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AFC SUSHI@JEWEL-OSCO #3442

4042 W FOSTER AVE, CHICAGO, IL 60630 · Grocery Store

Inspection summary

AFC SUSHI@JEWEL-OSCO #3442 has been inspected 19 times by Chicago Department of Public Health since June 29, 2010. The most recent inspection, on April 7, 2026, recorded 1 infraction.

6 of 19 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, Handwashing and staff hygiene 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 7 times across 5 separate inspections, most recently on May 26, 2022. For example: THERMOMETERS PROVIDED & ACCURATE

  • 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 2 separate inspections, most recently on July 22, 2019. 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 August 24, 2023. For example: FOOD PROPERLY LABELED; ORIGINAL CONTAINER

  • 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 July 22, 2019. For example: CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD

  • 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 July 9, 2013. For example: NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

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

    1 infraction

    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • OBSERVED RECEPTACLES IN WOMEN'S TOILET ROOM WITH NO LIDS. INSTRUCTED MANAGER TO ENSURE COVERED RECEPTACLES ARE IN WOMEN'S TOILET ROOM.
  2. Canvass

    0 infractions

  3. Canvass

    0 infractions

  4. Canvass Re-Inspection

    1 infraction

    • 58. ALLERGEN TRAINING AS REQUIRED
      • 2-102.13: OBSERVED ONE CITY OF CHICAGO CERTIFIED FOODSERVICE MANAGER WITH NO ALLERGEN TRAINING CERTIFICATION. INSTRUCTED TO OBTAIN AND PROVIDE PROOF OF ALLERGEN TRAINING FOR ALL CITY OF CHICAGO CERTIFIED FOODSERVICE MANAGERS.
  5. Canvass

    3 infractions

    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • OBSERVED SQUEEZE BOTTLES AND SMALL CONTAINERS NOT LABELED WITH COMMON NAME OF FOOD ITEM. INSTRUCTED ALL FOOD AND CONDIMENTS NOT IN ORIGINAL CONTAINER MUST BE LABELED WITH COMMON NAME.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • OBSERVED ONE CITY OF CHICAGO CERTIFIED FOODSERVICE MANAGER WITH NO ALLERGEN TRAINING CERTIFICATION. INSTRUCTED TO OBTAIN AND PROVIDE PROOF OF ALLERGEN TRAINING FOR ALL CITY OF CHICAGO CERTIFIED FOODSERVICE MANAGERS.
    • 60. PREVIOUS CORE VIOLATION CORRECTED
      • PREVIOUS CORE VIOLATION NOT CORRECTED FROM INSPECTION REPORT #2556387 DATED 05/26/2022. PRIORITY FOUNDATION VIOLATION 7-42-090 CITATION ISSUED. VIOLATION #36 4-204.112(B) FOUND NO HANGING THERMOMETER INSIDE SUSHI REACH IN COOLER . MUST PROVIDE.
  6. Canvass

    3 infractions

    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • FOUND NO CITY OF CHICAGO SANITATION MANAGER ON PREMISES WHILE HANDLING TCS FOODS.HANDLES RAW FISH. ALSO, NO SANITATION CERTIFICATE POSTED. PRIORITY FOUNDATION. CITATION ISSUED. 7-38-012. MUST PROVIDE.
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • FOUND NO HANGING THERMOMETER INSIDE SUSHI REACH IN COOLER . MUST PROVIDE.
    • 44. UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED
      • FOUND FOOD CONTAINERS NOT STORED PROPERLY ON SHELVING UNITS. MUST STORE INVERTED.
  7. Canvass

    1 infraction

    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED SLIGHT BUILD UP OF DIRT AND FOOD DEBRIS INSIDE SUSHI DISPLAY COOLER. INSTRUCTED TO CLEAN AND MAINTAIN.
  8. Canvass

    5 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • FOUND NO EMPLOYEE HEALTH POLICY/TRAINING ON SITE. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION VIOLATION 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 REQUIRED PROCEDURE/PLAN AND APPROPRIATE SUPPLIES OR KIT. (NECESSARY ITEMS AT A MINIMUM: GLOVES, FACE MASKS, DISPOSABLE MOPS AND APPROPRIATE SANITIZER THAT KILLS NOROVIRUS) PRIORITY FOUNDATION VIOLATION 7-38-005 NO CITATION ISSUED
    • 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
      • FOUND NO CONSUMER ADVISORY OR DISCLOSURE ON PACKAGING FOR RAW/UNDERCOOKED FOODS. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION VIOLATION 7-38-005 NO CITATION ISSUED
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • INSTRUCTED TO PROVIDE THERMOMETER VISIBLE AND ACCURATE INSIDE PACKAGED SUSHI DISPLAY COOLER.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • INSTRUCTED TO CLEAN AND REORGANIZED STORAGE AREA (NEXT TO SUSHI PREP AREA). MUST REMOVE UNNECESSARY ARTICLES AND CLUTTER TO PREVENT PEST HARBORAGE. USABLE ITEMS (FOOD AND NON FOOD) MUST BE STORED 6" OFF THE FLOOR FOR EASY ACCESS ON CLEANING.
  9. Canvass

    1 infraction

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • INSTRUCTED TO REMOVE LIQUID BUILDUP ON THE FLOOR UNDER THE PREP TABLE NEAR THE POWER STRIP.
  10. Canvass

    5 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • FOUND POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURE REQUIREMENT DURING STORAGE INSIDE PREP COOLER (WITH AN AIR TEMPERATURE OF 37.2F) NOTED INTERNAL TEMPERATURE OF CRAB SALAD AT 45.9F/49.2F, SALMON AT 43.8F INSTRUCTED MANAGEMENT POTENTIALLY HAZARDOUS FOODS MUST MAINTAIN COLD HOLDING TEMPERATURE OF 40F OR BELOW AND HOT HOLDING TEMPERATURE OF 140F OR ABOVE. MANAGER DISCARDED THE SAID FOOD PRODUCTS. TOTAL VALUE $ 30.00 TOTAL WEIGHT 5 LBS. CRITICAL VIOLATION 7-38-005(A)
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • FOUND NO CERTIFIED FOOD MANAGER ON DUTY WHEN POTENTIALLY HAZARDOUS FOODS (COOKED RICE, FISH, CRAB MEAT ETC.) ARE BEING PREPARED AND SERVED. INSTRUCTED PERSON IN CHARGE, A CERTIFIED FOOD MANAGER MUST BE PRESENT WHEN HANDLING POTENTIALLY HAZARDOUS FOODS. NO VALID (ORIGINAL) CITY OF CHICAGO FOODSERVICE SANITATION CERTIFICATE POSTED ON PREMISE. SERIOUS VIOLATION 7-38-012
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN INTERIOR AND EXTERIOR SURFACES OF EXPOSED HAND SINK WITH MOLD LIKE AND SLIME BUILD-UP IN PREP AREA.---------MUST CLEAN AND MAINTAIN STORAGE/PREP SHELVES WITH FOOD DEBRIS IN PREP AREA.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • INSTRUCTED TO CLEAN AND MAINTAIN FLOORS ALONG THE WALLS AND IN ALL CORNERS UNDERNEATH PREP AND STORAGE SHELVES.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • INSTRUCTED TO PROVIDE THERMOMETER VISIBLE AND ACCURATE INSIDE COOLER.
  11. Canvass

    0 infractions

  12. Canvass

    2 infractions

    • 6. HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS.
      • POOR HYGIENIC PRACTICES.OBSERVED EMPLOYEE GETTING DRESS AT PREP SUSHI/DELI AREA.REMOVED JACKET,PUT ON CAP AND WITH HANDS TRY TO RESTRAIN HAIR UNDER THE CAP.WITOUT WASHING HANDS,CONTINUED TO SET UP STATION, HANDLING READY TO EAT FOOD AND CUTTING BOARD.(SUSHI) INFORMATION GIVEN ON HAND WASHING. CRITICAL VIOLATION:7-38-010(A)
    • 12. HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA
      • EXPOSED HAND SINK AT SUSHI DEPARTMENT NOT MAINTAINED.IN FRONT OF THE SINK BLACK CARTS AND A MEDIUM LADDER,UNABLE TO WASH HANDS.JEWEL MANAGER REMOVED ITEMS AFTER MY REQUEST.EXPOSED HAND SINK MUST BE ACCESSIBLE AT ALL TIMES FOR HAND WASHING CRITICAL VIOLATION:7-30-030
  13. Canvass

    0 infractions

  14. Canvass

    1 infraction

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST KEEP FLOOR CLEAN UNDER AND AROUND COOLERS/ALONG CORNERS AT PREP AREA.
  15. Short Form Complaint

    0 infractions

  16. Canvass Re-Inspection

    0 infractions

  17. Canvass

    3 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • FOUND COOKED RICE AT IMPROPER TEMPERATURE OF 75.5F (STORED INSIDE FOOD CONTAINER ON TOP OF PREP TABLE). NO PH ANALYSIS FROM LABORATORY OR NO PROOF CURRENT PH LOG AVAILABLE. INSTRUCTED MANAGER, POTENTIALLY HAZARDOUS FOODS (EG COOKED RICE) MUST PROVIDE A COLD HOLDING TEMPERATURE OF 40F OR BELOW AND HOT HOLDING TEMPERATURE OF 140F OR ABOVE. MANAGER DISCARDED THE SAID FOOD PRODUCTS. TOTAL VALUE $15.00, TOTAL WEIGHT OF 16 LBS. CRITICAL CITATION ISSUED 7-38-005(A)
    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • FOUND NO LICENSED PEST CONTROL WRITTEN LOG BOOK ON PREMISE. INSTRUCTED TO PROVIDE. A WRITTEN PEST CONTROL LOG BOOK SHALL BE MAINTAINED AND AVAILABLE. SERIOUS CITATION ISSUED 7-38-020
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • INSTRUCTED TO PROVIDE METAL STEM THERMOMETER FOR INTERNAL TEMPERATURE OF HOT AND COLD HOLDING OF FOOD PRODUCTS.
  18. Canvass

    5 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • Non food contact surfaces of cooler shelving, walk in cooler shelving/racks not clean need cleaning(detailed).
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • Floors under heavy equipment(cooler)not clean nneed detailed cleaning, floor in walk in cooler needs cleaning.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • walls by prep station need cleaning.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • Light shields in prep area not clean need cleaning.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • Exhaust vents(ventilation)in walk in cooler, prep area not clean need detailed cleaning.
  19. Canvass

    2 infractions

    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • MUST PROVIDE THERMOMETER INSIDE THE WALK IN COOLER AND MUST VISIBLE.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • MUST PROVIDE A BUCKET WITH SANITIZING SOLUTION FOR WASH CLOTH USE TO CLEAN THE PREP TABLE AND COUNTER TOP.

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