COOLER FLOOR MUST BE REMOVED. BLACK RUBBER MAT AT COOK'S LINE IS IN POOR REPAIR-MUST REMOVE. FLOORS AT REAR DRY STORAGE ROOM MUST BE KEPT CLEAN ALSO. ALL SUPPLIES/STOCK IN FRONT STORAGE ROOM (ACROSS THE BAR) MUST BE ELEVATED OFF THE FLOOR. The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.
34
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: ALL WALLS/CEILING AREAS AFFECTED BY PESTS MUST BE CLEANED/SANITIZED. DUSTY FILTERS AT HOOD OF COOKING EQUIPMENT & ABOVE DISHMACHINE MUST BE KEPT CLEAN ALSO. The walls and ceilings shall be in good repair and easily cleaned.
35
74
Frequently Asked Questions
When was Bistro Pacific Restaurant last inspected?
The most recent health inspection at Bistro Pacific Restaurant on file is from Feb 18, 2014. The public record contains six inspections in total.
What is the most common violation at Bistro Pacific Restaurant?
Across the inspection record, “food and non-food contact surfaces properly designed” has been cited five times, more than any other issue at Bistro Pacific Restaurant.
Has Bistro Pacific Restaurant's inspection record improved over time?
No. Recent inspections at Bistro Pacific Restaurant have averaged around nine violations per visit, up from roughly four earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Bistro Pacific Restaurant means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
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