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AFCSushi@Northwestern Memorial Hospital

251 E HURON ST, CHICAGO, IL 60611 · Restaurant

Inspection summary

AFCSushi@Northwestern Memorial Hospital has been inspected 6 times by Chicago Department of Public Health since November 4, 2011. The most recent inspection, on April 28, 2015, found no infractions.

2 of 6 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.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 April 17, 2014. For example: POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

  • 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 2 times across 2 separate inspections, most recently on August 13, 2012. For example: WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded once on August 13, 2012. For example: * INSPECTION REPORT SUMMARY DISPLAYED AND VISIBLE TO ALL CUSTOMERS

  • 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 once on November 4, 2011. For example: FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

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.

6 inspections

  1. Canvass

    0 infractions

  2. Consultation

    1 infraction

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • OBSERVED POTENTIALLY HAZARDOUS FOOD (COOKED BROWN RICE AND RAW SALMON)ON THE COUNTER IN THE PREP AREA AT IMPROPER TEMPERATURES (47.4F-53.8F) AND THE pH LOG FOR THE RICE NOT MAINTAINED. INSTRUCTED TO STORE AND MAINTAIN COLD POTENTIALLY HAZARDOUS FOODS AT PROPER TEMPERATURES 40.0F OR LOWER AND TO MAINTAIN THE pH LOG. MANAGEMENT VOLUNTARILY DISCARDED 7LBS OF FOOD WORTH $11. CRITICAL VIOLATION 7-38-005(A)
  3. Canvass

    1 infraction

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • OBSERVED POTENTIALLY HAZARDOUS FOOD (COOKED BROWN RICE AND RAW SALMON)ON THE COUNTER IN THE PREP AREA AT IMPROPER TEMPERATURES (47.4F-53.8F) AND THE pH LOG FOR THE RICE NOT MAINTAINED. INSTRUCTED TO STORE AND MAINTAIN COLD POTENTIALLY HAZARDOUS FOODS AT PROPER TEMPERATURES 40.0F OR LOWER AND TO MAINTAIN THE pH LOG. MANAGEMENT VOLUNTARILY DISCARDED 7LBS OF FOOD WORTH $11. CRITICAL VIOLATION 7-38-005(A)
  4. Canvass

    0 infractions

  5. Canvass

    3 infractions

    • 28. * INSPECTION REPORT SUMMARY DISPLAYED AND VISIBLE TO ALL CUSTOMERS
      • FAILD REPORT SUMMARY NOT DISPLAYED, INSTRUCTED MGR TO POST REPORT SUMMARY IN A CLEAR VIEW TO CUSTOMERS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • CHIPPED PAINT AT WALLS AROUND PREP TABEL, INSTRUCTED TO INSTALL A DURABLE SMOOTH SURFACE AT WALLS BEHIND PREP TABLE AND PREP SINK.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • MISSING THERMOMETER AT MAIN DISPLAY COOLER, MUST PROVIDE.
  6. Canvass

    3 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • (7-38-005A) INADEQUATE FOOD PROTECTION. FOUND 1.5 LBS. OF RAW SALMON IN SMALL COOLER AT 50.7F (TOTAL COST=$13.00). INSTRUCTED TO PROPERLY DISPOSE OF PRODUCT & MAINTAIN ALL COLD FOOD TEMPS. AT 40F OR BELOW. All cold food shall be stored at a temperature of 40F or less.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • CUTTING BOARDS WITH DEEP/DARK GROOVES MUST BE REPLACED. All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS UNDER PREP TABLE (WEST WALL) MUST BE KEPT CLEAN. The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.

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