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CHINA CAFE

2300-2302 S WENTWORTH AVE, CHICAGO, IL 60616 · Restaurant

Inspection summary

CHINA CAFE has been inspected 6 times by Chicago Department of Public Health since June 12, 2017. The most recent inspection, on June 11, 2019, found no infractions.

3 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: Handwashing and staff hygiene, Food source, labelling and allergens and Cleaning and sanitizing.

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.

  • 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 3 times across 3 separate inspections, most recently on June 4, 2019. For example: PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

  • 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 June 4, 2019. For example: PROPER DATE MARKING AND DISPOSITION

  • 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 June 4, 2019. For example: NON-FOOD/FOOD CONTACT SURFACES CLEAN

  • 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 once on March 30, 2018. For example: OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED

  • 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 9 times across 3 separate inspections, most recently on June 4, 2019. For example: FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & 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.

6 inspections

  1. Canvass

    0 infractions

  2. Canvass

    8 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • NO EMPLOYEE HEALTH POLICY ON PREMISES AS REQUIRED; MUST PROVIDE. INSTRUCTED THE PERSON IN CHARGE TO PROVIDE DOCUMENTATION OF EMPLOYEES RESPONSIBILITY TO REPORT ANY ILLNESS TRANSMISSIBLE THROUGH FOOD. PRIORITY FOUNDATION VIOLATION 7-38-010.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • NO VOMIT AND DIARRHEAL CLEAN UP PROCEDURE ON PREMISES AS REQUIRED; MUST PROVIDE. INSTRUCTED THE PERSON IN CHARGE THAT A VOMIT AND DIARRHEAL CLEAN UP PROCEDURE MUST BE DOCUMENTED AND THE NECESSARY SUPPLIES ON HAND IN THE EVENT OF A VOMIT AND DIARRHEAL INCIDENT ON PREMISES. PRIORITY FOUNDATION VIOLATION 7-38-005.
    • 23. PROPER DATE MARKING AND DISPOSITION
      • INSTRUCTED THE PERSON IN CHARGE THAT ALL READY TO EAT TCS FOODS HELD FOR 24 HOURS MUST BE DATE MARKED WITH THE DATE THE FOOD WILL BE CONSUMED, DISCARDED OR USED. PRIORITY FOUNDATION VIOLATION 7-38-005.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED LOOSE WORN RUBBER GASKETS AT THE THREE DOOR PREP COOLER AND THE REFRIGERATION DOOR NEXT TO IT IN THE KITCHEN; MUST REPAIR OR REPLACE RUBBER GASKETS TO AVOID ESCAPING AIR FROM UNITS.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • INSTRUCTED TO CLEAN THE EXTERIOR SURFACES OF THE COOKING EQUIPMENT, BOTTOMS OF PREP TABLES AND SHELVES BEHIND FRONT SERVING COUNTER. ALSO CLEAN INSIDE OF REFRIGERATION UNITS WHERE NEEDED.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • INSTRUCTED TO CLEAN FLOORS UNDER AROUND AND BEHIND VARIOUS KITCHEN EQUIPMENT, IN BASEMENT STORAGE AREAS AND CLOSET WHERE MOP SINK LOCATED. THE WALLS AROUND VARIOUS KITCHEN EQUIPMENT NEED CLEANING; CLEAN WALLS. OBSERVED SOME WATER STAINED CEILING TILES IN KITCHEN AREA; REPLACE TILE WHERE NEEDED.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • INSTRUCTED THE PERSON IN CHARGE THAT ALL FOOD HANDLERS MUST OBTAIN THE REQUIRED FOOD HANDLER TRAINING.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • INSTRUCTED THE PERSON IN CHARGE THAT ALL CITY OF CHICAGO FOOD SERVICE MANAGERS MUST OBTAIN THE REQUIRED FOOD ALLERGEN TRAINING.
  3. Canvass Re-Inspection

    10 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • MUST DISCONTINUE USE OF GROCERY BAGS FOR FOOD STORAGE. CORRECT AND MAINTAIN.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • NEW CUTTING BOARDS NEEDED. BOARDS ARE WORN, DISCOLORED AND WITH DEEP CUTS. CORRECT AND MAINTAIN.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • THE FOLLOWING IN NEED OF DETAIL CLEANING IN PREP AREA: ALL COOKING EQUIPMENT, PROOFERS, STEAMERS, REACH IN COOLERS, ALL PREP TABLES, HOOD VENTILATION, AND ALL SINKS TO REMOVE ALL BUILD UP. MUST DETAIL CLEAN AND MAINTAIN CLEAN AND FREE FROM GREASE AND FOOD BUILD UP.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS IN SIDE PREP AREA IN NEED OF REPAIR. TILES MISSING AND FLOOR IS WORN. FLLOORS IN NEED OF DETAIL CLEANING UNDER MAIN COOK LINE TO REMOVE ALL GREASE BUILD UP. MUST DETAIL CLEAN AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • WALLS THROUGHOUT MAIN PREP AREA IN NEED OF CLEANING TO REMOVE ALL FOOD, DUST AND GREASE BUILD UP. CEILING ABOVE DISH MACHINE IN NEED OF SCRAPING TO REMOVE ALL PEELING PAINT. CORRECT AND MAINTAIN.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • LIGHT SHEILDS IN MAIN PREP AREA IN NEED OF REPAIR OR REPLACING. BROKEN OR MISSING. CORRECT AND MAINTAIN.
    • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
      • TOILET ROOM NEAR PREP AREA IN NEED OF DETAIL CLEANING. CORRECT AND MAINTAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • LEAKS AT 3 COMPARTMENT SINK FAUCET AND PTRAP MUST BE REPAIRED. 2 COMPARTMENT SINK IN BASEMENT MUST BE REPLACED WITH 3 COMPARTMENT SINK TO PROPERLY WASH, RINSE AND SANITIZE. ALL EVIDENCE OF WASHING BUT NON IN PROCESS AT THE TIME. CORRECT AND MAINTAIN.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • ALL FOOD HANDLERS MUST HAVE PROPER HAIR RESTRAINTS. CORRECT AND MAINTAIN
    • 44. ONLY AUTHORIZED PERSONNEL IN THE FOOD-PREP AREA
      • ONLY AUTHORIZED FOOD PERSONEL MAY BE IN THE FOOD PREP AREAS. CORRECT AND MAINTAIN.
  4. Canvass

    11 infractions

    • 19. OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED
      • OUTSIDE GREASE CONTAINER WITH GREASE ENCRUSTED TO THE TOP AND SIDES OF CONTAINER. GREASE BUILD UP ON CITY SIDEWALK. REMOVE GREASE BUILD UP ON GROUND. MUST DETAIL CLEAN AND MAINTAIN CLEAN AT ALL TIMES. SERIOUS VIOLATION 7-38-020
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO CERTIFIED MANAGER ON DUTY AT BEGINNING OF INSPECTION. INSTRUCTED TO HAVE SOMEONE WITH THE CITY OF CHICAGO SANITATION CERTIFICATE ON SITE AT ALL TIMES WHEN POTENTIALLY HAZARDOUS FOODS ARE BEING COOKED, PREPPED OR SERVED. SERIOUS VIOLATION 7-38-012
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • MUST DISCONTINUE USE OF GROCERY BAGS FOR FOOD STORAGE. CORRECT AND MAINTAIN.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • NEW CUTTING BOARDS NEEDED. BOARDS ARE WORN, DISCOLORED AND WITH DEEP CUTS. CORRECT AND MAINTAIN.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • THE FOLLOWING IN NEED OF DETAIL CLEANING IN PREP AREA: ALL COOKING EQUIPMENT, PROOFERS, STEAMERS, REACH IN COOLERS, ALL PREP TABLES, HOOD VENTILATION, AND ALL SINKS TO REMOVE ALL BUILD UP. MUST DETAIL CLEAN AND MAINTAIN CLEAN AND FREE FROM GREASE AND FOOD BUILD UP.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS IN SIDE PREP AREA IN NEED OF REPAIR. TILES MISSING AND FLOOR IS WORN. FLLOORS IN NEED OF DETAIL CLEANING UNDER MAIN COOK LINE TO REMOVE ALL GREASE BUILD UP. MUST DETAIL CLEAN AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • WALLS THROUGHOUT MAIN PREP AREA IN NEED OF CLEANING TO REMOVE ALL FOOD, DUST AND GREASE BUILD UP. CEILING ABOVE DISH MACHINE IN NEED OF SCRAPING TO REMOVE ALL PEELING PAINT. CORRECT AND MAINTAIN.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • LIGHT SHEILDS IN MAIN PREP AREA IN NEED OF REPAIR OR REPLACING. BROKEN OR MISSING. CORRECT AND MAINTAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • LEAKS AT 3 COMPARTMENT SINK FAUCET AND PTRAP MUST BE REPAIRED. 2 COMPARTMENT SINK IN BASEMENT MUST BE REPLACED WITH 3 COMPARTMENT SINK TO PROPERLY WASH, RINSE AND SANITIZE. ALL EVIDENCE OF WASHING BUT NON IN PROCESS AT THE TIME. CORRECT AND MAINTAIN.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • ALL FOOD HANDLERS MUST HAVE PROPER HAIR RESTRAINTS. CORRECT AND MAINTAIN.
    • 44. ONLY AUTHORIZED PERSONNEL IN THE FOOD-PREP AREA
      • ONLY AUTHORIZED FOOD PERSONEL MAY BE IN THE FOOD PREP AREAS. CORRECT AND MAINTAIN.
  5. License

    0 infractions

  6. License

    0 infractions

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