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KOME

1303 S MICHIGAN AVE, CHICAGO, IL 60605 · Restaurant

Inspection summary

KOME has been inspected 5 times by Chicago Department of Public Health since September 7, 2017. The most recent inspection, on December 17, 2019, found no infractions.

3 of 5 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: Handwashing and staff hygiene, Cleaning and sanitizing and Food source, labelling and allergens.

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.

  • 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 September 7, 2018. For example: PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

  • 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 once on September 7, 2018. For example: FOOD-CONTACT SURFACES: CLEANED & SANITIZED

  • 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 September 7, 2018. For example: PROPER DATE MARKING AND DISPOSITION

  • 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 once on September 7, 2018. For example: CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded 4 times on September 7, 2018. For example: PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES

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.

5 inspections

  1. Canvass

    0 infractions

  2. Canvass

    9 infractions

    • 1. PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES
      • 2-102.11(A) OBSERVED PRIORITY VIOLATION. PLEASE SEE VIOLATION #16.
    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • 2-102.14(A) OBSERVED NO EMPLOYEE HEALTH POLICY ON SITE. INSTRUCTED TO PROVIDE AN EMPLOYEE HEALTH POLICY THAT INCLUDES A SIGNED ACKNOWLEDGEMENT FROM EACH EMPLOYEE AND MAINTAIN. PRIORITY FOUNDATION. NO CITATION ISSUED.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • 2-501.11 OBSERVED NO WRITTEN PROCEDURE FOR RESPONDING TO VOMITING OR DIARRHEAL EVENTS THAT CAN POTENTIALLY OCCUR INSIDE OF THE FOOD ESTABLISHMENT. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION. NO CITATION ISSUED.
    • 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
      • 4-501.114(A) OBSERVED LOW TEMPERATURE DISH MACHINE NOT PROPERLY SANITIZING AND AT A CHLORINE SANITIZING CONCENTRATION LEVEL OF 0PPM DURING THE INSPECTION. INSTRUCTED TO ALWAYS MAINTAIN A CHLORINE SANITIZING CONCENTRATION LEVEL OF 50-100PPM AT ALL TIMES FOR PROPER SANITIZING. LOW TEMPERATURE DISH MACHINE TAGGED AND HELD FOR INSPECTION BY THE CHICAGO DEPARTMENT OF PUBLIC HEALTH. INSTRUCTED TO USE THE 3 COMPARTMENT SINK TO WASH RINSE AND SANITIZE ALL UTENSILS AND EQUIPMENT. PRIORITY VIOLATION. CITATION ISSUED 7-38-030(C).
    • 23. PROPER DATE MARKING AND DISPOSITION
      • 3-501.17(D) OBSERVED READY TO EAT SUSHI OUT OF THE ORIGINAL PACKAGING AND HELD FOR OVER 24 HOURS WITHOUT LABELS CONTAINING THE PRODUCT NAME AND DATE. INSTRUCTED TO LABEL ALL READY TO EAT FOODS THAT ARE OUT OF THE ORIGINAL PACKAGING AND HELD FOR OVER 24 HOURS AND MAINTAIN. PRIORITY FOUNDATION. NO CITATION ISSUED.
    • 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
      • 3-603.11(A) OBSERVED NO CONSUMER ADVISORY POSTED NOR A REMINDER AND A DISCLOSURE ON THE MENU. INSTRUCTED TO POST A CONSUMER ADVISORY AND ADD A REMINDER AND A DISCLOSURE TO THE MENU FOR ALL ITEMS THAT CAN BE SERVED RAW OR UNDERCOOKED AND MAINTAIN. PRIORITY FOUNDATION. NO CITATION ISSUED.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • 5-204.12 OBSERVED BACKFLOW PREVENTION DEVICE ON THE ICE MACHINE NOT VISIBLE. INSTRUCTED TO MAKE BACKFLOW PREVENTION DEVICE VISIBLE AND LOCATED SO IT MAY BE SERVICED AND MAINTAINED.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • 2-102.13 OBSERVED FOOD HANDLERS WITHOUT FOOD HANDLER CERTIFICATES. INSTRUCTED TO MEET REQUIREMENT AND MAINTAIN.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • OBSERVED FOOD SERVICE SANITATION MANAGER WITHOUT THE REQUIRED ALLERGEN TRAINING. INSTRUCTED TO MEET REQUIREMENT AND MAINTAIN.
  3. Canvass

    0 infractions

  4. License

    2 infractions

    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • OBSERVED BLOWN LIGHT BULBS IN THE FRONT AND REAR PREP AREAS. INSTRUCTED TO PROVIDE AND MAINTAIN ADEQUATE LIGHTING.
    • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
      • OBSERVED THE EMPLOYEE RESTROOM DOOR NOT SELF CLOSING. INSTRUCTED TO PROVIDE A SELF CLOSING DEVICE.
  5. License

    0 infractions

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