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HANABI JAPANESE RESTAURANT

806 W WEBSTER AVE, CHICAGO, IL 60614 · Restaurant

Inspection summary

HANABI JAPANESE RESTAURANT has been inspected 6 times by Chicago Department of Public Health since September 29, 2011. The most recent inspection, on October 25, 2013, found no infractions.

1 of 6 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 and Food temperature control.

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.

  • 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 across 2 separate inspections, most recently on December 12, 2012. For example: NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

  • 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 once on September 29, 2011. For example: REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

  • 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 8 times across 5 separate inspections, most recently on June 21, 2013. For example: FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 4 times across 3 separate inspections, most recently on December 12, 2012. For example: LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded 2 times across 2 separate inspections, most recently on December 12, 2012. For example: PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090

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.

6 inspections

  1. Canvass

    0 infractions

  2. Canvass

    3 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • DETAIL CLEAN INTERIOR PANELS OF ICE MACHINE LOCATED IN FOOD PREP AREA.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • LEAKY FAUCET AT 3-COMPARTMENT SINK. MUST REPAIR ANN MAINTAIN. MUST REPAIR SLOW DRAINING AT FRONT AND REAR EXPOSED SINKS.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • MUST PROPERLY STORED WIPING CLOTHES IN A SANITIZING SOLUTION WHEN NOT IN USE.
  3. Canvass Re-Inspection

    1 infraction

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN THE STOVES, INTERIOR OF ALL COOLERS AND FREEZERS.
  4. Canvass Re-Inspection

    4 infractions

    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • PEST CONTROL LOG BOOK IS NOT BEING MAINTAINED. THE LAST PEST INSPECTION REPORT IN THE LOG BOOK WAS FROM KIM'S PEST CONTROL ON 1/25/11. MUST PROVIDE A RECENT PEST CONTROL INSPECTION REPORT AND MAINTAIN IT IN THE LOG BOOK. SERIOUS VIOLATION 7-38-020.
    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • PREVIOUS MINOR VIOLATIONS FROM REPORT #517545 ON 9/29/11 NOT CORRECTED: 32/01 - All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. SHELVING THROUGHOUT FRONT SUSHI DISPLAY AND PREP, ALSO THROUGHOUT REAR DRY STORAGE ROOM DIRTY WITH FOOD DEBRIS. MUST CLEAN. MUST NOT USE TINFOIL, PAPER OR CARDBOARD AS LINER FOR SHELVING OR EQUIPMENT. 33/01 - All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. FIRE DAMAGED REFRIGERATOR/FREEZER NEXT TO COOKS LINE MUST BE REPLACED. 34/01 - The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. FLOORS AT THREE COMPARTMENT SINK, UNDER COOKS LINE AND AT DRY STORAGE ROOM REPAIRED WITH DUCT TAPE. FLOORS MUST BE SMOOTH AND EASILY CLEANABLE. DIRTY FLOORS WITH GREASE, DIRT, FOOD DEBRIS UNDER COOKS LINE, THROUGHOUT FRONT SUSHI PREP AND IN REAR DRY STORAGE ROOM. MUST CLEAN ALL AND MAINTAIN. 36/01 - Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. MUST PROVIDE LIGHT SHIELD AT DRY STORAGE ROOM. SERIOUS VIOLATION 7-42-090.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN THE STOVES, INTERIOR OF ALL COOLERS AND FREEZERS.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • PROVIDE A LIGHT SHIELD ABOVE THE REAR PREP COOLER.
  5. Canvass

    4 infractions

    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • PEST CONTROL LOG BOOK IS NOT BEING MAINTAINED. THE LAST PEST INSPECTION REPORT IN THE LOG BOOK WAS FROM KIM'S PEST CONTROL ON 1/25/11. MUST PROVIDE A RECENT PEST CONTROL INSPECTION REPORT AND MAINTAIN IT IN THE LOG BOOK. SERIOUS VIOLATION 7-38-020.
    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • PREVIOUS MINOR VIOLATIONS FROM REPORT #517545 ON 9/29/11 NOT CORRECTED: 32/01 - All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. SHELVING THROUGHOUT FRONT SUSHI DISPLAY AND PREP, ALSO THROUGHOUT REAR DRY STORAGE ROOM DIRTY WITH FOOD DEBRIS. MUST CLEAN. MUST NOT USE TINFOIL, PAPER OR CARDBOARD AS LINER FOR SHELVING OR EQUIPMENT. 33/01 - All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. FIRE DAMAGED REFRIGERATOR/FREEZER NEXT TO COOKS LINE MUST BE REPLACED. 34/01 - The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. FLOORS AT THREE COMPARTMENT SINK, UNDER COOKS LINE AND AT DRY STORAGE ROOM REPAIRED WITH DUCT TAPE. FLOORS MUST BE SMOOTH AND EASILY CLEANABLE. DIRTY FLOORS WITH GREASE, DIRT, FOOD DEBRIS UNDER COOKS LINE, THROUGHOUT FRONT SUSHI PREP AND IN REAR DRY STORAGE ROOM. MUST CLEAN ALL AND MAINTAIN. 36/01 - Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. MUST PROVIDE LIGHT SHIELD AT DRY STORAGE ROOM. SERIOUS VIOLATION 7-42-090.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN THE STOVES, INTERIOR OF ALL COOLERS AND FREEZERS.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • PROVIDE A LIGHT SHIELD ABOVE THE REAR PREP COOLER.
  6. Canvass

    5 infractions

    • 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. SHELVING THROUGHOUT FRONT SUSHI DISPLAY AND PREP, ALSO THROUGHOUT REAR DRY STORAGE ROOM DIRTY WITH FOOD DEBRIS. MUST CLEAN. MUST NOT USE TINFOIL, PAPER OR CARDBOARD AS LINER FOR SHELVING OR EQUIPMENT.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. FIRE DAMAGED REFRIGERATOR/FREEZER NEXT TO COOKS LINE MUST BE REPLACED.
    • 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 AT THREE COMPARTMENT SINK, UNDER COOKS LINE AND AT DRY STORAGE ROOM REPAIRED WITH DUCT TAPE. FLOORS MUST BE SMOOTH AND EASILY CLEANABLE. DIRTY FLOORS WITH GREASE, DIRT, FOOD DEBRIS UNDER COOKS LINE, THROUGHOUT FRONT SUSHI PREP AND IN REAR DRY STORAGE ROOM. MUST CLEAN ALL AND MAINTAIN.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. MUST PROVIDE LIGHT SHIELD AT DRY STORAGE ROOM.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units. MUST PROVIDE FOR FRONT TALL WHITE FREEZER AND READABLE INTERNAL THERMOMETER FOR SUSHI DISPLAY.

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