Sushi Sai
Last inspected: Oct 1, 2019
30
Score
Across the available record, Sushi Sai has 18 inspections on file, the first dated 2010. On Oct 1, 2019, the health department conducted the most recent visit. High risk usually means inspectors flagged either critical violations or a stack of smaller ones. Public records show no inspections at Sushi Sai since Oct 1, 2019, so this file may not reflect current conditions.
There hasn't been much movement either way: counts have stayed near five violations per visit across recent inspections.
The pattern that stands out is “walls, ceilings, attached equipment constructed per code”, which has been cited nine times.
That's lower than the typical Chicago restaurant, which scores around 81. There are enough flags in the record to merit a second thought.
18
Inspections
1
Critical latest
6
Major latest
9
Minor latest
Inspection History
Oct 1, 2019
Routine
1 critical violation. 6 major violations. 9 minor violations.
View 16 violations
Food-contact surfaces: cleaned & sanitized
Inspector notes: NOTED HI TEMPERATURE DISH WASHING MACHINE IN USE NOT PROPERLY SANITIZING. SANITIZING TEMP OBSERVED TO BE 146 MEASURED BY DISH WASHING DISK AT THE TIME OF INSPECTION. UNIT TAGGED NOT FOR USE.PRIORITY VIOLATION #7-38-025 CITATION ISSUED
16
Procedures for responding to vomiting and diarrheal events
Inspector notes: OBSERVED NO CLEAN-UP OF VOMITING AND DIARRHEA PROCEDURE AND CLEAN-UP KIT ON PREMISES DURING INSPECTION. INSTRUCTED TO HAVE SAID PROCEDURE ALONG WITH REQUIRED EQUIPMENT FOR CLEAN-UP. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED. 7-38-005
5
Compliance with variance/specialized process/haccp
Inspector notes: NOTED SUSHI RICE ANALYSES LETTER OR pH TEST KIT ON SITE BUT EXPIRED AT THE TIME OF INSPECTION. INSTRUCTED TO HAVE A SUSHI RICE ANALYSES LETTER OR OBTAIN A pH TEST KIT. PRIORITY FOUNDATION #7-38-005. NO CITATION ISSUED
29
Proper date marking and disposition
Inspector notes: OBSERVED READY TO EAT, TIME FOR TEMPERATURE SAFETY FOR CONTROL FOODS NOT PROPERLY DATED STORED IN ALL COOLERS. INSTRUCTED TO PROVIDE PROPER DATE MARKING WITH DISPOSITION DATE FOR RTE FOODS PREPARED ON SITE AND HELD OVER 24 HOURS IN COLD HOLDING UNIT. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED. 7-38-005
23
Consumer advisory provided for raw/undercooked food
Inspector notes: OBSERVED NO CONSUMER ADVISORY DISCLOSURE OR REMINDER ON MENU FOR USE RAW AND UNDER COOKED FOODS.MUST PROVIDE AND MAINTAIN.. PRIORITY FOUNDATION-7-38-005. NO CITATION ISSUED
25
Management, food employee and conditional employee; knowledge, responsibilities and reporting
Inspector notes: OBSERVED NO EMPLOYEES HEALTH POLICY.MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION-7-38.010-NO CITATION ISSUED)
3
Warewashing facilities: installed, maintained & used; test strips
Inspector notes: FACILITY USES HI TEMPERATURE SANITIZING DISH MACHINE AND DOESN'T HAVE PROPER TEMPERATURE MEASURING IRREVERSIBLE REGISTERING TEMPERATURE INDICATOR THAT SHALL BE PROVIDED AND READILY ACCESSIBLE FOR MEASURING THE UTENSIL SURFACE TEMPERATURE PRIORITY FOUNDATION VIOLATION 7-38-005 NO CITATION ISSUED
48
Food & non-food contact surfaces cleanable, properly designed, constructed & used
Inspector notes: NOTED CARDBOARD BOXES USED TO LINE SHELVES. INSTRUCTED TO CLEAN AND REMOVE ALL CARDBOARD BOXES TO PREVENT HIDING PLACES FOR PEST.
47
Adequate ventilation & lighting; designated areas used
Inspector notes: NOTED HEAVY DIRT AND GREASE ACCUMULATION INSIDE, ON PIPES/CONDUITS AND ON EDGES OF THE EXHAUST HOOD AND FILTERS ABOVE COOKING EQUIPMENT. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN HOOD, FILTERS AND PIPES/CONDUITS
56
Allergen training as required
Inspector notes: NOTED CERTIFIED FOOD MANAGERS ON DUTY WITH NO ALLERGEN TRAINING CERTIFICATION. INSTRUCTED MANAGEMENT THAT ALL FOOD SERVICE MANAGERS ARE REQUIRED TO HAVE THE ALLERGEN TRAINING CERTIFICATION.
58
Food properly labeled; original container
Inspector notes: ALL BULK AND WORKING FOOD INGREDIENT CONTAINERS MUST BE LABELED WITH CONTENTS NAME.MUST LABEL FOOD STORAGE CONTAINERS WHEN FOOD IS NOT IN ORIGINAL PACKAGE.
37
Contamination prevented during food preparation, storage & display
Inspector notes: FOOD CONTAINERS STORED ON FLOOR IN STORAGE AREA BY MOP SINK. MUST PROVIDE PROPER, RAISED SHELVING TO STORE FOOD CONTAINERS 6" OFF FLOOR.
39
Wiping cloths: properly used & stored
Inspector notes: NOTED DIRTY WIPING CLOTHS ON PREP TABLES AT FRONT AND REAR PREP AREAS. NOT PROPERLY STORED. INSTRUCTED TO PROPERLY STORE ALL WASHCLOTHS IN A SANITIZING SOLUTION ESPECIALLY WHEN NOT IN USE
41
In-use utensils: properly stored
Inspector notes: OBSERVED THAT UTENSILS IN USE ARE STORED IN COLD WATER,MUST STORED UTENSILS UNDER RUNNING COLD WATER, UNDER HOT WATER (135 f AND ABOVE)AND IN CLEAN PLACE PROTECTED FROM CONTAMINATION
43
Food & non-food contact surfaces cleanable, properly designed, constructed & used
Inspector notes: NOTED ASSORTED FOOD ITEMS INSIDE COOLERS AND REFRIGERATION UNITS FOOD STORED INSIDE GROCERY BAGS. INSTRUCTED TO PROPERLY STORE ALL FOOD ITEMS INSIDE APPROVED FOOD GRADE CONTAINERS
47
Food & non-food contact surfaces cleanable, properly designed, constructed & used
Inspector notes: NOTED TORN RUBBER GASKET INSIDE THE PREP SERVICE COOLER. INSTRUCTED TO REPAIR AND MAINTAIN AND/OR REPLACE.
47
30
Jan 24, 2018
Reinspection
No violations found.
100
Jan 18, 2018
Reinspection
2 minor violations.
View 2 violations
Previous serious violation corrected, 7-42-090
Inspector notes: PREVIOUS SERIOUS VIOLATION STILL EXITS FROM LAST INSPECTION DATED 01-11-2018 REPORT #2135315. # 24- DISH WASHING FACILITIES NOT PROPERLY DESIGNED, CONSTRUCTED MAINTAINED, INSTALLED AND OPERATED, ( FAUCET) NECK IS TOO SHORT. FAUCET ONLY REACH THE MIDDLE SINK OF THE 3- COMPARTMENT SINK. INSTRUCTED TO REPLACE. FAUCET NECK MUST BE LONG ENOUGH TO REACH ALL 3- COMPARTMENTS. INSTRUCTED VIOLATION MUST BE CORRECTED BY REINSPECTION.CRITICAL VIOLATION 7-42-090
14
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: INTERIOR OF ICE MACHINE NOT CLEAN,RIGHT SIDE AREA.MUST CLEAN
33
90
Jan 11, 2018
Routine
4 minor violations.
View 4 violations
Adequate number, convenient, accessible, designed, and maintained
Inspector notes: EXPOSED HAND SINK IN SUSHI PREP AREA NOT CONVENIENT, ACCESSIBLE FOR FOOD HANDLER USE TO WASH HANDS,( IE OBSERVED EMPLOYEE TAKING SERVERAL PACKAGES OF PRE PACKAGED FROZEN SMOKED EEL FROM OUT OF THE EXPOSED HAND SINK AND TAKE IT TO THE REAR PREP AREA AND PUT INTO THE FREEZER,CDI).INSTRUCTED MANAGER THAT EXPOSED HAND SINK IS FOR HAND WASHING USE ONLY. NOTHING IN,ON OR IN FRONT OF THE SINK. CRITICAL VIOLATION 7-38-030.
11
Dish washing facilities: properly designed, constructed, maintained, installed, located and operated
Inspector notes: DISH WASHING FACILITIES NOT PROPERLY DESIGNED, CONSTRUCTED MAINTAINED, INSTALLED AND OPERATED, ( FAUCET) NECK IS TOO SHORT. FAUCET ONLY REACH THE MIDDLE SINK OF THE 3- COMPARTMENT SINK. INSTRUCTED TO REPLCE. FAUCET NECK MUST BE LONG ENOUGH TO REACH ALL 3- COMPARTMENTS. SERIOUS VIOLATION 7-38-030
24
* inspection report summary displayed and visible to all customers
Inspector notes: OBSERVED LAST INSPECTION REPORT SUMMARY # 2065213, DATED 6-1-2017 NOT POSTED AND VISIBLE FOR PUBLIC VIEW. NON COMPLAINCE SUMMARY POSTED OUT OF PUBLIC VIEW ON EMPLOYEE INSIDE OF SUSHI PREP AREA. INSTRUCTED THAT REPORT SUMMARY MUST BE POSTED VISIBLE IN PLAIN VIEW OF ESTABLISHMENT CUSTOMERS . SERIOUS VIOLATION 7-42-010B.
28
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: INTERIOR OF ICE MACHINE NOT CLEAN,RIGHT SIDE AREA.MUST CLEAN.
33
82
Jun 1, 2017
Complaint
6 minor violations.
View 6 violations
Hands washed and cleaned, good hygienic practices; no bare hand contact with ready-to-eat foods.
Inspector notes: DURING INSPECTION OBSERVED POOR HYGIENIC PRACTICES BY FOOD PREP STAFF. OBSERVED SUSHI FOOD PREP STAFF NOT USING GLOVES WHILE PREPARING READY-TO-EAT FOODS (CUTTING AND HANDLING CUCUMBERS TO MAKE SUSHI). THERE WAS BARE HAND CONTACT WITH READY-TO-EAT FOODS AT THIS TIME.(CUTING AND HANDLING CUCUMBERS TO MAKE SUSHI). INSTRUCTED MANAGER THAT THERE IS NO BARE HAND CONTACT WITH READY-TO-EAT FOODS AT ANYTIME. GLOVES MUST ALWAYS BE USED WHEN IN CONTACT WITH READY-TO-EAT FOODS.CDI.CRITICAL VIOLATION ISSUED.
6
* certified food manager on site when potentially hazardous foods are prepared and served
Inspector notes: DURING INSPECTION AT 11:30 A.M. FOUND NO CITY OF CHICAGO FOOD SERVICE MANAGER ON PREMISES WHILE POTENTIALLY HAZARDOUS FOODS WERE BEING HANDLED, PREPARED AND COOKED.AT 11:48 A.M. CERTIFIED FOOD SERVICE MANGER ARRIVED WITH HIS VALID CITY OF CHICAGO FOOD SERVICE MANAGER CERTIFICATE.INSTRUCTED MANAGER THAT THERE MUST ALWAYS BE A CITY OF CHICAGO FOOD SERVICE MANAGER PRESENT WITH A VALID CITY OF CHICAGO FOOD SERVICE MANAGER CERTIFICATE ON PREMISES AT ALL TIMES WHILE POTENTIALLY HAZARDOUS FOODS ARE BEING PREPARED, HANDLED, SERVED AND COOKED.CDI.SERIOUS CITATION ISSUED.
21
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: OBSERVED TWO SHELVING RACKS NEXT TO THE HAND WASHING SINK ACROSS FROM THE CASH REGISTER STATION IN EXTREMLY POOR REPAIR.FOUND ABOVE SHELVES ROUGH AND WATER DAMAGED. MUST REPAIR, REPLACE AND MAINTAIN SO AS TO HAVE SHELVING RACKS WITH SMOOTH AND EASILY CLEANABLE SURFACES.
32
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: FOUND STAINLESS STEEL SHELVING RACK NEXT TO THE DEEP FRYER,THE LEFT HAND SIDE EXTERIOR SIDE OF THE FRYER WITH EXCESSIVE GRIME AND GREASE BUILD-UP.INSTRUCTED TO CLEAN, SANITIZE AND MAINTAIN.
33
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: FOUND DIRTY WALL AND PIPE AT WALL NEXT TO THE DEEP FRYER WITH EXCESSIVE GREASE AND GRIME BUILD-UP. INSTRUCTED TO CLEAN, SANITIZE AND MAINTAIN.
35
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: OBSERVED LEAKS AT BOTH HOT AND COLD WATER FAUCET HANDLES AT THE 3-COMP SINK.INSTRUCTED TO TIGHTEN, REPAIR AND MAINTAIN.ALSO ONLY FOUND 2 WORKING SINK STOPPERS. INSTRUCTED TO ALWAYS HAVE 3-WORKING SINK STOPPERS FOR THE 3-COMP SINK TO PROPERLY SET-UP FOR WASHING, RINSING AND SANITIZING.
38
74
Nov 1, 2016
Routine
4 minor violations.
View 4 violations
Potentially hazardous food meets temperature requirement during storage, preparation display and service
Inspector notes: FOUND IMPROPER COLD TEMPERATURES OF FOODS AT SUSHI BAR PREP. APPROX 3-LBS OF RAW SALMON AT 45.2F, AND 3-LBS OF RAW TUNA AT 44.7F. MUST MAINTAIN COLD FOODS AT 40.0F OR BELOW. FOOD REMOVED AND DISCARDED BY MANAGER- APPROX 6-LBS/COST $ $40.00. CRITICAL VIOLATION ISSUED 7-38-005A
3
Hand washing facilities: with soap and sanitary hand drying devices, convenient and accessible to food prep area
Inspector notes: OBSERVED INADEQUATE HAND WASHING FACILITIES.NO HAND SOAP IN EMPLOYEE'S WOMENS WASHROOM. MANAGER HAD EMPLOYEE PROVIDE HAND SOAP TO DISPENSER DURING INSPECTION-CDI. HAND SOAP MUST BE PROVIDED IN WASHROOMS AT ALL TIMES. CRITICAL VIOLATION ISSUED 7-38-030.
12
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: DAMAGED WALL,(PEELING) AT ENTRANCE INTO REAR PREP AREA.MUST REPAIR.
35
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: LEAKY FAUCET NECK AT 3- COMPARTMENT SINK.MUST REPAIR.
38
82
Apr 12, 2016
Reinspection
No violations found.
100
Apr 5, 2016
Routine
4 minor violations.
View 4 violations
Potentially hazardous food meets temperature requirement during storage, preparation display and service
Inspector notes: OBSERVED POTENTIALLY HAZARDOUS FOODS MAINTAINED AT IMPROPER TEMPERATURES . APPROX 4LBS OF FISH EGGS,(ROE) IN COOLER AT 46.9F AND COLD COLDING IN PREP AREA AT 49.5F.ALSO APPROX 3LBS OF RAW TUNA IN COOLER AT 46.8F.MUST MAINTAIN COLD FOODS AT 40F OR BELOW. FOOD WAS REMOVED AND DISCARDED BY MANAGER,APPROX 8LBS AT COST APPROX $75.00-CDI.CRITICAL VIOLATION ISSUED 7-38-005A.
3
Previous minor violation(s) corrected 7-42-090
Inspector notes: OBSERVED PREVIOUS MINOR VIOLATION,#38 FROM LAST INSPECTION REPORT,#1583733,DATED 10-30-2015 STILL EXIST: NOTED EXPOSED HAND WASH SINKS AT THE SUSHI BAR WITH NO SPLASH GUARDS. INSTRUCTED TO INSTALL AT THE ABOVE SINKS. SERIOUS VIOLATION ISSUED 7-42-090.
29
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: ALL INTERIOR SHELVES INSIDE THE COOLER NOT CLEAN OF DEBRIS.MUST CLEAN/MAINTAIN.
33
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: OBSERVED CEILING VENTS IN REAR PREP ARE NOT CLEAN,9 VERY DUSTY0.MUST CLEAN ALL VENTS IN REAR PREP AND MAINTAIN.ALSO LOWER WALL IN SUSHI AREA NOT CLEAN.MUST CLEAN.
35
82
Oct 30, 2015
Reinspection
3 minor violations.
View 3 violations
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: NOTED THORN RUBBER GASKET AT THE DOOR A 2 DOOR REFRIGERATION UNIT AT THE REAR KITCHEN PREP AREA. INSTRUCTED TO REPAIR, REPLACE AND MAINTAIN.
32
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: NOTED STAINED CEILING TILES AT THE FRONT DINING AREA. INSTRUCTED TO CLEAN AND MAINTAIN.
35
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: NOTED EXPOSED HAND WASH SINKS AT THE SUSHI BAR WITH NO SPLASH GUARDS. INSTRUCTED TO INSTALL SPLASH GUARDS AT THE ABOVE HAND WASH SINKS....ALSO NOTED LEAKING FAUCET AT THE 3 COMPARTMENT SINK. MUST REPAIR AND MAINTAIN.
38
86
Oct 22, 2015
Routine
5 minor violations.
View 5 violations
Potentially hazardous food meets temperature requirement during storage, preparation display and service
Inspector notes: NOTED INTERNAL TEMPERATURES OF THE FOLLOWING POTENTIALLY HAZARDOUS FOOD ITEMS INSIDE THE 2 SUSHI DISPLAY COOLERS TO BE IMPROPER:-ASSORTED SUSHI FISH (SALMON46.5F/53.0F ,BASS 49.3F/45.5F AND TUNA 46.6F/51.9F) AND CRAB MEAT 49.4F. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 3 LBS OF FOOD WORTH $30.00 THROUGH DENATURING PROCESS. CITATION ISSUED FOR CRITICAL VIOLATION #7-38-005(A)
3
No evidence of rodent or insect outer openings protected/rodent proofed, a written log shall be maintained available to the inspectors
Inspector notes: NOTED OVER 40 FLYING INSECTS ON WALLS, CEILING AND PAINTING AT THE REA PREP, FRONT PREP AND DINNING AREA. INSTRUCTED TO CLEAN AND SANITIZE AFFECTED AREAS. RECOMMENDED TO CONSULT WITH PEST CONTROL COMPANY. CITATION ISSUED FOR SERIOUS VIOLATION #7-38-020
18
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: NOTED THORN RUBBER GASKET AT THE DOOR A 2 DOOR REFRIGERATION UNIT AT THE REAR KITCHEN PREP AREA. INSTRUCTED TO REPAIR, REPLACE AND MAINTAIN.
32
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: NOTED STAINED CEILING TILES AT THE FRONT DINING AREA. INSTRUCTED TO CLEAN AND MAINTAIN.
35
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: NOTED EXPOSED HAND WASH SINKS AT THE SUSHI BAR WITH NO SPLASH GUARDS. INSTRUCTED TO INSTALL SPLASH GUARDS AT THE ABOVE HAND WASH SINKS....ALSO NOTED LEAKING FAUCET AT THE 3 COMPARTMENT SINK. MUST REPAIR AND MAINTAIN.
38
78
Nov 7, 2014
Reinspection
1 minor violation.
View 1 violation
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: RUBBER GASKET ON DOOR AT LARGE 2DR COOLER IN REAR IN POOR REPAIR. MUST REPAIR.
32
95
Oct 31, 2014
Routine
8 minor violations.
View 8 violations
Facilities to maintain proper temperature
Inspector notes: 2DR PREP COOLER IN KITCHEN, AIR TEMPERATURE AT 54.6 DEGREES F. UNABLE TO MAINTAIN PROPER TEMPPERATURE OF 40F OR LOWER. MUST REPAIR. CRITICAL VIOLATION 7-38-005(A).
2
Potentially hazardous food meets temperature requirement during storage, preparation display and service
Inspector notes: FOLLOWING POTENTIALLY HAZARDOUS FOODS (6 DOZEN EGGS, 3(2LB)BAGS OF POTSTICKERS, PAN OF RAW CHICKEN, PAN OF RAW SHRIMP) LOCATED IN 2DR PREP COOLER IN KITCHEN AT INTERNAL TEMPERATURES RANGING FROM 47.9F-60.1F. MANAGER VOLUNTARILY DENATURED AND DISCARDED FOOD ITEMS. APPROX. VALUE $200.00 AND WEIGHT 131 LBS. MUST MAINTAIN FOODS AT PROPER TEMPERATURE. CRITICAL VIOLATION 7-38-005(A).
3
No evidence of rodent or insect outer openings protected/rodent proofed, a written log shall be maintained available to the inspectors
Inspector notes: OBSERVED SEVERAL SMALL FLYING INSECTS ON WALL, CEILING AND BOXES ON STORAGE SHELVES AND UNDER SHELVES IN PREP AREAR AND AT REAR. MUST REMOVE. SERIOUS VIOLATION 7-38-020.
18
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: RUBBER GASKET ON DOOR AT LARGE 2DR COOLER IN REAR IN POOR REPAIR. MUST REPAIR.
32
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: DETAIL CLEAN FLOORS THROUGHOUT REAR AREA.
34
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: CLEAN/SANITIZE WALL NEXT TO PREP STATION IN KITCHEN OF FOOD SPILLS AND WHERE NECESSARY ON WALLS. CLEAN VENTS AT CEILING IN CUSTOMER DINING AREA BY RESTROOMS OF DUST BUILD-UP, REPAIR/REPLACE WATER DAMAGED CEILING TILES AND CLEAN LIGHT PANEL COVERS IN KITCHEN AND WHERE NECESSARY.
35
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: LEAK AT FAUCET OF 3-COMP SINK. MUST REPAIR.
38
Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored
Inspector notes: REMOVE CLUTTER AT REAR IN THE FORM OF BOXES AND OTHER UNNECESSARY ARTICLES. ORGANIZE AND MANTAIN AT ALL TIMES.
41
67
Feb 3, 2014
Routine
3 minor violations.
View 3 violations
Food in original container, properly labeled: customer advisory posted as needed
Inspector notes: LABEL BULK CONTAINERS IN KITCHEN AREA.
30
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: CLEAN EXTERIOR OF BULK CONTAINERS IN KITCHEN AREA. CLEAN BOTTOM SHELVES OF PREP TABLES IN KITCHEN PREP AREAS.
33
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: CLEAN FLOORS ALONG WALLBASE, AROUND/BEHIND HEAVY EQUIPMENT IN KITCHEN PREP AREAS AND BEHIND FRONT SERVICE COUNTERS.
34
86
Jul 24, 2013
Routine
5 minor violations.
View 5 violations
Food in original container, properly labeled: customer advisory posted as needed
Inspector notes: NOTED SOME PREPARED AND PRECOOKED FOOD ITEMS INSIDE COOLERS AND FREEZER NOT PROPERLY LABELED. INSTRUCTED MANAGER ON PROPERLY LABELING FOOD ITEMS WITH THE NAME, DATE AND TIME.
30
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: FLOORS AND FLOOR DRAINS IN KITCHEN NEEDS CLEANING TO REMOVE SPILLS AND DEBRIS. FLOORS IN OTHER PREP AREA NEEDS CLEANING ALONG THE WALL BASE AND IN CORNERS TO REMOVE DEBRIS
34
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: NOTED WATER STAINED/DAMAGED CEILING TILE IN MENS TOILET ROOM. MUST REPLACE AND MAINTAIN.
35
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: FILTER ABOVE COOKING EQUIPMENT NEEDS DETAIL CLEANING TO REMOVE DUST AND GREASE BUILD UP. ALSO VENT COVERS IN TOILET ROOMS NEED CLEANING TO REMOVE DUST.
38
Food (ice) dispensing utensils, wash cloths properly stored
Inspector notes: NOTED WIPING CLOTHS ON COUNTER TOPS AND PREP STATIONS. MUST PROPERLY STORE WIPING CLOTHS IN SANITIZING SOLUTION WHEN NOT IN USE.
43
78
Jul 3, 2012
Routine
5 minor violations.
View 5 violations
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: ALL ALUMINUM FOIL COVERS ON SHELVES IN KITCHEN MUST BE REMOVED; ALL CUTTING BOARDS WITH DEEP, DARK GROOVES MUST BE REPLACED.
32
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: FOLLOWING NEED CLEANING: LIGHT SHIELDS IN KITCHEN, FILTERS ABOVE HOOD OF COOKING EQUIPMENT, PIPES UNDER FRONT HANDSINKS-DUE TO DIRT, DUST OR FOOD DEBRIS.
33
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: FLOORS ALONG WALLBASES, BEHIND & UNDER ALL EQUIPMENT THRU-OUT PREMISES MUST BE FREE OF FOOD DEBRIS, DIRT, CLUTTER.
34
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: WALLS BELOW THE DEEP FRYER IN REAR, AROUND GARBAGE BINS BELOW THE FRONT HANDSINKS, & AROUND REAR HANDSINK MUST BE FREE OF SPLATTER, FOOD OR GREASE STAINS.
35
Refrigeration and metal stem thermometers provided and conspicuous
Inspector notes: ALL COOLERS THRU-OUT PREMISES MUST HAVE INTERNAL THERMOMETERS.
40
78
Jan 14, 2011
Reinspection
No violations found.
100
Jan 13, 2011
Routine
2 minor violations.
View 2 violations
Water source: safe, hot & cold under city pressure
Inspector notes: All food establishments shall be provided with an adequate supply of hot and cold water under pressure properly connected to the city water supply. NO RUNNING HOT WATER ON PREMISES AT THIS TIME WHILE OPEN AND OPERATING, FOUND WATER TEMPERATURE TO BE BETWEEN 60.9 F AND 65.0 F AT 1 COMPARTMENT SINK AND 3-COMPARTMENT SINK. INSTRUCTED MANAGER MUST PROVIDE RUNNING HOT WATER THROUGHOUT PREMISES. CRITICAL VIOLATION. CITATION ISSUED. TICKET #H000063464 14. SUPERVISOR NOTIFIED AT THIS TIME.
9
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. OBSERVED FOOD BUILD UP ON EXTERIOR OF DISHMACHINE AND ICE MACHINE. MUST DETAIL CLEAN AND MAINTAIN EQUIPMENT.
33
90
Jun 2, 2010
Complaint
3 minor violations.
View 3 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. Must clean bottom portion of front sinks, cabinets behind sushi stations, exterior of bulk foof containers in rear-due to food /stains or food debris.
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. Floors along wallbases around equipment at both prep areas need cleaning; must be free of grease or food debris also.
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. Openings /holes around pipes on ceilingh or walls by mop room area must be sealed; any wall with food stains must be kept clean. Water-stained ceiling tile in men's room must be replaced.
35
86
Frequently Asked Questions
When was Sushi Sai last inspected?
The most recent health inspection at Sushi Sai on file is from Oct 1, 2019. The public record contains 18 inspections in total.
What is the most common violation at Sushi Sai?
Across the inspection record, “walls, ceilings, attached equipment constructed per code” has been cited nine times, more than any other issue at Sushi Sai.
Has Sushi Sai's inspection record improved over time?
Results have been roughly steady. Inspections at Sushi Sai have averaged around five violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Sushi Sai 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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