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EAST ASIAN BISTRO

333 S STATE ST, CHICAGO, IL 60604 · Restaurant

Inspection summary

EAST ASIAN BISTRO has been inspected 15 times by Chicago Department of Public Health since June 17, 2010. The most recent inspection, on September 18, 2018, found no infractions.

2 of 15 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.

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 March 21, 2014. For example: APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

  • 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 September 23, 2013. For example: FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

  • 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 May 5, 2016. For example: POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

  • 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 30 times across 11 separate inspections, most recently on February 6, 2018. 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 9 times across 9 separate inspections, most recently on January 27, 2017. 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.

15 inspections

  1. Canvass

    0 infractions

  2. Canvass

    1 infraction

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • BOTTOM OF PREP TABLES NEED CLEANING OF DEBRIS. INSTRUCTED TO CLEAN/MAINTAIN.
  3. Canvass Re-Inspection

    4 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • INSTRUCTED TO SAND OR REPLACE THE CUTTING BOARDS WITH DEEP, DARK GROOVES AND STAINS. MAINTAIN SAME.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INSTRUCTED TO CLEAN AND MAINTAIN THE INTERIOR OF THE COOKING EQUIPMENT AND THE STORAGE RACKS INSIDE ALL OF THE COOLERS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • INSTRUCTED TO CLEAN AND MAINTAIN THE FLOORS IN ALL CORNERS AND UNDER/AROUND ALL HEAVY EQUIPMENT. ALSO, MUST MAINTAIN DRY FLOORS IN THE REAR PREP AREA.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • INSTRUCTED TO CLEAN AND MAINTAIN THE WALLS AROUND THE DISH MACHINE AND COOKING EQUIPMENT.
  4. Canvass

    6 infractions

    • 28. * INSPECTION REPORT SUMMARY DISPLAYED AND VISIBLE TO ALL CUSTOMERS
      • FOUND THE NON-COMPLIANCE REPORT SUMMARY NOT DISPLAYED AND VISIBLE TO ALL CUSTOMERS. INSTRUCTED TO ALWAYS HAVE THE SUMMARY POSTED IN PLAIN VIEW. SERIOUS VIOLATION 7-42-010(B)
    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • FOUND A PREVIOUS MINOR VIOLATION FROM REPORT #1770261 DATED 05/05/2016 NOT CORRECTED AND/OR MAINTAINED. INSTRUCTED TO CORRECT AND MAINTAIN THE FOLLOWING: 38-OBSERVED BACK FLOW DEVICE IN POOR REPAIR,LEAKY.MUST REPAIR. SERIOUS VIOLATION 7-42-090
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • INSTRUCTED TO SAND OR REPLACE THE CUTTING BOARDS WITH DEEP, DARK GROOVES AND STAINS. MAINTAIN SAME.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INSTRUCTED TO CLEAN AND MAINTAIN THE INTERIOR OF THE COOKING EQUIPMENT AND THE STORAGE RACKS INSIDE ALL OF THE COOLERS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • INSTRUCTED TO CLEAN AND MAINTAIN THE FLOORS IN ALL CORNERS AND UNDER/AROUND ALL HEAVY EQUIPMENT. ALSO, MUST MAINTAIN DRY FLOORS IN THE REAR PREP AREA.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • INSTRUCTED TO CLEAN AND MAINTAIN THE WALLS AROUND THE DISH MACHINE AND COOKING EQUIPMENT.
  5. Canvass

    3 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • FOUND IMPROPER TEMPERATURES OF POTENTIALLY HAZARDOUS FOODS.APPROX 2-LB OF TOFU AT PREP COOLER IN KITCHEN AT IMPROPER TEMPERATURE-48.9F.ALSO AT SUSHI COOLER FOUND 1/2 LB OF RAW YELLOW TAIL FISH-46F,2LBS RAW SALMON-47.6F, 1/2 LB OF RAW TUNA-50.4F.MUST MAINTAIN COLD FOODS AT 40F OR BELOW.ALL FOODS REMOVED AND DISCARDED BY OWNER-CDI AT APPOX COST OF $20.00/ 5LBS.CRITICAL VIOLATION ISSUED 7-38-005A.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • OBSERVED BACK FLOW DEVICE IN POOR REPAIR,LEAKY.MUST REPAIR.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • BOTHICE SCOOPS AT ICE MSCHINE AND WAIT SEVICE ICE STATION NOT PROPERLY STORED.MUST PROPERLY ICE STORE SCOOPS.
  6. Canvass

    0 infractions

  7. Canvass Re-Inspection

    1 infraction

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOOR IN DISH AREA IN NEED OF REGROUTING. MUST CORRECT AND MAINTAIN AT ALL TIMES.
  8. Canvass

    2 infractions

    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • PREVIOUS MINOR VIOLATION FROM 3-13-14 REPORT #1453217 NOT CORRECTED. INSP#217 #38 HANDSINK IS NEEDED AT FRONT BAR AREA WHERE DRINKS ARE MADE. MUST INSTALL AND MAINTAIN AT ALL TIMES. MUST CORRECT AND MAINTAIN AT ALL TIMES. SERIOUS VIOLATION 7-42-090 CITATION ISSUED. PREVIOUS MINOR VIOLATION NOT CORRECTED.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOOR IN DISH AREA IN NEED OF REGROUTING. MUST CORRECT AND MAINTAIN AT ALL TIMES.
  9. Complaint

    4 infractions

    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • WALL AREA NEAR VENTILATION SYSTEM IN NEED OF CLEANING TO REMOVE ALL BUILD UP. MUST CLEAN AND MAINTAIN AT ALL TIMES.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • HANDSINK IS NEEDED AT FRONT BAR AREA WHERE DRINKS ARE MADE. MUST INSTALL AND MAINTAIN AT ALL TIMES. IN LADIES ROOM SINK ON THE RIGHT IS WITHOUT HOT WATER. MUST CORRECT AND MAINTAIN AT ALL TIMES.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • CLUTTER IN FRONT BAR AREA MUST BE REMOVED.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • ALL PERSONAL ARTICLES MUST BE STORED OUT OF THE FOOD PREP AREA MUST CORRECT AND MAINTAIN.
  10. Complaint

    4 infractions

    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • WALL AREA NEAR VENTILATION SYSTEM IN NEED OF CLEANING TO REMOVE ALL BUILD UP. MUST CLEAN AND MAINTAIN AT ALL TIMES.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • HANDSINK IS NEEDED AT FRONT BAR AREA WHERE DRINKS ARE MADE. MUST INSTALL AND MAINTAIN AT ALL TIMES. IN LADIES ROOM SINK ON THE RIGHT IS WITHOUT HOT WATER. MUST CORRECT AND MAINTAIN AT ALL TIMES.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • CLUTTER IN FRONT BAR AREA MUST BE REMOVED.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • ALL PERSONAL ARTICLES MUST BE STORED OUT OF THE FOOD PREP AREA MUST CORRECT AND MAINTAIN.
  11. Complaint-Fire

    6 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • MUST PROPERLY DATE/LABEL POTENTIALLY HAZARDOUS FOODS INSIDE THE WALK IN COOLER THAT HAVE BEEN COOKED, PREPARED, REMOVED FROM ITS ORIGINAL PACKAGING, ETC.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST DETAIL CLEAN AND MAINTAIN THE INTERIOR/EXTERIOR OF THE COOKING EQUIPMENT-REMOVE DIRT/GREASE AND FOOD BUILD UP.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST DETAIL CLEAN AND MAINTAIN FLOORS UNDER/AROUND COOKING/HEAVY EQUIPMENT AND IN ALL CORNERS IN BASEMENT AND 1ST FL.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST CLEAN AND MAINTAIN WALLS AND CEILINGS IN THE 1ST FL PREP AREA. REMOVE DIRT/DUST AND FOOD SPLATTER.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MUST REMOVE UNNECESSARY ITEMS, ELIMINATE CLUTTER IN REAR AROUND THE MOP SINK. UNABLE TO ACCESS.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • MUST PROPERLY STORE ICE SCOOP IN WAIT STATION IN EITHER A BIN OR IN ICE HANDLE UP.
  12. Complaint

    5 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST REPAIR LOOSE GASKETS AT 1DR AND 2DR COOLERS LOCATED IN THE KITCHEN.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST DETAIL CLEAN AND SANITIZE ENCRUSTED FOOD AND GREASE DEBRIS AT THE SIDE OF THE STOVE NEXT TO THE OVEN. ALSO MUST DETAIL CLEAN INTERIOR OF 1DR UPRIGHT MEAT FREEZER TO REMOVE FOOD SPLASHES.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST DETAIL CLEAN FLOORS LOCATED UNDER ALL SEAT BOX CUSHIONS THROUGHOUT CUSTOMER DINING AREA TO REMOVE EXCESSIVE FOOD DEBRIS AND CRUMBS.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST REPAIR LOOSE HOT WATER FAUCET HANDLE AT THE RINSE SINK NEXT TO THE DIS MACHINE AREA.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • MUST PROVIDE AN ICE RECEPTACLE FOR THE ICE SCOOPER AT THE ICE BIN LOCATED AT THE CASH REGISTER AREA AT ALL TIMES.
  13. Canvass

    5 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • MUST PROPERLY DATE AND LABEL ALL POTENTIALLY HAZARDOUS FOODS THAT HAS BEEN REMOVED FROM IT'S ORIGINAL PACKAGING, REPACKAGED OR PREPARED/COOKED IN WALK IN COOLER.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST DETAIL CLEAN AND MAINTAIN CAN OPENER IN PREP AREA. MUST REMOVE ALL FOIL/CARDBOARD FROM PREP TABLES/COOKING EQUIPMENT AND CLEAN SURFACE.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST DETAIL CLEAN AND MAINTAIN FLOORS IN CORNERS, IN BASEMENT STORAGE, INTERIOR OF FLOOR DRAINS AND KEEP FLOORS CLEAN AND DRY IN WALK IN COOLER.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST DETAIL CLEAN AND MAINTAIN CEILING TILES AND LIGHT SHIELDS IN PREP AREA-REMOVE DUST/DIRT BUILD UP.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST FIX AND MAINTAIN LEAK AT THE BASE OF THE 3-COMP. SINK FAUCET IN PREP AREA.
  14. Canvass

    4 infractions

    • 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. OBSERVED RUSTED SHELVES INSIDE WALK IN COOLER. MUST REPLACE ALL RUSTED SHELVES.
    • 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. OBSERVED FOOD DEBRIS INSIDE CABINET UNDER COFFEE MACHINE. MUST CLEAN AND MAINTAIN INTERIOR OF CABINET.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • The walls and ceilings shall be in good repair and easily cleaned. CEILING TILES WITH DUST BUILD UP AROUND CEILING VENT AT PREP AREA. MUST CLEAN AND MAINTAIN ALL UNCLEAN CEILING TILES.
    • 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 REPLACE BURNED OUT CEILING LIGHT BULBS ABOVE PREP AREA.
  15. Canvass

    2 infractions

    • 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. Walk in cooler door rubber gasket ripped. Must repair/replace damaged door gasket.
    • 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. Observed 2 burned out ceiling light bulbs above prep area. Must replace burned out bulbs.

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