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KIM LONG RESTAURANT

4356 W ARMITAGE AVE, CHICAGO, IL 60639 · Restaurant

Inspection summary

KIM LONG RESTAURANT has been inspected 4 times by Chicago Department of Public Health since March 24, 2010. The most recent inspection, on February 14, 2013, found no infractions.

1 of 4 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 temperature control and Food source, labelling and allergens.

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 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 across 2 separate inspections, most recently on April 1, 2010. For example: REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

  • 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 once on May 3, 2012. For example: FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

  • 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 15 times across 3 separate inspections, most recently on May 3, 2012. For example: CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES

  • 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 3 separate inspections, most recently on May 3, 2012. For example: FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded 2 times on March 24, 2010. For example: ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, PROPERLY DESIGNED AND INSTALLED

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.

4 inspections

  1. Canvass

    0 infractions

  2. Canvass

    8 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • Foods stored in plastic shopping bags. Instructed to stored foods in food grade material/containers. Foods inside coolers and bulk storage containers not labeled or dated. Instructed to label and date all foods not in original containers.
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • Multi use utensils not properly stored. Instructed to invert utensil to prevent contamination before use.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • Storage racks inside walk-n cooler rusted. Instructed to apply non-toxic sealant to racks.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • Sinks, utensils, cooking equipment, coolers, bulk storage containers and storage shelves not cleaned. Instructed to detail clean and sanitize.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • Floor through-out premises not maintained. Instructed to repair unleveled floor, replace missing and damaged floor tile, repaint rusty walk-in cooler floor and detail clean floor daily.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • Walls and ceiling not maintained. Instructed to replace all damaged ceiling tile and remove excessive foam along walls and seal all gaps.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • Adequate light not provided in prep area. Instructed to install more light.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • Ventilation not working in toilet room. Instructed to repair exhaust fan.
  3. Complaint Re-Inspection

    7 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • FOUND CHEST FREEZER DOOR IN REAR (BY 3 COMPARTMENT SINK) IN POOR REPAIR WITH EXPOSED INSULATION HANGING. INSTRUCTED TO FIX OR REPLACE.---- INSTRUCTED TO REPLACE BROKEN PAPER TOWEL HOLDER AT EXPOSED HAND SINK IN FRONT FOOD PREP AREA.-----MUST REPLACE BROKEN RUBBER GASKET AROUND PREP COOLER 3 DOOR (FAR LEFT).
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • INSTRUCTED TO CLEAN AND MAINTAIN FLOORS ALONG THE WALLS AND IN ALL CORNERS IN REAR PREP AREA ESPECIALLY UNDER AND AROUND COOLERS, COOKING EQUIPMENT, UNDER STORAGE SHELVES AND FLOORS THROUGHOUT BASEMENT.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • INSTRUCTED TO SEAL GAP/OPENING WALLS ABOVE 3 COMPARTMENT SINK, BEHIND PREP COOLER, AND ON CEILING ABOVE STORAGE SHELVES IN THE KITCHEN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • INSTRUCTED TO REPAIR LEAKY FAUCET NECK AT EXPOSED HAND SINK IN FRONT FOOD PREP AREA.---- MUST PROVIDE DRAIN STOPPERS AT 3 COMPARTMENT SINK IN REAR.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • INSTRUCTED TO PROVIDE THERMOMETER VISIBLE INSIDE ALL COOLERS.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • INSTRUCTED TO REMOVE ALL UNNECESSARY ARTICLES STORED BEHIND FRONT COUNTER SHELVES, AND IN BASEMENT (EG BUCKETS, CLUTTER ETC). -----NOTED LITTER ON GROUND IN REAR EXIT/OUTSIDE AREA AND UNDER AND AROUND GARBAGE DUMPSTER.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • OBSERVED WASHCLOTH THROUGHOUT COOKING AREA. INSTRUCTED TO PROPERLY STORE IN A SEPARATE CLEAN CONTAINER TO PREVENT CONTAMINATION
  4. Complaint

    9 infractions

    • 26. ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, PROPERLY DESIGNED AND INSTALLED
      • When toilet and lavatory facilities are provided for the patrons of food establishments, such facilities shall be adequate in number, convenient, accessible, properly designed, and installed according to the municipal code. FOUND HAND SINK AT EMPLOYEE/CUSTOMER WASHROOM NOT PROPERLY MAINTAINED. HOT RUNNING WATER DRIPPING (NO WATER PRESSURE). INSTRUCTED TO FIX. HAND SINK MUST BE WITH HOT AND COLD RUNNING WATER UNDER CITY PRESSURE. SERIOUS CITATION ISSUED 7-38-030.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. FOUND CHEST FREEZER DOOR IN REAR (BY 3 COMPARTMENT SINK) IN POOR REPAIR WITH EXPOSED INSULATION HANGING. INSTRUCTED TO FIX OR REPLACE.---- INSTRUCTED TO REPLACE BROKEN PAPER TOWEL HOLDER AT EXPOSED HAND SINK IN FRONT FOOD PREP AREA.-----MUST REPLACE BROKEN RUBBER GASKET AROUND PREP COOLER 3 DOOR (FAR LEFT).
    • 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. INSTRUCTED TO CLEAN AND MAINTAIN FLOORS ALONG THE WALLS AND IN ALL CORNERS IN REAR PREP AREA ESPECIALLY UNDER AND AROUND COOLERS, COOKING EQUIPMENT, UNDER STORAGE SHELVES AND FLOORS THROUGHOUT BASEMENT.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • The walls and ceilings shall be in good repair and easily cleaned. INSTRUCTED TO SEAL GAP/OPENING WALLS ABOVE 3 COMPARTMENT SINK, BEHIND PREP COOLER, AND ON CEILING ABOVE STORAGE SHELVES IN THE KITCHEN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health. INSTRUCTED TO REPAIR LEAKY FAUCET NECK AT EXPOSED HAND SINK IN FRONT FOOD PREP AREA.---- MUST PROVIDE DRAIN STOPPERS AT 3 COMPARTMENT SINK IN REAR.
    • 39. LINEN: CLEAN AND SOILED PROPERLY STORED
      • Soiled and clean linens, coats, and aprons shall be properly stored.OBSERVED WASHCLOTH THROUGHOUT COOKING AREA. INSTRUCTED TO PROPERLY STORE IN A SEPARATE CLEAN CONTAINER TO PREVENT CONTAMINATION.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units. INSTRUCTED TO PROVIDE THERMOMETER VISIBLE INSIDE ALL COOLERS.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors. INSTRUCTED TO REMOVE ALL UNNECESSARY ARTICLES STORED BEHIND FRONT COUNTER SHELVES, AND IN BASEMENT (EG BUCKETS, CLUTTER ETC). -----NOTED LITTER ON GROUND IN REAR EXIT/OUTSIDE AREA AND UNDER AND AROUND GARBAGE DUMPSTER.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • Between uses and during storage ice dispensing utensils and ice receptacles shall be stored in a way that protects them from contamination. OBSERVED WASHCLOTH THROUGHOUT COOKING AREA. INSTRUCTED TO PROPERLY STORE IN A SEPARATE CLEAN CONTAINER TO PREVENT CONTAMINATION.

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