Blue Fin Japanese Restaurant

1952 W North Ave, Chicago, IL 60622
Japanese / Sushi
Last inspected: Jan 10, 2012
100
Score
Low Risk

Across the available record, Blue Fin Japanese Restaurant has three inspections on file, the first dated 2010. On Jan 10, 2012, the health department conducted the most recent visit. A low risk rating suggests inspectors haven't found much to be concerned about lately. Note that Blue Fin Japanese Restaurant's inspection history hasn't been updated since Jan 10, 2012; current conditions may have shifted from what the file shows.

The picture has improved over the last few visits: recent inspections have averaged around zero violations, down from roughly six violations earlier in the record.

“Food and non-food contact surfaces properly designed” accounts for the largest share of issues, appearing two times across the record.

The city-wide average for Chicago sits at 81, putting Blue Fin Japanese Restaurant on the better side of that line. The full picture is one of consistent compliance.

3
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Jan 10, 2012
Reinspection
No violations found.
100
Jan 3, 2012
Routine
5 minor violations.
View 5 violations
No evidence of rodent or insect outer openings protected/rodent proofed, a written log shall be maintained available to the inspectors
Inspector notes: 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. OBSERVED 10 RODENT DROPPINGS IN BASEMENT AREA, LARGE BRICK DEBRI, CAUSING A RODENT HARBORAGE, INSTRUCTED TO CLEAN AND SEAL ALL AREAS IN BASMENT, TO PREVENT RODENT ENTRY SERIOUS CITATION ISSUED: 7-38-020
18
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. MUST INSTALL SPLASH GUARDS AT EXPOSED HAND SINK NEXT TO SUSHI BAR
32
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. MUST REPLACE BADLY STAINED CARPET IN DINING AREA
34
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: 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 PROVIDE MOP SINK ON SITE AT TIME OF INSPECTION
38
Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored
Inspector notes: Cleaning equipment shall be properly stored away from food, utensils, equipment, and clean linens. MUST REMOVE CLUTTER AND UNNECESSARY ARTICLES IN BASEMENT AREA, CLEAN AND BETTER ORGANIZE
41
78
Oct 22, 2010
Routine
6 minor violations.
View 6 violations
Clean multi-use utensils and single service articles properly stored: no reuse of single service articles
Inspector notes: 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.ALL CLEAN MULTI-USE DISHWARE AT KITCHEN,SUSHI BAR AREA MUST BE INVERTED TO PREVENT CONTAMINATION BEFORE USE.
31
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.SPLASHGUARD AT EXPOSED HANDSINK NEXT TO COOKING EQUIPMENT IS NOT INSTALLED,FOUND RUSTY SHELVING INSIDE FOOD PREP COOLERS.
32
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.THE FOLLOWING REQUIRES DETAIL CLEANING TOPS/BOTTOMS OF FOOD PREP TABLES,LEGS OF EQUIPMENTS,INTERIOR/EXTERIOR OF COOLERS,INTERIOR/EXTERIOR OF DISHWASHING MACHINE,SHELVING IN KITCHEN,BEHIND COUNTERS SUSHI AREA,ICE MACHINE,INTERIOR BASINS OF 3 COMP SINK ESPECIALLY AROUND GASKET AREAS,COOKING EQUIPMENTS,CUTTING BOARDS IN KITCHEN AREA ETC.
33
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.FOUND BROKEN FLOOR TILES BENEATH 3 COMP SINK AREA,DISHWASHING AREAS--MUST REPAIR.
34
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: The walls and ceilings shall be in good repair and easily cleaned.FOUND DUSTY AREAS ON WALLS/CEILING,ATTACHED EQUIPMENTS IN KITCHEN AREA,WALL ABOVE 3 COMP SINK IS NOT SMOOTH,EASILY CLEANABLE MUST REPAIR.
35
Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored
Inspector notes: 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 CLUTTER FROM PREMISES THAT IS UNNECESSARY ARTICLES DUE TO POTENTIAL PEST HARBORAGE.
41
74

Frequently Asked Questions

When was Blue Fin Japanese Restaurant last inspected?

The most recent health inspection at Blue Fin Japanese Restaurant on file is from Jan 10, 2012. The public record contains three inspections in total.

What is the most common violation at Blue Fin Japanese Restaurant?

Across the inspection record, “food and non-food contact surfaces properly designed” has been cited two times, more than any other issue at Blue Fin Japanese Restaurant.

Has Blue Fin Japanese Restaurant's inspection record improved over time?

Yes. Recent inspections at Blue Fin Japanese Restaurant have averaged around zero violations per visit, down from roughly six earlier in the record.

What does a low risk rating mean?

A low risk rating at Blue Fin Japanese Restaurant means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.