PASS W/ CONDITIONS
Risk 2 (Medium)
KURIMU Gets Conditional Pass on Health Inspection - Chicago Restaurant
October 24, 2025
Canvass
License #2786188
3
Total Violations
2
Critical
1
Minor
Violations Cited by Chicago Health Inspector
3
Violation #10
CRITICAL
Violation Details
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: Loose knob for the hot water at dish room hand wash sink, instructed to repair and maintain.
Why This Matters
Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.
Food Code Requirement
Handwashing sinks must be accessible, properly supplied, and used only for handwashing.
Specific Requirements
Each sink needs: Warm water (100°F minimum); Soap in dispensers; Paper towels or air dryers; Waste receptacles; Signage; Clear access; Used only for handwashing.
CDPH Food Code: Section 5-202.12, 6-301.11
Violation #43
MINOR
Violation Details
IN-USE UTENSILS: PROPERLY STORED - Comments: Placing Ice scream scoops on a towel to dry, Instructed to keep on a non-absorbent surface.
Why This Matters
Improper storage contaminates utensils between uses.
Food Code Requirement
In-use utensils must be properly stored between uses.
Specific Requirements
Store in food with handle out; On clean surface; In running water; In water at 135°F or above.
CDPH Food Code: Section 3-304.12
Violation #43
MINOR
Violation Details
IN-USE UTENSILS: PROPERLY STORED - Comments: Placing Ice scream scoops on a towel to dry, Instructed to keep on a non-absorbent surface.
Why This Matters
Improper storage contaminates utensils between uses.
Food Code Requirement
In-use utensils must be properly stored between uses.
Specific Requirements
Store in food with handle out; On clean surface; In running water; In water at 135°F or above.
CDPH Food Code: Section 3-304.12
Health Department Information
Department
Chicago Department of Public Health (CDPH)
Division
Food Protection Program
Report Issues
Call 311 or File Online
More Information
CDPH Food Protection