Skip to content
Loading map…

FUNGS INTERNATIONAL CUISINE

1343 W MORSE AVE, CHICAGO, IL 60626 · Restaurant

Inspection summary

FUNGS INTERNATIONAL CUISINE has been inspected 9 times by Chicago Department of Public Health since May 30, 2013. The most recent inspection, on February 6, 2019, found no infractions.

2 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 Handwashing and staff hygiene.

The number of infractions per inspection has stayed roughly the same over time.

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 April 24, 2018. For example: REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

  • 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 February 16, 2016. 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 28, 2015. For example: HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA

  • 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 17 times across 7 separate inspections, most recently on April 24, 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 3 times across 3 separate inspections, most recently on February 28, 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.

9 inspections

  1. Canvass

    0 infractions

  2. Canvass

    4 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED SMALL REACH IN REFRIGERATOR ACCROSS FROM HAND SINK NEEDS TO BE CLEANED. CLEAN AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED DAMAGED CEILING TILES IN SOUTH WEST CORNER OF PREP AREA. REPLACE AND MAINTAIN.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • OBSERVED BROKEN THERMOMETERS WITHIN COOLERS. CHECK ALL THERMOMETERS AND REPLACE NON WORKING.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • REDUCE CLUTTER ON SHELVES THROUGHOUT FACILITY. IN REAR OF STORE NEAR WASHROOMS TO ELIMINATE HARBORAGE FOR PEST.
  3. Canvass

    4 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INTERIOR OF FAT FRYER CABINETS GREASY.INSTRUTED TO CLEAN FRYER CABINETS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS NEED CLEANING AT DRY STORAGE AREA AND HOT WATER TANK AREA.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • WALL SPLASHED AT THREE COMPARTMENT SINK AREA. INSTRUCTED MANAGEMENT TO CLEAN WALL. CEILING AT HOT LINE AREA SMOKED AND STAINED.INSTRUCTED MANAGEMENT TO CLEAN AND MAINTAIN.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • NOTED PACKING AT HALLWAY LEADING TO RESTROOM.INSTRUCTED MANGEMENT TO REMOVE AND REORGANIZE SO AS TO CREATE SPACE AND TO STOP CREATING HARBORAGE FOR PESTS.
  4. Canvass Re-Inspection

    2 infractions

    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED STAINED CEILING TILE IN THE DINING AND FRONT PREP AREA. ALSO, HOODS AND FILTERS HAVE GREASE BUILD UP. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 39. LINEN: CLEAN AND SOILED PROPERLY STORED
      • OBSERVED SOILED LINEN BEING STORED IMPROPERLY. INSTRUCTED TO STORE LINEN IN SANITIZER WATER WHILE NOT IN USE AND MAINTAIN.
  5. Canvass

    9 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • OBSERVED POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPURATURES. 20 LBS OF COOKED RICE STORED ON A SPEED RACK AT 75.3F, VALUED AT $20. 3 LBS OF RAW CHICKEN STORED ON TOP OF A PREP COOLER AT 44.5F, VALUED AT $10. MANAGER VOLUNTARILLY DISCARDED AND DENATURED FOOD. INSTRUCTED TO HOLD POTENTIALLY HAZARDOUS HOT FOODS AT 140F OR ABOVE AND POTENTIALLY HAZARDOUS COLD FOOD AT 40F OR BELOW. CRITICAL VIOLATION 7-38-005(A).
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO CERTIFIED MANAGER ONSITE WHILE POTENTIALLY HAZARDOUS FOODS, CHICKEN, BEEF, ETC., ARE BEING PREPARED OR SERVED. INSTRUCTED TO HAVE A CERTIFIED MANAGER ONSITE AT ALL TIMES WHEN POTENTIALLY HAZARDOUS FOODS ARE BEING PREPARED OR SERVED. SERIOUS VIOLATION 7-38-012.
    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • PREVIOUS MINOR VIOLATION NOT CORRECTED. INSP#1482697, DATED 4/28/2015. VIOLATION #32: RAW AND COOKED FOOD STORED INSIDE THE GROCERY PLASTIC BAGS,INSTRUCTED TO PROVIDE A FOOD GRADE BAGS OR FOOD CONTAINERS WITH LIDS. PREMISES CONTINUES TO USE GROCERY BAGS TO STORE FOOD. INSTRUCTED TO DISCONTINUE USE. SERIOUS VIOLATION 7-42-090.
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • OBSERVED FOOD CONTAINERS NOT LABELED THROUGHOUT KITCHEN, INSTRUCTED TO LABEL AND MAINTAIN.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED FOOD DEBRIS ON THE FOLLOWING FOOD AND NON FOOD CONTACT EQUIPMENT; STOVE, GRILL, STORAGE SHELVES IN REAR, INTERIOR OF ALL COOLERS, AND STORAGE CONTAINERS. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED FOOD DEBRIS ON FLOORS IN THE PREP AREA, AND FLOOR CORNERS THROUGHOUT PREMISES NEED CLEANING. MAINTAIN SAME.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED STAINED CEILING TILE IN THE DINING AND FRONT PREP AREA. ALSO, HOODS AND FILTERS HAVE GREASE BUILD UP. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 39. LINEN: CLEAN AND SOILED PROPERLY STORED
      • OBSERVED SOILED LINEN BEING STORED IMPROPERLY. INSTRUCTED TO STORE LINEN IN SANITIZER WATER WHILE NOT IN USE AND MAINTAIN.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • OBSERVED CLUTER THROUGHOUT PREMISES; NEAR REAR EXIT DOOR, AROUND HOT WATER TANK, UNDER FRONT CUSTOMER COUNTER. INSTRUCTED TO CLEAN, ORGANIZE AND REMOVE ITEMS SIX INCHES OFF FLOORS TO PREVENT RODENT HARBORAGE AND MAINTAIN.
  6. Canvass

    5 infractions

    • 12. HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA
      • BOTH EXPOSED HAND SINKS NOT ACCESSIBLE. INSIDE AND ON TOP THE EXPOSED HAND SINK IN PREP AREA CELL PHONE CHARGING WITH A PLASTIC BAG,INSIDE THE SINK KNIFE SHARPENER,IN FRONT OF THE EXPOSED HAND SINK A SMALL DISPLAY COOLER. FOUR LARGE /TALL BUCKETS IN FRONT OF THE EXPOSED HAND SINK AT DISH ROOM AREA,INSIDE POTS PAPER AND OTHER ITEMS,BOWL WAS COMPLETELY COVERED AND FAUCET TILT TO THE LEFT. BUCKETS REMOVE AND BOTH SINKS ITEMS REMOVED AND CLEANED.PRESENTLY ACCESSIBLE TO HAND WASHING. CRITICAL VIOLATION:7-38-030
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • RAW AND COOKED FOOD STORED INSIDE THE GROCERY PLASTIC BAGS,INSTRUCTED TO PROVIDE A FOOD GRADE BAGS OR FOOD CONTAINERS WITH LIDS.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INTERIOR AND EXTERIOR OF COOKING EQUIPMENT WITH GREASE AND DEBRIS BUILD-UP INSTRUCTED TO CLEAN AND MAINTAIN. TOP OF GREASE TRAP BY THE COOKING EQUIPMENT WITH GREASE INSTRUCTED TO CLEAN.BLACK PORTABLE FAN WITH GREASE AND DUST BUILD-UP INSTRUCTED TO CLEAN AND MAINTAIN
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • DEBRIS ON FLOOR ALONG WALLS AND UNDER THE COOKING EQUIPMENT,INSTRUCTED TO CLEAN AND MAINTAIN A LOT OF ITEMS:CONTAINERS BUCKETS,ETC STORED O FLOOR UNDER THE THREE COMPARTMENT SINK,INSTRUCTED TO REMOVE/RE-ORGANIZE /ELEVATE ITEMS 6" OFF THE FLOOR
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • BROKEN/STAINED CEILING TILES ABOVE THE EXPOSED AND SINK AND SMALL COOLER AT SOUTH-NORTH CORNER INSTRUCTED TO REPLACE.
  7. Canvass

    2 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • FOUND FOOD CONTAINERS NOT STORED PROPERLY.(MUST STORE INVERTED)
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • FOUND CLUTTER STORED ON SHELVING UNITS THAT MUST BE REMOVED.(TOOLS,ETC.)
  8. License

    3 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • WOOD FRAME AT WINDOW BETWEEN THE DISH ROOM AND PREP,INSTRUCTED TO REPAIR WITH A SMOOTH, CLEANABLE SURFACE. NO SPLASH GUARD PROVIDED BETWEEN THE EXPOSED HAND SINK AND DRAIN BOARD OF THE THREE COMPARTMENT SINK,INSTRUCTED TO PROVIDE,SURFACE MUST BE SMOOTH, CLEANABLE AND NON-ABSORBENT MATERIAL.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • BROKEN CAULKING ON WALL BEHIND THE THREE COMPARTMENT SINKS, INSTRUCTED TO REMOVE AND REPLACE WITH SMOOTH AND CLEANABLE SURFACE. OPENINGS AROUND THE WATER PIPE UNDER THE EXPOSED HAND SINK IN DISH ROOM MUST BE SEALED.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • FRONT EXPOSED HAND SINK HAS A FAUCET WITH THREADS. INSTRUCTED TO REPLACE WITH A FAUCET WITHOUT THREADS
  9. License

    0 infractions

Nearby inspected facilities

Own this business? Add a badge to your website