Kim Long Restaurant
Last inspected: May 3, 2012
67
Score
Going back to 2010, Kim Long Restaurant has three inspections in the public record. The most recent report on file is from May 3, 2012. A medium risk score generally means inspectors found things to fix, though most weren't urgent. The file hasn't been updated since May 3, 2012, so take the current picture with that in mind.
There hasn't been much movement either way: counts have stayed near eight violations per visit across recent inspections.
When inspectors have written things up, “food and non-food contact surfaces properly designed” has been the most frequent reason, cited three times.
The city-wide average sits at 81, which Kim Long Restaurant's 67 doesn't quite reach. The inspection history reads as standard for a restaurant of this size.
3
Inspections
0
Critical latest
0
Major latest
8
Minor latest
Inspection History
May 3, 2012
Routine
8 minor violations.
View 8 violations
Food in original container, properly labeled: customer advisory posted as needed
Inspector notes: Foods stored in plastic shopping bags. Instructed to stored foods in food grade material/containers. Foods inside coolers and bulk storage containers not labeled or dated. Instructed to label and date all foods not in original containers.
30
Clean multi-use utensils and single service articles properly stored: no reuse of single service articles
Inspector notes: Multi use utensils not properly stored. Instructed to invert utensil to prevent contamination before use.
31
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: Storage racks inside walk-n cooler rusted. Instructed to apply non-toxic sealant to racks.
32
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: Sinks, utensils, cooking equipment, coolers, bulk storage containers and storage shelves not cleaned. Instructed to detail clean and sanitize.
33
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: Floor through-out premises not maintained. Instructed to repair unleveled floor, replace missing and damaged floor tile, repaint rusty walk-in cooler floor and detail clean floor daily.
34
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: Walls and ceiling not maintained. Instructed to replace all damaged ceiling tile and remove excessive foam along walls and seal all gaps.
35
Lighting: required minimum foot-candles of light provided, fixtures shielded
Inspector notes: Adequate light not provided in prep area. Instructed to install more light.
36
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: Ventilation not working in toilet room. Instructed to repair exhaust fan.
38
67
Apr 1, 2010
Reinspection
7 minor violations.
View 7 violations
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: FOUND CHEST FREEZER DOOR IN REAR (BY 3 COMPARTMENT SINK) IN POOR REPAIR WITH EXPOSED INSULATION HANGING. INSTRUCTED TO FIX OR REPLACE.---- INSTRUCTED TO REPLACE BROKEN PAPER TOWEL HOLDER AT EXPOSED HAND SINK IN FRONT FOOD PREP AREA.-----MUST REPLACE BROKEN RUBBER GASKET AROUND PREP COOLER 3 DOOR (FAR LEFT).
32
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: INSTRUCTED TO CLEAN AND MAINTAIN FLOORS ALONG THE WALLS AND IN ALL CORNERS IN REAR PREP AREA ESPECIALLY UNDER AND AROUND COOLERS, COOKING EQUIPMENT, UNDER STORAGE SHELVES AND FLOORS THROUGHOUT BASEMENT.
34
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: INSTRUCTED TO SEAL GAP/OPENING WALLS ABOVE 3 COMPARTMENT SINK, BEHIND PREP COOLER, AND ON CEILING ABOVE STORAGE SHELVES IN THE KITCHEN.
35
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: INSTRUCTED TO REPAIR LEAKY FAUCET NECK AT EXPOSED HAND SINK IN FRONT FOOD PREP AREA.---- MUST PROVIDE DRAIN STOPPERS AT 3 COMPARTMENT SINK IN REAR.
38
Refrigeration and metal stem thermometers provided and conspicuous
Inspector notes: INSTRUCTED TO PROVIDE THERMOMETER VISIBLE INSIDE ALL COOLERS.
40
Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored
Inspector notes: INSTRUCTED TO REMOVE ALL UNNECESSARY ARTICLES STORED BEHIND FRONT COUNTER SHELVES, AND IN BASEMENT (EG BUCKETS, CLUTTER ETC). -----NOTED LITTER ON GROUND IN REAR EXIT/OUTSIDE AREA AND UNDER AND AROUND GARBAGE DUMPSTER.
41
Food (ice) dispensing utensils, wash cloths properly stored
Inspector notes: OBSERVED WASHCLOTH THROUGHOUT COOKING AREA. INSTRUCTED TO PROPERLY STORE IN A SEPARATE CLEAN CONTAINER TO PREVENT CONTAMINATION
43
70
Mar 24, 2010
Complaint
9 minor violations.
View 9 violations
Adequate number, convenient, accessible, properly designed and installed
Inspector notes: When toilet and lavatory facilities are provided for the patrons of food establishments, such facilities shall be adequate in number, convenient, accessible, properly designed, and installed according to the municipal code. FOUND HAND SINK AT EMPLOYEE/CUSTOMER WASHROOM NOT PROPERLY MAINTAINED. HOT RUNNING WATER DRIPPING (NO WATER PRESSURE). INSTRUCTED TO FIX. HAND SINK MUST BE WITH HOT AND COLD RUNNING WATER UNDER CITY PRESSURE. SERIOUS CITATION ISSUED 7-38-030.
26
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. FOUND CHEST FREEZER DOOR IN REAR (BY 3 COMPARTMENT SINK) IN POOR REPAIR WITH EXPOSED INSULATION HANGING. INSTRUCTED TO FIX OR REPLACE.---- INSTRUCTED TO REPLACE BROKEN PAPER TOWEL HOLDER AT EXPOSED HAND SINK IN FRONT FOOD PREP AREA.-----MUST REPLACE BROKEN RUBBER GASKET AROUND PREP COOLER 3 DOOR (FAR LEFT).
32
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. INSTRUCTED TO CLEAN AND MAINTAIN FLOORS ALONG THE WALLS AND IN ALL CORNERS IN REAR PREP AREA ESPECIALLY UNDER AND AROUND COOLERS, COOKING EQUIPMENT, UNDER STORAGE SHELVES AND FLOORS THROUGHOUT BASEMENT.
34
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: The walls and ceilings shall be in good repair and easily cleaned. INSTRUCTED TO SEAL GAP/OPENING WALLS ABOVE 3 COMPARTMENT SINK, BEHIND PREP COOLER, AND ON CEILING ABOVE STORAGE SHELVES IN THE KITCHEN.
35
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: 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. INSTRUCTED TO REPAIR LEAKY FAUCET NECK AT EXPOSED HAND SINK IN FRONT FOOD PREP AREA.---- MUST PROVIDE DRAIN STOPPERS AT 3 COMPARTMENT SINK IN REAR.
38
Linen: clean and soiled properly stored
Inspector notes: Soiled and clean linens, coats, and aprons shall be properly stored.OBSERVED WASHCLOTH THROUGHOUT COOKING AREA. INSTRUCTED TO PROPERLY STORE IN A SEPARATE CLEAN CONTAINER TO PREVENT CONTAMINATION.
39
Refrigeration and metal stem thermometers provided and conspicuous
Inspector notes: All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units. INSTRUCTED TO PROVIDE THERMOMETER VISIBLE INSIDE ALL COOLERS.
40
Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored
Inspector notes: 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. INSTRUCTED TO REMOVE ALL UNNECESSARY ARTICLES STORED BEHIND FRONT COUNTER SHELVES, AND IN BASEMENT (EG BUCKETS, CLUTTER ETC). -----NOTED LITTER ON GROUND IN REAR EXIT/OUTSIDE AREA AND UNDER AND AROUND GARBAGE DUMPSTER.
41
Food (ice) dispensing utensils, wash cloths properly stored
Inspector notes: Between uses and during storage ice dispensing utensils and ice receptacles shall be stored in a way that protects them from contamination. OBSERVED WASHCLOTH THROUGHOUT COOKING AREA. INSTRUCTED TO PROPERLY STORE IN A SEPARATE CLEAN CONTAINER TO PREVENT CONTAMINATION.
43
64
Frequently Asked Questions
When was Kim Long Restaurant last inspected?
The most recent health inspection at Kim Long Restaurant on file is from May 3, 2012. The public record contains three inspections in total.
What is the most common violation at Kim Long Restaurant?
Across the inspection record, “food and non-food contact surfaces properly designed” has been cited three times, more than any other issue at Kim Long Restaurant.
Has Kim Long Restaurant's inspection record improved over time?
Results have been roughly steady. Inspections at Kim Long Restaurant have averaged around eight violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Kim Long Restaurant means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
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