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Business Info

Restaurant: Tank Sushi
Address: 4514 N Lincoln Ave, Chicago, IL 60625
Type: Restaurant
Total inspections: 3
Last inspection: Nov 1, 2012

Score
(the higher the better)
100

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Violation descriptions and comments

All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces.//MUST REPAIR CRACKED LIGHT SHIELD IN KITCHEN AREA
All cold food shall be stored at a temperature of 40F or less.//MGMT & I OBSERVED POTENTIALLY HAZARDOUS FOOD IN REACH IN COOLER RAW RED TUNA,SALMON,& HALIBUT TEMPED FROM 45.0F-47.2F MGMT VOLUNTEERED TO PROPERLY DISCARED FOOD ITEMS.$125.00/20LB
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.//REAR DOOR LEADING TO OUT SIDE HAS GAP AT BOTTOM SIDE, NORTH SIDE REAR DOOR DOOR NOT RODENT & INSECT PROOF.
One copy of the Food Inspection Report Summary must be displayed and visible to all customers.//NO INSPECTION REPORT SUMMARY DISPLAYED OR VISIBLE TO PUBLIC AT THIS TIME.
All food not stored in the original container shall be stored in properly labeled containers.//NEED NAMES DATES ON ALL FOOD ITEMS IN STORAGE COOLERS & DRY STORAGE.
All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.//MUST INSTALL SPLASH GUARD BETWEEN EXPOSED HAND BOWL & PREP TABLE COOKING EQUIPMENT/MUST REMOVE RUSTY BOTTOM SHELVES ON PREP TABLE BEHIND SUSHI BAR AREA ,IN KITCHEN AREA, IN WALK IN COOLER REMOVE OR PAINT/NEED LIDS ON ALL GARBAGE CANS IN PREP AREA WHEN NOT IN USE/MUST REPLACE ALL STAIN & BADLY PITTED CUTTING BOARDS IN PREP AREA.
All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.//SOME SHELVES IN COOLERS, DRY STORAGE,& INTERIOR ,EXTERIOR NEED CLEANING
The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.//FLOORS UNDER AROUND STOCK NEED CLEANING/MUST STORE ALL STOCK 6' OFF FLOOR WHEN IN STORAGE./MUST REMOVE ALL SODA CRAT CONTAINERS OFF PREMISES NOT TO BE USED AS STORAGE SHELVES (6' OFF FLOOR).
The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline.//MUST INSTALL VENTILATION IN EMPLOYEE REST ROOM IN REAR AREA

The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline.//VIOLATION REMAINING SEE REPORT #391266
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.//ABATED
All food not stored in the original container shall be stored in properly labeled containers.//VIOLATION REMAINING SEE REPORT #391266
All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.//VIOLATION REMAINING SEE REPORT #391266
All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.//VIOLATION REMAINING SEE REPORT #391266
The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.//VIOLATION REMAINING SEE REPORT #391266
Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities.//VIOLATION REMAINING SEE REPORT #391266

RUBBER GASKET ALONG THE DOOR OF THE REACH IN COOLER IN SUSHI PREP AREA NOT IN GOOD REPAIR,LOOSE. MUST REPAIR AND MAINTAIN. CAULKING AROUND THE 3 COMPARTMENT SINK ,DISH MACHINE, AND THE TWO EXPOSED HAND SINK IN THE PREP/KITCHEN, WORN OUT WITH BLACK MOLDY TYPE SUBSTANCE. INSTRUCTED TO RE CAULK AND MAINTAIN.
MUST CLEAN IN DETAIL THE EXTERIOR OF THE OVEN/TOASTER IN SUSHI AREA AND MAINTAIN.
MUST PUT A LABEL/NAME OF THE PRODUCT ON ALL BULK CONTAINERS WITH RICE,AND FLOUR.
MUST SEAL ALL GAPS AROUND THE PIPE IN THE BASEMENT TO PREVENT PEST ENTRY.
MUST CLEAN IN DETAIL THE FLOOR ALONG THE WALL BASE ALL CORNERS IN THE BASEMENT, AND BEHIND THE SUSHI AREA AND MAINTAIN.

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Takes reservations:

Yes No

Accepts credit cards:

Yes No

Parking:

Garage Private Lot Street Valet Validated

Attire:

Casual Dress Business Casual Jacket Preferred Jacket Required Jacket and Tie Required Formal Attire

Good for groups:

Yes No

Good for kids:

Yes No

Delivery:

Yes No

Take-out:

Yes No

Waiter service:

Yes No

Outdoor seating:

Yes No

Wi-Fi:

Yes No

Good for:

Breakfast Brunch Lunch Dessert Dinner Late Night

Alcohol:

Beer & Wine Only Full Bar Happy Hour

Noise level:

Quiet Average Loud

Ambience:

Casual Classy Dive-y Hipster Intimate Romantic Touristy Trendy Upscale

Has TV:

Yes No

Caters:

Yes No

Wheelchair accessible:

Yes No

Live music:

Yes No

Scenic view:

Yes No

Gluten-free friendly:

Yes No

Vegan friendly:

Yes No

Cuisines:

Afghan African American Argentinian Asian Austrian Bagels Bakery Barbecue Bolivian Brazilian Breakfast & Brunch Buffet Burgers Cajun & Creole California Caribbean Chicken Chilean Chinese Coffee Colombian Cuban Delicatessen Desserts & Ice Cream Dim Sum Diner Dominican Donuts Eastern European Ecuadorian El Salvadoran English & Irish Ethiopian & Eritrean European Fast Food Filipino Floribbean French Frozen Yogurt Gastropub German Greek Guatemalan Hawaiian Honduran Hot Dogs & Sausages Indian Indonesian International Italian Jamaican Japanese Korean Kosher Latin American Mediterranean Mexican Middle Eastern Modern American Moroccan Nicaraguan Noodle Shop Nuevo Latino Organic Pakistani Peruvian Pizza Portuguese Pub Food Puerto Rican Russian Salad Sandwiches & Subs Seafood Smoothies Soup Southern & Soul Southwestern Spanish Steakhouse Sushi Tacos Tapas Tea Teriyaki Tex-Mex Thai Turkish Uruguayan Vegetarian Venezuelan Vietnamese Wine Bar

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