Shinobu Japanese Restaurant
Last inspected: Feb 17, 2012
78
Score
The health department has logged three inspections at Shinobu Japanese Restaurant, the earliest from 2011. The latest inspection on file is from Feb 17, 2012. Diners can read the low risk label as a sign that recent inspections have gone well. No fresh inspection data is available: the latest entry for Shinobu Japanese Restaurant dates to Feb 17, 2012.
Inspection results have stayed in a similar range over the last few visits, averaging around six violations each.
“Food and non-food contact equipment utensils clean” comes up most often, recorded three times in the inspection record.
By comparison, the average Chicago facility scores 81, putting Shinobu Japanese Restaurant on the weaker side. The full picture is one of consistent compliance.
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Inspections
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Critical latest
0
Major latest
5
Minor latest
Inspection History
Feb 17, 2012
Complaint
5 minor violations.
View 5 violations
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: NEED TO REMOVE ALL HEAVILY PITTED AND STAINED CUTTING BOARDS FROM KITCHEN
32
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: CLEAN INTERIOR OF ALL COOLERS AND FREEZERS(BUILD-UP OF FOOD DEBRIS). NEED TO CLEAN FOOD DEBRIS FROM UNDER THE PREP TABLES AND FRONT COUNTER CABINETS.
33
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: PROVIDE AN UNTHREAD FAUCET FOT THE 3 COMPARTMENT SINK.
38
Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored
Inspector notes: REORGANIZE ALL NEED ITEMS THROUGHOUT THE PREMISES INCLUDED FRONT CABINETS AND UNDER THE PREP TABLES AND FRONT COUNTERS,REMOVE WHAT IS NOT NEEDED. PERSONAL ITEMS MUST BE STORED AWAY FROM FOOD AND FOOD PRODUCTS(HATS, HANDBAG ETC)
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Appropriate method of handling of food (ice) hair restraints and clean apparel worn
Inspector notes: EVERYONE MUST WEAR HAIR RESTRAINT IN PREP AREA.
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78
Jan 24, 2012
Routine
6 minor violations.
View 6 violations
Source of cross contamination controlled i.e. cutting boards, food handlers, utensils, etc
Inspector notes: All food shall be protected from contamination and the elements, and so shall all food equipment, containers, utensils, food contact surfaces and devices, and vehicles. SOURCE OF CONTAMINATION.OBSERVED SUSHI CHEF WIPING KNIFE ON BLUE CLOTH WHICH WAS PREVIOUSLY USED TO CLEAN CUTTING BOARD,AND CHEF'S HAND AFTER HE HANDLED NON FOOD PRODUCTS SUCH AS COUNTER TOP AND DIRTY UTENSILS(NO HAND WASHING BETWEEN TASK). THE SAME KNIFE THAT HE WIPED ON DIRTY CLOTH WAS USED TO SLICE SALMON AND TUNA A READY TO EAT PRODUCTS FOR THE SUSHI THAT WAS REQUESTED BY THE CUSTOMER.EXPLAINED TO MANAGER HOW TO PREVENT AND MINIMIZE SOURCE OF CONTAMINATION. CRITICAL VIOLATION:7-38-005(A) HOOOO77335-18
4
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. OBSERVED NO SOAP AND PAPER TOWELS PROVIDED AT 2 EXPOSED HAND SINK IN KITCHEN ALSO BOTH EXPOSED HAND SINK NOT ACCESSIBLE: THE EXPOSED HAND SINK BY THE 3 COMPARTMENT SINK WAS FULL OF POTS,CUTTING BOARD AND OTHER COOKING UTENSILS. THE OTHER EXPOSED HAND SINK BY ONE COMPARTMENT SINK WAS FULL OF DISH SOAPS,SCRUBBERS,AND POTS, BOTH SINKS APPEARED NOT IN USE.THE TWO COMPARTMENT SINKS IN FRONT SUSHI AREA NO PAPER TOWELS,ONLY ONE SOAP. SOAP AND PAPER TOWELS WERE PROVIDED ON ALL EXPOSED HAND SINK ,ALSO EXPLAINED TO MANAGER THE IMPORTANCE OF HAND WASHING.OBSERVED MENS' WASHROOM NO PAPER TOWELS WAS PROVIDED OR NOR HAND DRYING DEVICE,PAPER TOWEL PROVIDED.CRITICAL VIOLATION:7-38-030 HOOOO77335-18
12
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.CLEAN INTERIOR OF ALL COOLERS AND FREEZERS(BUILD-UP OF FOOD DEBRIS). NEED TO CLEAN FOOD DEBRIS FROM UNDER THE PREP TABLES AND FRONT COUNTER CABINETS.
33
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.PROVIDE AN UNTHREAD FAUCET FOT THE 3 COMPARTMENT SINK.
38
Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored
Inspector notes: Cleaning equipment shall be properly stored away from food, utensils, equipment, and clean linens. REORGANIZE ALL NEED ITEMS THROUGHOUT THE PREMISES INCLUDED FRONT CABINETS AND UNDER THE PREP TABLES AND FRONT COUNTERS,REMOVE WHAT IS NOT NEEDED. PERSONAL ITEMS MUST BE STORED AWAY FROM FOOD AND FOOD PRODUCTS(HATS, HANDBAG ETC)
41
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. EVERYONE MUST WEAR HAIR RESTRAINT IN PREP AREA.
42
74
Feb 24, 2011
Routine
7 minor violations.
View 7 violations
Food in original container, properly labeled: customer advisory posted as needed
Inspector notes: All food not stored in the original container shall be stored in properly labeled containers. INSTRUCTED TO PROVIDE DATE ON PREPARED FOOD CONTAINERS IN COOLERS.
30
Clean multi-use utensils and single service articles properly stored: no reuse of single service articles
Inspector notes: Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use. INSTRUCTED TO INVERT CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES ON SHELVES AND ON COUNTERS THROUGHOUT.
31
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. INSTRUCTED TO CLEAN DEBRIS ON 3COMP.,1COMP.,EXPOSE HAND WASH SINKS AT FRONT AND REAR PREP AREAS,MOP SINK,STORAGE &PREP COUNTERS AT FRONT AND REAR PREP AREAS,EXTERIORS OF ICE MACHINE,AND INTERIORS OF DEEP FRYER.
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. INSTRUCTED TO CLEAN DEBRIS AND STAINS ON FLOORS AT FRONT PREP AREA,FLOORS IN MOP SINK ROOM,AND FLOORS AT REAR HALL EXIT TO THE ALLEY.
34
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. INSTRUCTED TO REPAIR SLOW DRAINING ON EXPOSE HAND WASH SINKS AT FRONT PREP AREA,AND CONSTANT DRIPPING ON 3COMP.SINK FAUCET.
38
Linen: clean and soiled properly stored
Inspector notes: Soiled and clean linens, coats, and aprons shall be properly stored. INSTRUCTED TO PROPERLY STORE SOILED AND CLEAN WIPE CLOTHS SEEN EVERYWHERE IN KITCHEN AND FRONT PREP AREAS,PROVIDE HAMPERS .
39
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. INSTRUCTED TO REMOVE EXCESS CLUTER ON THE TOP OF ICE MACHINE CLEAN,MUST NOT USE AS STORAGE DEVICE.ALSO MUST ORGANIZE CLUTER IN KITCHEN AND AT FRONT PREP AREA.
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Frequently Asked Questions
When was Shinobu Japanese Restaurant last inspected?
The most recent health inspection at Shinobu Japanese Restaurant on file is from Feb 17, 2012. The public record contains three inspections in total.
What is the most common violation at Shinobu Japanese Restaurant?
Across the inspection record, “food and non-food contact equipment utensils clean” has been cited three times, more than any other issue at Shinobu Japanese Restaurant.
Has Shinobu Japanese Restaurant's inspection record improved over time?
Results have been roughly steady. Inspections at Shinobu Japanese Restaurant have averaged around six violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Shinobu 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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