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BLOWFISH CONTEMPORARY SUSHI

1131 W BRYN MAWR AVE, CHICAGO, IL 60660 · Restaurant

Inspection summary

BLOWFISH CONTEMPORARY SUSHI has been inspected 15 times by Chicago Department of Public Health since March 6, 2015. The most recent inspection, on October 15, 2019, found no infractions.

7 of 15 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, Pests and Handwashing and staff hygiene.

The last 2 inspections in a row found no infractions. 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 2 times on June 16, 2017. For example: POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

  • 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 2 times on March 6, 2015. For example: NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

  • 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 August 13, 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 13, 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 August 13, 2019. For example: CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD

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.

15 inspections

  1. Canvass

    0 infractions

  2. License

    0 infractions

  3. Canvass

    6 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • FOUND NO EMPLOYEE HEALTH POLICY AT PREMISES. PRIORITY FOUNDATION. NO CITATION ISSUED. 7-38-010. MUST PROVIDE.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • FOUND NO VOMIT AND DIARRHEA CLEAN UP POLICY. PRIORITY FOUNDATION. NO CITATION ISSUED.7-38-005. MUST PROVIDE.
    • 23. PROPER DATE MARKING AND DISPOSITION
      • FOUND READY TO EAT FOOD INSIDE COOLERS STORED FOR MORE THAN 1 DAY WITH NO SEVEN DAY CONSUME BY DATE.(SHRIMP TEMPURA) PRIORITY FOUNDATION. NO CITATION ISSUED.7-38-005.
    • 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
      • FOUND NO REMINDER DISCLOSURE STATEMENTS INSIDE MENU FOR RAW UNDERCOOKED FOOD BEING SOLD.(RAW SUSHI).PRIORITY FOUNDATION. NO CITATION ISSUED. 7-38-005.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • FOUND LEAKY HAND SINK FAUCET AT SUSHI PREPARATION AREAS.MUST REPLACE.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • FOUND SANITATION MANAGERS WITH NO ALLERGEN TRAINING. MUST PROVIDE.
  4. Canvass

    6 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • LABEL DRY BULK FOOD CONTAINERS IN KITCHEN:FLOUR,SUGAR ETC. WATER BOTTLE WITH SELF CLOSING CAP NOT ABLE TO WASH,RINSE AND SANITIZE,REMOVE OR PROVIDE BOTTLE WATER WITH A LARGE MOUTH. PROVIDE SPLASH GUARDS ON BOTH EXPOSED HAND SINK AT SUSHI AREA BETWEEN SINK AND COUNTER TOP
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • BURNED FOOD DEBRIS INSIDE THE NEW MIDDLE STOVE,INSTRUCTED TO CLEAN AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • DEBRIS,GRIMES ON FLOOR UNDER THE PREP SUSHI AREA,UNDER COOKING EQUIPMENT,AND UNDER THREE COMPARTMENT SINK BEHIND AND AROUND THE GREASE TRAP,CLEAN AND MAINTAIN
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • DEBRIS ON WALLS BEHIND COOKING EQUIPMENT,SUSHI AREA SPECIALLY BY THE EXPOSED HAND SINKS,AND UNDER THREE COMPARTMENT SINK BROKEN AND MISSING CEILING TILES INSIDE THE STORAGE OF MOP/FURNACE AREA,REPLACE.SURFACE MUST BE SOOTH CLEANABLE AND NON-ABSORBENT SURFACE,
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • DEAD INSECTS AT LIGHT SHIELD IN THE KITCHEN CLEAN AND MAINTAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • BROKEN BACKFLOW PREVENTER DEVICE AT MOP SINK. REPLACE.
  5. Canvass

    0 infractions

  6. Canvass

    5 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE.COOKED SLICE BEEF AT TEMP OF 46F TO 47.6F. COOKED SLICE PORK AT 49.1F TO 50.1F.7# OF TOFU IN PLASTIC CONTAINER AT TEMP OF 45.5F.FOOD WAS DISCARDED AND DENATURED BY THE MANAGER.UNIT AIR TEMPERATURE OD 37.8F TO 40F.POUNDS 25,VALUE 83 CRITICAL VIOLATION: 7-38-005(A)
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • ALUMINUM FOIL WRAPPED AROUND PIE BY THE GREASE TRAP,INSTRUCTED TO REMOVE. SURFACE MUST BE SMOOTH CLEANABLE AND NON-ABSORBENT SURFACE. RUSTY LID AT GREASE TRAP UNDER THE THREE COMPARTMENT SINK,NEED TO CLEAN AND PAINT.SURFACE MUST BE SMOOTH CLEANABLE AND NON-ABSORBENT SURFACE
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • GREASE ON PIPES BEHIND COOKING EQUIPMENTS,ON WHEEL OF COOKING EQUIPMENTS,GREASE INSIDE THE DEEP FRYER AND BURNE FOOD INSIDE THE OVEN BY THE FRYER.ALL MENTIONED NEED TO CLEAN AND MAINTAIN FOOD DEBRIS AND SLIME SUBSTANCE AT CORNER OF THE LID AND PREP COOLERS,NEED TO CLEAN AND MAINTAIN. DIRTY KNIFE STORED INSIDE THE KNIFE RACK, ALSO KNIFE RACK WITH DEBRIS AND DUST,INSTRUCTED TO CLEAN AND MAINTAIN.ONLY CLEAN KNIVES SHOULD BE STORED INSIDE THE KNIFE RACK.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • DUST BUILD-UP ON VENT COVER IN HALLWAY BY THE WASHROOMS,NEED TO CLEAN AND MAINTAIN BOTH SINK(EXPOSED AND DUMP SINK) AT SUSHI AREA SLOWLY DRAINING,NEED TO REPAIR CAUSE.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • NO STEM THERMOMETER PROVIDED ON SITE INSTRUCTED TO OBTAIN TO BE ABLE TO CHECK FOOD TEMPERATURE
  7. Canvass Re-Inspection

    0 infractions

  8. Canvass

    1 infraction

    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • PREVIOUS MINORS NOT CORRECTED FROM REPORT DATED 4-14-16 INSPECTION # 1727266. VIOLATION 32. FOUND FOLLOWING NOT CLEAN: SHELVING UNITS, INTERIOR OF REACH IN COOLERS, ALL SINKS, AND TABLE TOPS. VIOLATION 33. FOUND SMALL SOUP TABLETOP MADE OF RAW WOOD AT MAIN KITCHEN. MUST SEAL. VIOLATION 34. FOUND FLOORS NOT CLEAN AT MAIN KITCHEN AREAS. MUST CLEAN AND SANITIZE. SERIOUS VIOLATION. 7-42-090.
  9. Canvass

    0 infractions

  10. Canvass

    4 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • FOUND FOLLOWING NOT CLEAN: SHELVING UNITS, INTERIOR OF REACH IN COOLERS, ALL SINKS, AND TABLE TOPS. MUST CLEAN AND SANITIZE ALL MENTIONED.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • FOUND SMALL SOUP TABLETOP MADE OF RAW WOOD. MUST PAINT/SEAL.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FOUND FLOORS NOT CLEAN AT MAIN KITCHEN AREAS. MUST CLEAN AND SANITZE.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • FOUND MOP BUCKET NOT STORED PROPERLY(CLOSE TO CLEAN UTENSILS). MUST RELOCATE.
  11. Complaint

    2 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • VENTILATION HOOD NOT CLEAN. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN VENTILATION HOOD.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • INSTRUCTED MANAGER ALL FOOD HANDLERS MUST BE CERTIFIED WITH CERTIFICATES OF NAMES OF EMPLOYEES ON PREMISES.
  12. Complaint

    0 infractions

  13. Complaint

    0 infractions

  14. License Re-Inspection

    1 infraction

    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MOP SINK BACKFLOW PREVENTION DEVICE LEAKING. INSTRUCTED MANAGER TO REPAIR AND MAINTAIN SINK.
  15. License

    5 infractions

    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • NO PEST CONTROL LOGBOOK ON PREMISES. INSTRUCTED MANAGER TO PROVIDE PEST CONTROL LOGBOOK ON PREMISES FROM A LICENSED ILLINOIS PEST CONTROL OPERATOR. SERIOUS VIOLATION 7-38-020.
    • 19. OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED
      • NO OUTSIDE DUMPSTER/DUMPSTER CONTRACT. INSTRUCTED MANAGER TO PROVIDE OUTSIDE DUMPSTER WITH CONTRACT. SERIOUS VIOLATION 7-38-020.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED FOOD DEBRIS/DUST BUILD UP ON EXTERIOR OF ALL EQUIPMENT AND SHELVES. INSTRUCTED MANAGER TO CLEAN ALL EQUIPMENT.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED FOOD/DIRT BUILD UP ON FLOOR THROUGHOUT PREP AREAS ALONG WALLS/CORNERS. INSTRUCTED MANAGER TO CLEAN FLOOR THROUGHOUT.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • FRONT PREP AREA EXPOSED HANDWASH BOWLS PIPES DRAINING SLOWLY, MOP SINK BACK FLOW DEVICE LEAKING AND 3-COMPARTMENT SINK FAUCET LEAKING AT BASE. INSTRUCTED MANAGER TO REPAIR AND MAINTAIN SINKS.

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