Skip to content
Loading map…

AFC SUSHI @JEWEL-OSCO #3345

1224 S WABASH AVE, CHICAGO, IL 60605 · Grocery(Sushi prep)

Inspection summary

AFC SUSHI @JEWEL-OSCO #3345 has been inspected 26 times by Chicago Department of Public Health since April 9, 2010. The most recent inspection, on January 14, 2026, found no infractions.

5 of 26 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, Handwashing and staff hygiene and Pests.

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 7 times across 4 separate inspections, most recently on September 23, 2019. For example: PROPER HOT HOLDING TEMPERATURES

  • 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 3 times across 3 separate inspections, most recently on January 9, 2023. For example: ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded once on January 4, 2019. For example: REQUIRED RECORDS AVAILABLE: SHELLSTOCK TAGS, PARASITE DESTRUCTION

  • 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 9 times across 9 separate inspections, most recently on January 9, 2023. For example: PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

  • 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 9 times across 7 separate inspections, most recently on January 25, 2016. For example: PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED

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.

26 inspections

  1. Canvass

    0 infractions

  2. Canvass

    1 infraction

    • 58. ALLERGEN TRAINING AS REQUIRED
      • OBSERVED FOOD SERVICE SANITATION MANAGER WITHOUT FOOD ALLERGEN TRAINING CERTIFICATE. INSTRUCTED TO MEET REQUIREMENT.
  3. Canvass

    0 infractions

  4. Canvass

    2 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • 6-301.14 OBSERVED NO HAND WASHING SIGN AT THE HAND WASHING SINK. INSTRUCTED TO PROVIDE.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6-501.12 OBSERVED STANDING WATER ON THE FLOOR UNDER THE 3 COMPARTMENT SINK AND IN THE WALK IN COOLER. INSTRUCTED TO REMOVE.
  5. Canvass

    1 infraction

    • 58. ALLERGEN TRAINING AS REQUIRED
      • OBSERVED THE CERTIFIED FOOD MANAGER WITHOUT AN ALLERGEN TRAINING CERTIFICATE. MANAGEMENT INSTRUCTED TO HAVE ALL CERTIFIED FOOD MANAGERS OBTAIN THIS CERTIFICATE.
  6. Canvass

    1 infraction

    • 58. ALLERGEN TRAINING AS REQUIRED
      • OBSERVED THE CERTIFIED FOOD MANAGER WITHOUT AN ALLERGEN TRAINING CERTIFICATE. MANAGEMENT INSTRUCTED TO HAVE ALL CERTIFIED FOOD MANAGERS OBTAIN THIS CERTIFICATE.
  7. Canvass

    1 infraction

    • 58. ALLERGEN TRAINING AS REQUIRED
      • INSTRUCTED THE PERSON IN CHARGE THAT ALL CITY OF CHICAGO FOOD SERVICE MANAGERS MUST OBTAIN THE REQUIRED FOOD ALLERGEN TRAINING. (TWO FOOD SERVICE MANAGERS BUT ONE HAS THE ALLERGEN AT THIS TIME).
  8. Canvass

    3 infractions

    • 21. PROPER HOT HOLDING TEMPERATURES
    • 22. PROPER COLD HOLDING TEMPERATURES
    • 34. PLANT FOOD PROPERLY COOKED FOR HOT HOLDING
  9. Canvass Re-Inspection

    2 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • 2-102.14 N OBSERVED NO EMPLOYEE HEALTH POLICY ON SITE. MUST PROVIDE PRIORITY FOUNDATION VIOLATION 7-38-010 NO CITATION ISSUED.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • 2-501.11 OBSERVED NO VOMITOUS AND DIARRHEAL INCIDENT CLEAN UP POLICY IN PLACE AND KIT ON SITE. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION. 7-38-005. NO CITATION ISSUED.
  10. Canvass

    7 infractions

    • 1. PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES
      • OBSERVED PERSON IN CHARGE NOT ABLE TO DEMONSTRATE THE KNOWLEDGE NEEDED FOR FOOD PREPARATION. PERSON IN CHARGE WAS UNABLE TO CORRECTLY RESPOND TO THE INSPECTOR'S QUESTIONS. INSTRUCTED TO LEARN AND COMPLY.
    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • 2-102.12 OBSERVED FICILITY WITHOUT ORIGINAL CITY OF CHICAGO FOOD SERVICE MANAGER AND CERTIFICATE ON SITE OR POSTED. INFORMED PERSON IN CHARGE CITY OF CHICAGO ORIGINAL FOOD SERVICE CERTIFICATE MUST REMAIN POSTED ON SITE AND CERTIFIED MANAGER ON SITE DURING TCS FOOD PREP, COOKING, SERVING AND OPERATING HOURS. PRIORITY FOUNDATION VIOLATION 7-38-012. CITATION ISSUED.
    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • 2-102.14 N OBSERVED NO EMPLOYEE HEALTH POLICY ON SITE. MUST PROVIDE PRIORITY FOUNDATION VIOLATION 7-38-010 NO CITATION ISSUED.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • 2-501.11 OBSERVED NO VOMITOUS AND DIARRHEAL INCIDENT CLEAN UP POLICY IN PLACE AND KIT ON SITE. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION. 7-38-005. NO CITATION ISSUED.
    • 14. REQUIRED RECORDS AVAILABLE: SHELLSTOCK TAGS, PARASITE DESTRUCTION
      • OBSERVED FACILITY WITHOUT REQUIRED DOCUMENTATION OR PROPER RECORDS FOR PARASITE DESTRUCTION ON SITE FOR FACILITY FOR SUSHI IN MEAT DEPARTMENT AREA PREP KITCHEN. INFORMORED PERSON IN CHARGED REQUIRED DOCUMENTATION MUST OBTAIN AND MAINTAIN IN FACILITY FOR REVIEW. PRIORITY FOUNDATION VIOLATION 7-38-005. NO CITATION ISSUED.
    • 29. COMPLIANCE WITH VARIANCE/SPECIALIZED PROCESS/HACCP
      • OBSERVED FACILITY WITHOUT pH TEST STRIPS FOR SUSHI RICE AND pH READER IN DISREPAIR IN PREP KITCHEN AT SUSHI AREA. INFORMED PERSON IN CHARGE MUST OBTAIN AND MAINTAIN TEST STRIPS, AND REPAIR OR REPLACE pH METER. PRIORITY FOUNDATION VIOLATION. CITATION ISSUED. 7-38-005
    • 32. VARIANCE OBTAINED FOR SPECIALIZED PROCESSING METHODS
      • OBSERVED NO DOCUMENTATIION OF PROPOSED VARIANCE AND JUSTIFICATION AT THE SUSHI DEPARTMENT DURING TIME OF INSPECTION. INSTRUCTED TO MAINTAIN DOCUMENTATION OF PROPOSED VARIANCE AND JUSTIFICATION ON PREMISES AT ALL TIMES WHEN THERE IS NO HACCP OR VARIANCE ON SITE. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED.
  11. Canvass

    1 infraction

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED FLOORS UNDER PREP TABLES AND BEHIND COOLERS WITH ACCUMULATED FOOD AND DIRT DEBRIS. INSTRUCTED TO CLEAN ALONG THE WALLS AND IN ALL CORNERS AND MAINTAIN.
  12. Canvass

    2 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • THE INTERIOR OF THE FLOOR DRAINS AND FLOORS IN THE CORNER AND UNDER/AROUND THE PREP TABLES AND SINKS HAVE DIRT BUILD UP. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • NO STEM THERMOMETERS, INSTRUCTED TO OBTAIN STEM THERMOMETERS FOR INTERNAL TEMPERATURE TAKING OF POTENTIALLY HAZARDOUS FOODS. MAINTAIN.
  13. Canvass

    0 infractions

  14. Canvass

    0 infractions

  15. Canvass

    1 infraction

    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • CLUTTER NOTED UNDER PREP TABLE, INSTRUCTED TO REMOVE AND BETTER ORGANIZE
  16. Canvass

    0 infractions

  17. Canvass

    1 infraction

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS UNDER AND AROUND EQUIPMENT IN NEED OF CLEANING. MUST CLEAN AND MAINTAIN.
  18. Canvass

    1 infraction

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS THROUGHOUT IN NEED OF DETAIL CLEANING TO REMOVE BUILD UP AND STANDING WATER. MUST CORRECT AND MAINTAIN AT ALL TIMES
  19. Complaint

    3 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN AND MAINTAIN THE FAN COVERS INSIDE OF THE WALK IN COOLER.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST CLEAN AND MAINTAIN THE INTERIOR OF THE FLOOR DRAINS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST CLEAN AND MAINTAIN THE CEILING, WALLS AND VENTS IN THE PREP AREA.
  20. Canvass

    1 infraction

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST CLEAN AND MAINTAIN INTERIOR OF FLOOR DRAINS AND FLOORS IN CORNER.
  21. Canvass

    3 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • FOUND CLUTTER STORED ON SHELVING UNITS.(CLOTHES,ETC.)
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FOUND FLOORS NOT CLEAN BY ICE MACHINE AREAS.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • FOUND NO SPLASH GUARD BETWEEN HAND SINK AND 3 COMPARTMENT SINK.
  22. Canvass

    1 infraction

    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units. NO THERMOMETER INSIDE SUSHI REACH IN COOLER DISPLAY SECTION. MUST PROVIDE THERMOMETER FOR COOLER.
  23. Tag Removal

    1 infraction

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • Correct By: Tuesday, September 13, 2011 Violation Codes: 7-38-005 (B), 7-38-025 Inspector Comments: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. Correct By: Tuesday, September 13, 2011 Violation Codes: 7-38-005 (B), 7-38-025 Inspector Comments: Found sushi preparation table/ area not clean and organized.(found personal items stored below preparation table)
  24. Tag Removal

    1 infraction

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. Correct By: Tuesday, September 13, 2011 Violation Codes: 7-38-005 (B), 7-38-025 Inspector Comments: Found sushi preparation table/ area not clean and organized.(found personal items stored below preparation table)
  25. Canvass

    3 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. Found display reach in cooler at improper cold holding temperature. (49.0F). Tagged cooler. Critical violation . citation issued.
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • All cold food shall be stored at a temperature of 40F or less. Found 38 containers of sushi rolls at improper temperatures. temperatures noted 58.9F, 55.9, and 58.3F. (Sushi roll ingredients include salmon, crabmeat, and whitefish) Found 90 pounds of salads, 30 pounds of cheese, and 15 pounds of deli sandwiches at improper temperatures. Temperatures noted at 45.9, 47.3, and 50.8F. Critical violation. citation issued. Approximately 175 pounds of potentially hazardous food disposed. Monetary value about $950.00
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • Found sushi preparation table/ area not clean and organized.(found personal items stored below preparation table)
  26. Canvass

    2 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • Found shelving units cluttered inside walk in cooler used for sushi. (needs cleanig and order).
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • Found floors not clean at dishwashing areas.

Nearby inspected facilities

Own this business? Add a badge to your website