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Business Info

Restaurant: Sushi Para Too
Address: 2256 N Clark St, Chicago, IL 60614
Type: Restaurant
Total inspections: 8
Last inspection: Feb 14, 2013

Score
(the higher the better)
100

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Violation descriptions and comments

All food not stored in the original container shall be stored in properly labeled containers. ALL BULK FOODS MUST BE LABELED.
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.
The walls and ceilings shall be in good repair and easily cleaned. WALL AT BASEMENT REAR REFRIGERATION STORAGE ROOM WITH DIRT/SOOT MUST CLEAN.
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.
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.
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.
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.
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.
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.
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.
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.
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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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.
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.
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.
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.

VIOLATION CORRECTED.
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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.
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.
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.
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.
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.
The walls and ceilings shall be in good repair and easily cleaned. DETAIL CLEAN THE CEILING IN THE BASEMENT PREP AREA.
PROVIDE ADEQUATE LIGHTING IN THE BASEMENT DRY STORAGE AREA.
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.

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.
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.

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.
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).
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.
BULK RICE CONTAINER MUST BE LABELED.
EXTERIOR OF ALL COOKS LINE EQUIPMENT WITH EXCESSIVE GREASE. MUST CLEAN.
WALLS AND WALL BASEBOARDS THROUGHOUT BASEMENT KITCHEN, BEHIND ALL EQUIPMENT WITH GREASE AND FOOD SPLATTER. MUST CLEAN AND MAINTAIN.
SEVERE LEAK UNDER WASHBOWL IN BASEMENT MENS WASHROOM. LEAK UNDER BASEMENT THREE COMPARTMENT SINK REPAIRED WITH PLASTIC WRAP. MUST REPAIR ALL.

BULK RICE CONTAINER MUST BE LABELED.
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.
EXTERIOR OF ALL COOKS LINE EQUIPMENT WITH EXCESSIVE GREASE. MUST CLEAN.
WALLS AND WALL BASEBOARDS THROUGHOUT BASEMENT KITCHEN, BEHIND ALL EQUIPMENT WITH GREASE AND FOOD SPLATTER. MUST CLEAN AND MAINTAIN.
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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Takes reservations:

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Accepts credit cards:

Yes No

Parking:

Garage Private Lot Street Valet Validated

Attire:

Casual Dress Business Casual Jacket Preferred Jacket Required Jacket and Tie Required Formal Attire

Good for groups:

Yes No

Good for kids:

Yes No

Delivery:

Yes No

Take-out:

Yes No

Waiter service:

Yes No

Outdoor seating:

Yes No

Wi-Fi:

Yes No

Good for:

Breakfast Brunch Lunch Dessert Dinner Late Night

Alcohol:

Beer & Wine Only Full Bar Happy Hour

Noise level:

Quiet Average Loud

Ambience:

Casual Classy Dive-y Hipster Intimate Romantic Touristy Trendy Upscale

Has TV:

Yes No

Caters:

Yes No

Wheelchair accessible:

Yes No

Live music:

Yes No

Scenic view:

Yes No

Gluten-free friendly:

Yes No

Vegan friendly:

Yes No

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