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SHARI SUSHI BAR

1925 W FOSTER AVE, CHICAGO, IL 60640 · Restaurant

Inspection summary

SHARI SUSHI BAR has been inspected 5 times by Chicago Department of Public Health since April 17, 2018. The most recent inspection, on November 4, 2022, 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: Pests, Handwashing and staff hygiene and Food source, labelling and allergens.

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.

  • 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 6 times across 2 separate inspections, most recently on November 8, 2019. For example: REQUIRED RECORDS AVAILABLE: SHELLSTOCK TAGS, PARASITE DESTRUCTION

  • 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 5 times across 2 separate inspections, most recently on November 8, 2019. For example: PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

  • 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 3 times across 3 separate inspections, most recently on November 8, 2019. 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 2 times across 2 separate inspections, most recently on November 8, 2019. For example: CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD

  • 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 April 17, 2018. For example: REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

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. Non-Inspection

    0 infractions

  3. Canvass Re-Inspection

    9 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • OBSERVED NO WRITTEN EMPLOYEE HEALTH POLICY ON SITE DURING TIME OF INSPECTION. INSTRUCTED TO PROVIDE VERIFICATION OF EACH EMPLOYEE ON SITE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION. 7-38-010. NO CITATION ISSUED.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • NO VOMIT AND DIARRHEA CLEAN UP PROCEDURE AND KIT ON SITE. INSTRUCTED TO PROVIDE PROCEDURE ALONG WITH THE NECESSARY ITEMS AS OUTLINED IN POLICY. PRIORITY FOUNDATION VIOLATION. 7-38-005. NO CITATION ISSUED.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED NO HAND WASHING SIGNS AT HAND WASHING SINKS AND IN BATHROOM. INSTRUCTED TO PROVIDE.
    • 14. REQUIRED RECORDS AVAILABLE: SHELLSTOCK TAGS, PARASITE DESTRUCTION
      • OBSERVED NO RECORDS OF FREEZING FISH FOR PARASITE DESTRUCTION ARE AVAILABLE. INSTRUCTED MANAGER THAT SALMON STORED IN FREEZER NEEDS TO BE FROZEN AT LEAST -4F FOR A MINIMUM OF 7 DAYS IN FREEZER OR IF STORED AT -31F, FISH NEEDS TO STAY IN FREEZER FOR 15 HOURS. PRIORITY VIOLATION. 7-38-005. NO CITATION ISSUED.
    • 14. REQUIRED RECORDS AVAILABLE: SHELLSTOCK TAGS, PARASITE DESTRUCTION
      • OBSERVED NO LAB REPORT FOR SUSHI RICE. INSTRUCTED TO PROVIDE PAPER WORK. PRIORITY FOUNDATION VIOLATION. 7-38-005. NO CITATION ISSUED.
    • 23. PROPER DATE MARKING AND DISPOSITION
      • OBSERVED IMPROPER DATE MARKING ON TIME TEMPERATURE CONTROLLED FOOD FOR SAFETY. INSTRUCTED TO PROVIDE TCS FOODS WITH THE PROPER USE BY DATE INCLUDING PREP DATE HELD NO LONGER THAN 7 DAYS. PRIORITY FOUNDATION VIOLATION. 7-38-005. NO CITATION ISSUED.
    • 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
      • OBSERVED NO CONSUMER ADVISORY POSTED ON MENU, FOOD ITEM IS NOT DISCLOSED AND THERE IS NO REMINDER STATEMENT. ESTABLISHMENT SERVES RAW SUSHI AND SALMON. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION VIOLATION. 7-38-005. NO CITATION ISSUED.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED DEBRIS ON FLOORS AND BEHIND COOKING EQUIPMENT IN KITCHEN PREP AREA. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • OBSERVED NO ALLERGEN TRAINING CERTIFICATES ON SITE. INSTRUCTED ONLY EMPLOYEES WHO HAVE THE CERTIFIED FOODSERVICE MANAGER CERTIFICATE, MUST COMPLETE ALLERGEN TRAINING.
  4. Canvass

    13 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • OBSERVED NO WRITTEN EMPLOYEE HEALTH POLICY ON SITE DURING TIME OF INSPECTION. INSTRUCTED TO PROVIDE VERIFICATION OF EACH EMPLOYEE ON SITE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION. 7-38-010. NO CITATION ISSUED.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • NO VOMIT AND DIARRHEA CLEAN UP PROCEDURE AND KIT ON SITE. INSTRUCTED TO PROVIDE PROCEDURE ALONG WITH THE NECESSARY ITEMS AS OUTLINED IN POLICY. PRIORITY FOUNDATION VIOLATION. 7-38-005. NO CITATION ISSUED.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED NO HAND WASHING SIGNS AT HAND WASHING SINKS AND IN BATHROOM. INSTRUCTED TO PROVIDE.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED NO HAND WASHING CLEANSER AVAILABLE IN BATHROOM. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION VIOLATION. 7-38-030(C). CITATION ISSUED.
    • 14. REQUIRED RECORDS AVAILABLE: SHELLSTOCK TAGS, PARASITE DESTRUCTION
      • OBSERVED NO RECORDS OF FREEZING FISH FOR PARASITE DESTRUCTION ARE AVAILABLE. INSTRUCTED MANAGER THAT SALMON STORED IN FREEZER NEEDS TO BE FROZEN AT LEAST -4F FOR A MINIMUM OF 7 DAYS IN FREEZER OR IF STORED AT -31F, FISH NEEDS TO STAY IN FREEZER FOR 15 HOURS. PRIORITY VIOLATION. 7-38-005. NO CITATION ISSUED.
    • 14. REQUIRED RECORDS AVAILABLE: SHELLSTOCK TAGS, PARASITE DESTRUCTION
      • OBSERVED NO LAB REPORT FOR SUSHI RICE. INSTRUCTED TO PROVIDE PAPER WORK. PRIORITY FOUNDATION VIOLATION. 7-38-005. NO CITATION ISSUED.
    • 23. PROPER DATE MARKING AND DISPOSITION
      • OBSERVED IMPROPER DATE MARKING ON TIME TEMPERATURE CONTROLLED FOOD FOR SAFETY. INSTRUCTED TO PROVIDE TCS FOODS WITH THE PROPER USE BY DATE INCLUDING PREP DATE HELD NO LONGER THAN 7 DAYS. PRIORITY FOUNDATION VIOLATION. 7-38-005. NO CITATION ISSUED.
    • 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
      • OBSERVED NO CONSUMER ADVISORY POSTED ON MENU, FOOD ITEM IS NOT DISCLOSED AND THERE IS NO REMINDER STATEMENT. ESTABLISHMENT SERVES RAW SUSHI AND SALMON. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION VIOLATION. 7-38-005. NO CITATION ISSUED.
    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • OBSERVED OPEN GAP ABOUT 1/4 INCH AT REAR DOOR BY WASHROOM NOT FULLY SEALED. INSTRUCTED TO SEAL GAPS TO PREVENT ENTRY POINTS FOR PESTS.
    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • OBSERVED NO EVIDENCE OF CURRENT PEST CONTROL SERVICES. INSTRUCTED TO PROVIDE PEST CONTROL SERVICE AND INCLUDE INVOICES IN PEST CONTROL LOG BOOK. PRIORITY FOUNDATION VIOLATION. 7-38-020(C). CITATION ISSUED.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED DEBRIS ON FLOORS AND BEHIND COOKING EQUIPMENT IN KITCHEN PREP AREA. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • OBSERVED NO ALLERGEN TRAINING CERTIFICATES ON SITE. INSTRUCTED ONLY EMPLOYEES WHO HAVE THE CERTIFIED FOODSERVICE MANAGER CERTIFICATE, MUST COMPLETE ALLERGEN TRAINING.
    • 61. SUMMARY REPORT DISPLAYED AND VISIBLE TO THE PUBLIC
      • OBSERVED SUMMARY REPORT NOT POSTED FROM 4/17/18 INSPECTION #2160208. INSTRUCTED MANAGER TO DISPLAY SUMMARY REPORT VISIBLE AND TO THE PUBLIC. PRIORITY FOUNDATION VIOLATION. 7-42-010(B). CITATION ISSUED.
  5. License

    5 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • CONSUMER ADVISORY, REGARDING CONSUMPTION OF UNDERCOOKED FOODS OF ANIMAL ORIGIN, NOT POSTED. MUST POST ADVISORY.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • NOTED DIRTY AND DUSTY CEILING FANS AT THE REAR KITCHEN/DISH WASHING AREA. MUST CLEAN AND MAINTAIN. OPENINGS IN CEILING AROUND PIPES AND CONDUIT. MUST SMOOTHLY SEAL ALL OPENINGS IN PREP, STORAGE AND WASHROOM AREAS.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • PENDANT LIGHTS ABOVE SUSHI PREP COOLER ARE NOT SHIELDED OR SHATTER RESISTANT. MUST INSTALL LIGHT SHIELDS OR SHATTER RESISTANT BULBS.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • NOTED STRONG OFFENSIVE ODOR AT THE REAR PREP/DISH WASHING AREA. INSTRUCTED TO ELIMINATE SOURCE OF ODOR, CLEAN AND MAINTAIN FLOOR DRAINS TO CONTROL THE SMELL....NOTED DRAIN LINES AT THE FRONT SUSHI COOLER ABOVE THE SERVICE COOLER. INSTRUCTED TO PROVIDE DRAIN LINES FROM THE SUSHI COOLER TO A DRAIN OR RECEIVING WASTE WATER CONTAINER.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • NOTED NO STEM THERMOMETER TO PROPERLY MONITOR FOOD AND EQUIPMENT TEMPERATURE. INSTRUCTED TO HAVE STEM THERMOMETERS ON SITE AT ALL TIMES.

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