OCT 25
2013
PASSED
1 violation1 CRITICALDETAILS
SANITARY INSPECTION RECORD — CITY OF CHICAGO
✕
KAI SUSHI.
EAT. 80/100
1406 W GRAND AVE · GOOSE ISLAND, CHICAGO
Last inspected October 25, 2013 · passed
3 of 5 inspections passed, with 2 critical violations on file.
THE NUMBERS
INSPECTIONS
5
3 passed · 1 w/ conditions · 1 failed
VIOLATIONS
20
includes 2 critical
RECORDS COVER
2 YEARS
since Jan 2011
INSPECTION HISTORY
PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
MUST REMOVE CLUTTER FROM UNDERNEATH PREP TABLES IN THE REAR PREP AREA,TO PREVENT RODENT HARBORAGE
NOV 262012PASSED6 violationsDETAILS
NOV 26
2012
PASSED
6 violationsDETAILS
FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
Violation still pending see report#1206358 Inspection Date: 11/15/2012.
WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
Violation still pending see report#1206358 Inspection Date: 11/15/2012.
LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
Violation still pending see report#1206358 Inspection Date: 11/15/2012.
VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
Violation still pending see report#1206358 Inspection Date: 11/15/2012.
REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
Violation still pending see report#1206358 Inspection Date: 11/15/2012.
PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
Violation still pending see report#1206358 Inspection Date: 11/15/2012.
NOV 152012PASS W/ CONDITIONS8 violations1 CRITICALDETAILS
NOV 15
2012
PASS W/ CONDITIONS
8 violations1 CRITICALDETAILS
POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
FOUND APPROXIMATELY 10#'S OF COOKED RICE HELD AT 104.4 F.MANAGER VOLUNTARILY DISCARDED,DENATURED SAID POTENTIALLY HAZARDOUS FOOD AT THIS TIME.TOTAL DOLLAR VALUE $ 50.00.ADVISED MANAGER IN ORDER TO CONTINUE HOLDING SUSHI RICE SAFELY IN THIS TEMPERATURE DANGER ZONE,YOU MUST HAVE SAID FOOD PRODUCT TESTED IN A CERTIFIED LABORATORY.THE SPECIALTY FOOD HANDLING LETTER IS GIVEN TO MANAGER AT THIS TIME. CRITICAL VIOLATION 7-38-005(A).
FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
FOOD (ICE) NOT PROTECTED DURING STORAGE INSIDE OF THE ICE MACHINE. OBSERVED BLACK SLIMY SUBSTANCE ON INTERIOR WATER COMPONENTS OF THE ICE MACHINE. MANAGEMENT INSTRUCTED TO TURN OFF MACHINE, REMOVE ICE AND HAVE INTERIOR OF ICE MACHINE CLEANED AND SANITIZED. TAGGED HELD FOR INSPECTION .MUST FAX LETTER TO THE CDPH 312-746-4240 FOR TAG REMOVAL ATT:A.LOPEZ. SERIOUS VIOLATION 7-38-005A.
FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
A SPLASHGUARD IS NEEDED IN BETWEEN EXPOSED HANDSINK AND 1 COMP SINK AT FRONT SUSHI PREP AREA,A BARRIER IS NEEDED AT THE FRONT SUSHI AREA TO PROTECT AGAINST PUBLIC CONTAMINATION.
WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
MUST SEAL OPENINGS AT CEILING OVER THE VENTILATION HOOD.
LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
MUST PROVIDE ADDITIONAL LIGHTING IN THE KITCHEN PREP AREAS.
VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
REPAIR WATER LEAK AT DRAIN PIPE BENEATH THE 3 COMPARTMENT SINK,HOOD VENTILATION IS NOT WORKING MUST REPAIR OR REMOVE COOKING EQUIPMENTS.
REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
THERMOMETERS ARE NEEDED INSIDE ALL REFRIGERATION UNITS.
PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
REMOVE CLUTTERED CONDITIONS INSIDE THE MOP SINK MUST BE ACCESSIBLE AT ALL TIMES FOR WASTE WATER DISPOSAL.
JAN 202011FAILED5 violationsDETAILS
JAN 20
2011
FAILED
5 violationsDETAILS
* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. MUST PROVIDE A CITY OF CHICAGO CERTIFICATE AT TIME OF INSPECTION
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. MUST PROVIDE SPLASH GUARD AT FRONT EXPOSED HAND BOWL
TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
Toilet rooms shall be completely enclosed and shall be vented to the outside air or mechanically ventilated. MUST PROVIDE SELF-CLOSING DEVICES AT BATHROOM DOORS
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. 1. MUST PROVIDE A BACK FLOW DEVICE AT MOP SINK 2. MUST PROVIDE VENTILATION TO COOKING EQUIPMENT REAR PREP AREA
PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors. MUST REMOVE UNUSED STOVE AND FRYER REAR KITCHEN 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 →