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ELITED

2002 S WENTWORTH AVE, CHICAGO, IL 60616 · Restaurant

Inspection summary

ELITED has been inspected 8 times by Chicago Department of Public Health since November 16, 2017. The most recent inspection, on November 30, 2022, found no infractions.

3 of 8 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: Pests, Cleaning and sanitizing and Food source, labelling and allergens.

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.

  • 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 4 times across 4 separate inspections, most recently on December 11, 2017. For example: NO EVIDENCE OF RODENT OR INSECT INFESTATION, NO BIRDS, TURTLES OR OTHER ANIMALS

  • 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 3 times across 3 separate inspections, most recently on December 1, 2017. For example: DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED

  • 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 3 times across 3 separate inspections, most recently on December 1, 2017. For example: FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

  • 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 once on April 26, 2019. For example: PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

  • 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 11 times across 3 separate inspections, most recently on December 1, 2017. For example: FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

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.

8 inspections

  1. Canvass

    0 infractions

  2. Canvass

    3 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • NO EMPLOYEE HEALTH POLICY ON PREMISES AS REQUIRED; MUST PROVIDE. INSTRUCTED THE PERSON IN CHARGE TO PROVIDE DOCUMENTATION OF EMPLOYEES RESPONSIBILITY TO REPORT ANY ILLNESS TRANSMISSIBLE THROUGH FOOD. PRIORITY FOUNDATION VIOLATION 7-38-010.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • NO VOMIT AND DIARRHEAL CLEAN UP PROCEDURE ON PREMISES AS REQUIRED; MUST PROVIDE. INSTRUCTED THE PERSON IN CHARGE THAT A VOMIT AND DIARRHEAL CLEAN UP PROCEDURE MUST BE DOCUMENTED AND THE NECESSARY SUPPLIES ON HAND IN THE EVENT OF A VOMIT AND DIARRHEAL INCIDENT ON PREMISES. PRIORITY FOUNDATION VIOLATION 7-38-005.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • INSTRUCTED THE PERSON IN CHARGE THAT ALL FOOD HANDLERS MUST OBTAIN THE REQUIRED FOOD HANDLER TRAINING.
  3. Canvass

    0 infractions

  4. License Re-Inspection

    0 infractions

  5. License Re-Inspection

    2 infractions

    • 13. NO EVIDENCE OF RODENT OR INSECT INFESTATION, NO BIRDS, TURTLES OR OTHER ANIMALS
      • OBSERVED 15 RAT DROPPINGS ON OUTSIDE LEDGE OF COMMON AREA AND 6 RAT DROPPINGS IN STOVE HOUSING NEXT TO WOK STATION, 3 ON FLOOR AT CORNER OF EAST UNUSED SERVICE COUNTER AND 5 AT WEST SERVICE COUNTER IN CORNER. ALSO OBSERVED SEVERAL RAT DROPPINGS WITHIN CEILING TILES OF PREP AREA, MUST REMOVE, CLEAN/SANITIZE AFFECTED AREAS. CONTACT PEST CONTROL FOR SERVICE. CRITICAL CITATION 7-38-020.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST CLEAN/SANITIZE AFFECTED AREAS WHERE RAT DROPPINGS, AND ROACHES WERE INDICATED.
  6. License Re-Inspection

    8 infractions

    • 11. ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED
      • AT TODAYS RE-INSPECTION OBSERVED NO HOT RUNNING WATER AT MENS SHARED EMPLOYEE AND CUSTOMER WASHROOMS. TWO OF THREE WASHBOWLS IN WOMENS SHARED IS WITHOUT HOT RUNNING WATER. MUST PROVIDE HOT AND COLD RUNNING WATER TO ALL SINKS. CRITICAL CITATION ISSUED 7-38-030.
    • 13. NO EVIDENCE OF RODENT OR INSECT INFESTATION, NO BIRDS, TURTLES OR OTHER ANIMALS
      • OBSERVED RAT DROPPING EXPOSED AT CEILING TILE IN PREP AREA, 3 RAT DROPPINGS ON LEDGE OF WALL OF OUTSIDE DRY FOOD STORAGE CABINET IN COMMON AREA AND 5 CRAWLING ROACHES ON REFRIGERATOR AT TOP, SIDES AND FLOOR BEHIND SAME IN PREP AREA. MUST REMOVE DROPPINGS AND ROACHES. CLEAN/SANITIZE AFFECTED AREAS AND HAVE THE PEST CONTROL COMPANY SERVICE AREAS. CRITICAL CITATION ISSUED7-38-030.
    • 24. DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED
      • 3 COMPARTMENT SINK NOT LARGE ENOUGH TO FULLY SUBMERGE THE LARGEST PIECE OF EQUIPMENT. MUST INCREASE THE SIZE OF THE SINK OR REMOVE EQUIPMENT THAT IS TOO LARGE TO BE FULLY SUBMERGED IN THE EXISTING THREE COMPARTMENT SINK. SERIOUS CITATION ISSUED 7-38-030.
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • OBSERVED FOOD IN REFRIGERATORS AND FREEZERS IN PLASTIC BAGS. MUST STORE IN FOOD GRADE BAGS OR CONTAINERS.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST DETAIL CLEAN/SANITIZE ALL INTERIORS OF REFRIGERATION AND FREEZER UNITS OF MEAT JUICES AND FOOD DEBRIS. MUST ALSO DETAIL CLEAN/SANITIZE ALL FOOD CONTACT SURFACES, PREP TABLES AND REMOVE BUILD-UP AROUND EXTERIOR AROUND COOKING EQUIPMENT.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST CLEAN/SANITIZE AFFECTED AREAS WHERE RAT DROPPINGS, AND ROACHES WERE INDICATED.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST INSTALL A BACK FLOW DEVICE AT THE ICE MACHINE.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • REMOVE CLUTTER ON TOP OF AND UNDER PREP TABLES ON SHELVES, AND ON TOP OF REFRIGERATOR AND UPRIGHT FREEZER. ORGANIZE AND MAINTAIN AT ALL TIMES.
  7. License Re-Inspection

    9 infractions

    • 11. ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED
      • OBSERVED NO HOT RUNNING WATER AT MENS AND WOMENS SHARED EMPLOYEE AND CUSTOMER WASHROOMS. NOTED 53.6F AT MEN'S WASHBOWL AND 53.7F AT WOMENS WASHBOWL. MUST PROVIDE HOT AND COLD RUNNING WATER TO ALL SINKS. CRITICAL CITATION ISSUED 7-38-030
    • 13. NO EVIDENCE OF RODENT OR INSECT INFESTATION, NO BIRDS, TURTLES OR OTHER ANIMALS
      • ALSO NOTED 12 RAT DROPPINGS IN CORNER UNDER STORAGE RACK NEXT TO PREP TABLE, 35 RAT DROPPINGS IN CORNER AT FRONT AREA NEXT TO WOK STATION, 25 RAT DROPPINGS UNDER THE WOK STATION AND 3 RAT DROPPINGS ON LEDGE OF WALL OF OUTSIDE DRY FOOD STORAGE CABINET IN COMMON HALL AREA. MUST REMOVE DROPPINGS. CLEAN/SANITIZE AFFECTED AREAS AND HAVE THE PEST CONTROL COMPANY SERVICE AREAS. CRITICAL CITATION ISSUED7-38-030.
    • 24. DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED
      • 3 COMPARTMENT SINK NOT LARGE ENOUGH TO FULLY SUBMERGE THE LARGEST PIECE OF EQUIPMENT. MUST INCREASE THE SIZE OF THE SINK OR REMOVE EQUIPMENT THAT IS TOO LARGE TO BE FULLY SUBMERGED IN THE EXISTING THREE COMPARTMENT SINK. SERIOUS CITATION ISSUED 7-38-030.
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • OBSERVED FOOD IN REFRIGERATORS AND FREEZERS IN PLASTIC BAGS. MUST STORE IN FOOD GRADE BAGS OR CONTAINERS.
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • DETAIL CLEAN/SANITIZE MEAT CLEAVERS, KNIFES AND OTHER MULTI-USE UTENSILS ON TOP OF PRE TABLES AND PROPERLY STORE. MUST CLEAN/SANITIZE UTENSILS AFTER USE BEFORE STORING
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • : MUST DETAIL CLEAN/SANITIZE ALL INTERIORS OF REFRIGERATION AND FREEZER UNITS OF MEAT JUICES AND FOOD DEBRIS. MUST ALSO DETAIL CLEAN/SANITIZE ALL FOOD CONTACT SURFACES, PREP TABLES AND REMOVE BUILD-UP AROUND EXTERIOR AROUND COOKING EQUIPMENT.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN/SANITIZE FLOOR THROUGHOUT, REMOVE HEAVY GREASE BUILD-UP ON FLOOR BETWEEN COOKING EQUIPMENT.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • REPLACE MISSING FILTER AT HOOD, CLEAN FILTERS OF HEAVY DUST AND GREASE BUILD-UP. MUST INSTALL A BACK FLOW DEVICE AT THE ICE MACHINE.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • REMOVE CLUTTER ON TOP OF AND UNDER PREP TABLES ON SHELVES, ORGANIZE AND MAINTAIN AT ALL TIMES.
  8. License

    9 infractions

    • 11. ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED
      • OBSERVED NO HOT RUNNING WATER AT MENS AND WOMENS SHARED EMPLOYEE AND CUSTOMER WASHROOMS. NOTED 53.6F AT MEN'S WASHBOWL AND 53.7F AT WOMENS WASHBOWL. MUST PROVIDE HOT AND COLD RUNNING WATER TO ALL SINKS. CRITICAL CITATION ISSUED 7-38-030
    • 13. NO EVIDENCE OF RODENT OR INSECT INFESTATION, NO BIRDS, TURTLES OR OTHER ANIMALS
      • OBSERVED LIVE RAT RUNNING ACROSS BACK OF WOK STATION IN PREP AREA. ALSO NOTED 12 RAT DROPPINGS IN CORNER UNDER STORAGE RACK NEXT TO PREP TABLE, 35 RAT DROPPINGS IN CORNER AT FRONT AREA NEXT TO WOK STATION, 25 RAT DROPPINGS UNDER THE WOK STATION AND 3 RAT DROPPINGS ON LEDGE OF WALL OF OUTSIDE DRY FOOD STORAGE CABINET IN COMMON HALL AREA. ALSO NOTED 2 LIVE ROACHES ON THE FLOOR BETWEEN THE REACH IN COOLER AND PREP TABLE AND 1 LIVE ROACH UNDER THE THREE COMPARMENT SINK. ALSO NOTED 5-10 SMALL FLIES AND ONE LARGE FLY IN PREP AND DISHWASHING AREAS. MUST REMOVE DROPPINGS AND INSECTS, CLEAN/SANITIZE AFFECTED AREAS AND HAVE THE PEST CONTROL COMPANY SERVICE AREAS. CRITICAL CITATION ISSUED7-38-030.
    • 24. DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED
      • OBSERVED WASTE WATER FROM GREASE TRAP OF 3-COMPARTMENT SINK OVERFLOWING UPON RELASE OF WATER FROM COMPARTMENTS ONTO FLOOR OF PREP AREA. MUST REPAIR. ALSO THREE COMPARTMENT SINK NOT LARGE ENOUGH TO FULLY SUBMERGE THE LARGEST PIECE OF EQUIPMENT. MUST INCREASE THE SIZE OF THE SINK OR REMOVE EQUIPMENT THAT IS TOO LARGE TO BE FULLY SUBMERGED IN THE EXISTING THREE COMPARTMENT SINK. SERIOUS CITATION ISSUED 7-38-030.
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • OBSERVED FOOD IN REFRIGERATORS AND FREEZERS IN PLASTIC BAGS. MUST STORE IN FOOD GRADE BAGS OR CONTAINERS.
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • DETAIL CLEAN/SANITIZE MEAT CLEAVERS, KNIFES AND OTHER MULTI-USE UTENSILS ON TOP OF PRE TABLES AND PROPERLY STORE. MUST CLEAN/SANITIZE UTENSILS AFTER USE BEFORE STORING.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST DETAIL CLEAN/SANITIZE ALL INTERIORS OF REFRIGERATION AND FREEZER UNITS OF MEAT JUICES AND FOOD DEBRIS. MUST ALSO DETAIL CLEAN/SANITIZE ALL FOOD CONTACT SURFACES, PREP TABLES AND REMOVE BUILD-UP AROUND EXTERIOR AROUND COOKING EQUIPMENT.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN/SANITIZE FLOOR THROUGHOUT, REMOVE HEAVY GREASE BUILD-UP ON FLOOR BETWEEN COOKING EQUIPMENT.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • REPLACE MISSING FILTER AT HOOD, CLEAN FILTERS OF HEAVY DUST AND GREASE BUILD-UP. MUST INSTALL A BACK FLOW DEVICE AT THE ICE MACHINE.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • REMOVE CLUTTER ON TOP OF AND UNDER PREP TABLES ON SHELVES, ORGANIZE AND MAINTAIN AT ALL TIMES.

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