Canvass
Jan 15, 2026
Out of Business
0 recorded violations
No violations recorded in this inspection.
Official record from Chicago Department of Public Health, Jan 15, 2026 · Original Source
Restaurant · Chicago, IL
Pancake Cafe/Aji Sushi
3801-3809 N Broadway
Last inspected Jan 15, 2026 · View Map ↗ · Compare ↗
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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
8 inspectionsComplaint Re-Inspection
Aug 18, 2025
Pass
7 recorded violations
notedCode 38Pests
Official wording
INSECTS, RODENTS, & ANIMALS NOT PRESENT
Inspector’s notes
OBSERVED 10 DEAD COACKROACHES ON PREP TABLE BELOW THE MICROWAVE IN THE TOASTER AREA ON NORTHERN MOST PORTION OF PANCAKE CAFE NEAR THE 2 DOOR REACH IN COOLER. OBSERVED 3 DEAD ROACHES ON THE SHELF NEXT TO THE REAR/NORTH ENTRANCE TO THE KITCHEN OF THE PANCAKE CAFE. OBSERVED ADDITIONAL 2 DEAD COCKROACHES UNDER THE SHELVES DIRECTLY ACROSS DEEP FRYER AND CONVECTION OVEN IN THE REAR HALL PREP AREA OF PANCAKE CAFE. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FREE OF DEAD COCKROACHES AND INSECTS.
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
More about signs of rodents or insectsnotedCode 47Cleaning and sanitizing
Official wording
FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
Inspector’s notes
OBSERVED TWO (2) DOOR COOLER AT THE TOASTER PREP AREA AT THE NORTHERN MOST END OF THE PANCAKE CAFE TO HAVE SEVEREALY TORN AND LOOSE GASEKTS. INSTRUCTED TO REPLACE TORN GASKETS.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsnotedCode 49Cleaning and sanitizing
Official wording
NON-FOOD/FOOD CONTACT SURFACES CLEAN
Inspector’s notes
OBSERVED THE GASKETS AND DOOR HINGES OF THE TWO (2) DOOR COOLER LOCATED AT NORTHERN MOST END OF THE PANCAKE CAFE/TOASTER PREP AREA TO BE EXTREMELY DIRTY, WITH FOOD DEBRIS, GREASE, AND TRASH BUILD UP. INSTRUCTED MANAGER TO DETAIL CLEAN ALL GASKETS AND HINGES AND CREVICES AND MAINTAIN FREE OF EXCESSIVE DEBRIS AND GREASE BUILD UP.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsnotedCode 51Water, plumbing, and sewage
Official wording
PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
Inspector’s notes
OBSERVED THE HOT WATER HANDLE OF THE 3 COMPARTMENT SINK IN THE MAIN DISHWASHING AREA TO BE MISSING. HOT WATER AND SINK IS STILL FUNCTIONAL. INSTRUCTED TO SERVICE AND REPLACE. OBSERVED LEAK FROM 3 COMPARTMENT SINK DRAIN IN THE FRONT BAR AREA IN THE PANCAKE CAFE SOUTHERN MOST ENTRANCE. WATER DRIPPING ON FLOOR BELOW 3 COMPARTMENT SINK. INSTRUCTED TO SERVICE AND MAINTAIN IN GOOD REPAIR.
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
More about water, plumbing, or sewage problemsnotedCode 53Cleaning and sanitizing
Official wording
TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
Inspector’s notes
OBSERVED ALL THREE BATHROOMS AT FACILITY TO BE WITHOUT A SELF CLOSING DOOR AT TIME OF INSPECTION. INSTRUCTED MANAGER TO PROVIDE A SELF CLOSING MECHANISM FOR ALL BATHROOM DOORS.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsnotedCode 55Cleaning and sanitizing
Official wording
PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
Inspector’s notes
OBSERVED VARIOUS GAPS AND OPEN CORNERS IN THE AJI SUSHI COUNTER PREP LINE, SURROUNDING THE REACH IN/PREP COOLERS AS WELL AS THE HAND SINKS. INSTRUCTED TO SEAL ALL JUNCTURES AND ENCLOSE/SEAL ALL GAPS TO PROVIDE A CLEANABLE SURFACE.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsnotedCode 56Facility maintenance
Official wording
ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
Inspector’s notes
OBSERVED NO LIGHTS AVAILABLE IN THE OVERHEAD EXHAUST OF THE REAR EXHAUST/PREP AREA OVER THE CONVECTION OVEN/FRYER IN THE REAR HALL PREP, AS WELL AS NO LIGHTS AVAILABLE IN THE HOOD AT THE FRONT/MAIN PREP LINE AT THE SOUTH END OF PANCAKE CAFE. INSTRUCTED TO SERVICE/PROVIDE ADEQUATE LIGHTING AT ALL PREP AREAS.
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
More about building upkeep issuesOfficial record from Chicago Department of Public Health, Aug 18, 2025 · Original Source
Complaint
Aug 11, 2025
Fail
12 recorded violations
notedCode 10Handwashing
Official wording
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
Inspector’s notes
OBSERVED SOAP AND PAPER TOWELS PROVIDED AT DUMP SINK IN THE AJI SUSHI PREP AREA. INSTRCTED MANAGER TO REMOVE AND ENSURE SERVICE/DUMP SINK IS NOT SET UP OR USED FOR HAND WASHING.
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
More about handwashing problemsnotedCode 16Cleaning and sanitizing
Official wording
FOOD-CONTACT SURFACES: CLEANED & SANITIZED
Inspector’s notes
OBSERVED THE LOW TEMPERATURE DISH MACHINE WITH A CHEMICAL CONCENTRATION OF 0PPM AT TIME OF INSPECTION. MACHINE WAS IN USE AT TIME OF INSPECTION, WITH SANITIZER TUBE NOT CONNECTED TO ANY BUCKETS OR CHEMICALS. INSTRUCTED TO SERVICE TO MAINTAIN APPROPRIATE SANITIZING SOLUTION CONCENTRAION. DISH MACHINE WAS REPAIRED AT TIME OF INSPECTION AND TESTED 50 PPM BY END OF INSPECTION. PRIORITY VIOLATION, 7-38-025. CITATION ISSUED.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsnotedCode 38Pests
Official wording
INSECTS, RODENTS, & ANIMALS NOT PRESENT
Inspector’s notes
OBSERVED THREE (3) LIVE ROACHES AT THE GASKETS/HINGE OF THE 2 DOOR REACH IN COOLER AT THE NORTHERN MOST PREP/TOASTER AREA OF PANCAKE CAFE, ONE (1) LIVE ROACH IN THE CAN OPENER LOCATED IN REAR PREP HALL NEXT TO PREP TABLE, TWO (2) LIVE ROACHES BELOW THE THREE COMPARTMENT SINK AREA, AND ONE (1) LIVE ROACH NEXT TO DEEP FRYER IN THE REAR. ALSO OBSERVED TWO (2) LIVE COCKROACHES IN THE NORTHEASTERN MOST CORNER OF THE PREP COUNTER/WOODEN BAR WALL IN THE AJI SUSHI PREP AREA. RECOMMENDED ADDITIONAL PEST CONTROL SERVICE TO REMOVE ALL EVIDENCE OF LIVE COCKRACH ACTIVITY, AND CLEAN AND SANITIZE BY DATE OF REINSPECTION AND MAINTAIN. INSTRUCTED TO TREAT AREAS FOR PESTS AND MAINTAIN FREE OF LIVE COCKROACHES. ADVISED TO CALL PEST CONTROL OPERATOR FOR SERVICE. PRIORITY FOUNDATION VIOLATION, 7-38-020(A). CITATION ISSUED.
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
More about signs of rodents or insectsnotedCode 39Contamination
Official wording
CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
Inspector’s notes
OBSERVED VARIOUS BOXED FOOD ITEMS STORED ON THE FLOOR IN THE BASEMENT DRY STORAGE AREA NEAR THE WALK IN COOLERS. INSTRUCTED MANAGER TO ELEVATE ALL ITEMS AT LEAST 6 INCHES OFF THE FLOOR.
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
More about food not protected from contaminationnotedCode 43Equipment and utensils
Official wording
IN-USE UTENSILS: PROPERLY STORED
Inspector’s notes
OBSERVED KNIVES STORED IN BETWEEN PREP COOLERS AND PREP COUNTERS THROUGHOUT FACILITY. INSTRUCTED MANAGER TO REMOVE AND PROVIDE A CLEAN STORAGE LOCATION FOR ALL KNIVES AND UTENTILS IN BETWEEN USE.
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
More about equipment or utensil issuesnotedCode 45Equipment and utensils
Official wording
SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED
Inspector’s notes
OBSERVED VARIOUS BOXED SINGLE SERVICE ITEMS STORED ON THE FLOOR IN THE PANCAKE CAFE BASEMENT DRY STORAGE ROOMS. INSTRUCTED TO ELEVATE ALL BOXES AT LEAST 6 INCHES OFF THE FLOOR.
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
More about equipment or utensil issuesnotedCode 47Cleaning and sanitizing
Official wording
FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
Inspector’s notes
OBSERVED VARIOUS PIECES OF WOOD ON THE BAR/PREP STATION SURROUNDING WALLS IN THE AJI SUSHI SIDE TO BE UNSEALED, NOT PAINTED, AND NOT SMOOTH AND EASILY CLEANABLE. INSTRUCTED TO SEAL ALL PIECES OF UNFINISHED WOOD IN THE AJI SUSHI BAR AND SURROUNDING PIECES OF WOOD HOLDING ALL PREP COOLERS AT THE COUNTER.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsnotedCode 49Cleaning and sanitizing
Official wording
NON-FOOD/FOOD CONTACT SURFACES CLEAN
Inspector’s notes
OBSERVED THE GASKETS AND DOOR HINGES OF THE TWO (2) DOOR COOLER LOCATED AT NORTHERN MOST END OF THE PANCAKE CAFE/TOASTER PREP AREA TO BE EXTREMELY DIRTY, WITH FOOD DEBRIS, GREASE, AND TRASH BUILD UP. INSTRUCTED MANAGER TO DETAIL CLEAN ALL GASKETS AND HINGES AND CREVICES AND MAINTAIN FREE OF EXCESSIVE DEBRIS AND GREASE BUILD UP.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsnotedCode 51Water, plumbing, and sewage
Official wording
PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
Inspector’s notes
OBSERVED THE HOT WATER HANDLE OF THE 3 COMPARTMENT SINK IN THE MAIN DISHWASHING AREA TO BE MISSING. HOT WATER AND SINK IS STILL FUNCTIONAL. INSTRUCTED TO SERVICE AND REPLACE. OBSERVED LEAK FROM 3 COMPARTMENT SINK DRAIN IN THE FRONT BAR AREA IN THE PANCAKE CAFE SOUTHERN MOST ENTRANCE. WATER DRIPPING ON FLOOR BELOW 3 COMPARTMENT SINK. INSTRUCTED TO SERVICE AND MAINTAIN IN GOOD REPAIR.
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
More about water, plumbing, or sewage problemsnotedCode 53Cleaning and sanitizing
Official wording
TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
Inspector’s notes
OBSERVED ALL THREE BATHROOMS AT FACILITY TO BE WITHOUT A SELF CLOSING DOOR AT TIME OF INSPECTION. INSTRUCTED MANAGER TO PROVIDE A SELF CLOSING MECHANISM FOR ALL BATHROOM DOORS.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsnotedCode 55Cleaning and sanitizing
Official wording
PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
Inspector’s notes
OBSERVED THE FLOORING BELOW THE SINGLE FRYER AND THE CONVECTION OVEN IN THE REAR PREP HALL LEADING TO THE NORTH END TOASTER TO BE HEAVILY SOILED WITH GREASE BUILD UP, FOOD DEBRIS, AND PIECES OF TRASH. INSTRUCTED MANAGER TO DETAIL CLEAN ALL FLOORS AND MAINTAIN FREE OF EXCESSIVE TRASH AND DEBRIS BUILD UP. OBSERVED THE MAIN PREP LINE ON THE PANCAKE CAFE UNDER THE DRAWER COOLERS AND FRYERS, AS WELL AS THE FLOOR UNDER THE COOLERS IN THE AJI PREP/BAR LINE TO BE HEAVILY SOILED WITH FOOD DEBRIS AND TRASH BUILD UP. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FREE OF EXCESSIVE TRASH AND FOOD DEBRIS BUILD UP.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsnotedCode 56Facility maintenance
Official wording
ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
Inspector’s notes
OBSERVED NO LIGHTS AVAILABLE IN THE OVERHEAD EXHAUST OF THE REAR EXHAUST/PREP AREA OVER THE CONVECTION OVEN/FRYER IN THE REAR HALL PREP, AS WELL AS NO LIGHTS AVAILABLE IN THE HOOD AT THE FRONT/MAIN PREP LINE AT THE SOUTH END OF PANCAKE CAFE. INSTRUCTED TO SERVICE/PROVIDE ADEQUATE LIGHTING AT ALL PREP AREAS.
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
More about building upkeep issuesOfficial record from Chicago Department of Public Health, Aug 11, 2025 · Original Source
Canvass Re-Inspection
Mar 25, 2025
Pass
1 recorded violation
notedCode 10Handwashing
Official wording
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
Inspector’s notes
OBSERVED NO HAND WASHING SIGNS OR POSTERS NEAR HANDWASHING SINKS IN FRONT BAR AREA, SUSHI PREP AREA. MUST PROVIDE AND MAINTAIN.
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
More about handwashing problemsOfficial record from Chicago Department of Public Health, Mar 25, 2025 · Original Source
Canvass Re-Inspection
Mar 20, 2025
Fail
12 recorded violations
notedCode 10Handwashing
Official wording
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
Inspector’s notes
OBSERVED NO HAND WASHING SIGNS OR POSTERS NEAR HANDWASHING SINKS IN FRONT BAR AREA, SUSHI PREP AREA, REAR DISHWASHING AREA AND INSIDE ALL WASHROOMS.INSTRUCTED MANAGEMENT TO PROVIDE HAND WASHING SIGNS OR POSTERS NEAR ALL HAND WASHING SINKS.
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
More about handwashing problemsnotedCode 16Cleaning and sanitizing
Official wording
FOOD-CONTACT SURFACES: CLEANED & SANITIZED
Inspector’s notes
OBSERVED EXCESSIVE BLACK AND PINK SLIMY SUBSTANCE BUILD UP ON INSIDE INTERIOR PANEL OF ICE MACHINE AND DRIPPING ONTO ICE FOR HUMAN CONSUMPTION. MUST REMOVE ICE CLEAN AND SANITIZE INTERIOR PANEL OF ICE MACHINE. MACHINE HAS BEEN CLEANED AND SANITIZED AT THE END OF INSPECTION. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsnotedCode 40Employee health and hygiene
Official wording
PERSONAL CLEANLINESS
Inspector’s notes
OBSERVED EMPLOYEE PREPARING AND SERVING FOOD WITHOUT WEARING A HAIR RESTRAINT. MUST WEAR HAIR RESTRAINT AT ALL TIMES FOOD IS BEING PREPARED AND SERVED.
In plain English
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
More about employee hygiene or health policy issuesnotedCode 41Cleaning and sanitizing
Official wording
WIPING CLOTHS: PROPERLY USED & STORED
Inspector’s notes
OBSERVED WIPING CLOTHS STORED ON TOP OF PREP TABLES. MUST PROPELY STORE WIPING CLOTHS IN A SANITIZING SOLUTION WHEN NOT IN USE.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsnotedCode 43Equipment and utensils
Official wording
IN-USE UTENSILS: PROPERLY STORED
Inspector’s notes
OBSERVED PLATES STORED ON SHELVING IN KITCHEN FOOD PREPARATION AREA IMPROPERLY STORED. INSTRUCTED TO INVERT ALL SERVING PLATES TO PREVENT DUST ACCUMULATION.
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
More about equipment or utensil issuesnotedCode 47Cleaning and sanitizing
Official wording
FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
Inspector’s notes
OBSERVED RUSTY SHELVING INSIDE 2-DOOR TALL REFRIGERATOR IN FRONT COFFEE STATION AREA AND BOTTOM OF PREP TABLE IN REAR FOOD PREPARATION AREA. MUST REPAINT OR REPLACE SHELVING.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsnotedCode 51Water, plumbing, and sewage
Official wording
PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
Inspector’s notes
OBSERVED LEAKING FAUCET BASE AT THE 3-COMPARTMENT SINK LOCATED IN REAR DISHWASHING AREA. MUST REPAIR AND MAINTAIN.
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
More about water, plumbing, or sewage problemsnotedCode 54Facility maintenance
Official wording
GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED
Inspector’s notes
OBSERVED OUTSIDE GREASE CONTAINER NOT MAINTAINED FOUND TO HAVE GREASE ENCRUSTED ON TOP LIP LID, SIDES AND WALL BEHIND GREASE CONTAINER. THIS IS A FOOD SOURCE FOR RODENTS AND OTHER PESTS. PRIORITY FOUNDATION VIOLATION 7-38-020(B) CITATION ISSUED.
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
More about building upkeep issuesnotedCode 55Cleaning and sanitizing
Official wording
PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
Inspector’s notes
OBSERVED DUST BUILD UP ON CEILING VENTILATION VENTS IN ALL WASHROOMS. MUST CLEAN AND MAINTAIN.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsnotedCode 56Facility maintenance
Official wording
ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
Inspector’s notes
OBSERVED A FEW BURNS OUT BULBS ABOVE FOOD STORAGE SHELVING IN THE BASEMENT. MUST REPLACE BURN OUT BULBS AND MAINTAIN ADEQUATE LIGHTING.
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
More about building upkeep issuesnotedCode 58Permits, training, and postings
Official wording
ALLERGEN TRAINING AS REQUIRED
Inspector’s notes
OBSERVED CERTIFIED FOOD SERVICE MANAGERS ON SITE WITH NO ALLERGEN TRAINING CERTIFICATION. INSTRUCTED MANAGEMENT THAT ALL FOOD SERVICE MANAGERS ARE REQUIRED TO HAVE THE ALLERGEN TRAINING CERTIFICATE AND MAINTAIN RECORDS ON SITE AT ALL TIMES.
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
More about paperwork, training, or posting issuesnotedCode 60Other
Official wording
PREVIOUS CORE VIOLATION CORRECTED
Inspector’s notes
OBSERVED PREVIOUS CORE VIOLATIONS NOT CORRECTED FROM INSPECTION REPORT# 2596735 ON 06/28/2024 #37. BULK RICE CONTAINER IN THE SUSHI PREP MUST BE LABELED WITH THE PRODUCT COMMON NAME. #45. ALL STORED ITEMS THROUGHOUT THE SUSHI BAR AND THROUGHOUT THE BASEMENT MUST BE ELEVATED FROM THE FLOORS. #43. NOTED IN-USE COOKS LINE UTENSILS BEING STORED IN A CONTAINER OF WATER AT A TEMPERATURE OF 87.8FF. IF STORED IN HOT WATER, MUST MAINTAIN A MINIMUM TEMPERATURE OF 135F OR STORE ON/IN A CLEAN SURFACE/CONTAINER AND WASH, RINSE, SANITIZE AS NEED OR EVERY 4 HOURS. #49. MUST NOT USE CLOTH TOWELS OR CARDBOARD AS LINER FOR SHELVING THROUGHOUT. ALL RAW WOODEN SURFACES THROUGHOUT THE SUSHI BAR PREP AREA IE: CABINETS, SHELVING ETC. MUST BE PAINTED/SEALED TO BE SMOOTH, CLEANABLE AND NON-ABSORBENT #55. DIRTY FLOOR DRAIN AT THE KITCHEN THREE COMPARTMENT SINK AND UNDER THE DISH WASHING MACHINE. MUST CLEAN AND MAINTAIN ALL. HOLE IN THE WALL AROUND PIPING AT THE DISH WASHING MACHINE FILLED WITH TINFOIL. MUST PROPERLY SEAL TO BE SMOOTH AND CLEANABLE. 6-101.11--- BROKEN, CRACKED, MISSING AND DAMAGED FLOOR TILES THROUGHOUT THE COOKS LINE AND DISH AREA. MUST REPLACE/REPAIR ALL AFFECTED AREAS.MUST REMOVE ALL UNEVEN, SPRAY FOAM SEALANT ALONG BASEBOARD COVING THROUGHOUT THE SUSHI BAR AREA TO BE SMOOTH AND CLEANABLE. 6-501.114----ALL UNNECESSARY ITEMS INCLUDING CONSTRUCTION MATERIAL STORED THROUGHOUT THE BASEMENT DRY FOOD STORAGE AND REAR STORAGE AREAS MUST BE REMOVED FROM THE PREMISES AND ALL OTHER NEED ITEMS MUST BE STORED ELEVATED AND ORGANIZED. #57. NO PROOF OF FOOD HANDLER TRAINING CERTIFICATES ON SITE FOR ALL REQUIRED EMPLOYEES. PRIORITY FOUNDATION VIOLATION 7-42-090 CITATION ISSUED.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial record from Chicago Department of Public Health, Mar 20, 2025 · Original Source
Canvass
Mar 18, 2025
Fail
14 recorded violations
notedCode 56Facility maintenance
Official wording
ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
Inspector’s notes
OBSERVED A FEW BURNS OUT BULBS ABOVE FOOD STORAGE SHELVING IN THE BASEMENT. MUST REPLACE BURN OUT BULBS AND MAINTAIN ADEQUATE LIGHTING.
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
More about building upkeep issuesnotedCode 3Permits, training, and postings
Official wording
MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
Inspector’s notes
OBSERVED NO EMPLOYEE HEALTH POLICY ON PREMISES. MANAGEMENT INSTRUCTED TO PROVIDED A SIGNED EMPLOYEE HEALTH POLICY FOR EACH EMPLOYEE. PRIORITY FOUNDATION VIOLATION 7-38-010 CITATION ISSUED.
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
More about paperwork, training, or posting issuesnotedCode 10Handwashing
Official wording
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
Inspector’s notes
OBSERVED NO HAND WASHING SIGNS OR POSTERS NEAR HANDWASHING SINKS IN FRONT BAR AREA, SUSHI PREP AREA, REAR DISHWASHING AREA AND INSIDE ALL WASHROOMS.INSTRUCTED MANAGEMENT TO PROVIDE HAND WASHING SIGNS OR POSTERS NEAR ALL HAND WASHING SINKS.
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
More about handwashing problemsnotedCode 16Cleaning and sanitizing
Official wording
FOOD-CONTACT SURFACES: CLEANED & SANITIZED
Inspector’s notes
OBSERVED EXCESSIVE BLACK AND PINK SLIMY SUBSTANCE BUILD UP ON INSIDE INTERIOR PANEL OF ICE MACHINE AND DRIPPING ONTO ICE FOR HUMAN CONSUMPTION. MUST REMOVE ICE CLEAN AND SANITIZE INTERIOR PANEL OF ICE MACHINE. MACHINE HAS BEEN CLEANED AND SANITIZED AT THE END OF INSPECTION. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsnotedCode 39Contamination
Official wording
CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
Inspector’s notes
OBSERVED NO SNEEZEGUARD OR OTHER PROTECTION PROVIDED IN FRONT SUSHI FOOD PREPARATION AREA COUNTER. MANAGEMENT INSTRUCTED TO INSTALL BARRIER TO PREVENT CONTAMINATION BY THE PUBLIC. 2-DAY NOTICE GIVEN TO COME INTO COMPLIANCE.PRIORITY VIOLATION 7-38-005 CITATION ISSUED.
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
More about food not protected from contaminationnotedCode 40Employee health and hygiene
Official wording
PERSONAL CLEANLINESS
Inspector’s notes
OBSERVED EMPLOYEE PREPARING AND SERVING FOOD WITHOUT WEARING A HAIR RESTRAINT. MUST WEAR HAIR RESTRAINT AT ALL TIMES FOOD IS BEING PREPARED AND SERVED.
In plain English
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
More about employee hygiene or health policy issuesnotedCode 41Cleaning and sanitizing
Official wording
WIPING CLOTHS: PROPERLY USED & STORED
Inspector’s notes
OBSERVED WIPING CLOTHS STORED ON TOP OF PREP TABLES. MUST PROPELY STORE WIPING CLOTHS IN A SANITIZING SOLUTION WHEN NOT IN USE.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsnotedCode 43Equipment and utensils
Official wording
IN-USE UTENSILS: PROPERLY STORED
Inspector’s notes
OBSERVED PLATES STORED ON SHELVING IN KITCHEN FOOD PREPARATION AREA IMPROPERLY STORED. INSTRUCTED TO INVERT ALL SERVING PLATES TO PREVENT DUST ACCUMULATION.
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
More about equipment or utensil issuesnotedCode 47Cleaning and sanitizing
Official wording
FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
Inspector’s notes
OBSERVED RUSTY SHELVING INSIDE 2-DOOR TALL REFRIGERATOR IN FRONT COFFEE STATION AREA AND BOTTOM OF PREP TABLE IN REAR FOOD PREPARATION AREA. MUST REPAINT OR REPLACE SHELVING.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsnotedCode 51Water, plumbing, and sewage
Official wording
PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
Inspector’s notes
OBSERVED LEAKING FAUCET BASE AT THE 3-COMPARTMENT SINK LOCATED IN REAR DISHWASHING AREA. MUST REPAIR AND MAINTAIN.
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
More about water, plumbing, or sewage problemsnotedCode 54Facility maintenance
Official wording
GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED
Inspector’s notes
OBSERVED OUTSIDE GREASE CONTAINER NOT MAINTAINED FOUND TO HAVE GREASE ENCRUSTED ON TOP LIP LID, SIDES AND WALL BEHIND GREASE CONTAINER. THIS IS A FOOD SOURCE FOR RODENTS AND OTHER PESTS. PRIORITY FOUNDATION VIOLATION 7-38-020(B) CITATION ISSUED.
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
More about building upkeep issuesnotedCode 55Cleaning and sanitizing
Official wording
PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
Inspector’s notes
OBSERVED DUST BUILD UP ON CEILING VENTILATION VENTS IN ALL WASHROOMS. MUST CLEAN AND MAINTAIN.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsnotedCode 58Permits, training, and postings
Official wording
ALLERGEN TRAINING AS REQUIRED
Inspector’s notes
OBSERVED CERTIFIED FOOD SERVICE MANAGERS ON SITE WITH NO ALLERGEN TRAINING CERTIFICATION. INSTRUCTED MANAGEMENT THAT ALL FOOD SERVICE MANAGERS ARE REQUIRED TO HAVE THE ALLERGEN TRAINING CERTIFICATE AND MAINTAIN RECORDS ON SITE AT ALL TIMES.
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
More about paperwork, training, or posting issuesnotedCode 60Other
Official wording
PREVIOUS CORE VIOLATION CORRECTED
Inspector’s notes
OBSERVED PREVIOUS CORE VIOLATIONS NOT CORRECTED FROM INSPECTION REPORT# 2596735 ON 06/28/2024 #37. BULK RICE CONTAINER IN THE SUSHI PREP MUST BE LABELED WITH THE PRODUCT COMMON NAME. #45. ALL STORED ITEMS THROUGHOUT THE SUSHI BAR AND THROUGHOUT THE BASEMENT MUST BE ELEVATED FROM THE FLOORS. #43. NOTED IN-USE COOKS LINE UTENSILS BEING STORED IN A CONTAINER OF WATER AT A TEMPERATURE OF 87.8FF. IF STORED IN HOT WATER, MUST MAINTAIN A MINIMUM TEMPERATURE OF 135F OR STORE ON/IN A CLEAN SURFACE/CONTAINER AND WASH, RINSE, SANITIZE AS NEED OR EVERY 4 HOURS. #49. MUST NOT USE CLOTH TOWELS OR CARDBOARD AS LINER FOR SHELVING THROUGHOUT. ALL RAW WOODEN SURFACES THROUGHOUT THE SUSHI BAR PREP AREA IE: CABINETS, SHELVING ETC. MUST BE PAINTED/SEALED TO BE SMOOTH, CLEANABLE AND NON-ABSORBENT #55. DIRTY FLOOR DRAIN AT THE KITCHEN THREE COMPARTMENT SINK AND UNDER THE DISH WASHING MACHINE. MUST CLEAN AND MAINTAIN ALL. HOLE IN THE WALL AROUND PIPING AT THE DISH WASHING MACHINE FILLED WITH TINFOIL. MUST PROPERLY SEAL TO BE SMOOTH AND CLEANABLE. 6-101.11--- BROKEN, CRACKED, MISSING AND DAMAGED FLOOR TILES THROUGHOUT THE COOKS LINE AND DISH AREA. MUST REPLACE/REPAIR ALL AFFECTED AREAS.MUST REMOVE ALL UNEVEN, SPRAY FOAM SEALANT ALONG BASEBOARD COVING THROUGHOUT THE SUSHI BAR AREA TO BE SMOOTH AND CLEANABLE. 6-501.114----ALL UNNECESSARY ITEMS INCLUDING CONSTRUCTION MATERIAL STORED THROUGHOUT THE BASEMENT DRY FOOD STORAGE AND REAR STORAGE AREAS MUST BE REMOVED FROM THE PREMISES AND ALL OTHER NEED ITEMS MUST BE STORED ELEVATED AND ORGANIZED. #57. NO PROOF OF FOOD HANDLER TRAINING CERTIFICATES ON SITE FOR ALL REQUIRED EMPLOYEES. PRIORITY FOUNDATION VIOLATION 7-42-090 CITATION ISSUED.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial record from Chicago Department of Public Health, Mar 18, 2025 · Original Source
Canvass Re-Inspection
Jun 28, 2024
Pass
7 recorded violations
notedCode 37Food source and labeling
Official wording
FOOD PROPERLY LABELED; ORIGINAL CONTAINER
Inspector’s notes
3-302.12-- BULK RICE CONTAINER IN THE SUSHI PREP MUST BE LABELED WITH THE PRODUCT COMMON NAME.
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
More about food source, dating, or labeling problemsnotedCode 43Equipment and utensils
Official wording
IN-USE UTENSILS: PROPERLY STORED
Inspector’s notes
3-304.12--- NOTED IN-USE COOKS LINE UTENSILS BEING STORED IN A CONTAINER OF WATER AT A TEMPERATURE OF 87.8FF. IF STORED IN HOT WATER, MUST MAINTAIN A MINIMUM TEMPERATURE OF 135F OR STORE ON/IN A CLEAN SURFACE/CONTAINER AND WASH, RINSE, SANITIZE AS NEED OR EVERY 4 HOURS.
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
More about equipment or utensil issuesnotedCode 45Equipment and utensils
Official wording
SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED
Inspector’s notes
: 4-903.11(A;C)--- ALL STORED ITEMS THROUGHOUT THE SUSHI BAR AND THROUGHOUT THE BASEMENT MUST BE ELEVATED FROM THE FLOORS.
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
More about equipment or utensil issuesnotedCode 47Cleaning and sanitizing
Official wording
FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
Inspector’s notes
4-101.11(B, C, D, E)--- MUST NOT USE TAPE AS A MEANS OF REPAIR FOR BLENDER ON SITE.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsnotedCode 49Cleaning and sanitizing
Official wording
NON-FOOD/FOOD CONTACT SURFACES CLEAN
Inspector’s notes
4-602.13--- MUST NOT USE CLOTH TOWELS OR CARDBOARD AS LINER FOR SHELVING THROUGHOUT.----ALL RAW WOODEN SURFACES THROUGHOUT THE SUSHI BAR PREP AREA IE: CABINETS, SHELVING ETC. MUST BE PAINTED/SEALED TO BE SMOOTH, CLEANABLE AND NON-ABSORBENT.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsnotedCode 55Cleaning and sanitizing
Official wording
PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
Inspector’s notes
6-201.11-----DIRTY FLOOR DRAIN AT THE KITCHEN THREE COMPARTMENT SINK AND UNDER THE DISH WASHING MACHINE. MUST CLEAN AND MAINTAIN ALL.----HOLE IN THE WALL AROUND PIPING AT THE DISH WASHING MACHINE FILLED WITH TINFOIL. MUST PROPERLY SEAL TO BE SMOOTH AND CLEANABLE. 6-101.11--- BROKEN, CRACKED, MISSING AND DAMAGED FLOOR TILES THROUGHOUT THE COOKS LINE AND DISH AREA. MUST REPLACE/REPAIR ALL AFFECTED AREAS.----MUST REMOVE ALL UNEVEN, SPRAY FOAM SEALANT ALONG BASEBOARD COVING THROUGHOUT THE SUSHI BAR AREA TO BE SMOOTH AND CLEANABLE. 6-501.114----ALL UNNECESSARY ITEMS INCLUDING CONSTRUCTION MATERIAL STORED THROUGHOUT THE BASEMENT DRY FOOD STORAGE AND REAR STORAGE AREAS MUST BE REMOVED FROM THE PREMISES AND ALL OTHER NEED ITEMS MUST BE STORED ELEVATED AND ORGANIZED.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsnotedCode 57Permits, training, and postings
Official wording
ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
Inspector’s notes
2-102.13---- NO PROOF OF FOOD HANDLER TRAINING OR CERTIFICATES ON SITE FOR ALL REQUIRED EMPLOYEES.
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
More about paperwork, training, or posting issuesOfficial record from Chicago Department of Public Health, Jun 28, 2024 · Original Source
Canvass
Jun 17, 2024
Fail
19 recorded violations
notedCode 1Permits, training, and postings
Official wording
PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES
Inspector’s notes
THE PERSON IN CHARGE DOES NOT HAVE A CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE. PRIORITY FOUNDATION.
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
More about paperwork, training, or posting issuesnotedCode 2Permits, training, and postings
Official wording
CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
Inspector’s notes
NO VALID CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE POSTED ON THE PREMISES OR SUCH A PERSON ON SITE DURING THE INSPECTION WHILE TCS FOODS WERE BEING PREPARED AND SERVED.PRIORITY FOUNDATION VIOLATION 7-38-012 CITATION ISSUED.
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
More about paperwork, training, or posting issuesnotedCode 6Employee health and hygiene
Official wording
PROPER EATING, TASTING, DRINKING, OR TOBACCO USE
Inspector’s notes
OBSERVED A FOOD HANDLER IN THE FOOD PREP AREA WITH AN OPEN BEVERAGE. REVIEWED PROPER AREAS, METHODS FOR EMPLOYEES TO CONSUME BEVERAGES AND FOODS.
In plain English
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
More about employee hygiene or health policy issuesnotedCode 10Handwashing
Official wording
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
Inspector’s notes
NOTED THE BAR HAND WASHING SINK FOUND BEING USED AS A SLOP SINK WITH A METAL STRAINER INSIDE THE SINK MAKING THE SINK NOT ACCESSIBLE FOR HAND WASHING USE. HAND SINKS MUST BE USED FOR HAND WASHING PURPOSES ONLY AND ACCESSIBLE AT ALL TIMES.----NOTED THE WATER FILTRATION SYSTEM ON THE SUSHI PREP HAND WASHING SINK MUST BE REMOVED. HAND SINKS MUST BE USED FOR HAND WASHING PURPOSES ONLY. PRIORITY FOUNDATION VIOLATION 7-38-030(C) CITATION ISSUED.
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
More about handwashing problemsnotedCode 14Food source and labeling
Official wording
REQUIRED RECORDS AVAILABLE: SHELLSTOCK TAGS, PARASITE DESTRUCTION
Inspector’s notes
NO RECORDS OR DOCUMENTATION ON SITE OR AVAILABLE FOR REVIEW FOR PARASITE DESTRUCTION OF SUSHI FISH AND CUT/PORTIONED FROZEN SALMON WRAPPED IN PLASTIC WRAP, UNLABELED INSIDE THE WALK-IN FREEZER. MUST PROVIDE THE PROPER PARASITE DESTRUCTION DOCUMENTATION. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED.
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
More about food source, dating, or labeling problemsnotedCode 16Cleaning and sanitizing
Official wording
FOOD-CONTACT SURFACES: CLEANED & SANITIZED
Inspector’s notes
CHLORINE CHEMICAL DISH WASHING MACHINE NOT PROPERLY DISPENSING CHLORINE SANITIZER. NOTED AFTER SEVERAL WASH CYCLES LESS THAN 10 PPM CHLORINE WITH A FINAL RINSE TEMPERATURE OF 135.7F. INSTRUCTED TO WASH, RINSE AND SANITIZE ALL DISHWARE AT THE THREE COMPARTMENT SINK. MACHINE TAGGED HELD FOR INSPECTION AND MUST NOT USE UNTIL REPAIRED AND PROPERLY DISPENSES CHLORINE, C.D.P.H CONTACTED FOR RE-INSPECTION AND TAG REMOVAL. PRIORITY VIOLATION 7-38-025 CITATION ISSUED.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsnotedCode 22Food temperature
Official wording
PROPER COLD HOLDING TEMPERATURES
Inspector’s notes
NOTED THE FOLLOWING FOODS IN TWO COOLERS HELD AT IMPROPER TEMPERATURES: SAUSAGE INSIDE THE SMALL WALK-IN COOLER AT 45F, PRE-COOKED POTATOES AT 45.9F. IN THE COOKS LINE COOLER: HAM AT 48.9F, CORNED BEEF HASH AT 48F. ALL TCS FOODS DISCARDED IN BOTH COOLERS. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
More about food kept at an unsafe temperaturenotedCode 33Food temperature
Official wording
PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
Inspector’s notes
NOTED THE ABOVE MENTIONED COOKS LINE COOLER AND SMALL WALK-IN COOLER UNABLE TO MAINTAIN ADEQUATE TEMPERATURES. WALK-IN COOLER AT 49.6F WITH PRE-COOKED POTATOES AT 45.9F. COOKS LINE COOLER AT 49.4F WITH HAM AT 48.9F. BOTH COOLERS TAGGED HELD FOR INSPECTION AND MUST NOT USE UNTIL REPAIRED, MAINTAINS AN ADEQUATE TEMPERATURE OF 41F OR BELOW AND C.D.P.H CONTACTED BY WRITTEN REQUEST FOR RE-INSPECTION AND TAG REMOVAL. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
More about food kept at an unsafe temperaturenotedCode 37Food source and labeling
Official wording
FOOD PROPERLY LABELED; ORIGINAL CONTAINER
Inspector’s notes
BULK RICE CONTAINER IN THE SUSHI PREP MUST BE LABELED WITH THE PRODUCT COMMON NAME.
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
More about food source, dating, or labeling problemsnotedCode 38Pests
Official wording
INSECTS, RODENTS, & ANIMALS NOT PRESENT
Inspector’s notes
REAR EXIT SCREENED DOOR WITH TORN RUBBER STRIP ON THE BOTTOM THRESHOLD AND AN OPEN 1/4 INCH GAP. INSTRUCTED TO REPLACE RUBBER STRIP AND PROVIDE A TIGHT FITTING SEAL ON THE BOTTOM OF THE DOOR.
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
More about signs of rodents or insectsnotedCode 43Equipment and utensils
Official wording
IN-USE UTENSILS: PROPERLY STORED
Inspector’s notes
NOTED IN-USE COOKS LINE UTENSILS BEING STORED IN A CONTAINER OF WATER AT A TEMPERATURE OF 87.8FF. IF STORED IN HOT WATER, MUST MAINTAIN A MINIMUM TEMPERATURE OF 135F OR STORE ON/IN A CLEAN SURFACE/CONTAINER AND WASH, RINSE, SANITIZE AS NEED OR EVERY 4 HOURS.
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
More about equipment or utensil issuesnotedCode 45Equipment and utensils
Official wording
SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED
Inspector’s notes
ALL STORED ITEMS THROUGHOUT THE SUSHI BAR AND THROUGHOUT THE BASEMENT MUST BE ELEVATED FROM THE FLOORS.
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
More about equipment or utensil issuesnotedCode 47Cleaning and sanitizing
Official wording
FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
Inspector’s notes
MUST NOT USE TAPE AS A MEANS OF REPAIR FOR BLENDER ON SITE.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsnotedCode 49Cleaning and sanitizing
Official wording
NON-FOOD/FOOD CONTACT SURFACES CLEAN
Inspector’s notes
METAL RACK SHELVING THROUGHOUT THE SMALL WALK-IN COOLER WITH ENCRUSTED FOOD DEBRIS. MUST CLEAN AND MAINTAIN.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsnotedCode 51Water, plumbing, and sewage
Official wording
PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
Inspector’s notes
LEAK UNDER THE DISH WASHING MACHINE INTO BUCKET. MUST REPAIR.--
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
More about water, plumbing, or sewage problemsnotedCode 52Water, plumbing, and sewage
Official wording
SEWAGE & WASTE WATER PROPERLY DISPOSED
Inspector’s notes
COOKS LINE HAND WASHING SINK UNABLE TO DISPOSE OF WASTE WATER. SINK COMPLETELY CLOGGED AND DOES NOT NOT DRAIN ANY OF THE WASTE WATER. MUST REPAIR TO PROPERLY DRAIN AND DISPOSE OF WASTE WATER. PRIORITY VIOLATION 7-38-030(C) CITATION ISSUED.
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
More about water, plumbing, or sewage problemsnotedCode 55Cleaning and sanitizing
Official wording
PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
Inspector’s notes
BROKEN, CRACKED, MISSING AND DAMAGED FLOOR TILES THROUGHOUT THE COOKS LINE AND DISH AREA. MUST REPLACE/REPAIR ALL AFFECTED AREAS.----MUST REMOVE ALL UNEVEN, SPRAY FOAM SEALANT ALONG BASEBOARD COVING THROUGHOUT THE SUSHI BAR AREA TO BE SMOOTH AND CLEANABLE.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsnotedCode 56Facility maintenance
Official wording
ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
Inspector’s notes
NOTED EMPLOYEES PERSONAL BAGS BEING STORED IN FOOD PREP AREAS. MUST PROVIDE DESIGNATED EMPLOYEE STORAGE NOT IN FOOD PREP OR FOOD CONTACT AREAS.
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
More about building upkeep issuesnotedCode 57Permits, training, and postings
Official wording
ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
Inspector’s notes
NO PROOF OF FOOD HANDLER TRAINING OR CERTIFICATES ON SITE FOR ALL REQUIRED EMPLOYEES.
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
More about paperwork, training, or posting issuesOfficial record from Chicago Department of Public Health, Jun 17, 2024 · Original Source