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AFC SUSHI @ JEWEL OSCO #3224

6430 W IRVING PARK RD, CHICAGO, IL 60634 · Grocery Store

Inspection summary

AFC SUSHI @ JEWEL OSCO #3224 has been inspected 13 times by Chicago Department of Public Health since May 10, 2016. The most recent inspection, on February 13, 2026, found no infractions.

4 of 13 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Food source, labelling and allergens, Handwashing and staff hygiene and Food temperature control.

The last 3 inspections in a row found no infractions. Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded 2 times across 2 separate inspections, most recently on July 11, 2022. For example: FOOD PROPERLY LABELED; ORIGINAL CONTAINER

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded 2 times across 2 separate inspections, most recently on February 27, 2020. For example: ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded 2 times across 2 separate inspections, most recently on February 27, 2020. For example: THERMOMETERS PROVIDED & ACCURATE

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded 2 times across 2 separate inspections, most recently on April 22, 2019. For example: CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded once on October 27, 2021. For example: NON-FOOD/FOOD CONTACT SURFACES CLEAN

About this data

These results come from Chicago Department of Public Health, which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

13 inspections

  1. Canvass

    0 infractions

  2. Canvass

    0 infractions

  3. Canvass

    0 infractions

  4. Canvass

    1 infraction

    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • INSTRUCTED TO CLEAN SPILLS UNDER 1-COMPARTMENT SINK.
  5. Canvass

    1 infraction

    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED STAINED CUTTING BOARD ON TOP OF PREP LINE COOLER.INSTRUCTED TO RESURFACE OR REPLACE THE CUTTING BOARDS AND MAINTAIN.
  6. Canvass

    1 infraction

    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • FOUND BULK FOOD WITH NO LABELING.(RICE CRUMBS,ETC.)MUST LABEL.
  7. Canvass

    2 infractions

    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED STAINED CUTTING BOARDS IN THE SUSHI PREP AREA.INSTRUCTED TO RESURFACE OR REPLACE THE CUTTING BOARDS.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • INSTRUCTED TO DETAIL CLEAN THE INTERIORS OF SUSHI PREP LINE COOLER TO REMOVE DRIED-UP FOOD DEBRIS.
  8. Canvass

    4 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • INSTRUCTED TO PROVIDE HAND WASHING SIGNAGE AT HAND SINK IN PREP AREA.
    • 23. PROPER DATE MARKING AND DISPOSITION
      • 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
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • INSTRUCTED TO PROVIDE THERMOMETER VISIBLE INSIDE WALK IN COOLER.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • INSTRUCTED TO REORGANIZE AND PROVIDE PROPER SHELVING/RACKS FOR FOOD SUPPLIES NEXT TO HANDSINK.
  9. Canvass

    3 infractions

    • 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
      • OBSERVED CONSUMER ADVISORY ON MENU HOWEVER THERE WERE NO DISCLOSURE OR REMINDER STATEMENTS.INSTRUCTED MANAGEMENT TO PUT DISCLOSURE AND REMINDER STATEMENTS ON MENU PERTAINING TO CONSUMER ADVISORY. PRIORITY FOUNDATION VIOLATION 7-38-005 NO CITATION ISSUED
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • OBSERVED LEAK AT BASE OF FAUCET AT EXPOSED HANDINK AT PREP AREA.INSTRUCTED MANAGEMENT TO REPAIR. CORE VIOLATION
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED CLUTTER NEXT TO FOOD PREP AREA.INSTRUCTED MANAGEMENT TO REMOVE CLUTTER FROM THIS AREA. CORE VIOLATION
  10. Canvass

    5 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • 2-102.11 OBSERVED NO EMPLOYEE HEATH POLICY ON SITE.INSTRUCTED MANAGEMENT TO CREATE A EMPLOYEE HEATH POLICY. PRIORITY FOUNDATION VIOLATION 7-38-012(a) NO CITATION ISSUED
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • 2-501.11 OBSERVED NO CLEAN UP SCHEDULE ON SITE.INSTRUCTED MANAGEMENT TO CREATE A CLEAN UP SCHEDULE. PRIORITY FOUNDATION VIOLATION 7-38-005.NO CITATION ISSUED.
    • 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
      • 3-603.11 OBSERVED NO CONSUMER ADVISORY ON PACKAGEING OR POSTED.INSTRUCTED MANAGEMENT TO GET CONSUMER ADVISORY AS STATED ABOVE. PRIORITY FOUNDATION VIOLATION 7-38-005 NO CITATION ISSUED
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6-201.11 OBSERVED FLOORS UNDER EXPOSED HANDSINK DIRTY.INSTRUCTED MANAGEMENT TO CLEAN FLOOR AT THIS AREA. CORE
    • 58. ALLERGEN TRAINING AS REQUIRED
      • PA 100-0367 OBSERVED NO ALLERGEN CERTIFICATION ON SITE.INSTRUCTED MANAGEMENT TO GET FOOD ALLERGEN CERTIFICATES
  11. Canvass

    2 infractions

    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • INSTRUCTED TO PROVIDE THERMOMETER VISIBLE AND ACCURATE INSIDE ALL COOLERS.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • INSTRUCTED TO PROPERLY USE STORAGE SHELVES 6" OFF THE FLOOR FOR EASY ACCESS ON CLEANING IN PREP/STORAGE AREA. NO MILK CRATES.
  12. License Re-Inspection

    0 infractions

  13. License

    1 infraction

    • 11. ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED
      • NO EXPOSED HAND SINK AT SUSHI PREP AREA, INSTRUCTED TO PROVIDE. CRITICAL VIOLATION 7-38-030.

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