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AROMA HOT POT

2026 S CLARK ST, CHICAGO, IL 60616 · Restaurant

4 inspections

  1. Canvass Re-Inspection

    5 infractions

    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • INSTRUCTED TO CLEAN THE BOTTOM AREA OF THE FRYERS AND EXTERIOR SURFACES TO REMOVE GREASE.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • INSTRUCTED TO CLEAN THE CEILING VENTS AND INSIDE OF LIGHT SHIELDS WHERE NEEDED IN KITCHEN AND WASHROOMS.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • FOUND SOME WATER STAINED CEILING TILE IN THE WASHROOMS; INSTRUCTED TO REPLACE TILE WHERE NEEDED.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • OBSERVED THE VENTS ABOVE THE COOKING EQUIPMENT IN THE HOODED SYSTEM IN NEED OF CLEANING; INSTRUCTED TO CLEAN AND MAINTAIN.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • INSTRUCTED THAT ALL FOOD HANDLERS MUST OBTAIN THE REQUIRED FOOD HANDLER TRAINING.
  2. Canvass

    11 infractions

    • 1. PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES
      • THE PERSON IN CHARGE DOES NOT HAVE A CITY OF CHICAGO FOOD SERVICE MANAGERS CERTIFICATE.
    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • THE PERSON IN CHARGE DOES NOT HAVE A CITY OF CHICAGO FOOD SERVICE MANAGERS CERTIFICATE AS REQUIRED; INSTRUCTED TO OBTAIN. PRIORITY FOUNDATION VIOLATION 7-38-012 CITATION ISSUED FOR FOOD SERVICE SANITATION CERTIFICATES.
    • 15. FOOD SEPARATED AND PROTECTED
      • INADEQUATE FOOD PROTECTION. NO PROTECTIVE BARRIER OBSERVED AT THE SIDE OF THE SELF SERVICE COLD FOOD BAR; INSTRUCTED TO PROVIDE AND MAINTAIN. PRIORITY VIOLATION 7-38-005 ISSUED FOR FOOD REQUIREMENTS.
    • 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
      • FOUND NO CHEMICAL SANITIZER AT LOW TEMP DISHMACHINE AS REQUIRED; INSTRUCTED TO PROVIDE AND MAINTAIN. PRIORITY VIOLATION 7-38-025 CITATION FOR EQUIPMENT STANDARDS. MACHINE NOT IN USE AT TIME OF INSPECTION. MACHINE TAGGED HELD FOR INSPECTION AND CANNOT BE USED UNTIL REINSPECTED BY CDPH WITH PROPER CHEMICAL.
    • 21. PROPER HOT HOLDING TEMPERATURES
      • FOUND IMPROPER HOT HOLDING TEMPERATURES. FOUND COOKED RICE, CRAB RANGOON, SPRING ROLLS, SESAME BALLS, CHICKEN NUGGETS AND ONION RINGS AT HOT HOLDING UNIT AT TEMPERATURES RANGING BETWEEN 100F AND 112F. INSTRUCTED THAT ALL HOT HOLDING FOOD ITEMS MUST BE MAINTAINED AT 135F OR ABOVE AT ALL TIMES. 10 LBS OF FOOD ITEMS VALUED AT $100. PRIORITY VIOLATION CITATION ISSUED FOR FOOD REQUIREMENTS 7-38-005.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • INSTRUCTED TO CLEAN THE BOTTOM AREA OF THE FRYERS AND EXTERIOR SURFACES TO REMOVE GREASE.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • OBSERVED THE FAUCET KNOB AT THE EXPOSED HANDSINK IN THE DISHWASHING AREA IN MISSING FOR THE HOT WATER; INSTRUCTED TO REPLACE KNOB.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • INSTRUCTED TO CLEAN THE CEILING VENTS AND INSIDE OF LIGHT SHIELDS WHERE NEEDED IN KITCHEN AND WASHROOMS.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • FOUND SOME WATER STAINED CEILING TILE IN THE WASHROOMS; INSTRUCTED TO REPLACE TILE WHERE NEEDED.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • OBSERVED THE VENTS ABOVE THE COOKING EQUIPMENT IN THE HOODED SYSTEM IN NEED OF CLEANING; INSTRUCTED TO CLEAN AND MAINTAIN.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • INSTRUCTED THAT ALL FOOD HANDLERS MUST OBTAIN THE REQUIRED FOOD HANDLER TRAINING.
  3. Canvass

    10 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED FACILITY MISSING THE HANDWASHING SIGNAGE AT THE HANDWASHING SINK IN THE REAR DISHWASHING AREA. INSTRUCTED TO PROVIDE AND MAINTAIN.
    • 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
      • OBSERVED LOW-TEMPERATURE DISHWASHING MACHINE (NOT IN USE) NOT PROPERLY SANITIZING. SANITIZING STRENGTH OF SANITIZER (CHLORINE) AT THE TIME OF INSPECTION WAS 0 PPM. INSTRUCTED NOT TO USE UNTIL EQUIPMENT IS PROPERLY SANITIZING. MANAGER IMMEDIATELY CALLED FOR MAINTENANCE AND THE DISHWASHING MACHINE WAS REPAIRED BEFORE THE CONCLUSION OF INSPECTION. PRIORITY VIOLATION #7-38-025, NO CITATION ISSUED
    • 21. PROPER HOT HOLDING TEMPERATURES
      • OBSERVED IMPROPER HOT HOLDING TEMPERATURES OF TCS FOODS. FOUND SPRING ROLLS (129.0F), SEASME BALLS 99.8F, AND FRIED FISH TOFU (100.1F) ON THE FRONT SELF-SERVICE BUFFET. APPROXIMATELY 6LBS AT $33 WORTH OF PRODUCT DISCARDED. INSTRUCTED TO HOLD HOT TCS FOODS AT 135F OR ABOVE. PRIORITY VIOLATION 7-38-005, CITATION ISSUED
    • 22. PROPER COLD HOLDING TEMPERATURES
      • OBSERVED IMPROPER COLD HOLDING TEMPERATURES OF TCS FOODS. FOUND A CONTAINER OF RAW FISH (52.0F) IN THE 1 COMPARTMENT SINK IN THE REAR FOOD PREP AREA, SLICED HONEYDEW MELON (52.1F) IN THE SELF-SERVICE BUFFET IN A COLD HOLDING UNIT. MUST HAVE COLD HOLDING FOODS AT 41.0F OR BELOW. APPROXIMATELY 13LBS AT $50 WORTH OF PRODUCT DISCARDED. PRIORITY 7-38-005, CITATION CONSOLIDATED WITH VIOLATION #21
    • 28. TOXIC SUBSTANCES PROPERLY IDENTIFIED, STORED, & USED
      • OBSERVED A BUCKET WITH TOWELS AND A SPRAY BOTTLE WITH UNKNOWN CHEMICAL AND NOT LABELED. THE BUCKET OF CHEMICALS WAS STORED ON THE FOOD PREP TABLE IN THE REAR FOOD PREP AREA AND THE SPRAY BOTTLE WAS STORED ON THE A LOWER SHELF BEHIND A FOOD PREP TABLE. MUST PROVIDE PROPER MARKING ON ALL CHEMICAL CONTAINERS. BUCKET AND SPRAYER BOTTLE WAS LABELED PRIORITY FOUNDATION VIOLATION 7-38-015, CITATION ISSUED
    • 35. APPROVED THAWING METHODS USED
      • OBSERVED A BUCKET OF RAW FISH AND WATER BEING THAWED IN THE ONE COMPARTMENT SINK IN THE REEAR FOOD PREP AREA. INSTURCTED TO USE PROPER THAWING METHODS AND MAINTAIN.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • OBSERVED TWO BULK DRY INGREDIENTS AND A SQUIRTT BOTTLE NOT LABELED WITH THE FOOD ITEMS COMMON NAME. INSTRUCTED TO PROVIDE AND MAINTAIN.
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • OBSERVED RAW MEATS PLATED FOR SERVICE STORED NEAR THE HANDWASHING SINK/ PAPER TOWEL DISPENSER IN THE REAR PREP AREA. INSTRUCTED TO RELOCATE FOOD ITEM TO AVOID CONTAMINATING FOOD ITEMS AFTER HANDWASHING.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • OBSERVED NO FOOD HANDLER CERTIFICATES ON SITE. INSTRUCTED ALL FOOD HANDLER MUST TAKE CORUSE AND MAINTAIN RECORDS ON SITE.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • OBSERVED NO CERTIFIED FOOD MANAGER ON SITE WITH THE ALLERGEN TRAINING CERTIFICATE. INSTRUCTED ALL CERTIFIED FOOD MANAGERS MUST TAKE COURSE AND MAINTAIN RECORDS ON SITE AT ALL TIMES.
  4. License

    3 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED NO HANDWASHING SIGNAGE AT THE HANDWASHING SINK NEXT TO THE THREE COMPARTMENT SINK. INSTRUCTED TO PROVIDE AND MAINTAIN.
    • 44. UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED
      • OBSERVED CLEAN DISHWARE NOT INVERTED ON THE DISH RACK AND SHELF IN THE DISHWASHING AREA. INSTRUCTED TO INVERT ALL MENTIONED DISHWARE AND MAINTAIN.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • OBSERVED A MISSING RECEPTACLE WITH A LID, IN THE WOMEN'S TOILET ROOM. INSTRUCTED TO PROVIDE FOR DISPOSAL OF FEMININE PRODUCTS AND MAINTAIN.