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SUSHI AVENUE, INCORPORATED

30 W HURON ST, CHICAGO, IL 60654 · Restaurant

Inspection summary

SUSHI AVENUE, INCORPORATED has been inspected 18 times by Chicago Department of Public Health since March 5, 2010. The most recent inspection, on June 1, 2022, found no infractions.

8 of 18 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, Handwashing and staff hygiene and Food source, labelling and allergens.

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.

  • 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 July 8, 2019. For example: THERMOMETERS PROVIDED & ACCURATE

  • 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 August 23, 2018. 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 once on August 23, 2018. For example: FOOD PROPERLY LABELED; ORIGINAL CONTAINER

  • 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 5 times across 5 separate inspections, most recently on March 31, 2020. For example: FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & 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 3 times across 3 separate inspections, most recently on July 8, 2019. For example: ALLERGEN TRAINING AS REQUIRED

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.

18 inspections

  1. Canvass

    0 infractions

  2. Canvass

    1 infraction

    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • MUST REPAIR LOOSE FAUCET ON HANDWASHING SINK IN PREP AREA, INSTRUCTED TO REPAIR AND MAINTAIN.
  3. Canvass

    1 infraction

    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED ALL CUTTING BOARDS IN WITH DEEP GROOVES AND DARK STAINS. INSTRUCTED TO REPAIR OR REPLACE AND MAINTAIN SMOOTH, CLEANABLE CUTTING SURFACES.
  4. Canvass

    2 infractions

    • 36. THERMOMETERS PROVIDED & ACCURATE
      • COOLER THERMOMETER IN POOR REPAIR, INSTRUCTED TO REPLACE.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • NO ALLERGEN TRAINING CERTIFICATE FOR FOOD SERVICE MANAGER, INSTRUCTED TO OBTAIN.
  5. Canvass

    3 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • 2-102.14(F) NO EMPLOYEE HEALTH POLICY. INSTRUCTED EMPLOYEE TO PROVIDE. PRIORITY FOUNDATION NO CITATION
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • 2-501.11 NO EMPLOYEE HEALTH POLICY CLEAN UP PROCEEDURE. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION NO CITATION
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • 3-602.11 (A) (B 1-3,4-7) (A) OBSERVED PREPACKAGED SUSHI LABEL WITHOUT THE PLACE OF BUSINESS ADDRESS OF THE MANUFACTURER,PACKER,DISTRIBUTOR. INSTRUCTED TO INSTALL ON LABEL.
  6. Canvass

    0 infractions

  7. Canvass

    1 infraction

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • Observed rush and chipped paint on metal shelves in walk in freezer. Must repair and remove rust. Observed deep groves in heavily soiled cutting boards in prep area. Must resurface or replace. All surfaces must be smooth and easily cleanable. Must maintain same.
  8. Canvass

    0 infractions

  9. Canvass

    1 infraction

    • 45. FOOD HANDLER REQUIREMENTS MET
      • INSTRUCTED MANAGER ALL FOOD HANDLERS MUST BE CERTIFIED WITH CERTIFICATES OF NAMES OF EMPLOYEES ON PREMISES.
  10. Canvass Re-Inspection

    0 infractions

  11. Canvass

    2 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • NOTED TEMPERATURE OF SUSHI DISPLAY COOLER TO BE IMPROPER AT 57.7F.INSTRUCTED NOT TO USE UNTIL EQUIPMENT IS MAINTAINING PROPER TEMPERATURE OF 40F AND BELOW. CITATION ISSUED FOR CRITICAL VIOLATION #7-38-005(A)
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • NOTED INTERNAL TEMPERATURES OF ASSORTED SUSHI ROLLS INSIDE DISPLAY COOLER TO BE IMPROPER:-PHILLY ROLL 54.1F,FANTASY SPRING ROLL 53.8F,VEGETABLE SPRING ROLL 51.3F,SPICY SHRIMP ROLL 53.4F. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 120 LBS OF PRODUCTS WORTH $8906.00 THROUGH DENATURING PROCESS. CITATION ISSUED FOR CRITICAL VIOLATION #7-38-005(A)
  12. Canvass

    1 infraction

    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • INSTRUCTED TO CLEAN FANS INSIDE THE DISPLAY COOLER.
  13. Canvass

    2 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MOLDY INSULATION COVERING FOR COOLING UNIT INSIDE PREP COOLER, INSTRUCTED TO REMOVE AND MAINTAIN.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • MISSING LIGHT SHIELD AT FRONT PACKAGED FOOD DISPLAY COOLER. INSTRUCTED TO INSTALL.
  14. Canvass

    0 infractions

  15. Canvass

    0 infractions

  16. Canvass

    0 infractions

  17. Canvass

    0 infractions

  18. Canvass

    1 infraction

    • 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. Prep reach in coolers door rubber gaskets with accumilated food debris. Must clean and maintain.

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