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CHIU QUON BAKERY

2242 S WENTWORTH AVE, CHICAGO, IL 60616 · Restaurant

Inspection summary

CHIU QUON BAKERY has been inspected 9 times by Chicago Department of Public Health since July 5, 2011. The most recent inspection, on January 27, 2017, found no infractions.

2 of 9 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 Pests.

The last 2 inspections in a row found no infractions. Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 across 2 separate inspections, most recently on September 25, 2014. For example: APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

  • 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 July 5, 2011. For example: POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

  • 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 July 6, 2016. For example: NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

  • 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 May 28, 2015. For example: FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION

  • 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 25, 2014. For example: FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

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.

9 inspections

  1. Canvass

    0 infractions

  2. Canvass Re-Inspection

    0 infractions

  3. Canvass

    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 SEVENTY OR MORE MOUSE DROPPINGS IN THE FOLLOWING AREAS: ON THE FLOOR UNDERNEATH THE OVENS, ON THE FLOOR BEHIND THE WARMER UNITS, ON THE FLOOR IN THE STORAGE ROOM BY THE OFFICE IN THE BASEMENT AND ON A STORAGE SHELF IN THE REAR AREA OF THE BASEMENT. MUST CLEAN ALL AFFECTED AREAS; HAVE ORKIN SERVICE RESTAURANT PRIOR TO REINSPECTION NEXT WEEK. MANAGER UNABLE TO PRODUCE A CURRENT PEST CONTROL RECEIPT. SERIOUS VIOLATION ISSUED 7-38-020.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST CLEAN AND MAINTAIN CAN OPENER BLADE AT PREP TABLE IN BASEMENT.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN AND MAINTAIN THE FOLLOWING: PREP TABLE TOPS AND BOTTOMS, STORAGE SHELVES WHERE THE OPEN BAGS OF FLOUR AND SUGAR STORED IN PREP AREA AND BASEMENT, EXTERIOR SURFACES OF COOKING EQUIPMENT, FLOOR MIXERS, INTERIORS OF REFRIGERATION AND FREEZER UNITS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN FLOORS IN ALL AREAS MENTIONED IN VIOLATION #18. CLEAN FLOORS UNDER AROUND AND BEHIND ALL KITCHEN EQUIPMENT AND IN ALL STORAGE AREAS OF BASEMENT.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • WALLS AROUND AND BEHIND KITCHEN EQUIPMENT NOT CLEAN; CLEAN WALLS. CLEAN VENTS ABOVE COOKING EQUIPMENT IN HOODED SYSTEM, CLEAN CEILING VENTS IN KITCHEN AND WASHROOMS TO REMOVE DUST OBSERVED, CLEAN FAN COVERS IN WALK-IN COOLER TO REMOVE DUST OBSERVED.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • FOUND GREASE RECEPTOR IN BASEMENT NOT CLEAN, EXTERIOR RUSTY AND DIRTY; MUST CLEAN RECEPTOR AND PAINT EXTERIOR OR REPLACE.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • STORAGE AREAS OF BASEMENT CLUTTERED AND STORAGE ROOM BY OFFICE CLUTTERED; MUST ORGANIZE AND MAINTAIN. REMOVE UNNECESSARY ITEMS.
  4. Canvass Re-Inspection

    5 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • WATER CONDENSATION NOTED THROUGH OUT KITCHEN CEILING COLD WATER PIPES, INSTRUCTED TO ELIMINATE.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • 3-COMP SINK NOT LARGE ENOUGH TO SUBMERGE ALL MULTI-FOOD UTENSILS FOR PROEPR WASHING AND SANITIZING. INSTRUCTED TO INSATALL A LARGER SINK OR USE SMALLER UTENSILS THAT CAN FIT IN SINK.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INSTRIOR SURFACES OF PREP COOLERS AND FAN COVERS IN WALK-IN COOLER NOT CLEAN, ALSO WALLS AND LIGHT COVER NOT CLEAN IN SAME COOLER. INSTRUCTED TO CLEAN AND MAINTAIN. FOOD SHELVES AND PREP TABLE NOT CLEAN THROUGH OUT, INSTRUCTED TO CLEAN AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • PEELING PAINT ON BASEMENT'S CEILING, HOLES NOTED AT BOTTOM WALLS. INSTRUCTED TO REMOVE PEELING PAINT.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • MISSING LIGHT SHIELD AT PASTRY DISPLAY CASE. INSTRUCTED TO INSTALL.
  5. Canvass

    8 infractions

    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • INADEQUATE FOOD PROTECTION, FOUND 4 INCH CAST IRON WASTE WATER LINES RUNNING OVER FOOD STORAGE SHELVES AND CHEST FREEZERS. INSTRUCTED MGR TO REMOVE ALL FOOD STORAGE FROM UNDER OR INSTALL A BARRIER. SERIOUS CITATION ISSUED 7-38-005(A).
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • KNIVES ARE WEDGED BEWEEN WALL AND PREP TABLE, INSTRUCTED TO STORE IN A CLEAN AREA.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • 3-COMP SINK NOT LARGE ENOUGH TO SUBMERGE ALL MULTI-FOOD UTENSILS FOR PROEPR WASHING AND SANITIZING. INSTRUCTED TO INSATALL A LARGER SINK OR USE SMALLER UTENSILS THAT CAN FIT IN SINK.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • WATER CONDENSATION NOTED THROUGH OUT KITCHEN CEILING COLD WATER PIPES, INSTRUCTED TO ELIMINATE.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • FOOD SHELVES AND PREP TABLE NOT CLEAN THROUGH OUT, INSTRUCTED TO CLEAN AND MAINTAIN.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INSTRIOR SURFACES OF PREP COOLERS AND FAN COVERS IN WALK-IN COOLER NOT CLEAN, ALSO WALLS AND LIGHT COVER NOT CLEAN IN SAME COOLER. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • PEELING PAINT ON BASEMENT'S CEILING, HOLES NOTED AT BOTTOM WALLS. INSTRUCTED TO REMOVE PEELING PAINT.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • MISSING LIGHT SHIELD AT PASTRY DISPLAY CASE. INSTRUCTED TO INSTALL.
  6. Canvass

    6 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • LABEL PACKAGED READY TO EAT PASTRIES AND CAKES AT THE FRONT DISPLAY COOLER.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • DETAIL CLEAN WALLS IN FOOD PREP AREAS BEHIND COOKING EQUIPMENT AND REFRIGERATION UNITS. MUST REMOVE DIRT AND DEBRIS.
    • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
      • EMPLOYEES WASHROOM DOOR IS NOT SELF-CLOSING. MUST PROVIDE A SELF-CLOSING DEVICE.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST REPAIR VENTILATION IN EMPLOYEES WASHROOM IN BASEMENT.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • ORGANIZED CLUTTERED STORAGE AREAS IN REAR PREP AREAS AND BASEMENT. REMOVE UNUSED ITEMS/MILK CRATES EQUIPMENT TO PREVENT PEST HARBORAGE
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • FOOD HANDLERS AT FRONT PREP AREAS MUST WEAR HAIR RESTRAINTS WHILE HANDLING FOODS.
  7. Canvass

    2 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST REMOVE KNIFES FROM BETWEEN PREP TABLE ALONG WALLS AND MUST PROVIDE KNIFE RACK TO PROPERLY STORE.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • THE FOLLOWING NOT CLEAN:STORAGE MILK CRATES,PREP TABLE LOWER STORAGE AREAS,.MUST CLEAN/MAINTAIN.
  8. Canvass

    4 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST DETAIL CLEAN AND SANITIZE ALL COOKING EQUIPMENT TO REMOVE FOOD DEBRIS. ALSO INTERIOR OF WALK IN COOLERS, STORAGE SHELVING,PREP TABLES AND BAKERS RACK TO REMOVE OLD DEBRIS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS IN 1ST FLOOR REAR PREP AREA AND IN BASEMENT PREP/STORAGE AREA NEED DETAIL CLEANING TO REMOVE FOOD DEBRIS,SPILLS AND GREASE. MUST MAINTAIN.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • LIGHT SHIELDS INSIDE WALK IN COOLERS IN BASEMENT NEED CLEANING.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • EMPLOYEE'S SERVING CUSTOMER AT FRONT COUNTER NEED HAIR RESTRAINTS. MUST PROVIDE.
  9. Complaint

    8 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • All hot food shall be stored at a temperature of 140F or higher. POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES LOCATED INSIDE DISPLAY CASE AT FRONT SERVICE AREA AND INSIDE HOT HOLDING UNIT: 4 READY TO EAT SHRIMP DUMPLINGS AT 114.5F, SHRIMP FILLED NOODLES AT 120.1F, 62 READY TO EAT EGG FILLED CUSTARDS, 10 HOT DOG BUNS AT 89.2F, 5 HAM AND CHEESE BUNS AT 86.1F, 11 BEAN FILLED BUNS AND 30 SESAME BEAN FILLED BALLS AT 80.7F, 6 SHRIMP TURNIPS AT 89.2F-90.8F, 20 BBQ PORK BUNS AT 81.0F. NO TIME/TEMPERATURE LOGS PROVIDED. MANAGER VOLUNTARILY DISCARDED SAID FOOD ITEMS AT THIS TIME. APPROXIMATE VALUE $151.00. CRITICAL 7-38-005 (A) ISSUED.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • REMOVE ALL MILK CRATES BEING USED TO STORE AND ELEVATE ITEMS. DEFROST CHEST FREEZERS TO REMOVE ICE BUILDUP IN BASEMENT. SCREEN AT REAR DOOR IN POOR REPAIR. INSTRUCTED TO REPAIR SAME. REMOVE CARDBOARD FROM PALLETS AT PREP AREA BY LARGE OVENS.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN AND SANITIZE THE FOLLOWING: UNDER, AROUND BAKERY RACKS, COOKING EQUIPMENT, PREP TABLE BOTTOMS, INSIDE DISPLAY CASES, UNDER, AROUND TEA UNIT, INSIDE CABINETS IN PREP AREA, SHELVES IN DRY STORAGE AREA IN REAR BASEMENT, MENS TOILET ROOM. CLEAN REAR SCREEN DOOR WITH HEAVY DUST BUILDUP.
    • 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. DETAIL CLEAN FLOORS THROUGHOUT SEATING AREA, PREP AREAS, AND BASEMENT. REMOVE STANDING WATER SECTIONS AT HOT WATER TANK AND AC UNIT IN BASMENT AND AROUND RICE MAKER UNIT IN BASEMENT.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • REPAIR LEAKS AT WATER LINE AT CEILING IN BASEMENT BY RICE MAKER UNIT.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • PROVIDE INTERNAL THERMOMETERS FOR WALK-IN COOLERS.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • REMOVE UNUSED EQUIPMENT AND ITEMS IN BASEMENT TO PREVENT PEST HARBORAGE.
    • 44. ONLY AUTHORIZED PERSONNEL IN THE FOOD-PREP AREA
      • The traffic of unnecessary persons through the food preparation and the utensil washing areas is prohibited. OBSERVED CUSTOMERS ENTERING FRONT PREP AREA. INSTRUCTED TO NOT ALLOW CUSTOMERS IN FOOD PREP AREA.

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