JUN 13
2016
PASSED
4 violationsDETAILS
SANITARY INSPECTION RECORD — CITY OF CHICAGO
✕
KIN SUSHI & THAI CUISINE.
YOUR CALL. 67/100
1132 N MILWAUKEE AVE · GOOSE ISLAND, CHICAGO
Last inspected June 13, 2016 · passed
5 of 9 inspections passed, 1 failed, 3 passed with conditions. 6 critical violations across the record.
THE NUMBERS
INSPECTIONS
9
5 passed · 3 w/ conditions · 1 failed
VIOLATIONS
34
includes 6 critical
RECORDS COVER
5 YEARS
since Aug 2010
INSPECTION HISTORY
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.
NOV 162015PASS W/ CONDITIONS2 violations1 CRITICALDETAILS
NOV 16
2015
PASS W/ CONDITIONS
2 violations1 CRITICALDETAILS
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. MANAGEMENT VOLUNTARILY DISCARDED APPROXIMATELY 30# OF FOOD WORTH $100. CRITICAL VIOLATION 7-38-005A.
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
DETAIL CLEAN THE INTERIOR CONTACT SURFACES OF THE ICE MACHINE.
JAN 62015PASS W/ CONDITIONS4 violationsDETAILS
JAN 6
2015
PASS W/ CONDITIONS
4 violationsDETAILS
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 ON TOP SHELVING STORED OVER VARIOUS FRESH, RAW, CUT AND UNCOVERED VEGETABLES. REVIEWED PROPER FOOD PROTECTION WITH MANAGER AND CORRECTED DURING THE INSPECTION. SERIOUS CITATION ISSUED 7-38-005(A).
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-FOUND CARDBOARD LINERS ON SHELVES AND TIN FOIL WRAPPED SURFACES IN KITCHEN. INSTRUCTED TO DISPOSE OF ALL CARDBOARD AND TIN FOIL USED AS LINERS AND TO MAINTAIN. #31-FOUND PLATES AND BOWLS NOT INVERTED. ADVISED THAT ALL CLEAN MULTI-USE UTENSILS MUST BE STORED INVERTED TO PREVENT DUST AND DIRT ACCUMULATION. MANAGEMENT CORRECTED DURING THE INSPECTION. SERIOUS CITATION ISSUED 7-42-090.
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.
APR 102014PASSED4 violationsDETAILS
APR 10
2014
PASSED
4 violationsDETAILS
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 FOIL USED AS LINERS AND TO MAINTAIN.
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.
OCT 82013PASSED2 violationsDETAILS
OCT 8
2013
PASSED
2 violationsDETAILS
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.
show all 9 inspections →
MAY 82012PASS W/ CONDITIONS7 violations2 CRITICALDETAILS
MAY 8
2012
PASS W/ CONDITIONS
7 violations2 CRITICALDETAILS
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 UNTIL REPAIRED AND THE CDPH IS NOTIFIED VIA FAX 312-746-4240 FOR TAG REMOVAL . CRITICAL CITATION ISSUED: 7-38-030
* 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 FOOD MANAGER MUST BE PRESENT AT ALL TIMES WHILE POTENTIALLY HAZARDOUS FOOD IS BEING PREPARED OR SERVED. SERIOUS VIOLATION 7-38-012.
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.
OCT 132011FAILED8 violations3 CRITICALDETAILS
OCT 13
2011
FAILED
8 violations3 CRITICALDETAILS
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 AND INTERIOR PANELS, HAS MOLD BUILD-UP, NOT CLEAN. CONDENSATION FROM SLIMEY AREAS DRIPPING ONTO ICE USED FOR CONSUMPTION. INSTRUCTED TO DISCONTINUE USE, AND USE PRE PACKAGE ICE, UNTIL MACHINE IS CLEANED AND SANITIZED. MACHINE TAGGED, INSTRUCTED TO FAX A LETTER TO CDPH ONCE MACHINE IS PROPERLY CLEAN AND SANITIZE, FAX #312-746-4240 CRITICAL CITATION ISSUED: 7-38-005 (A)
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 PROPERLY SANITIZING ON FINAL RINSE CYCLE, NO CHLORINE BEING DISPENSED INTO MACHINE TO PROPERLY SANITIZE, AND HOT WATER NOT REACHING 120'F-140'F ON WASH CYCLE, CRITICAL CITATION ISSUED: 7-38-030
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 PREMISES IS OPEN FOR BUSINESS, HOT WATER TEMP. READING 64.2 AT THREE COMPARTMENT, CRITICAL CITATION ISSUED: 7-38-030
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.
AUG 122010PASSED3 violationsDETAILS
AUG 12
2010
PASSED
3 violationsDETAILS
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 KITCHEN NOT PROPERLY STORED,NOT INVERTED.
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.
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 →