APR 6
2018
PASSED
3 violationsDETAILS
SANITARY INSPECTION RECORD — CITY OF CHICAGO
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KABUKI RESTAURANT.
EAT. 78/100
2473 N CLARK ST · LINCOLN PARK, CHICAGO
Last inspected April 6, 2018 · passed
6 of 9 inspections passed, with 8 critical violations on file.
THE NUMBERS
INSPECTIONS
9
6 passed · 1 w/ conditions · 2 failed
VIOLATIONS
32
includes 8 critical
RECORDS COVER
6 YEARS
since Jul 2011
INSPECTION HISTORY
FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
OBSERVED RUSTY FOOD STORAGE SHELVING IN REAR FOOD STORAGE AREA IN BASEMENT. MUST REPAINT OR REPLACE. OBSERVED RAW WOOD SHELVING IN BACK STORAGE ROOM IN BASEMENT. MUST SEAL/ REPAINT AND MAINTAIN SHELVING. SURFACES MUST BE SMOOTH AND EASILY CLEANABLE.
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
OBSERVED DUST BUILD UP ON VENTILATION FANS INSIDE WALK-IN COOLER. MUST CLEAN AND MAINTAIN.
WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
OBSERVED DUST BUILD-UP ON CEILIG VENTS IN 1ST FLOOR REAR DISHWASHING AREA AND ABOVE PREP TABLE IN BASEMENT FOOD PREP AREA. MUST CLEAN AND MAINTAIN. OBSERVED DIRT AND DEBRIS ON WALL BEHIND AND NEXT TO COOKING EQUIPMENT IN BASEMENT IN BASEMENT. MUST CLEAN AND MAINTAIN. OBSERVED PEELING PAINT ON WALL BEHIND AND NEXT TO LOW TEMP DISHMACHINE IN BASEMENT. MUST REPAINT AND MAINTAIN.
JUL 272017PASSED3 violationsDETAILS
JUL 27
2017
PASSED
3 violationsDETAILS
FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
NOTED CRACKED PLASTIC DOORS AT SUSHI COOLER NEED TO BE REPLACED.INSTRUCTED MANAGEMENT TO REPLACE DAMAGED REFRIGERATOR DOORS. NOTED FOOD(PLUMB SAUCE) STORED IN A NU 10 CAN.INSTRUCTED MANAGEMENT TO TRANSFER CONTENTS TO A FOOD GRADE CONTAINER. NOTED CARDBOARD LINERS ON SHELVING INSIDE WALK-IN COOLER.INSTRUCTED MANGEMENT TO REMOVE CARDBOARD LINERS AND THAT ONLY SMOOTH EASILY CLEANABLE SURFACES MAY BE USED.
LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
LIGHT SHIELD OVER THREE COMPARTMENT SINK NEEDS END CAPS.INSTRUCTED MANAGEMENT TO INSTALL END CAPS.
VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
NOTED NO EXPOSED HANDSINK AT OR NEXT TO 1ST FLOOR THREE COMPARTMENT SINK INSTRUCTED MANAGEMENT TO INSTALL A EXPOSED HANDSINK NEXT TO THREE COMPARTMENT SINK.
SEP 12016PASS W/ CONDITIONS4 violations2 CRITICALDETAILS
SEP 1
2016
PASS W/ CONDITIONS
4 violations2 CRITICALDETAILS
FACILITIES TO MAINTAIN PROPER TEMPERATURE
OBSERVED COOK LINE PREP TOP COOLER AT IMPROPER TEMPERATURE OF 47 DEGREES, WITH POTENTIALLY HAZARDOUS FOOD STORED INSIDE. INSTRUCTED THAT ALL COLD HOLDING FACILITIES MUST BE 40 DEGREES OR BELOW. CRITICAL CITATION ISSUED: 7-38-005(A)
POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
OBSERVED THE FOLLOWING POTENTIALLY HAZARDOUS FOOD STORED AT IMPROPER TEMPEARTURE IN THE COOK LINE PREP TOP COOLER: CHEESE, 47 DEGREES, 3 LBS/$5; FISH CAKE, 48 DEGREES, 1 LB/$7; BEAN PASTE, 47 DEGREES, 5 LBS/$40; CHICKEN, 46 DEGREES, 1 LB/$3; TOFU, 49 DEGREES, 1 LB/$1; CHICKEN/BEEF POTSTICKERS, 47 DEGREES, 4 LBS/$2. THESE PRODUCTS WERE VOLUNTARILY DISCARDED AND DENATURED BY THE OPERATOR. INSTRUCTED TO HOLD COLD POTENTIALLY HAZARDOUS FOOD AT 40 DEGREES OR BELOW AT ALL TIMES DURING STORAGE, PREPARATION, DISPLAY AND SERVICE. CRITICAL CITATION ISSUED: 7-38-005(A)
CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
OBSERVED A BOWL BEING USED TO DISPENSE BULK DRY GOODS IN THE BASEMENT STORAGE AREA. INSTRUCTED TO PROVIDE A SCOOP WITH A HANDLE TO DISPENSE BULK GOODS.
WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
OBSERVED A HOLE IN THE WALL UNDER THE FRONT STAIR CASE, APPROX. THE SIZE OF A SOCCER BALL. INSTRUCTED TO REPAIR THE WALL.
SEP 142015PASSED3 violations1 CRITICALDETAILS
SEP 14
2015
PASSED
3 violations1 CRITICALDETAILS
FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
RUSTED GREASE TRAP BOX UNDER THE 3 COMPARTMENT SINK. MUST REMOVE RUST AND MAINTAIN.
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
MUST ELEVATE ALL ITEMS/ARTICLES IN THE STORAGE ROOM IN THE BASEMENT TO HAVE AN EASY ACCESS IN CLEANING THE FLOOR AND PREVENT RODENT/INSECTS HARBORAGE.
VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
MUST INSTALL A DIPPER WELL FOR THE ICE SCOOP FOR THE ICE CREAM IN THE BASEMENT PREP AREA.
FEB 72014PASSED7 violationsDETAILS
FEB 7
2014
PASSED
7 violationsDETAILS
FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
FOUND MULTIPLE READY TO EAT FOOD ITEMS IN BASEMENT WALK IN COOLER WITHOUT LABELS. INSTRUCTED TO LABEL ALL READY TO EAT FOODS IN WALK IN COOLER.
FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
INSTRUCTED TO INSTALL A SPLASH GUARD BETWEEN THE DISH MACHINE AND THE DRAIN BOARD ON THE THREE COMPARTMENT SINK IN THE BASEMENT DISH WASHING AREA. OBSERVED ICE BUILD-UP IN THE BASEMENT FREEZER AND THE SMALL BASEMENT FREEZER. INSTRUCTED TO REMOVE ICE/DEFROST AND MAINTAIN.
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
INSTRUCTED TO CLEAN AND SANITIZE ICE MACHINE INTERIOR PANEL. FOUND GREASE BUILD-UP ON THE INTERIOR OF BOTH TOASTER OVENS. INSTRUCTED TO CLEAN, SANITIZE, AND MAINTAIN.
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
OBSERVED PAINT AND DIRT BUILD-UP ON THE FLOOR UNDER THE SUSHI PREP AREA. INSTRUCTED TO CLEAN, SANITIZE, AND MAINTAIN.
WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
OBSERVED DUST BUILD-UP ON VENTILATION COVERS IN THE DINING ROOM AND WOMEN'S WASHROOM. INSTRUCTED TO CLEAN AND MAINTAIN. OBSERVED DIRT ACCUMULATION ON WALLS BEHIND THE DISH MACHINE AND THE EXPOSED HAND SINK IN THE BASEMENT DISH WASHING AREA. INSTRUCTED TO REPAIR AND SEAL THE DAMAGED BRICKS NEAR THE CEILING IN THE BASEMENT STORAGE ROOM. OBSERVED MULTIPLE GAPS IN THE BASEMENT CEILING. INSTRUCTED TO SEAL ALL GAPS IN THE BASEMENT CEILING.
LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
INSTRUCTED TO CLEAN AND MAINTAIN THE LIGHT SHIELD IN THE BASEMENT BY THE THREE COMPARTMENT SINK.
PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
OBSERVED UNNECESSARY ARTICLES IN BASEMENT ALONG THE WALL. INSTRUCTED TO ORGANIZE AND STORE OFF THE FLOOR OR REMOVE COMPLETELY.
show all 9 inspections →
JAN 142013PASSED2 violationsDETAILS
JAN 14
2013
PASSED
2 violationsDETAILS
LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
MUST PROVIDE A LIGHT SHIELD ABOVE THE SMALL THREE COMPARTMENT SINK.
REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
MUST REPLACE INACCURATE INTERNAL THERMOMETER INSIDE COOKS LINE THREE DOOR COOLER.
JUL 262011FAILED10 violations5 CRITICALDETAILS
JUL 26
2011
FAILED
10 violations5 CRITICALDETAILS
FACILITIES TO MAINTAIN PROPER TEMPERATURE
All food establishments that prepare, sell, or store hot food shall have adequate hot food storage facilities. SMALL DISPLAY COOLER IN SUSHI AREA NOT MAINTAINING ADEQUATED TEMPERATURE PRESENT AIR TEMP OF 50F.INSTRUCTED MUST MAINYTAIN 40F AND BELOW.TAGGED UNIT"HELD FOR INSPECTION".FAX A LETTER WHEN UNIT IS REPAIRED.(FAX #312-746-4240).CRITICAL VIOLATION -NO CITATION ISSUED NOT OPERATING. MANAGER WAS ABLE TO TURN DOWN TEMPERATURE CONTROL WHICH PRESENTLY AIR TEMP IS 37.9F
POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
All cold food shall be stored at a temperature of 40F or less. FOUND FOOD STORED INSIDE THE ABOVE COOLER AT IMPROPER TEMPERATURE:CRAB MEAT AT TEMP OF 46.4F AND SEA WEED SALAD AT TEMP OF 46.5F.FOOD DISCARDED AND DENATURED.CRITICAL VIOLATION-NO CITATION ISSUED.
SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
Equipment and utensils should get proper exposure to the sanitizing solution during the rinse cycle. Bactericidal treatment shall consist of exposure of all dish and utensil surfaces to a rinse of clean water at a temperature of not less than 180F. LOW TEMP DISH MACHINE NOT ABLE TO DISPENSE SANITIZE SOLUTION(0PPM).TAGGED UNIT "HELD FOR INSPECTION" DO NOT USE.INSTRUCTED TO REPAIR MUST PROVIDE 100PPM.CRITICAL VIOLATION -NO CITATION ISSUED.
WATER SOURCE: SAFE, HOT & COLD UNDER CITY PRESSURE
All food establishments shall be provided with an adequate supply of hot and cold water under pressure properly connected to the city water supply. NO HOT WATER PROVIDED THROUGHOUT THE PREMISES.INSTRUCTED TO PROVIDE IT.MUST REMAIN CLOSED UNTIL HOT WATER IS PROVIDED ON PREMISES.CRITICAL VIOLATION-NO CITATION ISSUED.
OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED
The area outside of the establishment used for the storage of garbage shall be clean at all times and shall not constitute a nuisance. OUTSIDE WASTE OIL CONTAINER NOT CLEANED.INSTRUCTED TO CLEAN LID(DEBRIS).SERIOUS VIOLATION-NO CITATION ISSUED.
FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. NEED TO PAINT WITH NON-TOXIC PAINT RUSTY SHELVES INSIDE THE WALK-IN COOLER, OR REPLACE THEM.PROVIDE A DRAIN LINE TO A FLOOR DRAIN AT SUSHI REFRIGERATOR.ALL RAW WOOD SHELVES MUST BE PAINTED, SURFACE MUST BE SMOOTH, CLEANABLE AND NON-ABSORBENT MATERIAL.MUST CHANGE SHELVES BEHIND THE SMALL BAR.
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. CLEAN SIDE OF COOKING EQUIPMENT IN PREP AREA.DETAIL CLEAN INSIDE THE MOP SINK(TOO MUCH FLOOR DEBRI).
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. REPLACE MISSING AND BROKEN FLOOR TILES THROUGHOUT THE PREMISES,INCLUDED UNDER THE DISH MACHINE AND AROUND FLOOR DRAIN IN PREP AREA BASEMENT.RESEAL TOILET FLOOR HOLE IN BASEMENT AREA(STRONG FOUL ODOR)SWEEP FLOOR THROUGHOUT THE BASEMENT STORAGE AREAS,THROUGHOUT.
WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
The walls and ceilings shall be in good repair and easily cleaned. CLEAN AND PAINT WALL UNDER THE 3 COMPARTMENT SINKS(BOTH PREP AREA).SEDAL ALL HOLE THROUGHOUT THE PREMISES,INCLUDED AROUND THE PIPE, INSIDE THE CABINET IN BOTH WASHROOMS.
VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health. A NEW EXPOSED HAND SINK IS NEEDED AT SUSHI BAR(IN POOR REPAIR).PROPER INSTALLED WATER PIPE IS NEEDED. STOPPER IS NEEDED AT BOTH 3 COMPARTMENT SINK. PROVIDE A BACK FLOW PREVENTER FOR THE HOSE ATTACHED AT FAUCET NEXT TO EXPOSED HAND SINK IN BASEMENT AREA.
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 →