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CHEN'S GARDEN II INC.

6046 S WESTERN AVE, CHICAGO, IL 60636 · Restaurant

Inspection summary

CHEN'S GARDEN II INC. has been inspected 6 times by Chicago Department of Public Health since April 13, 2017. The most recent inspection, on November 20, 2019, found no infractions.

2 of 6 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, Food source, labelling and allergens and Food temperature control.

The last 2 inspections in a row found no infractions. 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 3 times across 3 separate inspections, most recently on April 3, 2018. For example: NO EVIDENCE OF RODENT OR INSECT INFESTATION, NO BIRDS, TURTLES OR OTHER ANIMALS

  • 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 3 times across 3 separate inspections, most recently on April 26, 2017. 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 on April 13, 2017. For example: FACILITIES TO MAINTAIN PROPER TEMPERATURE

  • 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 3, 2018. For example: HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS.

  • 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 once on April 3, 2018. For example: FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION

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.

6 inspections

  1. Canvass

    0 infractions

  2. Complaint Re-Inspection

    0 infractions

  3. Complaint

    9 infractions

    • 6. HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS.
      • OBSERVED POOR HYGENIC PRACTICES BY FOOD HANDLER. MALE EMPLOYEE RETURNING FROM OUTISDE DELIVERY, ENTERED REAR DOOR AND BEGAN IMMEDIATELY PREPARING FOOD AT WOK STATION WITHOUT WASHING HANDS. INSTD TO WASH HANDS WHEN NECESSARY, CHANGING TASKS, ETC. VIOLATION 7-38-010A CRITICAL.
    • 13. NO EVIDENCE OF RODENT OR INSECT INFESTATION, NO BIRDS, TURTLES OR OTHER ANIMALS
      • OBSERVED LIVE MOUSE RUNNING INBETWEEN COOLERS AT FRONT OF PREP AREA. MICE DROPPINGS NOTED IN THE FOLLOWING AREAS: OVER 100 DROPPINGS ON SHELVES UNDER CASHIER LINE, OVER 100 MICE DROPPINGS INBETWEEN COOLERS IN PREP AREA, OVER 40 DROPPINGS ON FLOOR IN TOILET ROOM, OVER 50 DROPPINGS IN REAR STORAGE AREA, OVER 50 NOTED NEXT TO HOT WATER TANK, OVER 10 MICE DROPPINGS ON FRONT COUNTER NEXT TO BEVERAGE STRAWS. REAR DOOR NOT RODENT PROOF, APPROX 1/2 INCH GAP NOTED ON BOTTOM OF DOOR. INSTD TO RODENT PROOF DOOR SO AS TO BE TIGHT FITTING. INSTD TO REMOVE RODENT AND ACTIVITY. CLEAN AND SANITIZE ALL AREAS VIOLATION 7-38-020 CRITICAL.
    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • FOOD NOT PROTECTED DURING STORAGE. RAW CHICKEN STORED IMMEDIATLEY ABOVE READY TO EAT SOY SAUCE AND VEGETABLES IN WALK IN COOLER. ALSO OBSERVED RAW EGGS AND CHICKEN ABOVE READY TO EAT COOKED NOODLES IN PREP COOLER. INSTD TO STORE RAW AND READY TO EAT FOODS PROPERLY. VIOLATION 7-38-005A SERIOUS.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • CUTTING BOARDS WORN, BEYOND REPAIR, PITTED, AND DEEP, DARK STAINS. INSTD TO REPLACE ALL CUTTING BOARDS. TOP OF BLENDER IN POOR REPAIR, WRAPPED WITH TAPE. INSTD TO REPLACE SAME. KNIVES IMPROPERLY STORED INBETWEEN PREP TABLE AND COOLER. INSTD TO STORE KNIVES PROPERLY.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • THE FOLLOWING FOOD AND NON FOOD CONTACT SURFACES NOT CLEAN: ALL STORAGE SHELVES, CAN OPENER, RICE COOKERS, INTERIOR OF STEAM TABLE, INTERIOR/EXTERIOR OF ALL COOLERS, FRYERS, WOK STATION, ALL DRY STORAGE CONTAINERS, KNIVES, CLEAVERS, WIRE RACKS IN WALK IN COOLER AND FREEZER, AND ALL ATTACHED PIPING. INSTD TO CLEAN AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOOR THROUGH OUT PREMISES, ALONG WALLBASE, UNDER AND BEHIND HEAVY EQUIPMENT NOT CLEAN. INSTD TO CLEAN AND MAINTAIN SAME.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • WALLS THROUGH OUT PREMISES INCLUDING TOILET ROOM NOT CLEAN. INSTD TO CLEAN AND MAINTAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MISSING STOPPERS FOR 3-COMPARTMENT SINK. INSTD TO PROVIDE STOPPERS.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • IMPROPER DISPENSING UTENSILS CUPS/BOWLS STORED IN DRY STORAGE CONTAINERS. INSTD TO USE PROPER DISPENSING UTENSILS AND PROPERLY STORE.
  4. License Re-Inspection

    2 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • ALL PREPARED FOODS STORED IN COOLERS MUST BE LABELED AND DATED.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • PAINT RUSTY SHELF UNDERNEATH PREP TABLE ACROSS FROM 3 COMPARTMENT SINK. CLEAN OR RE-LACE CUTTING BOARD UNDERNEATH PREP TABLE ACROSS FROM THE 3 COMPARTMENT SINK.
  5. License Re-Inspection

    3 infractions

    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • MUST PROVIDE A PEST CONTROL LOG BOOK ON PREMISES. SERIOUS VIOLATION. 7-38-020.
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • ALL PREPARED FOODS STORED IN COOLERS MUST BE LABELED AND DATED.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • PAINT RUSTY SHELF UNDERNEATH PREP TABLE ACROSS FROM 3 COMPARTMENT SINK. CLEAN OR RE-LACE CUTTING BOARD UNDERNEATH PREP TABLE ACROSS FROM THE 3 COMPARTMENT SINK.
  6. License

    8 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • REAR WALK-IN COOLER HOLDING AT IMPROPER TEMPERATURE. AIR TEMPERATURE RECORDED AT70.4F. INSTRUCTED TO REMOVE ALL POTENTIALLY HAZADOUS FOODS FROM UNIT AND HAVE IT SERVICED(HELD FOR INSPECTION TAG PLACED ON UNIT). CRITICAL VIOLATION 7-38-005(A).
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • FOUND THE FOLLOWING POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES: EGG ROLLS-68.1F, EGGS-67.7F, CRAB RANGOON-68.8F. INSTRUCTED TO REMOVE ALL FOOD ITEMS FROM THIS UNIT THAT ARE AT IMPROPER TEMPERATURE AND DISCARD THEM. CRITICAL VIOLATION 7-38-005(A).
    • 11. ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED
      • EXPOSED HAND SINK IN POOR REPAIR, PIPE UNDERNEATH THE BASIN PROFUSELY LEAKING AND THE WATER NOT DRAINING PROPERLY FROM THE BASIN(STOPPED UP). MUST HAVE PLUMBER REPAIR THIS UNIT. CRITICAL VIOLATION 7-38-030.
    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • MUST PROVIDE A PEST CONTROL LOG BOOK.
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • FOUND FOOD IN ALL OF THE COOLERS. ALL COOKED/PREPARED FOODS STORED UNDER REFRIGERATION MUST BE LABELED AND DATED.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • PAINT RUSTY SHELF UNDERNEATH PREP TABLE ACROSS FROM 3 COMPARTMENT SINK. CLEAN OR RE-LACE CUTTING BOARD UNDERNEATH PREP TABLE ACROSS FROM THE 3 COMPARTMENT SINK.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN AND SANITIZE ALL MULTI-USE EQUIPMENT ON PREMISES(SHELVES, PREP TABLES, ALL COOLERS, ALL FREEZERS, DEEP FRYERS, WOK COOKING STATIONS, EXTERIORS OF ALL BULK FOOD STORAGE CONTAINERS, AND MICROWAVE .
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • DETAIL CLEAN FLOORS THROUGHOUT ALONG THE BASES OF THE WALLS, IN CORNERS, UNDERNEATH AND BEHIND ALL HEAVY EQUIPMENT.

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