Circle Sushi & Grill
Last inspected: Oct 8, 2021
45
Score
Across the available record, Circle Sushi & Grill has 11 inspections on file, the first dated 2013. Circle Sushi & Grill was last inspected on Oct 8, 2021. High risk usually means inspectors flagged either critical violations or a stack of smaller ones. The most recent inspection at Circle Sushi & Grill is from Oct 8, 2021, and nothing newer appears in the public record.
Violation counts have ticked up lately, averaging around nine violations per visit versus roughly five violations earlier in the record.
The pattern that stands out is “walls, ceilings, attached equipment constructed per code”, which has been cited seven times.
That's lower than the typical Chicago restaurant, which scores around 81. This restaurant has more on its record than most do.
11
Inspections
2
Critical latest
4
Major latest
2
Minor latest
Inspection History
Oct 8, 2021
Routine
2 critical violations. 4 major violations. 2 minor violations.
View 8 violations
Proper cold holding temperatures
Inspector notes: OBSERVED 3LBS OF SHRIMP AT 59 F VALUED AT $20, OBSERVED 3 LBS OF CHICKEN AT 58.6F VALUED AT $10, AND 2 DOZEN EGGS AT 55F VALUED AT $10. ALL FOOD WAS VOLUNTARILY DISCARDED. PRIORITY VIOLATION 7-38-005.CITATION ISSUED
22
Proper cooling methods used; adequate equipment for temperature control
Inspector notes: OBSERVED 4 COOLERS AT IMPROPER TEMPERATURE CONTAINING TIME/ TEMPERATURE CONTROLLED FOODS, INCLUDING RAW FISH, CHICKEN, AND EGGS. 2 COUNTER SUSHI COOLERS AT 55F, A REACH-IN COOLER ON THE COOKING LINE AT 59.7F, AND A STANDING COOLER AT 56.9F WERE ALL TAGGED DURING INSPECTION. PRIORITY VIOLATION 7-38-005
33
Procedures for responding to vomiting and diarrheal events
Inspector notes: OBSERVED NO PROCEDURE OR CLEAN-UP KIT ON SITE. MUST PROVIDE AND MAINTAIN. PRIORITY FOUNDATION VIOLATION 7-38-005 NO CITATION ISSUED
5
Consumer advisory provided for raw/undercooked food
Inspector notes: OBSERVED REMINDERS AND DISCLOSURE PRINTED INCORRECTLY ON MENUS. PRIORITY FOUNDATION VIOLATION 7-38-005 NO CITATION ISSUED.
25
Management, food employee and conditional employee; knowledge, responsibilities and reporting
Inspector notes: OBSERVED NO EMPLOYEE HEALTH POLICY ON SITE. PRIORITY FOUNDATION VIOLATION 7-38-010 NO CITATION ISSUED
3
Compliance with variance/specialized process/haccp
Inspector notes: OBSERVED LAB RESULTS FOR SUSHI RICE OUT OF DATE. MUST UPDATE AND MAINTAIN RECORDS PRIORITY FOUNDATION VIOLATION 7-38-005 NO CITATION ISSUED
29
Thermometers provided & accurate
Inspector notes: OBSERERVED NO THERMOMETERS WITHIN SUSHI CASES OR REFRIGERATION UNITS.
36
Food & non-food contact surfaces cleanable, properly designed, constructed & used
Inspector notes: OBSERVED DOORS TO SUSHI COOLERS IN DISREPAIR AND COVERED IN TAPE. MUST REMOVE TAPE AND REPLACE COOLER DOORS OF SUSHI COOLERS.
47
45
Nov 25, 2019
Routine
1 critical violation. 7 minor violations.
View 8 violations
Proper cold holding temperatures
Inspector notes: OBSERVED 5 LBS OF RAW SALMON AT 49F AND 5 LBS OF RAW TUNA AT 49F IN THE SUSHI PREP COOLER. MANAGER VOLUNTARILY DISCARDED AND DENATURED FOOD, INSTRUCTED TO KEEP TCS COLD FOODS AT 41F OR BELOW. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.
22
Food-contact surfaces: cleaned & sanitized
Inspector notes: MUST DETAIL CLEAN INTERIOR PANEL INSIDE ICE MACHINE IN PREP AREA, PANEL A LITTLE DIRTY, INSTRUCTED TO CLEAN AND MAINTAIN.
16
Food & non-food contact surfaces cleanable, properly designed, constructed & used
Inspector notes: MUST INSTALL SPLASH GUARD AT HANDWASHING SINK BETWEEN SINK AND UTENSIL STORAGE RACK NEXT TO ICE MACHINE IN PREP AREA, INSTRUCTED TO MAINTAIN.
47
Non-food/food contact surfaces clean
Inspector notes: MUST DETAIL CLEAN DRIED FOOD DEBRIS FROM INTERIOR CONTACT SURFACE OF ALL 1-DOOR UPRIGHT REFRIGERATORS OR FREEZERS IN PREP AREA. CLEAN LOWER SHELVES OF PREP TABLES. ALSO, REMOVE RUST FROM RACKS IN WALK IN COOLER IN BASEMENT, SURFACE MUST BE SMOOTH AND EASILY CLEANABLE. INSTRUCTED TO MAINTAIN.
49
Plumbing installed; proper backflow devices
Inspector notes: MUST REPAIR LEAKY SPRAY NOZZLE ON SINK IN PREP AREA. ALSO, REPAIR LEAKY PIPE UNDERNEATH 1-COMP SINK IN BASEMENT. INSTRUCTED TO REPAIR AND MAINTAIN.
51
Physical facilities installed, maintained & clean
Inspector notes: MUST DETAIL CLEAN DEBRIS FROM FLOORS THROUGHOUT THE PREP AREA UNDER AND BEHIND HEAVY EQUIPMENT. INSTRUCTED TO MAINTAIN.
55
Physical facilities installed, maintained & clean
Inspector notes: MUST INSTALL HOOKS TO HANG WET MOPS TO ENSURE MOPS ARE DRYING PROPERLY. INSTRUCTED TO MAINTAIN.
55
Adequate ventilation & lighting; designated areas used
Inspector notes: MUST REPLACE BURNED OUT LIGHTS IN THE BASEMENT STORAGE AREA, INSTRUCTED TO REPLACE AND MAINTAIN.
56
61
Nov 6, 2018
Routine
4 major violations. 8 minor violations.
View 12 violations
Procedures for responding to vomiting and diarrheal events
Inspector notes: 2-501.11 THE PERSON IN CHARGE UNABLE TO PROVIDE PROCEDURE FOR EMPLOYEE TO FOLLOW WHEN RESPONDING TO VOMITING AND DIARRHEAL EVENTS. INSTRUCTED TO PROVIDE AND MAINTAIN. PRIORITY FOUNDATION VIOLATION 7-38-005 NO CITATION ISSUED.
5
Proper date marking and disposition
Inspector notes: 3-501.17 OBSERVED NO DATE MARKED N TCS FOODS HELD MORE THAN 24 HOURS. INSTRUCTED TO PROVIDE AND MAINTAIN. PRIORITY FOUNDATION VIOLATION 7-38-005 NO CITATION ISSSUED.
23
Consumer advisory provided for raw/undercooked food
Inspector notes: 3-603.11 NO DISCLOSURE OR REMINDER FOR CONSUMER ADVISORY. INSTRUCTED TO PROVIDE AND MAINTAIN. PRIORITY FOUNDATION VIOLATION 7-38-005 NO CITATION ISSUED.
25
Management, food employee and conditional employee; knowledge, responsibilities and reporting
Inspector notes: 2-102.14(N) THE PERSON IN CHARGE UNABLE TO PROVIDE EMPLOYEE HEALTH POLICY. INSTRUCTED TO PROVIDE HEALTH EMPLOYEE POLICY AND MAINTAIN. PRIORITY FOUNDATION VIOLATION 7-38-010. NO CITATION ISSUED.
3
Adequate handwashing sinks properly supplied and accessible
Inspector notes: 6-301.14 OBSERVED NO HAND WASHING SIGNS OR POSTERS NEAR TO HAND WASHING SINKS THROUGHOUT PREMISES. INSTRUCTED TO PROVIDE AND MAINTAIN.
10
Food properly labeled; original container
Inspector notes: 3-302.12 MUST LABEL FOOD STORAGE CONTAINERS WHEN FOOD IS NOT IN THE ORIGINAL CONTAINERS.
37
Plumbing installed; proper backflow devices
Inspector notes: 5-204.12 BACKFLOW PREVENTER DEVICE NOT LOCATED AT THE ICE MACHINE AND SERVICE SINK. INSTRUCTED TO INSTALL SO THAN CAN BE LOCATED TO BE SERVICED AND MAINTAINED.
51
Physical facilities installed, maintained & clean
Inspector notes: 6-201.11 WALL CAULKING AT THE DISH WASHING AREA 3-COMPARTMENT SINK BLACKENED MOLDY PEELING. MUST REMOVE REPAINT AND MAINTAIN.
55
Physical facilities installed, maintained & clean
Inspector notes: 6-501.114 OBSERVED CLUTTER AND UNNECESSARY ARTICLES ON FLOOR NEXT TO WALK-IN COOLER IN BASEMENT. MUST REMOVE CLEAN AND ORGANIZE TO PREVENT RODENT HARBORAGE.
55
Adequate ventilation & lighting; designated areas used
Inspector notes: 6-501.14 OBSERVED DUST BUILD UP ON VENTILATION VENTS INSIDE WASHROOMS. MUST CLEAN AND MAINTAIN.
56
Allergen training as required
Inspector notes: PA 100-0367 OBSERVED NO CERTIFIED FOOD MANAGER ON SITE WITH THE REQUIRED ALLERGEN TRAINING. INSTRUCTED THAT ALL CERTIFIED FOOD MANAGERS MUST COMPLETE FOOD ALLERGEN TRAINING.
58
Physical facilities installed, maintained & clean
Inspector notes: 6-501.12 OBSERVED DIRT BUILD UP ON FLOOR UNDER AROUND AND BEHIND COOKING EQUIPMENT AND DISH WASHING AREA. MUST CLEAN AND MAINTAIN.
55
45
Aug 30, 2017
Routine
4 minor violations.
View 4 violations
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: NOTED INTERIOR OF FREEZER ICED.ISTRUCTED TO THAW AND CLEAN FREEZER IN THE KITCHEN.
33
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: NOTED CEILING PANELS IN REAR KITCHEN STAINED AND DIRTY.INSTRUCTED MANAGEMENT TO CLEAN OR REPLACE CEILING TILES.
35
Lighting: required minimum foot-candles of light provided, fixtures shielded
Inspector notes: NOTED LIGHTS BURNT OUT OVER HOT LINE PREP AREA IN KITCHEN.INSTRUCTED MANAGEMENT TO REPLACE LIGHTS
36
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: NOTED VENTILLATION COVER HANGING OFF VENTILATION OPENING AT WALL AT STAIRWELL LEADING TO BASEMENT AT REAR. NOTED NO EXPOSED HANDSINK NEXT TO THREE COMPARTMENT SINK.INSTRUCTED MANAGEMENT TO INSTALL AN EXPOSED HANDSINK NEXT TO THREE COMPARTMENT SINK.
38
82
Nov 9, 2016
Reinspection
3 minor violations.
View 3 violations
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: MUST MAKE FLOOR IN WALK IN COOLER SMOOTH AND EASILY CLEANABLE
34
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: Inspector Comments: MUST REMOVE DUST BUILD UP FROM UPPER POLES IN REAR PREP AREA.MUST REMOVE BLACK MOLD BUILD UP ON CAULK AROUND 3- COMP SINK.MUST SEAL SEVERAL SMALL HOLES IN WALLS IN REAR PREP AREA ABOVE ICE MACHINE
35
Food (ice) dispensing utensils, wash cloths properly stored
Inspector notes: Inspector Comments: MUST STORE WIPING CLOTHS IN A SANITIZING SOLUTION
43
86
Oct 31, 2016
Routine
9 minor violations.
View 9 violations
Hands washed and cleaned, good hygienic practices; no bare hand contact with ready-to-eat foods.
Inspector notes: OBSERVED POOR HYGIENIC PRACTICES BY FOOD HANDLERS.THE FIRST FOOD HANDLER WAS IN REAR PREP AREA REMOVED HIS HAT FROM HIS HEAD AND RUBBED HIS HAIR AND PUT HAT BACK ON AND TOOK OFF AGAIN,THEN WENT TO STOVE AND STIRRED FOOD ,THEN CUT VEGETABLES WITHOUT WASHING HANDS .ANOTHER FOOD HANDLER IN FRONT PREP AREA MADE A ORDER OF SUSHI HANDLING RAW FISH AND RICE ,WITH THE SAME GLOVES ON HE HANDLED AND CUT READY TO EAT VEGETABLE WITH THE SAME GLOVES ON WITHOUT CHANGING GLOVES AND WASHING HANDS.MUST WASH HANDS AFTER EVERY POSSIBLE CONTAMINATION.(CRITICAL 7-38-010A)
6
Previous minor violation(s) corrected 7-42-090
Inspector notes: PREVIOUS MINOR VIOLATIONS FROM REPORT #1931255 5/19/16 NOT CORRECTED #30-MUST LABEL ALL FOOD STORAGE CONTAINERS.#31-MUST INVERT MULTIUSE UTENSILS ON SHELVING UNITS.#32- MUST REMOVE FOIL FROM PREP TABLE.MUST REMOVE KNIFES FROM IN BETWEEN WALL AND 3- COMP SINK,TAPE FROM REACH IN COOLER AND SHELVING UNIT IN PREP AREA.#33-MUST CLEAN GREASE AND FOOD DEBRI FROM PREP AND REACH IN COOLERS,GRILL TABLE,PREP TABLES,EXTERIOR OF FOOD STORAGE CONTAINERS,FRYER CABINETS,CUTTING BOARDS,EXTERIOR OF GARBAGE CANS,WALK IN COOLER SHELVING UNITS.#34-MUST CLEAN EXCESSIVE GREASE AND FOOD DEBRI FROM FLOOR UNDER,AROUND,ALONG WALL BASES IN ALL PREP AREAS,WALK IN COOLER.#35-MUST CLEAN GREASE AND FOOD DEBRI FROM FILTERS AND HOOD,LIGHT SHIELDS IN PREP AREA,WALLS AND DOORS THROUGHOUT PREP AREA,HALLWAY LEADING TO BASEMENT.MUST REPAIR OR REPLACE MISSING WALL BASES IN SUSHI PREP AREA.MUST SCRAPE AND PAINT PEELING PAINT ON WALLS IN REAR PREP AREA.#36-MUST REPLACE BURNTOUT LIGHTS IN REAR PREP AREA.MUST REPAIR OR REPLACE AND MAINTAIN.(SERIOUS 7-42-090)
29
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: MUST REMOVE RUST FROM SHELVING UNITS IN WALK IN FREEZER.
32
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: MUST CLEAN FOOD DEBRI FROM CAN OPENER BLADE.
33
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: MUST MAKE FLOOR IN WALK IN COOLER SMOOTH AND EASILY CLEANABLE
34
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: MUST REMOVE DUST BUILD UP FROM UPPER POLES IN REAR PREP AREA.MUST REMOVE BLACK MOLD BUILD UP ON CAULK AROUND 3- COMP SINK.MUST SEAL SEVERAL SMALL HOLES IN WALLS IN REAR PREP AREA ABOVE ICE MACHINE.
35
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: MUST PROVIDE SINK STOPPERS FOR 3- COMP SINK
38
Appropriate method of handling of food (ice) hair restraints and clean apparel worn
Inspector notes: MUST STORE PERSONAL BELONGS AWAY FROM FOOD ITEMS IN BASEMENT AND 1ST FL. REAR PREP AREA HANGING ON SHELVING UNIT
42
Food (ice) dispensing utensils, wash cloths properly stored
Inspector notes: MUST STORE WIPING CLOTHS IN A SANITIZING SOLUTION
43
64
May 19, 2016
Routine
9 minor violations.
View 9 violations
Refrigeration and metal stem thermometers provided and conspicuous
Inspector notes: MUST PROVIDE THERMOMETERS FOR SOME PREP COOLERS.
40
Food in original container, properly labeled: customer advisory posted as needed
Inspector notes: MUST LABEL ALL FOOD STORAGE CONTAINERS.
30
Clean multi-use utensils and single service articles properly stored: no reuse of single service articles
Inspector notes: MUST INVERT MULTIUSE UTENSILS ON SHELVING UNITS.
31
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: MUST REMOVE FOIL AND CARDBOARD FROM PREP TABLES,SHELVING UNITS AND IN GLASS REACH IN COOLER AND TAPE FROM SHELVING UNITS IN PREP AREA.MUST REPAIR OR REPLACE LOOSE KNIFE CADDY ON WALL NEAR ICE MACHINE,WORN DOOR GASKET ON SUSHI PREP COOLER,DAMAGED DOOR HINGE ON CABINET IN SUSHI PREP AREA.MUST REMOVE KNIFES FROM IN BETWEEN WALL AND 3- COMP SINK.
32
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: MUST CLEAN GREASE AND FOOD DEBRI FROM PREP AND REACH IN COOLERS AND FREEZER,GRILL TABLE,PREP TABLES,DISH RACKS,EXTERIOR OF FOOD STORAGE CONTAINERS,FRYER CABINETS,CUTTING BOARDS,INTERIOR OF ICE MACHINE,DISH STORAGE SHELF,EXTERIOR OF GARBAGE CANS,WALK IN COOLER SHELVING UNITS & ROLLING CARTS.
33
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: MUST CLEAN EXCESSIVE GREASE AND FOOD DEBRI FROM FLOOR UNDER,AROUND,ALONG WALL BASES IN ALL PREP AREAS ,BAR AREA,BASEMENT,WALK IN COOLER AND FLOOR MATS.
34
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: MUST CLEAN GREASE AND FOOD DEBRI FROM FILTER AND HOOD,WALLS AND DOORS THROUGHOUT PREP AREA ,HALL WAY LEADING TO BASEMENT,LIGHT SHIELDS IN PREP AREA.MUST REPAIR OR REPLACE MISSING WALL BASES IN SUSHI PREP AREA,,HOLE IN WALL OUTSIDE OF EMPLOYEES TOILETROOM.MUST SCRAPE AND PAINT PEELING PAINT ON WALLS IN EMPLOYEES TOILETROOM AND FRONT AND REAR PREP AREA.
35
Lighting: required minimum foot-candles of light provided, fixtures shielded
Inspector notes: MUST REPLACE BURNTOUT LIGHT IN REAR PREP AREA
36
Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored
Inspector notes: MUST ELEVATE,REMOVE AND ORGANIZE ARTICLES OFF OF FLOOR IN FURNANCE ROOM.
41
64
Oct 9, 2015
Routine
7 minor violations.
View 7 violations
Clean multi-use utensils and single service articles properly stored: no reuse of single service articles
Inspector notes: ALL CLEAN DRY UTENSILS,POTS,PANS, FOOD CONTAINER, TRAYS, MUST BE STORED UPSIDE DOWN/INVERTED TO PREVENT POSSIBLE CONTAMINATION AND DUST BUILD-UP.
31
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: LEFT SIDE OF THE EXPOSED HAND SINK SPLASH GUARD IN THE SUSHI STATION WAS MISSING. INSTRUCTED TO INSTALL SPLASH GUARD ON THE LEFT SIDE OF THE EXPOSED HAND SINK BETWEEN THE PREP TABLE.
32
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: BLACK MOLDY LIKE SUBSTANCE ALONG THE WALLLS OF THE 3 COMPARTMENT SINK SPLASH GUARDS. MUST CLEAN IN DETAIL AND SANITIZE. CLEAN INSIDE BOTTOM SHELVE OF ONE OUT OF TWO REACH IN FRFEEZER (WITH FOOD DEBRIS) AND MAINTAIN.
33
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: FLOOR THRU-OUT THE THE COOK LINE,UNDER AND BEHIND THE COOKING EQUIPMENT,ALONG THE WALL BASE, ALL CORNER NEEDS DETAIL CLEANING.
34
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: WALLS INSIDE THE EMPLOYEES WASHROOM IN THE BASEMENT, WALLS BEHIND THE EXPOSED HAND SINK IN THE PREP/COOK LINE,WITH PEELING PAINT. MUST SCRAPE PEELING PAINT AND RE PAINT. BIG HOLE ON THE WALL BEHIND THE COOLER IN THE BAR STATION AND BIG HOLE ON THE WALL BEHIND THE ICE MAKER IN THE PREP/COOK LINE. MUST REPAIR/SEAL THE HOLES AND MAINTAIN.
35
Lighting: required minimum foot-candles of light provided, fixtures shielded
Inspector notes: MUST REPLACE BURNED OUT LIGHT BULBS (X4) ON THE HOOD/CANOPY OF THE COOK LINE AND BURNED OUT LIGHT BULB IN THE FRONT OF THE WALK IN FREEZER IN THE BASEMENT.
36
Food (ice) dispensing utensils, wash cloths properly stored
Inspector notes: WASH CLOTH FOR WIPING THE COOLERS,PREP TABLES, STOVE ETC,MUST BE STORED ON A BUCKET WITH SANITIZING SOLUTION.
43
70
Sep 10, 2014
Reinspection
No violations found.
100
Sep 3, 2014
Routine
10 minor violations.
View 10 violations
Potentially hazardous food meets temperature requirement during storage, preparation display and service
Inspector notes: SUSHI RICE AT 89.8F INSIDE THE RICE COOKER. INSTRUCTED THAT HOT FOODS MUST MAINTAIN A TEMPERATURE AT 140F OR HIGHER. COLD FOOD MUST MAINTAIN A TEMPERATURE AT 40F OR BELOW. NO RESULT OF THE SUSHI RICE FROM THE LAB REGARDING PH OF VINEGAR RICE. MANAGER DISCARDED THE SAID PRODUCT WORTH $10:00,TOTAL 10 LBS. PROVIDED MANAGER THE LAB ADDRESS WHERE TO TEST THE SUSHI RICE. CITATION ISSUED CRITICAL 7-35-005(A).
3
Previous minor violation(s) corrected 7-42-090
Inspector notes: PREVIOUS MINOR VIOLATIONS NOT CORRECTED FROM REPORT #1199235 DATED 12/8/13. #32-RAW WOOD UNDER THE SUSHI BAR MUST BE PAINTED OR SEALED.#35-MUST INSTALL A SMOOTH CLEANBLE CEILING AT ENTRANCE TO WALK IN COOLER AND WALK IN FREEZER IN THE BASEMENT. CITATION ISSUED SERIUOS 7-42-090.
29
Food in original container, properly labeled: customer advisory posted as needed
Inspector notes: MUST LABELED AND DATED ALL FOOD CONTAINERS WITH READY TO EAT FOODS INSIDE THE WALK IN COOLER AND WALK IN FREEZER. ALSO ALL BULK FOOD CONTAINERS MUST HAVE A LABEL.
30
Clean multi-use utensils and single service articles properly stored: no reuse of single service articles
Inspector notes: ALL CLEAN UTENSILS,POTS,PANS, FOOD CONTAINERS, TRAYS MUST BE STORED UPSIDE DOWN/INVERTED.
31
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: MUST INSTALL A SPLASH GUARD BETWEEN THE EXPOSED HAND SINK AND THE DRY UTENSILS SHELVE BEHIND THE WAIT STATION. MUST REMOVE ALL THE ALUMINUM FOIL BEING USED AS SHELVE LINER ON THE SPICES SHELVE AND ALUMINUM FOIL WRAPPED AROUND THE GAS PIPE.
32
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: MUST CLEAN AND SANITIZE THE FOLLOWING: ALL BULK FOOD CONTAINERS, RICE COOKER EXTERIOR PART, ALL EXTERIOR OF THE COOKING EAUIPMENT,THE PREP TABLE,CHOPPING BOARD AND MAINTAIN.
33
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: FLOOR ALONG THE WALL BASE ALL CORNER, UNDER COOKING EQUIPMENTS WITH ACCUMULATED DUST AND GREASE. MUST CLEAN IN DETAIL AND MAINTAIN.
34
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: WALLS, DOORS, IN THE KITCHEN AND BASEMENT NEEDS DETAIL CLEANING. VENT COVER IN ALL WASHROOM WITH ACCUMULATED DUST, MUST CLEAN AND MAINTAIN.
35
Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored
Inspector notes: UNNECESSARY ARTICLES/ITEMS IN THE SMALL CLOSET IN THE BASEMENT. INSTRUCTED TO ORGANIZE,ELEVATE ALL ITEMS,ARTICLES OFF THE FLOOR AND DISCARD UNNECESSARY ITEMS NOT BEING USED TO PREVENT RODENT/INSECTS HARBORAGE.
41
Food (ice) dispensing utensils, wash cloths properly stored
Inspector notes: WIPING CLOTH MUST BE STORED ON A SEPARATE CONTAINER WITH SANITIZING SOLUTION.
43
61
Dec 6, 2013
License
5 minor violations.
View 5 violations
Facilities to maintain proper temperature
Inspector notes: FACILITIES UNABLE TO MAINTAIN PROPER TEMPERATURE. COOKS LINE COOLER FOUND AT 62F. COOLER TAGGED HELD FOR INSPECTION AND MUST NOT USE UNTIL REPAIRED AND MAINTAINS A TEMPERATURE OF 40F OR BELOW AND C.D.P.H CONTACTED FOR RE-INSPECTION AND TAG REMOVAL. BUSINESS NOT OPEN/OPERATING AT THIS TIME.NO CITATION ISSUED.
2
Clean multi-use utensils and single service articles properly stored: no reuse of single service articles
Inspector notes: TABLE TOP CAN OPENER WITH EXCESSIVE RUST. MUST REPLACE OR REMOVE ALL RUST.
31
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: RAW WOOD UNDER SUSHI BAR MUST BE PAINTED/SEALED. ALL METAL RACK SHELVING THROUGHOUT BASEMENT PREP AREA DIRTY AND DUSTY. MUST CLEAN AND MAINTAIN.
32
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: MUST INSTALL A SMOOTH CLEANABLE CEILING THROUGHOUT BASEMENT FOOD PREP AND AT ENTRANCE TO WALK-IN COOLER AND FREEZER. MISSING DAMAGED BASEBOARD WALL COVING BEHIND COOKS LINE EQUIPMENT AND THROUGHOUT BASEMENT FOOD PREP. HOLES IN WALL ALONG BASEBOARDS IN BASEMENT FOOD PREP. MUST REPAIR /REPLACE/SEAL ALL.
35
Lighting: required minimum foot-candles of light provided, fixtures shielded
Inspector notes: MUST INSTALL LIGHT SHIELDS AT WALK-IN COOLER AND FREEZER.
36
78
Frequently Asked Questions
When was Circle Sushi & Grill last inspected?
The most recent health inspection at Circle Sushi & Grill on file is from Oct 8, 2021. The public record contains 11 inspections in total.
What is the most common violation at Circle Sushi & Grill?
Across the inspection record, “walls, ceilings, attached equipment constructed per code” has been cited seven times, more than any other issue at Circle Sushi & Grill.
Has Circle Sushi & Grill's inspection record improved over time?
No. Recent inspections at Circle Sushi & Grill have averaged around nine violations per visit, up from roughly five earlier in the record.
What does a high risk rating mean?
A high risk rating at Circle Sushi & Grill means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
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