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AFC SUSHI @ MARSHALL FIELDS

111 N STATE ST, CHICAGO, IL 60602 · Restaurant

Inspection summary

AFC SUSHI @ MARSHALL FIELDS has been inspected 8 times by Chicago Department of Public Health since February 1, 2010. The most recent inspection, on June 29, 2016, found no infractions.

2 of 8 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Food temperature control and Food source, labelling and allergens.

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 March 5, 2015. For example: POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

  • 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 February 1, 2013. For example: FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

  • 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 5 times across 5 separate inspections, most recently on March 5, 2015. For example: FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

  • 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 2 times across 2 separate inspections, most recently on February 1, 2013. For example: FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

  • 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 once on March 5, 2015. For example: * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED

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.

8 inspections

  1. Canvass

    0 infractions

  2. Canvass

    3 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • FOUND POTENTIALLY HAZARDOUS FOODS MAINTAINED AT IMPROPER TEMPERATURES: WHITE COOKED RICE MAINTAIN AT IMPROPER TEMPERATURE OF 91.1F AT PREP STATION USED FOR SUSHI,RAW TUNA-44.6,COOKED SHRIMP-46.1F INSIDE REACH IN COOLER.MUST MAINTAIN COLD FOODS AT 40 OR BELOW.APPROX 10LBS RICE,1LB OF RAW TUNA,2LBS COOKED SHRIMP WAS DISCARDED COST APPROX 40.00-CDI.CRITICAL VIOLATION ISSUED 7-38-005A
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO VALID CITY OF CHICAGO CERTIFICATE POSTED OR PROOF OF ENROLLMENT AT THIS TIME OF INSPECTION.SERIOUS VIOLATION ISSUED 7-38-012
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • EXTERIOR OF LARGE WHITE STORAGE BIN UNDER PREP TABLE NOT CLEAN.MUST CLEAN/MAINTAIN.
  3. Canvass

    2 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • SOILED UTENSIL IN HAND SINK BOWL, INSTRUCTED TO KEEP HAND SINK FREE FROM ANY UTENSILS.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • THERMOMETER FOR PACKAGED SUSHI COOLER KEPT IN COLDEST PART, INSTRUCTED TO KEEP AT WARMEST PART OF COOLER.
  4. Canvass

    1 infraction

    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST TIGHTEN FAUCET BASE AT EXPOSED HAND WASHING SINK TO PREVENT LEAK ACROSS FROM THE SUSHI MAKING STATION. MUST REPAIR LEAKY PIPE UNDER EXPOSED HAND WASHING SINK CABINET ACROSS FROM THE SUSHI MAKING STATION.
  5. Canvass

    3 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • MUST PROPERLY LABEL ALL FOODS NOT IN THEIR ORIGINAL CONTAINERS (LAGRE PLASTIC BINS CONTAINING RICE AND WHEAT RICE) AT ALL TIMES.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST CLEAN FLOORS AT MAIN FRONT SUSHI PREP AREA.ALSO AT REAR PREP AREA TO REMOVE FOOD DEBRIS UNDER THE PREP TABLE ACROSS FROM EXPOSED HANDSINK.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST REPLACE WATER DAMAGED CEILING TILES AT HALLWAY LEADING TO THE RESTROOMS. MUST REPAIR HOLE AT WALL TILE ON THE RIGHT SIDE OF THE HANDSINK COUNTER IN THE MEN'S RESTROOM.
  6. Tag Removal

    0 infractions

  7. Canvass

    2 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 SUSHI COOLER AT 50.4F WHERE CONTAINERS OF SUSHI WERE JUST PLACED IN COOLER. INSTRUCTED MGR TO PROVIDE ADEQUATE REFRIGERATION FOR POTENTIALLY HAZARDOUS FOODS, EMPLOYEES MUST MONITOR REFRIGERATION THERMOMETER AND NOT TO PLACE SUCH FOODS AT IMPROPER TEMPS COOLERS, SUSHI CONTAINERS WERE TRANSFERED AT ADJACENT DISPLAY COOLER. COOLER IS TAGGED. NOT ALLOWED TO USE, MUST FAX A TAG REMOVAL REQUEST WHEN READY.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. FLOOR UNDER PREP TABLE NOT CLEAN, FOOD DEBRIS OBSERVED. INSTRUCTED TO CLEAN AND MAINTAIN.
  8. Complaint

    2 infractions

    • 8. SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
      • Equipment and utensils should get proper exposure to the sanitizing solution during the rinse cycle. Bactericidal treatment shall consist of exposure of all dish and utensil surfaces to a rinse of clean water at a temperature of not less than 180F. OBSERVED AN EMPLOYEE WASHING UTENSILS IN 2COMP SINK WITHOUT USING ANY SANITIZER, INSTRUCTED MGR TO WASH, RINSE AND SANITIZE UTENSILS PROPERLY
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • All utensils shall be thoroughly cleaned and sanitized after each usage. HAND SINK NOT CLEAN, FOOD DEBRIS NOTED IN BOWEL, INSTRUCTED TO CLEAN AND MAINTAIN

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