Kith & Kin — Webster Street Cafe
Last inspected: Aug 29, 2011
67
Score
Kith & Kin — Webster Street Cafe appears in inspection records seven times, starting in 2010. The most recent report on file is from Aug 29, 2011. The medium risk tier sits in the middle: not spotless, but not alarming either. Note that Kith & Kin — Webster Street Cafe's inspection history hasn't been updated since Aug 29, 2011; current conditions may have shifted from what the file shows.
Recent inspections have turned up roughly the same number of issues each time, hovering near six violations per visit.
The pattern that stands out is “food and non-food contact surfaces properly designed”, which has been cited five times.
The city-wide average sits at 81, which Kith & Kin — Webster Street Cafe's 67 doesn't quite reach. The full record sits in fairly typical territory for a working restaurant.
7
Inspections
0
Critical latest
0
Major latest
8
Minor latest
Inspection History
Aug 29, 2011
Routine
8 minor violations.
View 8 violations
Food in original container, properly labeled: customer advisory posted as needed
Inspector notes: All food not stored in the original container shall be stored in properly labeled containers. ALL BULK FOODS MUST BE LABELED. ALL PREPARED FOODS IN ALL COOLERS MUST BE LABELED AND DATED.
30
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. EXCESSIVE RUST IN BAR FOUR COMPARTMENT SINK. MUST REMOVE. MISSING DOOR HANDLE ON KITCHEN TALL REACH-IN COOLER AND TORN RUBBER GASKET ON SAME COOLER DOOR. MUST REPAIR/REPLACE BOTH.
32
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. FOOD SLICER IN BASEMENT PREP DIRTY WITH FOOD DEBRIS. MUST CLEAN AND SANITIZE AFTER EACH USE.
33
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. MISSING/DAMAGED FLOOR TILES AROUND DRAIN IN WALK-IN COOLER, MUST REPLACE. MUST NOT USE RAW WOOD OR CARDBOARD ON WALK-IN COOLER FLOOR TO PROP SHELVING. GREASE ON FLOOR ON COOKS LINE. DEBRIS ON FLOOR IN REAR DRY STORAGE/LIQUOR STORAGE. MUST CLEAN ALL.
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. FOOD PLATTER ON WALL ABOVE KITCHEN EXPOSED HAND SINK AND DOOR NEXT TO COOKS LINE. MUST CLEAN. WATER DAMAGED CEILING TILES IN LADIES WASHROOM. MUST REPLACE. DAMAGED WALL BASEBOARD UNDER AND ALONG WALL AT BASEMENT EXPOSED HAND SINK. MUST REPAIR AND REPLACE COVING. WALL AT BASEMENT PREP TABLE WITH CHIPPING PLASTER. MUST REPAIR AND MAKE SMOOTH AND CLEANABLE.
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. BASEMENT EXPOSED HAND SINK NOT SECURED TO WALL. MUST SECURE
38
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. MUST PROVIDE FOR ALL.
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. UNUSED STOVE IN KITCHEN, EQUIPMENT ON REAR PATIO MUST BE REMOVED. ALL STORED ITEMS IN ALL STORAGE AREAS INCLUDING REAR BAR MUST BE ELEVATED, ORGANIZED AND UNNECESSARY ITEMS REMOVED.
41
67
May 19, 2011
Complaint
9 minor violations.
View 9 violations
No evidence of rodent or insect outer openings protected/rodent proofed, a written log shall be maintained available to the inspectors
Inspector notes: All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines. OBSERVED APPROXIMATELY 75 TO 100 MICE DROPPINGS UNDER FRONT BAR ALONG BASEBOARDS, UNDER AND AROUND BAR COOLER AND STORAGE SHELVING BEHIND BAR INSIDE BAR CLOSET. INSTRUCTED TO HAVE PEST CONTROL CO. SERVICE ESTABLISHMENT FOR MICE. MUST SEAL ANY OPENINGS OR HOLES FOUND THROUGHOUT BAR. REMOVE ALL ITEMS STORED ON FLOOR, CLEAN AND SANITIZE ALL EFFECTED AREAS.
18
Food in original container, properly labeled: customer advisory posted as needed
Inspector notes: All food not stored in the original container shall be stored in properly labeled containers. READY TO EAT NUTS MUST BE LABELED.
30
Clean multi-use utensils and single service articles properly stored: no reuse of single service articles
Inspector notes: Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use. EXPOSED TABLEWARES IN DINING ROOM MUST BE COVERED/WRAPPED/PROTECTED.
31
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. INTERIOR ICE MACHINE MUST CLEAN AND SANITIZE.
33
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. FLOOR UNDER COOKS LINE EQUIPMENT, BEHIND ICE MACHINE, THROUGHOUT KITCHEN AND SERVER COFFEE STATION WITH EXCESSIVE GREASE, FOOD DEBRIS AND DIRT. MUST CLEAN AND MAINTAIN. FLOOR BEHIND REAR BAR AND DINING ROOM CLOSET WITH DIRT AND DEBRIS. MUST CLEAN AND ELEVATE ALL STORED ITEMS 6" OR ABOVE. MUST NOT USE MILK CRATES AS SHELVING BEHIND BAR. FLOORS UNDER SHELVING MUST BE ACCESSIBLE FOR CLEANING. FLOOR THROUGHOUT WINE STORAGE WITH DEBRIS. MUST CLEAN. LIQUID SPILLAGE ON FLOOR INSIDE BASEMENT LIQUOR WALK-IN COOLER. MUST CLEAN. FLOOR IN BASEMENT AT DISH AREA WITH CHIPPING CEMENT. MUST REPAIR AND MAKE SMOOTH AND CLEANABLE.
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. WATER DAMAGED CEILING TILES THROUGHOUT LADIES WASHROOM. MUST REPLACE. CRACKED AND DAMAGED WALL CAULKING AT KITCHEN ONE COMPARTMENT SINK. MUST REPLACE.
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. BOTH HOT WATER HANDLES IN LADIES WASHROOM DO NOT TURN OFF/STRIPPED NOZZLES. MUST REPAIR. THE FOLLOWING SINKS FOUND EXTREMELY DIRTY AND WITH FOOD DEBRIS: FRONT AND REAR BAR THREE COMPARTMENT, FRONT AND REAR BAR EXPOSED HAND WASHING, BASEMENT EXPOSED HAND WASHING. MUST CLEAN ALL AND MAINTAIN. LEAK UNDER KITCHEN ONE COMPARTMENT SINK ONTO FLOOR. MUST REPAIR. BROKEN SPRAY ARM AT DISH MACHINE. MUST REPAIR/REPLACE.
38
Linen: clean and soiled properly stored
Inspector notes: Soiled and clean linens, coats, and aprons shall be properly stored. CLEAN LINENS MUST NOT BE STORED ON FLOOR IN WINE STORAGE ROOM.
39
Appropriate method of handling of food (ice) hair restraints and clean apparel worn
Inspector notes: All employees shall be required to use effective hair restraints to confine hair. ALL EMPLOYEES IN FOOD PREP AREA.
42
64
Feb 15, 2011
Reinspection
No violations found.
100
Feb 9, 2011
Tag Removal
8 minor violations.
View 8 violations
Previous minor violation(s) corrected 7-42-090
Inspector notes: VIOLATION REMAINS FROM 2-8-11.
29
Food in original container, properly labeled: customer advisory posted as needed
Inspector notes: VIOLATION REMAINS FROM 2-8-11
30
Clean multi-use utensils and single service articles properly stored: no reuse of single service articles
Inspector notes: VIOLATION REMAINS FROM 2-8-11
31
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: VIOLATION REMAINS FROM 2-8-11.
32
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: VIOLATION REMAINS FROM 2-8-11.
34
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: VIOLATION REMAINS FROM 2-8-11.
38
Refrigeration and metal stem thermometers provided and conspicuous
Inspector notes: VIOLATION REMAINS FROM 2-8-11.
40
Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored
Inspector notes: VIOLATION REMAINS FROM 2-8-11.
41
67
Feb 8, 2011
Complaint
9 minor violations.
View 9 violations
Sanitizing rinse for equipment and utensils: clean, proper temperature, concentration, exposure time
Inspector notes: 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. CHEMICAL DISH MACHINE NOT PROPERLY DISPENSING ADEQUATE CHLORINE SANITIZER WHILE DISHES WERE BEING WASHED. FOUND CONCENTRATION TO BE LESS THAN 10 PPM WITH FINAL RINSE TEMPERATURE AT 138F. MACHINE TAGGED HELD FOR INSPECTION AND MUST NOT USE UNTIL PROPERLY DISPENSING AT 100 PPM AND SUPERVISOR NOTIFIED AT 312-746-7855 FOR INSPECTION AND TAG REMOVAL.
8
Previous minor violation(s) corrected 7-42-090
Inspector notes: A separate and distinct offense shall be deemed to have been committed for each Minor violation that is not corrected upon re-inspection by the health authority. PREVIOUS MINOR VIOLATIONS FROM 7-23-10 #154426 NOT CORRECTED. #34-FLOORS IN THE FOLLOWING MUST CLEAN, UNDER FRONT BAR, IN DINING ROOM STORAGE CLOSET, POOLING LIQUID ON FLOOR OF BASEMENT LIQUOR COOLER. FLOOR OF BASEMENT THROUGHOUT MUST BE SMOOTH AND CLEANABLE. NO OPEN GAPS, DIPS, MISSING CEMENT OR POOLING WATER. MUST REPAIR. #35-WATER DAMAGED CEILING TILES IN LADIES WASHROOM MUST REPLACE. MUST CLEAN WALLS AND CEILING IN BASEMENT WALK-IN COOLER AND PROPERLY SEAL ALL OPEN SEAMS IN WALLS AND CEILING.
29
Food in original container, properly labeled: customer advisory posted as needed
Inspector notes: All food not stored in the original container shall be stored in properly labeled containers. ALL BULK FOOD CONTAINERS MUST BE LABELED.
30
Clean multi-use utensils and single service articles properly stored: no reuse of single service articles
Inspector notes: Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use. ALL POT/PANS MUST BE STORED INVERTED. ALL EXPOSED TABLEWARES MUST BE COVERED OR WRAPPED.
31
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. THE FOLLOWING FOUND DIRTY WITH DEBRIS, MUST CLEAN AND MAINTAIN. BAR EXPOSED AND 4 COMPARTMENT SINK. REAR BAR 3 COMPARTMENT SINK. UNUSED DRAWER COOLERS ON COOKS LINE STORED WITH DIRTY UTENSILS AND DIRTY USED PARCHMENT PAPER. MUST CLEAN. MUST NOT USE TIN FOIL AS LINER FOR SHELVING AT DISH MACHINE AREA.
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. FLOORS IN THE FOLLOWING AREA MUST CLEAN, REMOVE DEBRIS. UNDER SERVER COFFEE STATION. FLOOR DRAIN IN BASEMENT WALK-IN COOLER DAMAGED, CRACKED, MISSING TILE WITH ACCUMULATE FOOD DEBRIS. MUST REPAIR/CLEAN. MUST NOT USE WADDED CARDBOARD OR DISHWARES TO PROP UP METAL SHELVING LEGS IN BASEMENT OR DISH MACHINE DRYING RACK.
34
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. BASEMENT EXPOSED HAND SINK MUST HAVE HOT AND COLD RUNNING WATER AT ALL TIMES. INSTRUCTED MUST DO ALL FOOD PREP IN 1ST FLOOR KITCHEN UNTIL SINK REPAIRED.
38
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. MUST PROVIDE FOR ALL UNITS.
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. MUST REMOVE BBQ GRILL FROM PREMISES.
41
64
Jul 23, 2010
Reinspection
3 minor violations.
View 3 violations
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: VIOLATION REMAINS
32
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: VIOLATION REMAINS.
34
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: VIOLATION REMAINS.
35
86
Jul 16, 2010
Routine
10 minor violations.
View 10 violations
Sanitizing rinse for equipment and utensils: clean, proper temperature, concentration, exposure time
Inspector notes: 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. CHEMICAL DISH MACHINE BEING USED/WASHING AT THIS TIME NOT DISPENSING SANITIZER. SANITIZER CONTAINER FOUND EMPTY. MANAGEMENT CHANGED CHEMICAL CONTAINER DURING INSPECTION. INSTRUCTED TO RE-WASH ALL DISHWARE AND UTENSILS.
8
No evidence of rodent or insect outer openings protected/rodent proofed, a written log shall be maintained available to the inspectors
Inspector notes: All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines. ALL EXIT DOORS FOUND NOT TIGHT FITTING/RODENT OR INSECT PROOFED. REAR KITCHEN SCREEN DOOR BEING USED WITH OPEN 1/2 INCH GAPS ON BOTTOM AND BOTH SIDES AND OPEN AT SCREEN. BASEMENT SCREEN DOOR BEING USED AND FRONT ENTRANCE DOOR WITH OPEN 1/4 INCH GAP ON BOTTOM. INSTRUCTED TO MAKE ALL TIGHT FITTING.
18
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. MUST PROVIDE LIDS FOR ALL BAR ICE BINS.
32
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. COOKS LINE HOOD WITH EXCESSIVE DUST MUST CLEAN. BAR FOUR COMPARTMENT AND EXPOSED HAND SINK DIRTY/STAINED. MUST CLEAN AND MAINTAIN.
33
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. FLOORS IN THE FOLLOWING WITH DEBRIS MUST CLEAN, UNDER FRONT BAR, UNDER BASEMENT STORAGE RACKS, IN DINING ROOM STORAGE CLOSET. POOLING LIQUID ON FLOOR IN BASEMENT LIQUOR COOLER. FLOOR OF BASEMENT THROUGHOUT MUST BE SMOOTH AND EASILY CLEANABLE. NO GAPS, DIPS, MISSING CEMENT OR POOLING WATER. MUST REPAIR, MAKE SMOOTH AND CLEANABLE.
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. WALL UNDER KITCHEN EXPOSED HAND SINK WITH OPEN HOLE/MISSING TILES. MISSING/CHIPPING WALL TILES AT FRONT KITCHEN PREP TABLE, MUST REPAIR ALL. WATER DAMAGED CEILING TILES IN LADIES WASHROOM, MUST REPLACE. MUST CLEAN WALLS AND CEILING IN BASEMENT WALK IN COOLER AND SEAL ALL OPEN SEAMS IN WALLS AND CEILING.
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. LEAK UNDER BASEMENT UTILITY MOP SINK, MUST REPAIR.
38
Linen: clean and soiled properly stored
Inspector notes: Soiled and clean linens, coats, and aprons shall be properly stored. CLEAN LINEN MUST NOT BE STORED IN REAR WASHROOM.
39
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. ALL UNNECESSARY ITEMS STORED IN BASEMENT REAR STORAGE MUST BE ORGANIZED/ELEVATED TO PREVENT HARBORAGE.
41
Appropriate method of handling of food (ice) hair restraints and clean apparel worn
Inspector notes: All employees shall be required to use effective hair restraints to confine hair. IN FOOD PREP.
42
61
Frequently Asked Questions
When was Kith & Kin — Webster Street Cafe last inspected?
The most recent health inspection at Kith & Kin — Webster Street Cafe on file is from Aug 29, 2011. The public record contains seven inspections in total.
What is the most common violation at Kith & Kin — Webster Street Cafe?
Across the inspection record, “food and non-food contact surfaces properly designed” has been cited five times, more than any other issue at Kith & Kin — Webster Street Cafe.
Has Kith & Kin — Webster Street Cafe's inspection record improved over time?
Results have been roughly steady. Inspections at Kith & Kin — Webster Street Cafe have averaged around six violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Kith & Kin — Webster Street Cafe 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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