Sushi Para Too
Last inspected: Dec 17, 2013
78
Score
Across the available record, Sushi Para Too has nine inspections on file, the first dated 2010. The most recent visit was on Dec 17, 2013. 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 Sushi Para Too dates to Dec 17, 2013.
Violation counts have ticked up lately, averaging around six violations per visit versus roughly three violations earlier in the record.
When inspectors have written things up, “food and non-food contact surfaces properly designed” has been the most frequent reason, cited six times.
Compared to other Chicago restaurants (averaging 81), there's room to close the gap. Nothing in the record is alarming, but there's room to improve.
9
Inspections
0
Critical latest
0
Major latest
5
Minor latest
Inspection History
Dec 17, 2013
Routine
5 minor violations.
View 5 violations
* certified food manager on site when potentially hazardous foods are prepared and served
Inspector notes: NO VALID CITY OF CHICAGO SANITATION CERTIFICATE ON PREMISES. MANAGER HAS AN EXPIRED CITY CERTIFICATE WITH NO DOCUMENTATION FOR RE-CERTIFICATION. SERIOUS CITATION ISSUED 7-38-012.
21
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: MUST NOT USE PLASTIC WRAP AS LINER FOR SHELVING THROUGHOUT BASEMENT. SURFACES MUST BE SMOOTH AND CLEANABLE.
32
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: HOLE IN WALL OF UPPER LEVEL FURNACE AND STORAGE CLOSET. MUST SEAL. MOLDY WALL CAULKING AT BASEMENT THREE COMPARTMENT SINK. MUST REPLACE. WALLS AT THRESHOLD TO REAR PREP AND COOLER AREA IN POOR REPAIR WITH HOLE, CHIPPING PLASTER. MUST SEAL AND MAKE SMOOTH AND CLEANABLE.
35
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: LEAKS UNDER BASEMENT THREE COMPARTMENT SINK. MUST SEAL.
38
Food (ice) dispensing utensils, wash cloths properly stored
Inspector notes: BOTH PREP AREAS WIPING CLOTHS MUST BE STORED IN A CLEAN CONTAINER WITH A SANITIZING SOLUTION.
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78
Feb 14, 2013
Reinspection
5 minor violations.
View 5 violations
Food in original container, properly labeled: customer advisory posted as needed
Inspector notes: BULK RICE CONTAINER MUST BE LABELED.
30
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: BLACKENED, MOLDY CAULKING AROUND EXPOSED HAND SINK AT 2ND FLOOR SUSHI PREP AREA. ALSO MISSING AND FOOD ENCRUSTED CAULKING AT BASEMENT THREE COMPARTMENT SINK. MUST REPLACE. MUST NOT USE CARDBOARD AS LINER FOR SHELVING THROUGHOUT BASEMENT KITCHEN.
32
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: EXTERIOR OF ALL COOKS LINE EQUIPMENT WITH EXCESSIVE GREASE. MUST CLEAN.
33
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: WALLS AND WALL BASEBOARDS THROUGHOUT BASEMENT KITCHEN, BEHIND ALL EQUIPMENT WITH GREASE AND FOOD SPLATTER. MUST CLEAN AND MAINTAIN.
35
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: SEVERE LEAK UNDER WASHBOWL IN BASEMENT MENS WASHROOM. LEAK UNDER BASEMENT THREE COMPARTMENT SINK REPAIRED WITH PLASTIC WRAP. MUST REPAIR ALL.
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78
Feb 13, 2013
Complaint
7 minor violations.
View 7 violations
Facilities to maintain proper temperature
Inspector notes: OBSERVED TWO COOLERS UNABLE TO MAINTAIN PROPER TEMPERATURES. SMALL TWO DOOR COOLER IN BASEMENT SUSHI BAR AREA FOUND AT 50F WITH EGGS AT 47.4F AND 48.2F. ADDITIONAL TALL REACH-IN COOLER IN BASEMENT PREP AREA FOUND AT 55F WITH TOFU FOUND AT 45.9F. ALL FOOD DISCARDED AND ALL COOLERS TAGGED HELD FOR INSPECTION. MUST NOT USE UNTIL REPAIRED AND MAINTAINS TEMPERATURES OF 40F OR BELOW, C.D.P.H. CONTACTED FOR RE-INSPECTION AND TAG REMOVAL. CRITICAL CITATION ISSUED 7-38-005(A). SMALL TWO DOOR COOLER THERMOSTAT WAS TURNED DOWN DURING INSPECTION AND MAINTAINED A TEMPERTURE OF 37F AT END OF INSPECTION. TAG REMOVED.
2
Potentially hazardous food meets temperature requirement during storage, preparation display and service
Inspector notes: THE FOLLOWING POTENTIALLY HAZARDOUS FOODS FOUND HELD IN THE ABOVE MENTIONED COOLERS AT IMPROPER TEMPERATURES. APPROXIMATLY 4 DOZEN EGGS RANGING BETWEEN 47.4F TO 48.2F. 1 LB BATTERED SHRIMP FOUND AT 46.4F AND 9 LBS TOFU AT 45.9F. ALL FOOD DISCARDED. CRITICAL CITATION ISSUED 7-38-005(A).
3
Food in original container, properly labeled: customer advisory posted as needed
Inspector notes: BULK RICE CONTAINER MUST BE LABELED.
30
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: BLACKENED, MOLDY CAULKING AROUND EXPOSED HAND SINK AT 2ND FLOOR SUSHI PREP AREA. ALSO MISSING AND FOOD ENCRUSTED CAULKING AT BASEMENT THREE COMPARTMENT SINK. MUST REPLACE. MUST NOT USE CARDBOARD AS LINER FOR SHELVING THROUGHOUT BASEMENT KITCHEN.
32
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: EXTERIOR OF ALL COOKS LINE EQUIPMENT WITH EXCESSIVE GREASE. MUST CLEAN.
33
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: WALLS AND WALL BASEBOARDS THROUGHOUT BASEMENT KITCHEN, BEHIND ALL EQUIPMENT WITH GREASE AND FOOD SPLATTER. MUST CLEAN AND MAINTAIN.
35
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: SEVERE LEAK UNDER WASHBOWL IN BASEMENT MENS WASHROOM. LEAK UNDER BASEMENT THREE COMPARTMENT SINK REPAIRED WITH PLASTIC WRAP. MUST REPAIR ALL.
38
70
Feb 21, 2012
Reinspection
2 minor violations.
View 2 violations
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 LIGHT SHIELDS IN THE BASEMENT PREP AREA, VENTILATION HOOD AND FILTERS, INTERIOR OF THE ICE MACHINE, AND EXTERIOR OF FOOD STORAGE CONTAINERS.
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 BASEMENT PREP AREA.
34
90
Jan 23, 2012
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 AT IMPROPER TEMPERATURES. OBSERVED TEMPURA SHRIMP AT 75F, PORK DUMPLINGS AT 47F, AND FRIED OYSTERS AT 46F. MANAGEMENT VOLUNTARILY DISCARDED 5# OF FOOD WORTH $30. CRITICAL VIOLATION 7-38-005A.
3
Adequate number, convenient, accessible, properly designed and installed
Inspector notes: OBSERVED NO COLD WATER AVAILABLE AT THE BASEMENT PREP AREA HANDSINK. WORKERS ARE NOT ABLE TO WASH THEIR HANDS HERE BECAUSE THE HOT WATER GETS TOO HOT WITHOUT HAVING COLD WATER. THERE IS ANOTHER HANDSINK IN THE BASEMENT SUSHI PREP AREA. MANAGEMENT INSTRUCTED TO USE THAT HANDSINK UNTIL THE ONE IN THE BASEMENT PREP AREA IS REPAIRED. SERIOUS VIOLATION 7-38-030.
26
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. DEFROST AND CLEAN THE INTERIOR OF THE 1 DOOR FREEZERS. OBSERVED NON-FOOD GRADE STORAGE BAGS (PLASTIC GROCERY BAGS) USEED TO STORE FROZEN MEATS. MANAGEMENT INSTRUCTED TO USE ONLY FOOD GRADE STORAGE BAGS.
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 LIGHT SHIELDS IN THE BASEMENT PREP AREA, VENTILATION HOOD AND FILTERS, INTERIOR OF THE ICE MACHINE, AND EXTERIOR OF FOOD STORAGE CONTAINERS.
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 BASEMENT PREP AREA. REMOVE THE CARDBOARD FROM THE FLOOR IN THE SUSHI PREP AREA.
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 CEILING IN THE BASEMENT PREP AREA.
35
Lighting: required minimum foot-candles of light provided, fixtures shielded
Inspector notes: PROVIDE ADEQUATE LIGHTING IN THE BASEMENT DRY STORAGE AREA.
36
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. OBSERVED A RODENT BURROW NEXT TO THE GARBAGE DUMPSTER. MUST FILL IN WITH CONCRETE.
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67
Apr 15, 2011
Reinspection
No violations found.
100
Apr 11, 2011
License
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. MUST NOT USE TIN FOIL AS LINER FOR SHELVING OR EQUIPMENT IN BASEMENT PREP.
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. EXCESSIVE GREASE ON EXHAUST HOOD. MUST CLEAN. INTERIOR DISH MACHINE WITH FOOD/DIRT ACCUMULATION. MUST CLEAN.
33
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. WALLS AND CEILING OF DOORWAY THRESHOLD IN BASEMENT PREP TO REAR REFRIGERATION ROOM WITH OPEN CRACKS/CREVICES. MUST SEAL ALL AND MAKE SMOOTH AND CLEANABLE.
35
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. MUST NOT HAVE THREADED NOZZLE ON BASEMENT PREP TWO COMPARTMENT SINK.
38
82
Mar 26, 2010
Reinspection
No violations found.
100
Mar 19, 2010
Complaint
12 minor violations.
View 12 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.OBSERVED DURING INSPECTION, SUSHI CHEF CLEANING DIRTY TOWELS IN EXPOSED HAND WASHING SINKS THEN HANDLING AND PREPARING RAW, READY TO EAT TUNA. ALSO, SAME CHEF LEAVING SUSHI PREP AREA TO SHOW IDENTIFICATION OF CERTIFIED MANAGER THEN RE-ENTERED SUSHI PREP AREA AND HANDLING RAW READY TO EAT TUNA WITHOUT WASHING HANDS. REVIEWED PROPER METHODS OF FOOD HANDLING.
4
Adequate number, convenient, accessible, designed, and maintained
Inspector notes: Adequate and convenient toilet facilities shall be provided. They should be properly designed, maintained, and accessible to employees at all times. HAND WASHING FACILITIES NOT MAINTAINED. OBSERVED SUSHI CHEF USING SUSHI PREP EXPOSED HAND SINK TO HOLD BUCKET OF DIRTY TOWELS AND RINSING TOWELS. ALSO, NO PAPER TOWELS LOCATED AT BASEMENT PREP EXPOSED HAND SINK. MANAGEMENT CORRECTED.
11
No evidence of rodent or insect outer openings protected/rodent proofed, a written log shall be maintained available to the inspectors
Inspector notes: All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines. OBSERVED 7 RAT DROPPINGS ALONG BASE BOARD BEHIND FREEZER AND REFRIGERATION UNITS IN BASEMENT REAR STORAGE AREA. INSTRUCTED TO REMOVE, SANITIZE ALL AREAS AND COVER UNCOVERED FLOOR DRAIN UNDER FREEZER.
18
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 NOT CORRECTED FROM 9-10-09 162524. #34-MUST CLEAN GRIME ON FLOORS OF BOTH BASEMENT PREP AREAS CLEAN AND KEEP DRY UNDER DISH MACHINE.35- MUST CLEAN WALLS OF PREP AREA (BASEMENT) AROUND COOKING EQUIPTMENT.
29
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. ALL BULK FOODS MUST BE LABELED.
30
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. MUST NOT USE PAPER TOWELS AS LINER FOR SHELVING IN 1ST FLOOR SERVER STATION OR TIN FOIL FOR EQUIPMENT ON COOKS LINE.
32
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 ALONG BASE BOARD UNDER 1ST FLOOR SUSHI PREP WITH DIRT/DEBRIS. ALL STORED ITEMS IN BASEMENT STORAGE AREAS MUST BE STORED ELEVATED FROM FLOOR 6" OR ABOVE.
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. WALL AT BASEMENT REAR REFRIGERATION STORAGE ROOM WITH DIRT/SOOT MUST CLEAN.
35
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. LIGHTS THROUGHOUT BASEMENT REAR DRY STORAGE AND AT REFRIGERATION STORAGE MUST SHIELD.
36
Toilet room doors self closing: dressing rooms with lockers provided: complete separation from living/sleeping quarters
Inspector notes: Toilet rooms shall be completely enclosed and shall be vented to the outside air or mechanically ventilated. BASEMENT LADIES WASHROOM DOOR MUST HAVE SELF-CLOSING DEVICE.
37
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. LEAK UNDER WASHBOWL IN BASEMENT MENS ROOM.
38
Food (ice) dispensing utensils, wash cloths properly stored
Inspector notes: Between uses and during storage ice dispensing utensils and ice receptacles shall be stored in a way that protects them from contamination. WIPING CLOTHS MUST BE STORED IN A CLEAN CONTAINER WITH SANITIZING SOLUTION IN SUSHI PREP.
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Frequently Asked Questions
When was Sushi Para Too last inspected?
The most recent health inspection at Sushi Para Too on file is from Dec 17, 2013. The public record contains nine inspections in total.
What is the most common violation at Sushi Para Too?
Across the inspection record, “food and non-food contact surfaces properly designed” has been cited six times, more than any other issue at Sushi Para Too.
Has Sushi Para Too's inspection record improved over time?
No. Recent inspections at Sushi Para Too have averaged around six violations per visit, up from roughly three earlier in the record.
What does a low risk rating mean?
A low risk rating at Sushi Para Too 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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