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CHA CHA'S RESTAURANT

3900-3906 S WESTERN AVE, CHICAGO, IL 60609 · RESTUARANT AND BAR

Inspection summary

CHA CHA'S RESTAURANT has been inspected 9 times by Chicago Department of Public Health since March 18, 2010. The most recent inspection, on March 7, 2013, recorded 3 infractions.

3 of 9 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: Pests, Handwashing and staff hygiene and Food temperature control.

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.

  • 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 2 times on October 25, 2012. 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 2 times across 2 separate inspections, most recently on April 5, 2010. For example: APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

  • 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 October 25, 2012. 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 16 times across 6 separate inspections, most recently on March 7, 2013. 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 7 times across 5 separate inspections, most recently on March 7, 2013. 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.

9 inspections

  1. License

    3 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • RAW WOOD BEHIND BAR IN NEED OF SEALING. MUST CORRECT AND MAINTAIN.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • ICE MACHINE IN NEED OF CLEANING TO REMOVE ALL BUILD UP. BAR GUNS IN NEED OF CLEANING TO REMOVE BUILD UP. MUST CLEAN AND MAINTAIN AT ALL TIMES.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS IN CORNERS OF BAR IN NEED OF CLEANING. MUST CLEAN AND MAINTAIN AT ALL TIMES.
  2. Canvass

    0 infractions

  3. License

    0 infractions

  4. Canvass Re-Inspection

    1 infraction

    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • VENTILATION ABOVE COOKING LINE IN POOR REPAIR, UNABLE TO EFFECTIVELY CARRY SMOKE AND ALSO WITH LOUD NOISE. INSTD TO REPAIR SAME.
  5. Canvass

    8 infractions

    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • NO PEST CONTROL LOGBOOK OR PROOF OF SERVICE AVAILBLE. INSTD TO PROVIDE SAME AND HAVE AVAILABLE AT ALL TIMES. SOUTH ENTRANCE DOOR NOT RODENT PROOF, APPROX., 1/4 INCH GAP AT BOTTOM OF DOOR. INSTD TO RODENT PROOF DOOR AND HAVE TIGHT FITTING. CITATION ISSUED 7-38-020 SERIOUS.
    • 19. OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED
      • OUTSIDE GARBAGE AREA NOT CLEAN OR MAINTAINED, OVERFLOWING GARBAGE WITH EXPOSED WASTE, LIDS UNABLE TO CLOSE. INSTD TO MAINTAIN GARBAGE AREA AND HAVE TIGHT FITTING LIDS ON ALL DUMPSTERS. CITATION ISSUED 7-38-020 SERIOUS.
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO CITY OF CHICAGO CERTIFIED MANAGER ON DUTY WHILE HANDLING POTENTIALLY HAZARDOUS FOODS (CHICKEN, STEAK, ETC). INSTD TO HAVE ON DUTY AT ALL TIMES. CITATION ISSUED 7-38-012 SERIOUS.
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • CLEAN EQUIPMENT (KNIVES) IMPROPERLY STORED INBETWEEN SINK AND WALL. INSDT TO STORE PROPERLY.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MISSING OUTLET COVERS AT OUTLETS. PROVIDE SAME. REPLACE ALL MISSING CEILING TILES. LIGHTSHIELDS THRU-OUT PREP AREA NOT CLEAN. CLEAN SAME.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • INADEQUATE LIGHTING AT BAR AREA. PROVIDE SAME.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • VENTILATION ABOVE COOKING LINE IN POOR REPAIR, UNABLE TO EFFECTIVELY CARRY SMOKE AND ALSO WITH LOUD NOISE. INSTD TO REPAIR SAME.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • REFRIGERATION THERMOMETERS AND METAL STEM THERMOMETERS MISSING. PROVIDE SAME.
  6. Short Form Complaint

    0 infractions

  7. Complaint

    5 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. NEED TO REPLACE ELECTRICAL OUTLET BY BOX FREEZER. AND REPLACE TORN CHAIR COVERS. GRAFFETTI ON NORTH WEST SIDE OF BUILDING NEED TO REMOVE.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.NEED TO CLEAN EXTERIOR TABLES UNDER THE CHAR GRILL, AND FLAT GRILL. CLEAN AND SANITIZE BAR GUN HOLDERS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.CLEAN FLOOR REAR STORAGE AREA UNDER BAG IN BOX SODA DISPENSER.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • 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.REPAIR/ REPLACE LEAKING 3 COMPARTMENT NOZZEL.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors.CLUTTER IN MOP SINK NEED TO REMOVE AND USE MOP SINK FOR MOP WATER.
  8. Complaint Re-Inspection

    5 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. CLEAN HOOD AND FILTERS ABOVE COOKING EQUIPMENT AND INTERIOR OF ICE MACHINE.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. FLOOR IN DINING ROOM HAS CHIPPED SECTIONS THROUGHOUT, MUST SMOOTH AND RE-PAINT OR REPLACE IT WITH A SMOOTH AND EASILY CLEANABLE SURFACE. CLEAN FLOOR IN WALK-IN COOLER AND ELEVATE ALL STOCK 6 INCHES OFF FLOOR IN SAME.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • The walls and ceilings shall be in good repair and easily cleaned. REPLACE ALL STAINED CEILING TILES. CLEAN WALLS AND DOOR INSIDE KITCHEN AND WALLS IN DINING AREA WHERE NEEDED.(IF THE WALLS ARE NO LONGER EASILY CLEANABLE THEY MUST BE PAINTED).
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. REPLACE MISSING SHIELD ON LIGHT IN WALK-IN COOLER
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • All employees shall be required to use effective hair restraints to confine hair
  9. Complaint

    8 infractions

    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • PREVIOUS MINOR VIOLATIONS NOT CORRECTED #32,#38-CITATION ISSUED FOR NON COMPLIANCE FOR EXISTING MINOR VIOLATIONS
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. PAINT ALL RUSTY SURFACES AND RAW WOOD THROUGHOUT-CITATION ISSUED-SERIOUS FOR NON COMPLIANCE WITH EXISTING VIOLATION 7-42-090
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. CLEAN HOOD AND FILTERS ABOVE COOKING EQUIPMENT AND INTERIOR OF ICE MACHINE.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. FLOOR IN DINING ROOM HAS CHIPPED SECTIONS THROUGHOUT, MUST SMOOTH AND RE-PAINT OR REPLACE IT WITH A SMOOTH AND EASILY CLEANABLE SURFACE. CLEAN FLOOR IN WALK-IN COOLER AND ELEVATE ALL STOCK 6 INCHES OFF FLOOR IN SAME.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • The walls and ceilings shall be in good repair and easily cleaned. REPLACE ALL STAINED CEILING TILES. CLEAN WALLS AND DOOR INSIDE KITCHEN AND WALLS IN DINING AREA WHERE NEEDED.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. REPLACE MISSING SHIELD ON LIGHT IN WALK-IN COOLER.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • 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. TURN UP HOT WATER TANK FOR WASHROOMS, WATER PRESENTLY WARM NOT HOT (SHOULD BE 110-120F- SAME TANK ALSO PROVIDES HOT WATER TO BAR SINK AND EXPOSED HANDSINK IN SAME AREA)-CITATION ISSUED SERIOUS FOR NON COMPLIANCE WITH EXISTING VIOLATION 7-42-090
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • All employees shall be required to use effective hair restraints to confine hair.

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