Conditional

Afc Sushi @ Jewel

5516 N Clark St, Chicago, IL 60640

Grocery Store ZIP 60640 Risk 1 (High)

Pass with Conditions · as of Apr 22, 2026

Afc Sushi @ Jewel was last inspected on April 22, 2026 with a result of “Pass w/ Conditions”. Inspectors found 1 violation.

Latest inspection

April 22, 2026 · Canvass

Conditional

Result: Pass w/ Conditions

1 paperwork
  • PaperworkManagement & training

    No manager on duty held a City of Chicago food sanitation certificate.

    Inspector’s note: Observed no valid city of chicago food sanitation certificate posted on the premises. Management instructed that a certified food manager must be present with a valid city of chicago food sanitation certificate at all times tcs foods are being prepared or served. Priority foundation violation 7-38-012. Citation issued.

    Official wording (code 2)

    City of chicago food service sanitation certificate

Inspection history

16 inspections on record

  1. Pass

    Canvass · Pass

    1 general Show violations
    • GeneralFood handling

      Food wasn’t protected from contamination during prep, storage, or display.

      Inspector’s note: Observed napkins stored in direct contact with salmon and tuna in the prep cooler. Instructed management and food employee not store napkins or linens in direct contact with food items. Food employee removed napkins from food containers-cos

      Official wording (code 39)

      Contamination prevented during food preparation, storage & display

  2. Pass

    Canvass · Pass

    1 general Show violations
    • GeneralFood temperature

      Thermometers were missing or inaccurate.

      Inspector’s note: Instructed to provide thermometer visible inside sushi prep cooler.

      Official wording (code 36)

      Thermometers provided & accurate

  3. Pass

    Canvass · Pass

    2 general Show violations
    • GeneralFood handling

      Food wasn’t protected from contamination during prep, storage, or display.

      Inspector’s note: Observed no splashguard between exposed hand sink prep table countertop in the prep area. Instructed the person in charge to install a washable splashguard and maintain.

      Official wording (code 39)

      Contamination prevented during food preparation, storage & display

    • GeneralFacility upkeep

      Floors, walls, or ceilings were damaged or dirty.

      Inspector’s note: Observed fwood debris on floors throughout the prep area. Instructed the person in charge to detail clean floors and maintain.

      Official wording (code 55)

      Physical facilities installed, maintained & clean

  4. Pass

    Canvass · Pass

    1 paperwork Show violations
    • PaperworkManagement & training

      Required allergen training was missing.

      Inspector’s note: No food allergen training certificates on premises. Insructed all city of chicago certified food managers must have food allergen training certificates on premises.

      Official wording (code 58)

      Allergen training as required

  5. Pass

    Canvass · Pass

    No violations

  6. Conditional

    Canvass · Pass w/ Conditions

    1 general1 paperwork Show violations
    • GeneralFood handling

      Food wasn’t protected from contamination during prep, storage, or display.

      Inspector’s note: Noted no splash guard between exposed hand sink and prep sushi prep counter. Must install a washable splash guard.

      Official wording (code 39)

      Contamination prevented during food preparation, storage & display

    • PaperworkManagement & training

      No manager on duty held a City of Chicago food sanitation certificate.

      Inspector’s note: Noted no certified food manager on duty while tcs foods (sushi etc.) were being prepared and served. Instructed management that a certified food manager must be present at all times tcs foods are prepared and served and also the person in charge must have a city of chicago certificate by next inspection (upon being inspected) priority foundation violation 7-38-012. Citation issued

      Official wording (code 2)

      City of chicago food service sanitation certificate

  7. Pass

    Canvass · Pass

    No violations

  8. Conditional

    Canvass · Pass w/ Conditions

    3 critical1 general Show violations
    • CriticalManagement & training

      Staff weren’t trained on, or didn’t follow, the rules for reporting illness.

      Inspector’s note: 2-012.14(a) noted no employee health policy on site at the time of inspection following the new code and guidelines. Instructed to have a policy for all employees. Priority foundation violation #7-38-012(a). No citation issued today

      Official wording (code 3)

      Management, food employee and conditional employee; knowledge, responsibilities and reporting

    • CriticalManagement & training

      No written plan or kit for cleaning up vomit or diarrhea.

      Inspector’s note: 2-501.11 management unable to provide procedure for cleaning up vomiting and diarrhea. Instructed to have one in place including the chemicals to be used. Priority foundation violation #7-38-005. No citation issued today.

      Official wording (code 5)

      Procedures for responding to vomiting and diarrheal events

    • CriticalFood temperature

      Cold food was held above a safe temperature.

      Inspector’s note: 3-501.11(a)(2)(a) noted internal temperature of the following tiem/temperature control for safety food to be improper at the sushi display cooler:-avocado 63.1f, cucumber 45.3f, rainbow roll sushi 46.9f, country shrimp sushi 44.7f, spicy tuna sushi 46.4f, spicy salmon sushi 48.1f. Manager immediately and voluntarily disposed of 147 lbs of products worth $165.00 through denaturing process. Priority violation #7-38-005

      Official wording (code 22)

      Proper cold holding temperatures

    • GeneralFacility upkeep

      Equipment or surfaces were in poor repair or made of material that can’t be cleaned.

      Inspector’s note: 4-204.18(c) noted heavy ice build up inside the walk in freezer of the basement food/dry storage area. Instructed to clean, repair and maintain the condensation unit.

      Official wording (code 47)

      Food & non-food contact surfaces cleanable, properly designed, constructed & used

  9. Conditional

    Canvass · Pass w/ Conditions

    2 critical1 general Show violations
    • CriticalCritical (pre-2018 form)

      Potentially hazardous food meets temperature requirement during storage, preparation display and service

      Inspector’s note: Potentially hazardous food at improper temperature.found brown rice stored on top prep table at temp of 49.5f(mostly of said ice was already used to make sushi),shrimps stored in reach-in cooler at temp of 51.8f, 6 containers of made with brown rice california rolls at temp of 49.6f to 49.8f. Cold food must maintain temp of 40f and below. Cooler unit maintain temp of 37.5f 41.3f.food discarded and denatured by the sushi manager.pounds 6 value 30 critical violation:7-38-005(a)

    • CriticalCritical (pre-2018 form)

      Hands washed and cleaned, good hygienic practices; no bare hand contact with ready-to-eat foods.

      Inspector’s note: Poor hygienic practices.observed employee handling temperature book,re-organize table going in and out and pushing swing door from prep to rear area,and without hand washing,gloved hands and continue to make california sushi roll,by grabbing imitation of crab meat,sliced vegetable,product is a ready to eat food.instructed employee to wash hands prior to glove hands to touch ready to eat food.observed employee washing hands and glove hands. Critical violation:7-38-010(a)

    • GeneralMinor (pre-2018 form)

      Ventilation: rooms and equipment vented as required: plumbing: installed and maintained

      Inspector’s note: Three compartment sink used by the sushi at bakery mechanical drain not able to stop water at middle compartment repair cause

  10. Pass

    Canvass · Pass

    2 general Show violations
    • GeneralMinor (pre-2018 form)

      Food and non-food contact equipment utensils clean, free of abrasive detergents

      Inspector’s note: Observed area within corner of meat holding room with shelves designated to sushi. Must keep these shelves clean and orderly and all food protected at all times.

    • GeneralMinor (pre-2018 form)

      Appropriate method of handling of food (ice) hair restraints and clean apparel worn

      Inspector’s note: Observed sushi roller with long hair that needed to be further restrained. Corrected during inspection

  11. Conditional

    Canvass · Pass w/ Conditions

    1 critical2 general Show violations
    • CriticalCritical (pre-2018 form)

      Potentially hazardous food meets temperature requirement during storage, preparation display and service

      Inspector’s note: Potentially hazardous foods at improper temperature inside the walk in cooler. Raw tuna at 44.0f to 49.0f, 1.5 1bs; one container of vegetable sushi and salmon sushi in the sushi case at 46.5f to 47.6f, 2lbs. Manager discarded/denatured the said product worth $23.98 total 3.5lbs. Critical violation 7-38-005(a). Temperature of walk in cooler at 38.0f. Sushi case at 39.0f.

    • GeneralSerious (pre-2018 form)

      * certified food manager on site when potentially hazardous foods are prepared and served

      Inspector’s note: No certified,food manager on site while preparing potentially hazardous foods such as tuna sushi, salmon sushi,etc. Instructed manager to enroll in sanitation class and be certified under city of chicago. Serious violation 7-38-005(a).

    • GeneralMinor (pre-2018 form)

      Food in original container, properly labeled: customer advisory posted as needed

      Inspector’s note: Label and dated all potentially hazardous foods in the food container inside the walk in cooler and reach in cooler. Also all dry bulk food container need label also.

  12. Pass

    Canvass · Pass

    1 general Show violations
    • GeneralMinor (pre-2018 form)

      Refrigeration and metal stem thermometers provided and conspicuous

      Inspector’s note: Must provide internal thermometer for the refrigerator under the sushi prep line. All refrigeration units on premises require an internal thermometer at all times.

  13. Pass

    Canvass · Pass

    No violations

  14. Pass

    License · Pass

    No violations

  15. No Entry

    License · No Entry

    No violations

More in ZIP 60640

Source: Chicago Department of Public Health (CDPH) open data, refreshed hourly. Last inspection 6 months ago. Always confirm with the official record.