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KAM KONG CAFE

6261 N MCCORMICK RD, CHICAGO, IL 60659 · Restaurant

Inspection summary

KAM KONG CAFE has been inspected 6 times by Chicago Department of Public Health since June 8, 2012. The most recent inspection, on May 28, 2015, found no infractions.

2 of 6 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: Food source, labelling and allergens, Food temperature control and Handwashing and staff hygiene.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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.

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded 2 times across 2 separate inspections, most recently on September 12, 2014. For example: FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded 2 times on March 17, 2014. For example: FACILITIES TO MAINTAIN PROPER TEMPERATURE

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded once on September 12, 2014. For example: APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded once on June 8, 2012. For example: OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED

  • 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 17 times across 4 separate inspections, most recently on September 12, 2014. For example: FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

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.

6 inspections

  1. Canvass

    0 infractions

  2. Canvass

    9 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • MUST USE FOOD GRADE CONTAINERS TO STORE BULK BAGGED GOODS IN THE REAR AREA. FOUND AND UNOPENED LARGE BAG OF FLOUR INSIDE A PLASTIC WHITE GARBAGE BIN.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST DETAIL CLEAN ALL COUNTER TOP COOKING AREAS TO REMOVE EXCESSIVE GREASE BUILD-UP.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST DETAIL CLEAN WALLS AROUND THE WOK COOKING STATION AREA TO REMOVE EXCESSIVE GREASE BUILD-UP.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST REPAIR LEAK UNDER THE MOP SINK IN THE REAR AREA.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST REPAIR LEAKY PIPE UNDER THE REAR EXPOSED HAND SINK CLOSEST TO THE REAR EXIT DOOR.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST PROVIDE CHEMICAL TESTING STRIPS FOR THE 3-COMP SINK.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MUST PROPERLY STORE PERSONAL ITEMS AWAY FROM FOOD PREPARATIONS AREAS. FOUND PERSONAL ITEMS BEING STORED BY THE DRY STORAGE RACKS. ALL FOUND BOXES ON THE FLOOR AT THE FRONT SERVICE COUNTER AREA. ALL ITEMS MUST BE ELEVATED 6 INCHES OF THE FLOOR AT ALL TIMES.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • DURING INSPECTION OBSERVED MANAGER PREPARING FOODS WITHOUT WAERING A HAIR RESTRAINT. ALL FOOD PREP STAFF MUST WEAR HAIR RESTRAINTS AT FOOD PREP AREAS AT ALL TIMES.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • DURING INSPECTION OBSERVED WASH CLOTHS SITTING ON COUNTER TOPS. ALL WASH CLOTHS MUST BE PROPERLY STORED IN SANITIZING SOLUTION UNTIL USED AT ALL TIMES.
  3. Canvass

    6 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • DURING INSPECTION FOUND A WALK-IN FREEZER NOT IN OPERATING CONDITION AT THIS TIME. THE WAS NO POTENTAILLY HAZARDOUS FOODS INSIDE FREEZER. UNTI WAS TAGGED. UNIT WAS FOUND UNPLUGGED AND NOT USED AT THIS TIME. NO CITATION ISSUED.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST DETAIL CLEAN AND SANITIZE ALL WOK AREA COOKING EQUIPMENT AT SIDES AND UNDERNEATH TO REMOVE EXCESSIVE GREASE AND GRIME BUILD-UP.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST REPLACE WATER DAMAMGED CEILING TILES AND DIRTY VENT SCREENS ABOVE THE CASH REGISTER AREA IN THE DINING ROOM AREA.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST DETAIL CLEAN EXHAUST VENTS AT WOK STATION.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST REPAIR MOP SINK IN THE REAR AREA. MOP SINK IS NOT IN OPERATING CONDITION AT THIS TIME. MUST REPAIR.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • MUST PROVIDE A WORKING THERMOMETER AT THE SMALL SILVER REFRIGERATOR IN THE REAR NEXT TO THE STAINLESS STEEL STORAGE RACKS.
  4. Canvass

    5 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • Found food items not properly dated/labeled in walk in cooler, walk in freezer, must date and label food items in walk in cooler, reach in freezer.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • Non food contact surfaces walk in cooler shelving/racks not clean, need detailed cleaning.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • Floors under heavy equipment, cooking equipment not clean, need detailed cleaning(corners).
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • Ceiling tiles that had damaged/stains in kitchen prep area, dining areas, shall be repaired/replaced.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • Exhaust canopy not clean, had excess grease build up, needs detailed cleaning, exhaust vents(ventilation) in dining areas need detailed cleaning.
  5. License Re-Inspection

    0 infractions

  6. License

    6 infractions

    • 11. ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED
      • MUST INSTALL AN EXPOSED HAND SINK IN THE REAR PREP AREA. WITH HOT AND COLD RUNNING WATER UNDER CITY PRESSURE AND SOAP AND PAPER TOWEL.
    • 19. OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED
      • OUTSIDE GREASE CONTAINER NOT MAINTAINED. INSTRUCTED TO CLEAN IN DETAIL.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN AND SANITIZE IN DETAIL INTERIOR OF THE ICE MACHINE.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST SEAL ALL THE GAP AROUND THE PIPE AND CONDUIT ON THE WALLS IN THE REAR AREA. MUST CLEAN IN DETAIL THE HOOD. MISSING FILTER ON THE HOOD. MUST PROVIDE.
    • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
      • MUST INSTALL A SELF CLOSING DEVICE ON THE DOOR OF THE WASHROOM.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST INSTALL A BACK FLOW PREVENTIVE DEVICE ON THE FAUCET OF THE MOP SINK.

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