JUN 20
2017
PASSED
5 violationsDETAILS
SANITARY INSPECTION RECORD — CITY OF CHICAGO
✕
SUBLIME SUSHI.
YOUR CALL. 69/100
2009 N DAMEN AVE · LOGAN SQUARE, CHICAGO
Last inspected June 20, 2017 · passed
4 of 8 inspections passed, 2 failed, 2 passed with conditions. 5 critical violations across the record.
THE NUMBERS
INSPECTIONS
8
4 passed · 2 w/ conditions · 2 failed
VIOLATIONS
29
includes 5 critical
RECORDS COVER
6 YEARS
since Apr 2011
INSPECTION HISTORY
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
OBSERVED DIRT AND DEBRIS ON WALLS INSIDE WALK-IN FREEZEE. MUST CLEAN AND MAINTAIN.
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
OBSERVED DIRT AND DEBRIS ON FLOOR UNDER AROUND AND BEHIND COOKING EQUIPMENT. MUST CLEAN AND MAINTAIN.
WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
OBSERVED DUST BUILD UP ON VENTILATION FANS INSIDE CUSTOMERS BATHROOMS. MUST CLEAN AND MAINTAIN. OBSERVED DIRT AND DEBRIS ON WALLS INSIDE WALK-IN FREEZEE. MUST CLEAN AND MAINTAIN.
VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
OBSERVED EXPOSED HAND WASHING SINK IN FRONT BAR PREP AREA DRAINING SLOW. MUST REPAIR AND MAINTAIN.
REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
VISIBLE AND WORKING THERMOMETERS NEEDED IN FRONT PREP COOLERS. MUST PROVIDE AND MAINTAIN.
MAY 92016PASS W/ CONDITIONS3 violationsDETAILS
MAY 9
2016
PASS W/ CONDITIONS
3 violationsDETAILS
FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
NOTED 2 CANS OF SODA INSIDE THE MACHINE USED FOR CUSTOMERS. INSTRUCTED NOT TO STORE/COOL ANY FOOD ITEMS INSIDE THE ICE MACHINE. MANAGER IMMEDIATELY REMOVED THE SODA CANS. SERIOUS VIOLATION 7-38-005A.
FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
NOTED ASSORTED FOOD ITEMS INSIDE COOLERS NOT PROPERLY LABELED. INSTRUCTED TO LABEL ALL FOOD ITEMS WITH PRODUCT NAME, PREPARED BY DATE AND/OR USED BY DATE.
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
NOTED SLIGHT DISCOLORATION INSIDE THE ICE MACHINE INNER LINING. INSTRUCTED TO CLEAN AND SANITIZE...ALSO NOTED CRACKS ON PREP TABLE AT THE SUSHI PREP COUNTER. INSTRUCTED TO REPAIR AND MAINTAIN.
APR 272015PASSED5 violations1 CRITICALDETAILS
APR 27
2015
PASSED
5 violations1 CRITICALDETAILS
FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
OBSERVED RUSTY FOOD STORAGE SHELVING IN REAR PREP AREA. MUST REPAINT OR REPLACE.
WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
OBSERVED A FEW CEILING TILES MISSING IN REAR PREP AREA ABOVE FOOD STORAGE SHELVING. MUST REPAIR AND MAINTAIN.
REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
VISIBLE AND WORKING THERMOMETER NEEDED AT THE FRONT PREP COOLER. MUST PROVIDE AND MAINTAIN.
PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
OBSERVED CLUTTER AND UNNECESSARY ARTICLES FROM REAR PREP AREA. MUST ORGANIZE AND REMOVE CLUTTER AND UNNECESSARY ARTICLES TO PREVENT RODENT HARBORAGE. OBSERVED ITEMS INSIDE WALK-IN COOLER AND IN FOOD PREP AREA UNDERNEATH 3-COMPARTMENT SINK NOT ELEVATED 6INCHES OFF THE FLOOR. MUST ELEVATE ITEMS 6INCHES OFF THE FLOOR FOR EASY OF CLEANING AND PEST MONITORING.
FOOD HANDLER REQUIREMENTS MET
FOOD HANDLER REQUIREMENTS NOT MET. NO LOGS, RECORDS ON SITE AS REQUIRED. INSTRUCTED TO PROVIDE.
MAR 122014PASS W/ CONDITIONS5 violations1 CRITICALDETAILS
MAR 12
2014
PASS W/ CONDITIONS
5 violations1 CRITICALDETAILS
SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
LOW TEMPERATURE DISH MACHINE NOT ADEQUATELY SANITIZING FOOD EQUIPMENT AND UTENSILS CHEMICAL PPM 0. INSTRUCTED MANAGER TO REPAIR DISH MACHINE AND MAINTAIN 100PPM. DISH MACHINE IS TAGGED HELD FOR INSPECTION AND MUST NOT BE USED UNTIL RE-INSPECTED BY CHICAGO DEPARTMENT OF HEALTH. INSTRUCTED MANAGER TO USE 3-COMPARTMENT SINK TO WASH, RINSE, AND SANITIZE FOOD EQUIPMENT AND UTENSILS. CRITICAL VIOLATION 7-38-030
FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
POST CONSUMER ADVISORY.
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
CLEAN INTERIOR AND EXTERIOR OF ALL COOKING EQUIPMENT, VENTILATION HOOD, COOLERS, FREEZERS, SHELVES.
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
ELEVATE STOCK OFF FLOOR IN WALK-IN FREEZER. CLEAN FLOORS UNDER ALL EQUIPMENT, ALONG WALLS AND IN ALL CORNERS IN PREP, STORAGE, AND DINING AREAS.
FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
STORE WASH CLOTHS IN SANITIZING SOLUTION.
show all 8 inspections →
APR 132012FAILED6 violations1 CRITICALDETAILS
APR 13
2012
FAILED
6 violations1 CRITICALDETAILS
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. NO UP TO DATE PEST CONTROL LOG BOOK AVAILABLE AT THIS TIME OF INSPECTION, WITH UP TO DATE LICENSES, REPORT AND MAP INSIDE LOG BOOK, MUST PROVIDE A COMPLETE LOG BOOK AT TIME OF INSPECTION SERIOUS CITATION ISSUED: 7-38-020
* INSPECTION REPORT SUMMARY DISPLAYED AND VISIBLE TO ALL CUSTOMERS
One copy of the Food Inspection Report Summary must be displayed and visible to all customers. NO INSPECTION REPORT SUMMARY POSTED OR AVAILABLE AT THIS TIME OF INSPECTION, MUST BE POSTED AT ALL TIMES, AND VISIBLE TO ALL CUSTOMERS, MUST ALSO PROVIDE PREVIOUS INSPECTION REPORT SERIOUS CITATION ISSUED: 7-42-010(B)
FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
The licensee shall inform the public in writing of the Chicago Department of Public Health?s Consumer Advisory relating to consuming raw and undercooked animal products. MUST POST CONSUMER ADVISORY RELATING TO CONSUMING RAW AND UNDER COOKED FOODS
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 DETAIL CLEAN EXTERIOR SURFACES OF COOLERS AND FREEZERS, AND TOPS AND SIDES OF COOKING EQUIPMENT FRONT AND REAR PREP AREAS,
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. MUST CLEAN FLOORS UNDER AND BEHIND ALL EQUIPMENT, FRONT AND REAR PREP AREAS, IN CORNERS AND ALONG WALL AREA, ESP. BEHIND COOKING EQUIPMENT
TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
MUST PROVIDE STORAGE SPACE FOR EMPLOYEES BELONGINGS TO BE STORED NICE AND NEATLY IN ONE DESIGNATED AREA
APR 182011FAILED5 violations2 CRITICALDETAILS
APR 18
2011
FAILED
5 violations2 CRITICALDETAILS
SOURCE SOUND CONDITION, NO SPOILAGE, FOODS PROPERLY LABELED, SHELLFISH TAGS IN PLACE
All food shall be from sources approved by health authorities and safe for human consumption.MUST PROVIDE CERTIFICATION FROM A CERTIFIED FOOD LABORATORY FOR SUSHI RICE.
FACILITIES TO MAINTAIN PROPER TEMPERATURE
All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities.WALK IN COOLER AMBIENT AIR MEASURED 46.5F AT THIS TIME-MUST BE CAPABLE OF MAINTAINING 40F OR BELOW AT ALL TIMES.
FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
All food should be properly protected from contamination during storage, preparation, display, service, and transportation.MUST PROVIDE ADEQUATE SNEEZEGUARD/BARRIER PROTECTION AT WEST-END OF SUSHI PREP AREA MUST BE PROTECTED AGAINST PUBLIC CONTAMINATION AT ALL TIMES.
ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, PROPERLY DESIGNED AND INSTALLED
When toilet and lavatory facilities are provided for the patrons of food establishments, such facilities shall be adequate in number, convenient, accessible, properly designed, and installed according to the municipal code.FOUND 1 TOILET ROOM NOT MAINTAINED I.E. CLOGGED UNABLE TO FLUSH AT THIS TIME.
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 REMOVE UNNNECESSARY ARTICLES STORED ON OUTSIDE REAR GROUND DUE TO POTENTIAL PEST HARBORAGE.
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 →