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Chen's Kitchen

7310 W FOSTER AVE, CHICAGO, IL 60656 · Restaurant

Inspection summary

Chen's Kitchen has been inspected 7 times by Chicago Department of Public Health since October 30, 2017. The most recent inspection, on May 28, 2019, found no infractions.

3 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: Pests, Food temperature control and Cleaning and sanitizing.

The last 2 inspections in a row found no infractions. The number of infractions per inspection has stayed roughly the same over time.

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 across 2 separate inspections, most recently on February 16, 2018. For example: NO EVIDENCE OF RODENT OR INSECT INFESTATION, NO BIRDS, TURTLES OR OTHER ANIMALS

  • 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 February 13, 2018. For example: POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded once on February 13, 2018. For example: DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED

  • 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 November 1, 2017. For example: FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION

  • 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 15 times across 4 separate inspections, most recently on February 16, 2018. For example: FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

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. Complaint Re-Inspection

    0 infractions

  3. Complaint Re-Inspection

    8 infractions

    • 9. WATER SOURCE: SAFE, HOT & COLD UNDER CITY PRESSURE
      • FOUND NO HOT RUNNING WATER ON PREMISES. INSTRUCTED TO REPAIR.
    • 10. SEWAGE AND WASTE WATER DISPOSAL, NO BACK SIPHONAGE, CROSS CONNECTION AND/OR BACK FLOW
      • 1ST 3 COMPARTMENT SINK IN KITCHEN BY THE DISHMACHINE HAS BEEN REPAIRED, HOWEVER NEW VIOLATION NOTED, 2ND 3 COMPARTMENT LOCATED IN THE KITCHEN AREA WASTE WATER BACKING UP FROM FLOOR DRAIN UNDERNEATH THE OTHER 3 COMPARTMENT SINK WHICH IS BEHIND THE 1ST 3 COMPARTMENT SINK. AND WASTE WATER BACKING-UP AT MOP SINK IN PREP/COOKING AREA, WATER IS BROWN AND GREASY. INSTRUCTED TO FIX. CRITICAL VIOLATION 7-38-020
    • 13. NO EVIDENCE OF RODENT OR INSECT INFESTATION, NO BIRDS, TURTLES OR OTHER ANIMALS
      • FOUND OVER 10 RAT DROPPINGS UNDERNEATH FOOD STORAGE SHELVES IN PREP/COOKING AREA. INSTRUCTED TO REMOVE, CLEAN AND SANITIZE THE AFFECTED AREAS. RECOMMEND TO CALL LICENSED PEST CONTROL FOR SERVICE. CRITICAL VIOLATION 7-38-020
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • INSTRUCTED TO DETAIL CLEAN AND REPAINT RUSTY METAL RACKS INSIDE WALK-IN COOLER OR REPLACE.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOORS ALONG THE WALLS AND IN ALL CORNERS IN PREP/COOKING AND STORAGE AREA.---------NOTED FLOORS INSIDE WALK-IN COOLER IN POOR REPAIR WITH LOOSE METAL SHEETS. INSTRUCTED TO FIX.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN LIGHT SHIELDS ABOVE FOOD PREP/COOKING AREA.-------MUST CLEAN AND MAINTAIN KITCHEN HOOD WITH EXCESSIVE GREASE ACCUMULATION ABOVE COOKING EQUIPMENT.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • FOUND DIPPER WELL IMPROPERLY INSTALLED. USING GARDEN AND PLASTIC HOSE, INSTRUCTED TO PROPERLY INSTALLED FOOD GRADE PIPES.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • INSTRUCTED TO CLEAN AND REMOVE UNNECESSARY ARTICLES AND UNUSED EQUIPMENT STORED IN REAR DINING ROOM.
  4. Complaint

    9 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • FOUND POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURE REQUIREMENT DURING STORAGE AND DISPLAY ON TOP OF COLD HOLDING UNIT. NOTED SUSHI INTERNAL TEMPERATURE OF 48.6F, 46.7F, 47.2F, HONEYDEW AT 51.0F. INSTRUCTED TO MANAGER, POTENTIALLY HAZARDOUS FOODS MUST MAINTAIN COLD HOLDING TEMPERATURE OF 40F OR BELOW AND HOT HOLDING TEMPERATURE OF 140F OR ABOVE. MANAGER DISCARDED THE SAID FOOD PRODUCTS. TOTAL VALUE $10.00, TOTAL WEIGHT 3 LBS. CRITICAL VIOLATION 7-38-005 (A)
    • 13. NO EVIDENCE OF RODENT OR INSECT INFESTATION, NO BIRDS, TURTLES OR OTHER ANIMALS
      • FOUND OVER 100 RAT DROPPINGS IN PREP/COOKING AREA ALONG THE WALLS AND IN ALL CORNERS (50 RAT DROPPINGS UNDER AND AND AROUND FOOD STORAGE BINS, 50 RAT DROPPINGS IN REAR STORAGE AREA). FOUND RAT BURROWS WITH SAND AND GRAVEL IN REAR STORAGE AREA AND BEHIND HOT WATER TANK IN PREP AREA. INSTRUCTED TO REMOVE, CLEAN AND SANITIZE THE AFFECTED AREAS. RECOMMEND TO CONTACT LICENSED PEST CONTROL FOR SERVICE.---------MUST RODENT PROOFED BOTTOM OF REAR EXIT DOOR WITH 1/4 INCH GAP/OPENING. CRITICAL VIOLATION 7-38-020
    • 24. DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED
      • FOUND 3 COMPARTMENT SINK (ACROSS DISH MACHINE) NOT PROPERLY MAINTAINED. WASTE WATER BACKING UP FROM MIDDLE COMPARTMENT INTO FIRST AND INTO 3RD COMPARTMENT OF THE 3 COMPARTMENT SINK. INSTRUCTED TO REPAIR. SERIOUS VIOLATION 7-38-030
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • INSTRUCTED TO DETAIL CLEAN AND REPAINT RUSTY METAL RACKS INSIDE WALK-IN COOLER OR REPLACE.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN INTERIOR AND EXTERIOR SURFACES OF ALL COOLERS, SHELVINGS, SIDES OF ALL COOKING EQUIPMENT, INTERIOR AND EXTERIOR SURFACES OF BEVERAGE MACHINE AND COFFEE MACHINE, INSIDE INTERIOR SURFACES OF STORAGE CABINETS ON PREMISES.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOORS ALONG THE WALLS AND IN ALL CORNERS IN PREP/COOKING AND STORAGE AREA.---------NOTED FLOORS INSIDE WALK-IN COOLER IN POOR REPAIR WITH LOOSE METAL SHEETS. INSTRUCTED TO FIX.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN LIGHT SHIELDS ABOVE FOOD PREP/COOKING AREA.--------MUST SEAL HOLE ON WALL BEHIND HOT WATER TANK IN REAR PREP AREA.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • FOUND DIPPER WELL IMPROPERLY INSTALLED. USING GARDEN HOSE, INSTRUCTED TO PROPERLY INSTALLED FOOD GRADE PIPES.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • INSTRUCTED TO CLEAN AND REMOVE UNNECESSARY ARTICLES AND UNUSED EQUIPMENT STORED IN REAR PREP AND STORAGE AREA.
  5. License Re-Inspection

    3 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • Observed plastic grocery bags being used for food storage. Instructed facility to use only food grade materials and to maintain. Observed the shield inside the lower compartment of the ice machine to be damaged/cracked. Instructed facility to replace and maintain.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • Observed the exposed handsink near the prep area to be slow draining. Instructed facility to repair and maintain. Observed the left faucet at the three compartment sink near the prep area to have a small leak. Instructed facility to repair and maintain. Observed the dipper well to be out of order. Instructed facility to repair and maintain.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • Observed clutter in the rear electrical closet. Instructed facility to organize and maintain items at least 6 inches off the floor.
  6. License

    4 infractions

    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • Found a black, mold-like substance on the interior portions of the ice machine that makes ice used for human consumption. Instructed facility to remove ice, clean machine, sanitize, and maintain. Serious violation 7-38-005(a).
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • Observed plastic grocery bags being used for food storage. Instructed facility to use only food grade materials and to maintain. Observed the shield inside the lower compartment of the ice machine to be damaged/cracked. Instructed facility to replace and maintain.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • Observed the exposed handsink near the prep area to be slow draining. Instructed facility to repair and maintain. Observed the left faucet at the three compartment sink near the prep area to have a small leak. Instructed facility to repair and maintain. Observed the dipper well to be out of order. Instructed facility to repair and maintain.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • Observed clutter in the rear electrical closet. Instructed facility to organize and maintain items at least 6 inches off the floor.
  7. License

    0 infractions

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