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ARCADIAN SUSHI, INC

4347 N HARDING AVE, CHICAGO, IL 60618 · Restaurant (Catering)

Inspection summary

ARCADIAN SUSHI, INC has been inspected 17 times by Chicago Department of Public Health since August 3, 2011. The most recent inspection, on February 26, 2021, found no infractions.

11 of 17 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 source, labelling and allergens, Handwashing and staff hygiene 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 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 3 times across 3 separate inspections, most recently on September 23, 2016. For example: FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

  • 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 19, 2019. For example: PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

  • 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 March 19, 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 March 19, 2019. For example: NON-FOOD/FOOD CONTACT SURFACES CLEAN

  • 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 13 times across 5 separate inspections, most recently on November 9, 2017. For example: FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

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.

17 inspections

  1. Canvass

    0 infractions

  2. Canvass

    8 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • NO EMPLOYEE HEALTH POLICY ON PREMISES. INSTRUCTED MANAGER MUST PROVIDE AN EMPLOYEE HEALTH POLICY ON PREMISES. PRIORITY FOUNDATION 7-38-010. NO CITATION ISSUED.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • NO VOMIT AND DIARRHEA CLEANING PROCEDURE ON PREMISES. INSTRUCTED MANAGER MUST PROVIDE A VOMIT AND DIARRHEA CLEANING PROCEDURE WITH ALL NECESSARY ITEMS AS OUTLINED IN POLICY ON PREMISES. PRIORITY FOUNDATION 7-38-005. NO CITATION ISSUED.
    • 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
      • NO REMINDER ON MENU CONSUMER ADVISORY. INSTRUCTED MANAGER MUST PROVIDE A REMINDER ON MENU CONSUMER ADVISORY. PRIORITY FOUNDATION 7-38-005. NO CITATION ISSUED.
    • 29. COMPLIANCE WITH VARIANCE/SPECIALIZED PROCESS/HACCP
      • ESTABLISHMENT HAS LAB LETTER FOR SUSHI RICE DATED 09/20/2011 ON PREMISES. INSTRUCTED MANAGER MUST UPDATE LAB SUSHI RICE LETTER WHICH MUST INCLUDE pH AND WATER ACITIVY ON PREMISES. PRIORITY FOUNDATION 7-38-005. NO CITATION ISSUED.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED ACCUMULATED FOOD DEBRIS INSIDE PREP AREA 2-DOOR REACH IN COOLER. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN INTERIOR OF COOLER.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED FOOD AND DUST BUILD UP ON PREP AREA FLOOR UNDER AND AROUND EQUIPMENT. MUST CLEAN FLOOR THROUGHOUT PREP AREA AND MAINTAIN.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • NO FOOD HANDLER(S) TRAINING CERTIFICATE ON PREMISES. INSTRUCTED MANAGER FOOD HANDLER(S) MUST HAVE CERTIFICATES WITH NAMES OF EMPLOYEES ON PREMISES.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • NO FOOD ALLERGEN TRAINING CERTIFICATE ON PREMISES. INSTRUCTED ALL CITY OF CHICAGO CERTIFIED FOOD MANAGERS MUST HAVE FOOD ALLERGEN TRAINING CETIFICATES ON PREMISES.
  3. Canvass

    0 infractions

  4. Canvass

    0 infractions

  5. Canvass

    3 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED FOOD DEBRIS INSIDE UNUSED REACH IN PREP COOLER (USED AS TABLE TOP) ALSO OBSERVED DUST BUILD UP ON VENTILATION HOOD FITERS. MUST CLEAN AND MAINTAIN EQUIPMENT.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED LARGE HOLE IN WALL AT BASEMENT UNUSED WASHROOM ALSO OBSERVED MISSING CEILING TILES ABOVE SEATING AREA. INSTRUCTED MANAGER TO SEAL/REPAIR WALL IN BASEMENT WASHROOM AND PROVIDE CEILING TILES ABOVE SEATING AREA/CEILING TILES MUST BE TIGHT FITTED.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • VENTILATION HOOD LIGHT BULBS NOT WORKING. MUST PROVIDE WORKING LIGHT BULBS FOR VENTILATION HOOD.
  6. Canvass

    0 infractions

  7. Canvass

    0 infractions

  8. Canvass

    5 infractions

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • UPON ARRIVAL OBSERVED FOOD PREP STAFF MEMBER MAKING SUSHI AT 830AM. THERE WAS NO VALID CITY OF CHICAGO FOOD SERVICE MANAGER CERTIFICATE POSTED OR CERTIFIED FOOD SERVICE MANAGER ON PREMISES WHILE POTENTIALLY HAZARDOUS FOODS WERE BEING PREPARED AND HANDLED. SERIOUS CITATION ISSUED. INSTRUCTED MANAGER THAT THERE MUST ALWAYS BE A CERTIFIED CITY OF CHICAGO FOOD SERVICE MANAGER PRESENT AT ALL TIMES WHILE POTENTIALLY HAZARDOUS FOODS ARE BEING PREPARED, HANDLED AND/OR COOKED.
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • MUST PROPERLY DATE AND LABEL ALL FOOD ITEMS NOT FOUNF IN THEIR ORIGINAL FOOD CONTAINERS. FOUND FISH AND OTHER FOOD ITEMS IN FOOD GRADE CONTAINERS NOT PROPERLY LABELED. MUST PROVIDE.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST CLEAN FLOOR THROUGHOUT PREMISES TO REMOVE DEBRI.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • MUST PROVIDE LIGHT SHIELD OR SHATTER PROOF BULB FOR THE FIXTURE ABOVE THE 2DR STAINLESS STEEL REFRIGERATOR.FOUND NONE.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MUST BETTER ORGANIZE THE GARAGE AREA.MUST REMOVE UNNECESSARY ITEMS FROM THE GARAGE SO AS TO BE CLUTTER FREE. FOUND MANY ITEMS ON FLOOR. ALL ITEMS MUST BE 6 INCHES OFF THE FLOOR AT ALL TIMES.
  9. Canvass

    0 infractions

  10. Canvass

    0 infractions

  11. Canvass

    0 infractions

  12. Canvass

    2 infractions

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO CURRENT CITY OF CHICAGO FOOD SANITATION CERTIFICATE POSTED OR AVAILABLE AT THIS TIME OF INSPECTION, INSTRUCTED THAT A CURRENT MUST BE POSTED AND AVAILABLE AT ALL TIMES, SERIOUS CITATION ISSUED: 7-38-012
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • CLUTTER IN ATTACHED GARAGE AREA, NEEDS CLEANED AND BETTER ORGANIZED, MUST REMOVE UNNECESSARY ARTICLES, ARTICLES MUST BE STORED OFF FLOORS, AND AWAY FROM WALLS TO PREVENT PEST HARBORAGE.
  13. Canvass

    0 infractions

  14. Canvass

    0 infractions

  15. Canvass

    7 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • OBSERVED PREP FOODS INSIDE THE STORAGE COOLER NOT LABELED, INSTRUCTED TO DATE/LABEL AND MAINTAIN.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • INSTRUCTED TO REPLACE BROKEN GASKET ON PREP REACH IN COOLER DOOR.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED FOOD DEBRIS ON EQUIPMENT; INSTRUCTED TO CLEAN/SANITIZE; FREEZER, CABINETS AT BAR AREA AND BOTH MOP SINK IN BASEMENT.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • INSTRUCTED TO CLEAN FLOORS AT REAR STORAGE ROOM AND THRU-OUT THE BASEMENT, UNDER, BEHIND EQUIPMENT AT CORNERS AND ALONG WALLS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • INSTRUCTED TO SEAL OPENINGS ON WALLS INSIDE THE BASEMENT WASHROOM.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • NOTED 1PART SINK PIPE LEAKING, INSTRUCTED TO REPAIR OR REPLACE.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • NOTED CLUTTER INSIDE THE REAR STORAGE ROOM, INSTRUCTED TO REMOVE UNNECESSARY ARTICLES, CLEAN AND ORGANIZE TO PREVENT PEST HARBORAGE. ARTICLES MUST BE STORED OFF FLOOR AWAY FROM WALLS. ALSO MUST CLEAN AND COVER UNUSED EQUIPMENT.
  16. License Re-Inspection

    0 infractions

  17. License

    6 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • All food not stored in the original container shall be stored in properly labeled containers. MUST LABEL DRIED FOOD STORAGE CONTAINERS IN KITCHEN.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. CUTTING BOARD IN KITCHEN IN POOR REPAIR, MUST REPLACE.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • All utensils shall be thoroughly cleaned and sanitized after each usage. MUST CLEAN/SANITIZE; ALL EQUIPMENT IN KITCHEN AND BAR AREA AND ICE MACHINE IN BASEMENT.
    • 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. FLOORS NEED CLEANING; UNDER, BEHIND EQUIPMENT AT CORNERS AND ALONG WALLS THRU-OUT, KITCHEN, BAR AREA AND BASEMENT, MUST CLEAN AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • The walls and ceilings shall be in good repair and easily cleaned. MUST CLEAN LIGHT SHIELDS THRU-OUT KITCHEN AND DINING AREA. CLEAN WALLS IN KITCHEN AND BAR AREA AND PROVIDE BASEBOARDS ALONG WALLS INSIDE WASHROOM IN BASEMENT. SEAL OPENINGS ON BOTTOM OF WALLS IN SAME WASHROOM.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • CLUTTER IN BASEMENT; MUST REMOVE UNNECESSARY ARTICLES, CLEAN AND ORGANIZE AREA. ARTICLES MUST BE STORED OFF FLOORS, AWAY FROM WALLS TO PREVENT PEST HARBORAGE.

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