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CHINESE KITCHEN AND SUSHI

420 W 31ST ST, CHICAGO, IL 60616 · Restaurant

Inspection summary

CHINESE KITCHEN AND SUSHI has been inspected 7 times by Chicago Department of Public Health since September 11, 2012. The most recent inspection, on March 21, 2014, found no infractions.

1 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 Food source, labelling and allergens.

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 March 17, 2014. For example: NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

  • 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 March 14, 2014. For example: SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME

  • 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 once on September 11, 2012. For example: FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

  • 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 21 times across 6 separate inspections, most recently on March 21, 2014. For example: FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

  • 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 5 times across 5 separate inspections, most recently on March 21, 2014. For example: FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS 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.

7 inspections

  1. Canvass

    0 infractions

  2. Canvass Re-Inspection

    4 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • REPAIR LOOSE RUBBER GASKET AT TWO DOOR COOLER WHERE NEEDED. (UNIT AT PROPER TEMP AT THIS TIME).
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN AND MAINTAIN THE FOLLOWING: INTERIORS OF REFRIGERATION UNITS AND FREEZER, EXTERIOR DOORS OF REFRIGERATION UNITS AND FREEZER, EXTERIOR OF ALL COOKING EQUIPMENT, INTERIOR BOTTOMS OF BOTH FRYERS TO REMOVE GREASE AND FOOD PARTICLES, ALL STORAGE SHELVES, PREP TABLE TOPS AND BOTTOMS AND UNDER FRONT GRILL.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST CLEAN AND MAINTAIN FLOORS UNDER ALL COOKING EQUIPMENT, SINK, DISHMACHINE, PANTRY AND WALK-IN COOLER.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • WALLS AROUND AND BEHIND COOKING EQUIPMENT AND DISHMACHINE NEED CLEANING. ALSO CLEAN CEILING VENTS IN KITCHEN AND BOTH WASHROOMS TO REMOVE DUST OBSERVED.
  3. Canvass Re-Inspection

    7 infractions

    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • OBSERVED SIXTY MOUSE DROPPINGS IN REAR PANTRY OF KITCHEN ON SHELVES WITH RICE AND ON FLOOR OF PANTRY. TWENTY DROPPINGS OBSERVED ON SHELVES ACROSS FROM DISHMACHINE. INSTRUCTED TO CLEAN ALL AREAS AND HAVE PEST CONTROL COMPANY SERVICE ESTABLISHMENT PRIOR TO REINSPECTION. SERIOUS VIOLATION 7-38-020.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • REPAIR LOOSE RUBBER GASKET AT TWO DOOR COOLER WHERE NEEDED. (UNIT AT PROPER TEMP AT THIS TIME).
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN AND MAINTAIN THE FOLLOWING: INTERIORS OF REFRIGERATION UNITS AND FREEZER, EXTERIOR DOORS OF REFRIGERATION UNITS AND FREEZER, EXTERIOR OF ALL COOKING EQUIPMENT, INTERIOR BOTTOMS OF BOTH FRYERS TO REMOVE GREASE AND FOOD PARTICLES, ALL STORAGE SHELVES, PREP TABLE TOPS AND BOTTOMS AND UNDER FRONT GRILL.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST CLEAN AND MAINTAIN FLOORS UNDER ALL COOKING EQUIPMENT, SINK, DISHMACHINE, PANTRY AND WALK-IN COOLER.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • WALLS AROUND AND BEHIND COOKING EQUIPMENT AND DISHMACHINE NEED CLEANING. ALSO CLEAN CEILING VENTS IN KITCHEN AND BOTH WASHROOMS TO REMOVE DUST OBSERVED.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST CLEAN INTERIOR OF UTILITY SINK TO REMOVE DIRT OBSERVED INSIDE OF SINK.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • INSTRUCTED ON PROPER STORAGE OF WET MOPS; STORE WITH HEADS UPWARD TO DRY. RECOMMENDED INSTALLING A MOP RACK FOR HANGING MOPS AND BROOMS.
  4. Canvass

    8 infractions

    • 8. SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
      • LOW TEMP DISHMACHINE HAS A 0PPM (ZERO) SANITIZING READING OF CHLORINE. CHLORINE LEVEL OF SANITIZER MUST READ AT 1OOPPM FOR LOW TEMP DISHMACHINE. INSTRUCTED TO HAVE UNIT SERVICED. UNIT TAGGED HELD FOR INSPECTION AT THIS TIME. INSTRUCTED THAT UNIT MUST NOT BE USED UNTIL IT HAS BEEN REINSPECTED BY THE CDPH AND TAG REMOVED. 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
      • OBSERVED SIXTY MOUSE DROPPINGS IN REAR PANTRY OF KITCHEN ON SHELVES WITH RICE AND ON FLOOR OF PANTRY. TWENTY DROPPINGS OBSERVED ON SHELVES ACROSS FROM DISHMACHINE. INSTRUCTED TO CLEAN ALL AREAS AND HAVE PEST CONTROL COMPANY SERVICE ESTABLISHMENT PRIOR TO REINSPECTION. SERIOUS VIOLATION 7-38-020.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • REPAIR LOOSE RUBBER GASKET AT TWO DOOR COOLER WHERE NEEDED. (UNIT AT PROPER TEMP AT THIS TIME).
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN AND MAINTAIN THE FOLLOWING: INTERIORS OF REFRIGERATION UNITS AND FREEZER, EXTERIOR DOORS OF REFRIGERATION UNITS AND FREEZER, EXTERIOR OF ALL COOKING EQUIPMENT, INTERIOR BOTTOMS OF BOTH FRYERS TO REMOVE GREASE AND FOOD PARTICLES, ALL STORAGE SHELVES, PREP TABLE TOPS AND BOTTOMS AND UNDER FRONT GRILL.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST CLEAN AND MAINTAIN FLOORS UNDER ALL COOKING EQUIPMENT, SINK, DISHMACHINE, PANTRY AND WALK-IN COOLER.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • WALLS AROUND AND BEHIND COOKING EQUIPMENT AND DISHMACHINE NEED CLEANING. ALSO CLEAN CEILING VENTS IN KITCHEN AND BOTH WASHROOMS TO REMOVE DUST OBSERVED.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST CLEAN INTERIOR OF UTILITY SINK TO REMOVE DIRT OBSERVED INSIDE OF SINK.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • INSTRUCTED ON PROPER STORAGE OF WET MOPS; STORE WITH HEADS UPWARD TO DRY. RECOMMENDED INSTALLING A MOP RACK FOR HANGING MOPS AND BROOMS.
  5. Complaint

    4 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • ALL COOKING EQUIPMENT, FRYERS, STORAGE SHELVES, PREP TABLES, INTERIOR OF WALK IN COOLERS IN NEED OF CLEANING TO REMOVE ALL BUILD UP. MUST CLEAN AND MAINTAIN AT ALL TIMES.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS IN NEED OF CLEANING TO REMOVE ALL BUILD UP. MUST CLEAN AND MAINTAIN AT ALL TIMES.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • HOLE IN WALL AT BACK DOOR. MUST CORRECT AND MAINTAIN. CEILING WITH PEELING PAINT. MUST REMOVE ALL PEELING PAINT.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • HOOD VENTILATION IN NEED OF CLEANING TO REMOVE ALL GREASE BUILD UP. MUST CLEAN AND MAINTAIN AT ALL TIMES.
  6. Canvass

    5 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • CUTTING BOARDS IN NEED OF REPLACING. WORN, DISCOLORED WITH DEEP CUTS. MUST REPLACE AND MAINTAIN AT ALL TIMES.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • THE FOLLOWING IN NEED OF CLEANING: ALL COOKING EQUIPMENT, RUBBER GASKETS FOR REACH IN COOLERS, PREP TABLES AND SINKS. MUST CLEAN TO REMOVE ALL BUILD UP OF FOOD AND DEBRIS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN FLOORS UNDER COOKING EQUIPMENT AND THROUGHOUT ALL PREP AREAS. MUST CLEAN AND MAINTAIN AT ALL TIMES.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • CEILING AND WALLS IN PREP AREA IN NEED OF CLEANING TO REMOVE ALL FOOD SPLATTERS AND BUILD UP. MUST CLEAN AND MAINTAIN AT ALL TIMES.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • LEAK AT HANDSINK IN NEED OF REPAIR. MUST CORRECT AND MAINTAIN AT ALL TIMES.
  7. License

    2 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • FOUND BULK FOOD NOT LABELED.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • FOUND WALL NEXT TO DISMACHINE NOT SMOOTH AND EASY TO CLEAN.(CHIPPING PAINT)

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