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CHOI'S CHINESE KITCHE

2638 N MILWAUKEE AVE, CHICAGO, IL 60647 · Restaurant

Inspection summary

CHOI'S CHINESE KITCHE has been inspected 9 times by Chicago Department of Public Health since October 1, 2010. The most recent inspection, on March 8, 2017, found no infractions.

1 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: Food temperature control, 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 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 across 2 separate inspections, most recently on July 21, 2014. For example: POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

  • 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 May 10, 2012. 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 October 27, 2011. For example: NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

  • 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 22 times across 8 separate inspections, most recently on August 29, 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 10 times across 8 separate inspections, most recently on August 29, 2016. 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.

9 inspections

  1. Canvass

    0 infractions

  2. Canvass

    3 infractions

    • 9. WATER SOURCE: SAFE, HOT & COLD UNDER CITY PRESSURE
      • (Hot) Water temperature at hand sink 74.3F upon arrival. # compartment sink hot water temperature 74.6F. Instructed must have functioning hot water at all times: 85F at hand sink, 110F at 3 compartment sink. Operator corrected issue (with hot water heater) and hot water provided by end of inspection: 89.1F at hand sink; 115.1F at 3 compartment sink. Critical violation 7-38-030.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • Found excessive grease build up inside lower interior of cooking line (under woks). Must remove grease build up, clean and sanitize. Must maintain.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • Found excessive grease on floor near grease trap in the basement. Instructed to detail clean this area, remove grease, sanitize and maintain.
  3. Canvass

    3 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED FROZEN MEATS STORED IN PLASTIC GROCERY BAGS IN THE CHEST FREEZER. MANAGEMENT INSTRUCTED TO USE ONLY FOOD GRADE STORAGE BAGS.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • DETAIL CLEAN THE INTERIOR OF THE PREP COOLERS AND DEEP FRYER.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • REMOVE THE DEAD INSECTS FROM THE FLOOR OF THE BASEMENT.
  4. Canvass

    8 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • FOUND 30 POUNDS OF BEEF, VALUED AT $105, AT 64.9F. OPERATOR VOLUNTARILY DISCARDED AND DENATURED BEEF. INSTRUCTED TO KEEP FOODS AT 40F OR BELOW OR 140F OR ABOVE AND TO MAINTAIN. CRITICAL CITATION ISSUED 7-38-005(A).
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • FOUND KNIVES STORED BETWEEN PIPE AND WALL. INSTRUCTED TO STORE IN A SANITARY MANNER AND TO MAINTAIN.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • FOUND DIRT AND GREASE BUILDUP ON SIDES OF COOKING EQUIPMENT IN KITCHEN. INSTRUCTED TO CLEAN, SANITIZE, AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FOUND DIRT AND GREASE BUILDUP ON FLOORS BEHIND AND UNDER COOKING EQUIPMENT IN KITCHEN. INSTRUCTED TO CLEAN, SANITIZE, AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • FOUND DIRT AND GREASE BUILDUP ON WALLS BEHIND COOKING EQUIPMENT. INSTRUCTED TO CLEAN, SANITIZE, AND MAINTAIN.
    • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
      • INSTRUCTED TO INSTALL A SELF CLOSING DEVICE ON THE BATHROOM DOOR AND TO MAINTAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • FOUND HEAVY DIRT BUILDUP AROUND KNOBS OF EXPOSED HANDSINK IN KITCHEN. INSTRUCTED TO CLEAN, SANITIZE, AND MAINTAIN.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • FOUND EMPTY BOXES AND OLD CARDBOARD ON PREMISES. INSTRUCTED TO REMOVE ALL UNUSED ITEMS AND TO MAINTAIN SO AS TO HELP PREVENT PEST HARBORAGE.
  5. Canvass

    4 infractions

    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • THE KNIFE HANDLES ARE DIRTY, SCRUB THE KNIVES UNTIL CLEAN AND SANITIZE THEM.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • THE SHELVING AND UTENSIL SURFACES ARE GREASY, CLEAN ALL SURFACES IN DETAIL.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • THE COOLER DOOR HANDLES OF THE 3-DOOR COOLER AND THE RICE COOKER HANDLES ARE DIRTY; WASH, RINSE AND SANITIZE DETAIL.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • THE FLOOR IS GREASY WHERE IT DRIPS FROM THE NORTH END OF THE HOOD AREA AND DIRTY IN THE HALLWAY STOREROOM, CLEAN THE FLOOR IN DETAIL.
  6. Canvass

    6 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • MUST LABEL ALL BULK STORAGE CONTAINERS, REAR KITCHEN AREA
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST RESTRICT USING CARRYOUT BAGS FOR FOOD STORAGE MUST USE FOOD GRADE BAGS TO PROPERLY STORE FOOD,
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN ALL COOKING EQUIPMENT, VENTS ABOVE COOKING EQUIPMENT AND EXTERIOR SURFACES OF BULK STORAGE CONTAINERS
    • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
      • MUST PROVIDE SELF-CLOSING DEVICE AT BATHROOM
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST REPAIR LEAKING FAUCET AT THREE COMPARTMENT SINK
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • MUST PROVIDE WORKING THERMOMETERS INSIDE ALL COOLERS, AND THERMOMETERS FOR TESTING FOOD PRODUCT
  7. Canvass Re-Inspection

    2 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.DETAIL CLEANING IS REQUIRED AT 3 COMPARTYMENT SINK,ON TOP THE GREASE TRAP(UNDER THE COOKING EQUIPMENT)GREASE BUILD-UP,BETWEEN THE COOKING WOKS,PREP DISPLAY COOLER AND PREP TABLE(FOOD AND GREASE DEBRIS),AND INTERIOR PANEL OF DEEP FRYER,SHELVINGS OVER THE 3 COMP SINK AREA.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces.MUST PROVIDE ADEQUATE LIGHTING INSIDE THE 2 DOOR COOLERS IN KITCHEN.
  8. 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
      • All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines.OBSERVED EVIDENCE OF RODENTS THROUGH MICE DROPPINGS. APPROXIMATELY 35 MICE DROPPINGS WERE OBSERVED ON FLOORS BEHIND 2 CHEST FREEZERS STORED IN A DRY STORAGE AREA DETAIL CLEAN,SANITIZE AFFECTED AREAS.FOUND FRONT DOOR TO FOOD ESTABLISHMENT NOT INSECT/RODENT PROOFED APPROX:1/4" MODE OF ENTRY AT LEFT BOTTOM OF SAID DOOR. ADDITIONAL PEST CONTROL SERVICE IS NEEDED TO MINIMIZE OR ELIMINATE THE PEST ACTIVITY,RODENT PROOF SAID DOOR MUST MAKE TIGHT FITTING ALL ACCROSS BOTTOM OF SAID DOOR. SERIOUS VIOLATION 7-38-020.
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served.NO CERTIFIED FOOD MANAGER PRESENT DURING THIS INSPECTION WITH A CITY OF CHICAGO CERTIFICATE WHILE POTENTIALLY HAZARDOUS FOODS (RICE,SOUPS, ETC.) ARE BEING PREPARED AND SERVED. MANAGEMENT WAS INSTRUCTED THAT A CERTIFIED FOOD MANAGER MUST BE PRESENT WITH THEIR ORIGINAL CERTIFICATE WHILE POTENTIALLY HAZARDOUS FOOD IS PREPARED OR SERVED. SERIOUS VIOLATION 7-38-012.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.MUST PROVIDE 3 SINK STOPPERS FOR THE 3 COMP SINK AND MAINTAIN AT ALL TIMES.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.DETAIL CLEANING IS REQUIRED AT 3 COMPARTYMENT SINK,ON TOP THE GREASE TRAP(UNDER THE COOKING EQUIPMENT)GREASE BUILD-UP,BETWEEN THE COOKING WOKS,PREP DISPLAY COOLER AND PREP TABLE(FOOD AND GREASE DEBRIS),AND INTERIOR PANEL OF DEEP FRYER,SHELVINGS OVER THE 3 COMP SINK AREA.
    • 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.FLOORS ALONG WALLS AND IN ALL CORNERS ESPECIALLY UNDER HEAVY EQUIPMENTS,AND BASEMENT AREAS REQUIRE A DETAIL CLEANING.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces.MUST PROVIDE ADEQUATE LIGHTING INSIDE THE 2 DOOR COOLERS IN KITCHEN.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors.MUST DETAIL CLEAN,ORGANIZE ALL AREAS AND REMOVE UNNECESSARY ARTICLES DUE TO POTENTIAL PEST HARBORAGE.ITEMS KEPT FOR STORAGE MUST BE STORED PROPERLY 6" OFF FLOOR/WALL FOR EASIER CLEANING.EMPLOYEE PERSONAL BELONGINGS MUST BE STORED IN A DESIGNATED AREAS.
  9. Canvass

    5 infractions

    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use. INSTRUCTED TO EMPTY OPEN CAN FOODS IN THE COOLER INTO STORABLE CONTAINERS SUCH AS PLASTIC,GLASS OR STAINLESS.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. INSTRUCTED TO REPAIR SHELF RUSTING UNDER PREP TABLE AT 3COMP.SINK AREA.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. INSTRUCTED TO CLEAN INSIDE COVER OF CHEF REACH IN COOLER LID WITH STAINS,CLEAN VENT IN TOILET AND STORAGE SHELF UNDER PREP TATBLE AT FRONT OF CHINESE BURNER WHICH HOLDS MICROWAVE OVEN WITH DEBRIS.
    • 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. INSTRUCTED TO CLEAN DEBRIS ON FLOORS AT FLOOR REACH IN FREEZERS IN KITCHEN AND UNDER STORAGE SHELVES AT DRY FOOD STORAGE IN REAR HALL AREA .
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health. INSTRUCTED TO REPAIR LEAKING FAUCET JOINT ON 3COMP.SINK

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