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Business Info

Restaurant: Dib Sushi Bar and Thai Cuisine
Address: 1025 W Lawrence Ave, Chicago, IL 60640
Type: Restaurant
Total inspections: 6
Last inspection: Jun 18, 2012

Score
(the higher the better)
50

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Violation descriptions and comments

All cold food shall be stored at a temperature of 40F or less.//OBSERVED POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPS(CHICKEN,POTSTICKER PORK,SALMON SKIN,FRIED SHRIMP IN REACH IN COOLER AT 45.0F- 45.8F/MGMT VOLUNTEERED TO PROPERLY DISCARD FOOD ITEMS $200.00/18LBS
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 BLACK MOLD INSIDE ICE MACHINE WERE ICE IS MADE CROSS CONTAMINATION/PLACED HELD FOR INSPECTION TAG ON ICE MACHINE/INSTRUCTED MGMT NOT TO USE UNIT UNTIL REINSPECTED BY DEPT OF HEALTH,FAX LETTER TO 312-746-4240,CALL 312-746-8030
The licensee shall inform the public in writing of the Chicago Department of Public Health?s Consumer Advisory relating to consuming raw and undercooked animal products.//NEED NAMES, DATES TIME ON ALL FOOD ITEMS IN STORAGE.
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.//MUST INVERT ALL POTS,PANS,PLATES IN STORAGE CLEAN
All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.//INSTRUCTED MGMT TO INSTALL SPLASH GUARD BETWEEN EXPOSED HAND BOWL & 3COMP. SINK IN KITCHEN AREA./NEED LIDES ON ALL GARBAGE CANS IN PREP AREA WHEN NOT IN USE./NEED SPLASH GUARD BETWEEN FRONT EXPOSED HAND BOWL & PREP TABLE IN SUSHI BAR AREA.
All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.//SOME SHELVES IN COOLER ,DRY STORAGE,INTERIOR ,EXTERIOR OF EQUIPMENT NEED DETAIL CLEANING./UNDER HOOD OVER COOKING RANGE NEED CLEANING.
The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.//FLOORS UNDER AROUND STOCK,EQUIPMENT NEED CLEANING/STORE ALL FOOD ITEMS 6' OFF FLOOR WHEN IN STORAGE/MUST REMOVE ALL MILK CRATES OFF PREMISES USED AS STORAGE SHELVES.
The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline.//MUST DETAIL CLEAN ALL VENTILATION COVERS IN RESTROOMS.
The walls and ceilings shall be in good repair and easily cleaned.//CEILING & WALL NEXT TO COOKING RANGE HOOD NEED DETAIL CLEANING

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. OBSERVED KNIFES STORED BETWEEN THE NEWSPAPER BEHIND THE PIPPE NEXT TO COOKING EQUIPMENT,(SOUTH WALL),INSTRUCTED TO PROVIDE A KNIFE RACK
All cold food shall be stored at a temperature of 40F or less. POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE:FOUND TWO DOZEN OF FRESH EGGS STORED INSIDE THE PREP COOLER AT TEMP OF 67.1F WIDE COOKED NODDLES AT TEMP OF 82.5F.SPROUT IN WATER AT TEMP OF 53.7F;(THESE PRODUCTS WERE STORED ON TOP PREP TABLES NEXT TO COOKING EQUIPMENT).SLICED AVACADO WERE STORED ON TOP THE PREP TABLE AT SUSHI BAR AT TEMP OF 58.8F.NO PROOF OF TIME AND TEMPERATURE LOG PROVIDED AST THE TIME OF THE INSPECTION.FOOD DISCARDED AND DENATURED.POUND 7 VALUE 40.CRITICAL VIOLATION:7-38-005 H000074248-18
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 3-23-11, REPORT #525268 # 32-INSTRUCTED MGMT TO INSTALL SPLASH GUARD BETWEEN EXPOSED HAND BOWL & 3COMP. SINK IN KITCHEN AREA./NEED LIDES ON ALL GARBAGE CANS IN PREP AREA WHEN NOT IN USE./NEED SPLASH GUARD BETWEEN FRONT EXPOSED HAND BOWL & PREP TABLE IN SUSHI BAR AREA. # 33-SOME SHELVES IN COOLER ,DRY STORAGE,INTERIOR ,EXTERIOR OF EQUIPMENT NEED DETAIL CLEANING./UNDER HOOD OVER COOKING RANGE NEED CLEANING. #34-FLOORS UNDER AROUND STOCK,EQUIPMENT NEED CLEANING/STORE ALL FOOD ITEMS 6' OFF FLOOR WHEN IN STORAGE/MUST REMOVE ALL MILK CRATES OFF PREMISES USED AS STORAGE SHELVES. #35-CEILING & WALL NEXT TO COOKING RANGE HOOD NEED DETAIL CLEANING #38-MUST DETAIL CLEAN ALL VENTILATION COVERS IN RESTROOMS SERIOUS VIOATION:7-42-090 HOOOO74248-18
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. STOPPERS IS NEEDED FOR THE 3 COMPARTMENT SINK.
All employees shall be required to use effective hair restraints to confine hair. EVERYONE MUST WEAR HAIR RESTRAINT IN PREP AREA.

OBSERVED KNIFES STORED BETWEEN THE NEWSPAPER BEHIND THE PIPPE NEXT TO COOKING EQUIPMENT,(SOUTH WALL),INSTRUCTED TO PROVIDE A KNIFE RACK
STOPPERS IS NEEDED FOR THE 3 COMPARTMENT SINK.

EVERYONE MUST WEAR HAIR RESTRAINT IN PREP AREA.
OBSERVED KNIFES STORED BETWEEN THE NEWSPAPER BEHIND THE PIPPE NEXT TO COOKING EQUIPMENT,(SOUTH WALL),INSTRUCTED TO PROVIDE A KNIFE RACK

All cold food shall be stored at a temperature of 40F or less. OBSERVED POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES. OBSERVED TOFU AT 44-53F IN THE COOLER AND ON THE PREP TABLE IN A CONTAINER WITH ICE. OBSERVED CREAM CHEESE AND KIMCHI MIXTURE AT 45F, AND EGGS AT 48F. MANAGEMENT VOLUNTARILY DISCARDED 10# OF FOOD WORTH $65. CRITICAL VIOLATION 7-38-005A.
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 POTENTIAL SOURCE OF CROSS-CONTAMINATION INSIDE OF 2 OF THE PREP COOLERS. OBSERVED A BAG OF RAW CHICKEN STORED IN CONTACT WITH A BAG OF COOKED CHICKEN AND STORED ABOVE BAGS OF COOKED CHICKEN. ALSO OBSERVED RAW PORK AND RAW CHICKEN STORED ABOVE COOKED FOODS AND RAW VEGETABLES. MANAGEMENT INSTRUCTED THAT ALL RAW FOODS MUST BE STORED BELOW COOKED FOODS AND VEGETABLES AND THAT RAW POULTRY SHOULD ALWAYS BE STORED ON THE LOWEST SHELF OF THE COOLERS. MUST ORGANIZE ALL REFRIGERATORS. CRITICAL VIOLATION 7-38-005A.
All food not stored in the original container shall be stored in properly labeled containers. MUST LABEL AND DATE ALL PREPARED FOODS IN THE COOLERS.
All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units. MUST PROVIDE VISIBLE THERMOMETERS INSIDE OF ALL COOLER UNITS.
OBSERVED KNIFES STORED BETWEEN THE NEWSPAPER BEHIND THE PIPPE NEXT TO COOKING EQUIPMENT,(SOUTH WALL),INSTRUCTED TO PROVIDE A KNIFE RACK.

MAIN PREP AREA STAND UP REACH IN COOLER NOT MAINTAINED, AMBIENT AIR TEMPERATURE AT 52.3 F, FOUND CREAM CHEESE, DRESSING AND TOFU INSIDE SAID COOLER. INSTRUCTED MANAGER TO REPAIR AND MAINTAIN COOLER, AMBIENT AIR TEMPERATURE MUST BE 40 F OR BELOW.
FOUND THE FOLLOWING POTENTIALLY HAZARDOUS FOODS HELD AT IMPROPER TEMPERATURE BETWEEN 50.5 F AND 51.7 F- CREAM CHEESE, TOFU AND SAUCE/DRESSING. INSTRUCTED MANAGER ALL POTENTIALLY HAZARDOUS FOODS MUST BE HELD AT 40 F OR BELOW IF HELD COLD. ALL OUT OF TEMPERATURE POTENTIALLY HAZARDOUS FOODS VOLUNTARILY DISCARDED AT THIS TIME. FOODS DISCARDED WEIGHT- 20 LBS, VALUED AT $100.00
MAIN PREP AREA REACH IN COOLERS DOOR RUBBER GASKETS RIPPED (COOLERS ALONG COOKLINE). MUST REPAIR AND MAINTAIN DAMAGED GASKETS.
OBSERVED DUST BUILD UP ON PREP COOLERS CONDENSERS/COMPRESSORS AND SLIGHT LIME BUILD UP INSIDE ICE MACHINE. MUST CLEAN AND MAINTAIN ALL UNCLEAN EQUIPMENT.
OBSERVED FOOD/GREASE BUILD UP ON FLOOR UNDER AND BEHIND COOKING EQUIPMENT AND DIRT BUILD UP ON FLOOR IN CLOSETS OF EMPLOYEES CLOTHING. MUST CLEAN AND MAINTAIN FLOOR THROUGHOUT.

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Takes reservations:

Yes No

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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