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HANAMI

3925 N LINCOLN AVE, CHICAGO, IL 60613 · Restaurant

Inspection summary

HANAMI has been inspected 5 times by Chicago Department of Public Health since July 2, 2012. The most recent inspection, on July 1, 2014, recorded 1 infraction.

1 of 5 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: Protecting food from contamination, Food temperature control and Pests.

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.

  • 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 June 24, 2014. For example: FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION

  • 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 across 2 separate inspections, most recently on February 26, 2013. For example: REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

  • 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 July 2, 2012. 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 June 24, 2014. For example: APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

  • 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 4 separate inspections, most recently on July 1, 2014. For example: FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

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.

5 inspections

  1. Canvass Re-Inspection

    1 infraction

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • THE FOLLOWING AREAS IN THE KITCHEN WERE SOILED WITH GREASE AND FOOD DEBRIS; HOODVENTS, FRONT AND SIDES OF COOKING EQUIPMENT, INTERIOR COMPARTMENT OF DEEP FRYER, MEAT SLICER, AND THE EXTERIOR OF THE 2-DOOR COOLER. MUST DETAIL CLEAN AND MAINTAIN.
  2. Canvass

    4 infractions

    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • OBSERVED FOOD(ICE) NOT PROTECTED FROM CONTAMINATION DURING STORAGE INSIDE OF THE ICE MACHINE. OBSERVED A GREEN SLIMY DISCOLORATION ALONG THE ICE TRAY IN DIRECT CONTACT WITH THE ICE. OBSERVED BROWN AND BLACK DISCOLORATIONS ON THE WATER HOSE AND ALONG THE SIDES OF THE INTERIOR ICE MACHINE. MANAGER VOLUNTARILY DISCARDED THE REMANING ICE. MUST DETAIL CLEAN TO REMOVE ALL DISCOLORATIONS FROM THE INTERIOR CONTACT SURFACES AND REPLACE ANY SOILED WATER HOSES INSIDE OF THE MACHINE. SERIOUS VIOLATION 7-38-005A.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • THE FOLLOWING AREAS IN THE KITCHEN WERE SOILED WITH GREASE AND FOOD DEBRIS; HOODVENTS, FRONT AND SIDES OF COOKING EQUIPMENT, INTERIOR COMPARTMENT OF DEEP FRYER, MEAT SLICER, AND THE EXTERIOR OF THE 2-DOOR COOLER. MUST DETAIL CLEAN AND MAINTAIN.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • REMOVE CLUTTER AND UNNECESSARY ITEMS FROM THE BASEMENT TO PREVENT RODENT/PEST HARBORAGE.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • OBSERVED ALL THREE EMPLOYEES NOT WEARING A HAIR RESTRAINT. INSTRUCTED ALL EMPLOYEES IN THE KITCHEN MUST WEAR A HAIR RESTRAINT AT ALL TIMES.
  3. Canvass

    5 infractions

    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • FOOD(ICE) NOT PROTECTED FROM CONTAMINATION. NOTED GREYISH, PINKISH SLIMMY SUBSTANCE ON THE INNER LINNING OF ICE MACHINE DRIPPING ONTO THE ICE. MUST REMOVE ICE CLEAN AND SANITIZE ICE MACHINE. SERIOUS VIOLATION ISSUED 7-38-005(A. ICE MACHINE WAS CLEAN AND SANITIZE DURING INSPECTION. MUST MAINTAIN ICE MACHINE AT ALL TIMES TO PREVENT CONTAMINATION.
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • PREMISES OPERARING WITHOUT A CITY OF CHICAGO CERTIFIED FOOD MANAGER ON SITE WHILE POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED. SUCH AS TERIYAKI CHICKEN,SALMON, RIB-EYE STEAK ETC. INSTRUCTED ABOVE THAT CERTIFIED FOOD MANAGER HAS TO BE ON SITE AT ALL TIMES POTENTIALLY HAZAARDOUS FOODS ARE PREPARED AND SERVED. SERIOUS CITATION ISSUED 7-38-012. CERTIFIED FOOD MANAGER ARRIVED DURING INSPECTION 03:00PM.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • DETAIL CLEAN FOOD STORAGE SHELVING, COOKING EQUIPMENT, AND INTERIORS OF ALL COOLERS. REMOVE FOOD DEBRIS.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • MISSING THERMOMETERS IN ALL COOLERS. MUST PROVIDE
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • REMOVE CLUTTER AND UNNECESSARY ARTICLES FROM REAR STORAGE AREA TO PREVENT RODENT HARBORAGE.
  4. License Re-Inspection

    0 infractions

  5. License

    8 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • SUSHI PREP COOLER FOUND AT 50.1F. MUST MAINTAIN A TEMPERATURE OF 40F OR BELOW.
    • 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 LOG BOOK OR REQUIRED SERVICE/DOCUMENTATION ON PREMISES. MUST PROVIDE. 30 RAT DROPPINGS ON FLOOR IN REAR WALKWAY TO OUTDOOR EXIT. MUST REMOVE ALL DROPPINGS, SANITIZE ALL AREAS. LARGE CONTAINER OF ROACH PESTICIDE IN PREMISES. MUST REMOVE AND HAVE LICENSED PEST CONTROL CO. SERVICE ALL AREAS.
    • 19. OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED
      • NO OUTDOOR WASTE RECEPTACLES. MUST PROVIDE.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • BULK FOOD CONTAINERS MUST BE CLEANED AND LABELED.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INTERIOR ICE MACHINE MUST CLEAN AND SANITIZE.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOOR BASEBOARDS THROUGHOUT REAR PREP WITH HARD FOAM AS SEALANT. UNABLE TO CLEAN. MUST REMOVE AND MAKE ALL FLOORS SMOOTH AND CLEANABLE. BASEMENT FLOOR THROUGHOUT WITH DIRT AND DEBRIS. MUST CLEAN. ALL ITEMS MUST BE STORED ELEVATED 6" OR ABOVE.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • ALL UNNECESSARY ITEMS STORED ON REAR WALKWAY AND THROUGHOUT BASEMENT MUST BE REMOVED TO PREVENT RODENT HARBORING AND ALL OTHERS BE STORED ELEVATED AND ORGANIZED.
    • 70. NO SMOKING REGULATIONS
      • NO "NO SMOKING" SIGN POSTED AT FRONT ENTRANCE/EXIT. MUST PROVIDE.

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