APR 13
2012
PASSED
4 violationsDETAILS
SANITARY INSPECTION RECORD — CITY OF CHICAGO
✕
SUSHI LOOP.
EAT. 92/100
810 W JACKSON BLVD · WEST LOOP, CHICAGO
Last inspected April 13, 2012 · passed
Clean record across 3 inspections. No failures, no critical violations.
THE NUMBERS
INSPECTIONS
3
3 passed
VIOLATIONS
9
none critical
RECORDS COVER
1 YEAR
since May 2010
INSPECTION HISTORY
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.MUST PROPERLY STORE THONGS AT KITCHEN FROM CONTAMINATION UNTIL USED. ALSO MUST INVERT CONTAINERS AND UTENSILS AT KITCHEN SHELVES TO BE PROTECTED FROM CONTAMINATION UNTIL USE.
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 REPLACE WORN OUT CUTTING BOARDS AT REAR KITCHEN PREP COUNTER.
VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
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.MUST REPAIR LEAKY FAUCET AT 3COMP SINK IN KITCHEN.
FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
MUST STORE WIPING CLOTHS IN SANITIZER IN BETWEEN USES.
JUL 222011PASSED2 violationsDETAILS
JUL 22
2011
PASSED
2 violationsDETAILS
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. THE FLOOR AND BASEBOARD IS DIRTY BEHIND THE SUSHI AREA SINK. MUST CLEAN FLOOR SURFACES UNDER AND BEHIND ALL EQUIPMENT IN THE FRONT KITCHEN AREA.
FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
The sushi prep area wiping cloth is dirty in appearance, replace the cloth.
MAY 262010PASSED3 violationsDETAILS
MAY 26
2010
PASSED
3 violationsDETAILS
CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
Clean and remove black buildup from wooden utensils.
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 and baseboards so they are smooth and sanitary from corner to corner UNDER THE HOT KITCHEN HANDSINK.
FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
Between uses and during storage ice dispensing utensils and ice receptacles shall be stored in a way that protects them from contamination.
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 →