Kim'S Home Cooking

Violations cited on Jun 17, 2025

1. #10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED INADEQUATE HAND WASHING FACILITIES. FRONT PREP HAND WASHING SINK NOT ACCESSIBLE FOR USE. FRESH TOMATOES AND BEVERAGE BEING STORED INSIDE THE SINK. MANAGER REMOVED. REVIEWED THAT HAND WASHING SINKS ARE FOR HAND WASHING PURPOSES ONLY. PRIORITY FOUNDATION VIOLATION 7-38-030(C) CITATION ISSUED.
2. #16FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: OBSERVED AN EMPLOYEE WASHING DISHES AT THE THREE COMPARTMENT SINK WITH THE SINK SET TO WASH, RINSE AND SANITIZE WITHOUT CHLORINE OR QUATERNARY SANITIZER IN THE FINAL RINSE. MANAGEMENT STATES CHLORINE IS USED. 0 PPM CHLORINE NOTED AT THIS TIME. REVIEWED THE PROPER SANITIZATION LEVEL REQUIRED. INSTRUCTED TO PROPERLY SET THE SINK AND RE-WASH ALL DISHES. PRIORITY VIOLATION 7-38-025 CITATION ISSUED.
3. #20PROPER COOLING TIME AND TEMPERATURE - Comments: OBSERVED IMPROPER COOLING OF COOKED BEEF. NOTED A LARGE, DEEP POT OF COOKED BEEF ON THE FLAT TOP GRILL AT 112.6F THAT THE MANAGER STATED WAS COOLING AND COOKED AT 11 AM. REVIEWED PROPER COOLING TIME AND TEMPERATURES. INSTRUCTED MANAGER TO REHEAT BEEF BACK UP TO 165F THEN THE BEGIN THE COOLING PROCESS AGAIN USING SHALLOW PANS, ICE BATHS, QUICK FREEZER CHILLS ETC.TO ACHIEVE 70F WITHIN 2 HOURS THEN TO 41F WITHIN 4 ADDITIONAL HOURS. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.
4. #21PROPER HOT HOLDING TEMPERATURES - Comments: NOTED A PAN OF FISH CAKES COVERED WITH PLASTIC WRAP ON TOP OF A CHEST FREEZER IN THE FRONT PREP AREA AT AN IMPROPER TEMPERATURE OF 85.7F. APPROXIMATELY 5 LBS DISCARDED. PRIORITY VIOLATION 7-38-005. SEE THE ABOVE VIOLATION #20 FOR CITATION.
5. #37FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: ALL BULK FOOD CONTAINERS ON THE COOKS LINE INCLUDING SPICES MUST BE LABELED WITH THE PRODUCT COMMON NAME.
6. #40PERSONAL CLEANLINESS - Comments: ALL FOOD HANDLERS/PREPARERS MUST WEAR EFFECTIVE HAIR RESTRAINTS.
7. #41WIPING CLOTHS: PROPERLY USED & STORED - Comments: ALL PREP AREA WIPING CLOTHS MUST BE HELD IN A CONTAINER WITH A SANITIZING SOLUTION BETWEEN USE.
8. #43IN-USE UTENSILS: PROPERLY STORED - Comments: NOTED IN-USE COOKS LINE RICE SCOOPS BEING STORED IN A CONTAINER OF WATER AT A TEMPERATURE OF 80.9F. IF STORED IN HOT WATER, MUST MAINTAIN A MINIMUM TEMPERATURE OF 135F OR STORE ON/IN A CLEAN SURFACE/CONTAINER AND WASH, RINSE, SANITIZE AS NEED OR EVERY 4 HOURS.
9. #45SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED - Comments: ALL STORED ITEMS THROUGHOUT THE FRONT PREP AND THE HALLWAY STORAGE ROOM MUST BE ELEVATED FROM THE FLOORS.
10. #49NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: ALL RAW WOODEN SHELVING IN THE FRONT AND REAR KITCHEN MUST BE PAINTED, SEALED AND NON-ABSORBENT.----MUST NOT USE PAPER TOWELS, CARDBOARD OR TIN FOIL AS LINER FOR SHELVING OR EQUIPMENT. ALL MUST BE SMOOTH AND CLEANABLE.----NOTED PEELING PLASTIC ON THE METAL FRONT DOOR OF THE DEEP FRYER. MUST REMOVE PEELING PLASTIC.
11. #55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: MUST NOT USE CARDBOARD AS MATTING FOR FLOORS.
12. #55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: MISSING TILE COVING UNDER AND BEHIND THE THREE COMPARTMENT SINK GREASE TRAP. INSTRUCTED TO REPLACE.
13. #55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: SOILED MOP HEADS WHEN NOT IN USE MUST BE STORED AT THE UTILITY SERVICE SINK INVERTED.
14. #58ALLERGEN TRAINING AS REQUIRED - Comments: ALL THE CITY OF CHICAGO CERTIFIED FOOD MANAGERS MUST HAVE PROOF OF ALLERGEN TRAINING OR CERTIFICATE.

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