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CHINKAY, INC.

2917 N CICERO AVE, CHICAGO, IL 60641 · Restaurant

Inspection summary

CHINKAY, INC. has been inspected 2 times by Chicago Department of Public Health since September 13, 2019. The most recent inspection, on June 2, 2021, found no infractions.

1 of 2 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 temperature control and Cleaning and sanitizing.

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 2 times on September 13, 2019. For example: PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

  • 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 September 13, 2019. For example: PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL

  • 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 13, 2019. For example: WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS

  • 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 September 13, 2019. For example: CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD

  • 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 September 13, 2019. For example: INSECTS, RODENTS, & ANIMALS NOT PRESENT

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.

2 inspections

  1. Canvass

    0 infractions

  2. License

    20 infractions

    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • PERSON IN CHARGE MUST HAVE AN ORIGINAL AND VALID CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE.INSTRUCTED FACILITY THAT A CITY OF CHICAGO CERTIFIED FOOD SERVICE MANAGER MUST BE ON SITE AT ALL TIMES WHEN (TCS FOODS) ARE PREPARED,HANDLED,AND OR SERVED.INSTRUCTED TO COMPLY AND POST ORIGINAL CERTIFICATES.PRIORITY FOUNDATION VIOLATION 7-38-012,NO CITATION ISSUED.
    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • FOUND NO EMPLOYEE HEALTH POLICY ON SITE. INSTRUCTED TO PROVIDE AN EMPLOYEE HEALTH POLICY THAT INCLUDES A SIGNED ACKNOWLEDGEMENT FROM EACH EMPLOYEE. PRIORITY FOUNDATION VIOLATION 7-38-010,NO CITATION ISSUED. -
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • FOUND NO PROCEDURE/PLAN FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS AND NO CLEAN-UP ITEMS.MUST PROVIDE AND MAINTAIN APPROPRIATE SUPPLIES OR KIT. (NECESSARY ITEMS AT A MINIMUM: GLOVES, FACE MASKS, DISPOSABLE MOPS AND APPROPRIATE SANITIZER THAT KILLS NOROVIRUS).PRIORITY FOUNDATION VIOLATION 7-38-005,NO CITATION ISSUED. - -
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • NO HAND WASHING SINK AT MAIN KITCHEN FOOD PREPARATION AREA MUST BE LOCATED TO ALLOW CONVENIENT USE BY FOOD EMPLOYEES IN MENTIONED AREA. INSTRUCTED FACILITY TO INSTALL HAND WASHING SINK WITH HOT AND COLD RUNNING WATER UNDER CITY PRESSURE. PRIORITY FOUNDATION VIOLATION 7-38-030(C),NO CITATION ISSUED.
    • 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
      • FOUND NO CONSUMER ADVISORY DISCLOSURE AND REMINDER STATEMENT ON THE MENU. MANAGEMENT INSTRUCTED TO DISCLOSE WHICH FOODS CAN BE ORDERED "RAW" OR UNDER COOKED AND LINK THOSE FOODS WITH AN ASTERISK (*) TO A REMINDER STATEMENT THAT STATES THAT EATING RAW OR UNDER COOKED FOODS CAN INCREASE YOUR RISK OF FOOD BORNE ILLNESS. PRIORITY FOUNDATION VIOLATION 7-38-005,NO CITATION ISSUED. - -
    • 33. PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
      • AT THIS TIME,NO REFRIGERATION UNITS PROVIDED FOR FACILITY TO USE. THERE SHOULD BE ENOUGH REFRIGERATION UNITS TO SUPPORT THE MENU ITEMS. REFRIGERATION UNITS MUST BE OPERABLE AND CAPABLE OF MAINTAINING A TEMPERATURE A TEMPERATURE OF 41 F OR COLDER AND FROZEN EQUIPMENT MUST BE 0 F OR COLDER AT ALL TIMES.PRIORITY VIOLATION 7-38-005.NO CITATION ISSUED.
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • NO METAL STEM THERMOMETER FOR TAKING FOOD TEMPERATURES.PRIORITY FOUNDATION VIOLATION 7-38-005,NO CITATION ISSUED.
    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • NO PEST CONTROL LOG BOOK.INSTRUCTED TO PROVIDE A LICENSED PEST CONTROL LOG BOOK WITH ALL REQUIRED DOCUMENTS AND MAINTAIN ON PREMISES AS REQUIRED.PRIORITY FOUNDATION 7-38-020(C),NO CITATION ISSUED.
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • FOUND NO CHEMICAL TEST STRIP KIT ON SITE TO TEST SANITIZER CONCENTRATION.INSTRUCTED FACILITY THAT CHEMICAL TEST STRIPS MUST BE ON SITE AT ALL TIMES.INSTRUCTED TO COMPLY AND MAINTAIN.PRIORITY FOUNDATION. 7-38-005,NO CITATION ISSUED.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • INSTRUCTED TO DETAIL CLEAN KITCHEN COOKING EQUIPMENTS STOVE AND GRILL TO REMOVE ACCUMULATION OF GREASE FOOD DEBRIS SPILLAGE AND TO MAINTAIN.
    • 50. HOT & COLD WATER AVAILABLE; ADEQUATE PRESSURE
      • FOUND NO HOT RUNNING WATER AT HAND SINK REAR PREP / DISH WASHING 3 COMPARTMENT SINK AREA. ALSO,NO HOT RUNNING WATER AT FRONT SERVICE COUNTER MUST PROVIDE HOT AND COLD RUNNING WATER ON PREMISES AT ALL HAND SINKS AT ALL TIMES.PRIORITY FOUNDATION 7-38-030(C),NO CITATION ISSUED.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • FOUND SMALL WATER LEAK AT DRAIN PIPE UNDERNEATH THE DISH WASHING 3 COMPARTMENT SINK.INSTRUCTED TO REPAIR PLUMBING LEAK AND TO MAINTAIN.
    • 52. SEWAGE & WASTE WATER PROPERLY DISPOSED
      • OBSERVED OILY WASTE WATER FOOD DEBRIS BACKING UP AT LEFT AND RIGHT COMPARTMENT OF THE DISH WASHING 3 COMPARTMENT SINK WHILE RUNNING AND DRAINING WATER IN THE MIDDLE COMPARTMENT.MUST REPAIR AND MAINTAIN ADEQUATE LIQUID WASTE WATER DISPOSAL.PRIORITY VIOLATION 7-38-030(C),NO CITATION ISSUED.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • WASH ROOM DOORS MUST BE SELF CLOSING AND TO MAINTAIN.
    • 54. GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED
      • FOUND NO OUTSIDE GARBAGE DUMPSTER. INSTRUCTED TO PROVIDE COMMERCIAL OUTSIDE GARBAGE DUMPSTER FOR THE PREMISES AND MAINTAIN CONTAINER COVERED TIGHT FITTING TO PREVENT PEST ENTRY AND FOOD SOURCE FOR RODENTS.PRIORITY FOUNDATION 7-38-020(B),NO CITATION ISSUED.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • FLOORS ALONG WALLS AND IN ALL CORNERS THROUGHOUT THE KITCHEN PREP AREA AND REAR STORAGE ROOM IN NEED FOR A DETAIL CLEANING TO REMOVE FOOD DEBRIS GREASE SPILLAGE AND TO MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • INSTRUCTED TO REMOVE ACCUMULATION OF DUSTS ON CEILING VENTILATION COVERS IN WASH ROOMS AND TO MAINTAIN.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • LIGHT BULBS NOT SHIELDED IN PREP/DISH WASHING 3 COMPARTMENT SINK AREA.MUST PROVIDE LIGHT SHIELDS WITH END CAPS OR SHATTER PROOF LIGHT BULBS AND MAINTAIN.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • FOUND NO FOOD HANDLER TRAINING CERTIFICATES FOR FOOD EMPLOYEES.INSTRUCTED TO PROVIDE. -
    • 58. ALLERGEN TRAINING AS REQUIRED
      • ALLERGEN TRAINING IS REQUIRED FOR ALL EMPLOYEES THAT HAVE A CITY FOR CHICAGO FOOD SANITATION LICENCE. INSTRUCTED TO COMPLETE TRAINING AND MAINTAIN CERTIFICATE ON SITE.

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