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Kin Sushi & Thai Cuisine

October 13, 2011 · Fail

🪳cooked

official resultFail
resultFail
inspection typeCanvass
failed findings8
critical findings3

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Failed findings

Source Of Cross Contamination Controlled I.E. Cutting Boards, Food Handlers, Utensils, Etccritical

Inspector note: 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)
code 4Priority
handwashing sink issuescritical

Official wording: Sanitizing Rinse For Equipment And Utensils: Clean, Proper Temperature, Concentration, Exposure Time
Inspector note: 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
code 8Priority
water/temperature at the sink offcritical

Official wording: Water Source: Safe, Hot & Cold Under City Pressure
Inspector note: 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
code 9Priority
Food In Original Container, Properly Labeled: Customer Advisory Posted As Needed

Inspector note: CONSUMER ADVISORY REGARDING CONSUMPTION OF RAW/UNDERCOOKED FOODS NOT POSTED. MUST POST ADVISORY VISIBLE TO CUSTOMERS.
code 30
Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained

Inspector note: UNFINISHED WOOD SHELVES AT SERVICE STATION AND SUSHI BAR. MUST FINISH WOOD TO BE EASILY CLEANABLE AND NON-ABSORBANT.
code 32
thermometers missing

Official wording: Lighting: Required Minimum Foot-Candles Of Light Provided, Fixtures Shielded
Inspector note: 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
code 36
Refrigeration And Metal Stem Thermometers Provided And Conspicuous

Inspector note: NO METAL STEM THERMOMETER. MUST PPROVIDE SAME. TEMPERATURE NOT DISPLAYING ON DIGITAL DISPLAY OF DISHMACHINE. MUST REPAIR OR INSTALL THERMOMETER FOR DISHMACHINE.
code 40
No Smoking Regulations

Inspector note: MUST POST ADDITIONAL 'NO SMOKING' SIGN AT ENTRANCE TO ESTABLISHMENT.
code 70

What changed since the previous inspection?

Compared with Pass on August 12, 2010: 8 findings appeared for the first time. 3 previous findings did not recur.

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About this record

This record comes from Chicago Department of Public Health. Cooked keeps the official result and wording separate from its plain-English explanation so you can verify what the inspector actually published.

Source: Chicago Data Portal.