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SHINOBU

1131 W BRYN MAWR AVE, CHICAGO, IL 60660 · Restaurant

Inspection summary

SHINOBU has been inspected 4 times by Chicago Department of Public Health since February 24, 2011. The most recent inspection, on November 16, 2012, found no infractions.

1 of 4 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: Handwashing and staff hygiene, Protecting food from contamination and Food source, labelling and allergens.

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.

  • 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 3 times across 2 separate inspections, most recently on February 17, 2012. For example: APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

  • 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 January 24, 2012. For example: SOURCE OF CROSS CONTAMINATION CONTROLLED I.E. CUTTING BOARDS, FOOD HANDLERS, UTENSILS, ETC

  • 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 February 24, 2011. For example: FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

  • 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 11 times across 3 separate inspections, most recently on February 17, 2012. For example: FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

  • 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 once on February 24, 2011. For example: FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

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.

4 inspections

  1. Canvass

    0 infractions

  2. Complaint

    5 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • NEED TO REMOVE ALL HEAVILY PITTED AND STAINED CUTTING BOARDS FROM KITCHEN
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN INTERIOR OF ALL COOLERS AND FREEZERS(BUILD-UP OF FOOD DEBRIS). NEED TO CLEAN FOOD DEBRIS FROM UNDER THE PREP TABLES AND FRONT COUNTER CABINETS.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • PROVIDE AN UNTHREAD FAUCET FOT THE 3 COMPARTMENT SINK.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • REORGANIZE ALL NEED ITEMS THROUGHOUT THE PREMISES INCLUDED FRONT CABINETS AND UNDER THE PREP TABLES AND FRONT COUNTERS,REMOVE WHAT IS NOT NEEDED. PERSONAL ITEMS MUST BE STORED AWAY FROM FOOD AND FOOD PRODUCTS(HATS, HANDBAG ETC)
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • EVERYONE MUST WEAR HAIR RESTRAINT IN PREP AREA.
  3. Canvass

    6 infractions

    • 4. SOURCE OF CROSS CONTAMINATION CONTROLLED I.E. CUTTING BOARDS, FOOD HANDLERS, UTENSILS, ETC
      • All food shall be protected from contamination and the elements, and so shall all food equipment, containers, utensils, food contact surfaces and devices, and vehicles. SOURCE OF CONTAMINATION.OBSERVED SUSHI CHEF WIPING KNIFE ON BLUE CLOTH WHICH WAS PREVIOUSLY USED TO CLEAN CUTTING BOARD,AND CHEF'S HAND AFTER HE HANDLED NON FOOD PRODUCTS SUCH AS COUNTER TOP AND DIRTY UTENSILS(NO HAND WASHING BETWEEN TASK). THE SAME KNIFE THAT HE WIPED ON DIRTY CLOTH WAS USED TO SLICE SALMON AND TUNA A READY TO EAT PRODUCTS FOR THE SUSHI THAT WAS REQUESTED BY THE CUSTOMER.EXPLAINED TO MANAGER HOW TO PREVENT AND MINIMIZE SOURCE OF CONTAMINATION. CRITICAL VIOLATION:7-38-005(A) HOOOO77335-18
    • 12. HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA
      • Adequate and convenient hand washing facilities shall be provided for all employees. OBSERVED NO SOAP AND PAPER TOWELS PROVIDED AT 2 EXPOSED HAND SINK IN KITCHEN ALSO BOTH EXPOSED HAND SINK NOT ACCESSIBLE: THE EXPOSED HAND SINK BY THE 3 COMPARTMENT SINK WAS FULL OF POTS,CUTTING BOARD AND OTHER COOKING UTENSILS. THE OTHER EXPOSED HAND SINK BY ONE COMPARTMENT SINK WAS FULL OF DISH SOAPS,SCRUBBERS,AND POTS, BOTH SINKS APPEARED NOT IN USE.THE TWO COMPARTMENT SINKS IN FRONT SUSHI AREA NO PAPER TOWELS,ONLY ONE SOAP. SOAP AND PAPER TOWELS WERE PROVIDED ON ALL EXPOSED HAND SINK ,ALSO EXPLAINED TO MANAGER THE IMPORTANCE OF HAND WASHING.OBSERVED MENS' WASHROOM NO PAPER TOWELS WAS PROVIDED OR NOR HAND DRYING DEVICE,PAPER TOWEL PROVIDED.CRITICAL VIOLATION:7-38-030 HOOOO77335-18
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.CLEAN INTERIOR OF ALL COOLERS AND FREEZERS(BUILD-UP OF FOOD DEBRIS). NEED TO CLEAN FOOD DEBRIS FROM UNDER THE PREP TABLES AND FRONT COUNTER CABINETS.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health.PROVIDE AN UNTHREAD FAUCET FOT THE 3 COMPARTMENT SINK.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • Cleaning equipment shall be properly stored away from food, utensils, equipment, and clean linens. REORGANIZE ALL NEED ITEMS THROUGHOUT THE PREMISES INCLUDED FRONT CABINETS AND UNDER THE PREP TABLES AND FRONT COUNTERS,REMOVE WHAT IS NOT NEEDED. PERSONAL ITEMS MUST BE STORED AWAY FROM FOOD AND FOOD PRODUCTS(HATS, HANDBAG ETC)
    • 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. EVERYONE MUST WEAR HAIR RESTRAINT IN PREP AREA.
  4. Canvass

    7 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • All food not stored in the original container shall be stored in properly labeled containers. INSTRUCTED TO PROVIDE DATE ON PREPARED FOOD CONTAINERS IN COOLERS.
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use. INSTRUCTED TO INVERT CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES ON SHELVES AND ON COUNTERS THROUGHOUT.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. INSTRUCTED TO CLEAN DEBRIS ON 3COMP.,1COMP.,EXPOSE HAND WASH SINKS AT FRONT AND REAR PREP AREAS,MOP SINK,STORAGE &PREP COUNTERS AT FRONT AND REAR PREP AREAS,EXTERIORS OF ICE MACHINE,AND INTERIORS OF DEEP FRYER.
    • 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. INSTRUCTED TO CLEAN DEBRIS AND STAINS ON FLOORS AT FRONT PREP AREA,FLOORS IN MOP SINK ROOM,AND FLOORS AT REAR HALL EXIT TO THE ALLEY.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. INSTRUCTED TO REPAIR SLOW DRAINING ON EXPOSE HAND WASH SINKS AT FRONT PREP AREA,AND CONSTANT DRIPPING ON 3COMP.SINK FAUCET.
    • 39. LINEN: CLEAN AND SOILED PROPERLY STORED
      • Soiled and clean linens, coats, and aprons shall be properly stored. INSTRUCTED TO PROPERLY STORE SOILED AND CLEAN WIPE CLOTHS SEEN EVERYWHERE IN KITCHEN AND FRONT PREP AREAS,PROVIDE HAMPERS .
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors. INSTRUCTED TO REMOVE EXCESS CLUTER ON THE TOP OF ICE MACHINE CLEAN,MUST NOT USE AS STORAGE DEVICE.ALSO MUST ORGANIZE CLUTER IN KITCHEN AND AT FRONT PREP AREA.

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