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KIKKA-SOUTH LOOP

1101 S CANAL ST, CHICAGO, IL 60607 · Restaurant

Inspection summary

KIKKA-SOUTH LOOP has been inspected 15 times by Chicago Department of Public Health since July 29, 2010. The most recent inspection, on December 21, 2022, found no infractions.

8 of 15 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.

The last 4 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.

  • 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 March 15, 2019. For example: PROPER DATE MARKING AND DISPOSITION

  • 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 January 5, 2016. For example: SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME

  • 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 January 5, 2016. For example: HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA

  • 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 5 times across 4 separate inspections, most recently on March 15, 2019. 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 4 times across 4 separate inspections, most recently on January 27, 2015. 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.

15 inspections

  1. Canvass

    0 infractions

  2. Canvass

    0 infractions

  3. Canvass

    0 infractions

  4. Canvass

    0 infractions

  5. Canvass

    2 infractions

    • 23. PROPER DATE MARKING AND DISPOSITION
      • MUST PROVIDE DATE MARKINGS ON ALL RTE FOODS STORED IN COOLERS THAT ARE HELD OVER 24 HOURS. INSTRUCTED TO MAINTAIN. PRIORITY FOUNDATION 7-38-005 NO CITATION ISSUED
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • NEW CUTTING BORDS NEEDED WHERE WORN AND DISCOLORED. CORRECT AND MAINTAIN.
  6. Canvass

    0 infractions

  7. Canvass

    0 infractions

  8. Canvass

    0 infractions

  9. Canvass

    2 infractions

    • 8. SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
      • HIGH TEMPERATURE DISH MACHINE CURRENTKY IN USE, UNABLE TO SANITIZE PROPERLY, 138F AT FINAL RINSE. INSTRUCTED TO REPAIR THE MACHINE TO PROVIDE AT LEAST 180 F FOR THE SANITIZING CYCLE AND TO USE THE THREE COMPARTMENT SINK WITH A CHEMICAL SANITIZER UNTIL THE MACHINE IS REPAIRED. UNIT TAGGED AT THIS TIME. CRITICAL CITATION ISSUED: 7-38-030.
    • 12. HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA
      • OBSERVED EXPOSED HANDSINK IN RAW MEAT PREP ROOM WITHOUT SOAP OR SANITARY HAND DRYING DEVICE. INSTRUCTED TO MAINTAIN A SUPPLY OF SOAP AND SANITARY HAND DRYING DEVICE AT EACH HANDSINK AT ALL TIMES. CRITICAL CITATION ISSUED: 7-38-030.
  10. Canvass

    3 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN FLOORS IN REAR STORAGE AREA UNDERNEATH DESIGNATED AREA AND IN MOP SINK CLOSET.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • CLEAN HOOD ABOVE DISHMACHINE. CLEAN WALLS INSIDE DESIGNATED MOP CLOSET.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • SANITARY SOLUTION FOR WIPING CLOTHS FOUND AT 10PPM, INSTRUCTED TO MAINTAIN CONCENTRATION AND 50-100PPM.
  11. Canvass

    2 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • MUST INVERT ALL MULTI USE ITEMS.(STORE UPSIDE DOWN)
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST DETAIL CLEAN FLOORS IN THE DISHWASHING AREA AND KEEP FLOORS DRY.
  12. Canvass

    2 infractions

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO CERTIFIED FOOD MANAGER ON SITE/DUTY WHILE POTENTIALLY HAZARDOUS FOODS ARE BEING PREPARED AND SERVED SUCH AS SUSHI,CHICKEN,SALMON, TUNA AND RICE. A CERTIFIED FOOD MANAGER MUST BE ON DUTY AT ALL TIMES. SERIOUS CITATION ISSUED #7-38-012.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS NEED CLEANING TO REMOVE SPILLS IN PREP/COOKING AREA.
  13. Canvass

    1 infraction

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.MUST CLEAN EXTERIOR OF BOTH RICE COOKERS AT PREP AREA.
  14. Canvass

    2 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. THE FLOORS UNDER THE DISH MACHINE AND STOVE ARE DIRTY, CLEAN THE FLOOR UNDER AND BEHIND EQUIPMENT IN DETAIL.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • USED WIPING CLOTHS LEFT OUT ON THE COUNTERS, STORE WIPING CLOTHS IN SANITIZING SOLUTION IN BETWEEN USE.
  15. Canvass

    0 infractions

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