Ruk Sushi & Thai
Last inspected: May 10, 2018
78
Score
Going back to 2014, Ruk Sushi & Thai has eight inspections in the public record. Ruk Sushi & Thai was last inspected on May 10, 2018. Low risk means the most recent visit produced few or no significant findings. Ruk Sushi & Thai's record stops at May 10, 2018, more than two years back, so current conditions may differ.
Inspection results have stayed in a similar range over the last few visits, averaging around four violations each.
The pattern that stands out is “food and non-food contact surfaces properly designed”, which has been cited four times.
Ruk Sushi & Thai's latest score of 78 falls below the Chicago average of 81. The full picture is one of consistent compliance.
8
Inspections
0
Critical latest
0
Major latest
5
Minor latest
Inspection History
May 10, 2018
Routine
5 minor violations.
View 5 violations
Potentially hazardous food meets temperature requirement during storage, preparation display and service
Inspector notes: POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURE INSIDE THE SUSHI CASE. SUSHI CASE TEMPERRATURE AT 40.9F. TUNA AT 44.5F, 1 LB; SALMON AT 45.0F, 1 LB; SUPER WHITE TUNA AT 44.0F 1 LB; YELLOW TAIL FISH AT 45.20F, 1 LB; INSTRUCTED MANAGER THAT ALL RAW FISH MUST MAINTAIN A TEMP OF 38.0F, OR BELOW DURING STORAGE AND DISPLAY. MANAGER DISCARDED/DENATURED THE SAID PRODUCT WORTH $300.00, TOTAL 4 LBS. CRITICAL VIOLATION 7-38-005(A).
3
Food in original container, properly labeled: customer advisory posted as needed
Inspector notes: LABEL ALL DRY BULK FOOD CONTAINERS AND MAINTAIN.
30
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: MUST DEFROST THE CHEST FREEZER IN REAR STORAGE AREA, WITH HEAVY ICE BUILD UP AND MAINTAIN.
32
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: FLOOR DRAIN BESIDE THE DISH MACHINE NOT CLEAN. INSTRUCTED TO CLEAN AND MAINTAIN.
34
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: WATER STAINED CEILING TILES IN THE PREP AREA. MUST REPLACE AND MAINTAIN. FILTER ON THE HOOD IN THE COOK LINE WITH HEAVY GREASE BUILD -UP. MUST REMOVE GREASE AND MAINTAIN. PEELING PAINT ON THE WALLS IN THE REAR STORAGE AREA. MUST SCRAPE PEELING PAINT AND RE PAINT THE WALLS AND MAINTAIN. WALLS BY THE WATER HEATER WITH FOOD STAINED. MUST CLEAN THE WALLS AND MAINTAIN.
35
78
Feb 7, 2018
Routine
5 minor violations.
View 5 violations
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: MUST CLEAN THE FLOOR BEHIND AND UNDER THE COOKING EQUIPMENT AND MAINTAIN.
34
Food (ice) dispensing utensils, wash cloths properly stored
Inspector notes: WASH CLOTH FOR WIPING THE TABLE,PREP TABLE ,CHOPPING BOARD MUST BE STORED ON A BUCKET WITH SANITIZING SOLUTION.
43
* certified food manager on site when potentially hazardous foods are prepared and served
Inspector notes: NO CERTIFIED FOOD MANAGER ON SITE WHILE PREPARING AND SERVING POTENTIALLY HAZARDOUS FOODS SUCH SUSHI, PAD THAI,GARLIC SHRIMP, ETC. SERIOUS VIOLATION 7-38-012. JOHN SOPANARAT CERTIFIED FOOD MANAGER ARRIVED ON SITE AT 2:45PM DURING INSPECTION.
21
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: FOUND GROCERY BAG BEING USED TO STORE FROZEN FOODS. INSTRUCTED TO REPLACE WITH FOOD GRADE STORAGE BAG.
32
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: CLEAN THE LOWER COMPARTMENT OF THE DEEP FYER WITH GREASE ACCUMULATED AND MAINTAIN.
33
78
Jul 17, 2017
Reinspection
No violations found.
100
Jul 14, 2017
Routine
5 minor violations.
View 5 violations
Sanitizing rinse for equipment and utensils: clean, proper temperature, concentration, exposure time
Inspector notes: AT THIS TIME,LOW TEMPERATURE DISHWASHER AT KITCHEN NOT IN USE,WAS TESTED AND NOT SANITIZING PROPERLY AT "0" PPM,TAGGED HELD FOR INSPECTION.INSTRUCTED MANAGER NOT TO USE DISHWASHER UNTIL THE CDPH IS NOTIFIED ONCE REPAIRED AND USE THE DISHWASHING 3 COMPARTMENT SINK TO PROPERLY WASH-RINSE-SANITIZE FOOD EQUIPMENTS,MULTI-USE KITCHEN UTENSILS.CRITICAL VIOLATION 7-38-030.
8
* certified food manager on site when potentially hazardous foods are prepared and served
Inspector notes: NO CERTIFIED FOOD MANAGER PRESENT WITH A CITY OF CHICAGO FOOD SANITATION CERTIFICATE WHILE POTENTIALLY HAZARDOUS FOODS (SUSHI ETC.) BEING PREPARED AND SERVED TO CUSTOMERS DURING THIS INSPECTION.MANAGEMENT INSTRUCTED THAT A CERTIFIED FOOD MANAGER MUST BE PRESENT AT ALL TIMES WHILE POTENTIALLY HAZARDOUS FOOD ARE BEING PREPARED OR SERVED. SERIOUS VIOLATION 7-38-012.
21
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: DETAIL CLEAN INTERIOR SHELVINGS AND GASKETS OF COOLERS TO REMOVE FOOD DEBRIS AND MAINTAIN.
33
Refrigeration and metal stem thermometers provided and conspicuous
Inspector notes: INSTRUCTED TO PROVIDE A METAL STEM THERMOMETER TO MONITOR FOOD TEMPERATURES AND MAINTAIN.
40
Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored
Inspector notes: DETAIL CLEAN AND ORGANIZE THE HOT WATER TANK AREA AND REMOVE UNNECESSARY ARTICLES DUE TO POTENTIAL PEST HARBORAGE AND MAINTAIN.
41
78
Sep 28, 2016
Routine
4 minor violations.
View 4 violations
Clean multi-use utensils and single service articles properly stored: no reuse of single service articles
Inspector notes: ALL CLEAN MULTI-USE KITCHEN UTENSILS (HANDLES-UP) AND SINGLE SERVICE ARTICLES MUST BE PROPERLY STORED AND INVERTED TO PREVENT CONTAMINATION BEFORE USE AND MAINTAIN.
31
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: OBSERVED FOIL LINERS ON KITCHEN STOVE EQUIPMENT,CARDBOARD LINERS USED ON KITCHEN SHELVINGS AND ON TOP OF REAR COOLERS.INSTRUCTED TO REMOVE LINERS AND MAINTAIN SAID AREAS TO SMOOTH,EASILY CLEANABLE SURFACES.
32
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: DETAIL CLEAN KITCHEN SHELVINGS AND HOOD/FILTERS TO REMOVE GREASE BUILD-UP AND MAINTAIN.
33
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: ADDITIONAL HANDSINK IS NEEDED FOR THE FRONT SUSHI PREP AREA.INSTRUCTED TO PROVIDE AN EXPOSED HANDSINK WITH HOT/COLD RUNNING WATER, SOAP AND HAND TOWELS.
38
82
May 11, 2015
Routine
5 minor violations.
View 5 violations
Food in original container, properly labeled: customer advisory posted as needed
Inspector notes: NO CONSUMER ADVISORY POSTED AT THIS TIME OF INSPECTION, MUST PROVIDE, AND BULK CONTAINERS NOT LABELED, INSTRUCTED TO LABEL,
30
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: USING CARRYOUT BAGS FOR FOOD STORAGE, INSTRUCTED TO RESTRICT, AND INVEST IN FOOD GRADE BAGS OR CONTAINERS,
32
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: EXTERIOR SURFACES OF COOLERS, FREEZERS AND VENTS ABOVE COOKING EQUIPMENT, NOT CLEAN INSTRUCTED TO CLEAN DAILY,
33
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: FLOORS NOT CLEAN THROUGHOUT PREMISES UNDER AND BEHIND ALL EQUIPMENT, INSTRUCTED TO CLEAN DAILY,
34
Food handler requirements met
Inspector notes: NO FOOD HANDLER TRAINING IN ILLINOIS CERTIFICATES AT THIS TIME OF INSPECTION, MUST PROVIDE,
45
78
Nov 24, 2014
Reinspection
No violations found.
100
Nov 21, 2014
License
1 minor violation.
View 1 violation
Facilities to maintain proper temperature
Inspector notes: FACILITIES NOT MAINTAINING PROPER TEMPERATURE. ESTABLISHMENT DOES NOT HAVE ADEQUATE REFRIGERATION ON PREMISES-ONLY PREP COOLER. INSTRUCTED TO PROVIDE REFRIGERATION ON PREMISES.
2
95
Frequently Asked Questions
When was Ruk Sushi & Thai last inspected?
The most recent health inspection at Ruk Sushi & Thai on file is from May 10, 2018. The public record contains eight inspections in total.
What is the most common violation at Ruk Sushi & Thai?
Across the inspection record, “food and non-food contact surfaces properly designed” has been cited four times, more than any other issue at Ruk Sushi & Thai.
Has Ruk Sushi & Thai's inspection record improved over time?
Results have been roughly steady. Inspections at Ruk Sushi & Thai have averaged around four violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Ruk Sushi & Thai 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