Sublime Sushi
Last inspected: Jun 20, 2017
78
Score
Across the available record, Sublime Sushi has eight inspections on file, the first dated 2011. On Jun 20, 2017, the health department conducted the most recent visit. Diners can read the low risk label as a sign that recent inspections have gone well. No fresh inspection data is available: the latest entry for Sublime Sushi dates to Jun 20, 2017.
There hasn't been much movement either way: counts have stayed near four violations per visit across recent inspections.
The pattern that stands out is “food and non-food contact equipment utensils clean”, which has been cited four times.
The city-wide average sits at 81, which Sublime Sushi's 78 doesn't quite reach. Overall, the inspection record reads well.
8
Inspections
0
Critical latest
0
Major latest
5
Minor latest
Inspection History
Jun 20, 2017
Routine
5 minor violations.
View 5 violations
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: OBSERVED DIRT AND DEBRIS ON WALLS INSIDE WALK-IN FREEZEE. MUST CLEAN AND MAINTAIN.
33
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: OBSERVED DIRT AND DEBRIS ON FLOOR UNDER AROUND AND BEHIND COOKING EQUIPMENT. MUST CLEAN AND MAINTAIN.
34
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: OBSERVED DUST BUILD UP ON VENTILATION FANS INSIDE CUSTOMERS BATHROOMS. MUST CLEAN AND MAINTAIN. OBSERVED DIRT AND DEBRIS ON WALLS INSIDE WALK-IN FREEZEE. MUST CLEAN AND MAINTAIN.
35
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: OBSERVED EXPOSED HAND WASHING SINK IN FRONT BAR PREP AREA DRAINING SLOW. MUST REPAIR AND MAINTAIN.
38
Refrigeration and metal stem thermometers provided and conspicuous
Inspector notes: VISIBLE AND WORKING THERMOMETERS NEEDED IN FRONT PREP COOLERS. MUST PROVIDE AND MAINTAIN.
40
78
May 9, 2016
Routine
3 minor violations.
View 3 violations
Food protected during storage, preparation, display, service and transportation
Inspector notes: NOTED 2 CANS OF SODA INSIDE THE MACHINE USED FOR CUSTOMERS. INSTRUCTED NOT TO STORE/COOL ANY FOOD ITEMS INSIDE THE ICE MACHINE. MANAGER IMMEDIATELY REMOVED THE SODA CANS. SERIOUS VIOLATION 7-38-005A.
16
Food in original container, properly labeled: customer advisory posted as needed
Inspector notes: NOTED ASSORTED FOOD ITEMS INSIDE COOLERS NOT PROPERLY LABELED. INSTRUCTED TO LABEL ALL FOOD ITEMS WITH PRODUCT NAME, PREPARED BY DATE AND/OR USED BY DATE.
30
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: NOTED SLIGHT DISCOLORATION INSIDE THE ICE MACHINE INNER LINING. INSTRUCTED TO CLEAN AND SANITIZE...ALSO NOTED CRACKS ON PREP TABLE AT THE SUSHI PREP COUNTER. INSTRUCTED TO REPAIR AND MAINTAIN.
33
86
Apr 27, 2015
Routine
5 minor violations.
View 5 violations
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: OBSERVED RUSTY FOOD STORAGE SHELVING IN REAR PREP AREA. MUST REPAINT OR REPLACE.
32
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: OBSERVED A FEW CEILING TILES MISSING IN REAR PREP AREA ABOVE FOOD STORAGE SHELVING. MUST REPAIR AND MAINTAIN.
35
Refrigeration and metal stem thermometers provided and conspicuous
Inspector notes: VISIBLE AND WORKING THERMOMETER NEEDED AT THE FRONT PREP COOLER. MUST PROVIDE AND MAINTAIN.
40
Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored
Inspector notes: OBSERVED CLUTTER AND UNNECESSARY ARTICLES FROM REAR PREP AREA. MUST ORGANIZE AND REMOVE CLUTTER AND UNNECESSARY ARTICLES TO PREVENT RODENT HARBORAGE. OBSERVED ITEMS INSIDE WALK-IN COOLER AND IN FOOD PREP AREA UNDERNEATH 3-COMPARTMENT SINK NOT ELEVATED 6INCHES OFF THE FLOOR. MUST ELEVATE ITEMS 6INCHES OFF THE FLOOR FOR EASY OF CLEANING AND PEST MONITORING.
41
Food handler requirements met
Inspector notes: FOOD HANDLER REQUIREMENTS NOT MET. NO LOGS, RECORDS ON SITE AS REQUIRED. INSTRUCTED TO PROVIDE.
45
78
Mar 12, 2014
Routine
5 minor violations.
View 5 violations
Sanitizing rinse for equipment and utensils: clean, proper temperature, concentration, exposure time
Inspector notes: LOW TEMPERATURE DISH MACHINE NOT ADEQUATELY SANITIZING FOOD EQUIPMENT AND UTENSILS CHEMICAL PPM 0. INSTRUCTED MANAGER TO REPAIR DISH MACHINE AND MAINTAIN 100PPM. DISH MACHINE IS TAGGED HELD FOR INSPECTION AND MUST NOT BE USED UNTIL RE-INSPECTED BY CHICAGO DEPARTMENT OF HEALTH. INSTRUCTED MANAGER TO USE 3-COMPARTMENT SINK TO WASH, RINSE, AND SANITIZE FOOD EQUIPMENT AND UTENSILS. CRITICAL VIOLATION 7-38-030
8
Food in original container, properly labeled: customer advisory posted as needed
Inspector notes: POST CONSUMER ADVISORY.
30
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: CLEAN INTERIOR AND EXTERIOR OF ALL COOKING EQUIPMENT, VENTILATION HOOD, COOLERS, FREEZERS, SHELVES.
33
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: ELEVATE STOCK OFF FLOOR IN WALK-IN FREEZER. CLEAN FLOORS UNDER ALL EQUIPMENT, ALONG WALLS AND IN ALL CORNERS IN PREP, STORAGE, AND DINING AREAS.
34
Food (ice) dispensing utensils, wash cloths properly stored
Inspector notes: STORE WASH CLOTHS IN SANITIZING SOLUTION.
43
78
Apr 20, 2012
Reinspection
No violations found.
100
Apr 13, 2012
Routine
6 minor violations.
View 6 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. NO UP TO DATE PEST CONTROL LOG BOOK AVAILABLE AT THIS TIME OF INSPECTION, WITH UP TO DATE LICENSES, REPORT AND MAP INSIDE LOG BOOK, MUST PROVIDE A COMPLETE LOG BOOK AT TIME OF INSPECTION SERIOUS CITATION ISSUED: 7-38-020
18
* inspection report summary displayed and visible to all customers
Inspector notes: One copy of the Food Inspection Report Summary must be displayed and visible to all customers. NO INSPECTION REPORT SUMMARY POSTED OR AVAILABLE AT THIS TIME OF INSPECTION, MUST BE POSTED AT ALL TIMES, AND VISIBLE TO ALL CUSTOMERS, MUST ALSO PROVIDE PREVIOUS INSPECTION REPORT SERIOUS CITATION ISSUED: 7-42-010(B)
28
Food in original container, properly labeled: customer advisory posted as needed
Inspector notes: The licensee shall inform the public in writing of the Chicago Department of Public Health?s Consumer Advisory relating to consuming raw and undercooked animal products. MUST POST CONSUMER ADVISORY RELATING TO CONSUMING RAW AND UNDER COOKED FOODS
30
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. MUST DETAIL CLEAN EXTERIOR SURFACES OF COOLERS AND FREEZERS, AND TOPS AND SIDES OF COOKING EQUIPMENT FRONT AND REAR PREP AREAS,
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. MUST CLEAN FLOORS UNDER AND BEHIND ALL EQUIPMENT, FRONT AND REAR PREP AREAS, IN CORNERS AND ALONG WALL AREA, ESP. BEHIND COOKING EQUIPMENT
34
Toilet room doors self closing: dressing rooms with lockers provided: complete separation from living/sleeping quarters
Inspector notes: MUST PROVIDE STORAGE SPACE FOR EMPLOYEES BELONGINGS TO BE STORED NICE AND NEATLY IN ONE DESIGNATED AREA
37
74
Apr 20, 2011
Reinspection
No violations found.
100
Apr 18, 2011
License
5 minor violations.
View 5 violations
Source sound condition, no spoilage, foods properly labeled, shellfish tags in place
Inspector notes: All food shall be from sources approved by health authorities and safe for human consumption.MUST PROVIDE CERTIFICATION FROM A CERTIFIED FOOD LABORATORY FOR SUSHI RICE.
1
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.WALK IN COOLER AMBIENT AIR MEASURED 46.5F AT THIS TIME-MUST BE CAPABLE OF MAINTAINING 40F OR BELOW AT ALL TIMES.
2
Food protected during storage, preparation, display, service and transportation
Inspector notes: All food should be properly protected from contamination during storage, preparation, display, service, and transportation.MUST PROVIDE ADEQUATE SNEEZEGUARD/BARRIER PROTECTION AT WEST-END OF SUSHI PREP AREA MUST BE PROTECTED AGAINST PUBLIC CONTAMINATION AT ALL TIMES.
16
Adequate number, convenient, accessible, properly designed and installed
Inspector notes: When toilet and lavatory facilities are provided for the patrons of food establishments, such facilities shall be adequate in number, convenient, accessible, properly designed, and installed according to the municipal code.FOUND 1 TOILET ROOM NOT MAINTAINED I.E. CLOGGED UNABLE TO FLUSH AT THIS TIME.
26
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 UNNNECESSARY ARTICLES STORED ON OUTSIDE REAR GROUND DUE TO POTENTIAL PEST HARBORAGE.
41
78
Frequently Asked Questions
When was Sublime Sushi last inspected?
The most recent health inspection at Sublime Sushi on file is from Jun 20, 2017. The public record contains eight inspections in total.
What is the most common violation at Sublime Sushi?
Across the inspection record, “food and non-food contact equipment utensils clean” has been cited four times, more than any other issue at Sublime Sushi.
Has Sublime Sushi's inspection record improved over time?
Results have been roughly steady. Inspections at Sublime Sushi have averaged around four violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Sublime 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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