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AFC Sushi @ Jewel Osco #3443

5343 N BROADWAY, CHICAGO, IL 60640 · Grocery Store

13 inspections

  1. Canvass

    0 infraction

  2. Canvass

    1 infraction

    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOOR WITH EXCESSIVE DUST AND DEBRIS UNDERNEATH PREP/DISPLAY COOLER
  3. Canvass

    1 infraction

    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED SOME FOOD DEBRIS ON FLOOR IN PREPARATION AREA. INSTRUCTED THE PERSON IN CHARGE TO DETAIL CLEAN AND MAINTAIN.
  4. Canvass

    0 infraction

  5. Canvass

    2 infractions

    • 1. PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES
      • PERSON IN CHARGE AT THE TIME OF INSPECTION DOES NOT HAVE A CITY OF CHICAGO SANITATION CERTIFICATE. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED -
    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • MANAGER ON DUTY DID NOT HAVE ORIGINAL AND VALID CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE POSTED. INSTRUCTED TO PROVIDE. A LEAST ONE CERTIFIED FOOD MANAGER MUST BE ON SITE WHEN FOOD IS HANDLED. PRIORITY FOUNDATION: 7-38-012, CITATION ISSUED.
  6. Canvass

    0 infraction

  7. Canvass

    3 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • FOUND NO EMPLOYEE HEALTH POLICY AT PREMISES. PRIORITY FOUNDATION. NO CITATION ISSUED. 7-38-010. MUST PROVIDE.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • FOUND NO VOMIT AND DIARRHEA CLEAN UP POLICY. PRIORITY FOUNDATION. NO CITATION ISSUED.7-38-005. MUST PROVIDE.
    • 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
      • FOUND NO REMINDER/ DISCLOSURE STATEMENT ON LABELING FOR RAW SUSHI BEING SOLD.PRIORITY FOUNDATION. NO CITATION ISSUED.7-38-005. MUST PROVIDE.
  8. Canvass

    1 infraction

    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • NOTED DUSTY VENTS AT THE SUSHI DISPLAY COOLER. INSTRUCTED TO CLEAN AND MAINTAIN.
  9. Canvass

    0 infraction

  10. Canvass

    2 infractions

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO CERTIFIED FOOD MANAGER ON SITE WHILE PREPARING AND SERVING SUSHI ROLL, SALMON SUSHI, SHRIMP SUSHI. SERIOUS VIOLATION 7-38-012. CA H. SUNG ARRIVED ON SITE AT 12:50PM.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • RUSTED AND DUST ACCUMULATED ON THE CEILING VENT COVER IN BOTH WASHROOMS. MUST REMOVE RUST,DUST AND MAINTAIN.
  11. Canvass

    1 infraction

    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • SLOW DRAINING HAND SINK BEHIND THE SUSHI BAR. INSTRUCTED TO CONTACT A PLUMBER TO REPAIR SINK AND MAINTAIN.
  12. Canvass

    4 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE: FRESH TUNA AT TEMP OF 47.6F TO 48F; FRESH SALMON AT TEMP OF 51.2F,BOTH PRODUCTS WERE STORED AT DISPLAY PREP COOLER WHICH MAINTAINS AIR TEMP OF 33.2F.TWO TRAYS OF READY TO EAT SUSHI:TUNA AND SALMON AT TEMP OF 44,4F TO 44.6F,BOTH TRAYS WERE STORED AT OPENED DISPLAY COOLER IN SELLING AREA,UNIT MAINTAIN AIR TEMP OF 36.3F ALL PRODUCTS WERE DISCARDED AND DENATURED.POUND 5,VALUE 25.COLD FOOD MUST MAINTAIN TEMP OF 40F AND BELOW. CRITICAL VIOLATION:7-38-005(A)
    • 6. HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS.
      • OBSERVED EMPLOYEE WITH FOOD GLOVES ON TALKING ON THE CELL PHONE AND WITHOUT REMOVING FOOD GLOVES AND WASHING HANDS WENT BACK AND HANDLED SUSHI PRODUCTS AND STORE THEM IN CONTAINERS,AND PLACED AT SELLING COOLER. INFORMATION ON HAND WASHING PROCEDURE GIVEN. CRITICAL VIOLATION:7-38-010(A)
    • 8. SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
      • NO SANITIZING SOLUTION PROVIDED AT THREE COMPARTMENT SINK.OBSERVED EMPLOYEE WASHING,RINSING A KNIFE,WHICH IS USED FOR FRESH FISH/SUSHI. SOLUTION CONCENTRATION WAS(0ppm);CHEMICAL DISPENSER NOT DISPENSING PROPER SOLUTION CONCENTRATION.SINK PROPERLY SET UP:WASH,RINSE AND SANITIZE,200ppm.TECHNICIAN CALLED CRITICAL VIOLATION:7-38-030
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO CERTIFIED FOOD HANDLER NOR PROOF OF VALID CITY SANITATION CERTIFICATE POSTED ON PREMISES.NO PROOF OF ENROLLMENT TO SANITATION CLASS PROVIDED.INSTRUCTED A CERTIFIED FOOD HANDLER IS REQUIRED WHEN POTENTIALLY HAZARDOUS FOOD IS HANDLED.PRESENTLY EMPLOYEE ARE MAKING SUSHI PRODUCTS. INSTRUCTED TO ENROLL TO SANITATION CLASS. SERIOUS VIOLATION: 7-38-012(a)
  13. License

    1 infraction

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • DEBRIS ON FLOOR UNDER THE ONE COMPARTMENT SINK,INSTRUCTED TO CLEAN AND MAINTAIN