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GO GO RESTAURANT

6220 S WESTERN AVE, CHICAGO, IL 60636 · Restaurant

Inspection summary

GO GO RESTAURANT has been inspected 8 times by Chicago Department of Public Health since October 27, 2014. The most recent inspection, on August 29, 2017, found no infractions.

4 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: Food temperature control, Pests and Food source, labelling and allergens.

The last 2 inspections in a row found no infractions. 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 4 times across 2 separate inspections, most recently on May 26, 2016. For example: FACILITIES TO MAINTAIN PROPER TEMPERATURE

  • 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 3 times across 3 separate inspections, most recently on June 9, 2016. For example: NO EVIDENCE OF RODENT OR INSECT INFESTATION, NO BIRDS, TURTLES OR OTHER ANIMALS

  • 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 once on October 27, 2014. For example: FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

  • 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 12 times across 4 separate inspections, most recently on June 9, 2016. 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 4 times across 4 separate inspections, most recently on June 9, 2016. 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.

8 inspections

  1. Canvass

    0 infractions

  2. Canvass Re-Inspection

    0 infractions

  3. Canvass Re-Inspection

    5 infractions

    • 13. NO EVIDENCE OF RODENT OR INSECT INFESTATION, NO BIRDS, TURTLES OR OTHER ANIMALS
      • OBSERVED AN INFESTATION OF RODENTS THROUGHOUT THE PREMISES. OBSERVED MOUSE DROPPINGS TOO NUMEROUS TO COUNT ON THE FLOOR OF THE PREP AREA, WASHROOMS, BASEMENT, FOOD STORAGE SHELVES AND CONTAINERS, INSIDE OF THE OVEN AND ON THE DRIP TRAY BELOW THE STOVE. MANAGEMENT INSTRUCTED TO CLEAN AND REMOVE ALL RODENT DROPPINGS FROM THE PREMISES. ADDITIONAL PEST CONTROL SERVICE IS NEEDED TO MINIMIZE OR ELIMINATE THE PEST ACTIVITY. CRITICAL VIOLATION 7-38-020.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • DETAIL CLEAN THE COOKING EQUIPMENT THROUGHOUT, VENTILATION HOOD AND FILTERS, INTERIOR OF DEEP FRYERS, DRY STORAGE CONTAINERS, WOK STATION, PREP TABLES, STORAGE SHELVES, FRONT COUNTER.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • DETAIL CLEAN THE FLOOR OF THE FOOD PREP AREA, WASHROOMS AND BASEMENT THROUGHOUT. MAINTAIN THE FLOOR DRY IN THE BASEMENT.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • REPAIR THE GREASE TRAP IN THE BASEMENT THAT IS ATTACHED TO THE DRAIN LINE FOR THE WOK STATION. REPAIR THE LEAKING PIPE IN THE BASEMENT.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • ELIMINATE THE CLUTTER IN THE BASEMENT TO ELIMINATE PEST HARBORAGE CONDITIONS.
  4. Canvass

    9 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • FACILITIES DO NOT MAINTAIN PROPER TEMPERATURE. OBSERVED THE 2 DOOR PREP COOLER WITH AN AIR TEMPERATURE OF 56.7F. THE COOLER WAS USED TO STORE POTENTIALLY HAZARDOUS FOODS SUCH AS CHICKEN AND EGGS. MANAGEMENT INSTRUCTED TO REPAIR AND MAINTAIN THE COOLER BELOW 40F. CRITICAL VIOLATION 7-38-005A.
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • OBSERVED POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES INSIDE OF THE PREP COOLER. OBSERVED CHICKEN AT 57.9F, EGGS AT 75.4F, BEEF AT 51.4F. MANAGEMENT VOLUNTARILY DISCARDED 10# OF FOOD WORTH $110. CRITICAL VIOLATION 7-38-005A.
    • 13. NO EVIDENCE OF RODENT OR INSECT INFESTATION, NO BIRDS, TURTLES OR OTHER ANIMALS
      • OBSERVED AN INFESTATION OF RODENTS THROUGHOUT THE PREMISES. OBSERVED MOUSE DROPPINGS TOO NUMEROUS TO COUNT ON THE FLOOR OF THE PREP AREA, WASHROOMS, BASEMENT, FOOD STORAGE SHELVES AND CONTAINERS, INSIDE OF THE OVEN AND ON THE DRIP TRAY BELOW THE STOVE. ALSO, OBSERVED 6 LIVE COCKROACHES INSIDE OF THE CARDBOARD BOXES ON THE FOOD STORAGE SHELVES. MANAGEMENT INSTRUCTED TO CLEAN AND REMOVE ALL RODENT DROPPINGS FROM THE PREMISES AND ELIMINATE THE COCKROACH ACTIVITY. ADDITIONAL PEST CONTROL SERVICE IS NEEDED TO MINIMIZE OR ELIMINATE THE PEST ACTIVITY. CRITICAL VIOLATION 7-38-020.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED FOODS STORED IN PLASTIC GROCERY BAGS IN THE COOLERS AND FREEZERS. MANAGEMENT INSTRUCTED TO USE ONLY FOOD GRADE STORAGE BAGS.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • DETAIL CLEAN THE COOKING EQUIPMENT THROUGHOUT, VENTILATION HOOD AND FILTERS, INTERIOR OF DEEP FRYERS, DRY STORAGE CONTAINERS, WOK STATION, PREP TABLES, STORAGE SHELVES, FRONT COUNTER.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • DETAIL CLEAN THE FLOOR OF THE FOOD PREP AREA, WASHROOMS AND BASEMENT THROUGHOUT.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • REPLACE THE WATER STAINED CEILING TILES IN THE FOOD PREP AREA.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • REPAIR THE GREASE TRAP IN THE BASEMENT THAT IS ATTACHED TO THE DRAIN LINE FOR THE WOK STATION.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • ELIMINATE THE CLUTTER FROM THE AREA OUTSIDE OF THE RESTAURANT BACK DOOR AND IN THE BASEMENT AND OUTSIDE OF THE WASHROOMS (PILES OF WOOD) TO ELIMINATE PEST HARBORAGE CONDITIONS.
  5. Canvass

    0 infractions

  6. Complaint

    8 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • EGGS STORED ON COUNTERTOP OF PREP TABLE AT IMPROPER TEMPERATURE OF 65.4F. ALL EGGS VOLUNTARILY DISPOSED OF AND DENATURED. APPROX 2LBS $5 VALUE. CITATION ISSUED. 7-38-005A CRITICAL.
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO CITY OF CHICAGO CERTIFIED MANAGER ON DUTY WHILE HANDLING POTENTIALLY HAZARDOUS FOODS (RICE, EGGROLLS, ETC). INSTD TO HAVE MANAGER ON DUTY AT ALL TIMES CITATION ISSUED 7-38-012 SERIOUS.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • CARDBOARD BEING USED TO STORE FOOD. INSTD TO USE PROPER FOOD GRADE CONTAINERS.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • THE FOLLOWING NOT CLEAN, DEBRIS: INTERIOR/EXTERIOR OF ALL COOLERS, ALL COOKING EQUIPMENT (INCLUDING WOK STATION AND STOVE), PREP TABLES, ALL SINKS, ALL STORAGE SHELVES, CABBAGE SHREDDER. INSTD TO CLEAN SAME.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS UNDER AND BEHIND HEAVY EQUIPMENT NOT CLEAN. CLEAN SAME.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • SPLASHGUARDS MISSING INBETWEEN EXPOSED HANDSINK AND PREP TABLE AND ALSO PREP SINK AND PREP TABLE. PROVIDE SAME.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • PROVIDE METAL STEM THERMOMETERS FOR FOOD HANDLERS.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • FOOD HANDLER REQUIREMENTS NOT MET. INSTD TO PROVIDE RECORDS, LOGS FOR ALL FOOD HANDLERS.
  7. License Re-Inspection

    0 infractions

  8. License

    4 infractions

    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • NO PEST CONTROL RECIEPT OF LOG BOOK ON SITE FROM A PEST CONTROL COMPANY. MUST PROVIDE.
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • MUST CLEAN OR REPLACE THE BULK FOOD CONTAINERS IN THE PREP AREA.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • THE CEILING AND WALL VENTS IN THE KITCHEN THICK WITH DUST BUILDUP ON THEM.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • THE LIGHT BULBS IN THE KITCHEN AND BASEMENT ARE TOO DIM. MUST PROVIDE BRIGHTER LIGHT BULBS FOR THE KITCHEN PREP AREA AND BASEMENT PREP AREA.

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