Canvass
Feb 3, 2025
Out of Business
0 recorded violations
No violations recorded in this inspection.
Official record from Chicago Department of Public Health, Feb 3, 2025 · Original Source
Restaurant · Chicago, IL
Miso Asian Kitchen
4449 N Broadway
Last inspected Feb 3, 2025 · View Map ↗ · Compare ↗
The department’s records list this business as closed or out of business.
Out of Business
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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
2 inspectionsCanvass
Oct 1, 2024
Pass
6 recorded violations
notedCode 36Equipment and utensils
Official wording
THERMOMETERS PROVIDED & ACCURATE
Inspector’s notes
INSTRUCTED TO PROVIDE THERMOMETER VISIBLE INSIDE ALL COOLERS IN THE KITCHEN AND IN BASEMENT STORAGE AREA.
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
More about equipment or utensil issuesnotedCode 37Food source and labeling
Official wording
FOOD PROPERLY LABELED; ORIGINAL CONTAINER
Inspector’s notes
INSTRUCTED TO PROPERLY LABEL FOOD STORAGE CONTAINERS IDENTIFIED WITH COMMON NAME (SALT, SUGAR, RICE ETC)
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
More about food source, dating, or labeling problemsnotedCode 51Water, plumbing, and sewage
Official wording
PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
Inspector’s notes
INSTRUCTED TO INSTALL BACKFLOW PREVENTER DEVICE FOR (HOT AND COLD) FAUCET AT MOP SINK IN THE REAR AREA.
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
More about water, plumbing, or sewage problemsnotedCode 55Cleaning and sanitizing
Official wording
PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
Inspector’s notes
INSTRUCTED TO CLEAN AND REMOVE UNNECESSARY ARTICLES (PREP COOLER, STEAM TABLE, BOXES ETC) AND CLITTER IN REAR OUTSIDE AREA AND IN BASEMENT STORAGE AREA TO PREVENT PEST HARBORAGE.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsnotedCode 10Handwashing
Official wording
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
Inspector’s notes
INSTRUCTED TO PROVIDE HANDWASHING SIGNAGE AT HAND SINK IN PREP (DISHWASHING) AREA
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
More about handwashing problemsnotedCode 47Cleaning and sanitizing
Official wording
FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
Inspector’s notes
INSTRUCTED TO SEAL/PAINT RAW WOOD SHELF UNDERNEATH SUSHI COOLER IN THE KITCHEN.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsOfficial record from Chicago Department of Public Health, Oct 1, 2024 · Original Source