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ARGO TEA

819 N Rush ST, CHICAGO, IL 60611 · Restaurant

Inspection summary

ARGO TEA has been inspected 11 times by Chicago Department of Public Health since May 27, 2011. The most recent inspection, on November 19, 2020, found no infractions.

3 of 11 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 source, labelling and allergens, Handwashing and staff hygiene and Food temperature control.

The number of infractions per inspection has stayed roughly the same over time.

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 source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded 2 times across 2 separate inspections, most recently on December 4, 2019. For example: FOOD PROPERLY LABELED; ORIGINAL CONTAINER

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded once on December 4, 2019. For example: PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

  • 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 once on March 16, 2017. For example: REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

  • 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 11 times across 7 separate inspections, most recently on March 21, 2018. For example: FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

  • 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 10 times across 6 separate inspections, most recently on December 4, 2019. For example: PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

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.

11 inspections

  1. Canvass

    0 infractions

  2. Canvass

    6 infractions

    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • - NO PHYSICAL KIT FOR THE CLEAN UP OF VOMITOUS AND DIARRHEAL INCIDENTS, EFFECTIVE FOR ELIMINATING NOROVIRUS, FOR THE PROCEDURE PROVIDED ON SITE. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION#: 7-38-005. NO CITATION ISSUED. -
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • - OBSERVED "GRAB AND GO" FOOD ITEMS OFFERED FOR SALE WITHOUT THE ADDRESS OF THE LOCATION THE FOOD WAS PREPARED/PACKAGED IN, ON THE LABEL. MUST PROVIDE. -
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • - OBSERVED BROKEN/UNUSED EQUIPMENT (EX:DISH MACHINE) IN REAR PREP AREA OF FACILITY. MUST REMOVE ALL ARTICLES/EQUIPMENT THAT ARE UNNECESSARY TO THE OPERATION FROM PREMISE AND MAINTAIN. -
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • - OBSERVED BROKEN/RAISED FLOOR TILES IN THE FRONT PREP AREA. MUST REPLACE BROKEN TILES AND PROVIDE A SMOOTH EASILY CLEANABLE SURFACE THROUGHOUT. OBSERVED THE COVING AT THE WALL BASE IN THE TOILET ROOM PEELING OFF WALL. MUST REPAIR AND MAINTAIN. -
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • - OBSERVED THE EXHAUST VENTILATION IN THE TOILET ROOM IS NOT WORKING AT TIME OF INSPECTION. MUST REPAIR AND MAINTAIN. -
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • - OBSERVED BURNT OUT LIGHT BULBS IN THE TOILET ROOM, THE REAR STORAGE AREA, AND THE REACH IN COOLER IN THE REAR STORAGE AREA. MUST REPLACE BULBS AND MAINTAIN. -
  3. Canvass

    2 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • 1-DOOR REACH IN MILK COOLER DOOR RUBBER GASKET LOOSE FROM CORNERS. INSTRUCTED MANAGER MUST REATTACH/MAKE TIGHT FITTED DOOR RUBBER GASKET AT SAID COOLER.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED FOOD DEBRIS/DIRT BUILD UP ON FLOOR AT DISHWASH AREA UNDER 3-COMPARTMENT SINK AND GREASE TRAP. INSTRUCTED MANAGER TO CLEAN FLOOR UNDER AND AROUND ALL EQUIPMENT AND ALONG CORNERS/WALLS THROUGHOUT.
  4. Short Form Complaint

    0 infractions

  5. Complaint

    3 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • SPRAY BOTTLE NEXT TO OVEN AT FRONT PREP LINE NOT LABELED, INSTRUCTED TO LABEL AND MAINTAIN.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • FRONT GRAB AND GO COOLER MISSING A THERMOMETER, INSTRUCTED TO INSTALL.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • SOILED UTESILS NOT STORED PROPERLY, FOUND GREASY EGGS COOKING ROUNDS STORED ON PREP TABLE NEXT TO CONVECTION OVEN, INSTRUCTED TO STORE PROPERLY.
  6. Canvass

    4 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • DETAIL CLEAN THE ICE MACHINE TO REMOVE PINK BUILDUP AND MAINTAIN.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED CLEAN CUTTING BOARDS STORED BEHIND THE FAUCET HEAD OF THE 3-COMPARTMENT SINK. INSTRUCTED TO REMOVE CUTTING BOARDS FROM BEHIND THE SINK AND STORE IN A CLEAN SEPERATE AREA TO AVOID SPLASH CONTAMINATION.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • REMOVE LIQUID BUILDUP ON THE FLOOR AROUND THE MOP SINK AND MAINTAIN.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • REPLACE CRACKED LIGHT SHIELD ABOVE THE REAR STORAGE AREA AND MAINTAIN TO PROVIDE A SMOOTH EASILY CLEANABLE SURFACE.
  7. Canvass

    3 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST DETAIL CLEAN THE INTERIOR OF SINKS, COUNTER TOPS, AND THE INTERIOR SURFACES OF THE ICE MACHINE.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • DETAIL CLEAN FLOORS IN PREP, DISH WASHING AND STORAGE AREAS. MUST CLEAN FLOORS UNDER REFRIGERATION UNITS, SINKS, ALONG WALLS AND IN CORNERS AS NEEDED.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • DETAIL CLEAN WALLS UNDER THE SERVICE COUNTERS AS NEEDED AND REMOVE FOOD DEBRIS. CLEAN WALLS THROUGHOUT AS NEEDED.
  8. Canvass

    0 infractions

  9. Canvass

    2 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FOUND FLOORS NOT CLEAN INSIDE STORAGE AREAS.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • FOUND BROOMS/DUST PANS NOT STORED PROPERLY.
  10. Complaint

    2 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • HEAVY DUST BUILD-UP NOTED ON CEILING OPENING ABOVE ICE MAKER, INSTRUCTED TO CLEAN AND MAINTIAN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • WEAK COLD WATER PRESSURE AT FRONT PREP AREA HAND SINK, INSTRUCTED TO PROVIDE UNDER CITY PRESSURE.
  11. Canvass

    3 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • SPLASH GUARD MUST BE INSTALLED TO THE LEFT OF FRONT HANDSINK (BESIDE A PREP COOLER). GREASE TRAP MUST BE REPLACED, DUE TO EVIDENCE OF SEVERE CORROSION ON SIDES & BASE. All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS AROUND & BEHIND GREASE TRAP & DISHMACHINE MUST BE KEPT CLEAN. The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • THE FAUCET AT 3-COMP SINK IS DRIPPING-MUST FIX. Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health.

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