AUG 9
2013
PASSED
1 violationDETAILS
SANITARY INSPECTION RECORD — CITY OF CHICAGO
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AFC SUSHI @ DOMINICK'S # 1875.
EAT. 96/100
1 N HALSTED ST · WEST LOOP, CHICAGO
Last inspected August 9, 2013 · passed
Passed all 6 inspections (1 with conditions).
THE NUMBERS
INSPECTIONS
6
5 passed · 1 w/ conditions
VIOLATIONS
11
none critical
RECORDS COVER
3 YEARS
since Mar 2010
INSPECTION HISTORY
WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
SOME DUST OBSERVED ON CEILING VENTS IN DELI AREA WHERE SUSHI PREP AREA LOCATED; REMOVE.
AUG 242012PASSED2 violationsDETAILS
AUG 24
2012
PASSED
2 violationsDETAILS
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
MUST DETAIL CLEAN AND SANITIZE FLOORS AT UTILITY SINK AREA, ALL CORNERS IN THE DELI AREA AND REMOVE EXCESS BUILD UP FROM WALK-IN FREEZER FLOOR.
WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
MUST REMOVE EXCESS DUST BUILD UP AT DELI CEILING AREA.
FEB 242012PASSED2 violationsDETAILS
FEB 24
2012
PASSED
2 violationsDETAILS
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.MUST CLEAN INTERIOR OF COOLER BOTTOM SHELF TO REMOVE FOOD DEBRI AS WELL AS EXTERIOR OF COOLER DOORS.
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.MUST CLEAN FLOOR UNDER COOLER AND AROUND SUSHI STATION.
APR 152011PASSED2 violationsDETAILS
APR 15
2011
PASSED
2 violationsDETAILS
CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
TWO KNIVES HAVE CRACKED AND UNSANITARY HANDLES THAT ARE NOT BEING PROPERLY CLEANED OF BUILDUP, REPLACE THE DAMAGED KNIVES AND MAINTAIN THEM IN SANITARY CONDITION.
FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. THE KNIFE HOLDERS ARE DIRTY AND MUST BE TAKEN APART AND WASHED, RINSED AND SANITIZE.
NOV 122010PASS W/ CONDITIONS2 violationsDETAILS
NOV 12
2010
PASS W/ CONDITIONS
2 violationsDETAILS
* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. MUST HAVE A CERTIFIED MANAGER ON DUTY WHILE HANDLING P.H.F. (SUSHI MENU-RAW FISH).
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 ORGANIZE BOTTOM CABINET UNDER PREP TABLE.
show all 6 inspections →
MAR 92010PASSED2 violationsDETAILS
MAR 9
2010
PASSED
2 violationsDETAILS
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. Must clean the interior floor of prep cooler at serving area, & storage cabinet at east wall.
REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units. Must provide an internal thermometer in prep cooler.
Data sourced from Chicago Dept. of Public Health. We'd love to link you straight to this restaurant's record — turns out Chicago considers that a luxury. The full dataset is what's on offer →