Sushi Pink
Last inspected: Mar 26, 2024
74
Score
Inspectors have visited Sushi Pink 21 times, with records going back to 2010. Sushi Pink was last inspected on Mar 26, 2024. Diners should read medium risk as a signal that some issues exist but aren't extreme. Public records show no inspections at Sushi Pink since Mar 26, 2024, so this file may not reflect current conditions.
Recent inspections have found fewer violations than earlier ones, averaging around three violations lately and about six violations before that.
“Proper cooling methods used” accounts for the largest share of issues, appearing 11 times across the record.
Restaurants in Chicago average 81, so Sushi Pink trails the local norm. The record is unremarkable in either direction.
21
Inspections
1
Critical latest
0
Major latest
3
Minor latest
Inspection History
Mar 26, 2024
Routine
1 critical violation. 3 minor violations.
View 4 violations
Food-contact surfaces: cleaned & sanitized
Inspector notes: OBSERVED LOW-TEMPERATURE WAREWASHING MACHINE LOCATED IN THE KITCHEN'S DISH AREA NOT PROPERLY SANITIZING. THE SANITIZING RESIDUAL CONCENTRATION WAS OBSERVED AT 0 PPM AT THE TIME OF INSPECTION. INSTRUCTED PERSON IN CHARGE TO REPAIR TO MEET SANITIZING REQUIREMENTS OF 50-100PPM. THE DISH MACHINE WAS SERVICED BY ECOLAB DURING THE INSPECTION. PRIORITY VIOLATION #7-38-025. CITATION ISSUED.
16
Adequate handwashing sinks properly supplied and accessible
Inspector notes: OBSERVED MISSING HANDWASH SIGNAGE AT FRONT PREP HANDWASH SINK, INSTRUCTED TO INSTALL AND MAINTAIN.
10
Insects, rodents, & animals not present
Inspector notes: OBSERVED A 1/4" GAP AT THE BOTTOM OF THE REAR EXIT DOOR. MUST PROVIDES A TIGHT-FITTING SEAL AT ALL OUTER OPENINGS TO PREVENT PESTS ' ENTRY.
38
Wiping cloths: properly used & stored
Inspector notes: OBSERVED WET WIPING CLOTHS ON SEVERAL PREP SURFACE AREAS. INSTRUCTED TO PROPERLY STORE WIPING CLOTHS IN A SANITIZING SOLUTION BETWEEN USES TO PREVENT CONTAMINATION OF EQUIPMENT & FOOD. MUST MAINTAIN.
41
74
Mar 30, 2023
Routine
3 minor violations.
View 3 violations
Thermometers provided & accurate
Inspector notes: OBSERVED NO AMBIENT AIR THERMOMETER INSIDE THE 2-DOOR ATOSA COOLER NEAR THE FRONT COUNTER. MUST PROVIDE AND MAINTAIN.
36
Non-food/food contact surfaces clean
Inspector notes: FOUND HEAVY ICE BUILD UP INSIDE THE CHEST FREEZERS. MUST DEFROST, REMOVE ICE, CLEAN, AND MAINTAIN.
49
Adequate ventilation & lighting; designated areas used
Inspector notes: OBSERVED HEAVY DUST BUILD UP ON THE CEILING VENT INSIDE THE WOMEN'S WASHROOM. MUST CLEAN AND MAINTAIN.
56
86
Jun 29, 2022
Routine
1 critical violation. 1 major violation.
View 2 violations
Proper hot holding temperatures
Inspector notes: OBSERVED RICE AT IMPROPER HOT HOLDING TEMPERATURE AT 77.2F. TCS FOODS MUST BE AT PROPER HOT HOLDING TEMPERATURE AT 135.0F OR ABOVE. FOOD HAS BEEN DISCARDED AND DENATURED. FOOD WEIGHING APPROXIMATELY 15 LBS AT A COST OF $40.00. PRIORITY VIOLATION. 7-38-005. CITATION ISSUED.
21
City of chicago food service sanitation certificate
Inspector notes: NO CERTIFIED FOOD MANAGER ON SITE WHILE TCS FOODS WERE BEING PREPARED AND SERVED(TUNA, SALMON). INSTRUCTED TO HAVE A CERTIFIED FOOD MANAGER ON SITE AT ALL TIMES WHILE TCS FOODS ARE BEING PREPARED AND SERVED. PRIORITY FOUNDATION VIOLATION. 7-38-012. CITATION ISSUED.
2
78
May 26, 2021
Reinspection
2 major violations. 3 minor violations.
View 5 violations
Management, food employee and conditional employee; knowledge, responsibilities and reporting
Inspector notes: 2-102.14(O) OBSERVED NO WRITTEN EMPLOYEE HEALTH POLICY ON SITE. INSTRUCTED FACILITY TO ESTABLISH AN APPROPRIATE EMPLOYEE HEALTH POLICY AND MAINTAIN WITH VERIFIABLE SIGNED COPIES ON SITE FOR ALL FOOD EMPLOYEES IN ACKNOWLEDGMENT OF REPORTING AGREEMENT. PRIORITY FOUNDATION VIOLATION #7-38-010.
3
Procedures for responding to vomiting and diarrheal events
Inspector notes: 2-501.11 OBSERVED NO WRITTEN PROCEDURES OR SUPPLIES FOR RESPONDING TO VOMITING OR DIARRHEAL EVENTS. SUPPLIES MUST INCLUDE ADEQUATE SANITIZER THAT ELIMINATES NOROVIRUS. INSTRUCTED FACILITY TO PROVIDE CLEAN UP POLICY AND SUPPLIES TO PROPERLY HANDLE BODILY FLUID SPILLS ON SITE. PRIORITY FOUNDATION VIOLATION #7-38-005.
5
Food properly labeled; original container
Inspector notes: 3-302.12 NOTED NO LABELS FOR BULK STORAGE CONTAINERS (RICE). INSTRUCTED PERSON IN CHARGE ALL BULK AND WORKING FOOD INGREDIENT CONTAINERS MUST BE LABELED WITH CONTENTS NAME.
37
Utensils, equipment & linens: properly stored, dried, & handled
Inspector notes: 4-903.11 (A;B;D) OBSERVED PLATES AND BOWLS NOT INVERTED. INSTRUCTED MANAGEMENT TO INVERT PLATES AFTER SANITIZING AND AIR DRYING.
44
Physical facilities installed, maintained & clean
Inspector notes: 6-501.12 OBSERVED FLOOR DRAINS WITH EXCESSIVE FOOD DEBRIS. INSTRUCTED TO REMOVE, CLEAN AND MAINTAIN.
55
70
May 19, 2021
Routine
1 critical violation. 4 major violations. 3 minor violations.
View 8 violations
Proper cooling methods used; adequate equipment for temperature control
Inspector notes: NOTED IMPROPER COLD-HOLD TEMPERATURE OF 60F AT 1 OF 2 SUSHI DISPLAY CASES. FOOD STORED INSIDE WAS ORIGINALLY IN REFRIGERATOR UNIT OVERNIGHT AND TRANSFERRED TO DISPLAY CASE UPON OPENING; FOODS WERE AT PROPER TEMPS. INFORMED ALL REFRIGERATOR UNITS SHALL MAINTAIN A PROPER TEMPERATURE OF 41F AND BELOW. REFRIGERATOR UNIT MUST NOT BE USED UNTIL REINSPECTED BY CHICAGO DEPARTMENT OF PUBLIC HEALTH (CDPH). PRIORITY VIOLATION #7-38-005. CITATION ISSUED.
33
Previous core violation corrected
Inspector notes: NOTED CONTINUED NON COMPLIANCE FROM REPORT #2355548 ON 12/17/19. PREVIOUS CORE VIOLATIONS NOT CORRECTED: (#49) 4-602.13 - OBSERVED EXCESSIVE FOOD DEBRIS INSIDE OF OVEN IN PREP AREA AND INSIDE ALL REFRIGERATION UNITS. INSTRUCTED TO CLEAN AND MAINTAIN. (#56) 6-501.14 - OBSERVED ACCUMULATED DUST, DIRT AND GREASE DRIPPING FROM VENTILATION HOOD PIPING. MUST CLEAN CEILING FAN AND CEILING TILES THROUGHOUT PREP AREA AND MAINTAIN. MUST CORRECT CORE VIOLATIONS BY THE DATE ON THE REPORT. PRIORITY FOUNDATION VIOLATION #7-42-090.
60
Procedures for responding to vomiting and diarrheal events
Inspector notes: OBSERVED NO WRITTEN PROCEDURES OR SUPPLIES FOR RESPONDING TO VOMITING OR DIARRHEAL EVENTS. SUPPLIES MUST INCLUDE ADEQUATE SANITIZER THAT ELIMINATES NOROVIRUS. INSTRUCTED FACILITY TO PROVIDE CLEAN UP POLICY AND SUPPLIES TO PROPERLY HANDLE BODILY FLUID SPILLS ON SITE. PRIORITY FOUNDATION VIOLATION #7-38-005.
5
Insects, rodents, & animals not present
Inspector notes: OBSERVED PEST ACTIVITY WITH APPROX. 20 SMALL FLIES NOTED DURING INSPECTION. SMALL FLY ACTIVITY WAS NOTED NEAR THE DISH MACHINE. INSTRUCTED TO CONSULT PEST CONTROL AS ADDITIONAL SERVICES ARE NEEDED TO MINIMIZE OR ELIMINATE ACTIVITY PRIOR TO RE-INSPECTION. PRIORITY FOUNDATION VIOLATION #7-38-020(A). CITATION ISSUED.
38
Management, food employee and conditional employee; knowledge, responsibilities and reporting
Inspector notes: OBSERVED NO WRITTEN EMPLOYEE HEALTH POLICY ON SITE. INSTRUCTED FACILITY TO ESTABLISH AN APPROPRIATE EMPLOYEE HEALTH POLICY AND MAINTAIN WITH VERIFIABLE SIGNED COPIES ON SITE FOR ALL FOOD EMPLOYEES IN ACKNOWLEDGMENT OF REPORTING AGREEMENT. PRIORITY FOUNDATION VIOLATION #7-38-010.
3
Food properly labeled; original container
Inspector notes: NOTED NO LABELS FOR BULK STORAGE CONTAINERS (RICE). INSTRUCTED PERSON IN CHARGE ALL BULK AND WORKING FOOD INGREDIENT CONTAINERS MUST BE LABELED WITH CONTENTS NAME.
37
Utensils, equipment & linens: properly stored, dried, & handled
Inspector notes: OBSERVED PLATES AND BOWLS NOT INVERTED. INSTRUCTED MANAGEMENT TO INVERT PLATES AFTER SANITIZING AND AIR DRYING.
44
Physical facilities installed, maintained & clean
Inspector notes: OBSERVED FLOOR DRAINS WITH EXCESSIVE FOOD DEBRIS. INSTRUCTED TO REMOVE, CLEAN AND MAINTAIN.
55
50
Dec 17, 2019
Complaint
3 major violations. 2 minor violations.
View 5 violations
Proper date marking and disposition
Inspector notes: OBSERVED NO LABELS ON VARIOUS TCS FOODS STORED IN REFRIGERATION UNITS THROUGHOUT (BBQ EEL, SOUPS, CRAB FILLING,ETC) . INSTRUCTED TO PROVIDE DISCARD OR USE BY DATE LABELS ON ALL FOOD ITEMS PREPARED ON SITE AND HELD FOR MORE THAN 24 HOURS AND MAINTAIN.PRIORITY FOUNDATION VIOLATION. 7-38-005. NO CITATION ISSUED.
23
Management, food employee and conditional employee; knowledge, responsibilities and reporting
Inspector notes: OBSERVED NO SIGNED EMPLOYEE HEALTH POLICIES ON SITE FOR ALL FOOD AND CONDITIONAL EMPLOYEES. INSTRUCTED TO PROVIDE AND MAINTAIN ON SITE FOR REVIEW.PRIORITY FOUNDATION VIOLATION. 7-38-010. NO CITATION ISSUED.
3
Procedures for responding to vomiting and diarrheal events
Inspector notes: OBSERVED NO CLEAN UP PROCEDURE POSTED OR NECESSARY ITEMS OUTLINED IN THE POLICY AVAILABLE ON SITE FOR RESPONDING TO VOMIT AND DIARRHEAL EVENTS THAT CAN OCCUR IN THE FOOD ESTABLISHMENT. PRIORITY FOUNDATION VIOLATION. 7-38-005. NO CITATION ISSUED.
5
Adequate ventilation & lighting; designated areas used
Inspector notes: OBSERVED ACCUMULATED DUST, DIRT AND GREASE DRIPPING FROM VENTILATION HOOD PIPING. MUST CLEAN CEILING FAN AND CEILING TILES THROUGHOUT PREP AREA AND MAINTAIN.
56
Non-food/food contact surfaces clean
Inspector notes: OBSERVED EXCESSIVE FOOD DEBRIS INSIDE OF OVEN IN PREP AREA AND INSIDE ALL REFRIGERATION UNITS. INSTRUCTED TO CLEAN AND MAINTAIN.
49
67
Jun 8, 2018
Routine
5 minor violations.
View 5 violations
Food in original container, properly labeled: customer advisory posted as needed
Inspector notes: MUST LABEL FOOD CONTAINERS (RICE) WHEN FOOD HAS BEEN REMOVED FROM ITS ORIGINAL PACKAGING.
30
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: MUST DISCONTINUE STORING ICE SCOOP DIRECTLY IN ICE, PROVIDE SEPARATE HOLDER FOR ICE SCOOP AND MAINTAIN.
32
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: MUST DETAIL CLEAN DEBRIS FROM FLOORS UNDER HEAVY EQUIPMENT IN PREP AREA.
34
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: MUST DETAIL CLEAN EXCESSIVE DUST ACCUMULATION FROM CEILING VENTS IN MENS & WOMENS TOILET ROOMS.
35
Linen: clean and soiled properly stored
Inspector notes: MUST STORE RAGS IN SANITIZER WATER BETWEEN USES TO PREVENT CROSS CONTAMINATION.
39
78
Aug 22, 2017
Routine
3 minor violations.
View 3 violations
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: EXTERIOR OF COOLERS/FREEZERS NOT CLEAN, EXCESSIVE DEBRIS. INSTD TO CLEAN AND MAINTAIN.
33
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: FLOOR BY FRONT DOOR AREA IN POOR REPAIR, INSTRUCTED TO REPAIR AND BETTER MAINTAIN,
34
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: WALL BY COOKING EQUIPMENT NOT CLEAN, INSTRUCTED TO CLEAN DAILY AND MAINTAIN DAILY,
35
86
Oct 17, 2016
Routine
4 minor violations.
View 4 violations
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: RUBBER GASKET OF PREP COOLER DOOR UNDER SUSHI LINE IN POOR REPAIR, LOOSE/TORN. INSTD TO REPAIR SAME.
32
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: UNDERNEATH DOOR HANDLES OF ALL COOLERS/FREEZERS NOT CLEAN, EXCESSIVE DEBRIS. INSTD TO CLEAN AND MAINTAIN.
33
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: INTERIOR OF HOOD AND ANSEL SYSTEM WITH EXCESSIVE GREASE ACCUMULATION. INTSTD TO CLEAN AND MAINTAIN.
35
Food (ice) dispensing utensils, wash cloths properly stored
Inspector notes: WIPING CLOTHS IMPROPERLY STORED. INSTD TO STORE PROPERLY IN SANITIZING SOLUTION.
43
82
Apr 1, 2016
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: EXPOSED HANDSINK AT SUSHI PREP AREA NOT ACCESSIBLE, BLOCKED BY 2 LARGE RICE HOLDING UNITS. ALSO NO SANITARY HAND DRYING DEVICES AT EITHER EXPOSED HANDSINKS. COMMON TOWEL BEING USED AT BAR EXPOSED HANDSINK. INSTD TO HAVE EXPOSED HANDSINKS ACCESSIBLE AT ALL TIMES AND PROVIDE SANITARY HAND DRYING DEVICES. THE USE OF A COMMON TOWEL IS PROHIBITED. CITATION ISSUED 7-38-030 CRITICAL.
12
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: RUSTY SURFACES ON EXTERIOR OF GREASE INTERCEPTOR. INSTD TO REMOVE RUST AND MAINTAIN.
32
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: EXTERIOR OF OVEN, AND INTERIOR RUBBER DOOR GASKETS OF COOLERS NOT CLEAN, DEBRIS ACCUMULATION. INSTD TO CLEAN AND MAINTAIN.
33
Lighting: required minimum foot-candles of light provided, fixtures shielded
Inspector notes: LIGHTSHILEDS MISSING FOR LIGHTS IN PREP AREA AND DISHMACHINE AREA. PROVIDE SAME. INADEQUATE, DIM LIGHT IN WOMENS TOILET ROOM. INSTD TO PROVIDE ADEQUATE LIGHT AND MAINTAIN.
36
82
Oct 29, 2015
Reinspection
3 minor violations.
View 3 violations
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: REMOVE RUST-LIKE DEPOSITS FROM EXTERIOR OF GREASE TRAP NEAR 3 COMPARTMENT SINK. REMOVE ALL ALUMINUM FOIL FROM SHELVES IN FOOD PREP AREA.
32
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: CLEAN THE FOLLOWING: INTERIORS AND EXTERIORS OF BOTH DEEP FRYERS, ALL STORAGE SHELVES IN DISH WASHING AREA, AND EXTERIORS IF COOLERS IN FOOD PREP AREA.
33
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: CLEAN STAINS FROM WALLS WHERE PRESENT. CLEAN GREASE BUILD-UP FROM HOOD AND ATTACHED EQUIPMENT(ANSEL SYSTEM) ABOVE COOKING EQUIPMENT.
35
86
Oct 20, 2015
Routine
10 minor violations.
View 10 violations
Potentially hazardous food meets temperature requirement during storage, preparation display and service
Inspector notes: SUSHI RICE FOUND AT ROOM TEMPERATURE IN COLD RICE COOKER IN FOOD PREP AREA AT 75.4F(NO LETTER INDICATING PRODUCT HAS BEEN TESTED BY A LAB). PRODUCT FOUND AT IMPROPER TEMPERATURE DISCARDED. CRITICQL VIOLATION 7-38-005(A).
3
No evidence of rodent or insect outer openings protected/rodent proofed, a written log shall be maintained available to the inspectors
Inspector notes: ROACH ACTIVITY OBSERVED ON PREMISES. 1 LARGE ROACH OBSERVED FALLING OFF SHELF ABOVE SMALL REFRIGERATED PREP COOLER NEAR DEEP FRYERS WHEN ALUMINUM FOIL WAS REMOVED FROM SHELF DIRECTLY ABOVE UNIT. ALSO OBSERVED 20 ROACH DROPPINGS AND 2 LIVE ROACHES ON SAME SHELF BEHIND CLEAN DISHES. MUST CLEAN AND SANITIZE ALL AFFECTED AREAS AND REQUEST VISIT FROM PEST CONTROL COMPANY. MUST REPAIR LARGE OPENING( 1/4 INCH WIDE AND 3 INCHES LONG)AT LEFT LOWER BOTTOM SECTION OF GARAGE DOOR IN REAR ENCLOSED GARBAGE AREA. SERIOUS VIOLATION 7-38-020.
18
Clean multi-use utensils and single service articles properly stored: no reuse of single service articles
Inspector notes: ALL MULTI-USE UTENSILS AND SINGLE-SERVICE ARTICLES MUST BE PROPERLY STORED INVERTED (HANDLES UP OR OUT) IN CONTAINERS.
31
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: REMOVE RUST-LIKE DEPOSITS FROM EXTERIOR OF GREASE TRAP NEAR 3 COMPARTMENT SINK. REMOVE ALL ALUMINUM FOIL FROM SHELVES IN FOOD PREP AREA.
32
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: CLEAN THE FOLLOWING: INTERIORS AND EXTERIORS OF BOTH DEEP FRYERS, ALL STORAGE SHELVES IN DISH WASHING AREA, AND EXTERIORS IF COOLERS IN FOOD PREP AREA
33
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: DETAIL CLEAN ALL FLOORS IN FOOD PREP AND DISH WASHING AREAS ALONG THE BASES OF THE WALLS, IN CORNERS, UNDERNEATH AND BEHIND ALL HEAVY EQUIPMENT(DIRT, DEBRIS, GREASE AND FOOD BUILD-UP).
34
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: CLEAN STAINS FROM WALLS WHERE PRESENT. CLEAN GREASE BUILD-UP FROM HOOD AND ATTACHED EQUIPMENT(ANSEL SYSTEM) ABOVE COOKING EQUIPMENT.
35
Lighting: required minimum foot-candles of light provided, fixtures shielded
Inspector notes: MUST PRVIDE SHIELDS FOR LIGHTS ABOVE FOOD PREP AREA OR REPLACE LIGHTS WITH SHATTER RESISENT BULBS. MUST PROVIDE BRIGHTER LIGHT IN WOMEN'S WASHROOM.
36
Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored
Inspector notes: MUST ELIMINATE CLUTTER IN MOP CLOSET ROOM. ALL ARTICLES MUST BE STORED ELEVATED 6 INCHES OFF THE FLOOR.
41
Appropriate method of handling of food (ice) hair restraints and clean apparel worn
Inspector notes: ALL EMPLOYEES HANDLING OPEN FOODS MUST WEAR HAIR RESTRAINTS.
42
61
Sep 19, 2014
Reinspection
5 minor violations.
View 5 violations
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: ALL COOKING EQUIPMEMNT IN NEED OF CLEANING TO REMOVE LARGE AMOUNTS OF GREASE AND FOOD BUILD UP. MUST CLEAN STOVE AND FRYERS, CLEAN INTERIOR OF REACH IN COOLERS. MUST CLEAN AND MAINTAIN AT ALL TIMES.
33
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: FLOORS IN PREP AREA IN NEED OF DETAIL CLEANING UNDER AND AROUND ALL EQUIPMENT. MUST CLEAN TO REMOVE ALL FOOD SPILLS.
34
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: WALLS IN PREP AREA IN NEED OF DETAIL CLEANING TO REMOVE ALL FOOD SPLATTER AND BUIULD UP. MUST CLEAN AND MAINTAIN AT ALL TIMES.
35
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: HOOD VENTILATION ABOVE COOKING EQUIPMENT IN NEED OF CLEANING TO REMOVE ALL BUILD UP. MUST CLEAN AND MAINTAIN AT ALL TIMES
38
Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored
Inspector notes: ALL UNNECESSARY CLUTTER UNDER COUNTER IN NEED OF REMOVAL. CORRECT AND MAINTAIN AT ALL TIMES
41
78
Sep 9, 2014
Routine
6 minor violations.
View 6 violations
Food protected during storage, preparation, display, service and transportation
Inspector notes: INTERIOR OF ICE MACHINE NOT CLEAN. A BLACK SLIMY SUBSTANCE IS INSIDE MACHINE. INSTRUCTED MANAGER TO CLEAN AND SANITIZE MACHINE. SERIOUS VIOLATION 7-38-005(A) CITATION ISSUED. FOOD NOT PROTECTED DURING STORAGE.
16
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: ALL COOKING EQUIPMEMNT IN NEED OF CLEANING TO REMOVE LARGE AMOUNTS OF GREASE AND FOOD BUILD UP. MUST CLEAN STOVE AND FRYERS, CLEAN INTERIOR OF REACH IN COOLERS. MUST CLEAN AND MAINTAIN AT ALL TIMES.
33
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: FLOORS IN PREP AREA IN NEED OF DETAIL CLEANING UNDER AND AROUND ALL EQUIPMENT. MUST CLEAN TO REMOVE ALL FOOD SPILLS.
34
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: WALLS IN PREP AREA IN NEED OF DETAIL CLEANING TO REMOVE ALL FOOD SPLATTER AND BUIULD UP. MUST CLEAN AND MAINTAIN AT ALL TIMES.
35
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: HOOD VENTILATION ABOVE COOKING EQUIPMENT IN NEED OF CLEANING TO REMOVE ALL BUILD UP. MUST CLEAN AND MAINTAIN AT ALL TIMES.
38
Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored
Inspector notes: ALL UNNECESSARY CLUTTER UNDER COUNTER IN NEED OF REMOVAL. CORRECT AND MAINTAIN AT ALL TIMES.
41
74
Jun 26, 2013
Routine
4 minor violations.
View 4 violations
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: MUST DETAIL CLEAN FAN BLADES ON FAN ABOVE PREP AREA TO REMOVE DUST. ALSO MUST CLEAN EXTERIOR OF COOKING EQUIPMENT TO REMOVE GREASE AND DEBRIS.
33
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: FLOORS NEED DETAIL CLEANING AROUND AND BEHIND ALL EQUIPMENT IN PREP AREAS TO REMOVE GREASE AND SPILLS.
34
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: MUST DETAIL CLEAN THE CEILING AND WALLS IN THE PREP AREA TO REMOVE GREASE,DUST AND/OR DEBRIS.
35
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: MUST CLEAN FILTERS ABOVE COOKING EQUIPMENT AND VENT COVERS IN BATHROOMS TO REMOVE DUST BUILD UP.
38
82
Jun 5, 2012
Complaint
4 minor violations.
View 4 violations
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: MUST DETAIL CLEAN AND SANITIZE ENTIRE STOVE TOP TO REMOVE BAKED ON FOOD AND GREASE DEBRIS.
33
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: MUST DETAIL CLEAN FLOOR UNDER SMALL STOVE TO REMOVE EXCESS GREASE BUILD-UP.
34
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: MUST PROVIDE 3 SINK STOPPERS AT THE 3COMP SINK.
38
Food (ice) dispensing utensils, wash cloths properly stored
Inspector notes: MUST PROPERLY STORE WASH CLOTHS IN SANITIZING SOLUTION AT ALL TIMES.
43
82
Nov 15, 2011
Reinspection
No violations found.
100
Nov 8, 2011
Complaint
2 minor violations.
View 2 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. Over 20 live small flies were found in the bathroom area and restaurant ceilings at this time. Remove all evidence of pest activity and clean up all areas of possible harborage.
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. NO CERTIFIED MANAGER WAS PRESENT WHEN THE SUSHI AND FISH FOR THE STORE WAS BEING SLICED AND PORTIONED BY THE EMPLOYEES IN THE STORE UPON ENTRY. THE MANAGER WITH THE SANITATION CERTIFICATE SHOWED UP 30 MINUTES LATER.
21
90
Jun 23, 2011
Reinspection
No violations found.
100
Jun 16, 2011
Routine
5 minor violations.
View 5 violations
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. THE LOW TEMPERATURE DISH MACHINE IS BEING USED WITHOUT ANY SANITIZING RINSE, THE CHLORINE LEVEL MEASURES 0 PPM AT THIS TIME. DISH MACHINE TAGGED HELD FOR INSPECTION. Fax a tag removal request to (312) 746-4240 when the equipment is ready for re-inspection. -OR- E-mail a tag removal request to cicero_marc@cdph.org and salazar_jairo@cdph.org when ready for re-inspection.
8
Previous minor violation(s) corrected 7-42-090
Inspector notes: A separate and distinct offense shall be deemed to have been committed for each Minor violation that is not corrected upon re-inspection by the health authority. THE FOLLOWING VIOLATIONS ARE REPEATED FROM THE PREVIOUS HEALTH INSPECTION DATED SEPTEMBER, 25 2010. (32) THE CUTTING BOARDS ARE DIRTY, ROUGH AND UNSANITARY, THE CUTTING BOARDS MUST BE REPAIRED OR REPLACED SO THEY ARE SMOOTH , SANITARY AND EASY TO MAINTAIN. (33) THE KITCHEN STOVE, FRYER AND HOOD ARE FULL OF YELLOWING GREASE BUILDUP, CLEAN THE GREASE BUILDUP OFF OF ALL KITCHEN EQUIPMENT. (34) THE KITCHEN FLOORS ARE FILTHY AND BUILT-UP WITH FOOD AND GREASE AROUND THE KITCHEN PERIMETER, CLEAN AND MAINTAIN THE FLOORS AND BASEBOARDS SO THEY ARE SMOOTH AND SANITARY FROM CORNER TO CORNER. WASH, RINSE, SANITIZE AND MAINTAIN THE ABOVE ITEMS IN SANITARY CONDITION.
29
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. Use dustless cleaning methods. THE CEILING ABOVE THE CEILING FANS IS FULL OF DUST BUILDUP, CLEAN OFF THE CEILING.
35
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: THE FLOOR DRAINS ARE VERY DIRTY AND PROVIDE A GOOD POSSIBLE HARBORAGE FOR INSECTS, CLEAN AND MAINTAIN THE DRAINS.
38
Food (ice) dispensing utensils, wash cloths properly stored
Inspector notes: USED WIPING CLOTHS LEFT OUT ON THE COUNTERS, STORE WIPING CLOTHS IN SANITIZING SOLUTION IN BETWEEN USE.
43
78
Sep 21, 2010
Routine
4 minor violations.
View 4 violations
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 cutting boards are rough and unsanitary, resurface or replace the boards so they are smooth and sanitary.
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. Clean the greasy hood, fryer and stove.
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. Clean the floors under all equipment and tables in the kitchen from corner to corner.
34
Food (ice) dispensing utensils, wash cloths properly stored
Inspector notes: Between uses and during storage ice dispensing utensils and ice receptacles shall be stored in a way that protects them from contamination.
43
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Frequently Asked Questions
When was Sushi Pink last inspected?
The most recent health inspection at Sushi Pink on file is from Mar 26, 2024. The public record contains 21 inspections in total.
What is the most common violation at Sushi Pink?
Across the inspection record, “proper cooling methods used” has been cited 11 times, more than any other issue at Sushi Pink.
Has Sushi Pink's inspection record improved over time?
Yes. Recent inspections at Sushi Pink have averaged around three violations per visit, down from roughly six earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Sushi Pink means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
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