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BANG CHOP

605 W LAKE ST, CHICAGO, IL 60661 · Restaurant

Inspection summary

BANG CHOP has been inspected 7 times by Chicago Department of Public Health since November 24, 2015. The most recent inspection, on October 15, 2021, found no infractions.

2 of 7 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, Protecting food from contamination and Food temperature control.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 April 2, 2019. For example: PROPER DATE MARKING AND DISPOSITION

  • 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 2 times across 2 separate inspections, most recently on April 2, 2019. For example: CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD

  • 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 April 2, 2019. For example: THERMOMETERS PROVIDED & ACCURATE

  • 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 April 2, 2019. For example: PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

  • 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 7 times across 5 separate inspections, most recently on April 2, 2019. For example: IN-USE UTENSILS: PROPERLY STORED

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.

7 inspections

  1. Canvass

    0 infractions

  2. Canvass

    11 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • NO EMPLOYEE HEALTH POLICY ONSITE. INSTRUCTED TO PROVIDE THE CITY'S HEALTH POLICY OR SIMILAR DOCUMENTS USED TO DEMONSTRATE COMPLIANCE. PRIORITY FOUNDATION 7-38-010 NO CITATION ISSUED.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • NO CLEAN UP KIT OR PROCEDURES ONSITE FOR VOMITING AND DIARRHEA EVENTS. INSTRUCTED TO PROVIDE KIT AND POST PROCEDURES FOR EMPLOYEES TO FOLLOW. PRIORITY FOUNDATION 7-38-005 NO CITATION ISSUED.
    • 23. PROPER DATE MARKING AND DISPOSITION
      • MUST PROVIDE DATE MARKINGS ON RTE/TCS FOODS PREPARED ONSITE AND HELD IN COOLERS OVER 24 HRS. INSTRUCTED TO PROVIDE CONSUME BY DATES AND MAINTAIN. PRIORITY FOUNDATION 7-38-005 NO CITATION ISSUED.
    • 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
      • MUST PROVIDE A DISCLOSURE AND REMINDER STATEMENT ON ALL MENUS REGARDING RAW OR UNDER COOKED FOODS SERVED. PRIORITY FOUNDATION 7-38-005 NO CITATION ISSUED.
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • MUST PROVIDE A METAL STEM THERMOMETER ONSITE TO ENSURE HOT & COLE TEMPERATURES OF FOOD. INSTRUCTED TO MAINTAIN. PRIORITY FOUNDATION 7-38-005 NO CITATION ISSUED.
    • 43. IN-USE UTENSILS: PROPERLY STORED
      • OBSERVED IN USE UTENSIL BEING STORED IMPROPERLY IN THE PREP AREA, TONGS HANGING ON STOVE. INSTRUCTED TO REMOVE AND INFORMED ON HOW TO PROPERLY STORE.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • MUST REPAIR LEAKY FAUCET ON THE WOK. INSTRUCTED TO MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • MUST DETAIL CLEAN EXCESSIVE DRIED FOOD AND DEBRIS FROM UNDER HEAVY EQUIPMENT IN PREP AREA. INSTRUCTED TO MAINTAIN.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • MUST DETAIL CLEAN EXCESSIVE GREASE ACCUMULATION FOR HOOD FILTERS, INSTRUCTED TO MAINTAN.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • FOOD HANDLER REQUIREMENTS NOT MET. INFORMATION PROVIDED.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • ALLERGEN CERTIFICATES ARE REQUIRED FOR ALL EMPLOYEES THAT HAVE A CITY OF CHICAGO FOOD SANITATION LICENSE. INSTRUCTED TO COMPLETE THE ONLINE COURSE AND KEEP CERTIFICATE ONSITE.
  3. Canvass

    2 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • Observed potentially hazardous food stored at improper temperature, in the following areas: -Prep line counter top, (room temperature) in quarter size hotel pan: 55.4f, 7lbs of cooked pre portioned bags of rice, at a value of $5.00 62.6f, 1.5lbs of cooked pre portioned rice noodles, at a value of .50cents -3 door reach in cooler: 46.7f, .50lbs of cooked scrambled eggs, at a value of $2.00 Manager voluntarily discarded and denature a total weight of 9lbs at a total value of $7.50 Informed manager potentially hazardous foods must be kept at 40 degrees or below for cold foods and 140 degrees or more for hot foods. Manager corrected the violation during inspection. Critical violation # 7-38-005 (A)
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • Observed grease buildup on hood filters above wok station. Instructed manager to detail clean and maintain at all times.
  4. Canvass

    3 infractions

    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • Observed uncooked, potentially hazardous foods improperly stored directly above cooked and/or ready to eat foods in 2 door refrigerator in rear of prep area. Found raw eggs improperly stored directly above cooked rice and chicken (in 2 door refrigerator). Instructed all cooked or ready to eat, potentially hazardous foods must be stored above raw or uncooked potentially hazardous foods at all times. Operator reorganized potentially hazardous foods during inspection. Serious violation 7-38-005(a).
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • Observed excessive dust build up on ceiling above 3 compartment sink in dish area. Must detail clean and sanitize. Must maintain same. Observed missing/displaced ceiling tiles in dish area. Must replace to prevent pest entry. Must maintain same.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • Observed a shelf with utensils stored directly under and next to exposed hand washing sink. Must install splash guard to prevent contamination (or relocate this shelving unit).
  5. Canvass

    3 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • OBSERVED PREPACKAGED CHIP FOR SALE NEAR THE REGISTER WITHOUT PROPER LABELING. INSTRUCTED TO PROVIDE ON EACH PACKAGE: COMMON NAME OF ITEM; LIST OF INGREDIENTS BY WEIGHT; NET WEIGHT; NAME, ADDRESS, ZIP CODE OF MANUFACTURER; LIST OF ARTIFICIAL COLORS, PRESERVATIVES (IF ANY).
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED ALUMINUM FOIL BEING USED TO LINE THE SHELF TO LEFT OF THE COOK LINE. INSTRUCTED TO REMOVE FOIL AND MAINTAIN THE SURFACE TO BE SMOOTH, EASILY CLEANABLE AND DURABLE. NOTED PLASTIC WRAP BEING USED TO SEAL THE GAP BETWEEN THE WALL AND THE 3 COMPARTMENT SINK. INSTRUCTED TO REPAIR THE SURFACE TO BE FREE OF GAPS AND SMOOTH AND EASILY CLEANABLE.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • OBSERVED THE DISH MACHINE IS LEAKING FROM THE BOTTOM WHEN RUNNING. INSTRUCTED TO REPAIR THE LEAK.
  6. Canvass

    1 infraction

    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • OBSERVED SOILED WIPING CLOTHS STORED ON FOOD PREP COUNTERS. INSTRUCTED TO STORE WIPING CLOTHS IN SANITIZER SOLUTION BETWEEN USES.
  7. License

    0 infractions

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