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GARDEN CHOP SUEY

609 E 79TH ST, CHICAGO, IL 60619 · Restaurant

Inspection summary

GARDEN CHOP SUEY has been inspected 6 times by Chicago Department of Public Health since January 20, 2012. The most recent inspection, on April 7, 2015, found no infractions.

1 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: Food temperature control and Handwashing and staff hygiene.

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.

  • 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 March 10, 2014. For example: REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

  • 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 March 10, 2014. For example: APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

  • 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 10 times across 5 separate inspections, most recently on December 16, 2014. 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 2 times across 2 separate inspections, most recently on March 10, 2014. For example: FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded 2 times across 2 separate inspections, most recently on December 16, 2014. For example: PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090

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 Re-Inspection

    3 infractions

    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • PREVIOUS MINOR VIOLATIONS NOT CORRECTED FROM INSPECTION REPORT#1387392 DATE 03-10-2014((33)DETAIL CLEAN ALL COOKING EQUIPMENT OF HEAVY GREASE BUILD-UP,ESPECIALLY THE BOTTOM COMPARTMENT OF DEEP FRYER,INSTRUCTED TO CLEAN AND MAINTAIN EQUIPMENT(34)CLEAN THE FLOORS IN FOOD PREP AREA,ALONG WALL BASDE AND CORNERS(35)MUST CLEAN THE WALL NEAR THE DEEP FRYER AND HANDSINK OF FOOD DEBRIS,INSTRUCTED TO CLEAN AND MAINTAIN AREA(41)REMOVE CLUTTER FROM THE REAR OF PREMISES,NEAR EXIT DOOR AND INSIDE WASHROOM,TO PREVENT RODENT HARBORAGE,INSTRUCTED TO CORRECT VIOLATIONS,SERIOUS VIOLATION 7-42-090
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • ALL PREP TABLES NEED CLEANING OF FOOD DEBRIS ON TOP AND UNDERNEATH TABLE,INSTRUCTED TO CLEAN AND MAINTAIN EQUIPMENT
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • REMOVE CLUTTER FROM UNDERNEATH PREP TABLE IN REAR PREP AREA,TO PREVENT RODENT HARBORAGE
  3. Canvass

    3 infractions

    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • PREVIOUS MINOR VIOLATIONS NOT CORRECTED FROM INSPECTION REPORT#1387392 DATE 03-10-2014((33)DETAIL CLEAN ALL COOKING EQUIPMENT OF HEAVY GREASE BUILD-UP,ESPECIALLY THE BOTTOM COMPARTMENT OF DEEP FRYER,INSTRUCTED TO CLEAN AND MAINTAIN EQUIPMENT(34)CLEAN THE FLOORS IN FOOD PREP AREA,ALONG WALL BASDE AND CORNERS(35)MUST CLEAN THE WALL NEAR THE DEEP FRYER AND HANDSINK OF FOOD DEBRIS,INSTRUCTED TO CLEAN AND MAINTAIN AREA(41)REMOVE CLUTTER FROM THE REAR OF PREMISES,NEAR EXIT DOOR AND INSIDE WASHROOM,TO PREVENT RODENT HARBORAGE,INSTRUCTED TO CORRECT VIOLATIONS,SERIOUS VIOLATION 7-42-090
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • ALL PREP TABLES NEED CLEANING OF FOOD DEBRIS ON TOP AND UNDERNEATH TABLE,INSTRUCTED TO CLEAN AND MAINTAIN EQUIPMENT
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • REMOVE CLUTTER FROM UNDERNEATH PREP TABLE IN REAR PREP AREA,TO PREVENT RODEENT HARBORAGE
  4. Canvass

    6 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • DETAIL CLEAN ALL COOKING EQUIPMENT OF HEAVY GREASE BUILD UP,ESPECIALLY THE BOTTOM COMPARTMENTS OF THE DEEP FRYER,INSTRUCTED TO CLEAN AND MAINTAIN EQUIPMENT
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN THE FLOORS IN FOOD PREP AREA,ALONG WALL BASE AND CORNERS
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST CLEAN THE WALL NEAR THE DEEP FRYERS AND HANDSINK OF FOOD DEBRIS,INSTRUCTED TO CLEAN AND MAINTAIN AREA
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • MUST PROVIDE THERMOMTERS INSIDE THE WALK-IN COOLER AND PREP COOLER
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • REMOVE CLUTTER FROM THE REAR OF PREMISES,NEAR EXIT DOOR AND INSIDE THE WASHROOM,TO PREVENT RODENT HARBORAGE
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • EMPLOYEE NOT WEARING A HAIR RESTRAINT,MUST PROVIDE AT THE FOOD PREP AREA
  5. Canvass

    2 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN THE FOLLOWING: INTERIORS AND EXTERIORS OF ALL PREP TABLES AND SHELVES, INTERIOR CABINET OF DEEP FRYER, HOOD AND FILTERS ABOVE COOKING EQUIPMENT, EXTERIORS AND SIDES OF ALL COOKING EQUIPMENT, CAN OPENER AND HOLSTER ON PREP TABLE, EXTERIORS OF ALL BILK FOOD STORAGE CONTAINERS,INTERIORS AND EXTERIORS OF ALL COOLERS AND FREEZERS AND ALL OTHER UNCLEAN SURFACES THROUGHOUT.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • DETAIL CLEAN FLOORS THROUGHOUT ALONG ALL WALL BASES, IN CORNERS, UNDERNEATH AND BEHIND ALL HEAVY EQUIPMENT. REPLACE ALL MILK CRATES WITH STORAGE SHELVES OR RACKS. ALL STOCK MUST BE STORED ELEVATED 6 INCHES OFF FLOOR.
  6. License

    2 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN THE 3 COMPARTMENT SINK, FRONT SERVICE COUNTER, AND SHELVES.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • SEAL RAW WOOD BARRIER ACROSS WINDOWS IN CUSTOMER WAITING AREA. CLEAN WALLS IN REAR BY HOT WATER TANK AND WHERE NEEDED.

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