MAY 10
2012
FAILED
0 violationsSANITARY INSPECTION RECORD — CITY OF CHICAGO
✕
KIN JAPANESE CUISINE.
YOUR CALL. 59/100
933 N ASHLAND AVE · WICKER PARK, CHICAGO
Last inspected May 10, 2012 · failed
2 of 4 inspections passed, 2 failed. 1 critical violation across the record.
THE NUMBERS
INSPECTIONS
4
2 passed · 2 failed
VIOLATIONS
7
includes 1 critical
RECORDS COVER
1 YEAR
since Dec 2010
INSPECTION HISTORY
AUG 82011PASSED3 violationsDETAILS
AUG 8
2011
PASSED
3 violationsDETAILS
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. MUST CLEAN VENT AND EXHAUST HOOD ABOVE COOKING EQUIPMENT, REMOVE DUST
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. MUST CLEAN FLOORS UNDER, BEHIND EQUIPMENT, AND IN CORNERS OF KITCHEN AND FRONT UTILITY CLOSET
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 CLEAN AND BETTER ORGANIZE UTILITY CLOSET BY BATHROOMS
DEC 232010FAILED4 violations1 CRITICALDETAILS
DEC 23
2010
FAILED
4 violations1 CRITICALDETAILS
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.INSTALLATION OF HIGH TEMPERATURE DISHMACHINE IS NOT COMPLETE.
FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
All food should be properly protected from contamination during storage, preparation, display, service, and transportation.FRONT WEST AREA OF SUSHI BAR MUST BE PROTECTED AGAINST PUBLIC CONTAMINATION.
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.EMPLOYEE TOILET ROOM MUST BE SELF CLOSING.
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.FOUND NO BACKFLOW PREVENTION DEVICE AT ICE MACHINE,WATER LEAKING AT PIPE BENEATH 3 COMP SINK.
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 →