Earth's Kitchen
Last inspected: Apr 17, 2019
30
Score
Across the available record, Earth's Kitchen has seven inspections on file, the first dated 2016. The newest entry in the record is dated Apr 17, 2019. A high risk tier suggests the facility had a rough recent inspection, with multiple violations on record. The most recent inspection at Earth's Kitchen is from Apr 17, 2019, and nothing newer appears in the public record.
The trend has not been favorable: recent inspections average around 19 violations each, up from closer to three violations before.
“Physical facilities installed, maintained & clean” accounts for the largest share of issues, appearing 10 times across the record.
That's lower than the typical Chicago restaurant, which scores around 81. The pattern in the record is worth a careful look.
7
Inspections
0
Critical latest
4
Major latest
16
Minor latest
Inspection History
Apr 17, 2019
Reinspection
4 major violations. 16 minor violations.
View 20 violations
Proper date marking and disposition
Inspector notes: 3-501.17 OBSERVED PREPARED TCS FOODS NOT PROPERLY DATE LABELED WITH AN EXPIRATION DATE NO LONGER THAN 7 DAYS. MUST PROPERLY DATE LABEL ALL SUCH FOODS. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED.
23
Consumer advisory provided for raw/undercooked food
Inspector notes: : 3-603.11 MENU DOES NOT DISCLOSE AND INFORM CONSUMERS THE SPECIFIC MENU ITEMS THAT ARE RAW OR UNDER COOKED AND A POTENTIAL HAZARD OF CONSUMING SUCH FOOD. MUST DISCLOSE AND REMIND OF SUCH ITEMS. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED.
25
Procedures for responding to vomiting and diarrheal events
Inspector notes: : 2-501.11 NO WRITTEN CLEANING PROCEDURE OR REQUIRED EQUIPMENT FOR A VOMITING OR DIARRHEA EVENT. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED.
5
Management, food employee and conditional employee; knowledge, responsibilities and reporting
Inspector notes: 2-102.14(N) NO WRITTEN EMPLOYEE HEALTH POLICY ON SITE. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED.
3
Physical facilities installed, maintained & clean
Inspector notes: 6-201.11 WATER DAMAGED CEILING TILES IN BOTH WASHROOMS AND IN REAR KITCHEN. MUST REPLACE.----PEELING WALL CAULKING AT THE SUSHI PREP HAND SINK, MUST REPLACE.----RAW PRESSED WOODEN WALL AS A BACK SPLASH FOR THE FRONT SUSHI PREP TABLE. MUST PAINT/SEAL TO PROVIDE A SMOOTH CLEANABLE SURFACE.
55
Physical facilities installed, maintained & clean
Inspector notes: 6-101.11 MISSING/CRACKED FLOOR DRAIN COVER IN THE EMPLOYEE WASHROOM. MISSING/ DAMAGED FLOOR TILES AT THE REAR KITCHEN COOLERS AND ICE MACHINE. MUST REPLACE ALL.
55
Physical facilities installed, maintained & clean
Inspector notes: 6-501.114 ALL CLUTTER AND UNNECESSARY ITEMS STORED IN THE HVAC CLOSET MUST BE REMOVED AND ALL OTHER ITEMS STORED ELEVATED AND ORGANIZED.
55
Adequate ventilation & lighting; designated areas used
Inspector notes: : 6-202.11 MISSING LIGHT SHIELD ABOVE THE REAR KITCHEN TALL REACH-IN COOLER. MUST REPLACE/PROVIDE SHIELD.
56
All food employees have food handler training
Inspector notes: : 2-102.13 NO PROOF OF FOOD HANDLER TRAINING OR CERTIFICATES FOR ALL REQUIRED EMPLOYEES. MUST PROVIDE.
57
Allergen training as required
Inspector notes: 2-102.13 NO PROOF OF ALLERGEN TRAINING OR CERTIFICATE FOR THE CITY OF CHICAGO CERTIFIED FOOD MANAGER. MUST PROVIDE.
58
Food properly labeled; original container
Inspector notes: : 3-302.12 MISSING LABELS ON SOME BULK FOOD, SPICE ITEMS AND BULK RICE VINEGAR CONTAINER. MUST PROPERLY LABEL WITH COMMON NAME.
37
Contamination prevented during food preparation, storage & display
Inspector notes: 3-305.11 ALL STORED ITEMS THROUGHOUT THE HALLWAY DRY STORAGE MUST BE ELEVATED FROM THE FLOORS 6" OR ABOVE.
39
Wiping cloths: properly used & stored
Inspector notes: : 3-304.14 ALL PREP AREA WET WIPING CLOTHS MUST BE HELD IN A CLEAN CONTAINER WITH A SANITIZING SOLUTION BETWEEN USE.
41
In-use utensils: properly stored
Inspector notes: 3-304.12 MUST PROVIDE PROPER SCOOPS WITH INVERTED HANDLES FOR ALL DRY BULK FOODS AND A LADLE WITH A HANDLE FOR THE RICE VINEGAR.
43
Food & non-food contact surfaces cleanable, properly designed, constructed & used
Inspector notes: : 4-501.11: MUST PROVIDE PROPER SINK STOPPERS FOR THE KITCHEN THREE COMPARTMENT SINK.
47
Food & non-food contact surfaces cleanable, properly designed, constructed & used
Inspector notes: 4-202.16 WOODEN SINK BASIN CABINET IN THE EMPLOYEE WASHROOM IN POOR REPAIR WITH DAMAGED, CHIPPING WOOD. MUST REPAIR/REPLACE TO BE SMOOTH AND CLEANABLE.
47
Plumbing installed; proper backflow devices
Inspector notes: 5-205.15 LEAKS UNDER THE KITCHEN THREE COMPARTMENT AND HAND WASHING SINKS. BOTH REPAIRED WITH DUCT TAPE ON PIPES UNDER THE SINKS AND LEAKING ONTO THE FLOORS. MUST PROPERLY REPAIR.-----EXTREMELY SLOW DRAIN AT THE FRONT SUSHI PREP HAND WASHING SINK. MUST REPAIR.
51
Plumbing installed; proper backflow devices
Inspector notes: : 4-301.16 MUST INSTALL A ONE COMPARTMENT FOOD PREPARATION SINK IN THE FRONT SUSHI PREP AREA.
51
Physical facilities installed, maintained & clean
Inspector notes: : 6-201.11 DIRTY FLOORS WITH EXCESSIVE GREASE AND DEBRIS IN THE FOLLOWING AREAS: UNDER ALL COOKING EQUIPMENT AND COOLERS, AROUND METAL FLOOR BOX COVER AT THE COOKS LINE COOLER, UNDER AND AROUND THE GREASE TRAP OR THE COOKS LINE, THROUGHOUT HALLWAY STORAGE AND UNDER THE ICE BIN. INSTRUCTED TO CLEAN AND MAINTAIN ALL.
55
Physical facilities installed, maintained & clean
Inspector notes: 6-201.13 MISSING FLOOR BASEBOARD COVING IN THE HALLWAY DRY STORAGE AREA AND RAW WOODEN COVING ON THE COOKS LINE. MUST REPLACE MISSING COVING AND PROVIDE NON-ABSORBENT COVING.
55
30
Apr 9, 2019
Routine
2 critical violations. 5 major violations. 17 minor violations.
View 24 violations
Food separated and protected
Inspector notes: OBSERVED RAW CHICKEN, RAW PORK AND RAW EGGS BEING STORED ON TOP SHELVING IN THE TALL REACH-IN COOLER DIRECTLY OVER PREPARED SAUCES CUT PREPARED VEGETABLES AND READY TO EAT PREPARED PUDDING. ALL REMOVED. INSTRUCTED TO PROPERLY STORE ALL RAW ANIMAL ORIN FOODS SEPARATELY FROM PREPARED, READY TO EAT FOODS. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.
15
Proper cold holding temperatures
Inspector notes: OBSERVED THE FOLLOWING TCS FOODS HELD AT IMPROPER TEMPERATURES IN THE FRONT SUSHI DISPLAY COOLER. FISH AT 55.4F AND 57.2F, SALMON AT 47.7, EEL AT 45.3F, TUNA AT 48.6F. ALL RAW AND READY TO EAT USED TO PREPARE SUSHI DISHES. COOLER TEMPERATURE FOUND RANGING BETWEEN 41.1F TO 42.8F. ALSO OBSERVED CHOPPED TOFU ON A COUNTER AT MISO SOUP PREP AT 59F. INSTRUCTED TOFU MUST BE HELD UNDER REFRIGERATION AT 41F OR BELOW OR HOT AT 135F OR GREATER. ALL 3 LBS DISCARDED WITH AN ESTIMATED VALUE OF $30.00. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.
22
Procedures for responding to vomiting and diarrheal events
Inspector notes: NO WRITTEN CLEANING PROCEDURE OR REQUIRED EQUIPMENT FOR A VOMITING OR DIARRHEA EVENT. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED.
5
Proper date marking and disposition
Inspector notes: OBSERVED PREPARED TCS FOODS NOT PROPERLY DATE LABELED WITH AN EXPIRATION DATE NO LONGER THAN 7 DAYS. MUST PROPERLY DATE LABEL ALL SUCH FOODS. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED.
23
Consumer advisory provided for raw/undercooked food
Inspector notes: MENU DOES NOT DISCLOSE AND INFORM CONSUMERS THE SPECIFIC MENU ITEMS THAT ARE RAW OR UNDER COOKED AND A POTENTIAL HAZARD OF CONSUMING SUCH FOOD. MUST DISCLOSE AND REMIND OF SUCH ITEMS. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED.
25
Insects, rodents, & animals not present
Inspector notes: OBSERVED 25 SMALL DRAIN FLIES THROUGHOUT SOILED LINEN STORAGE, DRY STORAGE HALLWAY AND EMPLOYEE WASHROOM. INSTRUCTED TO ELIMINATE ALL FLY ACTIVITY. CLEAN AND SANITIZE ALL EFFECTED AREAS AND RECOMMEND HAVING PEST CO. SERVICE ESTABLISHMENT SPECIFICALLY FOR FLIES. PRIORITY FOUNDATION VIOLATION 7-38-020(A) CITATION ISSUED.
38
Management, food employee and conditional employee; knowledge, responsibilities and reporting
Inspector notes: NO WRITTEN EMPLOYEE HEALTH POLICY ON SITE. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED.
3
Food properly labeled; original container
Inspector notes: MISSING LABELS ON SOME BULK FOOD, SPICE ITEMS AND BULK RICE VINEGAR CONTAINER. MUST PROPERLY LABEL WITH COMMON NAME.
37
Contamination prevented during food preparation, storage & display
Inspector notes: ALL STORED ITEMS THROUGHOUT THE HALLWAY DRY STORAGE MUST BE ELEVATED FROM THE FLOORS 6" OR ABOVE.
39
Wiping cloths: properly used & stored
Inspector notes: ALL PREP AREA WET WIPING CLOTHS MUST BE HELD IN A CLEAN CONTAINER WITH A SANITIZING SOLUTION BETWEEN USE.
41
In-use utensils: properly stored
Inspector notes: MUST PROVIDE PROPER SCOOPS WITH INVERTED HANDLES FOR ALL DRY BULK FOODS AND A LADLE WITH A HANDLE FOR THE RICE VINEGAR.
43
Food & non-food contact surfaces cleanable, properly designed, constructed & used
Inspector notes: MUST PROVIDE PROPER SINK STOPPERS FOR THE KITCHEN THREE COMPARTMENT SINK.
47
Food & non-food contact surfaces cleanable, properly designed, constructed & used
Inspector notes: WOODEN SINK BASIN CABINET IN THE EMPLOYEE WASHROOM IN POOR REPAIR WITH DAMAGED, CHIPPING WOOD. MUST REPAIR/REPLACE TO BE SMOOTH AND CLEANABLE.
47
Plumbing installed; proper backflow devices
Inspector notes: LEAKS UNDER THE KITCHEN THREE COMPARTMENT AND HAND WASHING SINKS. BOTH REPAIRED WITH DUCT TAPE ON PIPES UNDER THE SINKS AND LEAKING ONTO THE FLOORS. MUST PROPERLY REPAIR.-----EXTREMELY SLOW DRAIN AT THE FRONT SUSHI PREP HAND WASHING SINK. MUST REPAIR.
51
Plumbing installed; proper backflow devices
Inspector notes: MUST INSTALL A ONE COMPARTMENT FOOD PREPARATION SINK IN THE FRONT SUSHI PREP AREA.
51
Physical facilities installed, maintained & clean
Inspector notes: ALL CLUTTER AND UNNECESSARY ITEMS STORED IN THE HVAC CLOSET MUST BE REMOVED AND ALL OTHER ITEMS STORED ELEVATED AND ORGANIZED.
55
Physical facilities installed, maintained & clean
Inspector notes: MISSING/CRACKED FLOOR DRAIN COVER IN THE EMPLOYEE WASHROOM. MISSING/ DAMAGED FLOOR TILES AT THE REAR KITCHEN COOLERS AND ICE MACHINE. MUST REPLACE ALL.
55
Physical facilities installed, maintained & clean
Inspector notes: DIRTY FLOORS WITH EXCESSIVE GREASE AND DEBRIS IN THE FOLLOWING AREAS: UNDER ALL COOKING EQUIPMENT AND COOLERS, AROUND METAL FLOOR BOX COVER AT THE COOKS LINE COOLER, UNDER AND AROUND THE GREASE TRAP OR THE COOKS LINE, THROUGHOUT HALLWAY STORAGE AND UNDER THE ICE BIN. INSTRUCTED TO CLEAN AND MAINTAIN ALL.
55
Physical facilities installed, maintained & clean
Inspector notes: MISSING FLOOR BASEBOARD COVING IN THE HALLWAY DRY STORAGE AREA AND RAW WOODEN COVING ON THE COOKS LINE. MUST REPLACE MISSING COVING AND PROVIDE NON-ABSORBENT COVING.
55
Physical facilities installed, maintained & clean
Inspector notes: WATER DAMAGED CEILING TILES IN BOTH WASHROOMS AND IN REAR KITCHEN. MUST REPLACE.----PEELING WALL CAULKING AT THE SUSHI PREP HAND SINK, MUST REPLACE.----RAW PRESSED WOODEN WALL AS A BACK SPLASH FOR THE FRONT SUSHI PREP TABLE. MUST PAINT/SEAL TO PROVIDE A SMOOTH CLEANABLE SURFACE.
55
Adequate ventilation & lighting; designated areas used
Inspector notes: MISSING LIGHT SHIELD ABOVE THE REAR KITCHEN TALL REACH-IN COOLER. MUST REPLACE/PROVIDE SHIELD.
56
Adequate ventilation & lighting; designated areas used
Inspector notes: OBSERVED EMPLOYEES PERSONAL BELONGINGS STORED IN THE FRONT FOOD PREP AREA. MUST PROVIDE A DESIGNATED STORAGE AREA, AWAY FROM FOOD PREP AND STORAGE, FOR EMPLOYEES BELONGINGS.
56
All food employees have food handler training
Inspector notes: NO PROOF OF FOOD HANDLER TRAINING OR CERTIFICATES FOR ALL REQUIRED EMPLOYEES. MUST PROVIDE.
57
Allergen training as required
Inspector notes: NO PROOF OF ALLERGEN TRAINING OR CERTIFICATE FOR THE CITY OF CHICAGO CERTIFIED FOOD MANAGER. MUST PROVIDE.
58
19
May 24, 2018
Routine
14 minor violations.
View 14 violations
Facilities to maintain proper temperature
Inspector notes: FOUND PREP COOLER IN THE KITCHEN AT AIR TEMP OF 51.2F. POTENTIALLY HAZARDOUS FOOD ARE STORED INSIDE THE UNIT: COOKED PORK,TOFU,RAW CHICKEN ETC.COOLER MUST MAINTAIN TEMP OF 40F AND BELOW. AFTER REMOVED FOOD PRODUCTS FROM INSIDE SAID COOLER, AT 4:15pm UNIT MAINTAINS AIR TEMP OF 48.7F. TAGGED UNIT "HELD FOR INSPECTION".DO NOT USE. CRITICAL VIOLATION:7-38-005(A)
2
Potentially hazardous food meets temperature requirement during storage, preparation display and service
Inspector notes: FOUND POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE:3# RAW CHICKEN AT TEMP OF 45.2F;6# OF COOKED PORK AT TEMP OF 44.5F TO 51.2F; 4# OF RAW BEEF AT TEMP BETWEEN 48.2F TO 52.5F; 3# OF FRESH PASTA AT TEMP OF 47F; 17 EACH QUAIL EGGS AT TEMP OF 47.7F; 2# OF TOFU DICED IN WATER AND WHOLE BLOCK AT TEMP OF 45.4F TO 45.9F; FISH AT TEMP OF 45F,ALL FOOD MENTIONED WAS STORED INSIDE THE TWO DOOR PREP COOLER.FOOD DISCARDED AND DENATURED BY THE EMPLOYEE.COLD FOOD MUST MAINTAIN TEMP OF 40F AND BELOW.POUNDS 20,VALUE 150 CRITICAL VIOLATION:7-38-005(A)
3
Hand washing facilities: with soap and sanitary hand drying devices, convenient and accessible to food prep area
Inspector notes: BOTH EXPOSED HAND SINK AT KITCHEN AND FRONT SUSHI AREA NOT ACCESSIBLE TO HAND WASHING. OBSERVED A CONTAINER WITH WATER AND THIN RICE PASTA SOAKING INSIDE THE EXPOSED HAND SINK IN THE KITCHEN,ALSO NO SOAP PROVIDED AT SAID SINK. OBSERVED PREPARED RAW CARROTS AND SWEET POTATOES IN CONTAINERS AND STORED INSIDE MOP SINK WITH RUNNING COLD WATER.EXPOSED HAND SINK AT SUSHI PREP AREA, WAS ALSO NOT ACCESSIBLE, A CONTAINER WITH WATER AND WHITE LINENS WAS STORED AT SAID SINK.ASKED TO REMOVE CONTAINER,WHICH THE EMPLOYEE DID, AND INFORMATION GIVEN TO KEEP SAID SINKS ACCESSIBLE AT ALL TIMES FOR HAND WASHING;HOWEVER BY THE TIME I WENT BACK TO WASH MY HANDS AGAIN THE SAME CONTAINER WAS AGAIN STORED INSIDE THE EXPOSED HAND SINK AT SUSHI AREA.EXPOSED HAND SINK MUST BE USED ONLY FOR HAND WASHING. CRITICAL VIOLATION:7-38-030.
12
* certified food manager on site when potentially hazardous foods are prepared and served
Inspector notes: NO CERTIFIED FOOD MANAGER ON SITE WHILE POTENTIALLY HAZARDOUS FOOD ARE HANDLED:RAW BEEF,TOFU,READY TO EAT CUT VEGETABLE,CHICHEN ETC. MANAGER REPORTED ON SIDE AT 2:21pm AFTER HE WAS INFORMED VIA PHONE BY EMPLOYEE OF PUBLIC HEALTH INSPECTION;INSPECTION WAS ALMOST DONE AND VIOLATION WERE OBSERVED PRIOR OF HIS ARRIVAL.INSTRUCTED AT LEAST ONE CERTIFIED FOOD MANAGER MUST BE ON SITE WHILE POTENTIALLY HAZARDOUS FOOD ARE HANDLED. SERIOUS VIOLATION:7-38-012
21
Clean multi-use utensils and single service articles properly stored: no reuse of single service articles
Inspector notes: PLASTIC UTENSILS FOR CUSTOMER USE MUST BE INVERTED,RELOCATE UNCOVERED WATER PITCHERS FROM PUBLIC VIEW OR PROVIDE LID FOR SAID PITCHERS.
31
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: BROKEN RUBBER GASKET AT TWO DOOR PREP COOLER ACROSS FROM COOKING EQUIPMENT.DOOR RUBBER GASKET WAS REPAIRED WITH DUCT TAPE(PRESENTLY TAPE IS FILTHY AND POROUS MATERIAL) WHICH IS COMING APART LEAVING A GAP AT BOTTOM OF UNIT.INSTRUCTED TO REPLACE RUBBER GASKET.SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT SURFACE. UPON MY RETURN OF 5-25-18, NEW RUBBER GASKET INSTALLED AT SAID UNIT. REMOVE/RELOCATE SOAP DISPENSER(FOR HANDS) FROM ABOVE THREE COMPARTMENT SINK.
32
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: GREASE DRIPPING FROM VENT DUCT THROUGH THE VENT COVER ON CEILING ABOVE THE CLEAN STORED UTENSILS(POTS,CONTAINERS ETC) AT EAST WALL.INSTRUCTED TO CLEAN VENT DUCT AND VENT COVER.
33
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: WOOD BASEBOARD COVING BY THE WEST WALL IS POROUS,BROKEN AND FILTHY. INSTRUCTED TO REPLACE WITH COVING/BASEBOARD WALL,SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT SURFACE. FLOOR THROUGHOUT THE PREP AND STORAGE AREAS MUST BE FREE OF DEBRIS,GREASE AND SPILLAGE.CLEAN AND MAINTAIN BROKEN FLOOR(CEMENT) UNDER THE THREE COMPARTMENT SINK MUST BE REPAIRED AND PROVIDE COVING/BASEBOARD WALL.SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT MATERIAL.REPLACE BROKEN MISSING FLOOR TILES THROUGHOUT THE KITCHEN.
34
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: BROKEN WALLS(HOLES) AND MISSING CEILING TILES IN PREP AREA,REPAIR/REPLACE AND MAINTAIN.SURFACE MUST BE SMOOTH CLEANABLE AND NON-ABSORBENT SURFACE. GREASE ON WALL SPECIALLY AT SIDES OF HOOD ABOVE COOKING EQUIPMENT,CLEAN AND MAINTAIN.
35
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: A MINIMAL OF ONE COMPARTMENT SINK MUST BE INSTALLED IN THE KITCHEN AND AT FRONT SUSHI AREA . DRAIN AND WATER PIPES REPAIRED WITH DUCT AND SCOTCH TAPES IS LEAKING UNDER THREE COMPARTMENT SINK,AND EXPOSED HAND SINK.REMOVE REPAIR WITH A SMOOTH,CLEANABLE AND NON-ABSORBENT SURFACE MATERIAL. OBSERVED EMPLOYEE USING PLASTIC FOR THREE COMPARTMENT SINK,INSTRUCTED TO PROVIDE THREE STOPPERS.
38
Linen: clean and soiled properly stored
Inspector notes: WIPING CLOTH MUST BE STORED INSIDE A BUCKET WITH SANITIZING SOLUTION IN EACH WORKING STATION.
39
Refrigeration and metal stem thermometers provided and conspicuous
Inspector notes: STEM THERMOMETER NOT IN WORKING CONDITION,INSTRUCTED TO REPLACE AND MAINTAIN SAID THERMOMETER.
40
Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored
Inspector notes: BROWN BAGS USED FOR CUSTOMER TO TAKE OUT FOOD MUST BE ELEVATED FROM FLOOR AND PROPERLY STORED.EXCESS ITEMS THROWN ON FLOOR INSIDE THE HOT WATER TANK STORAGE BY THE HALLWAY MUST BE ORGANIZED AND ELEVATE ITEMS 6"OFF THE FLOOR.
41
Appropriate method of handling of food (ice) hair restraints and clean apparel worn
Inspector notes: ANYONE ENTERING PREP AREA MUST WEAR HAIR RESTRAINT.
42
50
Dec 11, 2017
Routine
2 minor violations.
View 2 violations
Clean multi-use utensils and single service articles properly stored: no reuse of single service articles
Inspector notes: FOUND FOOD CONTAINERS NOT STORED PROPERLY. MUST STORE INVERTED.
31
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: FOUND FLOORS NOT CLEAN UNDER 3 COMPARTMENT SINK. MUST CLEAN AND SANITIZE.
34
90
May 23, 2017
Routine
2 minor violations.
View 2 violations
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: FOUND FLOORS NOT CLEAN UNDER 3 COMPARTMENT SINK AREAS. MUST CLEAN AND SANITIZE.
34
Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored
Inspector notes: FOUND MOPS AND BROOMS NOT STORED PROPERLY. (DIRTY MOPS AND BROOMS STORED UP AGAINST WALLL DRIPPING ONTO FLOORS). MUST RELOCATE.
41
90
Dec 6, 2016
Routine
4 minor violations.
View 4 violations
Potentially hazardous food meets temperature requirement during storage, preparation display and service
Inspector notes: OBSERVED SUSHI RICE HELD IN ROOM TEMPERATURES AT 74.5F. MANAGER UNABLE TO PROVIDE SUSHI RICE PH TEST RESULS. INSTRUCTED SUSHI RICE MUST BE HELD AT 40.0F OR BELOW OR MUST BE LAB TESTED WITH RESULTS ON PREMISES. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF FOOD APPROXIMATELY 3LBS OF FOOD VALUE OF $30. CRITICAL VIOLATION 7-38-005(a)
3
Food in original container, properly labeled: customer advisory posted as needed
Inspector notes: MUST LABEL ALL BULK FOOD STORAGE CONTAINERS IN REAR FOOD PREP AREA.
30
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: OBSERVED DUST BUILD UP ON CEILING VENTS IN REAR PREP AREA ABOVE ICE MACHINE. MUST CLEAN AND MAINTAIN.
35
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: OBSERVED HAND WASHING SINK IN EMPLOYEES WASHROOM DRAINING SLOW. MUST REPAIR AND MAINTAIN.
38
82
May 5, 2016
License
4 minor violations.
View 4 violations
Clean multi-use utensils and single service articles properly stored: no reuse of single service articles
Inspector notes: MUST PROPERLY STORE, INVERT ALL CLEAN MULTI-USE UTENSILS, DISHES IN KITCHEN PREP AREA TO PREVENT CONTAMINATION.
31
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: OBSERVED WATER DAMAGED CEILING TILES INSIDE WASHROOMS AND KITCHEN FOOD PREP AREA ABOVE FOOD STORAGE SHELVING. MUST REPAIR AND MAINTAIN. OBSERVED OPEN INTO CEILING IN KITCHEN PREP AREA ABOVE COOKING EUIPMENT. MUST SEAL AND MAINTAIN. OBSERVED PEELING PAINT ON WALL IN REAR PREP AREA BEHIND CHEST FREZER. MUST REPAINT AND MAINTAIN. WALLS MUST BE SMOOTH AND EASILY CLEANABLE SURFACES. MUST REPAIR BASEBOARD AROUND WALLS IN KITCHEN FOOD PREP AREA.
35
Toilet room doors self closing: dressing rooms with lockers provided: complete separation from living/sleeping quarters
Inspector notes: OBSERVED EMPLOYEES WASHROOM DOOR NOT SELF-CLOSING. MUST PROVIDE A SELF CLOSING DEVICE AND MAINTAIN.
37
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: OBSERVED NO BACKFLOW PREVENTION DEVICE AT THE MOP SINK INSTRUCTED TO PROVIDE UNDER CITY PRESSURE.
38
82
Frequently Asked Questions
When was Earth's Kitchen last inspected?
The most recent health inspection at Earth's Kitchen on file is from Apr 17, 2019. The public record contains seven inspections in total.
What is the most common violation at Earth's Kitchen?
Across the inspection record, “physical facilities installed, maintained & clean” has been cited 10 times, more than any other issue at Earth's Kitchen.
Has Earth's Kitchen's inspection record improved over time?
No. Recent inspections at Earth's Kitchen have averaged around 19 violations per visit, up from roughly three earlier in the record.
What does a high risk rating mean?
A high risk rating at Earth's Kitchen means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
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