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Ichiban Sushi Cafe

1422 W Taylor ST, CHICAGO, IL 60607 · Restaurant

Inspection summary

Ichiban Sushi Cafe has been inspected 9 times by Chicago Department of Public Health since October 1, 2010. The most recent inspection, on March 21, 2016, found no infractions.

1 of 9 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, Pests and Food source, labelling and allergens.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 5 times across 5 separate inspections, most recently on March 4, 2016. 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 across 2 separate inspections, most recently on March 4, 2016. For example: NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

  • 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 2 times across 2 separate inspections, most recently on August 26, 2013. For example: FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

  • 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 September 27, 2011. 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 21 times across 8 separate inspections, most recently on March 4, 2016. For example: CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES

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.

9 inspections

  1. Complaint Re-Inspection

    0 infractions

  2. Complaint Re-Inspection

    8 infractions

    • 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 ON SITE OR AVAILABLE. INSTD TO PROVIDE SAME.
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO CITY OF CHICAGO CERTIFIED MANAGER ON DUTY WHILE HANDLING POTENTIALLY HAZARDOUS FOODS (RICE, SUSHI), NOR CERTIFICATE POSTED. INSTD TO PROVIDE AT ALL TIMES.
    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • PREVIOUS MINOR VIOLATIONS FROM 7/9/15 REPORT 1560047 NOT CORRECTED: 32 OBSERVED GEASE TRAP COVERED WITH CARDBOARD, WITH RUST AND DIRT BUILD UP. INSTRUCTED MANAGER TO DISCARD CARDBOARD, CLEAN AND MAINTAIN. 43 OBSERVED USED DIRTY WASH CLOTHS NO PROPERLY STORED IN SANITIZER. INSTRUCTED MANAGER TO STORE RAGS PROPERLY 10/09/2015 45 NO FOOD HANDLER TRAINING CERTIIFCATIONS ONSITE AT THIS TIME. PROVIDED MANAGER ON INFORMATION ON HOW TO OBTAIN CERTIFICATES.
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • GROCERY BAGS BEING USED TO STORE FOOD IN FREEZERS. INSTD TO USE PROPER FOOD GREADE CONTAINERS.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • FAUCET HANDLES OF EXPOSED HANDSINK NOT CLEAN, DEBRIS. CLEAN AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOOR UNDER AND BEHIND HEAVY EQUIPMENT, ALONG WALLBASE AND IN CORNERS NOT CLEAN, DEBRIS. CLEAN SAME AND MAINTAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • -COMPARTMENT SINK FAUCET LEAKING. REPAIR SAME
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • MISSING METAL STEM THERMOMETERS FOR FOOD HANDLERS. PROVIDE SAME.
  3. Complaint

    9 infractions

    • 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 ON SITE OR AVAILABLE. INSTD TO PROVIDE SAME. CITATION ISSUED 7-38-020 SERIOUS.
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO CITY OF CHICAGO CERTIFIED MANAGER ON DUTY WHILE HANDLING POTENTIALLY HAZARDOUS FOODS (RICE, SUSHI), NOR CERTIFICATE POSTED. INSTD TO PROVIDE AT ALL TIMES. CITATION ISSUED 7-38-012 SERIOUS
    • 28. * INSPECTION REPORT SUMMARY DISPLAYED AND VISIBLE TO ALL CUSTOMERS
      • INSPECTION REPORT SUMMARY NOT DISPLAYED OR VISIBLE TO CUSTOMERS. INSTD TO DISPLAY AND HAVE VISIBLE AT ALL TIMES. CITATION ISSUED 7-42-010B SERIOUS.
    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • PREVIOUS MINOR VIOLATIONS FROM 7/9/15 REPORT 1560047 NOT CORRECTED: 32 OBSERVED GEASE TRAP COVERED WITH CARDBOARD, WITH RUST AND DIRT BUILD UP. INSTRUCTED MANAGER TO DISCARD CARDBOARD, CLEAN AND MAINTAIN. 43 OBSERVED USED DIRTY WASH CLOTHS NO PROPERLY STORED IN SANITIZER. INSTRUCTED MANAGER TO STORE RAGS PROPERLY 10/09/2015 45 NO FOOD HANDLER TRAINING CERTIIFCATIONS ONSITE AT THIS TIME. PROVIDED MANAGER ON INFORMATION ON HOW TO OBTAIN CERTIFICATES. CITATION ISSUED 7-42-090 SERIOUS.
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • GROCERY BAGS BEING USED TO STORE FOOD IN FREEZERS. INSTD TO USE PROPER FOOD GREADE CONTAINERS.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • FAUCET HANDLES OF EXPOSED HANDSINK NOT CLEAN, DEBRIS. CLEAN AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOOR UNDER AND BEHIND HEAVY EQUIPMENT, ALONG WALLBASE AND IN CORNERS NOT CLEAN, DEBRIS. CLEAN SAME AND MAINTAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • 3-COMPARTMENT SINK FAUCET LEAKING. REPAIR SAME.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • MISSING METAL STEM THERMOMETERS FOR FOOD HANDLERS. PROVIDE SAME.
  4. Canvass

    7 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • OBSERVERD POTENTIALLY HAZARDOUS FOOD, SUSHI RICE, AT IMPROPER TEMPERATURES IN RICE COOKET, 90.2F. 4 LBS, VALUED AT $4.00 WAS DISCARDED. CRITICAL VIOLATION 7-38-OO5A.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED GEASE TRAP COVERED WITH CARDBOARD, WITH RUST AND DIRT BUILD UP. INSTRUCTED MANAGER TO DISCARD CARDBOARD, CLEAN AND MAINTAIN.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED HAND SOAP DISPENSER AT PREP SINK. INSTRUCTED MANAGER TO REMOVE AND USE THE PREP SINK FOR FOOD PREP ONLY.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • OBSERVED HOT WATER KNOB ON PREP SINK NO WORKING, HOWEVER THEY DO HAVE HOT RUNNING WATER. INSTRUCTED MANAGER TO REPAIR KNOB.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • OBSERVED STANDING WATER IN CRAWL SPACE. INSTRUCTED MANAGER TO STORE ITEMS 6 INCHES OFF THE FLOOR AND TO ORGANIZE, CLEAN AND MAINTAIN AREA.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • OBSERVED USED DIRTY WASH CLOTHS NO PROPERLY STORED IN SANITIZER. INSTRUCTED MANAGER TO STORE RAGS PROPERLY
    • 45. FOOD HANDLER REQUIREMENTS MET
      • NO FOOD HANDLER TRAINING CERTIIFCATIONS ONSITE AT THIS TIME. PROVIDED MANAGER ON INFORMATION ON HOW TO OBTAIN CERTIFICATES.
  5. Canvass

    5 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • NOTED POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES. NOTED APPROXIMATELY 10LBS OF COOKED RICE AT IMPROPER TEMPERATURES RANGING BETWEEN 100-110 DEGREES F. MUST MAINTAIN POTENTIALLY HAZARDOUS FOODS AT 140 DEGREES F AND ABOVE OR 40 DEGREES F AND BELOW. CRITICAL CITATION ISSUED 7-38-005A
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST DETAIL CLEAN THE EXTERIOR AND INTERIOR OF THE VENTILATION HOOD ABOVE THE COOKING EQUIPMENT AND REMOVE EXCESSIVE DUST BUILD UP. ALSO REMOVE DUST FROM LIGHT FIXTURES ABOVE THE PREP AREA. MUST ALSO DETAIL CLEAN SINKS,PREP TABLES,COOLERS, CUTTING BOARDS AND ALL DIRTY SURFACES THROUGHOUT PREMISES.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST DETAIL CLEAN FLOORS THROUGHOUT PREP AND STORAGE AREAS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST DETAIL CLEAN WALLS IN PREP AREA AND REPLACE STAINED CEILING TILES IN DINING AREA.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MUST BETTER ORGANIZE CLUTTER IN CRAWL SPACE STORAGE AREAS.
  6. Canvass

    3 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • MUST LABEL BULK STORAGE CONTAINERS WITH NAME OF PRODUCT INSIDE (IE: SALT, SUGAR, RICE ETC).
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN INTERIOR BOTTOM AND EXTERIOR SIDE OF FRYER TO REMOVE GREASE NOTED.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN FLOOR IN BASEMENT STORAGE ROOM UNDER SHELVES. SEAL AREA BETWEEN FLOOR AND WALL BEHIND FREEZERS IN REAR WHERE GAP OBSERVED.
  7. Canvass

    4 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • MUST PROPERLY STORE FOOD NOT IN ORIGINAL CONTAINERS IN FOOD GRADE BAGS LOCATED IN THE REAR FREEZER AT ALL TIMES. ALSO MUST LABEL LARGE PLASTIC CONTAINERS HOLDING RICE, SUGAR AND FLOUR LOCATED IN THE DRY STORAGE IN THE BASEMENT AT ALL TIMES.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST SEAL HOLE AT WALL BEHIND REAR 1DR REFRIGERATOR. MUST REATTACH WALL COUVING IN THE RESTROOM SO AS TO BE SMOOTH AND EASILY CLEANABLE.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • MUST PROVIDE THERMOMETERS AT ALL COOLERS, SUSHI COLD HOLDING UNITS, AND REFRIGERATORS AT ALL TIMES.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MUST DECLUTTER AND BETTER ORGANIZE THE BASEMENT ON THE WEST SIDE OF THE BASEMENT. ALL ITEMS MUST BE 6 INCHES OFF THE FLOOR AT ALL TIMES.
  8. Complaint

    3 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • All utensils shall be thoroughly cleaned and sanitized after each usage. All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. THE ICE MACHINE HAS A DIRTY INTERIOR. THE SOUTH CUTTING BOARD IS STAIN AND NEEDS A DEEP CLEANING. WASH, RINSE AND SANITIZE ALL OF THE FOOD DISPENSING UTENSILS AND EQUIPMENT UNTIL IT IS CLEAN, SANITARY AND MAINTAINED ON A DAILY BASIS.
    • 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. THE FLOORS IN THE DRY STORE ROOM AND OUTSIDE THE REAR DOOR ARE BLACK, DEEP CLEAN THE FLOORS.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • All employees shall be required to use effective hair restraints to confine hair. THE SUSHI CHEF NEEDS TO WEAR A HAT AT ALL TIMES OF FOOD PREPARATION.
  9. Canvass

    4 infractions

    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • Air dry all utensils after sanitizing, do not store any food utensils in any standing liquids.
    • 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. Clean the stained cutting boards.
    • 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. Clean and maintain the floors and baseboards so they are smooth and sanitary from corner to corner.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • Store wiping cloths in sanitizer between use.

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