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WASABI

2115 N MILWAUKEE AVE, CHICAGO, IL 60647 · Restaurant

Inspection summary

WASABI has been inspected 10 times by Chicago Department of Public Health since August 28, 2013. The most recent inspection, on July 26, 2016, found no infractions.

5 of 10 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 source, labelling and allergens, Food temperature control and Protecting food from contamination.

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.

  • 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 3, 2015. For example: FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

  • 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 September 9, 2013. For example: POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

  • 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 September 9, 2013. For example: FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION

  • 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 9, 2013. For example: NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

  • 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 September 9, 2013. For example: DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED

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.

10 inspections

  1. Canvass

    0 infractions

  2. Canvass

    0 infractions

  3. Complaint

    5 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED RUSTY FOOD STORAGE SHELVING INSIDE WALK-IN COOLER. MUST REPAINT OR REPLACE.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED GREASE BUILDUP ON VENTILATION HOOD AND FILTERS ABOVE COOKING EQUIPMENT. MUST CLEAN AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST REGROUT FLOOR IN REAR PREP AREA/DISHWASHING AREA. MUST CLEAN FLOOR UNDER AROUND AND BEHIND ALL HEAVY COOKING EQUIPMENT. MUST REMOVE DIRT AND DEBRIS. MUST MAINTAIN FLOOR DRY AT ALL TIMES TO PREVENT PEST BREADING.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED PEELING PAINT ON WALL BEHIND DISHMACHINE. MUST REPAINT AND MAINTAIN. MUST CLEAN WALLS IN REAR PREP AREA. REMOVE DIRT AND DEBRIS.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • OBSERVED LEAKY FAUCET BASE AT THE REAR 3-COMPARTMENT SINK. MUST REPAIR AND MAINTAIN.
  4. Complaint

    0 infractions

  5. Canvass Re-Inspection

    3 infractions

    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED BROKEN WALL TILES IN WOMEN'S WASHROOM BEHIND EXPOSED HAND WASHING SINK. MUST REPAIR/MAINTAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • ADDITIONAL WATER PRESSURE NEEDED AT REAR EXPOSED HAND WASHING SINK. MUST REPAIR/MAINTAIN.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • FOOD HANDLERS REQUIREMENTS NOT MET.NO LOGS, RECORDS ON SITE AS REQUIRED. INSTRUCTED TO PROVIDE SAME
  6. Canvass

    5 infractions

    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • PREVIOUS MINOR VIOLATIONS FROM 7/31/14, REPORT#1491154 NOT CORRECTED. (34)FOUND STANDING WATER IN CORNERS OF KITCHEN. INSTRUCTED TO CLEAN FLOORS ROUTINELY AND ENSURE THAT ALL EXCESS WATER IS REMOVED WHEN CLEANING AND MOPPING (35) FOUND PEELING SURFACES ON WALL AROUND 3 COMPARTMENT SINK. INSTRUCTED TO RESEAL AND MAINTAIN. (35)INSTRUCTED FACILITY TO SEAL EXPOSED BRICK WALL IN THE FRONT OF DINING AREA AND TO MAINTAIN. SERIOUS VIOLATION 7-42-090.
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • MUST LABEL AND DATE ALL PREPARED FOOD ITEMS INSIDE WALK-IN COOLER AND PREP COOLERS IN KITCHEN AREA.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED BROKEN WALL TILES IN WOMEN'S WASHROOM BEHIND EXPOSED HAND WASHING SINK. MUST REPAIR/MAINTAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • ADDITIONAL WATER PRESSURE NEEDED AT REAR EXPOSED HAND WASHING SINK. MUST REPAIR/MAINTAIN.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • FOOD HANDLERS REQUIREMENTS NOT MET.NO LOGS, RECORDS ON SITE AS REQUIRED. INSTRUCTED TO PROVIDE SAME.
  7. Canvass

    5 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • FOUND TORN GASKETS ON REACH IN SUSHI COOLER. INSTRUCTED TO REPAIR OR REPLACE AND TO MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FOUND STANDING WATER IN CORNERS OF KITCHEN. INSTRUCTED TO CLEAN FLOORS ROUTINELY AND ENSURE THAT ALL EXCESS WATER IS REMOVED WHEN CLEANING AND MOPPING.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • FOUND PEELING SURFACES ON WALL AROUND 3 COMPARTMENT SINK. INSTRUCTED TO RESEAL AND MAINTAIN. INSTRUCTED FACILITY TO SEAL EXPOSED BRICK WALL IN THE FRONT OF DINING AREA AND TO MAINTAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • FOUND AN OUT OF ORDER URINAL IN THE MEN'S WASHROOM. INSTRUCTED TO REPAIR OR REMOVE.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • INSTRUCTED FACILITY TO STORE MOP HEADS INVERTED AND OFF THE FLOOR
  8. License Re-Inspection

    0 infractions

  9. License

    8 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • MUST PROVIDE PH TEST FOR SUSHI RICE UPON NEXT VISIT,
    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • MUST PROVIDE BARRIER AT FRONT COUNTER BAR AREA, AND AT REAR AREA BY BATHROOMS TO PREVENT CUSTOMERS FROM ENTERING FOOD PREP STATIONS,
    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • MUST PROVIDE A MAP OR LIST IN PEST CONTROL LOG BOOK TO LOCATE TRAPS,
    • 24. DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED
      • MUST REPAIR LEAK AT THREE COMPARTMENT SINK REAR KITCHEN AREA,
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN INTERIOR OF UNUSED WALK-IN COOLER, REMOVE ALL SMELL ODORS,
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • MUST CLEAN LIGHT SHIELDS IN REAR PREP AREA,
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST MOVE COOKING FRYERS DIRECTLY UNDER EXHAUST SYSTEM,
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MUST REMOVE ALL UNUSED EQUIPMENT FROM PREMISES, AND REMOVE SMELL ODORS FROM REAR STORAGE AREA,
  10. License

    0 infractions

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