Gosu
Last inspected: Apr 18, 2019
37
Score
Gosu appears in inspection records 10 times, starting in 2011. The newest entry in the record is dated Apr 18, 2019. High risk usually means inspectors flagged either critical violations or a stack of smaller ones. The most recent inspection at Gosu is from Apr 18, 2019, and nothing newer appears in the public record.
Recent visits have flagged more than earlier ones: around eight violations per visit lately, up from roughly three violations before.
The most common issue across all inspections has been “food and non-food contact surfaces properly designed”, showing up four times.
That's lower than the typical Chicago restaurant, which scores around 81. The pattern in the record is worth a careful look.
10
Inspections
0
Critical latest
4
Major latest
12
Minor latest
Inspection History
Apr 18, 2019
Routine
4 major violations. 12 minor violations.
View 16 violations
Proper date marking and disposition
Inspector notes: OBSERVED NO DATE MARKINGS ON TCS READY TO EAT FOODS BEING HELD FOR MORE THAN 24 HOURS INSIDE OF COOLERS.MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION-NO CITATION ISSUED)
23
Consumer advisory provided for raw/undercooked food
Inspector notes: OBSERVED NO CONSUMER ADVISORY DISCLOSURE AND REMINDER OF THE RISK OF CONSUMING RAW AND UNDERCOOKED FOODS ON MENU.MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION- NO CITATION ISSUED)
25
Management, food employee and conditional employee; knowledge, responsibilities and reporting
Inspector notes: OBSERVED NO EMPLOYEES HEALTH POLICY PROCEDURE.MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION-NO CITATION ISSUED)
3
Procedures for responding to vomiting and diarrheal events
Inspector notes: OBSERVED NO CLEAN-UP POLICY PROCEDURE AND ITEMS FOR VOMITING AND DIARRHEA.MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION-NO CITATION ISSUED)
5
Food properly labeled; original container
Inspector notes: MUST LABEL FOOD STORAGE CONTAINERS WHEN FOOD IS NOT IN ORIGINAL PACKAGE.
37
Contamination prevented during food preparation, storage & display
Inspector notes: MUST PROVIDE A SPLASH GUARD IN BETWEEN 1- COMP SINK AND 3- COMP SINK IN REAR PREP AREA.
39
Food & non-food contact surfaces cleanable, properly designed, constructed & used
Inspector notes: MUST CLEAN DEBRIS BUILD UP FROM MICROWAVE
47
Non-food/food contact surfaces clean
Inspector notes: MUST CLEAN DEBRIS BUILD UP FROM FRYER CABINET,STORAGE SHELVES,PREP TABLE,DISH RACKS.
49
Plumbing installed; proper backflow devices
Inspector notes: MUST REPAIR OR REPLACE LEAKY FAUCET AT REAR 3- COMP SINK.
51
Physical facilities installed, maintained & clean
Inspector notes: MUST CLEAN GREASE AND FOOD DEBRIS BUILD UP FROM FLOOR IN BOTH PREP AREAS.
55
Physical facilities installed, maintained & clean
Inspector notes: MUST REPAIR OR REPLACE LOOSE FLOORING IN REAR PREP/DISH WASHING AREA
55
Physical facilities installed, maintained & clean
Inspector notes: MUST ELEVATE ARTICLES OFF OF FLOOR AND AWAY FROM WALLS IN WALK IN COOLER AND FREEZER.
55
Adequate ventilation & lighting; designated areas used
Inspector notes: MUST REPLACE BURNT OUT LIGHTS IN REAR PREP AREA.
56
All food employees have food handler training
Inspector notes: IDPH FOOD HANDLERS REQUIREMENTS ARE NOT MET FOR EMPLOYEE.MUST ENROLL AND MAINTAIN.
57
Allergen training as required
Inspector notes: OBSERVED NO FOOD ALLERGEN CERTIFICATE POSTED TO VIEW FOR ALL FOOD MANAGERS.MUST PROVIDE AND MAINTAIN.
58
Compliance with variance/specialized process/haccp
Inspector notes: OBSERVED NO HACCP/ VARIANCE FOR SUSHI RICE.MUST PROVIDE AND MAINTAIN.
29
37
Jul 14, 2017
Routine
4 minor violations.
View 4 violations
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: Caulk around 3 compartment sink and exposed hand sink in kitchen prep area in state of disrepair, shall be repaired/replaced. Cabinet storage shelving had exposed raw wood, peeling paint, shall be repaired/sealed.
32
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: Reach in cooler shelving/racks not clean, in kitchen prep area need detailed cleaning(crevices).
33
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: Floors under heavy equipment, prep table in kitchen prep area not clean, need detailed cleaning(corners). Floors in front bar area had excess debris accumulation, need detailed cleaning(corners).
34
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: Ceiling in kitchen prep area had food splattering, not clean, need detailed cleaning.
35
82
Sep 6, 2016
Routine
3 minor violations.
View 3 violations
Food in original container, properly labeled: customer advisory posted as needed
Inspector notes: NOTED ASSORTED FOOD ITEMS INSIDE COOLERS NOT PROPERLY LABELED. INSTRUCTED LABEL ALL FOOD ITEMS WITH PRODUCT NAME, PREPARED BY DATE AND/OR USED BY DATE.
30
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: NOTED RUSTY AND SHELVES INSIDE WALK IN COOLER.INSTRUCTED TO CLEAN, REPAINT WITH NON TOXIC PAINT AND/OR REPLACE.
32
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: NOTED SLIGHT DISCOLORATION INSIDE THE UPPER COMPARTMENT OF ICE MACHINE. INSTRUCTED TO CLEAN, SANITIZE AND MAINTAIN.
33
86
Sep 4, 2015
Routine
6 minor violations.
View 6 violations
Food protected during storage, preparation, display, service and transportation
Inspector notes: FOOD(ICE) NOT PROTECTED FROM CONTAMINATION DURING STORAGE. INSIDE OF ICE MACHINE OBSERVED BLACK AND BROWN SLIMY SUBSTANCE ON THE INTERIOR CONTACT SURFACES OF ICE MACHINE. ICE IS BEING USED FOR HUMAN CONSUMPTION. MUST TURN OFF ICE MACHINE, REMOVE ICE AND HAVE INTERIOR SURFACES CLEANED AND SANITIZED. ICE MACHINE WAS CLEANED AND SANITIZED DURING INSPECTION. SERIOUS VIOLATION 7-38-005(A).
16
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: OBSERVED RUSTY FOOD STORAGE SHELVING IN KITCHEN FOOD PREPARATION AREA. MUST REPAINT OR REPLACE.
32
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: STOPPERS NEEDED AT THE FRONT PREP AREA 3-COMPARTMENT SINK. MUST PROVIDE AND MAINTAIN.
38
Refrigeration and metal stem thermometers provided and conspicuous
Inspector notes: MUST PROVIDE STEM THERMOMETER TO MONITOR FOOD TEMPERATURES.
40
Food (ice) dispensing utensils, wash cloths properly stored
Inspector notes: OBSERVED ICE SCOOPS INSIDE ICE MACHINE IN KITCHEN FOOD PREP AREA. MUST PROPERLY STORE ICE SCOOPS IN A CLEAN CONTAINER TO PREVENT CONTAMINATION.
43
Food handler requirements met
Inspector notes: FOOD HANDLERS REQUIREMENTS NOT MET. NO LOGS, RECORDS ON SITE AS REQUIRED. MUST PROVIDE.
45
74
May 16, 2014
Routine
4 minor violations.
View 4 violations
Food in original container, properly labeled: customer advisory posted as needed
Inspector notes: Found some food items not properly dated in walk in cooler, and walk in freezer, must properly date food items in walk in cooler, and walk in freezer.
30
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: Walk in cooler shelving/racks that had peeling paint, rust, shall be repaired/replaced. Reach in cooler racks, shelving that had peeling paint/rust, shall be repaired/replaced.
32
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: Non food contact surfaces of walk in cooler shelving/racks not clean, need detailed cleaning(crevices), non food contact surfaces of reach in cooler shelving not clean, need detailed cleaning(crevices).
33
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: Floors in rear storage areas under shelving/racks not clean, need detailed cleaning(corners).
34
82
Aug 6, 2013
Reinspection
No violations found.
100
Aug 2, 2013
Routine
4 minor violations.
View 4 violations
Dish washing facilities: properly designed, constructed, maintained, installed, located and operated
Inspector notes: DISHWASHING MACHINE IN REAR PREP AREA NOT SANITIZING PROPERLY READING 0 PPM AT THIS TIME OF INSPECTION MACHINE WILL BE TAGED MUST FAX A LETTER FOR TAG REMOVAL WHEN REPAIRED FAX#312-746-4240 ATTENTION ARLEEN LOPEZ,SUPERVISOR CITATION ISSUED 7-38-030
24
Food in original container, properly labeled: customer advisory posted as needed
Inspector notes: MUST LABEL BULK FOOD CONTAINERS IN THE REAR PREP AREA
30
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: CLEAN INTERIOR BOTTOM COMPARTMENT OF THE DEEP FRYER HAS GREASE BUILD-UP INSIDE COMPARTMENT
33
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: CLEAN FLOORS IN THE REAR PREP AREA BEHIND ALL HEAVY BEQUIPMENT ALONG WALL BASE AND CORNERS
34
82
Jan 20, 2011
Reinspection
No violations found.
100
Jan 18, 2011
Reinspection
1 minor violation.
View 1 violation
Sewage and waste water disposal, no back siphonage, cross connection and/or back flow
Inspector notes: In food establishments, there shall be adequate sewage and waste water disposal facilities that comply with all the requirements of the plumbing section of the Municipal Code of Chicago.FOUND WASTE WATER BACKING UP FROM FLOOR DRAINS IN KITCHEN-- PREMISES NOT OPEN/OPERATING FOR BUSINESS AT THIS TIME--NO CITATION ISSUED.MUST REPAIR TO GOOD WORKING CONDITION AS REQUIRED.
10
95
Jan 6, 2011
License
7 minor violations.
View 7 violations
Facilities to maintain proper temperature
Inspector notes: All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities.FOUND 2 DOOR FOOD PREP COOLER IN KITCHEN NOT MEETING TEMPERATURE REQUIREMENT AT THIS TIME AMBIENT AIR MEASURED 65F.ALL COOLERS MUST BE 40F OR BELOW.
2
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.FOUND DISHMACHINE IN KITCHEN NOT CONNECTED MUST INSTALL FOR INSPECTION.
8
* certified food manager on site when potentially hazardous foods are prepared and served
Inspector notes: A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served.FOUND NO CITY OF CHICAGO SANITATION CERTIFICATES OR VALID DOCUMENTATION AT THIS TIME.
21
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.FLOORS IN KITCHEN,BAR AREA MUST BE SMOOTH,EASILY CLEANABLE.
34
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health.3COMP.SINK IN BAR TILTED AND NOT LETTING OUT WATER COMPLETELY, INSTRUCTED MANAGER TO REPAIR.
38
Refrigeration and metal stem thermometers provided and conspicuous
Inspector notes: All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units.PROVIDE METAL STEM THERMOMETER INSIDE ALL COOLERS.
40
Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored
Inspector notes: All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors.REMOVE ALL CLUTTER THROUGHOUT THE PREMISES.
41
70
Frequently Asked Questions
When was Gosu last inspected?
The most recent health inspection at Gosu on file is from Apr 18, 2019. The public record contains 10 inspections in total.
What is the most common violation at Gosu?
Across the inspection record, “food and non-food contact surfaces properly designed” has been cited four times, more than any other issue at Gosu.
Has Gosu's inspection record improved over time?
No. Recent inspections at Gosu have averaged around eight violations per visit, up from roughly three earlier in the record.
What does a high risk rating mean?
A high risk rating at Gosu means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
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