AUG 16
2010
PASS · 0 violations
IZUMI SUSHI BAR & RESTAURANT.
Chicago Health Dept
731 W RANDOLPH ST · WEST LOOP, CHICAGO
Last inspected 2010.
3 inspections on record since 2010 · Last inspected Aug 2010.
Last inspected Aug 2010. Records may not reflect current conditions.
THE NUMBERS
INSPECTIONS
3
VIOLATIONS
8
total on record
LAST INSPECTED
AUG 2010
INSPECTION HISTORY
JAN 13
2010
PASS 1 violation
VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
REPAIR THE LEAK IN THE 2 COMPARTMENT SINK. LOW WATER PRESSURE WAS FOUND IN THE BAR SINK WHILE THE DISHMACHINE WAS OPERATING, RESTORE ADEQUATE HOT WATER PRESSURE.
JAN 5
2010
FAIL 7 violations 2 CRITICAL
NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines. Ten rat droppings were found in the basement utility room along with active rodent holes in the walls. Remove all evidence rodent activity.
OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED
The area outside of the establishment used for the storage of garbage shall be clean at all times and shall not constitute a nuisance. The restaurants garbage dumpster has 2 feet of exposed waste comming out of the container, the garbage must be secured in a container with a tight fitting lid.
CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use. Wash, rinse and sanitize the sushi boards and store them where they can drip dry in a sanitary manner.
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. The kitchen equipment is covered with grease, clean and maintain the equipment daily.
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. CLEAN AND MAINTAIN THE FLOORS IN THE KITCHEN FREE OF GREASE BUILDUP.
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. CLEAN,PAINT AND REPAIR THE UTILITY ROOM WALLS SO THEY ARE SMOOTH AND FREE OF HARBORAGE.
VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. CLEAN THE GREASE BUILDUP OFF OF THE KITCHEN VENTILATION HOOD. 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. REPAIR THE LEAK IN THE 2 COMPARTMENT SINK. LOW WATER PRESSURE WAS FOUND IN THE BAR SINK WHILE THE DISHMACHINE WAS OPERATING, RESTORE ADEQUATE HOT WATER PRESSURE.
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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