Kin Sushi & Thai Cuisine

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

INSTRUCTED TO CLEAN AND MAINTAIN THE INTERIOR OF THE ICE MACHINE AND DEEP FRYER. REMOVE THICK GREASE, FOOD AND DIRT/DUST BUILD UP.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

INSTRUCTED TO CLEAN AND MAINTAIN THE FLOORS IN ALL OF THE CORNERS AND UNDER/AROUND ALL SINKS AND HEAVY EQUIPMENT.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

INSTRUCTED TO CLEAN AND MAINTAIN THE VENTS ON THE LARGE PIPE COVERING AND WALLS UNDER/AROUND HEAVY EQUIPMENT.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

INSTRUCTED TO FIX THE LEAK AT THE BASE OF THE FAUCET ON THE 3-COMPARTMENT SINK. MAINTAIN SAME.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

OBSERVED POTENTIALLY HAZARDOUS FOODS STORED AT IMPROPER TEMPERATURES INSIDE OF THE 2 DOOR PREP COOLERS. OBSERVED BEEF AT 44.9F-50.7F, CHICKEN AT 44.7-47.8F, PORK AT 47.3F, CRAB AT 44.6F, EGGS AT 45.6F, COOKED NOODLES AT 54.3F, TOFU AT 55.2F. MANAGE...

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

DETAIL CLEAN THE INTERIOR CONTACT SURFACES OF THE ICE MACHINE.

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION

OBSERVED FOODS NOT PROTECTED DURING STORAGE. RAW, CHOPPED CHICKEN IN METAL MIXING BOWL STORED ON TOP OF UNCOVERED RAW FRESH CARROTS. RAW PORK STORED IN CONTAINER WITH BAG OF FRESH CILANTRO AND OTHER PREPARED RAW CHICKEN BEING STORED IN SAME COOLER O...

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090

PREVIOUS MINOR VIOLATIONS FROM 4-10-14 NOT CORRECTED. #30- FOUND BULK FOODS AND PREPARED FOODS IN REFRIGERATOR THAT WERE NOT LABELED. INSTRUCTED TO KEEP FOODS IN ORIGINAL CONTAINER WHEN POSSIBLE AND WHEN NOT TO THEN LABEL WITH CONTENTS AND DATE.#32-F...

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

SUSHI BAR AND COOKS LINE WIPING CLOTHS MUST BE STORED IN A CLEAN CONTAINER WITH A SANITIZING SOLUTION.

FOOD HANDLER REQUIREMENTS MET

MUST PROVIDE FOOD HANDLER TRAINING CERTIFICATES. NONE ON SITE.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

FOUND BULK FOODS AND PREPARED FOODS IN REFRIGERATOR THAT WERE NOT LABELED. INSTRUCTED TO KEEP FOODS IN ORIGINAL CONTAINER WHEN POSSIBLE AND WHEN NOT TO THEN LABEL WITH CONTENTS AND DATE.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES

FOUND PLATES AND BOWLS NOT INVERTED. ADVISED THAT ALL CLEAN MULTI-USE UTENSILS MUST BE STORED INVERTED TO PREVENT DUST AND DIRT ACCUMULATION.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

FOUND RAW WOOD SURFACES IN ICE MACHINE ROOM AND IN KITCHEN. INSTRUCTED FACILITY TO SEAL ALL RAW WOOD SURFACES AND MAINTAIN. FOUND CARDBOARD LINERS ON SHELVES AND TIN FOIL WRAPPED SURFACES IN KITCHEN. INSTRUCTED TO DISPOSE OF ALL CARDBOARD AND TIN ...

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

FOUND DUST AND GREASE BUILDUP ON LOWER COMPARTMENT OF FRYER. INSTRUCTED TO CLEAN, SANITIZE, AND MAINTAIN.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES

Multi use utensils not properly stored. Instructed to invert utensils to prevent contamination before use.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

Faucet not maintained at three compartment sink. Instructed to repair to prevent leak at neck.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

POTENTIALLY HAZARDOUS FOODS STORED AT IMPROPER TEMPERATURES. OBSERVED COOKED RICE HELD ON PREP TABLE AT 67.4F.MANAGEMENT VOLUNTARILY DISCARDED 4 LBS. OF FOOD WORTH APPROX.5.00. CRITICAL VIOLATION 7-38-005A.

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME

HOBART LOW TEMPERATURE DISH MACHINE NOT PROPERLY SANITIZING ON FINAL RINSE CYCLE, NO CHLORINE BEING DISPENSED "0" PPM INTO MACHINE TO PROPERLY SANITIZE, AND HOT WATER NOT REACHING 120'F-140'F ON WASH CYCLE.TAGGED HELD FOR INSPECTION-MUST NOT USE UNT...

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED

NO CERTIFIED FOOD MANAGER PRESENT WITH A CITY OF CHICAGO FOOD SANITATION CERTIFICATE WHILE POTENTIALLY HAZARDOUS FOODS (FISH,RICE, SUSHI, ETC.) IS BEING PREPARED AND SERVED TO CUSTOMERS DURING THIS INSPECTION. MANAGEMENT INSTRUCTED THAT A CERTIFIED ...

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES

All clean single service utensils must be stored with handles up

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

Aluminum foils from shelvings in the kitchen cooking equipments must be removed.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

Ceiling vents, hood/filters above cooking equipments not clean.

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

Food handlers must have hair restraints when working around open food.

SOURCE OF CROSS CONTAMINATION CONTROLLED I.E. CUTTING BOARDS, FOOD HANDLERS, UTENSILS, ETC

All food shall be protected from contamination and the elements, and so shall all food equipment, containers, utensils, food contact surfaces and devices, and vehicles. SOURCE OF CROSS CONTAMINATION, INTERIOR OF ICE MACHINE, TOP AREA OF MACHINE AN...

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. ...

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 RUNNING HOT WATER ON SITE AT THIS TIME OF INSPECTION, WHILE FOODS ARE COOKED AND HANDLE, AND PRE...

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

CONSUMER ADVISORY REGARDING CONSUMPTION OF RAW/UNDERCOOKED FOODS NOT POSTED. MUST POST ADVISORY VISIBLE TO CUSTOMERS.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

UNFINISHED WOOD SHELVES AT SERVICE STATION AND SUSHI BAR. MUST FINISH WOOD TO BE EASILY CLEANABLE AND NON-ABSORBANT.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED

Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. MUST CLEAN LIGHT SHIELDS IN BATHROOMS

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

NO METAL STEM THERMOMETER. MUST PPROVIDE SAME. TEMPERATURE NOT DISPLAYING ON DIGITAL DISPLAY OF DISHMACHINE. MUST REPAIR OR INSTALL THERMOMETER FOR DISHMACHINE.

NO SMOKING REGULATIONS

MUST POST ADDITIONAL 'NO SMOKING' SIGN AT ENTRANCE TO ESTABLISHMENT.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES

Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use.MULTI-USE DISHWARE,SINGLE SERVICE ARTICLES IN KITCHE...

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.SECTION OF WALL ABOVE COOLERS IS NOT SMOOTH,EASILY CLEANABLE.

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.REMOVE PERSONAL BELONGINGS FROM KITCHEN FOOD PREP.