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KAY SANG

3333 N BROADWAY AVE, CHICAGO, IL 60657 · Grocery Store

Inspection summary

KAY SANG has been inspected 6 times by Chicago Department of Public Health since June 23, 2016. The most recent inspection, on September 8, 2017, 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: Handwashing and staff hygiene, Food temperature control and Protecting food from contamination.

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.

  • 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 2 times on October 21, 2016. For example: HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA

  • 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 once on October 21, 2016. For example: POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded once on October 21, 2016. For example: FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on October 21, 2016. For example: DISH MACHINES: PROVIDED WITH ACCURATE THERMOMETERS, CHEMICAL TEST KITS AND SUITABLE GAUGE COCK

  • 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 October 21, 2016. For example: DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED

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

    0 infractions

  3. Canvass Re-Inspection

    4 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST NOT USE DUCT TAPE AS A MEANS OF REPAIR FOR THE SUSHI DISPLAY COOLER. MUST NOT USE PAPER TOWEL OR CLOTH TOWEL AS LINER FOR SHELVING. MUST BE A SMOOTH CLEANABLE SURFACE.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST NOT USE TAPE OR RUBBER STRIPPING AS A SEALANT FOR FLOORS THROUGHOUT THE FOOD PREP AREA. FLOORS MUST BE SMOOTH, NON-ABSORBENT AND CLEANABLE.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST PROVIDE SMOOTH CLEANABLE WALLS AND CEILINGS THROUGHOUT THE BASEMENT DRY FOOD/TO GO CONTAINER STORAGE AND AT THE BOX FREEZER.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • NO REQUIRED FOOD HANDLER CERTIFICATES FOR SERVER AND FOOD PREPARER ON SITE. MUST PROVIDE AND MAINTAIN CERTIFICATES ON SITE FOR REVIEW.
  4. Canvass

    12 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • POTENTIALLY HAZARDOUS FOODS FOUND HELD AT IMPROPER TEMPERATURE. OBSERVED COOKED RICE IN A LARGE BOWL COVERED WITH PLASTIC WRAP ON SHELVING AT 89.6F ALSO COOKED RICE INSIDE A RICE COOKER UNPLUGGED, TURNED OFF AT 97.2F. NO DOCUMENTATION ON PREMISES FOR PH TESTING OF PREPARED SUSHI RICE WITH VINEGAR. ALL RICE DISCARDED. MANAGEMENT STATES APPROXIMATELY 5LBS AT $5.00. CRITICAL VIOLATION 7-38-005(A).
    • 12. HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA
      • OBSERVED INADEQUATE HAND WASHING FACILITIES. NO SOAP OR PAPER TOWELS AT THE PREP EXPOSED HAND SINK AND SINK NOT ACCESSIBLE. FOUND COVERED WITH PLASTIC TRAY CONTAINING CLEAN UTENSILS AND DISHES.
    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • OBSERVED FOODS NOT PROTECTED DURING STORAGE AND FOOD EQUIPMENT NOT PROTECTED. SMALL BOX FREEZER BEING USED AS A READY TO EAT ICE BIN. ICE NOT IN A FOOD GRADE OR WASHABLE CONTAINER. ALSO OBSERVED COOKING EQUIPMENT NOT PROTECTED. SLOW COOKER AND ELECTRICAL HOT PLATE ON PLASTIC BUCKETS UNDER EXPOSED HAND SINK. PROPANE GAS COOKER ON SHELVING IN SUSHI PREP AREA. MUST PROPERLY STORE ICE, ALL COOKING EQUIPMENT REMOVED FROM UNDER THE EXPOSED HAND SINK. PROPANE GAS STOVE REMOVED FROM PREMISES. SERIOUS VIOLATION 7-38-005(A)
    • 22. DISH MACHINES: PROVIDED WITH ACCURATE THERMOMETERS, CHEMICAL TEST KITS AND SUITABLE GAUGE COCK
      • NO CHLORINE CHEMICAL TEST STRIPS TO CHECK SANITATION LEVEL AT THE THREE COMPARTMENT SINK. MUST PROVIDE. SERIOUS VIOLATION 7-38-030.
    • 24. DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED
      • THREE COMPARTMENT SINK IMPROPERLY INSTALLED. WASH COMPARTMENT NOT ACCESSIBLE. BLOCKED BY EXPOSED HAND SINK WITH METAL SPLASH GUARD. INSTRUCTED TO RELOCATE EXPOSED HAND SINK TO ANOTHER LOCATION INSIDE THE FOOD PREP AREA TO MAKE THE WASH BASIN OF THE THREE COMPARTMENT SINK ACCESSIBLE.SERIOUS VIOLATION 7-38-030.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST NOT USE DUCT TAPE AS A MEANS OF REPAIR FOR THE SUSHI DISPLAY COOLER. MUST NOT USE PAPER TOWEL OR CLOTH TOWEL AS LINER FOR SHELVING. MUST BE A SMOOTH CLEANABLE SURFACE.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST NOT USE TAPE AS A SEALANT FOR FLOORS THROUGHOUT THE FOOD PREP AREA.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST PROVIDE SMOOTH CLEANABLE WALLS AND CEILINGS THROUGHOUT THE BASEMENT DRY FOOD/TO GO CONTAINER STORAGE AND AT THE BOX FREEZER.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • EXPOSED HAND SINK IMPROPERLY INSTALLED. MUST PROVIDE A SPLASH GUARD ON THE LEFT SIDE BETWEEN SINK AND PREP AREA/BOX FREEZER. WINDOW VENTILATION HAS BEEN SEALED. MUST INSTALL PROPER VENTILATION IN THE WASHROOM.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • ALL FOOD PREPARERS MUST WEAR HAT/HAIR RESTRAINT.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • PREP WIPING CLOTHS MUST BE HELD IN A CLEAN CONTAINER WITH A SANITIZING SOLUTION.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • NO REQUIRED FOOD HANDLER CERTIFICATES FOR SERVER AND FOOD PREPARER ON SITE. MUST PROVIDE AND MAINTAIN CERTIFICATES ON SITE FOR REVIEW.
  5. License Re-Inspection

    2 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • AFTER ORIGINAL LICENSE INSPECTION MADE ON 6-23-16, CARPETING HAS BEEN INSTALLED THROUGHOUT THE PREMISES. FLOORS MUST BE SMOOTH AND CLEANABLE. CARPET MUST BE REMOVED.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • NO UTILITY MOP SINK ON PREMISES. MUST PROVIDE A UTILITY MOP SINK WITH HOT AND COLD RUNNING WATER, PROPERLY DRAINING FOR WASTE WATER DISPOSAL.
  6. License

    3 infractions

    • 9. WATER SOURCE: SAFE, HOT & COLD UNDER CITY PRESSURE
      • NO HOT WATER THROUGHOUT FACILITY. INSTRUCTED TO PROVIDE HOT RUNNING WATER.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • ALL RAW WOODEN SHELVING THROUGHOUT THE GROCERY AREA MUST BE PAINTED OR SEALED.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • NO UTILITY MOP SINK ON PREMISES. MUST PROVIDE A UTILITY MOP SINK WITH HOT AND COLD RUNNING WATER, PROPERLY DRAINING FOR WASTE WATER DISPOSAL.

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