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COAST SUSHI CORPORATION

2045 N DAMEN AVE, CHICAGO, IL 60647 · Restaurant

Inspection summary

COAST SUSHI CORPORATION has been inspected 31 times by Chicago Department of Public Health since March 16, 2010. The most recent inspection, on September 18, 2025, recorded 2 infractions.

6 of 31 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: Pests, Cleaning and sanitizing 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.

  • 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 7 times across 6 separate inspections, most recently on August 1, 2024. For example: INSECTS, RODENTS, & ANIMALS NOT PRESENT

  • 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 6 times across 6 separate inspections, most recently on November 7, 2023. For example: NON-FOOD/FOOD CONTACT SURFACES CLEAN

  • 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 4 times across 4 separate inspections, most recently on August 1, 2024. For example: CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD

  • 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 2 separate inspections, most recently on August 20, 2014. For example: REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

  • 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 2 times across 2 separate inspections, most recently on August 1, 2024. For example: ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

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.

31 inspections

  1. Canvass

    2 infractions

    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED CHIPPED PAINT ON THE WALL AT THE HAND SINK IN THE DISH AREA. INSTRUCTED TO RESURFACE AND REPAINT CHIPPED AREAS TO ENSURE WALLS ARE SEALED, SMOOTH, AND EASILY CLEANABLE.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED MISSING FLOOR GROUT & DAMAGED FLOOR TILES IN THE DRY STORAGE ROOM. INSTRUCTED TO REPAIR TO CREATE A SMOOTH AND EASILY CLEANABLE SURFACE. MUST MAINTAIN AT ALL TIMES.
  2. Canvass Re-Inspection

    1 infraction

    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • FOUND NO BACKFLOW PREVENTION DEVICES AT MOP SINK FAUCET AND ICE MACHINE.MUST PROVIDE WHERE THEY CAN BE SERVICED AND LOCATED.
  3. Canvass

    4 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • FOUND NO HANDWASHING SIGNS AT ALL HAND SINKS AT PREPARATION AREAS.MUST PROVIDE.
    • 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
      • FOUND NO REMINDER DISCLOSURE STATEMENT INSIDE MENU FOR RAW FOOD BEING SOLD.PRIORITY FOUNDATION.NO CITATION ISSUED.7-38-005.MUST PROVIDE.
    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • FOUND 4 LIVE ROACHES BELOW HAND SINK AT DISHWASHING AREAS.PRIORITY FOUNDATION.CITATION ISSUED.7-38-020A. MUST ELIMINATE ROACHES AT NOTIFY PEST CONTROL OPERATOR.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • FOUND NO BACKFLOW PREVENTION DEVICES AT MOP SINK FAUCET AND ICE MACHINE.MUST PROVIDE WHERE THEY CAN BE SERVICED AND LOCATED.
  4. Complaint

    2 infractions

    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • SEAL THE OPENING IN THE WALL BEHIND THE LOW TEMPERATURE DISH MACHINE AND AT THE CORNER WHERE THE EXPOSED HAND WASHING SINK IS LOCATED IN THE DISH WASHING AREA..
    • 58. ALLERGEN TRAINING AS REQUIRED
      • OBSERVED NO ALLERGEN TRAINING CERTIFICATES PROVIDED ON THE PREMISES. MANAGEMENT INSTRUCTED THAT ALL CERTIFIED FOOD MANAGERS MUST SHOW PROOF OF TRAINING.
  5. Canvass Re-Inspection

    2 infractions

    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6-501.11 SEAL THE OPENING IN THE WALL BEHIND THE LOW TEMPERATURE DISH MACHINE AND AT THE CORNER WHERE THE EXPOSED HAND WASHING SINK IS LOCATED IN THE DISH WASHING AREA..
    • 58. ALLERGEN TRAINING AS REQUIRED
      • 2-102.13 OBSERVED NO ALLERGEN TRAINING CERTIFICATES PROVIDED ON THE PREMISES. MANAGEMENT INSTRUCTED THAT ALL CERTIFIED FOOD MANAGERS MUST SHOW PROOF OF TRAINING.
  6. Canvass

    8 infractions

    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • OBSERVED NO CITY OF CHICAGO FOOD SANITATION CERTIFICATE POSTED ON THE PREMISES. MANAGEMENT INSTRUCTED THAT A CERTIFIED FOOD MANAGER MUST BE PRESENT AT ALL TIMES WHILE TCS FOODS ARE BEING PREPARED AND SERVED. PRIORITY FOUNDATION VIOLATION 7-38-012. CITATION ISSUED.
    • 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
      • OBSERVED NO CONSUMER ADVISORY DISCLOSURE ON THE MENU FOR RAW OR UNDERCOOKED FOODS. MANAGEMENT INSTRUCTED TO DISCLOSE OR DESCRIBE WHICH FOODS CAN BE ORDERED RAW OR UNDERCOOKED AND LINK THOSE ITEMS TO A REMINDER STATEMENT ON THE MENU. MUST ALSO ADD THE FOLLOWING SENTENCE BEFORE THE REMINDER STATEMENT:"THESE ITEMS CAN BE ORDERED RAW OR UNDERCOOKED OR MAY CONTAIN RAW OR UNDERCOOKED INGREDIENTS." PRIORITY FOUNDATION VIOLATION 7-38-005.
    • 29. COMPLIANCE WITH VARIANCE/SPECIALIZED PROCESS/HACCP
      • OBSERVED NO pH METER ON THE PREMISES OR A RECENT pH TEST FOR SUSHI RICE. MANAGEMENT INSTRUCTED TO PROVIDE A pH METER TO TEST EACH BATCH OF SUSHI RICE OR HAVE THE pH TESTED BY A CERTIFIED LAB. PRIORITY FOUNDATION VIOLATION 7-38-005. CITATION ISSUED.
    • 32. VARIANCE OBTAINED FOR SPECIALIZED PROCESSING METHODS
      • OBSERVED NO pH METER ON THE PREMISES OR A RECENT pH TEST FOR SUSHI RICE. MANAGEMENT INSTRUCTED TO PROVIDE A pH METER TO TEST EACH BATCH OF SUSHI RICE OR HAVE THE pH TESTED BY A CERTIFIED LAB. PRIORITY FOUNDATION VIOLATION 7-38-005. SEE VIOLATION #29 FOR CITATION.
    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • OBSERVED LIVE PEST ACTIVITY IN THE FOOD PREP AREA, STORAGE AREA AND BAR. OBSERVED ONE LIVE COCKROACH AROUND THE LID OF THE CHEST FREEZER IN THE FOOD PREP AREA. ALSO OBSERVED APPROX. 15 LIVE SMALL FLYING INSECTS ON THE WALLS BEHIND THE BAR, AND IN THE FOOD PREP AREA AND STORAGE AREA. ADDITIONAL PEST CONTROL SERVICE IS NEEDED TO ELIMINATE THE PEST ACTIVITY. PRIORITY FOUNDATION VIOLATION 7-38-020(A). CITATION ISSUED.
    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • OBSERVED DEAD INSECTS ON THE FLOOR BEHIND THE CHEST FREEZER. MANAGEMENT INSTRUCTED TO CLEAN AND REMOVE THE DEAD INSECTS.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • CLEAN THE INTERIOR MOTOR HOUSING OF THE CHEST FREEZER AND THE PROTECTIVE PLASTIC PLATE. CLEAN THE GREASE ON THE PREP TABLES, STOVE AND GAS LINES BEHIND THE COOKING EQUIPMENT.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • OBSERVED NO ALLERGEN TRAINING CERTIFICATES PROVIDED ON THE PREMISES. MANAGEMENT INSTRUCTED THAT ALL CERTIFIED FOOD MANAGERS MUST SHOW PROOF OF TRAINING.
  7. Canvass Re-Inspection

    2 infractions

    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • 4-501.11 REPLACE THE TORN DOOR GASKET INSIDE OF THE LEFT DOOR OF THE 2 DOOR PREP COOLER.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • 4-602.13 CLEAN THE INTERIOR OF THE DEEP FRYER.
  8. Canvass

    4 infractions

    • 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
      • OBSERVED NO CONSUMER ADVISORY DISCLOSURE AND REMINDER STATEMENT ON THE MENU FOR RAW OR UNDERCOOKED FOODS. MANAGEMENT INSTRUCTED TO DISCLOSE OR DESCRIBE WHICH FOODS CAN BE ORDERED RAW OR UNDERCOOKED AND LINK THOSE ITEMS TO A REMINDER STATEMENT ON THE MENU. MUST ALSO ADD THE FOLLOWING SENTENCE BEFORE THE REMINDER STATEMENT:"THESE ITEMS CAN BE ORDERED RAW OR UNDERCOOKED OR MAY CONTAIN RAW OR UNDERCOOKED INGREDIENTS." PRIORITY FOUNDATION VIOLATION 7-38-005.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • REPLACE THE TORN DOOR GASKET INSIDE OF THE LEFT DOOR OF THE 2 DOOR PREP COOLER.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • CLEAN THE TOP OF THE STOVE AND THE INTERIOR OF THE DEEP FRYER.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • REPAIR THE DRAIN LINE WATER LEAK BENEATH THE 3 COMPARTMENT SINK IN THE DISH WASHING AREA.
  9. Canvass

    0 infractions

  10. Canvass

    3 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • OBSERVED NO EMPLOYEE HEALTH POLICY ON PREMISES AT THIS TIME, INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION 7-38-010, NO CITATION ISSUED.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • OBSERVED NO PROCEDURES FOR RESPONDING TO VOMIT AND DIARRHEA, INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION 7-38-005, NO CITATION ISSUED.
    • 14. REQUIRED RECORDS AVAILABLE: SHELLSTOCK TAGS, PARASITE DESTRUCTION
      • OBSERVED NO STATEMENT ON THE FISH RECEIPT THAT THE SUSHI FISH HAD BEEN FROZEN AND STORED AT A TEMPERATURE OF -20*c OR -4*f OR BELOW FOR A MINIMUM OF 186 HOURS (7 DAYS) IN A FREEZER. FOR PARASITE DESTRUCTION. PRIORITY FOUNDATION 7-38-005 NO CITATION ISSUED.
  11. Canvass

    0 infractions

  12. Complaint

    0 infractions

  13. Canvass Re-Inspection

    2 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED RUSTY FOOD STORAGE SHELVING IN REAR FOOD STORAGE AREAS. MUST REPAINT OR REPLACE. MUST NOT USE TIN FOIL AS A LINER FOR SHELVING AT THE COOKS LINE. OBSERVED 3-DOOR PREP COOLER DOOR RUBBER GASKET RIPPED IN POOR REPAIR. MUST REPAIR AND MAINTAIN. OBSERVED CUTTING BOARDS IN POOR REPAIR WITH DEEP CUTS IN FRONT SUSHI PREP AREA AND MAIN KITCHEN PREP AREA. MUST REPLACE AND MAINTAIN
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED DIRT AND GREASE BUILD-UP AND PEELING PAINT ON WALL BEHIND 3-COMPARTMENT IN MAIN KITCHEN FOOD PREP AREA. MUST CLEAN REPAINT WALL AND MAINTAIN. OBSERVED A FEW MISSING AND WATER DAMAGED CEILING TILES ABOVE FOOD STORAGE SHELVING IN KITCHEN FOOD PREP AREA. MUST REPAIR/REPLACE AND MAINTAIN.
  14. Canvass

    9 infractions

    • 11. ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED
      • OBSERVED NO HOT TEMPERED RUNNING WATER AT THE HANDWASHING SINK ON THE EMPLOYEES WASHROOM. WATER TEMPERATURE 60.6F. MANAGER TURN ON THE HOT WATER VALVE FROM UNDER SINK. HOT/TEMPERED RUNNING WATER WAS REPAIRED DURING INSPECTION.WATER TEMPERATURE 90.1F. INSTRUCTED MANAGER TO HAVE CONTINUES SUPPLY OF HOT RUNNING WATER UNDER CITY PRESSURE AT ALL TIMES. CRITICAL VIOLATION 7-38-030.
    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • PREVIOUS MINOR VIOLATIONS NOT CORRECTED FROM 02/05/16 REPORT# 1631426.(41)OBSERVED CLUTTER AND UNNECESSARY ARTICLES IN REAR STORAGE AREA. MUST REMOVE CLEAN AND ORGANIZE AREA TO PREVENT RODENT HARBORAGE. SERIOUS VIOLATION 7-42-090.
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • OBSERVED BULK FOOD STORAGE CONTAINERS NOT PROPERLY LABEL. MUST LABEL AND MAINTAIN.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED RUSTY FOOD STORAGE SHELVING IN REAR FOOD STORAGE AREAS. MUST REPAINT OR REPLACE. MUST NOT USE TIN FOIL AS A LINER FOR SHELVING AT THE COOKS LINE. OBSERVED 3-DOOR PREP COOLER DOOR RUBBER GASKET RIPPED IN POOR REPAIR. MUST REPAIR AND MAINTAIN. OBSERVED CUTTING BOARDS IN POOR REPAIR WITH DEEP CUTS IN FRONT SUSHI PREP AREA AND MAIN KITCHEN PREP AREA. MUST REPLACE AND MAINTAIN.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED GREASE BUILD UP ON VENTILATION HOOD AND FILTERS ABOVE COOKING EQUIPMENT. MUST CLEAN AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED DIRT BULD UP ON FLOOR UNDER AROUND AND BEIHIND ALL HEAVY COOKING EQUIPMENT AND REFRIGERATION UNITS. MUST CLEAN AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED DIRT AND GREASE BUILD-UP AND PEELING PAINT ON WALL BEHIND 3-COMPARTMENT IN MAIN KITCHEN FOOD PREP AREA. MUST CLEAN REPAINT WALL AND MAINTAIN. OBSERVED A FEW MISSING AND WATER DAMAGED CEILING TILES ABOVE FOOD STORAGE SHELVING IN KITCHEN FOOD PREP AREA. MUST REPAIR/REPLACE AND MAINTAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • STOPPERS NEEDED AT THE 3-COMPARTMENT SINK IN FRONT SUSHI BAR AREA AND KITCHEN FOOD PREP AREA.MUST PROVIDE AND MAINTAIN. OBSERVED EXPOSED HAND WASHING SINK DRAINING SLOW AT THE FRONT SUSHI PREP AREA. MUST REPAIR AND MAINTAIN.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • OBSERVED ICE SCOOPS STORED ON TOP OF ICE MACHINE. MUST PROPERLY STORE ICE SCOOPS IN A CLEAN CONTAINER TO PREVENT CONTAMINATION.
  15. Complaint Re-Inspection

    1 infraction

    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • OBSERVED CLUTTER AND UNNECESSARY ARTICLES IN REAR STORAGE AREA. MUST REMOVE CLEAN AND ORGANIZE AREA TO PREVENT RODENT HARBORAGE.
  16. Complaint

    3 infractions

    • 11. ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED
      • EXPOSED HAND SINKS BEHIND SUSHI BAR AND REAR AREA BY DISH MACHINE, NOT ACCESSIBLE FOR HAND WASHING, ITEMS BEING STORED INSIDE SINK, SUCH BOWLS, BLEACH AND SOAP CONTAINERS, UNABLE TO PROPERLY WASH HANDS, INSTRUCTED THAT SINK MUST BE ONLY ACCESSIBLE FOR HAND WASHING, STOCKED WITH SOAP AND PAPER TOWELS, SIGNS ISSUED TO DESIGNATE HAND WASHING SINKS, CRITICAL CITATION ISSUED: 7-38-030
    • 24. DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED
      • OBSERVED 3-COMPARTMENT SINK NOT MAINTAINED IN REAR DISH WASHING AREA. SINK IS IMPROPERLY DRAINING WITH BACKING UP IN ONE OF THE SINKS WHEN WATER IS FILLED AND RELEASED IN THE OTHER COMPARTMENT, WITH FOOD BACKING UP FROM OTHER SINK, MUST REPAIR SO THAT SINK DRAINS PROPERLY. SERIOUS VIOLATION 7-38-030.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • OBSERVED CLUTTER AND UNNECESSARY ARTICLES IN REAR STORAGE AREA. MUST REMOVE CLEAN AND ORGANIZE AREA TO PREVENT RODENT HARBORAGE.
  17. Canvass Re-Inspection

    2 infractions

    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED WATER STAINED CECILING TILES IN KITCHEN FOOD PREP AREA ABOVE PREP COOLERS. MUST REPAIR AND MAINTAIN. OBSERVED PEELING PAINT WALL BEHIND 3-COMPARTMENT IN DISHWASHING AREA. MUST REPAINT AND MAINTAIN.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • FOOD HANDLER REQUIREMENTS NOT MET. NO LOGS, RECORDS ON SITE AS REQUIRED. INSTRUCTED TO PROVIDE.
  18. Canvass

    6 infractions

    • 24. DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED
      • OBSERVED 3-COMPARTMENT SINK NOT MAINTAINED IN REAR DISHWASHING AREA. SINK IS IMPROPERLY DRAINING WITH BACKING UP IN ONE OF THE SINKS WHEN WATER IS FILLED AND RELEASED IN THE OTHER COMPARTMENT. MUST REPAIR SO THAT SINK DRAINS PROPERLY. SERIOUS VIOLATION 7-38-030.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • DETAIL CLEAN FOOD STORAGE SHELVING IN FOOD PREPARATION AREA AND IN REAR FOOD STORAGE AREA. MUST REMOVE DIRT AND DEBRIS
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED WATER STAINED CECILING TILES IN KITCHEN FOOD PREP AREA ABOVE PREP COOLERS. MUST REPAIR AND MAINTAIN. OBSERVED PEELING PAINT WALL BEHIND 3-COMPARTMENT IN DISHWASHING AREA. MUST REPAINT AND MAINTAIN.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • OBSERVED CLUTTER AND UNNECESSARY ARTICLES IN REAR STORAGE AREA. MUST REMOVE CLEAN AND ORGANIZE AREA TO PREVENT RODENT HARBORAGE.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • MUST PROPERLY STORE WIPING CLOTHES IN A SANITIZING SOLUTION WHEN NOT IN USE.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • FOOD HANDLER REQUIREMENTS NOT MET. NO LOGS, RECORDS ON SITE AS REQUIRED. INSTRUCTED TO PROVIDE.
  19. Canvass

    5 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • INSTRUCTED TO LABEL BULK CONTAINER OF RICE AND TO MAINTAIN.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • FOUND TORN REFRIGERATION GASKETS THROUGHOUT. INSTRUCTED FACILITY TO REPLACE AS NECESSARY AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FOUND EXPOSED CONCRETE FLOOR IN THE SOUTH STORAGE/PREP ROOM AND BEHIND THE SMALL SERVICE BAR. INSTRUCTED TO SEAL BOTH FLOORS IN A LIGHT FINISH AND TO MAINTAIN.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • INSTRUCTED FACILITY TO OBTAIN ADDITIONAL THERMOMETERS TO ENSURE EACH REFRIGERATION UNIT HAS AN INTERNAL THERMOMETER AND TO MAINTAIN.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • INSTRUCTED FACILITY TO STORE MOP HEADS INVERTED AND/OR OFF THE GROUND TO HELP PREVENT PEST HARBORAGE/BREEDING AND TO MAINTAIN.
  20. Canvass

    0 infractions

  21. Canvass Re-Inspection

    5 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST REMOVE ALUMINUM FOIL LINERS FROM THE BOTTOMS OF FOOD PREP TABLES/SHELVINGS IN THE KITCHEN AREAS AND REMOVE OLD WORNED -OUT CAULK OVER THE 3 COMPARTMENT SINK KITCHEN AREA.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • THE FOLLOWING REQUIRE A DETAIL CLEANING INTERIOR SHELVINGS BEHIND SUSHI PREP STATIONS AND SHELVINGS,FAN COVERS INSIDE THE WALK-IN-COOLER.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS BEHIND-UNDER-AROUND HEAVY EQUIPMENTS IN THE REAR DRY STORAGE ROOM REQUIRE A DETAIL CLEANING.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • MUST REPLACE BURNT-OUT LIGHT BULBS IN THE KITCHEN AREAS.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST REPAIR,MAINTAIN MECHANICAL VENTILATION INSIDE THE TOILET ROOMS AND HOOD AND FILTERS OVER THE COOKING EQUIPMENTS,VENTILATION COVERS OVER THE SUSHI PREP STATIONS REQUIRE DETAIL CLEANING.
  22. Canvass

    6 infractions

    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • FOUND THE NORTH EXIT DOOR THAT LEADS DIRECTLY TO ALLEY GARBAGE DUMPSTERS IS NOT INSECT/RODENT PROOFED APPROXIMATELY 1/4" MODE OF ENTRY.MUST MAKE DOOR TIGHT FITTING ALL ACROSS THE BOTTOM.ALSO,THE PEST CONTROL LOG BOOK IS INCOMPLETE MISSING A MAP LOCATOR TO IDENTIFY ALL PEST CONTROL SERVICES PROVIDED FOR THIS FOOD ESTABLISHMENT. SERIOUS VIOLATION 7-38-020.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST REMOVE ALUMINUM FOIL LINERS FROM THE BOTTOMS OF FOOD PREP TABLES/SHELVINGS IN THE KITCHEN AREAS AND REMOVE OLD WORNED -OUT CAULK OVER THE 3 COMPARTMENT SINK KITCHEN AREA.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • THE FOLLOWING REQUIRE A DETAIL CLEANING INTERIOR SHELVINGS BEHIND SUSHI PREP STATIONS AND SHELVINGS,FAN COVERS INSIDE THE WALK-IN-COOLER.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOOORS BEHIND-UNDER-AROUND HEAVY EQUIPMENTS IN THE REAR DRY STORAGE ROOM REQUIRE A DETAIL CLEANING.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • MUST REPLACE BURNT-OUT LIGHT BULBS IN THE KITCHEN AREAS.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST REPAIR,MAINTAIN MECHANICAL VENTILATION INSIDE THE TOILET ROOMS AND HOOD AND FILTERS OVER THE COOKING EQUIPMENTS,VENTILATION COVERS OVER THE SUSHI PREP STATIONS REQUIRE DETAIL CLEANING.
  23. Canvass

    0 infractions

  24. Complaint Re-Inspection

    0 infractions

  25. Complaint

    3 infractions

    • 24. DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED
      • THREE COMPARTMENT SINK IN POOR, BACKING UP INTO OTHER SINKS COMPARTMENTS, WHEN DRAINING, INSTRUCTED TO REPAIR, NOT PROPERLY DRAINING, SERIOUS CITATION ISSUED: 7-38-030
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST INSTALL A SPLASH GUARD AT EXPOSED HAND SINKS AT SUSHI BAR AREA
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST REPAIR WALL SURFACES REAR STORAGE AREA, WHERE ICE MACHINE IS LOCATED
  26. Short Form Complaint

    1 infraction

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • VIOLATION STILL PENDING
  27. Canvass Re-Inspection

    1 infraction

    • 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 boards with deep, dark grooves must be sanded/bleached or replaced,MUST INSTALL A SPLASHGUARD AT EXPOSED HANDSINKS AT SUSHI BAR AREAS.
  28. Tag Removal

    5 infractions

    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • VIOLATION STILL PENDING.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • VIOLATION STILL PENDING.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • VIOLATION STILL PENDING.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • VIOLATION STILL PENDING.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • VIOLATION STILL PENDING.
  29. Canvass

    6 infractions

    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • All food should be properly protected from contamination during storage, preparation, display, service, and transportation.ICE NOT PROTECTED FROM CONTAMINATION. BLACK SLIME/MOLD ACCUMULATED ON INTERIOR ICE AND WATER CONTACT SERVICES OF ICE MACHINE. MUST HAVE MACHINE PROFESSIONALLY WASHED AND SANITIZED. SERIOUS VIOLATION. 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
      • All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines.OBSERVED APPROXIMATELY 25 LIVE FRUIT FLIES IN VARIOUS AREAS ON WALLS OF REAR HALLWAY LEADING INTO DRY STORAGE AREAS,BEHIND FRONT SERVICE BAR AREA,MOP SINK ROOM OF THE RESTAURANT. MUST ELIMINATE OR MINIMIZE THE PEST ACTIVITY.PEST CONTROL CO SERVICE NOW RECCOMENDED. SERIOUS VIOLATION 7-38-020.
    • 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 boards with deep, dark grooves must be sanded/bleached or replaced,MUST INSTALL A SPLASHGUARD AT EXPOSED HANDSINKS AT SUSHI BAR AREAS.
    • 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 ALONG WALLS AND IN ALL CORNERS IN NEED FOR FURTHER CLEANING AND KEEP FLOORS DRY AT ALL TIMES ALSO SOME FLOORS WITH CRACKED OPENINGS WERE NOTED MUST B E SMOOTH,EASILY CLEANABLE.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health.DETAIL CLEAN DUST ACCUMULATIONS ON HOODS ABOVE COOKING EQUIPMENTS,VENTILATION COVERS THROUGHOUT THE PREMISES.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors.DETAIL CLEAN,ORGANIZE REAR STORAGE AREAS,REMOVE UNNECESSARRY ARTICLES DUE TO POTENTIAL PEST HARBORAGE.
  30. Canvass

    2 infractions

    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use.FOUND DISHWASHER RACKS STOERED ON FLOOR DURING INSPECTON,INSTRUCTED TO ELEVATE 6" OFF FLOOR AT ALL TIMES.
    • 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 REPAIR AND OR REPLACE WATEER STAINED CEILING TILES IN KITCHEN.
  31. Canvass

    4 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. SUSHI PREP COOLER AT FRONT PREP COUNTER WAS FOUND AT IMPROPER TEMPERATURE OF 50-58.5F DURING INSPECTION. CITATION ISSUED 7-38-005[a]CRITICAL. ACCORDING TO SUSHI CHEF ABOVE SAID COOLER WAS TURNED OFF AFTER CLOSE OF BUSINESS,AND TURNED ON ON ARRIVAL TO FACILITY NEXT BUSINESS DAY. INSTRUCTED MANAGEMENT NOT TO TURN COOLER OFF AT ALL,OR IF COOLER MUST BE TURNED OFF FOR ANY REASON IT SHOULD NOT BE USED FOR STORAGE OR HOLDING OF POTENTIALLY HAZARDOUS UNTIL TEMPERATURE GOES DOWN 40F OR LOWER.
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • All cold food shall be stored at a temperature of 40F or less. ABOUT 20PDS OF FISHES FOUND AT ABOVE SAID SUSHI PREP COOLER WERE AT IMPROPER TEMPERATURES OF 46.2F - 48.6F DURING INSPECTION. CITATION ISSUED 7-38-005[a] CRITICAL. MANAGEMENT CLAIMED ABOVE FISH WAS DELIVERED TODAY,BUT FAILED TO PROVIDE TEMPERATURE OF FISH AT DELIVERY AND TIME. MANAGEMENT WAS ADVISED TO DISCARD ABOVE SAID FISH AND DENATURE WITH BLEACH,AT TOTAL COST OF $275.00 INSTRUCTED MANAGEMENT TO MAINTAIN ALL COLD POTENTIALLY HAZARDOUS FOODS AT 40F OR LOWER AT ALL TIMES
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use. FOUND DISHWASHER RACKS STOERED ON FLOOR DURING INSPECTON,INSTRUCTED TO ELEVATE 6" OFF FLOOR AT ALL TIMES.
    • 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 REPAIR AND OR REPLACE WATEER STAINED CEILING TILES IN KITCHEN.

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