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I LOVE SUSHI INC

869 N LARRABEE AVE, CHICAGO, IL 60610 · Restaurant

Inspection summary

I LOVE SUSHI INC has been inspected 5 times by Chicago Department of Public Health since March 6, 2015. The most recent inspection, on February 16, 2017, found no infractions.

2 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: Food temperature control.

The last 2 inspections in a row found no infractions. 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 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 18, 2016. For example: FACILITIES TO MAINTAIN PROPER TEMPERATURE

  • 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 6 times across 3 separate inspections, most recently on August 18, 2016. 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 2 times across 2 separate inspections, most recently on August 18, 2016. For example: FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

  • 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 once on April 29, 2016. For example: * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED

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

    0 infractions

  2. Canvass

    0 infractions

  3. Canvass

    5 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • FACILITIES DO NOT MAINTAIN PROPER TEMPERATURE. OBSERVED THE FRONT DISPLAY COOLER WITH AN AIR TEMPERATURE OF 60.3F. THE COOLER WAS USED TO STORE POTENTIALLY HAZARDOUS FOODS SUCH AS ASSORTED SUSHI ROLLS,SEAWEED SALADS.AT THIS TIME,THE DISPLAY COOLER IS TAGGED HELD FOR INSPECTION. MUST EMPTY THE UNIT AND HAVE IT REPAIRED SO THAT IT MAINTAINS AN AIR TEMPERATURE BELOW 40F AT ALL TIMES. CRITICAL VIOLATION 7-38-005(A).
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • POTENTIALLY HAZARDOUS FOODS STORED AT IMPROPER TEMPERATURES INSIDE THE FRONT DISPLAY COOLER. OBSERVED ASSORTED SUSHI ROLLS AT 50.1F-55.7F,SEAWEED SALADS AT 49.1F,CONTAINER OF SALMON AT 50.2F,CONTAINER OF TUNA AT 51.9F,CONTAINER OF SHRIMP AT 55.9F,SUSHI RICE AT 95.4F.COLD FOODS MUST BE MAINTAINED AT 40F OR BELOW AT ALL TIMES.CRITICAL VIOLATION 7-38-005(A).
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED UPPER PANEL OF ICE MACHINE,SIDES OF HOT COOKING EQUIPMENTS,PREP AREA SHELVINGS THROUGHOUT NOT CLEAN.INSTRUCTED TO CLEAN AND SANITIZE IN DETAIL AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED EXCESS GREASE BUILD-UP ON FLOOR BENEATH THE COOKING EQUIPMENTS AND COOLERS.INSTRUCTED TO CLEAN FLOORS IN DETAIL AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED WATER STAINED CEILING TILES IN PREP AREA.INSTRUCTED TO REPLACE WATER STAINED CEILING TILES AND MAINTAIN.
  4. Canvass

    4 infractions

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO CERTIFIED FOOD MANAGER PRESENT WITH A CITY OF CHICAGO FOOD SANITATION CERTIFICATE WHILE POTENTIALLY HAZARDOUS FOODS (SUSHI,CHICKEN,SOUP, ETC.) ARE BEING PREPARED AND SERVED. MANAGEMENT INSTRUCTED THAT A CERTIFIED FOOD MANAGER MUST BE PRESENT AT ALL TIMES WHILE POTENTIALLY HAZARDOUS FOOD ARE BEING PREPARED OR SERVED. SERIOUS VIOLATION 7-38-012.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED CHICKEN STORED IN PLASTIC GROCERY BAGS INSIDE THE FREEZER.INSTRUCTED TO PROVIDE FOOD GRADE BAGS FOR FOOD STORING FOODS AND MAINTAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • OBSERVED A SMALL WATER LEAK AT BASE OF FAUCET OF THE 3 COMPARTMENT SINK.INSTRUCTED TO REPAIR AND MAINTAIN.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • NO THERMOMETER INSIDE THE REAR 1 DOOR REFRIGERATOR.INSTRUCTED TO PROVIDE AND MAINTAIN VISIBLE THERMOMETERS INSIDE ALL COOLERS AND MAINTAIN.
  5. License

    3 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • NOTED A PREP TABLE WITH UNEVEN AND ROUGH SURFACE AT THE REAR FOOD PREP AREA. INSTRUCTED TO PROVIDE A SMOOTH AND EASY CLEANABLE SURFACE.ALSO INSTRUCTED TO PROVIDE A SPLASH GUARD AT HAND WASH SINK AT THE REAR FOOD PREP AREA.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • INSTRUCTED TO CLEAN AND MAINTAIN FLOORS ALONG WALL BASE ESPECIALLY AT THE REAR FOOD PREP AREA.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • NOTED LEAKAGE AT THE BOTTOM PIPING OF ONE COMPARTMENT SINK AT THE FRONT PREP AREA. INSTRUCTED TO REPAIR AND MAINTAIN.

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