Skip to content
Loading map…

FONDA DONA CHIO

6906 N CLARK ST, CHICAGO, IL 60626 · Restaurant

Inspection summary

FONDA DONA CHIO has been inspected 6 times by Chicago Department of Public Health since May 2, 2014. The most recent inspection, on August 24, 2017, found no infractions.

2 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: Handwashing and staff hygiene, Protecting food from contamination and Pests.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 once on January 4, 2017. For example: APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded once on May 2, 2014. For example: FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION

  • 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 May 2, 2014. For example: NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

  • 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 2, 2014. For example: REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

  • 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 7 times across 3 separate inspections, most recently on January 4, 2017. For example: CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES

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. Canvass

    4 infractions

    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • NOTED KNIVES STORED IN BETWEEN SEAM OF BACKING OF THREE COMPARTMENT SINS AND WALL.INSTRUCTED MANAGEMENT TO STORE KNIVES IN AN APPROVED KNIFE RACK.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • LIGHT SHIELDS AT FOOD PREP AREA NEEDS CLEANING.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • FAUCET LEAKING AT THREE COMPARTMENT SINK .FAUCET NEEDS REPAIR.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • FOOD HANDLER NOT WEARING HAIR RESTRAINT.MANAGEMENT TOLD FOODHANDLER TO PUT ON HAIR RESTRAINT ON AT ONCE.
  3. Canvass

    6 infractions

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO CITY OF CHICAGO CERTIFIED MANAGER ONSITE WHILE POTENTIALLY HAZARDOUS FOODS, BEEF, CHICKEN, ETC., ARE BEING PREPARED OR SERVED. INSTRUCTED TO HAVE A CERTIFIED MANAGER ONSITE AT ALL TIMES WHEN PONTENTIALLY HAZARDOUS FOODS ARE BEING PREPARED OR SERVED. SERIOUS VIOLATION 7-38-012.
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • OBSERVED UTENSILS BEING STORED IMPROPERLY, INSTRUCTED TO INVERT TO PREVENT CROSS CONTAMINATION AND MAINTAIN.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED BROKEN HANDLE ON PREP COOLER, BELOW PREP TABLE. ALSO OBSERVED GROCERY BAGS BEING USED TO STORE FOOD IN THE COOLER. INSTRUCTED TO REPAIR AND DISCONTINUE USE OF GROCERY BAGS AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED DIRTY FLOOR UNDER 3-COMP SINK, INSTRUCTED TO CLEAN, SANITIZE AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED DIRTY WALL ABOVE 3-COMP SINK IN REAR, AND DEBRIS ON STOVE. STAINED CEILING TILE IN TOILET ROOM AND CUSTOMER SEATING AREA. INSTRUCTED TO CLEAN, REPAIR, SANITIZE AND MAINTAIN.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • FOOD HANDLER REQUIREMENTS NOT MET. INFORMATION PROVIDED.
  4. Canvass

    3 infractions

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO PROOF OF VALID CITY SANITATION CERTIFICATE POSTED ON PREMISES. PRESENTLY HANDLING POTENTIALLY HAZARDOUS FOOD: REFRIED BEANS,CHICKEN BEEF ETC.MANAGER ENROLLED AT SERV SAFE ON 3-29-14.AT LEAST ONE PERSON ON DUTY IS CERTIFIED DURING ALL TIMES POTENTIALLY HAZARDOUS FOOD IS PREPARED,HANDLED AND SERVED. SERIOUS VIOLATION:7-38-012(a)
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • GREASE ON FILTERS ABOVE THE COOKING,INSTRUCTED TO CLEAN AND MAINTAIN
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • HOT WATER HANDLE AT EXPOSED HAND SINK IN POOR REPAIR,KEEPING ON TURNING,HOWEVER HOT WATER IS PROVIDED.INSTRUCTED TO REPAIR SAID HANDLE
  5. License Re-Inspection

    0 infractions

  6. License

    3 infractions

    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • FOUND NO BARRIER BETWEEN KITCHEN AREAS AND CUSTOMER AREA. SERIOUS VIOLATION. NO CITATION ISSUED.
    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • FOUND PREMISES NOT RODENT PROOFED. FOUND PARTIAL WALL BETWEEN 6906 N CLARK ST AND 6908 N CLARK ST.MUST BUILD WALL COMPLETELY SEPERATING BOTH ESTABLISHMENTS.SERIOUS VIOLATION. NO CITATION ISSUED.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • FOUND NO THERMOMETER INSIDE REACH IN COOLER.

Nearby inspected facilities

Own this business? Add a badge to your website