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CHINA HO RESTAURANT

5151 S PULASKI RD, CHICAGO, IL 60632 · Restaurant

Inspection summary

CHINA HO RESTAURANT has been inspected 15 times by Chicago Department of Public Health since April 19, 2010. The most recent inspection, on January 7, 2020, found no infractions.

3 of 15 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: Food source, labelling and allergens, Handwashing and staff hygiene and Cleaning and sanitizing.

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.

  • 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 5 times across 5 separate inspections, most recently on August 28, 2019. For example: FOOD PROPERLY LABELED; ORIGINAL CONTAINER

  • 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 August 28, 2019. For example: PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

  • 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 2 times on September 10, 2018. For example: WIPING CLOTHS: PROPERLY USED & STORED

  • 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 14 times across 10 separate inspections, most recently on August 28, 2019. For example: FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

  • 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 9 times across 7 separate inspections, most recently on August 28, 2019. For example: TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED

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.

15 inspections

  1. Canvass

    0 infractions

  2. Canvass

    5 infractions

    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • OBSERVED PROCEDURES FOR RESPONDING TO VOMIT, AND DIARRHEAL EVENTS,BUT IS MISSING SOME NECESSARY ITEMS AND A DISINFECTANT RATED FOR NOROVIRUS. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION 7-38-005, NO CITATION ISSUED.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • OBSERVED BULK CONTAINERS WITHOUT LABELS, INSTRUCTED TO PUT THE COMMON NAME ON ALL BULK CONTAINERS(FLOUR, SUGAR, MSG, RICE ETC.)
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED THE SMALL BOX FREEZER WITH EXCESSIVE ICE, INSTRUCTED TO DEFROST AND CLEAN/MAINTAIN.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • OBSERVED NO COVER ON THE TRASH RECEPTACLE IN THE LADIES RESTROOM, INSTRUCTED TO PROVIDE.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • OBSERVED NO FOOD HANDLER TRAINING ON PREMISES AT THIS TIME, INSTRUCTED TO PROVIDE.
  3. Canvass

    8 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • 2-104.14(N) NO EMPLOYEE HEALTH POLICY IN PLACE. INSTD TO PROVIDE AND MAINTAIN. PRIORITY VIOLATION 7-38-012
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • 2-501.11 NO PROCEDURE FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS. INSTD TO PROVIDE AND MAINTAIN. PRIORITY FOUNDATION 7-38-005.
    • 23. PROPER DATE MARKING AND DISPOSITION
      • 3.501.17(A) VARIETY OF FOODS NOT PROPERLY LABELED, DATED (COOKED EGGROLLS, BEEF, CHICKEN, ETC) FOOD PREPARED AND HELD FOR MORE THAN 24 HOURS SHALL BE CLEARLY MARKED TO INDICATE THE DAY OR DATE BY WHICH FOOD SHALLBE SOLD OR DISCARDED FOR A MAXIMUM OF 7 DAYS. PRIORITY FOUNDATION VIOLATION 7-38-005.
    • 41. WIPING CLOTHS: PROPERLY USED & STORED
      • 3-304.14(B) WIPING CLOTHS IMPROPERLY STORED INBETWEEN USES. INSTD TO STORE PROPERLY IN SANITIZING SOLUTION.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • CAN OPENER AND HOLDER NOT CLEAN, DEBRIS. INSTD TO CLEAN AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6-501.12 WALL BEHIND 3-COMPARTMENT SINK AND EXTERIOR OF WALK IN COOLER DOOR NOT CLEAN, DEBRIS. INSTD TO CLEAN AND MAINTAIN.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • 6-501.14(A) INTERIOR OF HOOD ABOVE WOK STATION WITH GREASE ACCUMULATION. INSTD TO CLEAN AND MAINTAIN.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • PA 100-0367 NO ALLERGEN TRAINING AS REQUIRED. INSTD TO OBTAIN TRAINING AND BE ABLE TO VERIFY FOR ALL CITY OF CHICAGO CERTIFIED FOOD MANAGERS.
  4. Complaint

    1 infraction

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED REAR #10 CAN OPENER NOT CLEAN, INSTRUCTED TO CLEAN AND SANITIZE. ALSO CLEAN REAR BOX FREEZER.
  5. Canvass

    1 infraction

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED STANDING WATER ON FLOOR IN REAR PREP AREA, INSTRUCTED TO REMOVE WATER/DRY MOP.
  6. Canvass

    1 infraction

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • DETAIL CLEAN THE ATTACHED SHELF ABOVE THE PREP COOLER.
  7. Canvass

    1 infraction

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • GROCERY BAGS BEING USED TO STORE FOOD. INSTD TO STORE IN FOOD GRADE CONTAINERS.
  8. Canvass

    2 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • OBSERVED SALT SUGAR AND MSG NOT LABELED ON COOKING LINE. OBSERVED BULK FOOD IN DRY STORAGE NEEDS TO BE LABELED.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED GASKETS ON REACH IN REFRIGERATORS COVERED IN DUCT TAPE. REMOVE DUCT DATE AND REPAIR OR REPLACE ALL TORN GASKETS.
  9. Canvass

    0 infractions

  10. Canvass Re-Inspection

    0 infractions

  11. Canvass

    5 infractions

    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • PREVIOUS MINOR VIOLATIONS FROM REPORT#1202527 DATE 11-23-2012 NOT CORRECTED(33) CLEAN THE HOOD AND FILTERS ABOVE THE COOKING EQUIPMENT HAS SOME GREASE BUILDUP ALSO CLEAN FRYERS AND CABINET THEY HAVE SOME GREASE BUILDUP(34)CLEAN THE FLOOR IN THE STOREROOM ALONG THE WALLS AND IN THE CORNERS THEY HAVE SOME DUST ON THEM INSTRUCTED TO CORRECT VIOLATIONS SERIOUS CITATION ISSUED 7-42-090
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • MUST LABEL BULK FOOD CONTAINERS IN REAR AND FRONT PREP AREA
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • REMOVE RUST FROM SHELVES INSIDE PREP CHEST COOLER IN REAR PREP AREA ALSO REPLACE CUTTING BOARD IN REAR PREP AREA HAS OPEN SEAMS
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST SEAL HOLE IN WALL NEAR ICE MACHINE IN THE PREP AREA ALSO CLEAN WALL OF FOOD DEBRIS IN SAME AREA
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • SOME CLUTTER INSIDE REAR STORAGE ROOM MUST ORGANIZE AND MANTAIN
  12. Canvass

    2 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN THE HOOD AND FILTERS ABOVE THE COOKING EQUIPMENT HAS SOME GREASE BUILDUP. ALSO CLEAN THE FRYERS AND CABINET THEY HAVE SOME GREASE BUILDUP.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN THE FLOOR IN THE STOREROOM ALONG THE WALLS AND IN THE CORNERS THEY HAVE SOME DUST ON THEM.
  13. Canvass

    3 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • All food not stored in the original container shall be stored in properly labeled containers. THE LARGE FOOD CONTAINERS HOLDING THE RICE, FLOUR, SUGAR ECT. NOT LABELED. INSTRUCTED TO LABEL SAME.
    • 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 THE COOKING EQUIPMENT, FRYER AND CABNET BELOW AND HOOD ABOVE HAS GREASE BUILDUP. THE REACHIN FREEZER HAS ICE BUILDUP. INSTRUCTED TO DEFROST AND CLEAN SAME.
    • 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 THE FLOOR UNDERNEATH THE COOKING EQUIPMENT HAS SOME GREASE BUILDUP. CLEAN THE FLOOR DRAINS.
  14. Canvass

    3 infractions

    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • CLEAN EQUIPMENT STORED IMPROPERLY ON FLOOR. INSTD TO STORE PROPERLY, ELEVATE AND INVERT.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOOR UNDERNEATH COOKING LINE NEEDS DETAILED CLEANING. ELEVATE STOCK 6 INCHES.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • INTERIOR OF HOOD NOT CLEAN, EXCESSIVE GREASE. CLEAN SAME.
  15. Canvass

    4 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.HOOD ,FILTERS,FAUCET AT COOKING EQUIPMENT,REACH IN FREEZER.
    • 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.FLOORS & FLOOR DRAINS.
    • 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.MUST SEAL OPENINGS AROUND PIPES IN FURNANCE ROOM. MUST REPLACE STAINED CEILING TILES.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces.LIGHT NEEDED IN REAR PREP AREA.

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