Kyoto Sushi Restaurant
Last inspected: Jun 13, 2014
78
Score
Going back to 2011, Kyoto Sushi Restaurant has four inspections in the public record. The latest inspection on file is from Jun 13, 2014. Low risk indicates the latest report didn't flag anything that would worry the average customer. The most recent inspection at Kyoto Sushi Restaurant is from Jun 13, 2014, and nothing newer appears in the public record.
The trend has been favorable: violation counts have eased from around eight violations to closer to five violations per visit over the last few inspections.
“Food and non-food contact surfaces properly designed” comes up most often, recorded three times in the inspection record.
That's lower than the typical Chicago restaurant, which scores around 81. The record reflects steady performance over time.
4
Inspections
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Critical latest
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Major latest
5
Minor latest
Inspection History
Jun 13, 2014
Routine
5 minor violations.
View 5 violations
Clean multi-use utensils and single service articles properly stored: no reuse of single service articles
Inspector notes: ALL CLEAN UTENSILS POTS AND PANS,TRAYS, MUST BE STORED UPSIDE DOWN/INVERTED.
31
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: CAULK AROUND THE EXPOSED HAND SINK WORN OUT,WITH BLACK MOLDY LIKE SUBSTANCE. MUST RE CAULK AND MAINTAIN.
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Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: MUST CLEAN AND SANITIZE INTERIOR PANEL OF THE ICE MACHINE AND MAINTAIN.
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Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: MUST CLEAN IN DETAIL THE HOOD WITH GREASE AND DUST BUILD-UP. CLEAN IN DETAIL THE EXIT DOOR AND MAINTAIN.WALLS INSIDE THE WALK IN COOLER WITH PEELING PAINT. MUST SCRAPE PEELING PAINT AND MAINTAIN.
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No smoking regulations
Inspector notes: FOUND NO "NO SMOKING" SIGN POSTED ON THE ENTRANCE DOOR. INSTRUCTED TO POST A "NO SMOKING " SIGN ON ALL ENTRANCE DOOR. CITATION ISSUED CLEAN INDOOR AIR ORDINANCE. 7-32-020B.
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78
Apr 11, 2013
Reinspection
4 minor violations.
View 4 violations
Previous serious violation corrected, 7-42-090
Inspector notes: PREVIOUS SERIOUS VIOLATION FROM 4-3-13 NOT CORRECTED.#29-.#34- FLOORS THROUGHOUT REAR COOKS LINE WITH EXCESSIVE GREASE AND FOOD DEBRIS, MUST CLEAN AND MAINTAIN.#35-EXCESSIVE GREASE ON WALL OF COOKS LINE. MUST CLEAN/REMOVE.CRITICAL CITATION ISSUED. 7-42-090. EMPLOYEES ARE CLEANING DURING THIS INSPECTION.
14
Previous minor violation(s) corrected 7-42-090
Inspector notes: SEE VIOLATION #14.
29
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: THE FOLLOWING EQUIPMENT MUST CLEAN: INTERIOR COOKS LINE COOLERS.
33
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: FLOOR UNDER DISH MACHINE AREA WITH DIRT, DEBRIS. ALL STORED ITEMS THROUGHOUT DISH AREA.
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82
Apr 3, 2013
Complaint
12 minor violations.
View 12 violations
Source sound condition, no spoilage, foods properly labeled, shellfish tags in place
Inspector notes: ONE SHELLFISH TAG ON PREMISES FOR OYSTERS WITH SHIPPING DATE 2-26-13. FRESH OYSTERS AND MUSSELS LISTED ON MENU. MUST RETAIN SHELLFISH TAGS FOR A MINIMUM OF 90 DAYS. CRITICAL CITATION ISSUED 7-38-005(B-2).
1
Source of cross contamination controlled i.e. cutting boards, food handlers, utensils, etc
Inspector notes: OBSERVED DURING INSPECTION CLEAN PANS,DISHES, CUTTING BOARDS AND COOKING UTENSILS STORED INSIDE AND ON TOP OF DIRTY UTILITY MOP SINK. INSTRUCTED MANAGEMENT TO REMOVE RE-WASH, RINSE AND SANITIZED AND REVIEWED PROPER USE OF UTILITY MOP SINK. CRITICAL CITATION ISSUED 7-38-005(A).
4
Hand washing facilities: with soap and sanitary hand drying devices, convenient and accessible to food prep area
Inspector notes: NO PAPER TOWELS AT REAR PREP EXPOSED HAND SINK AND TOWELS AT FRONT SUSHI PREP NOT ACCESSIBLE. MANAGEMENT PROVIDED FOR BOTH SINKS. CRITICAL CITATION ISSUED. 7-38-030.
12
Previous minor violation(s) corrected 7-42-090
Inspector notes: PREVIOUS MINOR VIOLATIONS FROM 1-11-11 NOT CORRECTED. #32- INTERIOR WOODEN STORAGE CABINETS AT SUSHI BAR WITH DIRT AND DEBRIS, MUST CLEAN. MUST NOT USE TIN FOIL AS LINER FOR EQUIPMENT ON COOKS LINE.#34- FLOORS THROUGHOUT REAR COOKS LINE WITH EXCESSIVE GREASE AND FOOD DEBRIS, MUST CLEAN AND MAINTAIN. MISSING BASEBOARD TILES, CRACKED AND IN POOR REPAIR ON COOKS LINE. MUST REPLACE/REPAIR.#35-EXCESSIVE GREASE ON WALL OF REAR COOKS LINE. MUST CLEAN AND MAINTAIN.#40- MUST PROVIDE INTERNAL THERMOMETER FOR FRONT SUSHI PREP 2 DOOR COOLER.SERIOUS CITATION ISSUED 7-42-090.
29
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: SHELVING UNDER SUSHI DISPLAY COOLERS WITH FOOD DEBRIS. MUST REMOVE, MAINTAIN CLEAN.
32
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: THE FOLLOWING EQUIPMENT MUST CLEAN: INTERIOR BOTH SUSHI PREP COOLERS, INTERIOR COOKS LINE COOLERS, INTERIOR/EXTERIOR TOASTER OVEN.
33
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: FLOOR UNDER DISH MACHINE AREA WITH DIRT, DEBRIS. ALL STORED ITEMS THROUGHOUT DISH AREA AND REAR HALLWAY STORAGE MUST BE ELEVATED FROM FLOOR 6" OR ABOVE.
34
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: DIRTY DUSTY WALL FAN AT DISH MACHINE AREA. MUST CLEAN AND MAINTAIN.
35
Lighting: required minimum foot-candles of light provided, fixtures shielded
Inspector notes: MISSING LIGHT SHIELD END CAPS AT REAR PREP AND DISH MACHINE AREA. MUST REPLACE.
36
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: LEAK UNDER THREE COMPARTMENT SINK. MUST REPAIR. ONE COMPARTMENT PREP SINK ON COOKS LINE AND SUSHI PREP EXPOSED HAND SINK EXTREMELY DIRTY WITH GREASE AND DEBRIS. MUST CLEAN AND MAINTAIN.
38
Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored
Inspector notes: MUST NOT STORE PERSONAL BELONGINGS SUCH AS CLOTHES, SHOES, BACK PACKS IN FOOD PREP AREAS.
41
Food (ice) dispensing utensils, wash cloths properly stored
Inspector notes: SUSHI PREP AND COOKS LINE WIPING CLOTHS MUST BE STORED IN A CLEAN CONTAINER WITH A SANITIZING SOLUTION.
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55
Jan 11, 2011
Routine
9 minor violations.
View 9 violations
Potentially hazardous food meets temperature requirement during storage, preparation display and service
Inspector notes: All hot food shall be stored at a temperature of 140F or higher. OBSERVED DURING INSPECTION SUSHI RICE IN HOT HOLDING UNIT IN REAR PREP AT 72.1F. NO DOCUMENTATION ON PREMISES OF BIOLOGICAL TESTING OF PH LEVELS OF SUSHI RICE. RICE DISCARDED AND INSTRUCTED UNTIL SUCH DOCUMENTATION IS OBTAINED ALL SUSHI RICE MUST BE HELD AT 140F OR ABOVE.
3
Source of cross contamination controlled i.e. cutting boards, food handlers, utensils, etc
Inspector notes: 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. OBSERVED DURING INSPECTION CLEAN POTS, PANS AND COOKING UTINSELS STORED INSIDE AND ON TOP OF DIRTY UTILITY MOP SINK. INSTRUCTED MANAGEMENT TO REMOVE RE-WASH, RINSE AND SANITIZED AND REVIEWED PROPER USE OF UTILITY MOP SINK.
4
Hand washing facilities: with soap and sanitary hand drying devices, convenient and accessible to food prep area
Inspector notes: Adequate and convenient hand washing facilities shall be provided for all employees. OBSERVED DURING INSPECTION PAPER TOWEL NOT ABLE TO DISPENSE AT SUSHI BAR EXPOSED HAND SINK. NO PAPER TOWEL AT REAR PREP EXPOSED HAND SINK. NO SOAP AT DISH AREA EXPOSED HAND SINK. ALSO OBSERVED EMPLOYEE USING SUSHI BAR EXPOSED HAND SINK FOR FOOD PREP PURPOSES. FOOD DRAINING BOWL WITH FOOD DEBRIS INSIDE SINK AND EMPLOYEE FILLING FOOD PAN WITH WATER FROM SINK FOR PREP USE FOR SUSHI ROLLS. MANAGEMENT CORRECTED DURING INSPECTION AND REVIEWED PROPER USAGE OF EXPOSED HAND WASHING SINKS.
12
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. INTERIOR WOODEN STORAGE CABINETS AT SUSHI BAR WITH DIRT AND DEBRIS, MUST CLEAN. MUST NOT USE TIN FOIL AS LINER FOR EQUIPMENT ON COOKS LINE.
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. ALL STORED ITEMS IN DINIG ROOM STORAGE CLOSET MUST BE ELEVATED AND ORGANIZED FROM FLOOR 6" OR ABOVE. FLOORS THROUGHOUT REAR COOKS LINE WITH EXCESSIVE GREASE AND FOOD DEBRIS, MUST CLEAN AND MAINTAIN. MISSING BASEBOARD TILES, CRACKED AND IN POOR REPAIR ON COOKS LINE. MUST REPLACE/REPAIR.
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. EXCESSIVE GREASE ON WALL OF REAR COOKS LINE. MUST CLEAN AND MAINTAIN.
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. MUST REMOVE THREADED NOZZLE FROM KITCHEN THREE COMPARTMENT SINK.
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 SUSHI BAR PREP TWO DOOR COOLER.
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. BALES OF HAY MUST BE REMOVED FROM OUTDOOR PATIO AND ALL STORED ITEMS ON REAR WALK-WAY MUST BE REMOVED INCLUDING BUCKETS OF CORN STARCH.
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Frequently Asked Questions
When was Kyoto Sushi Restaurant last inspected?
The most recent health inspection at Kyoto Sushi Restaurant on file is from Jun 13, 2014. The public record contains four inspections in total.
What is the most common violation at Kyoto Sushi Restaurant?
Across the inspection record, “food and non-food contact surfaces properly designed” has been cited three times, more than any other issue at Kyoto Sushi Restaurant.
Has Kyoto Sushi Restaurant's inspection record improved over time?
Yes. Recent inspections at Kyoto Sushi Restaurant have averaged around five violations per visit, down from roughly eight earlier in the record.
What does a low risk rating mean?
A low risk rating at Kyoto Sushi Restaurant means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
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