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K INTERCONTINENTAL RESTAURANT

8725 S COMMERCIAL AVE, CHICAGO, IL 60617 · Restaurant

Inspection summary

K INTERCONTINENTAL RESTAURANT has been inspected 4 times by Chicago Department of Public Health since February 24, 2014. The most recent inspection, on September 11, 2015, found no infractions.

2 of 4 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Cleaning and sanitizing.

The last 2 inspections in a row found no infractions. Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded once on February 24, 2014. For example: DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 4 times across 2 separate inspections, most recently on February 28, 2014. For example: FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 4 times across 2 separate inspections, most recently on February 28, 2014. For example: FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

About this data

These results come from Chicago Department of Public Health, which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

4 inspections

  1. Canvass

    0 infractions

  2. Canvass

    0 infractions

  3. License Re-Inspection

    4 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN INTERIORS AND EXTERIORS OF ALL COOKING EQUIPMENT IN KITCHEN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • DETAIL CLEAN FLOORS THROUGHOUT ALONG ALL WALL BASES AND IN CORNERS( INCLUDING BASEMENT). ALL ARTICLES STORED IN SMALL CLOSET AND IN BASEMENT MUST BE STORED ELEVATED 6 INCHES OFF FLOOR.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • INSTALL END CAPS ON LIGHT SHIELDS OF LIGHTS IN FOOD PREP AREA.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST INSTALL A MOP SINK ON PREMISES, IF IT IS INSTALLED NEXT TO WASHBOWL IN WOMEN'S WASHROOM A SPLASH GAURD MUST ALSO BE INSTALLED TO PREVENT DIRTY MOP WATER FROM CONTAMINATING THE HAND SINK. REPAIR LEAKY CEILING IN BASEMENT.
  4. License

    5 infractions

    • 24. DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED
      • GREASE TRAP HAS A SERIOUS LEAK AT THE BOTTOM, ALL WATER COMING OUT ONTO FLOOR, MUST REPAIR OR REPLACE. SERIOUS VIOLATION 7-38-030.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN INTERIORS AND EXTERIORS OF ALL COOKING EQUIPMENT IN KITCHEN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • DETAIL CLEAN FLOORS THROUGHOUT ALONG ALL WALL BASES AND IN CORNERS( INCLUDING BASEMENT). ALL ARTICLES STORED IN SMALL CLOSET AND IN BASEMENT MUST BE STORED ELEVATED 6 INCHES OFF FLOOR.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • INSTALL END CAPS ON LIGHT SHIELDS OF LIGHTS IN FOOD PREP AREA
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST INSTALL A MOP SINK ON PREMISES, IF IT IS INSTALLED NEXT TO WASHBOWL IN WOMEN'S WASHROOM A SPLASH GAURD MUST ALSO BE INSTALLED TO PREVENT DIRTY MOP WATER FROM CONTAMINATING THE HAND SINK. REPAIR LEAKY CEILING IN BASEMENT.

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