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SUSHI LOUNGE

234 W CERMAK RD, CHICAGO, IL 60616 · Restaurant

Inspection summary

SUSHI LOUNGE has been inspected 6 times by Chicago Department of Public Health since September 13, 2013. The most recent inspection, on August 18, 2015, found no infractions.

3 of 6 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, Food source, labelling and allergens and Protecting food from contamination.

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 3 times across 2 separate inspections, most recently on October 2, 2014. For example: REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

  • 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 October 2, 2014. For example: FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

  • 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 October 1, 2014. For example: FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION

  • 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 19 times across 3 separate inspections, most recently on October 2, 2014. 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 3 times across 3 separate inspections, most recently on October 2, 2014. 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.

6 inspections

  1. Canvass

    0 infractions

  2. Canvass Re-Inspection

    9 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • ALL BULK ITEMS IN REAR STORAGE ROOM MUST BE LABELED
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED RACKS WITHIN REACH IN REFRIGERATORS WITH RUST AND PEELING PAINT. REMOVE RUST AND RESTORE INTERIOR RACKS TO A SMOOTH EASILY CLEANABLE SURFACE AND MAINTAIN.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED INTERIOR OF MICROWAVE UNCLEAN WITH FOOD DEBRIS. CLEAN AND MAINTAIN. INTERIOR OF MICROWAVE. OBSERVED INTERIOR OF REACH IN FREEZERS IN KITCHEN AND REAR STORAGE ROOM UNCLEAN WITH FOOD SPILLS. CLEAN AND MAINTAIN INTERIOR OF REACH IN FREEZERS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED FLOORS UNCLEAN UNDER AND BEHIND STATIONARY EQUIPMENT INCLUDING ICE MACHINE, DISH MACHINE, AND STOVE. CLEAN AND MAINTAIN FLOORS IN CORNERS AND ALONG WALLS UNDER AND BEHIND ALL LARGE EQUIPMENT.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED CEILING VENTS WITHIN BATHROOMS WITH DUST ACCUMULATION. CLEAN AND MAINTAIN CEILING VENTS WITHIN WASHROOM.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • OBSERVED 3 COMPARTMENT SINK WITH DIRTY/MILDEWY SEALANT ON INTERIOR OF SINK. ALL DIRTY/MILDEWY SEALANT MUST BE REMOVED AND SINK MUST BE SEALED IN A CLEAN AND SANITARY MANNER AND MAINTAINED.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • OBSERVED WATER LEAKING FROM FLUSHING HANDLE FOR LADIES ROOM TOILET. REPAIR AND MAINTAIN.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • OBSERVED NO THERMOMETER WITHIN REACH IN REFRIGERATORS WITHIN KITCHEN. ALL REFRIGERATORS NEED EASY TO READ THERMOMETERS THAT ARE CHECKED OFTEN BY STAFF TO MAKE SURE THAT REFRIGERATORS ARE FUNCTIONING PROPERLY AND MAINTAINING 40F OR LESS AT ALL TIMES.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • OBSERVED DRY STORAGE AND SODA/BEER STORED ON FLOOR OF REAR DRY STORAGE ROOM. ALL FOOD/DRINK MUST BE STORED AT LEAST 6 INCHES OFF OF FLOOR. OBSERVED REAR STORAGE ROOM WITH EXCESS EQUIPMENT. MUST GET RID OF ANY UNECESSARY ARTICLES TO PREVENT RODENT AND INSECT HARBORAGE.
  3. Canvass

    14 infractions

    • 8. SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
      • OBSERVED DISH MACHINE NOT SANITIZING WITH 50-100 PPM OF CHLORINE. DISH MACHINE TAGGED. CRITICAL VIOLATION 7-38-030
    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • OBSERVED INTERIOR OF ICE MACHINE VERY UNCLEAN WITH BUILD UP OF BLACK MOILD LIKE SUBSTANCE ON INTERIOR WHERE ICE IS BEING MADE. CLEAN, SANITIZE AND MAINTAIN ICE MACHINE. UNIT TAGGED. SERIOUS VIOLATION 7-38-005 (A)
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • ALL BULK ITEMS IN REAR STORAGE ROOM MUST BE LABELED.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED RACKS WITHIN REACH IN REFRIGERATORS WITH RUST AND PEELING PAINT. REMOVE RUST AND RESTORE INTERIOR RACKS TO A SMOOTH EASILY CLEANABLE SURFACE AND MAINTAIN.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED INTERIOR OF REACH IN FREEZERS IN KITCHEN AND REAR STORAGE ROOM UNCLEAN WITH FOOD SPILLS. CLEAN AND MAINTAIN INTERIOR OF REACH IN FREEZERS.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED INTERIOR OF MICROWAVE UNCLEAN WITH FOOD DEBRIS. CLEAN AND MAINTAIN. INTERIOR OF MICROWAVE.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED FLOORS UNCLEAN UNDER AND BEHIND STATIONARY EQUIPMENT INCLUDING ICE MACHINE, DISH MACHINE, AND STOVE. CLEAN AND MAINTAIN FLOORS IN CORNERS AND ALONG WALLS UNDER AND BEHIND ALL LARGE EQUIPMENT.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED CEILING VENTS WITHIN BATHROOMS WITH DUST ACCUMULATION. CLEAN AND MAINTAIN CEILING VENTS WITHIN WASHROOM.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED AREA AROUND EXPOSED HAND SINK IN KITCHEN UNCLEAN WITH PEELING PAINT. MUST CLEAN AND RESTORE SURFACE TO A SMOOTH EASILY CLEANABLE SURFACE.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • OBSERVED NO EXPOSED HANDSINK BEHIND BAR AREA. MUST INSTALL EXPOSED HADNSINK FOR HANDWASHING ONLY IN BAR AREA.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • OBSERVED 3 COMPARTMENT SINK WITH DIRTY/MILDEWY SEALANT ON INTERIOR OF SINK. ALL DIRTY/MILDEWY SEALANT MUST BE REMOVED AND SINK MUST BE SEALED IN A CLEAN AND SANITARY MANNER AND MAINTAINED.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • OBSERVED NO THERMOMETER WITHIN REACH IN REFRIGERATORS WITHIN KITCHEN. ALL REFRIGERATORS NEED EASY TO READ THERMOMETERS THAT ARE CHECKED OFTEN BY STAFF TO MAKE SURE THAT REFRIGERATORS ARE FUNCTIONING PROPERLY AND MAINTAINING 40F OR LESS AT ALL TIMES.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • OBSERVED REAR STORAGE ROOM WITH EXCESS EQUIPMENT. MUST GET RID OF ANY UNECESSARY ARTICLES TO PREVENT RODENT AND INSECT HARBORAGE.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • OBSERVED DRY STORAGE AND SODA/BEER STORED ON FLOOR OF REAR DRY STORAGE ROOM. ALL FOOD/DRINK MUST BE STORED AT LEAST 6 INCHES OFF OF FLOOR.
  4. Canvass

    0 infractions

  5. Canvass

    5 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • PAINT RAW WOOD SHELF INDERNEATH BAR. PAINT RUSTY STORAGE RACK IN BEER WALK-IN COOLER.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN CABINET INTERIOR OF DEEP FRYER, AND ENTIRE EXTERIOR OF DISHMACHINE,
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN GREASY BUILD-UP ON FLOOR BY WALL OF DEEP FRYER. DETAIL CLEAN FLOORS THROUGHOUT ALONG ALL WALL BASES, IN CORNERS, UNDERNEATH AND BEHIND ALL HEAVY EQUIPMENT. STAIRS LEADING UP TO REAR OUTSIDE GARBAGE AREA NEED CLEANING.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • CLEAN AND/OR PAINT WALLS IN DISHWASHING AND FOOD PREP AREAS.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST INSATALL A CHECK VALVE OR BACK FLOW PREVENTIVE DEVICE ON ICE MACHINE.
  6. Canvass

    0 infractions

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