Blue Fin Japanese Restaurant
Last inspected: Jan 11, 2017
90
Score
The health department has logged eight inspections at Blue Fin Japanese Restaurant, the earliest from 2012. On Jan 11, 2017, the health department conducted the most recent visit. A low risk rating suggests inspectors haven't found much to be concerned about lately. The most recent inspection at Blue Fin Japanese Restaurant is from Jan 11, 2017, and nothing newer appears in the public record.
Performance has remained roughly level over recent inspections, averaging near four violations each time.
When inspectors have written things up, “food and non-food contact surfaces properly designed” has been the most frequent reason, cited six times.
That puts the facility ahead of the local pack: the average Chicago restaurant scores 81. Overall, the inspection record reads well.
8
Inspections
0
Critical latest
0
Major latest
2
Minor latest
Inspection History
Jan 11, 2017
Complaint
2 minor violations.
View 2 violations
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: INSTRUCTED TO REPLACE THE RIPPED GASKETS AROUND THE DOORS OF THE 3-DOOR REACH-IN REFRIGERATOR LOCATED NEAR THE 3-COMPARTMENT SINK IN THE FRONT PREP.
32
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: INSTRUCTED TO DEFROST THE REACH-IN FREEZER LOCATED IN THE BASEMENT TO REMOVE HEAVY FROST BUILDUP AND MAINTAIN.
32
90
Sep 29, 2016
Reinspection
1 minor violation.
View 1 violation
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: NO VISIBLE BACK FLOW PREVENTER DEVICE INSTALLED AT WATER LINE OF THE ICE MACHINE,INSTRUCTED TO INSTALL OR TO KNOW THE LOCATION OF THE UNIT
32
95
Sep 22, 2016
Routine
8 minor violations.
View 8 violations
Sanitizing rinse for equipment and utensils: clean, proper temperature, concentration, exposure time
Inspector notes: LOW TEMP DISH MACHINE NOT DISPENSING SANITIZER,0ppm.PRESENTLY NOT IN USE. OWNER CONTACT TECHNICIAN. NEED TO REPAIR CAUSE CRITICAL VIOLATION:7-38-030
8
Adequate number, convenient, accessible, designed, and maintained
Inspector notes: EXPOSED HAND SINK BEHIND THE SUSHI BAR IS CLOGGED UNABLE TO USE,THE OTHER EXPOSED HAND SINK SLOWLY DRAINING BUT USABLE.INSTRUCTED TO REPAIR CAUSE AND WASH HAND AT USABLE EXPOSED HAND SINK CRITICAL VIOLATION:7-38-030
11
Food protected during storage, preparation, display, service and transportation
Inspector notes: WE OBSERVED INTERIOR OF ICE MACHINE WATER RESERVOIR WITH BLACK SLIME SUBSTANCE DRIPPING ON ICE ,ALSO BLACK SLIME SUBSTANCE ON INTERIOR PANELS OF ICE BIN.INSTRUCTED TO CLEAN ,SANITIZE AND MAINTAIN UNIT.ICE IS USED FOR HUMAN CONSUMPTION AND FOOD. SERIOUS VIOLATION:7-38-005(A)
16
Outside garbage waste grease and storage area; clean, rodent proof, all containers covered
Inspector notes: WASTE GREASE OIL CONTAINER OUTSIDE WITH A LAYER OF ENCRUSTED WASTE OIL, WHICH DRIPPED ON GROUND,NEED TO CLEAN WASTE OIL CONTAINER AND GROUND. SERIOUS VIOLATION:7-38-020
19
Previous minor violation(s) corrected 7-42-090
Inspector notes: PREVIOUS MINOR VIOLATIONS NOT CORRECTED FROM 10-7-15,REPORT#1578674 #32-MUST NOT USE CARDBOARD AS LINER FOR SHELVING THROUGHOUT. TORN RUBBER DOOR GASKETS ON BOTH COOLERS ON THE COOKS LINE AND SUSHI PREP. AND TAPE BEING USED AS A MEANS OF REPAIR ON THE BOTTOM SHELVING INSIDE BOTH THE SUSHI PREP AND COOKS LINE COOLERS. MUST REPLACE RUBBER DOOR GASKETS AND ALL INTERIOR SURFACES OF COOLERS MUST BE SMOOTH AND EASILY CLEANABLE. #38- LEAK ON THE NOZZLE OF THE THREE COMPARTMENT SINK MUST PROPERLY REPAIR #45- NO FOOD HANDLER CERTIFICATES. MUST PROVIDE WE OWNER AND I OBSERVED THE SAME VIOLATIONS TODAY 9-22-16 SERIOUS VIOLATION:7-42-090
29
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: NO VISIBLE BACK FLOW PREVENTER DEVICE INSTALLED AT WATER LINE OF THE ICE MACHINE,INSTRUCTED TO INSTALL OR TO KNOW THE LOCATION OF THE UNIT
32
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: REMOVE DEBRIS FROM FLOOR UNDER EQUIPMENTS ALONG BASE BOARD WALL AND CORNERS,NEED TO CLEAN AND MAINTAIN.FLOOR DRAIN BEHIND THE SUSH BAR WITH DEBRIS INSTRUCTED TO CLEAN AND MAINTAIN, BROKEN FLOOR TILE UNDER THE WHEEL OF THE PREP COOLER BY THE COPY MACHINE,ALSO UNDER THE TABLE BY THE RAIL (NORTH-EAST)OF DINING AREA
34
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: BROKEN CAULKING AROUND THE EXPOSED HAND SINK,INSTRUCTED TO REMOVE.SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT SURFACE. REMOVE SPIDER WEBS ON WALLS UNDER THE DISH MACHINE AND THREE COMPARTMENT SINK BROWN DUCT TAPE ON WALL BY THE REAR DOOR INSTRUCTED TO REMOVE,ALSO CEMENT BLOCK USED TO SUPPORT THREE COMPARTMENT SINK SURFACE IS POROUS,PITTED AND FILTHY.INSTRUCTED TO REMOVE SAID BLOCK,SURFACE MUST BE SMOOTH CLEANABLE AND NON-ABSORBENT SURFACE,
35
67
Oct 16, 2015
Reinspection
4 minor violations.
View 4 violations
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: MUST NOT USE NEWSPAPER OR CARDBOARD AS LINER FOR SHELVING THROUGHOUT. TORN RUBBER DOOR GASKETS ON BOTH COOLERS ON THE COOKS LINE AND SUSHI PREP. AND TAPE BEING USED AS A MEANS OF REPAIR ON THE BOTTOM SHELVING INSIDE BOTH THE SUSHI PREP AND COOKS LINE COOLERS. MUST REPLACE RUBBER DOOR GASKETS AND ALL INTERIOR SURFACES OF COOLERS MUST BE SMOOTH AND EASILY CLEANABLE.
32
Lighting: required minimum foot-candles of light provided, fixtures shielded
Inspector notes: MUST PROVIDE LIGHT SHIELDS ABOVE THE COOKS LINE COOLERS.
36
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: LEAK ON THE NOZZLE OF THE THREE COMPARTMENT SINK AND METAL WIRE HANGER BEING USED AS A MEANS OF REPAIR FOR THE NOZZLE OF THE SAME SINK. MUST PROPERLY REPAIR.
38
Food handler requirements met
Inspector notes: NO FOOD HANDLER CERTIFICATES. MUST PROVIDE
45
82
Oct 7, 2015
Routine
4 minor violations.
View 4 violations
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: MUST NOT USE NEWSPAPER OR CARDBOARD AS LINER FOR SHELVING THROUGHOUT. TORN RUBBER DOOR GASKETS ON BOTH COOLERS ON THE COOKS LINE AND SUSHI PREP. AND TAPE BEING USED AS A MEANS OF REPAIR ON THE BOTTOM SHELVING INSIDE BOTH THE SUSHI PREP AND COOKS LINE COOLERS. MUST REPLACE RUBBER DOOR GASKETS AND ALL INTERIOR SURFACES OF COOLERS MUST BE SMOOTH AND EASILY CLEANABLE.
32
Lighting: required minimum foot-candles of light provided, fixtures shielded
Inspector notes: MUST PROVIDE LIGHT SHIELDS ABOVE THE COOKS LINE COOLERS.
36
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: LEAK ON THE NOZZLE OF THE THREE COMPARTMENT SINK AND METAL WIRE HANGER BEING USED AS A MEANS OF REPAIR FOR THE NOZZLE OF THE SAME SINK. MUST PROPERLY REPAIR.
38
Food handler requirements met
Inspector notes: NO FOOD HANDLER CERTIFICATES. MUST PROVIDE.
45
82
Jun 11, 2014
Routine
3 minor violations.
View 3 violations
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: CLEAN INTERIOR OF ICE MACHINE.
33
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: REPAIR LEAKING DRAINPIPE AND FAUCET ON 3-COMPARTMENT SINK. REPAIR LEAKING HOT WATER HANDLE ON EXPOSED SINK IN PREP AREA.
38
Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored
Inspector notes: ELEVATE ALL STOCK OFF FLOOR IN PREP AND STORAGE AREAS.
41
86
Oct 23, 2013
Routine
1 minor violation.
View 1 violation
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: FAUCET HANDLES AT 3-COMP SINK LEAKY,MUST REPAIR.
38
95
Jan 3, 2012
License
No violations found.
100
Frequently Asked Questions
When was Blue Fin Japanese Restaurant last inspected?
The most recent health inspection at Blue Fin Japanese Restaurant on file is from Jan 11, 2017. The public record contains eight inspections in total.
What is the most common violation at Blue Fin Japanese Restaurant?
Across the inspection record, “food and non-food contact surfaces properly designed” has been cited six times, more than any other issue at Blue Fin Japanese Restaurant.
Has Blue Fin Japanese Restaurant's inspection record improved over time?
Results have been roughly steady. Inspections at Blue Fin Japanese Restaurant have averaged around four violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Blue Fin Japanese Restaurant means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
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