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CHIU QUON TAO HONG

3324 S ARCHER AVE, CHICAGO, IL 60608 · Restaurant

Inspection summary

CHIU QUON TAO HONG has been inspected 6 times by Chicago Department of Public Health since July 31, 2014. The most recent inspection, on January 23, 2017, found no infractions.

1 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: Food source, labelling and allergens and Pests.

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.

  • 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 across 2 separate inspections, most recently on April 16, 2015. For example: FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

  • 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 April 12, 2016. For example: NO EVIDENCE OF RODENT OR INSECT INFESTATION, NO BIRDS, TURTLES OR OTHER ANIMALS

  • 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 20 times across 5 separate inspections, most recently on June 7, 2016. For example: FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

  • 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 4 separate inspections, most recently on June 7, 2016. For example: FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded once on April 16, 2015. For example: FOOD HANDLER REQUIREMENTS MET

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. Complaint

    6 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED CUTTING BOARDS STAINED WITH DEEP DARK GROOVES THRU OUT THE FOOD PREP AREA. INSTRUCTED TO REPLACE BOARDS AND MAINTAIN. OBSERVED THE INSIDE OF ALL REFRIGERATION UNITS, INTERIOR OF FRYERS ARE IN NEED OF CLEANING TO REMOVE FOOD DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED THE BOTTOM OF PREP TABLES WITH MINOR FOOD DEBRIS LOCATED ACROSS FROM THE COOKING EQUIPMENT. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED FLOORS THRU OUT ARE IN NEED OF CLEANING TO REMOVE ACCUMULATED FOOD, FLOUR AND DIRT DEBRIS UNDER SHELVES, UNDER REFRIGERATION, UNDER COOKING EQUIPMENT LOCATED IN THE FOOD PREP AREA. INSTRUCTED TO CLEAN ALL AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED STAINING GREASE UNDER THE FRYERS LOCATED BY THE 2 COMPARTMENT SINK. INSTRUCTED TO CLEAN AND MAIINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED ACCUMULATED DUST ON THE VENTS LOCATED IN THE MEN'S AND WOMEN'S CUSTOMER WASHROOMS. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED ACCUMULATED DUST ON THE VENTS LOCATED ON THE CEILING OF THE FOOD PREP AREA AND ON THE VENTS LOCATED ABOVE THE COOKING EQUIPMENT. OBSERVED ACCUMULATED GREASE DEBRIS ON THE WALL LOCATED BEHIND THE FRYERS. INSTRUCTED TO CLEAN ALL AND MAINTAIN.
  3. Complaint

    6 infractions

    • 13. NO EVIDENCE OF RODENT OR INSECT INFESTATION, NO BIRDS, TURTLES OR OTHER ANIMALS
      • OBSERVED ONE LIVE FISH IN A AQUARIUM LOCATED IN THE FOOD PREP AREA. INSTRUCTED TO NOT HAVE LIVE ANIMALS IN THE FOOD PREP AREA. ALL AQUARIUMS MUST BE IN THE CUSTOMER DINING AREA AWAY FROM FOOD PREPARATION. MANAGER REMOVED LIVE FISH FROM THE FOOD PREP AREA DURING THE INSPECTION. CRITICAL VIOLATION 7-38-020.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED CARDBOARD BEING REUSED AS A PREP TABLE LINER. INSTRUCTED TO NOT REUSE CARDBOARD, ALL SURFACES SHOULD BE SMOOTH AND EASILY CLEANABLE.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED CUTTING BOARDS STAINED WITH DEEP DARK GROOVES THRU OUT THE FOOD PREP AREA. INSTRUCTED TO REPLACE BOARDS AND MAINTAIN. OBSERVED THE INSIDE OF ALL REFRIGERATION UNITS, INTERIOR OF FRYERS AND WOK STATION ARE IN NEED OF CLEANING TO REMOVE FOOD DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED FLOORS THRU OUT ARE IN NEED OF CLEANING TO REMOVE ACCUMULATED FOOD, FLOUR AND DIRT DEBRIS UNDER SHELVES, UNDER REFRIGERATION, UNDER COOKING EQUIPMENT LOCATED IN THE FOOD PREP AREA. INSTRUCTED TO CLEAN ALL AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED ACCUMULATED DUST ON THE VENTS LOCATED IN THE MEN'S AND WOMEN'S CUSTOMER WASHROOMS. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • OBSERVED BOXES OF MEAT (CHICKEN) BEING STORED ON THE FLOOR OF THE WALK IN FREEZER. INSTRUCTED TO ELEVATE EVERYTHING AT LEAST 6 INCHES FROM THE GROUND AND MAINTAIN.
  4. Canvass

    5 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • REPAIR LOOSE GASKET ON PREP COOLER DOOR.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN INTERIOR AND EXTERIOR OF ALL COOLERS, FREEZERS, PREP TABLES, ROLLING CARTS, COOKING EQUIPMENT, SHELVING UNITS, ICE MACHINE.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN FLOORS UNDER ALL EQUIPMENT, ALONG WALLS AND IN ALL CORNERS, IN PREP AND STORAGE AREAS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • REPLACE MISSING CEILING TILE AND CLEAN ALL CEILING VENTS IN PREP AREA.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • ELEVATE ALL STOCK OFF FLOOR IN WALK-IN COOLER, WALK-IN FREEZER, STORAGE, AND PREP AREAS.
  5. Complaint

    8 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • LABEL ALL PREPACKAGED FOOD DISPLAYED FOR SALE IN BAKERY.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • REPLACE WORN CUTTING BOARDS.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN INTERIOR AND EXTERIOR OF ALL ICE MACHINES, COOKING EQUIPMENT, PREP TABLES, COOLERS, FREEZERS, HOLDING UNITS, SINKS(FOOD DEBRIS).
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN FLOORS UNDER DISH MACHINE, SINKS, COOKING EQUIPMENT, PREP TABLES ALONG WALLS AND IN ALL CORNERS IN PREP, STORAGE, AND DISH WASHING AREAS.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • INCREASE HOT WATER PRESSURE AT WASHBOWL IN WOMEN WASHROOM.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • ORGANIZE ALL WALK-IN COOLERS, FREEZERS, AND STORAGE AREAS. ELEVATE ALL STOCK OFF FLOOR. STORE MOP HEADS UPRIGHT TO PREVENT INSECT BREEDING.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • STORE WASH CLOTHS IN SANITIZING SOLUTION.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • FOOD HANDLER CERTIFICATES NOT AVAILABLE DURING INSPECTION. MUST PROVIDE CERTIFICATES BY 7-16-15.
  6. License

    4 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • Any open cans of food must be transferred into regular containers. All food stored in coolers must be dated & labeled. Bulk food dry containers must be labeled.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • Cutting boards with deep, dark grooves must be sanded/bleached or replaced.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • Must clean and maintain hood/filters above the cooking equipments,kitchen shelvings throughout.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • Must clean and maintain outside dumpster area and remove building wooden boards along wall.

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