Ej Sushi
Last inspected: Apr 2, 2018
78
Score
Across the available record, Ej Sushi has 13 inspections on file, the first dated 2011. Ej Sushi was last inspected on Apr 2, 2018. Low risk indicates the latest report didn't flag anything that would worry the average customer. Ej Sushi's record stops at Apr 2, 2018, more than two years back, so current conditions may differ.
Inspection results have stayed in a similar range over the last few visits, averaging around three violations each.
Looking across the full record, “* certified food manager on site” is the recurring theme, flagged seven times.
That's lower than the typical Chicago restaurant, which scores around 81. Taken together, the history is a positive one.
13
Inspections
0
Critical latest
0
Major latest
5
Minor latest
Inspection History
Apr 2, 2018
Routine
5 minor violations.
View 5 violations
Potentially hazardous food properly thawed
Inspector notes: Observed potentially hazardous food, shrimp being improperly thawed at room temperature on top of 3 compartment sink, in blue dish rack, on top of drain board. Instructed site that approved method of thawing potentially hazardous foods as outlined in the food rules and regulations must be used, such as, in a refrigeration unit with internal ambient air temperature of 40f or less, under potable running water at a temperature of 70f or lower, in a microwave only when part of continuous cooking process and finished in conventional cooking facilities. Site corrected violations during. Serious violation #7-38-005 (A)
17
* certified food manager on site when potentially hazardous foods are prepared and served
Inspector notes: No City of Chicago certified manager on site during inspection while potentially hazardous foods, squid salad, California sushi rolls, etc., were being prepared and or served. Instructed site that a city of Chicago certified food manager must be on site at all times while potentially hazardous foods are prepared and or served. Serious violation 7-38-012
21
Food in original container, properly labeled: customer advisory posted as needed
Inspector notes: Observed pre-portioned salads, ginger salad, squid salad, sushi rolls, spicy crab roll, california rolls, etc., stored in refrigerated display case, for sale to public with no dates or labels. Also, observed wrapped frozen salmon, hamachi fish, etc. stored in 2 door reach in cooler without labels or dates. Informed site that all items removed from original bulk container must have proper labels, ingredient lists and dates. Instructed the site to provide proper labels and dates. Must maintain at all times."
30
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: Observed black mold like substance embedded caulk line along left side of 3 compartment sink, near splash guard. Instructed manager to remove and resurface caulk line. Maintain at all times.
32
Food handler requirements met
Inspector notes: Food handler requirements not met. Instructed of the idph requirements: any food handler working in the city of chicago, unless that person has a valid food service sanitation manager certificate is required to meet the food handler training requirement. If someone working in a facility that is not a food handler on a regular basis, but fills in as a food handler when needed, they too must have food handler training.
45
78
Aug 2, 2017
Reinspection
No violations found.
100
Jul 26, 2017
Routine
3 minor violations.
View 3 violations
Adequate number, convenient, accessible, designed, and maintained
Inspector notes: Observed fryer basket resting in exposed hand sink, making it inaccessible. Must remove. Exposed hand sink may only be used for handwashing. Hand sink must be easily accessible at all times. Operator removed fry basket from hand sink. Critical violation 7-38-030.
11
Dish washing facilities: properly designed, constructed, maintained, installed, located and operated
Inspector notes: Observed water backing up in floor drain in nearby booth/prep area (@ Delightful Pastries) when basin is drained at 3 compartment sink. When sink is emptied, water must flow to floor drain at nearby booth, without backing up onto the floor. Must repair. Serious violation 7-38-030.
24
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: Observed grease dripping into hand sink from fry basket. Observed slow draining hand sink. Must have drains cleaned and sink must be sanitized. Must maintain same.
38
86
Jan 20, 2017
Routine
3 minor violations.
View 3 violations
Hand washing facilities: with soap and sanitary hand drying devices, convenient and accessible to food prep area
Inspector notes: Found exposed hand sink in prep area not accessible (frozen shrimp inside basin). Found hand sink without paper towels. Advised exposed hand sink must be stocked with soap and paper towels, and must be accessible at all times. Operator provided paper towels and removed items from sink basin during inspection. Critical violaion 7-38-030.
12
* certified food manager on site when potentially hazardous foods are prepared and served
Inspector notes: Observed no city of Chicago certified manager on site while potentially hazardous foods (fish, sushi, shrimp, etc.) being prepped. Advised must have a city of Chicago certified food manager on site at all times when potentially hazardous foods being prepped. Serious violation 7-38-012.
21
Refrigeration and metal stem thermometers provided and conspicuous
Inspector notes: Observed no thermometers inside coolers. Must provide thermometers for all coolers and place in a conspicuous spot. Must provide stem thermometers to test internal food temperatures. Must maintain same.
40
86
Feb 25, 2016
Routine
3 minor violations.
View 3 violations
Sanitizing rinse for equipment and utensils: clean, proper temperature, concentration, exposure time
Inspector notes: OBSERVED EMPLOYEE WASH DISHES WITH SOAP AND WATER IN THE THREE COMPARTMENT SINK, RINSE IN PLAIN WATER THEN PLACE DISHES ON THE DRAINBOARD TO DRY WITHOUT USING A SANITIZER. INSTRUCTED EMPLOYEE TO WASH DISHES USING THE WASH, RINSE SANITIZE METHOD. THE EMPLOYEE SET UP THE 3 COMPARTMENT SINK USING THE WASH, RINSE SANITIZE METHOD AND PROVIDED 50 PPM CHLORINE IN THE SANITIZE COMPARTMENT. CRITICAL CITATION ISSUED: 7-38-030.
8
* certified food manager on site when potentially hazardous foods are prepared and served
Inspector notes: NO CERTIFIED FOOD MANAGER ON SITE WITH CITY OF CHICAGO SANITATION CERTIFICATE WHILE POTENTIALLY HAZARDOUS FOODS (SOUP, SUSHI) ARE BEING PREPARED AND SERVED. INSTRUCTED OPERATOR TO HAVE A CERTIFIED FOOD MANAGER ON SITE WITH A CITY OF CHICAGO FOOD SANITATION CERTIFICATE PRESENT AT ALL TIMES WHILE POTENTIALLY HAZARDOUS FOODS ARE BEING HANDLED AND SERVED. SERIOUS CITATION ISSUED: 7-38-012.
21
Food (ice) dispensing utensils, wash cloths properly stored
Inspector notes: OBSERVED WIPING CLOTHS STORED ON CUTTING BOARD. INSTRUCTED TO STORE WIPING CLOTHS IN SANITIZER SOLUTION BETWEEN USES.
43
86
Apr 3, 2015
Routine
4 minor violations.
View 4 violations
Hand washing facilities: with soap and sanitary hand drying devices, convenient and accessible to food prep area
Inspector notes: NO SOAP AVAILABLE AT THE HAND SINK IN THE PREP AREA. MUST PROVIDE SOAP FOR EMPLOYEE HAND WASHING FACILITIES AT ALL TIMES. ALSO, NOTED A FOOD HANDLER WASHING HANDS AT THE THREE COMPARTMENT SINK USING WATER ONLY. ADVISED EMPLOYEE TO PROPERLY USE SOAP AND PAPER TOWELS AT THE EMPLOYEE HAND WASHING FACILITIES AND NOT TO WASH HANDS AT THE DISHWASHING SINK. CRITICAL CITATION ISSUED 7-38-030
12
* certified food manager on site when potentially hazardous foods are prepared and served
Inspector notes: NO CITY OF CHICAGO FOOD SERVICE MANAGER ON SITE WHILE POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED. (RICE,SOUP,SUSHI)MUST PROVIDE. SERIOUS CITATION ISSUED 7-38-012
21
Food in original container, properly labeled: customer advisory posted as needed
Inspector notes: MUST PROPERLY LABEL ALL BULK FOOD ITEM CONTAINERS.
30
Food handler requirements met
Inspector notes: MUST PROVIDE IDPH FOOD HANDLER CERTIFICATES AS REQUIRED.
45
82
Dec 29, 2014
Reinspection
No violations found.
100
Dec 15, 2014
Routine
11 minor violations.
View 11 violations
Facilities to maintain proper temperature
Inspector notes: FACILITIES UNABLE TO MAINTAIN PROPER TEMPERATURE. SUSHI DISPLAY COOLER FOUND AT 52F WITH FOOD SUCH AS RAW TUNA AT 54.8F. COOLER TAGGED HELD FOR INSPECTION AND MUST NOT USE UNTIL REPAIRED AND MAINTAINS A TEMPERATURE OF 40F. OR BELOW AND CDPH CONTACTED FOR RE-INSPECTION AND TAG REMOVAL. CRITICAL CITATION ISSUED 7-38-005(A).
2
Potentially hazardous food meets temperature requirement during storage, preparation display and service
Inspector notes: THE FOLLOWING POTENTIALLY HAZARDOUS FOODS FOUND HELD IN THE ABOVE MENTIONED COOLER AT IMPROPER TEMPERATURES. RAW TUNA AT 54.8F, RAW YELLOW TAIL FISH AT 47.9F, CRAB AT 45.1F, SALMON AT 50.4F, COOKED SHRIMP AT 48.5F, COOKED EGG AT 50.3F. APPROXIMATELY 10 LBS AT AN ESTIMATED VALUE OF $250.00. ALL FOODS DISCARDED.CRITICAL CITATION ISSUED 7-38-005(A).
3
Sanitizing rinse for equipment and utensils: clean, proper temperature, concentration, exposure time
Inspector notes: OBSERVED EMPLOYEE NOT SANITIZING DISHES AFTER BEING WASHED. THREE COMPARTMENT SINK NOT PROPERLY SET TO WASH, RINSE AND SANITIZE. EMPLOYEE UNAWARE THAT CHLORINE IS TO BE USED TO SANITIZE ALL DISHES IN A FINAL RINSE AND UNABLE TO SET SINK PROPERLY. DEMONSTRATED AT THIS TIME THE PROPER WAY TO SET A THREE COMPARTMENT SINK USING CHLORINE AS A SANITIZER AND INSTRUCTED TO RE-WASH ALL DISHES. CRITICAL CITATION ISSUED 7-38-005(A).
8
No evidence of rodent or insect outer openings protected/rodent proofed, a written log shall be maintained available to the inspectors
Inspector notes: NO PEST CONTROL LOG ON THE PREMISES OR AVAILABLE DURING THIS INSPECTION. MUST PROVIDE A RECENT PEST CO. SERVICE INVOICE AND ALL OTHER REQUIRED DOCUMENTATION. SERIOUS CITATION ISSUED 7-38-020.
18
* certified food manager on site when potentially hazardous foods are prepared and served
Inspector notes: NO CITY OF CHICAGO SANITATION CERTIFICATE POSTED ON THE PREMISES. CERTIFIED MANAGER ARRIVED ON SITE AFTER BEING TELEPHONED BY EMPLOYEE WITH CERTIFICATE IN WALLET. SERIOUS CITATION ISSUED. 7-38-012.
21
Previous minor violation(s) corrected 7-42-090
Inspector notes: PREVIOUS MINOR VIOLATION FROM 3-25-14 NOT CORRECTED. #41-MUST PROPERLY STORE ALL ITEMS 6 INCHES OFF THE FLOOR. SERIOUS CITATION ISSUED 7-42-090.
29
Food in original container, properly labeled: customer advisory posted as needed
Inspector notes: BULK RICE CONTAINER MUST BE LABELED. ALL PREPARED, READY TO EAT FOODS IE: SPICY MAYONNAISE, MUST BE LABELED AND DATED.
30
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: MUST NOT USE PLASTIC WRAP AS A LINER AT SUSHI PREP STATION.
32
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: DIRTY BULK RICE CONTAINER. MUST CLEAN AND MAINTAIN.
33
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: FLOORS THROUGHOUT WITH DIRT AND DEBRIS. MUST CLEAN AND MAINTAIN.
34
Food (ice) dispensing utensils, wash cloths properly stored
Inspector notes: WIPING CLOTHS MUST BE STORED IN A SANITIZING SOLUTION.
43
58
Mar 25, 2014
Routine
2 minor violations.
View 2 violations
Clean multi-use utensils and single service articles properly stored: no reuse of single service articles
Inspector notes: MUST PROPERLY PROPERLY INVERT ALL MULTI USE ITEMS ON SITE. (STORE UPSIDE DOWN)
31
Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored
Inspector notes: MUST PROERLY STORE ALL ITEMS 6 INCHES OFF THE FLOOR.
41
90
Oct 3, 2013
Routine
1 minor violation.
View 1 violation
Refrigeration and metal stem thermometers provided and conspicuous
Inspector notes: REFRIGERATION UNIT UNDER SUSHI COOLER IN PREP AREA MISSING AN INTERNAL THERMOMETER; PROVIDE. ALSO PROVIDE AN INTERNAL THERMOMETER FOR PACKAGED SUSHI HOLDING UNIT.
40
95
Aug 3, 2012
Routine
5 minor violations.
View 5 violations
* certified food manager on site when potentially hazardous foods are prepared and served
Inspector notes: UPON INSPECTION OBSERVED NO CERTIFIED FOOD SERVICE MANAGER ON PREMISES WITH A CITY OF CHICAGO FOOD SERVICE MANAGER CERTIFICATE OR POSTED WHILE PREPARING SUSHI.SERIOUS CITIATION ISSUED 7-38-12.
21
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: MUST REPAIR CRACKED COLD HOLDING UNIT GLASS DOOR.
32
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: MUST REPAIR LEAKY FAUCET AT EXPOSED HAND SINK.
38
Appropriate method of handling of food (ice) hair restraints and clean apparel worn
Inspector notes: ALL FOOD PREP STAFF MUST WEAR HAIR RESTRAINTS AT ALL TIMES.
42
Food (ice) dispensing utensils, wash cloths properly stored
Inspector notes: MUST PROPERLY STORE WASH CLOTHS IN SANITIZING SOLUTION AT ALL TIMES.
43
78
Nov 18, 2011
Reinspection
No violations found.
100
Sep 19, 2011
License
3 minor violations.
View 3 violations
* certified food manager on site when potentially hazardous foods are prepared and served
Inspector notes: A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. PROVIDE CERTIFIED MANAGER CERTIFICATES TO COVER YOUR HOURS OF OPERATION.
21
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. THE COUNTER TOPS HAVE NOT ARRIVED FROM THE MANUFACTURER, INSTALL ALL FOOD AND NON-FOOD CONTACT SURFACES IN AS SANITARY MANNER SO THEY MAY BE INSPECTED.
32
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: EQUIPMENT AND COOLERS NECESSARY TO RUN THE BUSINESS ARE NOT IN PLACE, ALL COOLERS AND EQUIPMENT MUST BE INSTALLED AND TURNED ON SO THEY CAN BE INSPECTED.
33
86
Frequently Asked Questions
When was Ej Sushi last inspected?
The most recent health inspection at Ej Sushi on file is from Apr 2, 2018. The public record contains 13 inspections in total.
What is the most common violation at Ej Sushi?
Across the inspection record, “* certified food manager on site” has been cited seven times, more than any other issue at Ej Sushi.
Has Ej Sushi's inspection record improved over time?
Results have been roughly steady. Inspections at Ej Sushi have averaged around three violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Ej Sushi means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
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