Inspection findings |
Inspection Date |
Inspection Score |
---|---|---|
|
Dec 23, 2010 | 0 |
|
Dec 30, 2010 | 100 |
|
Aug 8, 2011 | 100 |
No violation noted during this evaluation. | May 10, 2012 | 0 |
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.
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 rooms shall be completely enclosed and shall be vented to the outside air or mechanically ventilated.EMPLOYEE TOILET ROOM MUST BE SELF CLOSING.
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.
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.ABATED.
All food should be properly protected from contamination during storage, preparation, display, service, and transportation.ABATED.
Toilet rooms shall be completely enclosed and shall be vented to the outside air or mechanically ventilated.ABATED.
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.ABATED.
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
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
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
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Name |
Address |
Distance |
---|---|---|
Moku Sushi Bar | 933 N Ashland Ave, Chicago | 0.00 miles |
Ritz Tango Cafe | 933 N Ashland Ave, Chicago | 0.00 miles |
Kyu Sushi Chicago | 939 N Ashland Ave, Chicago | 0.01 miles |
Pizza Metro Ii | 925 N Ashland Ave, Chicago | 0.01 miles |
Wells Comm. Acad. (H/S) | 936 N Ashland Ave, Chicago | 0.02 miles |
Monet's Mni-mart Inc. | 957 N Ashland Ave, Chicago | 0.05 miles |
Monets Food, Inc. | 957 N Ashland Ave, Chicago | 0.05 miles |
Saad Mini Mart | 957 N Ashland Ave, Chicago | 0.05 miles |
La Condesa | 1003 N Ashland Ave, Chicago | 0.06 miles |
Mon Lung Chop Suey | 1009 N Ashland Ave, Chicago | 0.08 miles |
Restaurant representatives - add corrected or new information about Kin Japanese Cuisine, 933 N Ashland Ave, Chicago, IL 60622 »