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MING'S CHOP SUEY

7114 S YATES BLVD, CHICAGO, IL 60649 · Restaurant

12 inspections

  1. Toiles

    0 infraction

  2. Toiles

    6 infractions

    • 3. MOYENS ALIMENTAIRES POTENTIELLEMENT DANGEREUX EXIGENCE DE TEMPÉRATURE POUR LE STOCKAGE, LA PRÉPARATION ET LE SERVICE
      • OBSERVED 2 DOZENS OF RAW EGGS SITTING OUT ON THE PREP TABLE AT IMPROPER TEMPERATURE OF 61.9F,TOTAL WEIGHT 2LBS TOTAL COST $5.00 AND OBSERVED A PAN OF COOKED BEEF SITTING OUT ON PREP TABLE AT IMPROPER TEMPERATURE OF 106.4F,TOTAL WEIGHT 5LBS,TOTAL COST $100.00,FOOD ITEMS WERE DENATURED AND DESTROYED DURING INSPECTION,CRITICAL VIOLATION 7-38-030
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • MUST DETAIL CLEAN ALL COOKING EQUIPMENT OF GREASE BUILD-UP AND OLD FOOD DEBRIS,INSTRUCTED TO CLEAN AND MAINTAIN EQUIPMENT
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • MUST CLEAN FLOORS BEHIND COOKING EQUIPMENT ALONG WALL BASE AND CORNERS,INSTRUCTED TO CLEAN AND MAINTAIN AREA
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • MUST CLEAN ALL LIGHT SHIELD COVERS IN THE PREP AREA OF DUST BUILD-UP,INSTRUCTED TO CLEAN AND MAINTAIN AREA
    • 40. RÉFRIGÉRATION ET THÉROMÈTRES MÉTAUX
      • MUST PROVIDE THERMOMETERS INSIDE PREP COOLER AT PREP AREA,INSTRUCTED TO PROVIDE
    • 43. ALIMENTAIRES (ICE) ÉLIMINANT LES UTENSILS, LES CLOTS DE LA WASH PROPRIÉTÉ
      • MUST STORE WIPING CLOTHS IN A SANITIZING SOLUTION WHEN NOT IN USE AT PREP AREA
  3. Toiles

    3 infractions

    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • NOTED THE SHEVLING INSIDE THE WALK IN COOLER DIRTY AND RUSTED. MUST CLEAN AND MAINTAIN. ALSO MUST REMOVE RUST AND REPAINT.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • FLOORS NEED CLEANING ALONG THE WALL BASE AND IN CORNERS BEHIND THE COOKING EQUIPMENT AND UNDERNEATH THE 3 COMPARTMENT SINK.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • NOTED THE FIXTURES AT THE 3 COMPARTMENT SINK LEAKING. MUST REPAIR AND MAINTAIN.
  4. Toiles

    4 infractions

    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • NOTED GROCERY BAGS USED FOR STORAGE OF FOOD INSIDE FREEZER. MUST PROVIDE FOOD GRADE STORAGE CONTAINER FOR PROPER FOOD STORAGE.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • NOTED THE INTERIOR OF THE WALK IN COOLER AND PREP COOLER DIRTY. MUST CLEAN TO REMOVE SPILLS AND DEBRIS. ALSO CLEAN THE EXTERIOR OF THE GREASE TRAP AT THE 3 COMP SINK TO REMOVE DEBRIS.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • FLOORS DIRTY INSIDE THE WALK IN COOLER, AROUND THE GREASE TRAP AND BEHIND COOKING EQUIPMENT. MUST CLEAN TO REMOVE SPILLS AND DEBRIS.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • VENT COVER ABOVE THE COOKING EQUIPMENT FOUND DIRTY. MUST CLEAN TO REMOVE DUST.
  5. Plainte

    4 infractions

    • 3. MOYENS ALIMENTAIRES POTENTIELLEMENT DANGEREUX EXIGENCE DE TEMPÉRATURE POUR LE STOCKAGE, LA PRÉPARATION ET LE SERVICE
      • FOUND IMPROPER TEMPERATURE OF EGGS SITTING OUT ON PREP TABLE WAS AT 55.9F TOTAL WEIGHT 10LBS TOTAL COST $20.00,FOUND COOKED CHICKEN NUGGETS AT IMPROPER TEMPERATURE OF 53.7F SITTING OUT ON PREP TABLE,TOTAL WEIGHT 10LBS,TOTAL COST $20.00,FOUND COOKED BEEF AT IMPROPER TEMPERATURE OF 50.8F SITTING OUT ON PREP TALBLE,TOTAL WEIGHT 5LBS AND TOTAL COST $30.00 ALSO FOUND EGG ROLLS AT IMPROPER TEMPERATURE OF 51.F SITTING OUT ON A SHELF NEAR STOVE TOTAL WEIGHT 6LBS TOTAL COST 10.00,THE FOOD ITEMS WERE DENATURE AND DESTRPYED DURING INSPECTION,THE TOTAL WEIGHT FOR ALL FOOD PRODUCTS WERE 31LBS AND TOTAL COST FOR ALL FOOD PRODUCTS WERE $80.00,CRITICAL VIOLATION 7-38-005(A)
    • 30. ALIMENTATION EN CONTENEUR ORIGINAL, LABÉ DE LA PROPRIÉTÉ : CONSULTATOIRE DU CUSTOMER POSTE AU CAS DE BESOIN
      • MUST LABEL BULK FOOD CONTAINERS IN REAR PF PREMISES
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • CLEAN FLOORS INSIDE THE WALK-IN COOLER IN PREP AREA.ALONG WALL BASE AND CORNERS
    • 40. RÉFRIGÉRATION ET THÉROMÈTRES MÉTAUX
      • MUST PROVIDE A THERMOMETER INSIDE THE PREP COOLER
  6. Réinspection des toiles

    1 infraction

    • 36. LUTTE CONTRE L ' ÉCLAIRAGE : CANDIDATS MINIMAUX EXIGÉS DE LUMIÈRE PROVIDÉE, FIXTURES
      • PROVIDE BRIGHTER LIGHT IN WASHROOM, VERY DARK, DIFFICULT TO SEE WITHOUT A FLASH LIGHT.
  7. Toiles

    12 infractions

    • 2. LES INSTALLATIONS POUR MAINTENIR LA TEMPÉRATURE PROPER
      • REFRIGERATED PREP TABLE NOT MAINTAINING ADEQUATE TEMPERATURE. AIR TEMP RECORDED AT 45.1F. INSTRUCTED TO REMOVE ALL POTENTIALLY HAZARDOUS FOODS FROM UNIT WHICH IS BEING TAGGED HELD FOR INSPECTION, AND HAVE IT SERVICED. CRITICAL VIOLATION 7-38-005(A).
    • 3. MOYENS ALIMENTAIRES POTENTIELLEMENT DANGEREUX EXIGENCE DE TEMPÉRATURE POUR LE STOCKAGE, LA PRÉPARATION ET LE SERVICE
      • PRE-COOKED EGG ROLLS-70.2F, COOKED BEEF-52.1F, COOKED CHICKEN-51.2F, EGGS-49.7F, SHRIMP-46.2F, EGG ROLLS-55.7F. ALL HOT FOODS MUST BE MAINTAINED AT 140 DEGREES OR ABOVE, ALL COLD FOODS MUST BE MAINTAINED AT 40 DEGREES OR BELOW, AND ALL COOKED FOODS MUST BE COOLED WITHIN 6 HOURS (140 TO 70 DEGREES IN 2 HOURS AND FROM 70 TO 40 DEGREES IN 4 HOURS). ALL FOODS FOUND AT IMPROPER TEMPERATURES DISCARDED. CRITICAL VIOLATION 7-38-005(A).
    • 29. VIOLATION(S) MINORALE(S) PRÉCÉDENTE(S) CORRECTÉE(S) 7-42-090
      • PREVIOUS MINOR VIOLATIONS NOTED ON REPORT#1154937 DATED MARCH 14, 2013 NOT CORRECTED:-30-CLEAN ALL BULK CONTAINERS. LABEL ALL PREPARED FOOD IN COOLER. -36- ALL LIGHT SHIELDS THROUGHOUT STILL IN NEED OF CLEANING.-41-STORE MOP HEAD UPRIGHT TO PREVENT INSECT BREEDING. ORGANIZE WALK-IN COOLER.-42- FOOD HANDLERS WEARING UNCLEAN APRONS.-43-IMPROPERLY STORING WASH CLOTHS. SERIOUS VIOLATION FOR NON COMPLIANCE 7-42-090.
    • 30. ALIMENTATION EN CONTENEUR ORIGINAL, LABÉ DE LA PROPRIÉTÉ : CONSULTATOIRE DU CUSTOMER POSTE AU CAS DE BESOIN
      • VOIR LA VIOLATION N° 29.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • CLEAN THE FOLLOWING: ALL PREP TABLES AND SHELVES UNDERNEATH(INCLUDING LEGS AND WHEELS ATTACHED), INTERIORS AND EXTERIORS OF ALL WOK COOKING STATIONS, DEEP FRYERS, ALL COOLERS AND FREEZERS, INTERIORS AND EXTERIORS OF ALL SINKS, ALL STORAGE RACKS INSIDE ALL COOLERS AND FREEZERS,AND ALL MULTIUSE EQUIPMENT(BOWLS, PANS UTENSILS).
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • FLOORS THROUGHOUT EVERY SECTION OF ESTABLISHMENT( FOOD PREP, FOOD STORAGE, DISHWASHING AND WASHROOM AREAS ALL NEED CLEANING ALONG THE BASES OF THE WALLS, AND IN CORNERS(LOT'S OF DEBRIS AND DIRT).
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • CLEAN THE FOLLOWING: ALL DOORS AND DOOR HANDLES(STICKY RESIDUE AND DIRT), ALL WALLS THROUGHOUT(SPILLS. SPLATTERS DIRT), ALL STAINED CEILING TILES. CLEAN ALL DIRT DUST AND DEBRIS FROM ALL LIGHT SHIELDS THROUGHOUT.
    • 36. LUTTE CONTRE L ' ÉCLAIRAGE : CANDIDATS MINIMAUX EXIGÉS DE LUMIÈRE PROVIDÉE, FIXTURES
      • PROVIDE BRIGHTER LIGHT IN WASHROOM, VERY DARK, DIFFICULT TO SEE WITHOUT A FLASH LIGHT.
    • 36. LUTTE CONTRE L ' ÉCLAIRAGE : CANDIDATS MINIMAUX EXIGÉS DE LUMIÈRE PROVIDÉE, FIXTURES
      • SEE VIOLATION #29.
    • 41. PREMISSAIRES MAINTENUS NON LITTRE, ARTICLES NON NÉCESSAIRES, MATÉRIEL DE CLASSEMENT PROPRIÉTÉ
      • VOIR LA VIOLATION N° 29.
    • 42. MÉTHODE D ' APPROPRIATION APPROPRIÉE DES RESTRAINTES DE L ' ALIMENTATION ET DE L ' APPAREIL CLÉ
      • VOIR LA VIOLATION N° 29.
    • 43. ALIMENTAIRES (ICE) ÉLIMINANT LES UTENSILS, LES CLOTS DE LA WASH PROPRIÉTÉ
      • VOIR LA VIOLATION N° 29.
  8. Toiles

    6 infractions

    • 30. ALIMENTATION EN CONTENEUR ORIGINAL, LABÉ DE LA PROPRIÉTÉ : CONSULTATOIRE DU CUSTOMER POSTE AU CAS DE BESOIN
      • CLEAN ALL BULK CONTAINERS. LABEL ALL PREPARED FOOD IN COOLER.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • REPAIR UPPER WALL AND CEILING IN WASHROOM (WATER DAMAGE). CLEAN CEILING VENTS IN PREP AREA.
    • 36. LUTTE CONTRE L ' ÉCLAIRAGE : CANDIDATS MINIMAUX EXIGÉS DE LUMIÈRE PROVIDÉE, FIXTURES
      • CLEAN LIGHT SHIELDS IN PREP AREA.
    • 41. PREMISSAIRES MAINTENUS NON LITTRE, ARTICLES NON NÉCESSAIRES, MATÉRIEL DE CLASSEMENT PROPRIÉTÉ
      • STORE MOP HEAD UPRIGHT TO PREVENT INSECT BREEDING. ORGANIZE WALK-IN COOLER.
    • 42. MÉTHODE D ' APPROPRIATION APPROPRIÉE DES RESTRAINTES DE L ' ALIMENTATION ET DE L ' APPAREIL CLÉ
      • PROVIDE CLEAN APRONS FOR EMPLOYEES.
    • 43. ALIMENTAIRES (ICE) ÉLIMINANT LES UTENSILS, LES CLOTS DE LA WASH PROPRIÉTÉ
      • DES TRACES DE SANG DANS LA SOLUTATION.
  9. Toiles

    2 infractions

    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.RUSTY GREASE TRAP AT 3- COMP SINK.MUST REPAIR.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. BOTTOM OF PREP TABLES NOT CLEAN.MUST DETAIL CLEAN DEBRIS,OLD FOOD.
  10. Toiles

    3 infractions

    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.THE FOLLOWING NOT CLEAN: DRY STORAGE BIN LIDS, STORAGE SHELF FRONT AND IN WALK-IN COOLER ALSO WOK STATION INSTRUCTED TO CLEAN.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. REMOVE CARD BOARD FROM WALK-IN COOLER FLOOR INSTRCUTED TO REPAIR FLOOR.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • The walls and ceilings shall be in good repair and easily cleaned. INSTRUCTED TO CLEAN THE WALLS UNDER AND AROUND 3 COMP SINK, BEHIND FRONT STORAGE, AND ALONG SIDES OF PREP TABLES.
  11. Réinspection des toiles

    0 infraction

  12. Toiles

    7 infractions

    • 18. AUCUNE PREUVE D ' OUVERTURES OU D ' OUVERTURES OUVERTES PROTÉGÉES/RODENTES, UNE LOGE ÉCRITE EST DISPONIBLE AUX INSPECTEURS
      • All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines. FOUND 15 MICE DROPPINGS AROUND HOT WATER TANK IN THE REAR. INSTRUCTED TO REMOVE AND SANITIZE THE AFFECTED AREA. RECOMMENDED CONTACTING PEST CONTROL FOR SERVICE. CITATION #63194-16 ISSUED.
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. MUST REMOVE POP CRATES THAT ARE BEING USED FOR SHELVING AND PROVIDE SHELVES THAT ARE ATLEAST 6" OFF THE FLOOR TO STORE OVER FLOW OF POPS.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. MUST DETAIL CLEAN AND MAINTAIN THE FOLLOWING: INTERIOR OF ALL COOLERS AND FREEZERS-INCLUDING THE RUBBER GASKETS ON DOORS AND RACKS INSIDE COOLERS, INTERIOR/EXTERIOR OF ALL COOKING EQUIPMENTS, ALL PREP TABLES AND SHELVES THROUGHOUT.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. MUST DETAIL CLEAN FLOORS IN ALL CORNERS AND UNDER/AROUND ALL HEAVY EQUIPMENTS/SINKS. MUST ELEVATE ALL STOCK ITEMS 6" OFF THE FLOOR.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • The walls and ceilings shall be in good repair and easily cleaned. MUST DETAIL CLEAN AND MAINTAIN WALLS IN PREP, AROUND ALL SINKS, VENTILATION HOOD, CEILING FANS IN WAITING AREA, VENTS THROUGHOUT AND LIGHT SHIELDS.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • MUST FIX AND MAINTAIN LEAKS AT THE BASE OF THE FAUCET ON THE 3-COMP. SINK.
    • 41. PREMISSAIRES MAINTENUS NON LITTRE, ARTICLES NON NÉCESSAIRES, MATÉRIEL DE CLASSEMENT PROPRIÉTÉ
      • MUST PROPERLY STORE ANY/ALL UNUSED MOPS HANGING UPRIGHT TO DRY.