Blue Ocean Sushi Restaurant
Last inspected: Jan 30, 2012
95
Score
Blue Ocean Sushi Restaurant has been inspected three times since 2010. The latest inspection on file is from Jan 30, 2012. Low risk means the most recent visit produced few or no significant findings. No fresh inspection data is available: the latest entry for Blue Ocean Sushi Restaurant dates to Jan 30, 2012.
Recent inspections have found fewer violations than earlier ones, averaging around one violation lately and about six violations before that.
Looking across the full record, “food and non-food contact surfaces properly designed” is the recurring theme, flagged three times.
That puts the facility ahead of the local pack: the average Chicago restaurant scores 81. Taken together, the history is a positive one.
3
Inspections
0
Critical latest
0
Major latest
1
Minor latest
Inspection History
Jan 30, 2012
Reinspection
1 minor violation.
View 1 violation
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: SEE REPORT DATED ON 01/27/12
32
95
Jan 27, 2012
Complaint
5 minor violations.
View 5 violations
Sanitizing rinse for equipment and utensils: clean, proper temperature, concentration, exposure time
Inspector notes: Equipment and utensils should get proper exposure to the sanitizing solution during the rinse cycle. Bactericidal treatment shall consist of exposure of all dish and utensil surfaces to a rinse of clean water at a temperature of not less than 180F. LOW TEMPERATURE DISHMACHINE NOT SANITIZING, 0 PPM CHLORINE, WHILE IN USE. INSTRUCTED MANAGER TO REPAIR DISHMACHINE, MUST SANITIZE AT 100 PPM CHLORINE. DISHMCHINE TAGGED BY CDPH AT THIS TIME. INSTRUCTED MANAGER TO TEMPORARILY WASH,RINSE AND SANITIZE ALL MULTI-USE UTENSILS IN 3-COMPARTMENT SINK.
8
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. OBSERVED STAINED PITS IN PREP AREA/SUSHI PREP CUTTING BOARDS AND TORN PREP COOLER DOOR RUBBER GASKETS. MUST REPAIR OR REPLACE ALL DAMAGED CUTTING BOARDS AND COOLER GASKETS.
32
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. OBSERVED ACCUMULATED FOOD DEBRIS ON EXTERIOR OF ALL COOLERS, SHELVES AND SINKS AT PREP AREA/DISHWASH AREA. INSTRUCTED MANAGER TO DETAIL CLEAN ALL UNCLEAN EQUIPMENT AND MAINTAIN.
33
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. OBSERVED FOOD BUILD UP ON FLOOR UNDER COOKING EQUIPMENT AND ALONG WALLS IN MAIN PREP AREA. MUST CLEAN AND MAINTAIN ALL UNCLEAN EQUIPMENT.
34
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: The walls and ceilings shall be in good repair and easily cleaned. OBSERVED FOOD DEBRIS ON WALLS IN MAIN PREP AREA. MUST CLEAN AND MAINTAIN ALL UNCLEAN WALLS.
35
78
Nov 22, 2010
Routine
8 minor violations.
View 8 violations
Potentially hazardous food meets temperature requirement during storage, preparation display and service
Inspector notes: All cold food shall be stored at a temperature of 40F or less. OBSERVED POTENTIALLY HAZARDOUS FOODS STORED AT IMPROPER TEMPERATURES INSIDE OF THE MIDDLE SUSHI PREP COUNTER COOLER. OBSERVED VARIOUS TYPES OF SUSHI AT 48-52F, CREAM CHEESE AT 51F. MANAGEMENT VOLUNTARILY DISCARDED APPROX. 5# OF FOOD WORTH $800. CRITICAL VIOLATION 7-38-005A.
3
Hand washing facilities: with soap and sanitary hand drying devices, convenient and accessible to food prep area
Inspector notes: Adequate and convenient hand washing facilities shall be provided for all employees. NO PAPER TOWELS WERE LOCATED AT THE MAIN PREP AREA EXPOSED HANDSINK AND THE SUSHI AREA HANDSINK AT THE TIME OF THE INSPECTION. MANAGEMENT PROVIDED PAPER TOWELS UPON REQUEST AT THESE AREAS. CRITICAL VIOLATION 7-38-030.
12
Food protected during storage, preparation, display, service and transportation
Inspector notes: All food should be properly protected from contamination during storage, preparation, display, service, and transportation. FOOD (ICE) NOT PROTECTED DURING STORAGE INSIDE OF THE ICE MACHINE. OBSERVED BLACK MOLD GROWTH ON INTERIOR CONTACT SURFACES INSIDE OF THE ICE MACHINE. MANAGEMENT CLEANED AND SANITIZED INTERIOR SURFACES AND REMOVED THE AFFECTED ICE. SERIOUS VIOLATION 7-38-005A.
16
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. PROPER PLASTIC LIDS ARE NEEDED FOR FOODS STORED IN CONTAINERS IN THE DRY STORAGE AREA.
32
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. DETAIL CLEAN THE TOPS OF THE STOVES IN THE MAIN PREP AREA.
33
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. DETAIL CLEAN THE FLOOR OF THE DRY STORAGE ROOM.
34
Lighting: required minimum foot-candles of light provided, fixtures shielded
Inspector notes: Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. A LIGHT SHIELD IS NEEDED FOR THE LIGHT FIXTURE AT THE BACK OF THE WALK-IN COOLER.
36
Appropriate method of handling of food (ice) hair restraints and clean apparel worn
Inspector notes: All employees shall be required to use effective hair restraints to confine hair. HAIR RESTRAINTS ARE NEEDED FOR ALL EMPLOYEES IN THE PREP AREAS.
42
67
Frequently Asked Questions
When was Blue Ocean Sushi Restaurant last inspected?
The most recent health inspection at Blue Ocean Sushi Restaurant on file is from Jan 30, 2012. The public record contains three inspections in total.
What is the most common violation at Blue Ocean Sushi Restaurant?
Across the inspection record, “food and non-food contact surfaces properly designed” has been cited three times, more than any other issue at Blue Ocean Sushi Restaurant.
Has Blue Ocean Sushi Restaurant's inspection record improved over time?
Yes. Recent inspections at Blue Ocean Sushi Restaurant have averaged around one violation per visit, down from roughly six earlier in the record.
What does a low risk rating mean?
A low risk rating at Blue Ocean Sushi 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.
Nearby Restaurants