CHICAGO, IL - Health department officials identified compliance issues at PANCAKE CAFE/AJI SUSHI in an inspection dated 04/12/2023.
Situated at 3801-3809 N BROADWAY, the establishment is part of Lake View's active food service sector. The Lake View area undergoes regular health inspections as part of the city's comprehensive food safety monitoring program.
The inspection identified 4 distinct violations requiring correction. Each violation has established correction procedures that must be followed to achieve compliance.
The first violation related to food safety requirements. Inspectors documented: Proper Eating, Tasting, Drinking, or Tobacco Use - Comments: Noted Employees Drinking and Preparing Food at the Kitchen Prep Area. Instructed Management to Provide a Designated Area for Employees to Drink and Eat and Not at the Prep Areas.. Violations of health codes can increase the risk of foodborne illness.
The second violation involved hand sanitation. Inspectors documented: Adequate Handwashing Sinks Properly Supplied and Accessible - Comments: Noted Clogged Hand Wash Sink (water Not Draining at All) at the Front Food Prep Area.discussed with Manager That All Hand Wash Sinks Must Be Maintained at All Times. Priority Foundation Violation#7-38-030(c). Citation Issued.. According to FDA guidelines, proper handwashing with soap and warm water for at least 20 seconds is the single most effective way to prevent foodborne illness transmission. For more information, see FDA handwashing requirements. Inadequate handwashing can transmit Norovirus, Hepatitis A, and other pathogens directly to food.
The third violation involved pest control. Inspectors documented: Insects, Rodents, & Animals Not Present - Comments: Noted Torn Merge at Rear Exit of Establishment. Instructed to Repair and Maintain to Prevent Entry Points for Pests.. The FDA Food Code requires establishments to eliminate conditions that attract and harbor pests, including proper waste management and facility maintenance. For more information, see FDA pest control standards. Cockroaches can spread E. coli and Salmonella by contaminating food and surfaces.
The fourth violation concerned pest management. Inspectors documented: Insects, Rodents, & Animals Not Present - Comments: Noted Over 50 Rat Droppings on Floor Along Wall Base at the Sushi Prep Area, on Stair Ways Leading to the Basement, on Floor at the Basement of Sushi Area and on Basment Floor of Pancake House Basement Area. Instructed to Detail Clean and Sanitize Affected Ar. The FDA Food Code requires establishments to eliminate conditions that attract and harbor pests, including proper waste management and facility maintenance. For more information, see FDA pest control standards. Rodents can transmit Salmonella, Hantavirus, and other serious pathogens through their droppings and urine.
Establishments receiving violations must submit correction plans and may face additional inspections. Failure to address violations can result in fines, permit suspension, or closure.
This inspection data is provided by Chicago Department of Public Health. The establishment had violations identified during the 04/12/2023 inspection. Conditions may have changed since this inspection. For current compliance status, consult the Chicago Department of Public Health. For more information about restaurant inspection regulations in this area, visit the Chicago Food Service Sanitation Rules. Learn more about food safety at FDA.gov and CDC.gov.
This inspection was conducted on August 21, 2025.
Chicago Department of Public Health
The following violations were documented: ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED NO HAND WASHING SIGNS OR POSTERS NEAR HANDWASHING SINKS IN FRONT BAR AREA, SUSHI PREP AREA, REAR DISHWASHING AREA AND INSIDE ALL WASHROOMS.INSTRUCTED MANAGEMENT TO PROVIDE HAND WASHING SIGNS OR POSTERS NEAR ALL HAND WASHING SINKS.; FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: OBSERVED EXCESSIVE BLACK AND PINK SLIMY SUBSTANCE BUILD UP ON INSIDE INTERIOR PANEL OF ICE MACHINE AND DRIPPING ONTO ICE FOR HUMAN CONSUMPTION. MUST REMOVE ICE CLEAN AND SANITIZE INTERIOR PANEL OF ICE MACHINE. MACHINE HAS BEEN CLEANED AND SANITIZED AT THE END OF INSPECTION. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED.; PERSONAL CLEANLINESS - Comments: OBSERVED EMPLOYEE PREPARING AND SERVING FOOD WITHOUT WEARING A HAIR RESTRAINT. MUST WEAR HAIR RESTRAINT AT ALL TIMES FOOD IS BEING PREPARED AND SERVED.; WIPING CLOTHS: PROPERLY USED & STORED - Comments: OBSERVED WIPING CLOTHS STORED ON TOP OF PREP TABLES. MUST PROPELY STORE WIPING CLOTHS IN A SANITIZING SOLUTION WHEN NOT IN USE.; IN-USE UTENSILS: PROPERLY STORED - Comments: OBSERVED PLATES STORED ON SHELVING IN KITCHEN FOOD PREPARATION AREA IMPROPERLY STORED. INSTRUCTED TO INVERT ALL SERVING PLATES TO PREVENT DUST ACCUMULATION.; FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED RUSTY SHELVING INSIDE 2-DOOR TALL REFRIGERATOR IN FRONT COFFEE STATION AREA AND BOTTOM OF PREP TABLE IN REAR FOOD PREPARATION AREA. MUST REPAINT OR REPLACE SHELVING.; PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: OBSERVED LEAKING FAUCET BASE AT THE 3-COMPARTMENT SINK LOCATED IN REAR DISHWASHING AREA. MUST REPAIR AND MAINTAIN.; GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED - Comments: OBSERVED OUTSIDE GREASE CONTAINER NOT MAINTAINED FOUND TO HAVE GREASE ENCRUSTED ON TOP LIP LID, SIDES AND WALL BEHIND GREASE CONTAINER. THIS IS A FOOD SOURCE FOR RODENTS AND OTHER PESTS. PRIORITY FOUNDATION VIOLATION 7-38-020(B) CITATION ISSUED.; PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED WATER DAMAGED CEILING TILE ABOVE 2-DOOR PREP COOLER IN SUSHI PREP AREA. MUST REPAIR AND MAINTAIN. OBSERVED BIG OPENING INTO WALL NEXT TO COFFEE STATION AREA ALSO OBSERVED OPENINGS INTO CEILING IN FRONT AND REAR OF BASEMENT. MUST SEAL ALL OPENING AND MAINTAIN.; PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED DUST BUILD UP ON CEILING VENTILATION VENTS IN ALL WASHROOMS. MUST CLEAN AND MAINTAIN.; ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: OBSERVED A FEW BURNS OUT BULBS ABOVE FOOD STORAGE SHELVING IN THE BASEMENT. MUST REPLACE BURN OUT BULBS AND MAINTAIN ADEQUATE LIGHTING.; ALLERGEN TRAINING AS REQUIRED - Comments: OBSERVED CERTIFIED FOOD SERVICE MANAGERS ON SITE WITH NO ALLERGEN TRAINING CERTIFICATION. INSTRUCTED MANAGEMENT THAT ALL FOOD SERVICE MANAGERS ARE REQUIRED TO HAVE THE ALLERGEN TRAINING CERTIFICATE AND MAINTAIN RECORDS ON SITE AT ALL TIMES.; PREVIOUS CORE VIOLATION CORRECTED - Comments: OBSERVED PREVIOUS CORE VIOLATIONS NOT CORRECTED FROM INSPECTION REPORT# 2596735 ON 06/28/2024 #37. BULK RICE CONTAINER IN THE SUSHI PREP MUST BE LABELED WITH THE PRODUCT COMMON NAME. #45. ALL STORED ITEMS THROUGHOUT THE SUSHI BAR AND THROUGHOUT THE BASEMENT MUST BE ELEVATED FROM THE FLOORS. #43. NOTED IN-USE COOKS LINE UTENSILS BEING STORED IN A CONTAINER OF WATER AT A TEMPERATURE OF 87.8FF. IF STORED IN HOT WATER, MUST MAINTAIN A MINIMUM TEMPERATURE OF 135F OR STORE ON/IN A CLEAN SURFACE/CONTAINER AND WASH, RINSE, SANITIZE AS NEED OR EVERY 4 HOURS. #49. MUST NOT USE CLOTH TOWELS OR CARDBOARD AS LINER FOR SHELVING THROUGHOUT. ALL RAW WOODEN SURFACES THROUGHOUT THE SUSHI BAR PREP AREA IE: CABINETS, SHELVING ETC. MUST BE PAINTED/SEALED TO BE SMOOTH, CLEANABLE AND NON-ABSORBENT #55. DIRTY FLOOR DRAIN AT THE KITCHEN THREE COMPARTMENT SINK AND UNDER THE DISH WASHING MACHINE. MUST CLEAN AND MAINTAIN ALL. HOLE IN THE WALL AROUND PIPING AT THE DISH WASHING MACHINE FILLED WITH TINFOIL. MUST PROPERLY SEAL TO BE SMOOTH AND CLEANABLE. 6-101.11--- BROKEN, CRACKED, MISSING AND DAMAGED FLOOR TILES THROUGHOUT THE COOKS LINE AND DISH AREA. MUST REPLACE/REPAIR ALL AFFECTED AREAS.MUST REMOVE ALL UNEVEN, SPRAY FOAM SEALANT ALONG BASEBOARD COVING THROUGHOUT THE SUSHI BAR AREA TO BE SMOOTH AND CLEANABLE. 6-501.114----ALL UNNECESSARY ITEMS INCLUDING CONSTRUCTION MATERIAL STORED THROUGHOUT THE BASEMENT DRY FOOD STORAGE AND REAR STORAGE AREAS MUST BE REMOVED FROM THE PREMISES AND ALL OTHER NEED ITEMS MUST BE STORED ELEVATED AND ORGANIZED. #57. NO PROOF OF FOOD HANDLER TRAINING CERTIFICATES ON SITE FOR ALL REQUIRED EMPLOYEES. PRIORITY FOUNDATION VIOLATION 7-42-090 CITATION ISSUED.; MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: OBSERVED NO EMPLOYEE HEALTH POLICY ON PREMISES. MANAGEMENT INSTRUCTED TO PROVIDED A SIGNED EMPLOYEE HEALTH POLICY FOR EACH EMPLOYEE. PRIORITY FOUNDATION VIOLATION 7-38-010 CITATION ISSUED.; ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED NO HAND WASHING SIGNS OR POSTERS NEAR HANDWASHING SINKS IN FRONT BAR AREA, SUSHI PREP AREA, REAR DISHWASHING AREA AND INSIDE ALL WASHROOMS.INSTRUCTED MANAGEMENT TO PROVIDE HAND WASHING SIGNS OR POSTERS NEAR ALL HAND WASHING SINKS.; FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: OBSERVED EXCESSIVE BLACK AND PINK SLIMY SUBSTANCE BUILD UP ON INSIDE INTERIOR PANEL OF ICE MACHINE AND DRIPPING ONTO ICE FOR HUMAN CONSUMPTION. MUST REMOVE ICE CLEAN AND SANITIZE INTERIOR PANEL OF ICE MACHINE. MACHINE HAS BEEN CLEANED AND SANITIZED AT THE END OF INSPECTION. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED.; CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: OBSERVED NO SNEEZEGUARD OR OTHER PROTECTION PROVIDED IN FRONT SUSHI FOOD PREPARATION AREA COUNTER. MANAGEMENT INSTRUCTED TO INSTALL BARRIER TO PREVENT CONTAMINATION BY THE PUBLIC. 2-DAY NOTICE GIVEN TO COME INTO COMPLIANCE.PRIORITY VIOLATION 7-38-005 CITATION ISSUED.; PERSONAL CLEANLINESS - Comments: OBSERVED EMPLOYEE PREPARING AND SERVING FOOD WITHOUT WEARING A HAIR RESTRAINT. MUST WEAR HAIR RESTRAINT AT ALL TIMES FOOD IS BEING PREPARED AND SERVED.; WIPING CLOTHS: PROPERLY USED & STORED - Comments: OBSERVED WIPING CLOTHS STORED ON TOP OF PREP TABLES. MUST PROPELY STORE WIPING CLOTHS IN A SANITIZING SOLUTION WHEN NOT IN USE.; IN-USE UTENSILS: PROPERLY STORED - Comments: OBSERVED PLATES STORED ON SHELVING IN KITCHEN FOOD PREPARATION AREA IMPROPERLY STORED. INSTRUCTED TO INVERT ALL SERVING PLATES TO PREVENT DUST ACCUMULATION.; FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED RUSTY SHELVING INSIDE 2-DOOR TALL REFRIGERATOR IN FRONT COFFEE STATION AREA AND BOTTOM OF PREP TABLE IN REAR FOOD PREPARATION AREA. MUST REPAINT OR REPLACE SHELVING.; PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: OBSERVED LEAKING FAUCET BASE AT THE 3-COMPARTMENT SINK LOCATED IN REAR DISHWASHING AREA. MUST REPAIR AND MAINTAIN.; GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED - Comments: OBSERVED OUTSIDE GREASE CONTAINER NOT MAINTAINED FOUND TO HAVE GREASE ENCRUSTED ON TOP LIP LID, SIDES AND WALL BEHIND GREASE CONTAINER. THIS IS A FOOD SOURCE FOR RODENTS AND OTHER PESTS. PRIORITY FOUNDATION VIOLATION 7-38-020(B) CITATION ISSUED.; PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED DUST BUILD UP ON CEILING VENTILATION VENTS IN ALL WASHROOMS. MUST CLEAN AND MAINTAIN.; PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED WATER DAMAGED CEILING TILE ABOVE 2-DOOR PREP COOLER IN SUSHI PREP AREA. MUST REPAIR AND MAINTAIN. OBSERVED BIG OPENING INTO WALL NEXT TO COFFEE STATION AREA ALSO OBSERVED OPENINGS INTO CEILING IN FRONT AND REAR OF BASEMENT. MUST SEAL ALL OPENING AND MAINTAIN.; ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: OBSERVED A FEW BURNS OUT BULBS ABOVE FOOD STORAGE SHELVING IN THE BASEMENT. MUST REPLACE BURN OUT BULBS AND MAINTAIN ADEQUATE LIGHTING.; ALLERGEN TRAINING AS REQUIRED - Comments: OBSERVED CERTIFIED FOOD SERVICE MANAGERS ON SITE WITH NO ALLERGEN TRAINING CERTIFICATION. INSTRUCTED MANAGEMENT THAT ALL FOOD SERVICE MANAGERS ARE REQUIRED TO HAVE THE ALLERGEN TRAINING CERTIFICATE AND MAINTAIN RECORDS ON SITE AT ALL TIMES.; PREVIOUS CORE VIOLATION CORRECTED - Comments: OBSERVED PREVIOUS CORE VIOLATIONS NOT CORRECTED FROM INSPECTION REPORT# 2596735 ON 06/28/2024 #37. BULK RICE CONTAINER IN THE SUSHI PREP MUST BE LABELED WITH THE PRODUCT COMMON NAME. #45. ALL STORED ITEMS THROUGHOUT THE SUSHI BAR AND THROUGHOUT THE BASEMENT MUST BE ELEVATED FROM THE FLOORS. #43. NOTED IN-USE COOKS LINE UTENSILS BEING STORED IN A CONTAINER OF WATER AT A TEMPERATURE OF 87.8FF. IF STORED IN HOT WATER, MUST MAINTAIN A MINIMUM TEMPERATURE OF 135F OR STORE ON/IN A CLEAN SURFACE/CONTAINER AND WASH, RINSE, SANITIZE AS NEED OR EVERY 4 HOURS. #49. MUST NOT USE CLOTH TOWELS OR CARDBOARD AS LINER FOR SHELVING THROUGHOUT. ALL RAW WOODEN SURFACES THROUGHOUT THE SUSHI BAR PREP AREA IE: CABINETS, SHELVING ETC. MUST BE PAINTED/SEALED TO BE SMOOTH, CLEANABLE AND NON-ABSORBENT #55. DIRTY FLOOR DRAIN AT THE KITCHEN THREE COMPARTMENT SINK AND UNDER THE DISH WASHING MACHINE. MUST CLEAN AND MAINTAIN ALL. HOLE IN THE WALL AROUND PIPING AT THE DISH WASHING MACHINE FILLED WITH TINFOIL. MUST PROPERLY SEAL TO BE SMOOTH AND CLEANABLE. 6-101.11--- BROKEN, CRACKED, MISSING AND DAMAGED FLOOR TILES THROUGHOUT THE COOKS LINE AND DISH AREA. MUST REPLACE/REPAIR ALL AFFECTED AREAS.MUST REMOVE ALL UNEVEN, SPRAY FOAM SEALANT ALONG BASEBOARD COVING THROUGHOUT THE SUSHI BAR AREA TO BE SMOOTH AND CLEANABLE. 6-501.114----ALL UNNECESSARY ITEMS INCLUDING CONSTRUCTION MATERIAL STORED THROUGHOUT THE BASEMENT DRY FOOD STORAGE AND REAR STORAGE AREAS MUST BE REMOVED FROM THE PREMISES AND ALL OTHER NEED ITEMS MUST BE STORED ELEVATED AND ORGANIZED. #57. NO PROOF OF FOOD HANDLER TRAINING CERTIFICATES ON SITE FOR ALL REQUIRED EMPLOYEES. PRIORITY FOUNDATION VIOLATION 7-42-090 CITATION ISSUED.; FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: 3-302.12-- BULK RICE CONTAINER IN THE SUSHI PREP MUST BE LABELED WITH THE PRODUCT COMMON NAME.; IN-USE UTENSILS: PROPERLY STORED - Comments: 3-304.12--- NOTED IN-USE COOKS LINE UTENSILS BEING STORED IN A CONTAINER OF WATER AT A TEMPERATURE OF 87.8FF. IF STORED IN HOT WATER, MUST MAINTAIN A MINIMUM TEMPERATURE OF 135F OR STORE ON/IN A CLEAN SURFACE/CONTAINER AND WASH, RINSE, SANITIZE AS NEED OR EVERY 4 HOURS.; SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED - Comments: : 4-903.11(A; C)--- ALL STORED ITEMS THROUGHOUT THE SUSHI BAR AND THROUGHOUT THE BASEMENT MUST BE ELEVATED FROM THE FLOORS.; FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: 4-101.11(B, C, D, E)--- MUST NOT USE TAPE AS A MEANS OF REPAIR FOR BLENDER ON SITE.; NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: 4-602.13--- MUST NOT USE CLOTH TOWELS OR CARDBOARD AS LINER FOR SHELVING THROUGHOUT.----ALL RAW WOODEN SURFACES THROUGHOUT THE SUSHI BAR PREP AREA IE: CABINETS, SHELVING ETC. MUST BE PAINTED/SEALED TO BE SMOOTH, CLEANABLE AND NON-ABSORBENT.; PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: 6-201.11-----DIRTY FLOOR DRAIN AT THE KITCHEN THREE COMPARTMENT SINK AND UNDER THE DISH WASHING MACHINE. MUST CLEAN AND MAINTAIN ALL.----HOLE IN THE WALL AROUND PIPING AT THE DISH WASHING MACHINE FILLED WITH TINFOIL. MUST PROPERLY SEAL TO BE SMOOTH AND CLEANABLE. 6-101.11--- BROKEN, CRACKED, MISSING AND DAMAGED FLOOR TILES THROUGHOUT THE COOKS LINE AND DISH AREA. MUST REPLACE/REPAIR ALL AFFECTED AREAS.----MUST REMOVE ALL UNEVEN, SPRAY FOAM SEALANT ALONG BASEBOARD COVING THROUGHOUT THE SUSHI BAR AREA TO BE SMOOTH AND CLEANABLE. 6-501.114----ALL UNNECESSARY ITEMS INCLUDING CONSTRUCTION MATERIAL STORED THROUGHOUT THE BASEMENT DRY FOOD STORAGE AND REAR STORAGE AREAS MUST BE REMOVED FROM THE PREMISES AND ALL OTHER NEED ITEMS MUST BE STORED ELEVATED AND ORGANIZED.; ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING - Comments: 2-102.13---- NO PROOF OF FOOD HANDLER TRAINING OR CERTIFICATES ON SITE FOR ALL REQUIRED EMPLOYEES.; PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES - Comments: THE PERSON IN CHARGE DOES NOT HAVE A CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE. PRIORITY FOUNDATION.; CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE - Comments: NO VALID CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE POSTED ON THE PREMISES OR SUCH A PERSON ON SITE DURING THE INSPECTION WHILE TCS FOODS WERE BEING PREPARED AND SERVED.PRIORITY FOUNDATION VIOLATION 7-38-012 CITATION ISSUED.; PROPER EATING, TASTING, DRINKING, OR TOBACCO USE - Comments: OBSERVED A FOOD HANDLER IN THE FOOD PREP AREA WITH AN OPEN BEVERAGE. REVIEWED PROPER AREAS, METHODS FOR EMPLOYEES TO CONSUME BEVERAGES AND FOODS.; ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: NOTED THE BAR HAND WASHING SINK FOUND BEING USED AS A SLOP SINK WITH A METAL STRAINER INSIDE THE SINK MAKING THE SINK NOT ACCESSIBLE FOR HAND WASHING USE. HAND SINKS MUST BE USED FOR HAND WASHING PURPOSES ONLY AND ACCESSIBLE AT ALL TIMES.----NOTED THE WATER FILTRATION SYSTEM ON THE SUSHI PREP HAND WASHING SINK MUST BE REMOVED. HAND SINKS MUST BE USED FOR HAND WASHING PURPOSES ONLY. PRIORITY FOUNDATION VIOLATION 7-38-030(C) CITATION ISSUED.; ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: NO PAPER TOWELS LOCATED AT THE BAR HAND WASHING SINK. MUST PROVIDE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION. SEE THE ABOVE VIOLATION #10 FOR CITATION.; REQUIRED RECORDS AVAILABLE: SHELLSTOCK TAGS, PARASITE DESTRUCTION - Comments: NO RECORDS OR DOCUMENTATION ON SITE OR AVAILABLE FOR REVIEW FOR PARASITE DESTRUCTION OF SUSHI FISH AND CUT/PORTIONED FROZEN SALMON WRAPPED IN PLASTIC WRAP, UNLABELED INSIDE THE WALK-IN FREEZER. MUST PROVIDE THE PROPER PARASITE DESTRUCTION DOCUMENTATION. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED.; FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: CHLORINE CHEMICAL DISH WASHING MACHINE NOT PROPERLY DISPENSING CHLORINE SANITIZER. NOTED AFTER SEVERAL WASH CYCLES LESS THAN 10 PPM CHLORINE WITH A FINAL RINSE TEMPERATURE OF 135.7F. INSTRUCTED TO WASH, RINSE AND SANITIZE ALL DISHWARE AT THE THREE COMPARTMENT SINK. MACHINE TAGGED HELD FOR INSPECTION AND MUST NOT USE UNTIL REPAIRED AND PROPERLY DISPENSES CHLORINE, C.D.P.H CONTACTED FOR RE-INSPECTION AND TAG REMOVAL. PRIORITY VIOLATION 7-38-025 CITATION ISSUED.; FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: NOTED THE UPPER WATER RESERVOIR OF THE BASEMENT ICE MACHINE AND INSIDE THE BIN WITH PINK AND BLACK SLIME SUBSTANCE DRIPPING DOWN INTO THE ICE. INSTRUCTED TO REMOVE ALL SLIME, CLEAN AND SANITIZE ALL AFFECTED AREAS. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED.; PROPER COLD HOLDING TEMPERATURES - Comments: NOTED THE FOLLOWING FOODS IN TWO COOLERS HELD AT IMPROPER TEMPERATURES: SAUSAGE INSIDE THE SMALL WALK-IN COOLER AT 45F, PRE-COOKED POTATOES AT 45.9F. IN THE COOKS LINE COOLER: HAM AT 48.9F, CORNED BEEF HASH AT 48F. ALL TCS FOODS DISCARDED IN BOTH COOLERS. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.; PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: NOTED THE ABOVE MENTIONED COOKS LINE COOLER AND SMALL WALK-IN COOLER UNABLE TO MAINTAIN ADEQUATE TEMPERATURES. WALK-IN COOLER AT 49.6F WITH PRE-COOKED POTATOES AT 45.9F. COOKS LINE COOLER AT 49.4F WITH HAM AT 48.9F. BOTH COOLERS TAGGED HELD FOR INSPECTION AND MUST NOT USE UNTIL REPAIRED, MAINTAINS AN ADEQUATE TEMPERATURE OF 41F OR BELOW AND C.D.P.H CONTACTED BY WRITTEN REQUEST FOR RE-INSPECTION AND TAG REMOVAL. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.; FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: BULK RICE CONTAINER IN THE SUSHI PREP MUST BE LABELED WITH THE PRODUCT COMMON NAME.; INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: REAR EXIT SCREENED DOOR WITH TORN RUBBER STRIP ON THE BOTTOM THRESHOLD AND AN OPEN 1/4 INCH GAP. INSTRUCTED TO REPLACE RUBBER STRIP AND PROVIDE A TIGHT FITTING SEAL ON THE BOTTOM OF THE DOOR.; IN-USE UTENSILS: PROPERLY STORED - Comments: NOTED IN-USE COOKS LINE UTENSILS BEING STORED IN A CONTAINER OF WATER AT A TEMPERATURE OF 87.8FF. IF STORED IN HOT WATER, MUST MAINTAIN A MINIMUM TEMPERATURE OF 135F OR STORE ON/IN A CLEAN SURFACE/CONTAINER AND WASH, RINSE, SANITIZE AS NEED OR EVERY 4 HOURS.; SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED - Comments: ALL STORED ITEMS THROUGHOUT THE SUSHI BAR AND THROUGHOUT THE BASEMENT MUST BE ELEVATED FROM THE FLOORS.; FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: MUST NOT USE TAPE AS A MEANS OF REPAIR FOR BLENDER ON SITE.; NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: MUST NOT USE CLOTH TOWELS OR CARDBOARD AS LINER FOR SHELVING THROUGHOUT.----TOP OF THE DISH WASHING MACHINE WITH DIRT AND DEBRIS.----EXTERIOR OF THE COOKS LINE GARBAGE CANS WITH ENCRUSTED FOOD DEBRIS AND IN THE HANDLE. MUST CLEAN AND MAINTAIN ALL.----ALL RAW WOODEN SURFACES THROUGHOUT THE SUSHI BAR PREP AREA IE: CABINETS, SHELVING ETC. MUST BE PAINTED/SEALED TO BE SMOOTH, CLEANABLE AND NON-ABSORBENT.; NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: METAL RACK SHELVING THROUGHOUT THE SMALL WALK-IN COOLER WITH ENCRUSTED FOOD DEBRIS. MUST CLEAN AND MAINTAIN.; PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: LEAK UNDER THE DISH WASHING MACHINE INTO BUCKET. MUST REPAIR.--; SEWAGE & WASTE WATER PROPERLY DISPOSED - Comments: COOKS LINE HAND WASHING SINK UNABLE TO DISPOSE OF WASTE WATER. SINK COMPLETELY CLOGGED AND DOES NOT NOT DRAIN ANY OF THE WASTE WATER. MUST REPAIR TO PROPERLY DRAIN AND DISPOSE OF WASTE WATER. PRIORITY VIOLATION 7-38-030(C) CITATION ISSUED.; PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: BROKEN, CRACKED, MISSING AND DAMAGED FLOOR TILES THROUGHOUT THE COOKS LINE AND DISH AREA. MUST REPLACE/REPAIR ALL AFFECTED AREAS.----MUST REMOVE ALL UNEVEN, SPRAY FOAM SEALANT ALONG BASEBOARD COVING THROUGHOUT THE SUSHI BAR AREA TO BE SMOOTH AND CLEANABLE.; PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OUTDOOR BUS PANS, WATER FOR CONSUMPTION DISPENSER, UNUSED COOKING EQUIPMENT MUST BE REMOVED FROM THE REAR OUTDOOR WALKWAY.----MOTORIZED SCOOTERS MUST NOT BE STORED IN THE SUSHI PREP AREA.----ALL UNNECESSARY ITEMS INCLUDING CONTRUCTION MATERIAL STORED THROUGHOUT THE BASEMENT DRY FOOD STORAGE AND REAR STORAGE AREAS MUST BE REMOVED FROM THE PREMISES AND ALL OTHER NEED ITEMS MUST BE STORED ELEVATED AND ORGANIZED.; PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: EXCESSIVE DUST/DIRT ON WALLS AND CEILING AT THE SMALL WALK-IN COOLER AND ENTRANCE TO DISH AREA.----DIRTY FLOOR DRAIN AT THE KITCHEN THREE COMPARTMENT SINK AND UNDER THE DISH WASHING MACHINE. MUST CLEAN AND MAINTAIN ALL.----HOLE IN THE WALL AROUND PIPING AT THE DISH WASHING MACHINE FILLED WITH TINFOIL. MUST PROPERLY SEAL TO BE SMOOTH AND CLEANABLE.; ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: NOTED EMPLOYEES PERSONAL BAGS BEING STORED IN FOOD PREP AREAS. MUST PROVIDE DESIGNATED EMPLOYEE STORAGE NOT IN FOOD PREP OR FOOD CONTACT AREAS.; ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING - Comments: NO PROOF OF FOOD HANDLER TRAINING OR CERTIFICATES ON SITE FOR ALL REQUIRED EMPLOYEES.; INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: NOTED TORN MERGE AT REAR EXIT OF ESTABLISHMENT. INSTRUCTED TO REPAIR AND MAINTAIN TO PREVENT ENTRY POINTS FOR PESTS.; IN-USE UTENSILS: PROPERLY STORED - Comments: NOTED SERVING PLATES ON SHELVES AT THE KITCHEN PREP AREA NOT PROPERLY STORED. INSTRUCTED TO INVERT ALL SERVING PLATES TO PREVENT DUST ACCUMULATION.; FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: NOTED PLASTIC WRAP USED TO HOLD THE DOOR OF THE DRAWER COOLER UNDER THE GRILL. INSTRUCTED TO DETAIL REPAIR AND MAINTAIN AND/OR REPLACE.; PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: NOTED MULTIPLE HOLES AND OPENINGS THROUGH OUT THE SUSHI SECTION ON FIRST FLOOR AND BASEMENT, INSTRUCTED TO SEAL ALL HOLES AND OPENINGS TO PREVENT ENTRY PLACES FOR PEST.; PROPER EATING, TASTING, DRINKING, OR TOBACCO USE - Comments: NOTED EMPLOYEES DRINKING AND PREPARING FOOD AT THE KITCHEN PREP AREA. INSTRUCTED MANAGEMENT TO PROVIDE A DESIGNATED AREA FOR EMPLOYEES TO DRINK AND EAT AND NOT AT THE PREP AREAS.; ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: NOTED CLOGGED HAND WASH SINK (WATER NOT DRAINING AT ALL) AT THE FRONT FOOD PREP AREA.DISCUSSED WITH MANAGER THAT ALL HAND WASH SINKS MUST BE MAINTAINED AT ALL TIMES. PRIORITY FOUNDATION VIOLATION#7-38-030(C). CITATION ISSUED.; INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: NOTED TORN MERGE AT REAR EXIT OF ESTABLISHMENT. INSTRUCTED TO REPAIR AND MAINTAIN TO PREVENT ENTRY POINTS FOR PESTS.; INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: NOTED OVER 50 RAT DROPPINGS ON FLOOR ALONG WALL BASE AT THE SUSHI PREP AREA, ON STAIR WAYS LEADING TO THE BASEMENT, ON FLOOR AT THE BASEMENT OF SUSHI AREA AND ON BASMENT FLOOR OF PANCAKE HOUSE BASEMENT AREA. INSTRUCTED TO DETAIL CLEAN AND SANITIZE AFFECTED AREAS, ELIMINATE PEST ACTIVITY. INSTRUCTED TO CONSULT WITH PEST CONTROL COMPANY AND HAVE PREMISES TREATED. PRIORITY FOUNDATION VIOLATION#7-38-020(A). CITATION ISSUED.; CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: NOTED EMPLOYEE DRINKS STORED AT THE SAME REFRIGERATION UNIT WITH CUSTOMER FOODS. INSTRUCTED TO PROVIDE A DESIGNATED AREA WHERE EMPLOYEES CAN STORE THEIR FOOD.; CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: NOTED FOOD CONTAINERS STORED ON FLOOR IN PREP, STORAGE AND WALK-IN COOLERS. MUST PROVIDE PROPER, RAISED SHELVING TO STORE FOOD CONTAINERS 6" OFF FLOOR.; CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: NOTED MISSING KNOBS ON LIDS OF SERVICE PREP COOLER. INSTRUCTED TO REPAIR AND MAINTAIN.; IN-USE UTENSILS: PROPERLY STORED - Comments: NOTED SERVING PLATES ON SHELVES AT THE KITCHEN PREP AREA NOT PROPERLY STORED. INSTRUCTED TO INVERT ALL SERVING PLATES TO PREVENT DUST ACCUMULATION.; FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: NOTED PLASTIC WRAP USED TO HOLD THE DOOR OF THE DRAWER COOLER UNDER THE GRILL. INSTRUCTED TO DETAIL REPAIR AND MAINTAIN AND/OR REPLACE.; FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: NOTED CARDBOARD BOXES USED TO LINE SHELVES AT THE REAR PREP AREA. INSTRUCTED TO CLEAN AND REMOVE ALL CARDBOARD BOXES TO PREVENT HIDING PLACES FOR PEST.; PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: NOTED COLD RUNNING WATER FAUCETS AT THE FRONT AND REAR PREP AREA AND 3 COMPARTMENT IN POOR REPAIRS ((NO COLD RUNNING WATER)FAUCETS WORN OUT). TEMPERATURE OF HOT RUNNING WATER AT THE HAND WASH SINK WAS 104.5F AND 3 COMPARTMENT SINK 134.7F. INSTRUCTED TO REPAIR AND MAINTAIN. PRIORITY VIOLATION #7-38-030(C). CITATION ISSUED; GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED - Comments: NOTED OUTSIDE GREASE CONTAINER AND SURROUNDING NOT MAINTAINED WITH GREASE ON THE GROUND, WALL AND AROUND THE GREASE CONTAINER AND ON TOP OF CONTAINER. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN GREASE CONTAINER AND ITS SURROUNDING. PRIORITY FOUNDATION VIOLATION #7-38-020(B).CITATION ISSUED.; PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: NOTED MULTIPLE HOLES AND OPENINGS THROUGH OUT THE SUSHI SECTION ON FIRST FLOOR AND BASEMENT. --INSTRUCTED TO SEAL ALL HOLES AND OPENINGS TO PREVENT ENTRY PLACES FOR PEST. ----INSTRUCTED TO DETAIL CLEAN AND SANITIZE FLOORS ESPECIALLY WHERE DROPPING WERE FOUND. --CLEAN AND MAINTAIN FLOORS ALONG WALL BASE AND UNDERNEATH EQUIPMENT AT THE REAR PREP AREA..
Inadequate handwashing can transmit Norovirus, Hepatitis A, and other pathogens directly to food. Cockroaches can spread E. coli and Salmonella by contaminating food and surfaces. Rodents can transmit Salmonella, Hantavirus, and other serious pathogens through their droppings and urine.
This inspection data is sourced directly from Chicago Department of Public Health. For the most current information, please visit the official health department website.
Federal Guidelines: Our reporting follows standards established by the FDA Food Code, CDC Food Safety Guidelines, and USDA Food Safety Standards.
📖 Food Safety Codes: Reference the specific regulations that govern this establishment: Chicago Food Code, FDA Food Code 2022
⚠️ Important Note: Restaurant conditions can change rapidly. This inspection represents a snapshot in time and may not reflect current conditions. For the most up-to-date information, consider checking recent reviews or contacting the establishment directly.
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