Kin Japanese Cuisine, 933 N Ashland Ave, Chicago, IL 60622 - Restaurant inspection findings and violations



Business Info

Restaurant: Kin Japanese Cuisine
Address: 933 N Ashland Ave, Chicago, IL 60622
Type: Restaurant
Total inspections: 4
Last inspection: May 10, 2012
Score
(the higher the better)

0

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Inspection findings

Inspection Date

Inspection Score
(the higher the better)

  • FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
  • SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
  • TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
  • VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
Dec 23, 2010 0
  • FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
  • SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
  • TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
  • VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
Dec 30, 2010 100
  • FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVERING INSTALLED, DUST-LESS CLEANING METHODS USED
  • FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
  • PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
Aug 8, 2011 100
No violation noted during this evaluation. May 10, 2012 0

Violation descriptions and comments

Dec 23, 2010

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.

Dec 30, 2010

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.

Aug 8, 2011

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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