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ASIAN SPOON

7042 S Stony Island AVE, CHICAGO, IL 60649 · Restaurant

Inspection summary

ASIAN SPOON has been inspected 5 times by Chicago Department of Public Health since April 21, 2014. The most recent inspection, on May 16, 2016, found no infractions.

1 of 5 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, Food temperature control 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 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 4 times across 4 separate inspections, most recently on May 22, 2015. For example: FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

  • 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 2 times across 2 separate inspections, most recently on May 15, 2015. For example: POTENTIALLY HAZARDOUS FOOD PROPERLY THAWED

  • 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 May 15, 2015. For example: NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

  • 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 June 5, 2014. For example: APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

  • 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 4 separate inspections, most recently on May 22, 2015. For example: FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

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.

5 inspections

  1. Canvass

    0 infractions

  2. Canvass Re-Inspection

    3 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • MUST LABEL ALL BULK FOOD CONTAINERS AND LABEL ALL COOKED FOOD PRODUCTS INSIDE THE WALK-IN COOLER
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • : DETAIL CLEAN FILTERS ABOVE STOVE,DEEP FRYERS AND STOVES,HAS ACCUMLATION OF GREASE BUILD-UP AND OLD FOOD DEBRIS,INSTRUCTED TO CLEAN AND MAINTAIN EQUIPMENT
    • 45. FOOD HANDLER REQUIREMENTS MET
      • MUST PROVIDE THE FOOD HANDLER TRAINING CERTIFICATES,UPON NEXT INSPECTION
  3. Canvass

    6 infractions

    • 17. POTENTIALLY HAZARDOUS FOOD PROPERLY THAWED
      • OBSERVED A BAG OF SHRIMPS SITTING IN A PAN OF WATER AT THE 3 COMPARTMENT SINK THAWING OUT,THE FOOD HANDLER DISCARDED THE FOOD PRODUCT DURING INSPECTION ,INSTRUCTED ON PROPER THAWING PROCEDURES ,SERIOUS VIOLATION 7-38-005(A)
    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • THE ABOVE IS UNABLE TO PROVIDE A PEST CONTROL LOG BOOK AT THIS TIME OF INSPECTION,MUST PROVIDE PEST CONTROL LOG BOOK UPON RE-INSPECTION,SERIOUS VIOLATION 7-38-020
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • THE ABOVE IS OPERATING WITHOUT A CERTIFIED FOOD MANAGER ON SITE WHILE POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED SUCH AS RICE,GRAVY AND EGG ROLLS,SERIOUS VIOLATION 7-38-012
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • MUST LABEL ALL BULK FOOD CONTAINERS AND LABEL ALL COOKED FOOD PRODUCTS INSIDE THE WALK-IN COOLER
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • DETAIL CLEAN FILTERS ABOVE STOVE,DEEP FRYERS AND STOVES,HAS ACCUMLATION OF GREASE BUILD-UP AND OLD FOOD DEBRIS,INSTRUCTED TO CLEAN AND MAINTAIN EQUIPMENT
    • 45. FOOD HANDLER REQUIREMENTS MET
      • MUST PROVIDE THE FOOD HANDLER TRAINING CERTIFICATES,UPON NEXT INSPECTION
  4. Complaint

    8 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • PRE-COOKED CHICKEN FOUND AT 62.3F AND EGG ROLLS AT 57,6F AT ROOM TEMPERATURE. ALL POTENTIALLY HAZARDOUS FOODS MUST BE STORED UNDER REFRIGERATION AT 40 DEGREES OR BELOW OR HELD IN HOT HOLDING EQUIPMENT AT 140 DEGREES OR ABOVE UNTIL SERVED. PRODUCT FOUND AT IMPROPER TEMPERATURES VOLUNTARILY DISCARDED. CRITICAL VIOLATION 7-38-005(A).
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • ALL BULK FOOD STORAGE CONTAINERS MUST BE LABELED. ALL COOKED AND PREPARED FOODS REMOVED FROM ORIGINAL CONTAINERS MUST BE LABELED AND DATED WHEN HELD OVER 24 HOURS.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN THE FOLLOWING: SIDES OF ALL COOKING EQUIPMENT UNDERNEATH HOOD IN FOOD PREP AREA, AND CABINET INTERIORS OF DEEP FRYERS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • DETAIL CLEAN FLOORS ALONG THE BASES OF THE WALLS IN DRY GOODS STORAGE ROOM UNDERNEATH ALL COOKING EQUIPMENT AND IN BASEMENT(DIRT,DEBRIS, AND GREASE). LEVEL FLOOR BEHIND HOT WATER TANK.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • SEAL CRACKS (REMOVE ALUMINUM FOIL)INSIDE CABINET UNDERNEATH WASH BOWL IN WASHROOM.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • REPAIR LEAK FROM GREASE TRAP IN BASEMENT BY REAR EXIT DOOR, PUDDLE OF WATER ON FLOOR.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • CUT DOWN TALL GRASS AND WEEDS IN REAR BACK YARD AREA.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • ALL FOOD HANDLERS HANDLING OPEN FOODS MUST WEAR HAIR RESTRAINTS.
  5. License

    8 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • ALL BULK FOOD STORAGE CONTAINERS MUST BE LABELED. ALL COOKED AND PREPARED FOODS REMOVED FROM ORIGINAL CONTAINERS MUST BE LABELED AND DATED WHEN HELD OVER 24 HOURS.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • REMOVE RUSTY DEPOSITS FROM BOTTOM SHELF INSIDE REACH-IN FREEZER NEAR BASEMENT DOOR.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN THE FOLLOWING: SIDES OF ALL COOKING EQUIPMENT UNDERNEATH HOOD IN FOOD PREP AREA, AND CABINET INTERIORS OF DEEP FRYERS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • RE-GROUT FLOOR IN KITCHEN TO PREVENT WATER PUDDDLING AND ACCUMULATION OF FOOD AND DIRT. MUST FINISH ATTACHING OR SEALING FLOORING PLACED IN DRY GOODS STORAGE ROOM, WHICH WILL ELIMINATE CRAWL SPACES UNDERNEATH. MUST RE-SEAL CRACKED SECTION OF FLOOR IN FRONT AREA IN FRONT OF PREP TABLE. CLEAN DEBRIS ALONG THE BASES OF THE WALLS THROUGHOUT BASEMENT.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • SEAL ALL CRACKS IN CORNERS OF WALLS AND CEILING IN WASHROOM, AND ALL CRACKS IN DOOR FRAMES OF WASHROOM AND DRY STORAGE ROOM. SEAL LOOSE BASE BOARD ALONG NORTH WALL IN FRONT SERVICE AREA BEHIND PREP TABLE. SEAL CRACKS (REMOVE ALUMINUM FOIL)INSIDE CABINET UNDERNEATH WASH BOWL IN WASHROOM.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • PROVIDE LIGHT SHIELDS FOR ALL LIGHTS IN FOOD PREP AND DISHWASHING AREAS.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • REPAIR LEAK FROM GREASE TRAP IN BASEMENT BY REAR EXIT DOOR, PUDDLE OF WATER ON FLOOR.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • CLEAN DEBRIS ON GROUND IN REAR OUTSIDE AREA.

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