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CHUI'S FOOD STORE

4852 N DAMEN AVE, CHICAGO, IL 60625 · Grocery Store

Inspection summary

CHUI'S FOOD STORE has been inspected 5 times by Chicago Department of Public Health since July 2, 2013. The most recent inspection, on December 17, 2021, found no infractions.

1 of 5 inspections on record found no infractions at all. No inspections are on record from the past 12 months. All recorded findings relate to upkeep, equipment or paperwork rather than direct food-handling risks.

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.

  • 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 8 times across 4 separate inspections, most recently on November 20, 2017. 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 4 times across 3 separate inspections, most recently on November 10, 2016. For example: LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED

  • 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 2 times on November 10, 2016. For example: * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED

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.

5 inspections

  1. Canvass

    0 infractions

  2. Canvass

    2 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • Instructed to detail clean interiors of all refrigeration units and maintain.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • Instructed to clean and organize storage cabinet at front counter area and remove unnecessary articles due to potential pest harborage and maintain.
  3. Canvass

    5 infractions

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • No city of Chicago certified foodservice manager on site while potentially hazardous foods are prepared, served, and/or handled. Instructed facility to have a city of Chicago certified foodservice manager on site at all times while handling potentially hazardous foods with the original certificate posted. Serious violation 7-38-012(a).
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • Observed the lights above the three compartment sink to be unshielded. Instructed facility to shield end to end and maintain.
    • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
      • Observed the washroom door without a self closing device. Instructed facility to install and maintain a self closing device on the washroom door as it is immediately adjacent to the prep area.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • No sink stoppers present for the three compartment sink. Instructed facility to maintain sink stoppers for each compartment of the three compartment sink.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • No food handler certificates on site. Instructed facility to comply with food handler requirement and maintain.
  4. Canvass

    2 infractions

    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • LIGHT BULB IN PRODUCE DISPLAY COOLER NOT PROVIDED WITHEND CAPS. INSTRUCTED TO INSTALLED END CAPSON ALL LIGHT BULBS.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • VENTILATION NOT PROVIDED INSIDE TOILET ROOM. INSTRUCTED TO INSTALL VENTILATION FAN OR HAVE WINDOW OPEN AT ALL TIMES.
  5. Canvass

    5 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • NOTED RAW/UNFINISH WOOD PRODUCE AND STORAGE TABLES; INSTRUCTED TO SEAL/PAINT; WOOD MUST BE SMOOTH AND EASILY CLEANABLE.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • DEBRIS/FOOD DEBRIS AND DUST BUILD-UP ON EQUIPMENT; INSTRUCTED TO CLEAN/SANITIZE; COOLERS, FREEZERS, SLICER, BOTTOM PANELS OF PREP TABLES, GRINDER AND STORAGE/DISPLAY SHELVES.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • DEBRIS AND DUST BUILD-UP ON FLOORS AT PREP AREA AND BASEMENT; INSTRUCTED TO DETAIL CLEAN FLOORS, UNDER, BEHIND EQUIPMENT AT CORNERS AND ALONG WALLS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • PEELING PAINT FROM WALLS AT PREP AREA AND REAR STORAGE AREA; INSTRUCTED TO REMOVE PEELING PAINT, CLEAN AND REPAINT WALLS.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • CLEANING TOWELS IMPROPERLY STORED; INSTRUCTED TO PROPERLY STORED IN AN APPROVED SANITIZER.

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