Skip to content
Loading map…

KYOTO SUSHI RESTAURANT

2534 N LINCOLN AVE, CHICAGO, IL 60614 · Restaurant

Inspection summary

KYOTO SUSHI RESTAURANT has been inspected 6 times by Chicago Department of Public Health since January 11, 2011. The most recent inspection, on September 24, 2014, 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: Protecting food from contamination, Handwashing and staff hygiene and Food temperature control.

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.

  • 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 April 3, 2013. For example: SOURCE OF CROSS CONTAMINATION CONTROLLED I.E. CUTTING BOARDS, FOOD HANDLERS, UTENSILS, ETC

  • 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 April 3, 2013. For example: HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA

  • 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 on January 11, 2011. For example: POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

  • 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 April 3, 2013. For example: SOURCE SOUND CONDITION, NO SPOILAGE, FOODS PROPERLY LABELED, SHELLFISH TAGS IN PLACE

  • 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 4 separate inspections, most recently on June 13, 2014. For example: CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES

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. Canvass

    5 infractions

    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • ALL CLEAN UTENSILS POTS AND PANS,TRAYS, MUST BE STORED UPSIDE DOWN/INVERTED.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • CAULK AROUND THE EXPOSED HAND SINK WORN OUT,WITH BLACK MOLDY LIKE SUBSTANCE. MUST RE CAULK AND MAINTAIN.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN AND SANITIZE INTERIOR PANEL OF THE ICE MACHINE AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST CLEAN IN DETAIL THE HOOD WITH GREASE AND DUST BUILD-UP. CLEAN IN DETAIL THE EXIT DOOR AND MAINTAIN.WALLS INSIDE THE WALK IN COOLER WITH PEELING PAINT. MUST SCRAPE PEELING PAINT AND MAINTAIN.
    • 70. NO SMOKING REGULATIONS
      • FOUND NO "NO SMOKING" SIGN POSTED ON THE ENTRANCE DOOR. INSTRUCTED TO POST A "NO SMOKING " SIGN ON ALL ENTRANCE DOOR. CITATION ISSUED CLEAN INDOOR AIR ORDINANCE. 7-32-020B.
  3. Canvass

    0 infractions

  4. Complaint Re-Inspection

    4 infractions

    • 14. PREVIOUS SERIOUS VIOLATION CORRECTED, 7-42-090
      • PREVIOUS SERIOUS VIOLATION FROM 4-3-13 NOT CORRECTED.#29-.#34- FLOORS THROUGHOUT REAR COOKS LINE WITH EXCESSIVE GREASE AND FOOD DEBRIS, MUST CLEAN AND MAINTAIN.#35-EXCESSIVE GREASE ON WALL OF COOKS LINE. MUST CLEAN/REMOVE.CRITICAL CITATION ISSUED. 7-42-090. EMPLOYEES ARE CLEANING DURING THIS INSPECTION.
    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • SEE VIOLATION #14.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • THE FOLLOWING EQUIPMENT MUST CLEAN: INTERIOR COOKS LINE COOLERS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOOR UNDER DISH MACHINE AREA WITH DIRT, DEBRIS. ALL STORED ITEMS THROUGHOUT DISH AREA.
  5. Complaint

    12 infractions

    • 1. SOURCE SOUND CONDITION, NO SPOILAGE, FOODS PROPERLY LABELED, SHELLFISH TAGS IN PLACE
      • ONE SHELLFISH TAG ON PREMISES FOR OYSTERS WITH SHIPPING DATE 2-26-13. FRESH OYSTERS AND MUSSELS LISTED ON MENU. MUST RETAIN SHELLFISH TAGS FOR A MINIMUM OF 90 DAYS. CRITICAL CITATION ISSUED 7-38-005(B-2).
    • 4. SOURCE OF CROSS CONTAMINATION CONTROLLED I.E. CUTTING BOARDS, FOOD HANDLERS, UTENSILS, ETC
      • OBSERVED DURING INSPECTION CLEAN PANS,DISHES, CUTTING BOARDS AND COOKING UTENSILS STORED INSIDE AND ON TOP OF DIRTY UTILITY MOP SINK. INSTRUCTED MANAGEMENT TO REMOVE RE-WASH, RINSE AND SANITIZED AND REVIEWED PROPER USE OF UTILITY MOP SINK. CRITICAL CITATION ISSUED 7-38-005(A).
    • 12. HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA
      • NO PAPER TOWELS AT REAR PREP EXPOSED HAND SINK AND TOWELS AT FRONT SUSHI PREP NOT ACCESSIBLE. MANAGEMENT PROVIDED FOR BOTH SINKS. CRITICAL CITATION ISSUED. 7-38-030.
    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • PREVIOUS MINOR VIOLATIONS FROM 1-11-11 NOT CORRECTED. #32- INTERIOR WOODEN STORAGE CABINETS AT SUSHI BAR WITH DIRT AND DEBRIS, MUST CLEAN. MUST NOT USE TIN FOIL AS LINER FOR EQUIPMENT ON COOKS LINE.#34- FLOORS THROUGHOUT REAR COOKS LINE WITH EXCESSIVE GREASE AND FOOD DEBRIS, MUST CLEAN AND MAINTAIN. MISSING BASEBOARD TILES, CRACKED AND IN POOR REPAIR ON COOKS LINE. MUST REPLACE/REPAIR.#35-EXCESSIVE GREASE ON WALL OF REAR COOKS LINE. MUST CLEAN AND MAINTAIN.#40- MUST PROVIDE INTERNAL THERMOMETER FOR FRONT SUSHI PREP 2 DOOR COOLER.SERIOUS CITATION ISSUED 7-42-090.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • SHELVING UNDER SUSHI DISPLAY COOLERS WITH FOOD DEBRIS. MUST REMOVE, MAINTAIN CLEAN.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • THE FOLLOWING EQUIPMENT MUST CLEAN: INTERIOR BOTH SUSHI PREP COOLERS, INTERIOR COOKS LINE COOLERS, INTERIOR/EXTERIOR TOASTER OVEN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOOR UNDER DISH MACHINE AREA WITH DIRT, DEBRIS. ALL STORED ITEMS THROUGHOUT DISH AREA AND REAR HALLWAY STORAGE MUST BE ELEVATED FROM FLOOR 6" OR ABOVE.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • DIRTY DUSTY WALL FAN AT DISH MACHINE AREA. MUST CLEAN AND MAINTAIN.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • MISSING LIGHT SHIELD END CAPS AT REAR PREP AND DISH MACHINE AREA. MUST REPLACE.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • LEAK UNDER THREE COMPARTMENT SINK. MUST REPAIR. ONE COMPARTMENT PREP SINK ON COOKS LINE AND SUSHI PREP EXPOSED HAND SINK EXTREMELY DIRTY WITH GREASE AND DEBRIS. MUST CLEAN AND MAINTAIN.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MUST NOT STORE PERSONAL BELONGINGS SUCH AS CLOTHES, SHOES, BACK PACKS IN FOOD PREP AREAS.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • SUSHI PREP AND COOKS LINE WIPING CLOTHS MUST BE STORED IN A CLEAN CONTAINER WITH A SANITIZING SOLUTION.
  6. Canvass

    9 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • All hot food shall be stored at a temperature of 140F or higher. OBSERVED DURING INSPECTION SUSHI RICE IN HOT HOLDING UNIT IN REAR PREP AT 72.1F. NO DOCUMENTATION ON PREMISES OF BIOLOGICAL TESTING OF PH LEVELS OF SUSHI RICE. RICE DISCARDED AND INSTRUCTED UNTIL SUCH DOCUMENTATION IS OBTAINED ALL SUSHI RICE MUST BE HELD AT 140F OR ABOVE.
    • 4. SOURCE OF CROSS CONTAMINATION CONTROLLED I.E. CUTTING BOARDS, FOOD HANDLERS, UTENSILS, ETC
      • All food shall be protected from contamination and the elements, and so shall all food equipment, containers, utensils, food contact surfaces and devices, and vehicles. OBSERVED DURING INSPECTION CLEAN POTS, PANS AND COOKING UTINSELS STORED INSIDE AND ON TOP OF DIRTY UTILITY MOP SINK. INSTRUCTED MANAGEMENT TO REMOVE RE-WASH, RINSE AND SANITIZED AND REVIEWED PROPER USE OF UTILITY MOP SINK.
    • 12. HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA
      • Adequate and convenient hand washing facilities shall be provided for all employees. OBSERVED DURING INSPECTION PAPER TOWEL NOT ABLE TO DISPENSE AT SUSHI BAR EXPOSED HAND SINK. NO PAPER TOWEL AT REAR PREP EXPOSED HAND SINK. NO SOAP AT DISH AREA EXPOSED HAND SINK. ALSO OBSERVED EMPLOYEE USING SUSHI BAR EXPOSED HAND SINK FOR FOOD PREP PURPOSES. FOOD DRAINING BOWL WITH FOOD DEBRIS INSIDE SINK AND EMPLOYEE FILLING FOOD PAN WITH WATER FROM SINK FOR PREP USE FOR SUSHI ROLLS. MANAGEMENT CORRECTED DURING INSPECTION AND REVIEWED PROPER USAGE OF EXPOSED HAND WASHING SINKS.
    • 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. INTERIOR WOODEN STORAGE CABINETS AT SUSHI BAR WITH DIRT AND DEBRIS, MUST CLEAN. MUST NOT USE TIN FOIL AS LINER FOR EQUIPMENT ON COOKS LINE.
    • 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. ALL STORED ITEMS IN DINIG ROOM STORAGE CLOSET MUST BE ELEVATED AND ORGANIZED FROM FLOOR 6" OR ABOVE. FLOORS THROUGHOUT REAR COOKS LINE WITH EXCESSIVE GREASE AND FOOD DEBRIS, MUST CLEAN AND MAINTAIN. MISSING BASEBOARD TILES, CRACKED AND IN POOR REPAIR ON COOKS LINE. MUST REPLACE/REPAIR.
    • 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. EXCESSIVE GREASE ON WALL OF REAR COOKS LINE. MUST CLEAN AND MAINTAIN.
    • 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. MUST REMOVE THREADED NOZZLE FROM KITCHEN THREE COMPARTMENT SINK.
    • 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. MUST PROVIDE FOR SUSHI BAR PREP TWO DOOR COOLER.
    • 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. BALES OF HAY MUST BE REMOVED FROM OUTDOOR PATIO AND ALL STORED ITEMS ON REAR WALK-WAY MUST BE REMOVED INCLUDING BUCKETS OF CORN STARCH.

Nearby inspected facilities

Own this business? Add a badge to your website