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FOUR BELLY RAMEN AND SUSHI

3227 N CLARK ST, CHICAGO, IL 60657 · Restaurant

Inspection summary

FOUR BELLY RAMEN AND SUSHI has been inspected 7 times by Chicago Department of Public Health since March 29, 2016. The most recent inspection, on August 19, 2019, found no infractions.

2 of 7 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.

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 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 August 16, 2018. For example: PROPER DATE MARKING AND DISPOSITION

  • 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 16, 2018. 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 2 times across 2 separate inspections, most recently on August 16, 2018. For example: CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD

  • 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 10 times across 3 separate inspections, most recently on June 2, 2017. For example: WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded 4 times across 2 separate inspections, most recently on August 16, 2018. For example: MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING

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.

7 inspections

  1. Canvass

    0 infractions

  2. Complaint Re-Inspection

    5 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • FOUND NO EMPLOYEE HEALTH POLICY AT PREMISES. PRIORITY VIOLATION. NO CITATION ISSUED. 7-38-012A. MUST PROVIDE.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • FOUND NO VOMIT AND DIARRHEAL CLEANUP PROCEDURE. PRIORITY VIOLATION. NO CITATION ISSUED. 7-38-005. MUST PROVIDE.
    • 23. PROPER DATE MARKING AND DISPOSITION
      • FOUND SUSHI WITH NO SEVEN DAY CONSUME BY DATE INSIDE COOLER. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED. 7-38-005. MUST LABEL PREPARED FOOD/READY TO EAT FOOD STORED MORE THAN 24 HOURS. SEVEN DAY CONSUME BY DATE.
    • 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
      • FOUND NO REMINDER OR DISCLOSURE FOR SUSHI INSIDE MENU. PRIORITY FOUNDATION. NO CITATION ISSUED. 7-38-005. MUST PROVIDE.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • CITY OF CHICAGO SANITATION MANAGERS WITH NO ALLERGEN TRAINING. MUST PROVIDE.
  3. Complaint

    6 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • FOUND NO EMPLOYEE HEALTH POLICY AT PREMISES. PRIORITY VIOLATION. NO CITATION ISSUED. 7-38-012A. MUST PROVIDE.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • FOUND NO VOMIT AND DIARRHEAL CLEANUP PROCEDURE. PRIORITY VIOLATION. NO CITATION ISSUED. 7-38-005. MUST PROVIDE.
    • 23. PROPER DATE MARKING AND DISPOSITION
      • FOUND SUSHI WITH NO SEVEN DAY CONSUME BY DATE INSIDE COOLER. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED. 7-38-005. MUST LABEL PREPARED FOOD/READY TO EAT FOOD STORED MORE THAN 24 HOURS. SEVEN DAY CONSUME BY DATE.
    • 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
      • FOUND NO REMINDER OR DISCLOSURE FOR SUSHI INSIDE MENU. PRIORITY FOUNDATION. NO CITATION ISSUED. 7-38-005. MUST PROVIDE.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • FOUND NO BACKFLOW PREVENTION INSTALLED AT ICE MACHINE WATERLINE. PRIORITY VIOLATION. CITATION ISSUED. 7-38-030C. MUST PROVIDE.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • CITY OF CHICAGO SANITATION MANAGERS WITH NO ALLERGEN TRAINING. MUST PROVIDE.
  4. Complaint

    0 infractions

  5. Canvass Re-Inspection

    1 infraction

    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED EXCESSIVE OIL AND DUST ACCUMULATING ON THE HOOD SURROUNDING THE VENTS. INSTRUCTED TO CLEAN THE HOOD.
  6. Canvass

    5 infractions

    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • PREVIOUS MINOR VIOLATIONS FROM REPORT #1734993 DATED 3/29/17 NOT CORRECTED: #32- RAW WOODEN SHELVING THROUGHOUT THE FRONT PREP AREA MUST BE PAINTED/SEALED. MUST CORRECT. SERIOUS VIOLATION 7-42-090.
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • OBSERVED MULTI-USE AND SINGLE USE UTENSILS STORED IMPROPERLY. INSTRUCTED THAT ALL UTENSILS MUST BE STORED INVERTED OR WITH THEIR HANDLES PRESENTED TO THE CONSUMER.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED A LARGE POT IN EQUIPMENT THAT IS TOO LARGE TO BE PROPERLY WASHED IN THE 3 COMPARTMENT SINK OR THE DISH MACHINE. ALL EQUIPMENT UTENSILS USED IN FOOD SERVICE MUST BE ABLE TO BE PROPERLY WASHED, RINSED AND SANITIZE WITH THE DISH WASHING FACILITIES THAT ARE ON SITE. OBSERVED A WOVEN, WICKER BASKET THAT IS USED FOR STEAMING STICKY RICE. INSTRUCTED THAT ALL FOOD CONTACT SURFACES AND EQUIPMENT MUST BE SMOOTH, NON-ABSORBENT AND EASILY CLEANABLE.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN YELLOWISH STAINS FROM CUTTING BOARD IN REAR PREP.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED EXCESSIVE OIL AND DUST ACCUMULATING ON THE HOOD SURROUNDING THE VENTS. INSTRUCTED TO CLEAN THE HOOD.
  7. License

    8 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • ALL BULK FOOD CONTAINERS MUST BE LABELED.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • RAW WOODEN SHELVING THROUGHOUT THE FRONT PREP AREA MUST BE PAINTED/SEALED. SHELVING UNDER THE FRONT PREP HOT WATER DISPENSER WITH FOOD DEBRIS. MUST CLEAN AND MAINTAIN. LID OF THE BULK FOOD CONTAINER CRACKED AND REPAIRED WITH DUCT TAPE. MUST REPLACE. MUST NOT USE CARDBOARD AS LINER FOR SHELVING IN THE KITCHEN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOOR INSIDE THE FRONT CABINETS DIRTY. MUST CLEAN AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • WALLS IN THE FRONT PREP AREA DIRTY WITH FOOD SPLATTER. MUST CLEAN AND MAINTAIN. RAW WOODEN WALL/FRAME SURROUNDING REAR EXIT DOOR MUST BE PAINTED/SEALED AND MUST NOT USE DUCT TAPE AS A SEALANT ON SAME WOOD.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • DIRTY LIGHT SHIELDS IN THE WOMANS WASHROOM AND ABOVE THE COOKS LINE THREE DOOR COOLER. MUST CLEAN AND MAINTAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • INOPERABLE VENTILATION IN THE WOMANS WASHROOM. MUST REPAIR.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • BASEMENT FOUND WITH EXCESSIVE CLUTTER. ALL UNNECESSARY ARTICLES MUST BE REMOVED TO PREVENT RODENT HARBORING AND ALL OTHER ITEMS MUST BE STORED CLEAN, ORGANIZED AND ELEVATED FROM THE FLOORS.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • KITCHEN WIPING CLOTHS MUST BE HELD IN A CLEAN CONTAINER WITH A SANITIZING SOLUTION.

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