Cooked?✓!
Kin Sushi & Thai Cuisine
May 8, 2012 · Pass w/ Conditions
😬mid
- official resultPass w/ Conditions
- resultPass w/ Conditions
- inspection typeComplaint
- failed findings7
- critical findings2
Failed findings
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sick-employee policy not followedcriticalOfficial wording: Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And ServiceInspector note: 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.
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handwashing sink issuescriticalOfficial wording: Sanitizing Rinse For Equipment And Utensils: Clean, Proper Temperature, Concentration, Exposure TimeInspector note: 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
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hot/cold holding temps offOfficial wording: * Certified Food Manager On Site When Potentially Hazardous Foods Are Prepared And ServedInspector note: 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.
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Clean Multi-Use Utensils And Single Service Articles Properly Stored: No Reuse Of Single Service ArticlesInspector note: All clean single service utensils must be stored with handles up
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Food And Non-Food Contact Surfaces Properly Designed, Constructed And MaintainedInspector note: Aluminum foils from shelvings in the kitchen cooking equipments must be removed.
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pests in the houseOfficial wording: Ventilation: Rooms And Equipment Vented As Required: Plumbing: Installed And MaintainedInspector note: Ceiling vents, hood/filters above cooking equipments not clean.
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Appropriate Method Of Handling Of Food (Ice) Hair Restraints And Clean Apparel WornInspector note: Food handlers must have hair restraints when working around open food.
What changed since the previous inspection?
Compared with Pass on October 14, 2011: 7 findings appeared for the first time.
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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.