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KIMS US

3422 N BROADWAY, CHICAGO, IL 60657 · Restaurant

Inspection summary

KIMS US has been inspected 6 times by Chicago Department of Public Health since December 29, 2020. The most recent inspection, on January 11, 2024, 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: Cleaning and sanitizing, Food source, labelling and allergens and Protecting food from contamination.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 6 times across 2 separate inspections, most recently on December 22, 2022. For example: WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS

  • 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 December 22, 2022. For example: FOOD PROPERLY LABELED; ORIGINAL CONTAINER

  • 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 2 times across 2 separate inspections, most recently on December 22, 2022. For example: CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

  • 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 May 12, 2022. For example: PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

  • 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 December 22, 2022. 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.

6 inspections

  1. Canvass

    0 infractions

  2. Complaint Re-Inspection

    7 infractions

    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • 3-302.12 OBSERVED SEASONINGS NOT IN THEIR ORIGINAL PACKAGING (SALT AND OTHER SEASONINGS) ON THE SHELVING UNITS UNDER THE FOOD PREP TABLES AND THE FOOD PREP AREA NOT LABELED WITH THE COMMON NAMES. INSTRUCTED TO LABEL ALL FOOD ITEMS NOT IN THEIR ORIGINAL PACKAGING WITH THEIR COMMON NAME AND MAINTAIN.
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • 3-307.11 OBSERVED FOOD BEING STORED IN THE GROCERY BAGS IN THE FREEZER CHEST LOCATED IN THE HALLWAY NEAR THE ENTRANCE OF THE FOOD PREP AREA. INSTRUCTED TO PROPERLY STORE FOOD ITEMS IN PROPER FOOD GRADE STORAGE BAGS AND MAINTAIN.
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • 4-301.12 OBSERVED THE FACILITY MISSING THREE SINK STOPPERS FOR THE THREE-COMPARTMENT SINK. INSTRUCTED TO PROVIDE APPROPRIATE SINK STOPPERS AND MAINTAIN THEM.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • 4-602.13 OBSERVED THE INSIDE OF THE COLD HOLDING UNITS IN THE REAR FOOD PREP AREA WITH FOOD DEBRIS BUILD UP. INSTRUCTED TO CLEAN AND MAINTAIN SAID COLD HOLDING UNITS.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • 4-601.11(B) OBSERVED THE STOVE TOP UNDER THE VENTILATION HOOD IN THE REAR FOOD PREP AREA WITH FOOD DEBRIS WHERE THE FIRE IS VISIBLE. INSTRUCTED TO CLEAN THE BURNER SURFACE OF THE STOVE TOP AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6-501.13 OBSERVED THE FLOORS IN THE DINING AREA WITH SLIGHT DEBRIS UNDER THE TABLES. INSTRUCTED TO CLEAN AND MAINTAIN SAID FLOORS.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • 2-102.13 OBSERVED THE CERTIFIED FOOD MANAGER WITHOUT THE REQUIRED ALLERGEN TRAINING CERTIFICATE. INSTRUCTED TO PROVIDE AND MAINTAIN.
  3. Complaint

    8 infractions

    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • OBSERVED SEASONINGS NOT IN THEIR ORIGINAL PACKAGING (SALT AND OTHER SEASONINGS) ON THE SHELVING UNITS UNDER THE FOOD PREP TABLES, AND IN THE FOOD PREP AREA NOT LABELED WITH THE COMMON NAMES. INSTRUCTED TO LABEL ALL FOOD ITEMS NOT IN THEIR ORIGINAL PACKAGING WITH THEIR COMMON NAME AND MAINTAIN.
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • OBSERVED FOOD BEING STORED IN THE GROCERY BAGS IN THE FREEZER CHEST LOCATED IN THE HALLWAY NEAR THE ENTRANCE OF THE FOOD PREP AREA. INSTRUCTED TO PROPERLY STORE FOOD ITEMS IN PROPER FOOD GRADE STORAGE BAGS AND MAINTAIN.
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • OBSERVED THE FACILITY MISSING THREE SINK STOPPERS FOR THE THREE-COMPARTMENT SINK. INSTRUCTED TO PROVIDE APPROPRIATE SINK STOPPERS AND MAINTAIN THEM.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED THE STOVE TOP UNDER THE VENTILATION HOOD IN THE REAR FOOD PREP AREA WITH FOOD DEBRIS WHERE THE FIRE IS VISIBLE. INSTRUCTED TO CLEAN THE BURNER SURFACE OF THE STOVE TOP AND MAINTAIN.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED THE INSIDE OF THE COLD HOLDING UNITS IN THE REAR FOOD PREP AREA WITH FOOD DEBRIS BUILD UP. INSTRUCTED TO CLEAN AND MAINTAIN SAID COLD HOLDING UNITS.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED THE FLOORS IN THE DINING AREA WITH SLIGHT DEBRIS UNDER THE TABLES. INSTRUCTED TO CLEAN AND MAINTAIN SAID FLOORS.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • OBSERVED THE CERTIFIED FOOD MANAGER WITHOUT THE REQUIRED ALLERGEN TRAINING CERTIFICATE. INSTRUCTED TO PROVIDE AND MAINTAIN.
    • 60. PREVIOUS CORE VIOLATION CORRECTED
      • PREVIOUS CORE VIOLATIONS NOT CORRECTED FROM 05/12/2022, REPORT #2555704 #43 NOTED SERVING PLATES ON SHELVES IN THE KITCHEN PREP AREA WERE NOT PROPERLY STORED. INSTRUCTED TO INVERT ALL SERVING PLATES TO PREVENT DUST ACCUMULATION #55 INSTRUCTED TO CLEAN AND MAINTAIN FLOORS IN THE KITCHEN PREP AREA, ESPECIALLY UNDERNEATH COOKING EQUIPMENT, WITH DIRT, GREASE, AND FOOD PARTICLES. #56 NOTED HEAVY DIRT AND GREASE ACCUMULATION INSIDE, ON PIPES/CONDUITS, AND EDGES OF THE EXHAUST HOOD AND FILTERS ABOVE THE COOKING EQUIPMENT. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN HOOD, FILTERS, AND PIPES/CONDUITS PRIORITY FOUNDATION:7-42-090, CITATION ISSUED
  4. Complaint

    0 infractions

  5. Canvass

    4 infractions

    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • OBSERVED NO VOMIT AND DIARRHEA CLEAN-UP KIT AND PROCEDURE ON SITE. INSTRUCTED TO PROVIDE A PROCEDURE AND ALL NECESSARY SUPPLIES AS OUTLINED IN POLICY. PRIORITY FOUNDATION. 7-38-005.
    • 43. IN-USE UTENSILS: PROPERLY STORED
      • NOTED SERVING PLATES ON SHELVES AT THE KITCHEN PREP AREA NOT PROPERLY STORED. INSTRUCTED TO INVERT ALL SERVING PLATES TO PREVENT DUST ACCUMULATION.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • INSTRUCTED TO CLEAN AND MAINTAIN FLOORS IN THE KITCHEN PREP AREA, ESPECIALLY UNDERNEATH COOKING EQUIPMENT WITH DIRT, GREASE, AND FOOD PARTICLES.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • NOTED HEAVY DIRT AND GREASE ACCUMULATION INSIDE, ON PIPES/CONDUITS, AND EDGES OF THE EXHAUST HOOD AND FILTERS ABOVE COOKING EQUIPMENT. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN HOOD, FILTERS, AND PIPES/CONDUITS.
  6. License

    3 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • OBSERVED NO EMPLOYEE HEALTH POLICY ON SITE. INSTRUCTED TO PROVIDE VERIFICATION FOR EACH EMPLOYEE ON SITE AT ALL TIMES. PRIORITY FOUNDATION. 7-38-010. NO CITATION ISSUED.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • OBSERVED NO VOMIT AND DIARRHEA CLEAN UP KIT AND PROCEDURE ON SITE. INSTRUCTED TO PROVIDE A PROCEDURE AND ALL NECESSARY SUPPLIES AS OUTLINED IN POLICY. PRIORITY FOUNDATION. 7-38-005. NO CITATION ISSUED.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • OBSERVED NO ALLERGEN TRAINING CERTIFICATE ON SITE. MUST COMPLETE ALLERGEN TRAINING FOR ALL EMPLOYEES WHO OBTAIN THE CITY OF CHICAGO FOOD MANAGER CERTIFICATE.

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