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CHIU QUON BAKERY

3324 S ARCHER AVE, CHICAGO, IL 60608 · Bakery

Inspection summary

CHIU QUON BAKERY has been inspected 6 times by Chicago Department of Public Health since February 8, 2017. The most recent inspection, on August 30, 2021, 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 Food temperature control.

The last 2 inspections in a row found no infractions. 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.

  • 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 12, 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 2 times on August 12, 2019. For example: PROPER DATE MARKING AND DISPOSITION

  • 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 August 12, 2019. For example: THERMOMETERS PROVIDED & ACCURATE

  • 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 August 12, 2019. For example: WIPING CLOTHS: PROPERLY USED & STORED

  • 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 3 separate inspections, most recently on August 12, 2019. For example: PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

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. Non-Inspection

    0 infractions

  3. Canvass

    8 infractions

    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • OBSERVED PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS, BUT MISSING SOME NECESSARY ITEMS, AND A DISINFECTANT RATED FOR NOROVIRUS. PRIORITY FOUNDATION 7-38-005, NO CITATION ISSUED.
    • 23. PROPER DATE MARKING AND DISPOSITION
      • OBSERVED VARIETY OF TCS FOODS NOT PROPERLY LABELED AND DATED(COOKED RICE,PORK,ETC.) FOOD PREPARED AND HELD FOR SREVICE FOR MORE THAT 24 HOURS SHAL BE CLEARLY MARKED WITH THE DAY OR DATE BY WHICH THE FOOD SHALL NE SOLD, CONSUMED, OR DISCARDED FOR A MAXIMUM OF 7 DAYS. PRIORITY FOUNDATION 7-38-005, NO CITATION ISSUED.
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • OBSERVED NO TEMPERATURE MEASURING DEVICE AT THIS TIME, INSTRUCTED TO PROVIDE.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • OBSERVED BULK CONTAINERS OF MSG, FLOUR NOT PROPERLY LABELED, INSTRUCTED ON PROPER LABEL, COMMON PRODUCT NAME IE. MSG, FLOUR IN ENGLISH, AS WELL AS CANTONESE.
    • 41. WIPING CLOTHS: PROPERLY USED & STORED
      • OBSERVED IMPROPER STORED WIPING CLOTHES ON THE PREP TABLES, INSTRUCTED TO STORE IN PROPER SANITIZING SOLUTION WHEN NOT IN USE.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • ONSERVED ALUMINUM AS LINING ON THE STOVE AND STOVE TOP SHELVE, INSTRUCTED TO REMOVE THE FOIL, ALSO CLEAN THE EXTERIOR OF THE FRYER.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED THE WALL UNDER THE COOKING AREA NOT CLEAN, INSTRUCTED TO CLEAN.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • OBSERVED 3 EMPLOYEES WITHOUT FOOD HANDLER TRAINING, INSTRUCTED TO PROVIDE CERTIFICATES.
  4. Canvass

    5 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • OBSERVED NO POLICY IN PLACE FOR EMPLOYEE HEALTH. MUST PROVIDE. PRIORITY FOUNDATION 7-38-010. NO CITATION ISSUED. GIVEN 90 DAYS TO COMPLY.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • OBSERVED NO PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEA EVENTS. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION 7-38-005. NO CITATION. GIVEN 90 DAYS TO COMPLY.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • CLEAN FLOORS UNDER SHELVING OF WALK-IN FREEZER AND AT SIDE STORAGE AREA UNDER RACKS
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • MUST REMOVE OR PROPERLY STORE UNUSED EQUIPMENT AT FRONT ENTRANCE STORAGE AREA AND PROVIDE ADEQUATE INSPECTION AISLES FOR PEST MONITORING AND CLEANING.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • MUST PROVIDE LIGHT SHIELD FOR BULB IN WALK-IN FREEZER.
  5. Canvass

    0 infractions

  6. License

    3 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • DETAIL CLEAN THE VENTILATION HOOD AND FILTERS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED BOXES OF FOOD STORED ON THE FLOOR OF THE WALK-IN FREEZER. MUST ELEVATE ALL BOXES AT LEAST 6" OFF OF THE FLOOR.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • THE VENTILATION FAN IN THE WASHROOM IS NOT OPERATIONAL. MUST REPAIR OR REPLACE IT.

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