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KYUS

939 N ASHLAND AVE, CHICAGO, IL 60622 · Restaurant

Inspection summary

KYUS has been inspected 5 times by Chicago Department of Public Health since February 26, 2016. The most recent inspection, on July 31, 2017, found no infractions.

2 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: Food source, labelling and allergens.

The number of infractions per inspection has stayed roughly the same over time.

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 September 30, 2016. 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 6 times across 3 separate inspections, most recently on September 30, 2016. For example: VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

  • 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 2 times on September 23, 2016. For example: * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED

  • 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 September 23, 2016. For example: ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED

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 Re-Inspection

    2 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • Found several food items stored in grocery bags in coolers and freezers. Must remove. All food must be stored in commercial grade containers that are easily cleanable. Must maintain same.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • Facility has a 1 compartment sink in the server station that is in disrepair. Must either remove this sink, or repair. Sink must be maintained with hot and cold water at all times.
  3. Canvass

    7 infractions

    • 11. ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED
      • Found washbowl sink in basement restroom without hot water. Hot water line has been disconnected to this area of basement. Instructed must have functioning hot and cold water at wash bowl sink in this restroom at all times. Critical violation 7-38-030.
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • No city of Chicago certified food manager certificates posted. No city of Chicago certified manager on site during inspection. Must provide City of Chicago certified food manager original certificate and post in plain view of customers (and must have a certified manager present at all times when potentially hazardous foods are being served or prepped). Serious violation 7-38-012
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • Found several food items stored in grocery bags in coolers and freezers. Must remove. All food must be stored in commercial grade containers that are easily cleanable. Found all prepped potentially hazardous and bulk foods without labels. Must label all prepped potentially hazardous foods with name and date, and bulk food items with name. Must maintain.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • Found several missing floor tiles in rear of kitchen near 3 compartment sink. Must repair or replace tiles. Must maintain.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • Facility has a 1 compartment sink in the server station that is in disrepair. Must either remove this sink, or repair. Sink must be maintained with hot and cold water at all times.
    • 39. LINEN: CLEAN AND SOILED PROPERLY STORED
      • Found several wiping cloths stored on counters in sushi prep and kitchen area. Must properly store all wiping cloths in sanitizing solution (in a clean container) when not in use. Must maintain.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • No food handler certificates on site. Must provide certification for all employees who handle food. Must maintain.
  4. License

    3 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • EXCESS CAULKING BETWEEN THE PREP TABLE AND WALL AT SUSHI AREA INSTRUCTED TO REMOVE,SURFACE MUST BE SMOOTH CLEANABLE AND NON-ABSORBENT MATERIAL
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • EXCESS GREASE ON FILTER AND HOOD,INSIDE THE DEPP FRYER AND OVEN. INSTRUCTED TO CLEAN AND MAINTAIN
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • NO MOP SINK PROVIDED ON PREMISES,INSTRUCTED TO INSTALL A MOP SINK UNDER CITY PLUMBING CODE(HOT / COLD RUNNING WATER AND PROVIDE A BACK FLOW PREVENTER DEVICE AT WATER LINE AT SAID SINK
  5. License

    0 infractions

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