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KIKKA

6020 N CICERO AVE, CHICAGO, IL 60646 · Restaurant

Inspection summary

KIKKA has been inspected 14 times by Chicago Department of Public Health since February 4, 2010. The most recent inspection, on December 21, 2022, found no infractions.

3 of 14 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, Handwashing and staff hygiene and Food temperature control.

The number of infractions per inspection has stayed roughly the same over time.

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 3 times across 3 separate inspections, most recently on January 4, 2022. For example: NON-FOOD/FOOD CONTACT SURFACES CLEAN

  • 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 across 2 separate inspections, most recently on December 7, 2020. For example: ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

  • 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 August 6, 2015. For example: REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

  • 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 13 times across 8 separate inspections, most recently on December 7, 2020. For example: FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

  • 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 9 times across 7 separate inspections, most recently on December 7, 2020. For example: PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

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.

14 inspections

  1. Canvass

    0 infractions

  2. Canvass

    1 infraction

    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • DETAIL CLEAN THE INTERIOR OF THE 2-DOOR COOLER LOCATED IN FRONT SUSHI FOOD PREPARATION AREA.
  3. Canvass

    0 infractions

  4. Canvass

    4 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • INSTRUCTED TO PROVIDE AND MAINTAIN HANDWASHING SIGNAGE AT HANDSINK IN SUSHI PREP AREA.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED STAINED CUTTING BOARDS IN SUSHI PREP AREA. MANAGEMENT INSTRUCTED TO RESURFACE OR REPLACE THE CUTTING BOARDS.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN STORAGE RACK INSIDE THE WALK-IN-COOLER TO REMOVE DRIED-UP FOOD DEBRIS ON SHELFS.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOORS IN SUSHI PREP AREA TO REMOVE FOOD DEBRIS SPILLAGE.
  5. Canvass

    3 infractions

    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • NO CLEAN UP PROCEDURE FOR VOMITING AND DIARRHEAL EVENTS. INSTRUCTED TO PROVIDE CLEAN UP PROCEDURE. PRIORITY FOUNDATION 7-38-010 NO CITATION ISSUED
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • CAULK WORN OUT WITH BLACK MOLDY LIKE SUBSTANCE ALONG THE SPLASH GUARD OF THE 3 COMPARTMENT SINK AND ON THE WALLS OF THE DISH MACHINE. INSTRUCTED TO RE CAULK AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • MISSING CEILING TILES IN MEN'S WASHROOM. MUST REPLACE AND MAINTAIN.
  6. Canvass

    3 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • Cutting boards that had deep cuts in kitchen prep area shall be replaced. Kitchen cabinet door frame in state of disrepair, shall be repaired/replaced. Walk in cooler shelving/racks that had peeing paint/rust, shall be repaired/replaced.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • Walk in cooler shelving not clean, need detailed cleaning(crevices).
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • Floors in walk in cooler under shelving/racks not clean, need detailed cleaning(corners).
  7. Canvass

    2 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INSTRUCTED TO DETAIL CLEAN AND MAIN INTERIOR CABINET UNDERNEATH EXPOSED HANDSINK IN PREP AREA. MUST CLEAN AND MAINTAIN INTERIOR AND EXTERIOR SURFACES OF COOKING AND COOLING EQUIPMENT IN PREP AREA.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOORS ALONG THE WALLS AND IN ALL CORNERS IN PREP/COOKING AREA.
  8. Canvass

    2 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • COUNTER TOP, STORAGE SHELVES UNDER COUNTER, AND EXPOSED HANDSINK NOT CLEAN. INSTRUCTED TO DETAIL CLEAN AND SANITIZE ALL FOOD CONTACT SURFACES.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • THERMOMETER NOT VISIBLE INSIDE COOLERS. INSTRUCTED TO HAVE THERMOMETER CONSIPCUOUS INSIDE ALL COOLERS.
  9. Canvass

    1 infraction

    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST DETAIL CLEAN EXPOSED HAND SINK AT PREP AREA.
  10. Canvass

    0 infractions

  11. Canvass

    1 infraction

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • INSTRUCTED TO CLEAN FLOORS INSIDE WALK IN FREEZER WITH ICE BUILT UP. (FREEZER SHARED WITH WHOLE FOODS). ALSO CLEAN FLOORS ALONG WALL BASE AT THE REAR STORAGE AREA BY THE MAIN KITCHEN.
  12. Canvass

    2 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • Reach in cooler shelving that had rust, shall be repaired/sealed, walk in cooler shelving that had peeling paint/rust shall be replaced.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • Non food contact surfaces of reach in cooler shelving, walk in cooler shelving/racks not clean, need detailed cleaning(crevices)
  13. Canvass

    6 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • Damaged caulking around dish machine, shall be repair/replaced, caulk by exposed hand sink shall be repair.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • Non food contact surfaces of cooler shelving, cabinet shelving not clean, need detailed cleaning. Rear storage shelving not clean need detailed cleaning(crevices).
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • Floors in rear storage areas by dish mchine 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, walls by dish machine areas not clean need cleaning, wll by dish machine was missing cove moulding, shall be provided.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • Light shields in dish machine area need cleaning.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • Exhaust vents(ventilation)in walk in cooler, prep areas, rear storage areas need detailed cleaning.
  14. Canvass

    3 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • Floor along equipment not cleaned. Instructed to detail clean.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • Ceiling in center and light bulb covers not cleaned. Instructed to detail clean.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • Light bulbs under exhaust hood not cleaned. Instructed to replace non-working bulbs.

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