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Masu

1969 N Halsted Ave, Chicago, IL 60614
Japanese / Sushi
Last inspected: Mar 25, 2010
100
Score
Low Risk

The health department has logged three inspections at Masu, the earliest from 2010. The most recent report on file is from Mar 25, 2010. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit. The file hasn't been updated since Mar 25, 2010, so take the current picture with that in mind.

Things have been moving in the right direction, with the rolling count dropping from around six violations to closer to zero violations per visit.

“Sanitizing rinse for equipment and utensils” accounts for the largest share of issues, appearing two times across the record.

The city-wide average for Chicago sits at 81, putting Masu 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
Mar 25, 2010
Reinspection
No violations found.
100
Mar 24, 2010
Reinspection
1 minor violation.
View 1 violation
Sanitizing rinse for equipment and utensils: clean, proper temperature, concentration, exposure time
Inspector notes: Equipment and utensils should get proper exposure to the sanitizing solution during the rinse cycle. Bactericidal treatment shall consist of exposure of all dish and utensil surfaces to a rinse of clean water at a temperature of not less than 180F.FINAL RINSE TEMPERATURE @ 162F.
8
95
Mar 11, 2010
License
10 minor violations.
View 10 violations
Facilities to maintain proper temperature
Inspector notes: All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities.
2
Sanitizing rinse for equipment and utensils: clean, proper temperature, concentration, exposure time
Inspector notes: Equipment and utensils should get proper exposure to the sanitizing solution during the rinse cycle. Bactericidal treatment shall consist of exposure of all dish and utensil surfaces to a rinse of clean water at a temperature of not less than 180F.
8
Hand washing facilities: with soap and sanitary hand drying devices, convenient and accessible to food prep area
Inspector notes: Adequate and convenient hand washing facilities shall be provided for all employees.
12
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.
18
* 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.
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.
32
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.
35
Lighting: required minimum foot-candles of light provided, fixtures shielded
Inspector notes: Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities.
36
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.
38
Refrigeration and metal stem thermometers provided and conspicuous
Inspector notes: All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units.
40
61

Frequently Asked Questions

When was Masu last inspected?

The most recent health inspection at Masu on file is from Mar 25, 2010. The public record contains three inspections in total.

What is the most common violation at Masu?

Across the inspection record, “sanitizing rinse for equipment and utensils” has been cited two times, more than any other issue at Masu.

Has Masu's inspection record improved over time?

Yes. Recent inspections at Masu 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 Masu 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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