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ISSHIN

1103 W BRYN MAWR AVE, CHICAGO, IL 60660 · Restaurant

Inspection summary

ISSHIN has been inspected 7 times by Chicago Department of Public Health since December 4, 2019. The most recent inspection, on August 23, 2021, found no infractions.

4 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: Cleaning and sanitizing, Food source, labelling and allergens and Protecting food from contamination.

The number of infractions per inspection has stayed roughly the same over time.

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.

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded once on May 28, 2021. For example: NON-FOOD/FOOD CONTACT SURFACES CLEAN

  • 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 once on March 10, 2020. For example: PROPER DATE MARKING AND DISPOSITION

  • 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 once on March 10, 2020. For example: CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD

  • 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 December 9, 2019. For example: PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

  • 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 March 10, 2020. For example: TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED

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. Canvass

    2 infractions

    • 44. UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED
      • FOUND CONTAINERS NOT STORED PROPERLY ON SHELVING RACKS.MUST STORE INVERTED.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • FOUND INTERIOR OF REACH IN COOLER AND FREEZER NOT CLEAN. MUST CLEAN AND SANITIZE.
  3. Non-Inspection

    0 infractions

  4. Canvass

    4 infractions

    • 23. PROPER DATE MARKING AND DISPOSITION
      • OBSERVED REFRIGERATED, READY TO EAT TCS FOODS PREPARED AND HELD FOR MORE THAN 24 HOURS WITHOUT ANY DATE MARKING (CHICKEN, BEEF, SOUP). INSTRUCTED MANAGER TO CLEARLY INDICATE THE DATE OR DAY WHICH THE FOOD WILL BE DISCARDED HELD FOR A MAXIMUM OF 7 DAYS. THE DAY OF PREPARATION WILL BE COUNTED AS DAY 1. PRIORITY FOUNDATION. 7-38-005. NO CITATION ISSUED.
    • 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
      • NO CONSUMER ADVISORY POSTED ON MENU. ESTABLISHMENT IS SERVING RAW SUSHI. INSTRUCTED MANAGER TO PROVIDE DISCLOSURE STATEMENT, "THESE FOOD ITEMS ARE COOKED TO ORDER." ALONG WITH AN ASTERIK NEXT TO THE FOOD ITEM. ALSO, REMINDER STATEMENT NEEDS TO BE WRITTEN STATING, "CONSUMING RAW OR UNDERCOOKED SEAFOOD MAY INCREASE YOUR RISK OF FOODBORNE ILLNESS." PRIORITY FOUNDATION. 7-38-005. NO CITATION ISSUED.
    • 29. COMPLIANCE WITH VARIANCE/SPECIALIZED PROCESS/HACCP
      • OBSERVED NO SUSHI LAB REPORT ON SITE DURING INSPECTION. ESTABLISHMENT SERVES SUSHI RICE. MUST PROVIDE A SUSHI LAB REPORT VERIFYING THE PH FROM A CERTIFIED LAB. PRIORITY FOUNDATION. 7-38-005. NO CITATION ISSUED.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • OBSERVED NO LID ON TRASH CAN IN GENDER NEUTRAL BATHROOM. MUST PROVIDE.
  5. Canvass

    0 infractions

  6. License

    4 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • FOUND NO EMPLOYEE HEALTH POLICY AT PREMISES. PRIORITY FOUNDATION. NO CITATION ISSUED. 7-38-010. MUST PROVIDE.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • FOUND NO VOMIT AND DIARRHEA CLEAN UP POLICY. PRIORITY FOUNDATION. NO CITATION ISSUED.7-38-005. MUST PROVIDE.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • FOUND NO BACKFLOW PREVENTION DEVICES AT ICE MACHINE WATERLINE AND MOP SINK FAUCET. MUST PROVIDE WHERE THE CAN BE LOCATED AND SERVICED.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • FOUND CITY OF CHICAGO SANITATION MANAGER WITH NO ALLERGEN TRAINING. MUST PROVIDE.
  7. License

    0 infractions

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