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AFC SUSHI@JEWEL-OSCO #3241

1341 N PAULINA ST, CHICAGO, IL 60622 · Restaurant

Inspection summary

AFC SUSHI@JEWEL-OSCO #3241 has been inspected 19 times by Chicago Department of Public Health since June 8, 2010. The most recent inspection, on August 3, 2026, found no infractions.

5 of 19 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 2 infractions recorded. The higher-risk findings here relate to: Food temperature control, Food source, labelling and allergens and Protecting food from contamination.

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 3 times across 3 separate inspections, most recently on September 26, 2017. For example: REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

  • 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 January 25, 2019. For example: PROPER DATE MARKING AND DISPOSITION

  • 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 once on May 30, 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 May 30, 2019. For example: WIPING CLOTHS: PROPERLY USED & STORED

  • 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 March 5, 2014. For example: HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS.

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.

19 inspections

  1. Canvass

    0 infractions

  2. Canvass

    2 infractions

    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED CRATES BEING USED FOR FOOD STORAGE IN WALK IN COOLER MUST ELIMINATE AND PROVIDE ADEQUATE SHELVING UNITS.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • OBSERVED MISSING FOOD HANDLERS TRAINING FOR EMPLOYEES MUST PROVIDE AND MAINTAIN.
  3. Canvass

    1 infraction

    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • OBSERVED LEFT TOILET IN WOMEN'S STAFF TOILET ROOM ON 2ND FLOOR UNABLE TO FLUSH. INSTRUCTED MANAGER TO REPAIR. OBSERVED 3-COMPARTMENT SINK WITH STOPPER UNABLE TO FUNCTION PROPERLY. PAPER TOWELS HAVE TO BE USED IN THE DRAIN TO KEEP WATER FROM DRAINING. INSTRUCTED MANAGER TO REPAIR 3-COMPARTMENT SINK.
  4. Canvass

    0 infractions

  5. Canvass

    0 infractions

  6. Canvass

    0 infractions

  7. Canvass

    3 infractions

    • 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
      • RAW OR UNDER COOKED FOODS (SALMON) ARE SERVED OR SOLD AND THERE IS NO CONSUMER ADVISORY THE FOOD ITEM IS NOT DISCLOSED, OR THERE IS NO REMINDER STATEMENT. MUST PROVIDE AND MAINTAIN.
    • 41. WIPING CLOTHS: PROPERLY USED & STORED
      • OBSERVED WIPING CLOTHS IMPROPERLY STORED. MUST PROPERLY STORE WIPING CLOTHS IN A SANITIZING SOLUTION WHEN NOT IN USE.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • CERTIFIED FOOD MANAGER ON SITE DOES NOT HAVE FOOD ALLERGEN TRAINING. INSTRUCTED THAT ALL CERTIFIED FOOD MANAGERS MUST COMPLY WITH FOOD ALLERGEN TRAINING.
  8. Canvass

    2 infractions

    • 23. PROPER DATE MARKING AND DISPOSITION
      • OBSERVED NO PROPER DATE MARKING ON TCS FOODS HELD MORE THAN 24 HOURS. INSTRUCTED TO PROVIDE AND MAINTAIN. PRIORITY FOUNDATION VIOLATION 7-38-005. NO CITATION ISSUED.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • OBSERVED HAND WASHING SINK DRAINING SLOW BEHIND SUSHI PREP AREA. MUST REPAIR AND MAINTAIN.
  9. Canvass

    1 infraction

    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MUST ORGANIZE CLUTTER IN STORAGE CADINETS TO PREVENT HARBORAGE.
  10. Canvass

    3 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED DOOR HANDLE ON MARKET/DELI FREEZER DOOR, IN POOR REPAIR. INSTRUCTED MANAGER TO REPAIR AND MAINTAIN AT ALL TIMES.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • OBSERVED BURNED OUT LIGHT IN REAR OF MARKET/DELI FREEZER. INSTRUCTED MANAGER TO REPAIR AND MAINTAIN AT ALL TIMES.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • OBSERVED NO VISIBLE THERMOMETERS IN 2 DOOR REACH-IN COOLER, AT SUSHI STATION. INSTRUCTED MANAGER TO PROVIDE THERMOMETER, TO ENSURE PROPER TEMPERATURE OF COOLER UNIT. MAINTAIN AT ALL TIMES.
  11. Canvass

    1 infraction

    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • TWO DOOR COOLER USED FOR DRY STORAGE WITH EXCESS ITEMS/NOT ORGANIZED.INSTRUCTED TO ORGANIZE AND REMOVE FOOD HANDLERS PERSONAL ITEMS,MUST STORED THEM AWAY FROM FOOD AND FOOD PRODUCTS
  12. Canvass

    1 infraction

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS IN NEED OF CLEANING TO REMOVE ALL BUILD UP. MUST CLEAN AND MAINTAIN AT ALL TIMES.
  13. Canvass

    1 infraction

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN INTERIOR OF REACH IN COOLER AND DISPLAY CASE. MUST CLEAN AND MAINTAIN AT ALL TIMES.
  14. Canvass

    3 infractions

    • 6. HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS.
      • OBSERVED FOOD HANDLER TALKING ON PHONE AND PREPARING FOOD WITHOUT WASHING HANDS BETWEEN TASKS. INSTRUCTED MANAGER TO WASH HANDS BETWEEN TASKS AND BEFORE PUTTING ON GLOVES. CRITICAL VIOLATION 7-38-010A CITATION ISSUED
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO CHICAGO CERTIFIED MANAGER ON DUTY OR VALID CERTIFICATE POSTED WHEN POTENTIALLY HAZARDOUS FOOD PREPARED AND SERVED. SERIOUS VIOLATION 7-38-012 CITATION ISSUED.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • PROVIDE ACCURATE THERMOMETER IN PREP COOLER.
  15. Canvass

    1 infraction

    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • MUST PROVIDE A THERMOMETER INSIDE THE 2 DOOR PREP COOLER
  16. Canvass

    2 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • FOOD ITEMS HELD INSIDE THE 2 DOOR PREP COOLER MUST BE LABELED TO IDENTIFY PRODUCTS STORED.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • REMOVE PERSONAL BELONGINGS FROM THE STAND-UP SHELF BEHIND THE FOOD PREP TABLE.
  17. Canvass

    0 infractions

  18. 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.INTERIOR/EXTERIOR COOLERS,TOPS/BOTTOMS OF PREP TABLE REQUIRE FURTHER CLEANING TO REMOVE BUILD UP.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • Between uses and during storage ice dispensing utensils and ice receptacles shall be stored in a way that protects them from contamination.Wiping cloths must be stored in sanitizing solution.
  19. Canvass

    1 infraction

    • 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.FOUND NO CERTIFIED FOOD MANAGER ON SITE WHILE HANDLING SUSHI RICE DURING THIS INSPECTION.

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