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SUSHI TAIYO/IZAKAYA HAPA

58 E ONTARIO ST, CHICAGO, IL 60611 · Restaurant

Inspection summary

SUSHI TAIYO/IZAKAYA HAPA has been inspected 8 times by Chicago Department of Public Health since October 19, 2010. The most recent inspection, on November 17, 2015, found no infractions.

3 of 8 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, Pests and Handwashing and staff hygiene.

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.

  • 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 July 28, 2014. For example: DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED

  • 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 once on September 11, 2013. For example: NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

  • 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 September 20, 2012. For example: APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

  • 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 14 times across 5 separate inspections, most recently on July 28, 2014. For example: FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

  • 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 5 times across 5 separate inspections, most recently on July 28, 2014. For example: LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED

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.

8 inspections

  1. Canvass

    0 infractions

  2. Canvass Re-Inspection

    0 infractions

  3. Canvass

    3 infractions

    • 24. DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED
      • OBSERVED ALL BASINS OF THE 3 COMPARTMENT SINK IN THE DISH WASHING ROOM VERY SLOW TO DRAIN AND NOT ADEQUATELY HOLDING WATER IN THE LEFT COMPARTMENT. INSTRUCTED TO REPAIR AND MAINTAIN ALL PLUMBING. EQUIPMENT TAGGED HELD FOR INSPECTION. SERIOUS VIOLATION 7-38-030
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED THE EXTERIOR OF UPSTAIRS COOKING EQUIPMENT WITH ACCUMULATED GREASE. INSTRUCTED TO CLEAN AND MAINTAIN THE EXTERIOR OF COOKING EQUIPMENT.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • OBSERVED BLOWN LIGHT BULBS IN UPSTAIRS PREP AREA. INSTRUCTED TO PROVIDE AND MAINTAIN ADEQUATE LIGHTING.
  4. Canvass Re-Inspection

    0 infractions

  5. Canvass

    5 infractions

    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • OBSERVED LIVE FRUIT FLIES IN THE 2ND FLOOR FOOD PREP AREA, 2ND FLOOR BAR AREA AND 1ST FLOOR BAR AREA. APPROXIMATELY 100 LIVE FRUIT FLIES WERE OBSERVED ON THE WALLS, CEILING AND EQUIPMENT IN THESE AREAS. ADDITIONAL PEST CONTROL SERVICE IS NEEDED TO MINIMIZE OR ELIMINATE THE PEST ACTIVITY. SERIOUS VIOLATION 7-38-020.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED STAINED CUTTING BOARDS IN THE 2ND FLOOR FOOD PREP AREA. MUST REPLACE.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • DETAIL CLEAN THE FOLLOWING: FOOD STORAGE CONTAINERS, WALL AND WIRE STORAGE SHELVES AND SHELVES ABOVE THE PREP TABLES, FAN COVERS IN THE WALK-IN COOLERS, AND INTERIOR OF PREP COOLERS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • DETAIL CLEAN THE FLOOR UNDER THE BARS AND AROUND THE MOP SINK AND UNDER THE BOXES OF FOUNTAIN POP ON THE 2ND FLOOR.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • DETAIL CLEAN THE DUST AND GRIME ON THE WALLS IN THE 2ND FLOOR FOOD PREP AREA AND AROUND THE MOP SINK.
  6. Canvass

    4 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FOOD CONTAINERS STORED ON FLOOR, INSTRUCTED TO KEEP ALL FOOD CONTAINERS OFF THE FLOOR.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • HEAVY DUST BUILD-UP ON CEILING VENT AT 2ND FLOOR KITCHEN, INSTRUCTED TO CELAN AND MAINTAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • SOME OF THE HANDLES FOR HAND SINK FAUCET ARE HARD TO TURN, INSTRUCTED TO CHANGE HANDLES.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • ICE SCOOP STORED ON TOP OF ICE CUBES, INSTRUCTED TO KEEP OFF ICE IN A CLEAN CONTAINER/ SURFACE.
  7. Canvass

    5 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • EXTERIOR SIDES OF COOKING EQUIPMENT & GREASE TRAPS, FAN GUARDS OF MOST COOLERS AT MAIN KITCHEN & WALK-IN COOLER SHELVES MUST BE FREE OF DUST/GREASE OR DIRT. All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS UNDER BAR COUNTERS/SINKS AT BOTH FLOORS, MOST DRAINS AT MAIN KITCHEN (2nd FL), & AROUND GREASE TRAPS NEED CLEANING, DUE TO DEBRIS/DIRT/CLUTTER. The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • DUSTY OR CRACKED CEILING TILES AT 1st FLOOR SERVICE STATION & AROUND VENTS ON PREMISES MUST BE KEPT CLEAN. ANY WALL SECTION BY SUSHI STATIONS WITH FOOD STAINS MUST BE CLEANED ALSO. The walls and ceilings shall be in good repair and easily cleaned.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • ANY CLUTTER/UNNECESSARY ARTICLES AT STORAGE ROOM UNDER STAIRS & AT OTHER STORAGE AREAS OF BOTH FLOORS MUST BE REMOVED & THESE AREAS MUST BE BETTER ORGANIZED. 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.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • ALL ICE SCOOPS MUST BE STORED IN A CLEAN/DRY PLACE. Between uses and during storage ice dispensing utensils and ice receptacles shall be stored in a way that protects them from contamination.
  8. Canvass

    5 infractions

    • 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. OBSERVED ACCUMULATED FOOD DEBRIS INSIDE PREP AREA COOLERS DOOR RUBBER GASKETS AND ON EXTERIOR OF SUSHI PREP COOLERS. MUST CLEAN AND MAINTAIN ALL UNCLEAN EQUIPMENT.
    • 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. OBSERVED FOOD/DUST BUILD UP ON FLOOR AT 1ST FLOOR BAR. MUST DETAIL CLEAN AND MAINTAIN FLOOR THOUGHOUT BAR.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • The walls and ceilings shall be in good repair and easily cleaned. OBSERVED UNCLEAN WALLS AT SERVICE STATION AND WATER STAINED CEILING TILE AT SAME LOCATION. MUST CLEAN ALL UNCLEAN WALLS AND REPLACE STAINED CEILING TILE.
    • 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. POT WASH 3-COMPARTMENT SINK FAUCET LEAKING AND 2ND FLOOR PREP AREA HANDWASH BOWL COLD WATER HANDLE MISSING (BY COOKLINE). MUST REPAIR AND MAINTAIN SINKS.
    • 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. MUST ELEVATE ALL ITEMS 6" OFF FLOOR UNDER STAIRCASE.

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