Shiroi-Hana Restaurant
Last inspected: May 3, 2012
74
Score
Across the available record, Shiroi-Hana Restaurant has four inspections on file, the first dated 2010. Shiroi-Hana Restaurant was last inspected on May 3, 2012. Medium risk typically reflects a handful of issues that inspectors wrote up but didn't deem critical. No fresh inspection data is available: the latest entry for Shiroi-Hana Restaurant dates to May 3, 2012.
Recent inspections have turned up more issues than earlier ones, averaging around six violations lately compared to roughly two 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. On the whole, the file is mixed but not concerning.
4
Inspections
0
Critical latest
0
Major latest
6
Minor latest
Inspection History
May 3, 2012
Routine
6 minor violations.
View 6 violations
Facilities to maintain proper temperature
Inspector notes: FACILITIES DO NOT MAINTAIN PROPER TEMPERATURE. OBSERVED THE PREP COOLER BELOW THE SUSHI BAR WITH AN AIR TEMPERATURE OF 48.5F. UNIT WAS USED TO STORE POTENTIALLY HAZARDOUS FOODS. COOLER WAS TAGGED HELD FOR INSPECTION. MUST DISCARD ALL FOOD AND KEEP EMPTY UNTIL IT IS REINSPECTED. REPAIR AND MAINTAIN COOLER BELOW 40F. CRITICAL VIOLATION 7-38-005A.
2
Potentially hazardous food meets temperature requirement during storage, preparation display and service
Inspector notes: POTENTIALLY HAZARDOUS FOODS STORED AT IMPROPER TEMPERATURES. OBSERVED SEVERAL TYPES OF SUSHI AT 46.5-47.6F, COOKED EEL AT 47.6F, AND RAW SHELL EGGS AT 49.1F INSIDE OF THE PREP COOLERS. MANAGEMENT DISCARDED APPROXIMATELY 10# OF FOOD WORTH $183. CRITICAL VIOLATION 7-38-005A.
3
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: REPLACE THE DAMAGED CUTTING BOARDS IN THE KITCHEN PREP AREA. DEFROST AND MAINTAIN THE INTERIOR OF THE 2 DOOR STAND UP FREEZER NEAR THE KITCHEN EXIT DOOR.
32
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: REMOVE SPIDERWEBS FROM THE CEILING IN THE BASEMENT.
35
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: REPAIR THE DRAIN LINE AND VALVE WATER LEAKS BELOW THE 2 COMPARTMENT SINK IN THE REAR PREP AREA. OBSERVED ICE CREAM SCOOP STORED IN STANDING WATER ON THE COUNTER NEXT TO THE ICE CREAM FREEZER. MUST INSTALL A DIPPER WELL FOR ICE CREAM SCOOPS WITH RUNNING WATER.
38
Refrigeration and metal stem thermometers provided and conspicuous
Inspector notes: MUST PROVIDE A METAL STEM PROBE THERMOMETER TO TAKE FOOD TEMPERATURES.
40
74
Apr 20, 2012
Reinspection
1 minor violation.
View 1 violation
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: MUST INSTALL SPLASH GUARD ON LEFT SIDE OF KITCHEN EXPOSED HAND SINK.
32
95
Apr 13, 2012
Suspected Food Poisoning
4 minor violations.
View 4 violations
Previous minor violation(s) corrected 7-42-090
Inspector notes: A separate and distinct offense shall be deemed to have been committed for each Minor violation that is not corrected upon re-inspection by the health authority.PREVIOUS MINOR VIOLATIONS FROM 1-28-10 NOT CORRECTED. #32-OBSERVED RUSTED WIRE STORAGE RACKS IN THE REACH-IN PREP COOLER. INSTRUCTED MANAGEMENT TO REPAINT OR REPLACE RACKS. REMOVE CARDBOARD FROM THE BOTTOM SHELF OF THE PREP TABLE. #33-DETAIL CLEAN THE FOLLOWING: WIRE STORAGE RACKS ABOVE SINKS, EXTERIOR OF FREEZER DOORS, FOOD STORAGE CONTAINERS, DEEP FRYERS, MICROWAVES, RICK COOKERS, BROILER, INTERIOR OF PREP COOLERS, PREP TABLES, STORAGE SHELVES, LIGHT SHIELDS.#34-DETAIL CLEAN THE FLOOR THROUGHOUT THE REAR PREP AND SUSHI PREP AREA. REPAIR THE FLOOR IN THE REAR PREP AREA SO THAT IT IS SMOOTH AND EASILY CLEANABLE. REPLACE MISSING FLOOR TILE IN THE WALK-IN COOLER. #35-DETAIL CLEAN THE GREASE AND FOOD DEBRIS FROM THE WALLS OF THE REAR PREP AREA ESPECIALLY BEHIND THE COOKING EQUIPMENT. ALSO DETAIL CLEAN FOOD DEBRIS FROM WALL AND SUPPORTS BELOW THE SUSHI PREP COUNTER.
29
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: FRONT SUSHI PREP COOLER DOOR GASKETS REPAIRED WITH DUCT TAPE. MUST REPLACE. MUST INSTALL SPLASH GUARD ON LEFT SIDE OF KITCHEN EXPOSED HAND SINK. MUST NOT USE TIN FOIL OR PLASTIC WRAP AS LINER FOR COOKS LINE EQUIPMENT OR SHELVING THROUGHOUT. DIRTY SHELVING OF PLASTIC SHELVING NEXT TO DISH MACHINE AND FOOD CART. MUST CLEAN. DISH MACHINE PLASTIC DISH RACKS IN POOR REPAIR WITH ENCRUSTED DIRT AND CHIPPING. MUST REPLACE. DIRTY PLASTIC BUCKETS USED TO PROP METAL SHELVING UNDER DISH MACHINE. MUST REMOVE AND USE PROPER SHELVING/LEGS OF SHELVING THAT ARE CLEANABLE.
32
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: MISSING FLOOR DRAIN COVER AT ENTRANCE TO WALK-IN COOLER. MUST PROVIDE.
34
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: WALLS SURROUNDING MOP SINK DIRTY AND WITH DAMAGED/MISSING TILES REPAIRED WITH TAPE. MUST REPLACE, REPAIR AND CLEAN.
35
82
Jan 28, 2010
Routine
4 minor violations.
View 4 violations
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 RUSTED WIRE STORAGE RACKS IN THE REACH-IN PREP COOLER. INSTRUCTED MANAGEMENT TO REPAINT OR REPLACE RACKS. REMOVE CARDBOARD FROM THE BOTTOM SHELF OF THE PREP TABLE.
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 FOLLOWING: WIRE STORAGE RACKS ABOVE SINKS, EXTERIOR OF FREEZER DOORS, FOOD STORAGE CONTAINERS, DEEP FRYERS, MICROWAVES, RICK COOKERS, BROILER, INTERIOR OF PREP COOLERS, PREP TABLES, STORAGE SHELVES, LIGHT SHIELDS.
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 THROUGHOUT THE REAR PREP AND SUSHI PREP AREA. REPAIR THE FLOOR IN THE REAR PREP AREA SO THAT IT IS SMOOTH AND EASILY CLEANABLE. REPLACE MISSI9NG FLOOR TILE IN THE WALK-IN COOLER.
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. DETAIL CLEAN THE GREASE AND FOOD DEBRIS FROM THE WALLS OF THE REAR PREP AREA ESPECIALLY BEHIND THE COOKING EQUIPMENT. ALSO DETAIL CLEAN FOOD DEBRIS FROM WALL AND SUPPORTS BELOW THE SUSHI PREP COUNTER.
35
82
Frequently Asked Questions
When was Shiroi-Hana Restaurant last inspected?
The most recent health inspection at Shiroi-Hana Restaurant on file is from May 3, 2012. The public record contains four inspections in total.
What is the most common violation at Shiroi-Hana Restaurant?
Across the inspection record, “food and non-food contact surfaces properly designed” has been cited four times, more than any other issue at Shiroi-Hana Restaurant.
Has Shiroi-Hana Restaurant's inspection record improved over time?
No. Recent inspections at Shiroi-Hana Restaurant have averaged around six violations per visit, up from roughly two earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Shiroi-Hana Restaurant means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
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