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GORILLA SUSHI

4945 N MILWAUKEE AVE, CHICAGO, IL 60630 · Restaurant

Résumé des inspections

GORILLA SUSHI a été inspecté 23 fois par Chicago Department of Public Health depuis le 12 mai 2015. La dernière inspection, le 9 février 2026, n'a relevé aucune infraction.

6 des 23 inspections au dossier n'ont relevé aucune infraction. Au cours des 12 derniers mois, il y a eu 3 inspections et 12 infractions relevées. Les constats à risque élevé ici concernent : Contrôle de la température des aliments, Nettoyage et désinfection et Protection des aliments contre la contamination.

Les inspections récentes ont relevé moins d'infractions que les précédentes; le dossier s'améliore donc.

Ce que signifient ces constats

Chaque autorité sanitaire formule ses infractions différemment; nous les regroupons donc selon leur importance pour la salubrité des aliments. Les constats à risque élevé sont ceux que les inspecteurs jugent critiques, car ils peuvent directement rendre quelqu'un malade.

  • Contrôle de la température des alimentsRisque élevé

    Les bactéries se multiplient le plus rapidement entre environ 4 °C et 60 °C. Les inspecteurs vérifient que les aliments froids restent froids, que les aliments chauds restent chauds, que les aliments cuits sont refroidis rapidement et que le personnel dispose de thermomètres précis. Les problèmes de température sont l'une des causes les plus fréquentes d'intoxication alimentaire; ils sont donc considérés comme critiques.

    Relevé 8 fois dans 7 inspections distinctes, la plus récente le 2 février 2026. Par exemple : TEMPÉRATURES D ' HOMOLOGATION PROPRIETE

  • Nettoyage et désinfectionRisque élevé

    Tout ce qui touche les aliments, comme les planches à découper, la vaisselle et les ustensiles, doit être lavé, rincé et désinfecté. Les inspecteurs vérifient la température du lave-vaisselle, la concentration du désinfectant et l'entreposage des linges. Une mauvaise désinfection laisse les bactéries survivre d'une utilisation à l'autre.

    Relevé 6 fois dans 4 inspections distinctes, la plus récente le 2 août 2022. Par exemple : SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES

  • Protection des aliments contre la contaminationRisque élevé

    Cela concerne l'entreposage, la préparation et la présentation des aliments : viande crue séparée des aliments prêts à manger, aliments couverts et rangés hors du sol, rien qui ne coule ou n'éclabousse dedans. La contamination croisée entre aliments crus et cuits est une voie directe pour la salmonelle et E. coli.

    Relevé 5 fois dans 5 inspections distinctes, la plus récente le 5 février 2026. Par exemple : CONTAMINATION PRÉVENUE DANS LA PRÉPARATION, LE STOCKAGE ET LE DÉPLACEMENT DES ALIMENTS

  • RavageursRisque élevé

    Signes de souris, de rats, de coquerelles ou de mouches, ou ouvertures et encombrement qui leur permettent d'entrer ou de se cacher. Les ravageurs transportent des bactéries et peuvent contaminer les aliments et les surfaces; toute activité est donc prise au sérieux et entraîne habituellement une visite de suivi.

    Relevé 2 fois dans 2 inspections distinctes, la plus récente le 6 août 2019. Par exemple : INSECTES, RODENTS ET ANIMAUX NON PRÉSENTÉS

  • Lavage des mains et hygiène du personnelRisque élevé

    Les mains sont le principal moyen par lequel des microbes comme le norovirus passent des personnes aux aliments. Les inspecteurs vérifient que les lavabos sont accessibles et approvisionnés, que le personnel se lave les mains au besoin, porte un couvre-chef et que les employés malades sont tenus à l'écart des aliments.

    Relevé une fois le 6 août 2019. Par exemple : PROCÉDURES DE RESPONSABILITÉ AUX ÉVÉNEMENTS DE VOTE ET DE DIARRHEAL

À propos de ces données

Ces résultats proviennent de Chicago Department of Public Health, qui inspecte les établissements alimentaires et d'autres installations publiques de la région. Nous republions les données de divulgation publiques de cette autorité et les actualisons régulièrement; le dossier officiel fait foi.

23 inspections

  1. Réinspection des toiles

    0 infraction

  2. Réinspection des toiles

    5 infractions

    • 10. AIDE À L ' AGRICULTURE PROFESSIONNELLE ET ACCESSIBLE
      • OBSERVED SOAP AND PAPER TOWELS IN A NON-HANDWASHING SINK AT THE FRONT PREP AREA. INSTRUCTED MANAGER TO REMOVE SOAP, PAPER TOWELS AND HAND WASH SIGNAGE.
    • 10. AIDE À L ' AGRICULTURE PROFESSIONNELLE ET ACCESSIBLE
      • OBSERVED COOKED RICE BEING DISPENSED IN REAR OF FACILITY WITHOUT HAND WASHING SINK. INSTRUCTED MANAGER TO INSTALL HAND WASHING SINK OR MOVE RICE COOKERS NEAR HAND WASHING SINK IN FRONT PREP AREA. PRIORITY FOUNDATION VIOLATION 7-38-030(C).
    • 39. CONTAMINATION PRÉVENUE DANS LA PRÉPARATION, LE STOCKAGE ET LE DÉPLACEMENT DES ALIMENTS
      • 3-307.11 OBSERVED UNSECURED FOOD COOLERS AND EQUIPMENT UNPROTECTED NEAR TOILET ROOM AREA WHERE CUSTOMERS WALK. INSTRUCTED MANAGER TO ENSURE LOCKS ARE ON COOLERS IN CUSTOMER ACCESSIBLE AREAS AND THAT ALL EQUIPMENT AND UTENSILS ARE PROTECTED FROM TAMPERING AND CONTAMINATION.
    • 52. ÉLIMINATION PROPRIETE DE L ' EAU ET DES DECHETS
      • 5-402.13 OBSERVED INADEQUATE WASTEWATER DISPOSAL AT THREE COMPARTMENT SINK. WHEN ONE COMPARTMENT DRAINS ANOTHER ONE FLOODS BEFORE GOING BACK DOWN. INSTRUCTED MANAGER TO SERVICE 3 COMPARTMENT SINK SO WATER DRAINS WITHOUT BACKING-UP. PRIORITY VIOLATION 7-38-030 (C). CITATION ISSUED.
    • 53. INSTALLATIONS DE TOLET: CONSTRUCTION PROPRIÉTAIRE, DÉLIVRANCE ET CLÉ
      • OBSERVED CUSTOMER BATHROOM ACCESSIBLE THROUGH WAREWASHING AND FOOD STORAGE AREA. INSTRUCTED MANAGER TO INSTALL PERMANENT DURABLE BARRIERS BETWEEN BATHROOMS AND FOOD PREP AREAS TO PREVENT CUSTOMERS FROM ENTERING AREAS. MANAGER INSTALLED CURTAINS. MUST NOT USE CURTAINS MUST USE SMOOTH, DURABLE, NON-ABSORBENT AND EASILY CLEANABLE MATERIAL. PRIORITY FOUNDATION VIOLATION 7-38-030(C).
  3. Toiles

    7 infractions

    • 10. AIDE À L ' AGRICULTURE PROFESSIONNELLE ET ACCESSIBLE
      • OBSERVED KNIFE AND SPONGE STORED IN HAND WASHING SINK. INSTRUCTED MANAGER TO ENSURE HAND WASHING SINK IS FOR HAND WASHING ONLY AND IS ACCESSIBLE AT ALL TIMES. ITEMS REMOVED FROM HAND WASHING SINK. PRIORITY FOUNDATION VIOLATION 7-38-030(C) CITATION ISSUED.
    • 22. TEMPÉRATURES D ' HOMOLOGATION PROPRIETE
      • OBSERVED SHRIMP ON COUNTER HELD AT AN INADEQUATE TEMPERATURE 77 F. INSTRUCTED MANAGER TO ENSURE ALL TCS FOODS ARE HELD AT A TEMPERATURE OF 41 F AND BELOW OR 135 F AND ABOVE. MANAGER DISCARDED 7 POUNDS OF SHRIMP ($25). PRIORITY VIOLATION 7-38-005 CITAITON ISSUED.
    • 35. MÉTHODES DE MODÈLE AGRÉÉES
      • OBSERVED SHRIMP THAWING IN STILL STANDING WATER IN 3 COMPARTMENT SINK. INSTRUCTED MANAGER TO RUN UNDER COLD WATER OR THAW IN COOLER.
    • 39. CONTAMINATION PRÉVENUE DANS LA PRÉPARATION, LE STOCKAGE ET LE DÉPLACEMENT DES ALIMENTS
      • OBSERVED FOOD COOLERS AND EQUIPMENT UNPROTECTED NEAR TOILET ROOM AREA WHERE CUSTOMERS WALK. INSTRUCTED MANAGER TO ENSURE LOCKS ARE ON COOLERS IN CUSTOMER ACCESSIBLE AREAS AND THAT ALL EQUIPMENT IS PROTECTED FROM TAMPERING.
    • 48. INSTALLÉES, PRINCIPALES ET UTILISÉES; ESSAIS
      • OBSERVED 3 COMPARTMENT SINK UNABLE TO PROVIDE A MINIMUM HOT WATER TEMPERATURE OF 110 F FOR WASH SOLUTION TEMPERATURE. INSTRUCTED MANAGER TO ENSURE A MINIMUM WASH SOLUTION TEMPERATURE OF 110 F. HOT WATER RESTORED PRIOR TO CONCLUSION OF INSPECTION. PRIORITY FOUNDATION VIOLATION 7-38-025 CITATION ISSUED.
    • 52. ÉLIMINATION PROPRIETE DE L ' EAU ET DES DECHETS
      • OBSERVED INADEQUATE WASTE WATER DISPOSAL AT THREE COMPARTMENT SINK. WHEN ONE COMPARTMENT DRAINS ANOTHER ONE FLOODS BEFORE GOING BACK DOWN.. INSTRUCTED MANAGER TO SERVICE 3 COMPARTMENT SINK. PRIORITY VIOLATION 7-38-030 (C). CITATION ISSUED
    • 53. INSTALLATIONS DE TOLET: CONSTRUCTION PROPRIÉTAIRE, DÉLIVRANCE ET CLÉ
      • OBSERVED CUSTOMER BATHROOM ACCESSIBLE THROUGH WAREWASHING AND FOOD STORAGE AREA. INSTRUCTED MANAGER TO INSTALL PERMANENT DURABLE BARRIERS BETWEEN BATHROOMS AND FOOD PREP AREAS TO PREVENT CUSTOMERS FROM ENTERING AREAS. PRIORITY FOUNDATION VIOLATION 7-38-030(C).
  4. Toiles

    0 infraction

  5. Non-inspection

    0 infraction

  6. Toiles

    1 infraction

    • 22. TEMPÉRATURES D ' HOMOLOGATION PROPRIETE
      • OBSERVED THE FOLLOWING TCS ITEMS HELD AT THE STATE IMPROPER TEMPERATURES IN REAR PREP COOLER: PREPACKAGED TUNA STEAKS HELD AT IMPROPER TEMPERATURES BETWEEN 53.6F AND 56.1F. MANAGEMENT DISCARDED APPROXIMATELY 15LBS OF PRODUCT VALUED AT APPROXIMATELY $300. INSTRUCTED TO MAINTAIN ALL TCS ITEMS AT OR BELOW 41F AT ALL TIMES. PRIORITY VIOLATION 7-38-005. CITATION ISSUED.
  7. Toiles

    0 infraction

  8. Toiles

    4 infractions

    • 10. AIDE À L ' AGRICULTURE PROFESSIONNELLE ET ACCESSIBLE
      • OBSERVED NO HANDWASHING SIGNAGE AT THE HANDSINK IN THE FRONT PREPARATION AREA. INSTRUCTED TO PUT HANDWASHING SIGNAGE AT HANDSINK INFORMING EMPLOYEES TO WASH THEIR HANDS.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • OBSERVED CUTTING BOARDS IN THE FRONT PREPARATION AREA COVERED WITH DEEP GROOVES AND DARK STAINS. INSTRUCTED TO REPAIR OR REPLACE AND MAINTAIN SMOOTH, CLEANABLE SURFACES.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • OBSERVED DEBRIS ON FLOORS ALONG WALLS UNDERNEATH THREE COMPARTMENT SINK. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.
    • 58. FORMATION D ' ALLERGÈNE
      • OBSERVED EXPIRED ALLERGEN AWARENESS TRAINING CERTIIFCATES. INSTRUCTED TO RENEW EXPIRED ALLERGEN TRAINING CERTIFICATES AND MAINTAIN.
  9. Réinspection de la plainte

    3 infractions

    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • 4-501.11--OBSERVED A TORN DOOR GASKET INSIDE OF THE FRONT 2 DOOR PREP COOLER.INSTRUCTED TO REPLACE THE TORN DOOR GASKET.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • 4-101.19-- INSTRUCTED TO DETAIL CLEAN THE INTERIORS OF CABINETS AND STORAGE SHELFS AT FRONT FOOD PREP AREA TO REMOVE SPILLED DRIED UP FOOD DEBRIS.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • 6-201.15-- OBSERVED CARDBOARD ON THE FLOOR OF THE FRONT PREP AREA BENEATH THE RUBBER MATS. INSTRUCTED TO REMOVE THE CARDBOARD FROM THE FLOOR.
  10. Plainte

    7 infractions

    • 25. CONSULTATION DES CONSOMMATEURS POUR LES ALIMENTS RAW/UNDERCOOKED
      • FOUND IN-COMPLETE CONSUMER ADVISORY DISCLOSURE STATEMENT ON THE MENUS. INSTRUCTED MANAGEMENT TO DISCLOSE WHICH FOODS CAN BE ORDERED "RAW" OR UNDER COOKED AND LINK THOSE FOODS WITH AN ASTERISK (*) TO A REMINDER STATEMENT THAT STATES THAT EATING RAW OR UNDER COOKED FOODS CAN INCREASE YOUR RISK OF FOOD BORNE ILLNESS ON THE MENUS. PRIORITY FOUNDATION VIOLATION 7-38-005.
    • 41. CLOTS WIPING: UTILISÉS ET CONSERVÉS PROPRIÉTÉS
      • OBSERVED DIRTY WIPING CLOTHS ON PREP TABLES AT FRONT FOOD PREP AREA.INSTRUCTED TO PROPERLY STORE ALL WASHCLOTHS IN A SANITIZING SOLUTION ESPECIALLY WHEN NOT IN USE.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • OBSERVED A TORN DOOR GASKET INSIDE OF THE FRONT 2 DOOR PREP COOLER.INSTRUCTED TO REPLACE THE TORN DOOR GASKET.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • INSTRUCTED TO DETAIL CLEAN THE INTERIORS OF CABINETS AND STORAGE SHELFS AT FRONT FOOD PREP AREA TO REMOVE SPILLED DRIED UP FOOD DEBRIS.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • INSTRUCTION DE DÉTAILLER L'INTERIEUR DES COOLERS MICROWAVE ET PREP.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • OBSERVED CARDBOARD ON THE FLOOR OF THE FRONT PREP AREA BENEATH THE RUBBER MATS. INSTRUCTED TO REMOVE THE CARDBOARD FROM THE FLOOR.
    • 56. VENTILATION ADEQUATE ET LIGHTING; ZONES DÉSIGNÉES UTILISÉES
      • INSTRUCTED TO DETAIL CLEAN LIGHT FIXTURES AT FRONT FOOD PREP AREA TO REMOVE ACCUMULATIONS OF HANGING DUSTS.
  11. Toiles

    2 infractions

    • 39. CONTAMINATION PRÉVENUE DANS LA PRÉPARATION, LE STOCKAGE ET LE DÉPLACEMENT DES ALIMENTS
      • OBSERVED CARDBOARD BOXES UNDERNEATH RUBBER FLOOR MATS IN FOOD PREP AREA. INSTRUCTED TO REMOVE AND ENSURE ALL SURFACES ARE SMOOTH AND CLEANABLE.
    • 58. FORMATION D ' ALLERGÈNE
      • OBSERVED ONE CERTIFIED MANAGER WITHOUT ALLERGEN TRAINING. INSTRUCTED ALL EMPLOYEES HOLDING A CITY OF CHICAGO FOODSERVICE MANAGER CERTIFICATE MUST COMPLETE ALLERGEN TRAINING AND MAINTAIN RECORDS THEREOF ON SITE AT ALL TIMES.
  12. Toiles

    4 infractions

    • 23. MARQUAGE ET ÉLIMINATION DES DATES DE MISE EN OEUVRE
      • TIME/TEMPERATURE CONTROL FOR SAFETY FOODS(TCS FOODS) COOKED/PREPARED/READY-TO-EAT (TCS FOODS) IN COOLERS MUST BE PROPERLY DATED WHEN FOOD PRODUCTS ARE HELD OVER 24 HOURS.(AT THIS TIME,MANAGER DISCARDED COOKED RICE WITH NO LABEL/DATE MARKING (TCS FOODS) HELD OVER 24 HOURS IN COOLER).PRIORITY FOUNDATION VIOLATION 7-38-005,CITATION ISSUED,COS.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • OBSERVED A TORN DOOR GASKET INSIDE OF THE 1 DOOR PREP COOLER. MANAGEMENT INSTRUCTED TO REPLACE THE TORN DOOR GASKET.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • INSTRUCTED TO DETAIL CLEAN THE DRIED UP FOOD DEBRIS INSIDE SMALL TOASTER OVEN IN FOOD PREP AREA AND TO MAINTAIN.
    • 56. VENTILATION ADEQUATE ET LIGHTING; ZONES DÉSIGNÉES UTILISÉES
      • INSTRUCTED TO REPLACE BURNT-OUT LIGHT BULB IN REAR 1 DOOR STAND UP COOLER AND MAINTAIN ADEQUATE LIGHTING AT ALL TIMES.
  13. Plainte abrégée

    3 infractions

    • 10. AIDE À L ' AGRICULTURE PROFESSIONNELLE ET ACCESSIBLE
      • OBSERVED NO HAND SINK NEXT TO 3 COMPARTMENT. INSTRUCTED TO INSTALL HANDSINK WITH HOT AND COLD RUNNING WATER, EQUIPPED WITH SOAP AND PAPER TOWEL NEXT TO THE THREE COMPARTMENT SINK. PRIORITY FOUNDATION VIOLATION 7-38-030(C) NO CITATION ISSUED.
    • 23. MARQUAGE ET ÉLIMINATION DES DATES DE MISE EN OEUVRE
      • INSTRUCTED TO PROPERLY LABEL AND DATE READY TO EAT TCS FOODS HELD OVER 24 HOURS INSIDE COOLERS. MUST IDENTIFY PRODUCT SHELF LIFE OR "CONSUME BY" DATING (7 DAYS FROM PREPARATION DATE). PRIORITY FOUNDATION VIOLATION 7-38-005 NO CITATION ISSUED
    • 56. VENTILATION ADEQUATE ET LIGHTING; ZONES DÉSIGNÉES UTILISÉES
      • OBSERVED NO LIGHT BULB IN REAR STANDING COOLER. INSTRUCTED TO REPLACE WITH WORKING LIGHT BULB.
  14. Réinspection des toiles

    3 infractions

    • 10. AIDE À L ' AGRICULTURE PROFESSIONNELLE ET ACCESSIBLE
      • OBSERVED NO HAND SINK NEXT TO 3 COMPARTMENT. INSTRUCTED TO INSTALL HANDSINK WITH HOT AND COLD RUNNING WATER, EQUIPPED WITH SOAP AND PAPER TOWEL NEXT TO THE THREE COMPARTMENT SINK. PRIORITY FOUNDATION VIOLATION 7-38-030(C) NO CITATION ISSUED.
    • 23. MARQUAGE ET ÉLIMINATION DES DATES DE MISE EN OEUVRE
      • INSTRUCTED TO PROPERLY LABEL AND DATE READY TO EAT TCS FOODS HELD OVER 24 HOURS INSIDE COOLERS. MUST IDENTIFY PRODUCT SHELF LIFE OR "CONSUME BY" DATING (7 DAYS FROM PREPARATION DATE). PRIORITY FOUNDATION VIOLATION 7-38-005 NO CITATION ISSUED
    • 56. VENTILATION ADEQUATE ET LIGHTING; ZONES DÉSIGNÉES UTILISÉES
      • OBSERVED NO LIGHT BULB IN REAR STANDING COOLER. INSTRUCTED TO REPLACE WITH WORKING LIGHT BULB.
  15. Toiles

    12 infractions

    • 3. GESTION, EMPLOYÉS ALIMENTAIRES ET EMPLOYÉS CONDITIONNELS; CONNAISSANCES, RESPONSABILITÉS ET RAPPORTS
      • 2-102.14 (A) FOUND NO EMPLOYEE HEALTH POLICY/TRAINING ON SITE. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION VIOLATION 7-38-010 NO CITATION ISSUED
    • 5. PROCÉDURES DE RESPONSABILITÉ AUX ÉVÉNEMENTS DE VOTE ET DE DIARRHEAL
      • 2-501.11 FOUND NO PROCEDURE/PLAN FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS. INSTRUCTED TO PROVIDE AND MAINTAIN REQUIRED PROCEDURE/PLAN AND APPROPRIATE SUPPLIES OR KIT. (NECESSARY ITEMS AT A MINIMUM: GLOVES, FACE MASKS, DISPOSABLE MOPS AND APPROPRIATE SANITIZER/SPRAY THAT KILLS NOROVIRUS) PRIORITY FOUNDATION VIOLATION 7-38-005 NO CITATION ISSUED
    • 10. AIDE À L ' AGRICULTURE PROFESSIONNELLE ET ACCESSIBLE
      • OBSERVED NO HAND SINK NEXT TO 3 COMPARTMENT. INSTRUCTED TO INSTALL HANDSINK WITH HOT AND COLD RUNNING WATER, EQUIPPED WITH SOAP AND PAPER TOWEL NEXT TO THE THREE COMPARTMENT SINK. PRIORITY FOUNDATION VIOLATION 7-38-030(C) NO CITATION ISSUED.
    • 22. TEMPÉRATURES D ' HOMOLOGATION PROPRIETE
      • OBSERVED TEMPURA SHRIMP AND MAYO BASED SAUCES STORED ON TOP OF PREP TABLE AT IMPROPER TEMPERATURE REQUIREMENT WITH AN INTERNAL TEMPERATURE OF 78.2 F FOR SHRIMP AND 65.5 F FOR SAUCES. INSTRUCTED MANAGER, TCS FOODS MUST MAINTAIN COLD HOLDING TEMPERATURE OF BELOW 41 F AND HOT HOLDING TEMPERATURE OF ABOVE 135 F. MANAGEMENT DISCARDED THE SAID FOOD PRODUCT. TOTAL VALUE$ 27.00 AND TOTAL WEIGHT 2 LBS. PRIORITY VIOLATION 7-38-005. CITATION ISSUED.
    • 23. MARQUAGE ET ÉLIMINATION DES DATES DE MISE EN OEUVRE
      • INSTRUCTED TO PROPERLY LABEL AND DATE READY TO EAT TCS FOODS HELD OVER 24 HOURS INSIDE COOLERS. MUST IDENTIFY PRODUCT SHELF LIFE OR "CONSUME BY" DATING (7 DAYS FROM PREPARATION DATE). PRIORITY FOUNDATION VIOLATION 7-38-005 NO CITATION ISSUED
    • 25. CONSULTATION DES CONSOMMATEURS POUR LES ALIMENTS RAW/UNDERCOOKED
      • 3-603.11 FOUND NO CONSUMER ADVISORY OR DISCLOSURE POSTED AND ON MENUS FOR RAW/UNDERCOOKED FOODS. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION VIOLATION 7-38-005 NO CITATION ISSUED
    • 36. THÉROMÈTRES PREVUS ET ACCURÉS
      • OBSERVED SOME COOLERS WITHOUT THERMOMETERS EASILY ACCESSIBLE. INSTRUCTED TO PLACE ACCESSIBLE AND VISIBLE THERMOMETERS IN EACH COOLER.
    • 37. PRODUITS ALIMENTAIRES LABÉLIS; CONTENEUR ORIGINAL
      • OBSERVED CONTAINERS OF PANKO CRUMBS AND OTHER INGREDIENTS WITHOUT LABELS. INSTRUCTED MANAGEMENT TO LABEL WITH THE COMMON NAME OF THE INGREDIENT.
    • 38. INSECTES, RODENTS ET ANIMAUX NON PRÉSENTÉS
      • OBSERVED OVER 30 SMALL LIVE FLIES ON BACK WALL SEPARATING DINING AREA FROM PREP CORNER AND IN REAR STORAGE AREA. INSTRUCTED TO REMOVE, CLEAN AND SANITIZE THE AFFECTED AREAS. RECOMMEND TO CONTACT LICENSED PEST CONTROL FOR SERVICE. PRIORITY FOUNDATION VIOLATION 7-38-020(a) CITATION ISSUED.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • OBSERVED BUILD UP OF DUST ON VENTS AND DIRT AND DEBRIS ON FLOOR UNDERNEATH THREE COMPARTMENT SINK. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • INSTRUCTED TO CLEAN AND MAINTAIN CEILING AND CEILING VENT COVER WITH DUST ACCUMULATION ABOVE DINING AREA
    • 56. VENTILATION ADEQUATE ET LIGHTING; ZONES DÉSIGNÉES UTILISÉES
      • OBSERVED NO LIGHT BULB IN REAR STANDING COOLER.INSTRUCTED TO REPLACE WITH WORKING LIGHTBULB.
  16. Toiles

    6 infractions

    • 31. UTENSILS D ' UTILISATION MULTIELLE ET ARTICLES DE SERVICE UNIQUE PROPRIÉTÉ : PAS DE REUSSE D ' ARTICLES DE SERVICE UNIQUE
      • Instructed to properly store and invert clean multi-use utensils/forks/spoons (handles-up) stored on table at food prep area to prevent contamination before use and maintain.
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • Observed torn gasket at the (1) door refrigerator at food prep area.Instructed to replace and maintain.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • Detail clean and re-organize food prep area shelvings and interiors of cabinets and fan cover inside the rear 1 door stand-up cooler need cleaning to remove dusts build-up and maintain.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • Remove dusts accumulations at ceiling light fixtures over the sushi prep line area and detail clean and sanitize walls throughout the food prep area to remove food debris splashed and maintain.
    • 40. RÉFRIGÉRATION ET THÉROMÈTRES MÉTAUX
      • Observed no thermometer inside the sushi prep line cooler.Instructed to provide and maintain a working visible thermometer inside said cooler.
    • 43. ALIMENTAIRES (ICE) ÉLIMINANT LES UTENSILS, LES CLOTS DE LA WASH PROPRIÉTÉ
      • Instructed to properly store wiping cloths in a clean bucket with sanitizing solution and maintain.
  17. Réinspection des toiles

    0 infraction

  18. Toiles

    5 infractions

    • 17. ALIMENTS POTENTIELMENT DANGEREUX PROFESSIONNELMENT
      • FOUND POTENTIALLY HAZARDOUS FOODS (RAW FISH) IMPROPERLY THAWING IN A BUCKET WITH WATER. NOTED RAW FISH INTERNAL TEMPERATURE OF 36.7F. INSTRUCTED MANAGER, THAWING OF FROZEN FOOD FOR FURTHER PROCESSING OF USE MUST BE ACCOMPLISHED BY STORAGE IN A COOLER AT 40.0F OR BY ANOTHER APPROVED METHOD (UNDER POTABLE RUNNING WATER AT A TEMPERATURE OF BELOW 70.0F, WITH SUFFICIENT WATER VELOCITY TO AGITATE AND FLOAT OFF LOOSE INTO THE OVERFLOW OR IN A MICROWAVE OVEN ONLY WHEN THE FOOD WILL BE IMMEDIATELY TRANSFERRED TO A CONVENTIONAL COOKING FACILITIES AS PART OF A CONTINUOUS COOKING PROCESS). SERIOUS VIOLATION 7-38-005 (A)
    • 18. AUCUNE PREUVE D ' OUVERTURES OU D ' OUVERTURES OUVERTES PROTÉGÉES/RODENTES, UNE LOGE ÉCRITE EST DISPONIBLE AUX INSPECTEURS
      • FOUND FRONT ENTRANCE BOTTOM DOOR NOT RODENT PROOFED WITH 1/4 INCH GAP/OPENING. INSTRUCTED TO RODENT PROOF BOTTOM OF THE SAID DOOR. SERIOUS VIOLATION 7-38-020
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • FOUND KNIVES STORED LAYING UNDERNEATH EXPOSED HAND SINK CABINET BEHIND FRONT PREP AREA. INSTRUCTED TO PROPERLY STORE KNIVES IN A KNIFE RACK OR MAGNETIC STRIP.-------------INSTRUCTED TO RE CAULK WORN OUT CAULKING WITH BLACK MOLD LIKE BUILD-UP AROUND MOP SINK IN FRONT PREP AREA.------------MUST CLEAN AND REPAINT RUSTY EXTERIOR TOP OF GREASE BOX UNDERNEATH 3 COMPARTMENT SINK IN FRONT PREP AREA.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN CEILING VENT COVER WITH EXCESSIVE DUST INSIDE WASHROOM AND CEILING VENT COVER ABOVE DINING/STORAGE AREA.
    • 40. RÉFRIGÉRATION ET THÉROMÈTRES MÉTAUX
      • J'AI CHERCHÉ À LES PROTÉGER.
  19. Réinspection des toiles

    2 infractions

    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • Observed dirt and debris on the floors under and around equipment and along the walls. Instructed facility to clean and maintain.
    • 45. PRESCRIPTIONS CONCERNANT LES ALIMENTAIRES
      • Not all foodhandlers have foodhandler certificates. Instructed facility to correct and maintain.
  20. Toiles

    8 infractions

    • 11. NUMÉRO D ' ADÉQUAT, CONVENU, ACCESSIBLE, DÉSIGNÉ ET MAINTENANT
      • Observed the exposed handsink inaccessible due to a large bucket of water and fish sitting inside the handsink. Instructed facility to maintain handsink accessible at all times. Facility corrected during inspection. Critical violation 7-38-030.
    • 17. ALIMENTS POTENTIELMENT DANGEREUX PROFESSIONNELMENT
      • Observed improper thawing: facility had frozen fish in a large bucket of water in the exposed handsink with no water continuously running. Fish was at a temperature of 32.3f. Facility corrected during inspection by placing under running water in the three compartment sink. Instructed facility that thawing must only occur via an approved method: Thawing of frozen food for further processing of use shall be accomplished by storage in a refrigerator at 40°F or less, under potable running water at a temperature of 70°F or below, with sufficient water velocity to agitate and float off loose food particles into the overflow, or In a microwave oven only when the food will be immediately transferred to conventional cooking facilities as part of a continuous cooking process or when the entire, uninterrupted cooking process takes place in the microwave oven. Serious violation 7-38-005(a).
    • 21. * MANAGER DES ALIMENTS CERTIFIÉS SUR LE SITE QUAND LES ALIMENTS POTENTIELMENT DANGERS SONT PRÉPARÉS ET SERVÉS
      • Observed not city of Chicago certified foodservice manager on site. Instructed facility that a city of Chicago certified foodservice manager must be on site at all times when potentially hazardous foods (fish, shrimp, etc) are being prepared and/or served. Serious violation 7-38-012(a).
    • 29. VIOLATION(S) MINORALE(S) PRÉCÉDENTE(S) CORRECTÉE(S) 7-42-090
      • Previous minor violations not corrected from report # 1948784, dated 8-4-16: Violation 30- "Instructed facility to label and maintain all prepared foods." Violation 34- "Observed the floor around the grease trap to have dirt and debris. Instructed facility to clean and maintain." Violation 38- "Observed an old drain pipe near the utility sink that is uncapped. Instructed facility to cap and maintain." Violation 43- "Observed cleaning rags stored on counters out of cleaning solution and a dirty worn wash cloth on top of the toaster oven and knives stored on top of it. Instructed facility to store knives in a sanitary manner and to not store washcloths on prep tables or toaster oven." Instructed to correct all and maintain. Serious violation 7-42-090.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • Observed dirt and food debris on prep surface areas. Instructed facility to clean and maintain.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • Observed dirt and debris on the floors under and around equipment and along the walls. Instructed facility to clean and maintain.
    • 42. MÉTHODE D ' APPROPRIATION APPROPRIÉE DES RESTRAINTES DE L ' ALIMENTATION ET DE L ' APPAREIL CLÉ
      • Observed food handlers working without hair restraints. Instructed facility that all food handlers must work with hair restraints. Correct and maintain.
    • 45. PRESCRIPTIONS CONCERNANT LES ALIMENTAIRES
      • Not all foodhandlers have foodhandler certificates. Instructed facility to correct and maintain.
  21. Toiles

    6 infractions

    • 2. LES INSTALLATIONS POUR MAINTENIR LA TEMPÉRATURE PROPER
      • Observed the sushi display cooler, unused, maintaining a temperature of 48.1f. Operator stated that it had not been working. Tagged cooler held for inspection by CDPH. Instructed not to use until CDPH approves. Instructed to repair and maintain so cooler maintains a temperature of 40f or below. No citation issued. Critical violation 7-38-005(a).
    • 3. MOYENS ALIMENTAIRES POTENTIELLEMENT DANGEREUX EXIGENCE DE TEMPÉRATURE POUR LE STOCKAGE, LA PRÉPARATION ET LE SERVICE
      • Observed 9lbs of food at improper temperatures on the prep tables: Fish ranging from 44.2f-68.1f, scallops at 65.6f, sushi at 70.1f, in the toaster oven which was not on: 1lb of fish at 121.3f. Operator discarded and denatured said food valued at $120 (as stated by operator). Instructed to maintain at 40f or below or 140f or above. Critical citation issued 7-38-005(a).
    • 30. ALIMENTATION EN CONTENEUR ORIGINAL, LABÉ DE LA PROPRIÉTÉ : CONSULTATOIRE DU CUSTOMER POSTE AU CAS DE BESOIN
      • Instructed facility to label and maintain all prepared foods.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • Observed the floor around the grease trap to have dirt and debris. Instructed facility to clean and maintain.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • Observed an old drain pipe near the utility sink that is uncapped. Instructed facility to cap and maintain.
    • 43. ALIMENTAIRES (ICE) ÉLIMINANT LES UTENSILS, LES CLOTS DE LA WASH PROPRIÉTÉ
      • Observed cleaning rags stored on counters out of cleaning solution and a dirty worn wash cloth on top of the toaster oven and knives stored on top of it. Instructed facility to store knives in a sanitary manner and to not store washcloths on prep tables or toaster oven.
  22. Toiles

    0 infraction

  23. Licence

    4 infractions

    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • NO SPLASH GUARD BETWEEN THE EXPOSED HANDS SINK AND PREP COUNTER,INSTRUCTED TO PROVIDE ON BOTH SIDE OF THE EXPOSED HANDS SINK SPLASH GUARD,SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT MATERIAL WOOD UNDER THE COUNTER TOP SURFACE NOT SMOOTH,CLEANABLE.SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT MATERIAL
    • 36. LUTTE CONTRE L ' ÉCLAIRAGE : CANDIDATS MINIMAUX EXIGÉS DE LUMIÈRE PROVIDÉE, FIXTURES
      • FIVE LIGHT FIXTURE ABOVE THE SUSHI PREP/SERVING AREA,INSTRUCTED TO PROVIDE LIGHT SHIELD OR PROVIDE COATED LIGHT BULBS.
    • 40. RÉFRIGÉRATION ET THÉROMÈTRES MÉTAUX
      • NO STEM THERMOMETER PROVIDED ON PREMISES,INSTRUCTED TO PROVIDE.
    • 41. PREMISSAIRES MAINTENUS NON LITTRE, ARTICLES NON NÉCESSAIRES, MATÉRIEL DE CLASSEMENT PROPRIÉTÉ
      • OBSERVED WOOD AND OTHER ITEMS ON FLOOR AND BY THE WALL OUTSIDE REAR AREA/GANGWAY. MUST REMOVE ITEMS MENTIONED TO MINIMIZE RODENT ACTIVITY

Établissements inspectés à proximité

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