SEP 3
2014
PASS W/ CONDITIONS
8 violations1 CRITICALDETAILS
SANITARY INSPECTION RECORD — CITY OF CHICAGO
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BAHAY KUBO.
YOUR CALL. 68/100
2002 S WENTWORTH AVE · CHINATOWN, CHICAGO
Last inspected September 3, 2014 · passed with conditions
1 of 3 inspections passed, 1 failed, 1 passed with conditions. 1 critical violation across the record.
THE NUMBERS
INSPECTIONS
3
1 passed · 1 w/ conditions · 1 failed
VIOLATIONS
8
includes 1 critical
RECORDS COVER
2 YEARS
since Jun 2012
INSPECTION HISTORY
FACILITIES TO MAINTAIN PROPER TEMPERATURE
OBSERVED REFRIGERATOR AT 62.3F. NO POTENTIALLY HAZARDOUS FOOD WITHIN REFRIGERATOR AT TIME OF INSPECTION. UNIT WAS TAGGED. CRITICAL VIOLATION 7-38-005 (A)
* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
OBSERVED NO CITY OF CHICAGO CERTIFIED FOOD MANAGER ON PREMISES AT TIME OF INSPECTION DURING PREPPING, COOKING AND SERVING FOOD INCLUDING CHICKEN AND PORK. OBSERVED NO CITY OF CHICAGO CERTIFIED FOOD MANAGER CERTIFICATE POSTED ON WALL. SERIOUS VIOLATION 7-38-012
FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
OBSERVED CAULK WITHIN 3 COMPARTMENT SINK UNCLEAN WITH BLACK MOLD LIKE SUBSTACE IN CORNERS AND ALONG SIDES OF INTERIOR BASINS. CLEAN OR REPLACE CAULK SO THAT INTERIOR BASINS OF SINK ARE SANITARY. MAINTIAN
FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
OBSERVED ICE ACCUMULATION ON INTERIOR OF REACH IN ICE CREAM FREEZER MUST DEFROST AND MAINTAIN.
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
OBSERVED INTERIOR OF MICROWAVE VERY UNCLEAN WITH FOOD SPILLS AND FOOD DEBRIS. CLEAN AND MAINTAIN INTERIOR OF MICROWAVE.
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
OBSERVED FLOORS VERY UNCLEAN UNDER AND BEHIND ALL EQUIPMENT WITH DIRT AND GREASE ACCUMULATION. MUST CLEAN AND MAINTAIN ALL FLOORS.
REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
LONG METAL STEM THERMOMETER NEEDS TO BE PURCHASED FOR COOKING TEMPERATURES AND REHEATING TEMPERATURES OF FOOD.
PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
OBSERVED ONIONS ON FLOOR UNDER EXPOSED HAND WASH SINK. ALL FOOD NEEDS TO BE STORED AT LEAST 6 INCHES OFF FLOOR AND PROTECTED FROM CONTAMINATION AT ALL TIMES.
Data sourced from Chicago Dept. of Public Health. We'd love to link you straight to this restaurant's record — turns out Chicago considers that a luxury. The full dataset is what's on offer →