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KIKKA AT WHOLE FOODS WEST LOOP

1 N HALSTED ST, CHICAGO, IL 60661 · Grocery Store

11 inspections

  1. Canvass

    0 infractions

  2. Canvass

    0 infractions

  3. Canvass

    1 infraction

    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED PEELING TAPE ON PIPE (OVERHEAD) IN WALK IN COOLER IN THE REAR OF PREP AREA. MUST REMOVE/REPAIR. ALL SURFACES MUST BE NON-POROUS, SMOOTH AND EASILY CLEANABLE.
  4. Canvass

    1 infraction

    • 29. COMPLIANCE WITH VARIANCE/SPECIALIZED PROCESS/HACCP
      • EXPIRED LAB LETTER FOR SUSHI RICE PH LEVEL, LETTER DATED 2015. INSTUCTED TO OBTAIN A NEW LAP REPORT LETTER THAT IS LESS THAN 5 YEARS. A PH METER ON SITE BUT FOUND NO RECORD OF TESTING ON SITE. PRIORITY FOUNDATION. NO CITATION ISSUED, A GRACE PERIOR IS GIVEN.
  5. Canvass

    0 infractions

  6. Canvass

    1 infraction

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED DIRT AND DEBRIS AT FLOOR AND WALL JUNCTION UNDERNEATH 3 COMPARTMENT SINK. INSTRUCTED MANAGER TO DETAIL CLEAN AND MAINTAIN.
  7. Canvass

    0 infractions

  8. Canvass

    2 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • Found potentially hazardous food at improper temperature in the 2 door cooler. Found 5\4.75lbs of salmon ranging in temperatures from 43.5F-46.5F. Must keep all potentially hazardous foods at 40F or less for cold, and 140F or higher for hot foods. Operator voluntarily discarded denatured foods during inspection. Critical violation 7-38-005(a).
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • Must place thermometers in all refrigeration units, in a conspicuous spot. Must maintain same.
  9. Canvass

    0 infractions

  10. License Re-Inspection

    0 infractions

  11. License

    1 infraction

    • 11. ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED
      • MUST INSTALL HAND WASHING FACILITIES THAT ARE READILY ACCESSIBLE TO THE SUSHI PREP AREA.