AFC SUSHI @ MARSHALL FIELDS.

Chicago Health Dept

111 N STATE ST · LOOP, CHICAGO

Last inspected 2015.

7 inspections on record since 2010 · Last inspected Mar 2015.

Last inspected Mar 2015. Records may not reflect current conditions.

THE NUMBERS

INSPECTIONS

VIOLATIONS

total on record

LAST INSPECTED

MAR 2015

INSPECTION HISTORY

MAR 5

2015

PASS W/ CONDITIONS 3 violations 1 CRITICAL

Critical Food Temperature

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

Serious Documentation & Training

* 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

Minor Sanitation

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 17

2014

PASS 2 violations

Minor Sanitation

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.

Minor Other

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 6

2013

PASS 1 violation

Minor Employee Hygiene

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 1

2013

PASS 3 violations

Minor Chemical Safety

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.

Minor Sanitation

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.

Minor Sanitation

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.

MAR 22

2011

PASS · 0 violations

show all 7 inspections →

MAR 18

2011

PASS W/ CONDITIONS 2 violations 1 CRITICAL

Critical Food Temperature

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.

Minor Sanitation

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 1

2010

PASS W/ CONDITIONS 2 violations 1 CRITICAL

Critical Food Temperature

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

Minor Sanitation

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

Public inspection records from Chicago Department of Public Health. Records current as of 2026-07-05. EatOrBeat reports records and does not rate restaurants. Source dataset →

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