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2015 SEE THRU CHINESE KITCHEN

609 E 79TH ST, CHICAGO, IL 60619 · Restaurant

Inspection summary

2015 SEE THRU CHINESE KITCHEN has been inspected 6 times by Chicago Department of Public Health since March 24, 2015. The most recent inspection, on May 4, 2016, found no infractions.

1 of 6 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Food temperature control, Protecting food from contamination and Pests.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded 7 times across 4 separate inspections, most recently on February 25, 2016. For example: FACILITIES TO MAINTAIN PROPER TEMPERATURE

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded once on February 25, 2016. For example: FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded once on March 24, 2015. For example: OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 29 times across 5 separate inspections, most recently on March 9, 2016. For example: CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 7 times across 5 separate inspections, most recently on March 9, 2016. For example: FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

About this data

These results come from Chicago Department of Public Health, which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

6 inspections

  1. Canvass

    0 infractions

  2. Complaint Re-Inspection

    8 infractions

    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • CONTINUED NON-COMPLIANCE. PREVIOUS SERIOUS VIOLATION FROM REPORT # 1632261 ON 2/25/16 NOT CORRECTED. (45)IDPH FOOD HANDLERS REQUIREMENTS NOT MET. MUST ENROLL AND MAINTAIN. MUST CORRECT SERIOUS VIOLATIONS BY THE DATES SPECIFIED ON THE REPORT. SERIOUS CITATION ISSUED 7-42-090
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • MUST CLEAN AND SANITIZE ALL MUTLI-USE CONTAINERS AND UTENSILS. (STEAM TABLE PANS, BULK FOOD ITEM CONTAINERS, AND OTHER DISHES)
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • REMOVE PEELING PAINT ON SHELVES IN THE WALK IN COOLER.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST DETAIL CLEAN COOKING EQUIPMENT, PREP TABLES, SHELVING RACKS AND SINKS. MUST REMOVE FOOD DEBRIS. ALSO DETAIL CLEAN THE INTERIOR TOP PANEL OF THE ICE MACHINE AND SINK AND TOILET IN THE WASH ROOM.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST DETAIL CLEAN FLOORS UNDER COOKING EQUIPMENT, UNDER SINKS, IN THE WALK IN COOLER, ALONG WALLS, IN CORNERS AND THROUGHOUT PREMISES. MUST REMOVE GREASE AND FOOD DEBRIS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST DETAIL CLEAN WALLS IN PREP AND DISH WASHING AREAS.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST DETAIL CLEAN THE GREASE TRAP AND FLOOR DRAINS AND REMOVE FOUL ODORS.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • REMOVE CLUTTER AND STORE ALL ITEMS 6 INCHES OFF THE FLOOR.
  3. Complaint

    11 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • REFRIGERATED FOOD STORAGE FACILITIES AT IMPROPER TEMPERATURES. NOTED PREP COOLER AT 54.8 DEGREES F. MUST REPAIR AND MAINTAIN AT 40 DEGREES F AND BELOW. CRITICAL CITATION ISSUED 7-38-005A
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • POTENTIALLY HAZARDOUS FOODS NOTED AT IMPROPER TEMPERATURES. NOTED APPROXIMATELY 10LBS OF COOKED NOODLES, BEAN SPROUTS, SLICED LETTUCE AND RAW BEEF AT IMPROPER TEMPERATURES RANGING BETWEEN 47.3-55 DEGREES F. MUST MAINTAIN POTENTIALLY HAZARDOUS FOODS AT 40 DEGREES F AND BELOW OR 140 DEGREES F AND ABOVE. CRITICAL CITATION ISSUED 7-38-005A
    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • FOOD NOT PROPERLY PROTECTED DURING PREPARATION AND STORAGE. NOTED RICE BEING SOAKED ON THE INTERIOR OF THE MOP SINK. ALSO NOTED RAW CHICKEN AND RAW EGGS BEING IMPROPERLY STORED ABOVE BEAN SPROUTS. ADVISED OWNER ON PROPER FOOD PREPARATION AND STORAGE AND INSTRUCTED TO DISCARD RICE. SERIOUS CITATION ISSUED 7-38-005A
    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • CONTINUED NON-COMPLIANCE. NOTED PREVIOUS MINOR VIOLATIONS FROM REPORT # 1386117 ON 05/06/2015 NOT CORRECTED. (38)MUST REPLACE SCREWS AT FLOOR GREASE TRAP IN FRONT OF 3- COMP SINK. MUST PROVIDE A BACK FLOW DEVICE ON ICE MACHINE, (40)MUST PROVIDE PROBE THERMOMETERS FOR FOOD TEMPS AND (45)IDPH FOOD HANDLERS REQUIREMENTS NOT MET.MUST ENROLL AND MAINTAIN. MUST CORRECT MINOR VIOLATIONS BY THE DATES SPECIFIED ON THE REPORT. SERIOUS CITATION ISSUED 7-42-090
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • MUST CLEAN AND SANITIZE ALL MUTLI-USE CONTAINERS AND UTENSILS. (STEAM TABLE PANS, BULK FOOD ITEM CONTAINERS, AND OTHER DISHES)
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • REMOVE PEELING PAINT ON SHELVES IN THE WALK IN COOLER.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST DETAIL CLEAN COOKING EQUIPMENT, PREP TABLES, SHELVING RACKS AND SINKS. MUST REMOVE FOOD DEBRIS. ALSO DETAIL CLEAN THE INTERIOR TOP PANEL OF THE ICE MACHINE AND SINK AND TOILET IN THE WASH ROOM.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST DETAIL CLEAN FLOORS UNDER COOKING EQUIPMENT, UNDER SINKS, IN THE WALK IN COOLER, ALONG WALLS, IN CORNERS AND THROUGHOUT PREMISES. MUST REMOVE GREASE AND FOOD DEBRIS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST DETAIL CLEAN WALLS IN PREP AND DISH WASHING AREAS.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST DETAIL CLEAN THE GREASE TRAP AND FLOOR DRAINS AND REMOVE FOUL ODORS.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • REMOVE CLUTTER AND STORE ALL ITEMS 6 INCHES OFF THE FLOOR.
  4. Complaint

    13 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • OBSERVED 2- DOOR PREP COOLER AT IMPROPER TEMPERATURE OF 47.2F WITH POTENTIALLY HAZARDOUS FOODS STORED INSIDE FOR SALE.A HELD FOR INSPECTION TAG PLACED ON UNIT.ONCE REPAIRED FAX LETTER TO (312)746-4240.MUST HAVE COLD HOLDING AT 40.;0F OR BELOW.(CRITICAL 7-38-005A)
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • OBSERVED IMPROPER TEMPERATURES OF COOKED AND RAW FOODS STORED INSIDE OF 2- DOOR PREP COOLER AND WALK IN COOLER SUCH AS SLICED RAW BEEF 7.5LBS 45.1F-45.4F,DICED AND SLICCED COOKED CHICKEN 44.1F-63.8F 40LBS.,EGG ROLLS 7LBS. 44.2F-62.2,BREADED COOKED CHICKEN 44.3F-45.9F 7LBS.,COOKED PORK 45.8F 8LBS.,RAW SHRIMP 7LBS. 44.3F-45.9F,COOKED PASTA 3LBS.50.1F,COOKED RIBS 6LBS. 46.7F,WONTON 5LBS. 63.2F,POOLED EGGS 5LBS. 75.9F,RAW CHICKEN WINGS 3LBS. 50.7F.PRODUCT WAS DUMPED AND DENATURED BY MANAGER.MUST HAVE COLD HOLDING AT 40.0F OR BELOW.APPX 84.6LBS.$515.(CRITICAL 7-38-005A)
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • MUST REMOVE KNIVES FROM IN BETWEEN EQUIPMENT AND STORE PROPERLY.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • Inspector Comments: Inspector Comments: MUST REMOVE RUST FROM SHELVING UNITS IN WALK IN COOLER.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • Inspector Comments: Inspector Comments: MUST CLEAN GREASE AND FOOD DEBRI FROM INTERIOR AND EXTERIOR OF WOK STATION,MICROWAVE,MOP SINK BASIN,WINDOW SILLS IN LOBBY,CAN OPENER,PREP COOLERS AND REACH IN COOLERS.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN FAN GUARDS IN WALK IN COOLER AND INTERIOR PARTS OF ICE MACHINE.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • Inspector Comments: Inspector Comments: MUST CLEAN GREASE FROM FLOOR UNDER COOKING EQUIPMENT AND FLOOR DRAINS
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • Inspector Comments: Inspector Comments: MUST REPAIR OR REPLACE MISSING AND DAMAGED CEILING TILES IN PREP AREA AND TOILET ROOM,LOOSE WALL PANEL BEHIND COOKING EQUIPMENT.MUST CLEAN MOLD BUILD UP AT CAULKING AT 3- COMP SINK,MUST CLEAN FOOD DEBRI FROM WALLS THROUGHOUT OR PAINT.MUST SEAL ALL OPENINGS AROUND PIPES AND WIRES LEADING INTO WALLS AND CEILINGS THROUGHOUT.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST CLEAN GREASE FROM HOOD AND FILTERS OF COOKING EQUIPMENT.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • Inspector Comments: Inspector Comments: MUST REPLACE SCREWS AT FLOOR GREASE TRAP IN FRONT OF 3- COMP SINK.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • Inspector Comments: MUST PROVIDE A BACK FLOW DEVICE ON ICE MACHINE.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • Inspector Comments: Inspector Comments: MUST PROVIDE PROBE THERMOMETERS FOR FOOD TEMPS
    • 45. FOOD HANDLER REQUIREMENTS MET
      • Inspector Comments: Inspector Comments: IDPH FOOD HANDLERS REQUIREMENTS NOT MET.MUST ENROLL AND MAINTAIN.
  5. License Re-Inspection

    9 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • Inspector Comments: MUST REMOVE RUST FROM SHELVING UNITS IN WALK IN COOLER.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • Inspector Comments: MUST CLEAN GREASE AND FOOD DEBRI FROM INTERIOR AND EXTERIOR OF WOK STATION,MICROWAVE,MOP SINK BASIN,WINDOW SILLS IN LOBBY,CAN OPENER,PREP COOLERS AND REACH IN COOLERS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • Inspector Comments: MUST CLEAN GREASE FROM FLOOR UNDER COOKING EQUIPMENT AND FLOOR DRAINS
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • Inspector Comments: MUST REPAIR OR REPLACE MISSING AND DAMAGED CEILING TILES IN PREP AREA AND TOILET ROOM,LOOSE WALL PANEL BEHIND COOKING EQUIPMENT.MUST CLEAN MOLD BUILD UP AT CAULKING AT 3- COMP SINK,MUST CLEAN FOOD DEBRI FROM WALLS THROUGHOUT OR PAINT.MUST SEAL ALL OPENINGS AROUND PIPES AND WIRES LEADING INTO WALLS AND CEILINGS THROUGHOUT.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • Inspector Comments: MUST REPLACE BURNT OUT LIGHT AT HOOD OF COOKING EQUIPMENT
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • Inspector Comments: MUST REPLACE SCREWS AT FLOOR GREASE TRAP IN FRONT OF 3- COMP SINK.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST PROVIDE A BACK FLOW DEVICE ON ICE MACHINE.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • Inspector Comments: MUST PROVIDE PROBE THERMOMETERS FOR FOOD TEMPS
    • 45. FOOD HANDLER REQUIREMENTS MET
      • Inspector Comments: IDPH FOOD HANDLERS REQUIREMENTS NOT MET.MUST ENROLL AND MAINTAIN.
  6. License

    10 infractions

    • 11. ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED
      • OBSERVED HAND SINK IN PREP AREA NOT OPERABLE.MUST PROVIDE HOT AND COLD RUNNING WATER AT HAND SINK AND MAINTAIN.
    • 19. OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED
      • OBSERVED REAR YARD NOT MAINTAINED OBSERVED BUCKETS OF GREASE AND SEVERAL EMPTY BUCKETS,TABLES,ETC. MUST REMOVE AND MAINTAIN.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST REMOVE RUST FROM SHELVING UNITS IN WALK IN COOLER.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN GREASE AND FOOD DEBRI FROM INTERIOR AND EXTERIOR OF WOK STATION,MICROWAVE,MOP SINK BASIN,WINDOW SILLS IN LOBBY,CAN OPENER,PREP COOLERS AND REACH IN COOLERS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST CLEAN GREASE FROM FLOOR UNDER COOKING EQUIPMENT AND FLOOR DRAINS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST REPAIR OR REPLACE MISSING AND DAMAGED CEILING TILES IN PREP AREA AND TOILET ROOM,LOOSE WALL PANEL BEHIND COOKING EQUIPMENT.MUST CLEAN MOLD BUILD UP AT CAULKING AT 3- COMP SINK,MUST CLEAN FOOD DEBRI FROM WALLS THROUGHOUT OR PAINT.MUST SEAL ALL OPENINGS AROUND PIPES AND WIRES LEADING INTO WALLS AND CEILINGS THROUGHOUT.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • MUST REPLACE BURNT OUT LIGHT AT HOOD OF COOKING EQUIPMENT.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST REPLACE SCREWS AT FLOOR GREASE TRAP IN FRONT OF 3- COMP SINK.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • MUST PROVIDE PROBE THERMOMETERS FOR FOOD TEMPS.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • IDPH FOOD HANDLERS REQUIREMENTS NOT MET.MUST ENROLL AND MAINTAIN.

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