Skip to content
Loading map…

CHEN'S

3506 N CLARK ST, CHICAGO, IL 60657 · Restaurant

7 inspections

  1. Canvass

    0 infractions

  2. Complaint

    2 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • FOUND BULK FOOD NOT LABELED.(FLOUR, SUGAR,ETC.)
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • FOUND FAUCET HANDLE LOOSE AT HAND SINK.(MAIN KITCHEN)
  3. Complaint

    0 infractions

  4. Canvass Re-Inspection

    0 infractions

  5. Canvass

    6 infractions

    • 10. SEWAGE AND WASTE WATER DISPOSAL, NO BACK SIPHONAGE, CROSS CONNECTION AND/OR BACK FLOW
      • In food establishments, there shall be adequate sewage and waste water disposal facilities that comply with all the requirements of the plumbing section of the Municipal Code of Chicago. WE(OWNER,MANAGER AND I) OBSERVED WASTE WASTER BACKING UP AT 3 COMPARTMENT SINK(GREASE AND BROWN PARTICLES) ALSO BACKING UP FROM FLOOR DRAIN INTO PREP/KITCHEN FLOOR, WITH A STRONG FOUL ODOR.INSTRUCTED TO CONTACT A PLUMBER. TAGGED THE 3 COMPARTMENT SINK"HELD FOR INSPECTION", INSTRUCTED TO USE THE DISHMACHINE,CRITICAL VIOLATION: 7-38-030 H000074482
    • 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.A DRAIN LINE IS NEEDED AT POP HOLDER, BEHIND THE BAR AREA. MUST DISCHARGE WATER AT FLOOR DRAIN. REPLACE BROKEN RUBBER GASKET IN WALK-IN COOLER,(BEHIND DISHMACHINE), AND SMALL COOLER IN SUSHI AREA.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • All utensils shall be thoroughly cleaned and sanitized after each usage. DETAIL CLEAN THE FOLLOWING:INTERIOR OF DEPP FRYERS(GREASE BUILD-UP), HOOD AND FILTERS,AND WIRES FROM CAMERA, ABOVE THE COOLERS.CAN OPENER HAS A BUILD OF FOOD DEBRIS,INSTRUCTED TO DETAIL CLEAN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • REGROUT FLOOR IN FRONT THE PREP AREA,ALSO SEAL BASEBOARD WALLS THROUGHOUT THE PREMISES.
    • 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. REPAIR BROKEN WALL BEHIND THE 3 COMPARTMENT SINK(ALL THE BOTTOM PART), ALSO PEELING PAINT AT NORTH WALL NEXT TO WALK-IN COOLER.REPLACE MISSING CEILING TILE ABOVE THE WALK-IN COOLERS AND FREEZERS.ALSO REPAIR WALL IN SERVING AREA(EAST SIDE).MUST REMOVE DUST BUILD-UP FROM CEILING IN PREP AREA.
    • 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. PROVIDE BACK FLOW PREVENTER AT BAR SINK AND KITCHEN.ICE BIN IN SERVING AREA IS LEAKING, INSTRUCTED TO REPAIR.
  6. Canvass Re-Inspection

    3 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. DETAIL CLEAN THE EXCESSIVE GREASE BUILDUP ON VENTILATION HOOD FILTERS AND CLEAN WIRE STORAGE RACKS IN MAIN PREP AREA.
    • 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. REGROUT FLOOR AROUND THE DISHMACHINE AND 3 COMPARTMENT SINK IN PREP AREA.
    • 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. DETAIL CLEAN AND REPAINT WALL NEXT TO THE STANDUP COOLER AND PREP TABLES.
  7. Canvass

    5 infractions

    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines. OBSERVED EVIDENCE OF RODENT ACTIVITY ON PREMISES AND FRONT DOOR IS NOT RODENT PROOF. OBSERVED APPROXIMATELY 30 MOUSE DROPPINGS UNDER THE DISHAMCHINE AND STEAM TABLE, IN THE DRY STORAGE ROOM AND DINING AREAS. MANAGEMENT INSTRUCTED TO CLEAN AND SANITIZE ALL AFFECTED AREAS. ADDITIONAL PEST CONTROL SERVICE IS NEEDED. FRONT DOOR IS NOT RODENT PROOF. OBSERVED A 1/2" OPENING AT THE BOTTOM OF THE FRONT DOOR. MANAGEMENT INSTRUCTED TO RODENT PROOF THE OUTER AND INNER FRONT DOORS. SERIOUS VIOLATION 7-38-020.
    • 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. DETAIL CLEAN THE EXCESSIVE GREASE BUILDUP ON VENTILATION HOOD FILTERS AND CLEAN WIRE STORAGE RACKS IN MAIN PREP AREA.
    • 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. DETAIL CLEAN THE FLOOR OF THE PREP AREAS, BEIND THE BAR, DRY STORAGE ROOM. SEAL OPENINGS IN THE FLOOR NEAR THE WALK-IN COOLER. REGROUT FLOOR AROUND THE DISHMACHINE AND 3 COMPARTMENT SINK IN PREP AREA.
    • 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. DETAIL CLEAN AND REPAINT WALL NEXT TO THE STANDUP COOLER AND PREP TABLES. SEAL ANY OPENINGS IN THE WALLS OF THE PREP AREA AND CAULK ANY AREAS BETWEEN THE WALL AND BASEBOARD IN THE DINING ROOM.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • STORE ARTICLES AT LEAST 6" OFF OF THE FLOOR IN THE OFFICE AREA.