MAR 5
2015
PASS W/ CONDITIONS
3 violations1 CRITICALDETAILS
SANITARY INSPECTION RECORD — CITY OF CHICAGO
✕
AFC SUSHI @ MARSHALL FIELDS.
EAT. 78/100
111 N STATE ST · LOOP, CHICAGO
Last inspected March 5, 2015 · passed with conditions
Passed all 7 inspections, but 3 critical violations on file.
THE NUMBERS
INSPECTIONS
7
4 passed · 3 w/ conditions
VIOLATIONS
13
includes 3 critical
RECORDS COVER
5 YEARS
since Feb 2010
INSPECTION HISTORY
POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
FOUND POTENTIALLY HAZARDOUS FOODS MAINTAINED AT IMPROPER TEMPERATURES: WHITE COOKED RICE MAINTAIN AT IMPROPER TEMPERATURE OF 91.1F AT PREP STATION USED FOR SUSHI,RAW TUNA-44.6,COOKED SHRIMP-46.1F INSIDE REACH IN COOLER.MUST MAINTAIN COLD FOODS AT 40 OR BELOW.APPROX 10LBS RICE,1LB OF RAW TUNA,2LBS COOKED SHRIMP WAS DISCARDED COST APPROX 40.00-CDI.CRITICAL VIOLATION ISSUED 7-38-005A
* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
NO VALID CITY OF CHICAGO CERTIFICATE POSTED OR PROOF OF ENROLLMENT AT THIS TIME OF INSPECTION.SERIOUS VIOLATION ISSUED 7-38-012
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
EXTERIOR OF LARGE WHITE STORAGE BIN UNDER PREP TABLE NOT CLEAN.MUST CLEAN/MAINTAIN.
MAR 172014PASSED2 violationsDETAILS
MAR 17
2014
PASSED
2 violationsDETAILS
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
SOILED UTENSIL IN HAND SINK BOWL, INSTRUCTED TO KEEP HAND SINK FREE FROM ANY UTENSILS.
REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
THERMOMETER FOR PACKAGED SUSHI COOLER KEPT IN COLDEST PART, INSTRUCTED TO KEEP AT WARMEST PART OF COOLER.
DEC 62013PASSED1 violationDETAILS
DEC 6
2013
PASSED
1 violationDETAILS
VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
MUST TIGHTEN FAUCET BASE AT EXPOSED HAND WASHING SINK TO PREVENT LEAK ACROSS FROM THE SUSHI MAKING STATION. MUST REPAIR LEAKY PIPE UNDER EXPOSED HAND WASHING SINK CABINET ACROSS FROM THE SUSHI MAKING STATION.
FEB 12013PASSED3 violationsDETAILS
FEB 1
2013
PASSED
3 violationsDETAILS
FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
MUST PROPERLY LABEL ALL FOODS NOT IN THEIR ORIGINAL CONTAINERS (LAGRE PLASTIC BINS CONTAINING RICE AND WHEAT RICE) AT ALL TIMES.
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
MUST CLEAN FLOORS AT MAIN FRONT SUSHI PREP AREA.ALSO AT REAR PREP AREA TO REMOVE FOOD DEBRIS UNDER THE PREP TABLE ACROSS FROM EXPOSED HANDSINK.
WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
MUST REPLACE WATER DAMAGED CEILING TILES AT HALLWAY LEADING TO THE RESTROOMS. MUST REPAIR HOLE AT WALL TILE ON THE RIGHT SIDE OF THE HANDSINK COUNTER IN THE MEN'S RESTROOM.
show all 7 inspections →
MAR 182011PASS W/ CONDITIONS2 violations1 CRITICALDETAILS
MAR 18
2011
PASS W/ CONDITIONS
2 violations1 CRITICALDETAILS
FACILITIES TO MAINTAIN PROPER TEMPERATURE
All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. FOUND DISPLAY SUSHI COOLER AT 50.4F WHERE CONTAINERS OF SUSHI WERE JUST PLACED IN COOLER. INSTRUCTED MGR TO PROVIDE ADEQUATE REFRIGERATION FOR POTENTIALLY HAZARDOUS FOODS, EMPLOYEES MUST MONITOR REFRIGERATION THERMOMETER AND NOT TO PLACE SUCH FOODS AT IMPROPER TEMPS COOLERS, SUSHI CONTAINERS WERE TRANSFERED AT ADJACENT DISPLAY COOLER. COOLER IS TAGGED. NOT ALLOWED TO USE, MUST FAX A TAG REMOVAL REQUEST WHEN READY.
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. FLOOR UNDER PREP TABLE NOT CLEAN, FOOD DEBRIS OBSERVED. INSTRUCTED TO CLEAN AND MAINTAIN.
FEB 12010PASS W/ CONDITIONS2 violations1 CRITICALDETAILS
FEB 1
2010
PASS W/ CONDITIONS
2 violations1 CRITICALDETAILS
SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
Equipment and utensils should get proper exposure to the sanitizing solution during the rinse cycle. Bactericidal treatment shall consist of exposure of all dish and utensil surfaces to a rinse of clean water at a temperature of not less than 180F. OBSERVED AN EMPLOYEE WASHING UTENSILS IN 2COMP SINK WITHOUT USING ANY SANITIZER, INSTRUCTED MGR TO WASH, RINSE AND SANITIZE UTENSILS PROPERLY
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
All utensils shall be thoroughly cleaned and sanitized after each usage. HAND SINK NOT CLEAN, FOOD DEBRIS NOTED IN BOWEL, INSTRUCTED TO CLEAN AND MAINTAIN
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 →