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AFC SUSHI @ JEWEL-OSCO #3262

4660 W IRVING PARK RD, CHICAGO, IL 60641 · Grocery Store

Inspection summary

AFC SUSHI @ JEWEL-OSCO #3262 has been inspected 21 times by Chicago Department of Public Health since September 8, 2010. The most recent inspection, on April 14, 2026, found no infractions.

8 of 21 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 temperature control, Cleaning and sanitizing and Handwashing and staff hygiene.

The last 4 inspections in a row found no infractions. The number of infractions per inspection has stayed roughly the same over time.

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 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 4 times across 4 separate inspections, most recently on May 8, 2017. For example: FACILITIES TO MAINTAIN PROPER TEMPERATURE

  • 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 21, 2019. For example: NON-FOOD/FOOD CONTACT SURFACES CLEAN

  • 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 once on November 27, 2018. For example: PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 12 times across 8 separate inspections, most recently on October 21, 2019. For example: FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 10 times across 7 separate inspections, most recently on November 14, 2022. For example: PHYSICAL FACILITIES INSTALLED, MAINTAINED & 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.

21 inspections

  1. Canvass

    0 infractions

  2. Canvass

    0 infractions

  3. Canvass

    0 infractions

  4. Canvass

    0 infractions

  5. Canvass

    1 infraction

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

    0 infractions

  7. Canvass

    1 infraction

    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • INSTRUCTED TO REPAIR LEAKY DRAIN PIPE UNDERNEATH MIDDLE COMPARTMENT OF THE 3 COMPARTMENT SINK.
  8. Canvass

    3 infractions

    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • INSTRUCTED TO REPAIR/REPLACE RUSTY (SUSHI SHELF) INSIDE THE WALK-IN-COOLER SUCH THAT IT IS MAINTAINED TO SMOOTH,EASILY CLEANABLE SURFACES.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN INTERIORS OF (SUSHI) ITEMS FRONT DISPLAY COOLER AND UNDERNEATH SHELF OF REAR PREP TABLES TO REMOVE ACCUMULATIONS OF DUSTS,DEBRIS WHERE NOTED TO MANAGER AT THIS TIME.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • INSTRUCTED TO DETAIL CLEAN AND SANITIZE WALLS AROUND THE HAND SINK TO REMOVE FOOD SPLASHED DEBRIS AND TO MAINTAIN.
  9. Canvass

    5 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • NO EMPLOYEES HEALTH POLICY. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION 7-38-010 - no citation issued
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • FOUND NO PROCEDURE/PLAN FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS. INSTRUCTED TO PROVIDE AND MAINTAIN APPROPRIATE SUPPLIES OR KIT. PRIORITY FOUNDATION VIOLATION 7-38-005 NO CITATION ISSUED
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • INSTRUCTED TO DETAIL CLEAN THE EXTERIOR DRAIN PIPE UNDERNEATH THREE COMPARTMENT SINK AND PREP SINK IN REAR TO REMOVE MOLD LIKE SUBSTANCE AND GRIME.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOORS ALONG THE WALLS AND IN ALL CORNERS THROUGHOUT THE WALK IN COOLER AND FOOD PREP AREA.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • Instructed TO CLEAN AND REMOVE UNNECESSARY ARTICLES,milk crates walk in cooler AREA AND IN FRONT AND REAR STORAGE AREA. USABLE ITEMS (FOOD AND NON FOOD) ITEMS MUST BE STORED 6" OFF THE FLOOR FOR EASY ACCESS ON CLEANING AND TO PREVENT PEST HARBORAGE. -
  10. Canvass Re-Inspection

    0 infractions

  11. Canvass

    2 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • PREP COOLER AT 50.0F AT THE TIME OF INSPECTION. NO POTENTIALLY HAZARDOUS AND OTHER FOODS STORED INSIDE THE COOLER. TAGGED THE PREP COOLER " HELD FOR INSPECTION". INSTRUCTED NOT USE UNTIL IT REACHING A TEMPERATURE OF 40.0F OR BELOW. CRITICAL VIOLATION 7-38-005(A)'
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • WIPING CLOTH FOR WIPING THE PREP TABLE,CHOPPING BOARDS MUST BE STORE ON A BUCKET WITH SANITIZING SOLUTION.
  12. Canvass

    1 infraction

    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • Found packaged sushi display case without thermometer. Must have thermometer in this display case, in a conspicuous spot. Must maintain same.
  13. Canvass

    2 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • THE FOLLOWING POTENTIALLY HAZARDOUS FOODS FOUND AT IMPROPER TEMPERATURES: 1LB OF CRAB @ 51F; 1/4 LB OF SHRIMP @ 46.9F; 3/4 LB OF TUNA @ 46.9F; 1/2 LB OF CRAB SALAD @ 54.8F; 1/3 LB OF SALMON @ 48.0F; 1/2 LB SHRIMP TEMPURA @ 48.2F. OPERATOR VOLUNTARILY DISCARDED AND DENATURED FOOD. INSTRUCTED TO MAINTAIN ALL POTENTIALLY HAZARDOUS FOODS AT PROPER TEMPERATURE. CRITICAL VIOLATION. CITATION ISSUED. 7-38-005(A).
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • VENT AND COMPRESSOR OF 2 DOOR COOLER NOT PROPERLY FUNCTIONING. DUST BUILD UP REMOVED DURING INSPECTING TO ALLOW PROPER AIR FLOW. INSTRUCTED TO MAINTAIN
  14. Canvass

    0 infractions

  15. Canvass

    2 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN INTERIOR AND EXTERIOR SURFACES OF COOKING AND COOLING EQUIPMENT IN PREP AREA.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • INSTRUCTED TO REPAIR LEAK FROM SOAP DISPENSER LINE AT 3 COMPARTMENT SINK.
  16. Canvass

    2 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOORS ALONG THE WALLS AND IN ALL CORNERS ESPECIALLY UNDERNEATH PREP TABLE, COOLER AND FREEZER.---------MUST DETAIL CLEAN AND MAINTAIN FLOOR DRAIN UNDER 1 COMPARTMENT SINK AND UNDER 3 COMPARTMENT SINK TO PREVENT PEST HARBORAGE.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • INSTRUCTED TO PROVIDE THERMOMETER VISIBLE INSIDE PREP COOLER.
  17. Canvass

    0 infractions

  18. Canvass

    3 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • Prep table lower shelving not clean need detailed cleaning.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • Floors under heavy equipment, prep tables, 3 compartment sink not clean needs cleaning(detailed).
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • Light shield in prep area not clean , needs cleaning.
  19. Canvass

    2 infractions

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. NO FOOD CERTIFIED MANAGER ON SITE WHILE PREPARING POTENTIALLY HAZARDOUS FOODS,SERIOUS VIOLATION,CITATION ISSUED,INSTRUCTED CERTIFIED FOOD MANAGER MUST BE PRESENT WHEN POTENTIALLY HAZARDOUS FOODS ARE BEING PREPARED AND SERVED
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. PREP COOLER UNCLEAN MUST CLEAN AND MAINTAIN
  20. Canvass

    2 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. COOLER SHELVES FOR SUSHI UNCLEAN,MUST CLEAN AND MAINTAIN
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors. EMPTY BOXES MUST BE REMOVED
  21. Canvass

    4 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • Freezer not working in prep area. Instructed to repair and have it running 0 F or below or remove freezer.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • Storage shelves under prep tables and unused freezer not cleaned. Instructed to detail clean and sanitize.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • Floor along wallbase not cleaned. Instructed to detail clean.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • Sushi/ Deli area not organized. Instructed to organize and detail clean cluttered area or remove all unused articles.

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