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AFC Sushi @ Jewel Osco #3407

5516 N CLARK ST, CHICAGO, IL 60640 · Grocery Store

Inspection summary

AFC Sushi @ Jewel Osco #3407 has been inspected 16 times by Chicago Department of Public Health since June 16, 2014. The most recent inspection, on April 22, 2026, recorded 1 infraction.

5 of 16 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Food temperature control, Protecting food from contamination and Handwashing and staff hygiene.

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 5 times across 5 separate inspections, most recently on April 1, 2024. 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 3 times across 3 separate inspections, most recently on May 1, 2025. For example: CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

  • 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 August 30, 2018. For example: PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

  • 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 once on September 16, 2016. For example: FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded 5 times across 5 separate inspections, most recently on April 22, 2026. For example: CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE

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.

16 inspections

  1. Canvass

    1 infraction

    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • OBSERVED NO VALID CITY OF CHICAGO FOOD SANITATION CERTIFICATE POSTED ON THE PREMISES. MANAGEMENT INSTRUCTED THAT A CERTIFIED FOOD MANAGER MUST BE PRESENT WITH A VALID CITY OF CHICAGO FOOD SANITATION CERTIFICATE AT ALL TIMES TCS FOODS ARE BEING PREPARED OR SERVED. PRIORITY FOUNDATION VIOLATION 7-38-012. CITATION ISSUED.
  2. Canvass

    1 infraction

    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • OBSERVED NAPKINS STORED IN DIRECT CONTACT WITH SALMON AND TUNA IN THE PREP COOLER. INSTRUCTED MANAGEMENT AND FOOD EMPLOYEE NOT STORE NAPKINS OR LINENS IN DIRECT CONTACT WITH FOOD ITEMS. FOOD EMPLOYEE REMOVED NAPKINS FROM FOOD CONTAINERS-COS
  3. Canvass

    1 infraction

    • 36. THERMOMETERS PROVIDED & ACCURATE
      • INSTRUCTED TO PROVIDE THERMOMETER VISIBLE INSIDE SUSHI PREP COOLER.
  4. Canvass

    2 infractions

    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • OBSERVED NO SPLASHGUARD BETWEEN EXPOSED HAND SINK PREP TABLE COUNTERTOP IN THE PREP AREA. INSTRUCTED THE PERSON IN CHARGE TO INSTALL A WASHABLE SPLASHGUARD AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED FWOOD DEBRIS ON FLOORS THROUGHOUT THE PREP AREA. INSTRUCTED THE PERSON IN CHARGE TO DETAIL CLEAN FLOORS AND MAINTAIN.
  5. Canvass

    1 infraction

    • 58. ALLERGEN TRAINING AS REQUIRED
      • NO FOOD ALLERGEN TRAINING CERTIFICATES ON PREMISES. INSRUCTED ALL CITY OF CHICAGO CERTIFIED FOOD MANAGERS MUST HAVE FOOD ALLERGEN TRAINING CERTIFICATES ON PREMISES.
  6. Canvass

    0 infractions

  7. Canvass

    2 infractions

    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • NOTED NO CERTIFIED FOOD MANAGER ON DUTY WHILE TCS FOODS (SUSHI ETC.) WERE BEING PREPARED AND SERVED. INSTRUCTED MANAGEMENT THAT A CERTIFIED FOOD MANAGER MUST BE PRESENT AT ALL TIMES TCS FOODS ARE PREPARED AND SERVED AND ALSO THE PERSON IN CHARGE MUST HAVE A CITY OF CHICAGO CERTIFICATE BY NEXT INSPECTION (UPON BEING INSPECTED) PRIORITY FOUNDATION VIOLATION 7-38-012. CITATION ISSUED
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • NOTED NO SPLASH GUARD BETWEEN EXPOSED HAND SINK AND PREP SUSHI PREP COUNTER. MUST INSTALL A WASHABLE SPLASH GUARD.
  8. Canvass

    0 infractions

  9. Canvass

    4 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • 2-012.14(A) NOTED NO EMPLOYEE HEALTH POLICY ON SITE AT THE TIME OF INSPECTION FOLLOWING THE NEW CODE AND GUIDELINES. INSTRUCTED TO HAVE A POLICY FOR ALL EMPLOYEES. PRIORITY FOUNDATION VIOLATION #7-38-012(A). NO CITATION ISSUED TODAY
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • 2-501.11 MANAGEMENT UNABLE TO PROVIDE PROCEDURE FOR CLEANING UP VOMITING AND DIARRHEA. INSTRUCTED TO HAVE ONE IN PLACE INCLUDING THE CHEMICALS TO BE USED. PRIORITY FOUNDATION VIOLATION #7-38-005. NO CITATION ISSUED TODAY.
    • 22. PROPER COLD HOLDING TEMPERATURES
      • 3-501.11(A)(2)(A) NOTED INTERNAL TEMPERATURE OF THE FOLLOWING TIEM/TEMPERATURE CONTROL FOR SAFETY FOOD TO BE IMPROPER AT THE SUSHI DISPLAY COOLER:-AVOCADO 63.1F, CUCUMBER 45.3F, RAINBOW ROLL SUSHI 46.9F, COUNTRY SHRIMP SUSHI 44.7F, SPICY TUNA SUSHI 46.4F, SPICY SALMON SUSHI 48.1F. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 147 LBS OF PRODUCTS WORTH $165.00 THROUGH DENATURING PROCESS. PRIORITY VIOLATION #7-38-005
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • 4-204.18(C) NOTED HEAVY ICE BUILD UP INSIDE THE WALK IN FREEZER OF THE BASEMENT FOOD/DRY STORAGE AREA. INSTRUCTED TO CLEAN, REPAIR AND MAINTAIN THE CONDENSATION UNIT.
  10. Canvass

    3 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE.FOUND BROWN RICE STORED ON TOP PREP TABLE AT TEMP OF 49.5F(MOSTLY OF SAID ICE WAS ALREADY USED TO MAKE SUSHI),SHRIMPS STORED IN REACH-IN COOLER AT TEMP OF 51.8F, 6 CONTAINERS OF MADE WITH BROWN RICE CALIFORNIA ROLLS AT TEMP OF 49.6F TO 49.8F. COLD FOOD MUST MAINTAIN TEMP OF 40F AND BELOW. COOLER UNIT MAINTAIN TEMP OF 37.5F 41.3F.FOOD DISCARDED AND DENATURED BY THE SUSHI MANAGER.POUNDS 6 VALUE 30 CRITICAL VIOLATION:7-38-005(A)
    • 6. HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS.
      • POOR HYGIENIC PRACTICES.OBSERVED EMPLOYEE HANDLING TEMPERATURE BOOK,RE-ORGANIZE TABLE GOING IN AND OUT AND PUSHING SWING DOOR FROM PREP TO REAR AREA,AND WITHOUT HAND WASHING,GLOVED HANDS AND CONTINUE TO MAKE CALIFORNIA SUSHI ROLL,BY GRABBING IMITATION OF CRAB MEAT,SLICED VEGETABLE,PRODUCT IS A READY TO EAT FOOD.INSTRUCTED EMPLOYEE TO WASH HANDS PRIOR TO GLOVE HANDS TO TOUCH READY TO EAT FOOD.OBSERVED EMPLOYEE WASHING HANDS AND GLOVE HANDS. CRITICAL VIOLATION:7-38-010(A)
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • THREE COMPARTMENT SINK USED BY THE SUSHI AT BAKERY MECHANICAL DRAIN NOT ABLE TO STOP WATER AT MIDDLE COMPARTMENT REPAIR CAUSE
  11. Canvass

    2 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED AREA WITHIN CORNER OF MEAT HOLDING ROOM WITH SHELVES DESIGNATED TO SUSHI. MUST KEEP THESE SHELVES CLEAN AND ORDERLY AND ALL FOOD PROTECTED AT ALL TIMES.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • OBSERVED SUSHI ROLLER WITH LONG HAIR THAT NEEDED TO BE FURTHER RESTRAINED. CORRECTED DURING INSPECTION
  12. Canvass

    3 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURE INSIDE THE WALK IN COOLER. RAW TUNA AT 44.0F TO 49.0F, 1.5 1BS; ONE CONTAINER OF VEGETABLE SUSHI AND SALMON SUSHI IN THE SUSHI CASE AT 46.5F TO 47.6F, 2LBS. MANAGER DISCARDED/DENATURED THE SAID PRODUCT WORTH $23.98 TOTAL 3.5LBS. CRITICAL VIOLATION 7-38-005(A). TEMPERATURE OF WALK IN COOLER AT 38.0F. SUSHI CASE AT 39.0F.
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO CERTIFIED,FOOD MANAGER ON SITE WHILE PREPARING POTENTIALLY HAZARDOUS FOODS SUCH AS TUNA SUSHI, SALMON SUSHI,ETC. INSTRUCTED MANAGER TO ENROLL IN SANITATION CLASS AND BE CERTIFIED UNDER CITY OF CHICAGO. SERIOUS VIOLATION 7-38-005(A).
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • LABEL AND DATED ALL POTENTIALLY HAZARDOUS FOODS IN THE FOOD CONTAINER INSIDE THE WALK IN COOLER AND REACH IN COOLER. ALSO ALL DRY BULK FOOD CONTAINER NEED LABEL ALSO.
  13. Canvass

    1 infraction

    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • MUST PROVIDE INTERNAL THERMOMETER FOR THE REFRIGERATOR UNDER THE SUSHI PREP LINE. ALL REFRIGERATION UNITS ON PREMISES REQUIRE AN INTERNAL THERMOMETER AT ALL TIMES.
  14. Canvass

    0 infractions

  15. License

    0 infractions

  16. License

    0 infractions

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