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EJ SUSHI

1406 W GRAND AVE, CHICAGO, IL 60642 · Restaurant

Inspection summary

EJ SUSHI has been inspected 10 times by Chicago Department of Public Health since December 23, 2013. The most recent inspection, on April 9, 2020, found no infractions.

2 of 10 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: Handwashing and staff hygiene, Food temperature control and Protecting food from contamination.

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.

  • 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 3 separate inspections, most recently on July 5, 2019. For example: PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

  • 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 3 separate inspections, most recently on December 10, 2018. For example: THERMOMETERS PROVIDED & ACCURATE

  • 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 2 times across 2 separate inspections, most recently on December 10, 2018. For example: CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD

  • 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 April 17, 2014. For example: FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

  • 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 20 times across 6 separate inspections, most recently on July 5, 2019. For example: UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED

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.

10 inspections

  1. Canvass

    0 infractions

  2. Canvass

    4 infractions

    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • NO VALID CITY OF CHICAGO SANITATION CERTIFICATE POSTED OR CITY CERIFIED MANAGER ON DUTY WHILE TCS FOODS ARE BEING HELD AND HANDLED. INSTRUCTED PIC THAT A VALID CITY OF CHICAGO CERTIFIED MANAGER HAS TO BE ONSITE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION #7-38-012. CITATION ISSUED.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • OBSERVED PROCEDURE, BUT NO CLEAN-UP KIT DURING INSPECTION.. INSTRUCTED MANAGER TO COMPLY WITH THE NEW CODES OR CITATION WILL FOLLOW. PRIORITY FOUNDATION VIOLATION #7-38-005. NO CITATION ISSUED.
    • 44. UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED
      • OBSERVED PLATES ON STORAGE RACK IN REAR KITCHEN STORED UPRIGHT. INSTRUCTED THAT ALL PLATES SHOULD BE STORED INVERTED TO ENSURE PROPER AIR DRYING.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED EXCESSIVE DUST AND DEBRIS BEHIND THE COOKING EQUIPMENT, COOLERS, AND BEHIND THE FRONT COUNTER ALONG THE BASEBOARDS. INSTRUCTED TO CLEAN AND MAINTAIN.
  3. Canvass

    7 infractions

    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • NO VALID CITY OF CHICAGO SANITATION CERTIFICATE POSTED OR CITY CERIFIED MANAGER ON DUTY WHILE TCS FOODS ARE BEING HELD AND HANDLED. INSTRUCTED PIC THAT A VALID CITY OF CHICAGO CERTIFIED MANAGER HAS TO BE ONSITE AT ALL TIMES. PRIORITY FOUNDATION CITATION #7-38-012.
    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • PREMISES HAS NO EMPLOYEE HEALTH POLICY. INSTRUCTED MANAGER TO COMPLY WITH THE NEW CODES OR CITATIONS WILL FOLLOW. PRIORITY FOUNDATION VIOLATION #7-38-010.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • PREMISES HAS NO CLEAN UP PROCEDURES. INSTRUCTED MANAGER TO COMPLY WITH THE NEW CODES OR CITATION WILL FOLLOW. PRIORITY FOUNDATION VIOLATION #7-38-005.
    • 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
      • PREMISES HAS NO CONSUMER ADVISORY POSTED. INSTRUCTED MANAGER TO COMPLY AND MAINTAIN A CONSUMER ADVISORY FOR RAW FISH OR CITATIONS WILL FOLLOW. PRIORITY FOUNDATION VIOLATION #7-38-005.
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • PREMISES HAS NO LONG STEM THERMOMETERS FOR TEMPERATURES FOR HOT OR COLD FOODS. INSTRUCTED MANAGER TO COMPLY THE NEW CODE OR CITATIONS WILL FOLLOW. PRIORITY FOUNDATION VIOLATION #7-38-005.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • MUST PROVIDE AND MAINTAIN END CAP ON THE LIGHT SHIELDS IN THE KITCHEN ABOVE PREP/DISHWASHING AREA.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • NO ALLERGEN TRAINING. INSTRUCTED MANAGER TO COMPLY OR CITATIONS WILL FOLLOW.
  4. Canvass

    2 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST DETAIL CLEAN THE GASKETS AROUND THE 4-DOOR REACH-IN COOLER IN THE REAR PREP AREA TO REMOVE LIQUID AND FOOD DEBRIS BUILDUP.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • INSTRUCTED TO DETAIL CLEAN THE FAN VENT COVERS IN THE MEN'S AND WOMAN'S WASHROOM TO REMOVE DUST BUILDUP AND PROVIDE PROPER VENTILATION AT ALL TIMES.
  5. Canvass

    4 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • FOUND THE HANDLE FOR THE SOUP MISSING. INSTRUCTED TO PROVIDE.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • FOUND DIRT/DUST BUILD UP ON THE VENTS IN THE TOILET ROOMS. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • FOUND A LARGE PLASTIC BOWL TO BIG FOR PROPER WASHING/SANITIZING. INSTRUCTED TO EITHER INSTALL A 3-COMPARTMENT SINK LARGE ENOUGH FOR FULL SUBMERSION OR REMOVE LARGE UTENSIL(S).
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • FOUND THE MOP NOT PROPERLY STORED. INSTRUCTED TO STORE HANGING UP WHEN NOT IN USE. MAINTAIN SAME.
  6. Short Form Complaint

    11 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • OBSERVED APPROXIMATELY 1 LB COOKED RICE IN HOT HOLDING UNIT AT IMPROPER TEMPERATURES RANGING BETWEEN 66.1F TO 112.8F. MANAGEMENT STATES ESTIMATED VALUE TO BE $5.00. RICE DISCARDED. CRITICAL VIOLATION 7-38-005(A).
    • 6. HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS.
      • OBSERVED POOR HYGIENIC PRACTICES. WITNESSED SUSHI PREP COOK WEARING LATEX GLOVES WHILE PREPARING FOODS THEN WASHING HIS HANDS WHILE WEARING THE GLOVES TO THEN CONTINUE HIS DUTIES. WHEN INSTRUCTED TO REMOVE THE GLOVES TO WASH HIS HANDS, HE TOOK OFF THE GLOVES, DID NOT WASH HIS HANDS AND PROCEEDED TO PUT ON ANOTHER PAIR OF GLOVES. CRITICAL VIOLATION 7-38-010(A).
    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • OBSERVED FOOD NOT PROTECTED DURING PREPARATION. OBSERVED SUSHI PREP COOK USING THE FRONT SUSHI BAR EXPOSED HAND SINK TO WASH/PREPARE READY TO EAT LETTUCE. INSTRUCTED THE HAND SINK IS FOR HAND WASHING PURPOSES ONLY AND MUST USE THE PROVIDED ONE COMPARTMENT PREP SINK FOR FOODS. LETTUCE DISCARDED. SERIOUS VIOLATION 7-38-005(A).
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO CITY OF CHICAGO CERTIFIED MANAGER ON SITE WHILE THE ABOVE POTENTIALLY HAZARDOUS FOODS WERE BEING HELD AT IMPROPER TEMPERATURES IE: COOKED RICE FROM 66.1F TO 112.8F IN A HOT HOLDING UNIT. MANAGER WAS TELEPHONE UPON MY ARRIVAL AND ARRIVED FORTY MINUTES LATER. SERIOUS VIOLATION 7-38-012.
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • MUST NOT USE PLASTIC GROCERY BAGS AS FOOD CONTAINERS IN THE FREEZER. MUST NOT WASH AND REUSE "ZIPLOC" DISPOSABLE BAGS FOUND DRYING AT THE THREE COMPARTMENT SINK. ALL CLEAN POTS AND PANS MUST BE STORED INVERTED.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST INSTALL A SPLASH GUARD ON THE RIGHT SIDE OF THE SUSHI PREP EXPOSED HAND SINK BETWEEN SINK AND ONE COMPARTMENT PREP SINK. MUST NOT USE PAPER OR CARDBOARD AS A LINER FOR SHELVING IN THE KITCHEN. MUST BE A SMOOTH AND CLEANABLE SURFACE.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • DIRTY INTERIOR OF THE ICE MACHINE MUST CLEAN AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • HANGING CLOTH CURTAINS IN ENTRANCE WAY TO REAR KITCHEN FOUND DIRTY AND STAINED. MUST CLEAN OR REPLACE.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MUST NOT STORE BOX FREEZER FOUND WITH FROZEN FOODS IN THE WOMANS WASHROOM CLOSET. DRY FOOD MUST NOT BE STORED IN THE BUILDINGS REAR HALLWAY THAT HAS PUBLIC ACCESS FROM THE RESIDENTS THAT LIVE ABOVE.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • ICE SCOOP MUST BE STORED IN A CLEAN CONTAINER. NOT INSIDE THE ICE WITH HANDLE IN ICE.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • NO IDPH FOOD HANDLER CERTIFICATES ON SITE OR PROOF OF TRAINING. MUST PROVIDE.
  7. Canvass

    8 infractions

    • 11. ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED
      • FRONT SUSHI BAR EXPOSED HAND SINK NOT ACCESSIBLE OR MAINTAINED. OBSERVED CLEAN DISHES BEING STORED INSIDE THE SINK AND PAPER TOWELS NOT ACCESSIBLE TO SINK. ALSO OBSERVED SUSHI CHEF USING THE ADJACENT ONE COMPARTMENT PREP SINK FOR HAND WASHING. INSTRUCTED THE EXPOSED HAND SINK IS FOR HAND WASHING PURPOSES ONLY. MUST NOT STORE ANY ITEMS IN SINK AND PAPER TOWELS MUST BE ACCESSIBLE. MUST NOT USE ANY FOOD PREP SINKS FOR HAND WASHING. CRITICAL VIOLATION 7-38-030.
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • MUST NOT USE PLASTIC GROCERY BAGS AS FOOD CONTAINERS IN THE FREEZER. MUST NOT WASH AND REUSE "ZIPLOC" DISPOSABLE BAGS FOUND DRYING AT THE THREE COMPARTMENT SINK. ALL CLEAN POTS AND PANS MUST BE STORED INVERTED.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST INSTALL A SPLASH GUARD ON THE RIGHT SIDE OF THE SUSHI PREP EXPOSED HAND SINK BETWEEN SINK AND ONE COMPARTMENT PREP SINK. MUST NOT USE PAPER OR CARDBOARD AS A LINER FOR SHELVING IN THE KITCHEN. MUST BE A SMOOTH AND CLEANABLE SURFACE.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • DIRTY INTERIOR OF THE ICE MACHINE MUST CLEAN AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • HANGING CLOTH CURTAINS IN ENTRANCE WAY TO REAR KITCHEN FOUND DIRTY AND STAINED. MUST CLEAN OR REPLACE.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MUST NOT STORE BOX FREEZER FOUND WITH FROZEN FOODS IN THE WOMANS WASHROOM CLOSET. DRY FOOD MUST NOT BE STORED IN THE BUILDINGS REAR HALLWAY THAT HAS PUBLIC ACCESS FROM THE RESIDENTS THAT LIVE ABOVE.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • ICE SCOOP MUST BE STORED IN A CLEAN CONTAINER. NOT INSIDE THE ICE WITH HANDLE IN ICE.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • NO IDPH FOOD HANDLER CERTIFICATES ON SITE OR PROOF OF TRAINING. MUST PROVIDE.
  8. Canvass

    4 infractions

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • FOUND NO CERTIFIED CITY OF CHICAGO FOOD SERVICE MANAGER ON SITE. INFORMED FACILITY THAT A CERTIFIED CITY OF CHICAGO FOOD SERVICE MANAGER MUST BE ON SITE AT ALL TIMES WHEN POTENTIALLY HAZARDOUS FOOD IS BEING PREPARED (SUCH AS RICE, FISH, AND CHICKEN). SERIOUS CITATION ISSUED 7-38-012
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • FOUND BULK CONTAINER OF UNCOOKED RICE UNLABELED. INSTRUCTED TO LABEL AND MAINTAIN.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • FOUND LIGHTS ABOVE REAR FOOD PREP AREA WITH NO SHIELDING. INSTRUCTED TO INSTALL SHIELDING THAT GOES END TO END WITH CAPS AND MAINTAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • FOUND A LEAK AT THE REAR PREP AREA EXPOSED HAND SINK FAUCET NOZZLE. INSTRUCTED TO REPAIR AND MAINTAIN.
  9. License Re-Inspection

    0 infractions

  10. License

    1 infraction

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • MUST HAVE ALL COOLERS (SUSHI) TURNED ON AND RUNNING AT 40 F OR BELOW.

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