APR 4
2013
PASSED
3 violationsDETAILS
SANITARY INSPECTION RECORD — CITY OF CHICAGO
✕
KYU SUSHI CHICAGO.
YOUR CALL. 59/100
939 N ASHLAND AVE · WICKER PARK, CHICAGO
Last inspected April 4, 2013 · passed
2 of 4 inspections passed, 2 failed. 2 critical violations across the record.
THE NUMBERS
INSPECTIONS
4
2 passed · 2 failed
VIOLATIONS
17
includes 2 critical
RECORDS COVER
2 YEARS
since Nov 2010
INSPECTION HISTORY
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
Cooking equipment, exhaust and filters not cleaned. Instructed to detail clean and sanitize daily.
WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
Walls not maintained in prep area. Instructed to detail clean and repaint walls.
LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
Light bulbs not shielded in prep area. Instructed to shield all bulbs and provided end caps.
MAR 262013FAILED8 violations1 CRITICALDETAILS
MAR 26
2013
FAILED
8 violations1 CRITICALDETAILS
NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
Evidence of rodent activity found on premises. Observed rat dropping behind reach-in cooler over 30 plus droppings and in corner southwest of three compartment sink-approximately 15 rat droppings. Also, licensed pest control services not provided on premises and logbook not being maintained. Instructed to have licensed pest control service premises and provide logbook with all required documents. Serious citation issued 7-38-020.
DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED
Dish washing facilities not maintained or operated. Low temperature dishmachine sanitizer at 0 ppm. Instructed that low temperature dishmachine must properly sanitize at 100 ppm Chlorine. Serious citation issued 7-38-030. "Held for Inspection" tag placed on dishmachine.
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
Cooking equipment, exhaust and filters not cleaned. Instructed to detail clean and sanitize daily.
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
Floor not cleaned along wallbase and behind equipment. Instructed to detail clean daily.
WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
Walls not maintained in prep area. Instructed to detail clean and repaint walls.
LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
Light bulbs not shielded in prep area. Instructed to shield all bulbs and provided end caps.
VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
Sink stoppers not provided at three compartment sink. Intructed to provide stoppers for each compartment.
PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
Unnecessary articles stored in basement. Instructed to remove all unused articles and elevate supplies 6 inches or higher and away from wall.
NOV 242010FAILED6 violations1 CRITICALDETAILS
NOV 24
2010
FAILED
6 violations1 CRITICALDETAILS
NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines.FOUND EVIDENCE OF RODENTS THROUGH RAT DROPPINGS APPROXIMATELY 20 RAT DROPPINGS IN CLUTTERED BASEMENT AREA,REAR SIDE DOOR NOT RODENT PROOFED 1/2 INCH MODE OF ENTRY,SEAL ALL NOTICEABLE OPENINGS IN BASEMENT,ALONG REAR STAIRCASE,MUST CLEAN,SANITIZE ALL AFFECTED AREAS,RODENT PROOF SAID DOOR,PEST CONTROL CO SERVICE NOW RECCOMENDED.
CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
ALL CLEAN MULTI-USE UTENSILS,DISHWARE IN KITCHEN MUST BE PROPERLY STORED,INVERTED TO PREVENT CONTAMINATION BEFORE USE.
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
ALL KITCHEN EQUIPMENTS,COOLERS,SHELVINGS,COUNTERS BEHIND SUSHI BAR,TOPS/BOTTOMS OF FOOD PREP TABLES,HOOD/FILTERS ABOVE COOKING EQUIPMENTS REQUIRE A DETAIL CLEANING.
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
CLEAN and maintain the floors and baseboards so they are smooth and sanitary from corner to corner.
WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
PEELING DEBRI ON WALL IN BASEMENT ALONG CHEST FREEZERS-MUST BE SMOOTH,EASILY CLEANABLE.
PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
MUST CLEAN,ORGANIZE BASEMENT AREAS,REMOVE ALL CLUTTER.
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 →