Skip to content
Loading map…

GOLDEN CHEF CHINESE KITCHEN

3262 W NORTH AVE, CHICAGO, IL 60647 · Restaurant

Inspection summary

GOLDEN CHEF CHINESE KITCHEN has been inspected 14 times by Chicago Department of Public Health since May 20, 2010. The most recent inspection, on November 23, 2018, found no infractions.

3 of 14 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 source, labelling and allergens, Food temperature control and Cleaning and sanitizing.

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 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 5 times across 5 separate inspections, most recently on October 17, 2017. For example: FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

  • 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 3 times across 2 separate inspections, most recently on September 12, 2018. For example: PROPER COLD HOLDING TEMPERATURES

  • 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 2 times across 2 separate inspections, most recently on September 12, 2018. For example: NON-FOOD/FOOD CONTACT SURFACES CLEAN

  • 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 September 12, 2018. For example: PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

  • 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 April 28, 2011. For example: NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

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.

14 inspections

  1. Canvass

    0 infractions

  2. Canvass

    8 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • 2-201.11 OBSERVED NO WRITTEN EMPLOYEE HEALTH POLICY PROVIDED ON THE PREMISES. MANAGEMENT INSTRUCTED TO PROVIDE FOR EACH EMPLOYEE. PRIORITY FOUNDATION 7-38-010. NO CITATION ISSUED.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • 2-501.11 NO CLEAN UP PROCEDURE PROVIDED ON THE PREMISES FOR VOMIT AND DIARRHEAL EVENTS. MANAGEMENT INSTRUCTED TO PROVIDE A CLEAN UP PROCEDURE AND SUPPLIES. PRIORITY FOUNDATION 7-38-005. NO CITATION ISSUED.
    • 22. PROPER COLD HOLDING TEMPERATURES
      • 3-501.16(A)(2) OBSERVED IMPROPER TEMPERATURES OF TIME/TEMPERATURE CONTROL FOR SAFETY (TCS) FOODS INSIDE OF THE PREP COOLER. OBSERVED CHICKEN AT 46.7F, SHRIMP AT 46.3F, SHELL EGGS AT 60.8F, AND GROUND BEEF AT 54.7F. MANAGEMENT VOLUNTARILY DISCARDED APPROXIMATELY 10# OF FOOD WORTH $40. PRIORITY 7-38-005. CITATION ISSUED.
    • 33. PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
      • 4-301.11 OBSERVED THE PREP COOLER WITH AN AIR TEMPERATURE OF 48F. THE COOLER WAS USED TO STORE TCS FOODS. MANAGEMENT INSTRUCTED TO REPAIR AND MAINTAIN THE COOLER BELOW 41F. PRIORITY 7-38-005. CITATION ISSUED.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • 4-101.11(B) OBSERVED FROZEN MEATS STORED IN PLASTIC GROCERY BAGS IN THE WALK-IN COOLER AND FREEZER. MANAGEMENT INSTRUCTED TO USE ONLY FOOD GRADE STORAGE BAGS OR CONTAINERS.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • 4-602.13 DETAIL CLEAN THE INTERIOR OF THE PREP COOLER AND DEEP FRYERS.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6-501.12 DETAIL CLEAN THE FLOOR OF THE FOOD PREP AREA AND WASHROOM. CLEAN OR REPLACE THE CEILING TILES IN THE FOOD PREP AREA.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • PA 100-0367 OBSERVED THE CERTIFIED FOOD MANAGER WITHOUT ALLERGEN TRAINING. MANAGEMENT INSTRUCTED TO PROVIDE PROOF OF TRAINING.
  3. Complaint Re-Inspection

    1 infraction

    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • OBSERVED CLUTTER AND UNNECESSARY ARTICLES INSIDE EMPLOYEES WASHROOM.MUST REMOVE CLUTTER CLEAN AND ORGANIZE AREA TO PREVENT RODENT HARBORAGE. OBSERVED ITEMS NOT ELEVATED 6INCHES OFF FLOOR INSIDE WALK-IN COOLER AND FREEZER. MUST ELEVATE ITEMS 6INCHES OFF FLOOR AND MAINTAIN.
  4. Complaint

    8 infractions

    • 24. DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED
      • DISHWASHING FACILITIES NOT MAINTAINED. OBSERVED 3-COMPARTMENT SINK LOCATED IN REAR FOOD PREP AREA NOT MAINTAINED AT THIS TIME OF INSPECTION. WHILE RUNNING AND DRAINING WATER IN THE LEFT SIDE OF 3-COMPARTMENT SINK, CLEAR WATER COMING UP FROM MIDDLE COMPARTMENT SINK. INSTRUCTED TO DETAIL CLEAN GREASE TRAP AND DRAIN LINES TO PREVENT INADEQUATE WASTE WATER DISPOSAL AND FOUL ODOR. SERIOUS VIOLATION 7-38-030
    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • PREVIOUS MINOR VIOLATIONS NOT CORRECTED FROM 06/28/16 REPORT#1937694 (32) NOTED KNIVES STORED BETWEEN PREP TABLE AND WALL OF WALK IN COOLER. INSTRUCTED TO PROPERLY CLEAN AND STORE KNIVES IN A KNIFE RACK....NOTED SHELVES AT THE KITCHEN PREP LINED WITH CARD BOARD BOXES. INSTRUCTED TO REMOVE AND MAINTAIN SHELVES TO PREVENT HIDING PLACES FOR PEST......NOTED ASSORTED FOOD ITEMS INSIDE WALK IN FREEZER AND WALK IN COOLER STORED IN GROCERY BAGS. INSTRUCTED TO STORE ALL FOOD ITEMS INSIDE APPROVE FOOD CONTAINERS WITH LIDS.(33)INSTRUCTED TO CLEAN ALL COOKING EQUIPMENT ESPECIALLY PREP LINE COOLERS AND MAINTAIN SERIOUS VIOLATION 7-42-090.
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • OBSERVED FOOD STORAGE CONTAINER NOT LABELED IN REAR KITCHEN FOOD PREP AREA. MUST LABEL FOOD STORAGE CONTAINER AND MAINTAIN.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED RUSTY FOOD STORAGE SHELVING IN REAR FOOD PREP AREA. MUST REPAINT OR REPLACE SHELVING.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED DIRT AND DEBRIS ON REAR FOOD STORAGE SHELVING. MUST CLEAN AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED DUST BUILD UP ON CEILING VENTILATION VENTS IN KITCHEN FOOD PREP AREA AND WASHROOM. MUST CLEAN AND MAINTAIN. OBSERVED DIRT AND DEBRIS ON WALL BEHIND FOOD PREP TABLE AND 3-COMPARTMENT SINK. MUST CLEAN AND MAINTAIN.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • OBSERVED CLUTTER AND UNNECESSARY ARTICLES INSIDE EMPLOYEES WASHROOM.MUST REMOVE CLUTTER CLEAN AND ORGANIZE AREA TO PREVENT RODENT HARBORAGE. OBSERVED ITEMS NOT ELEVATED 6INCHES OFF FLOOR INSIDE WALK-IN COOLER AND FREEZER. MUST ELEVATE ITEMS 6INCHES OFF FLOOR AND MAINTAIN.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • OBSERVED WIPING CLOTHS STORED ON TOP OF PREP TABLES IN FOOD PREPARATION AREA. MUST PROPERLY STORE WIPING CLOTHS IN A SANITIZING SOLUTION WHEN NOT IN USE.
  5. Complaint

    0 infractions

  6. Canvass

    2 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • NOTED KNIVES STORED BETWEEN PREP TABLE AND WALL OF WALK IN COOLER. INSTRUCTED TO PROPERLY CLEAN AND STORE KNIVES IN A KNIFE RACK....NOTED SHELVES AT THE KITCHEN PREP LINED WITH CARD BOARD BOXES. INSTRUCTED TO REMOVE AND MAINTAIN SHELVES TO PREVENT HIDING PLACES FOR PEST......NOTED ASSORTED FOOD ITEMS INSIDE WALK IN FREEZER AND WALK IN COOLER STORED IN GROCERY BAGS. INSTRUCTED TO STORE ALL FOOD ITEMS INSIDE APPROVE FOOD CONTAINERS WITH LIDS.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INSTRUCTED TO CLEAN ALL COOKING EQUIPMENT ESPECIALLY PREP LINE COOLERS AND MAINTAIN.
  7. Complaint Re-Inspection

    5 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED RUSTY FOOD STORAGE SHELVING IN KITCHEN FOOD PREP AREA AND INSIDE WALK-IN COOLER. MUST REPAINT OR REPLACE. OBSERVED FROZEN MEATS STORED IN PLASTIC GROCERY BAGS INSIDE WALK-IN FREEZER. INSTRUCTED TO USE A FOOD GRADE STORAGE BAGS.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED GREASE BUILUP AND FOOD DEBRIS ON FOOD STORAGE SHELVING IN KITCHEN FOOD PREP AREA AND INSIDE WALK-IN COOLER.INSTRUCTED TO CLEAN AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED GREASE BUILDUP THROUGHOUT PREMISES ESPECIALLY BEHIND COOKING EQUIPMENT. MUST CLEAN AND MAINTAIN. OBSERVED DUST BUILDUP ON CEILING IN KITCHEN FOOD PREP AREA.MUST CLEAN AND MAINTAIN.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • OBSERVED WIPING CLOTHES STORED ON TOP OF FOOD PREP TABLES IN KITCHEN AREA. MUST PROPERLY STORE WIPING CLOTHES IN ASANITIZING SOLUTION WHEN NOT IN USE.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • FOOD HANDLERS REQUIREMENTS NOT MET. NO LOGS, RECORDS ON SITE. INSTRUCTED TO PROVIDE.
  8. Complaint

    6 infractions

    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • PREVIOUS MINOR VIOLATIONS NOT CORRECTED FROM 7/8/14 REPORT#1325094. (30)NOTED FOOD STORED IN #10 CANS INSIDE OF THE WALK IN COOLER. MUST PROVIDE FOOD GRADE CONTAINER FOR FOOD STORAGE. ALSO MUST PROPERLY LABEL ALL STORAGE CONTAINER AND PREPARED & PRECOOKED FOOD ITEMS INSIDE COOLERS AND FREEZER WITH NAME AND/OR DATE. (34) FLOORS NEED CLEANING AROUND COOKING EQUIPMENT TO REMOVE GREASE AND DEBRIS. (35) MUST CLEAN THE VENT COVERS,FILTERS AND HOOD ABOVE THE COOKING EQUIPMENT TO REMOVE GREASE, DUST AND DEBRIS. 10/08/2014 (36 )FOUND LIGHTING INSIDE THE WALK IN FREEZER NOT PROPERLY WORKING. MUST REPAIR AND MAINTAIN. 10/08/2014 (41) MUST REMOVE AND/OR ORGANIZE CLUTTER IN THE TOILET ROOM TO PREVENT HARBORAGE. ALSO COVER AND ELEVATE FOOD 6" OFF THE FLOOR INSIDE THE WALK IN COOLER. SERIOUS VIOLATION 7-42-090.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED RUSTY FOOD STORAGE SHELVING IN KITCHEN FOOD PREP AREA AND INSIDE WALK-IN COOLER. MUST REPAINT OR REPLACE. OBSERVED FROZEN MEATS STORED IN PLASTIC GROCERY BAGS INSIDE WALK-IN FREEZER. INSTRUCTED TO USE A FOOD GRADE STORAGE BAGS.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED GREASE BUILUP AND FOOD DEBRIS ON FOOD STORAGE SHELVING IN KITCHEN FOOD PREP AREA AND INSIDE WALK-IN COOLER.INSTRUCTED TO CLEAN AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED GREASE BUILDUP THROUGHOUT PREMISES ESPECIALLY BEHIND COOKING EQUIPMENT. MUST CLEAN AND MAINTAIN. OBSERVED DUST BUILDUP ON CEILING IN KITCHEN FOOD PREP AREA.MUST CLEAN AND MAINTAIN.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • OBSERVED WIPING CLOTHES STORED ON TOP OF FOOD PREP TABLES IN KITCHEN AREA. MUST PROPERLY STORE WIPING CLOTHES IN ASANITIZING SOLUTION WHEN NOT IN USE.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • FOOD HANDLERS REQUIREMENTS NOT MET. NO LOGS, RECORDS ON SITE. INSTRUCTED TO PROVIDE.
  9. Canvass

    5 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • NOTED FOOD STORED IN #10 CANS INSIDE OF THE WALK IN COOLER. MUST PROVIDE FOOD GRADE CONTAINER FOR FOOD STORAGE. ALSO MUST PROPERLY LABEL ALL STORAGE CONTAINER AND PREPARED & PRECOOKED FOOD ITEMS INSIDE COOLERS AND FREEZER WITH NAME AND/OR DATE.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS NEED CLEANING AROUND COOKING EQUIPMENT TO REMOVE GREASE AND DEBRIS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST CLEAN THE VENT COVERS,FILTERS AND HOOD ABOVE THE COOKING EQUIPMENT TO REMOVE GREASE, DUST AND DEBRIS.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • FOUND LIGHTING INSIDE THE WALK IN FREEZER NOT PROPERLY WORKING. MUST REPAIR AND MAINTAIN.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MUST REMOVE AND/OR ORGANIZE CLUTTER IN THE TOILET ROOM TO PREVENT HARBORAGE. ALSO COVER AND ELEVATE FOOD 6" OFF THE FLOOR INSIDE THE WALK IN COOLER.
  10. Canvass

    6 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • MUST USE FOOD GRADE BAGS FOR FOODS NOT IN ORIGINAL CONTAINERS AT ALL TIMES. FOUND FOOD STORED IN PLASTIC SHOPPING BAGS IN THE WALK-IN COOLER AND FREEZER.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST DETAIL CLEAN AND SANITIZE THE EXTERIOR OF THE LARGE BLUE PLASTIC BULK FOOD CONTAINERS AT THE SHELVING RACK, THE INTERIOR AND EXTERIOR OF THE 2DR REFRIGERATOR IN THE MAIN COOKING LINE AND THE PIPES BEHIND THE STOVES TO REMOVE GRIME AND GREASE BUILD-UP.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST DETAIL CLEAN THE FLOOR AT THE FRONT CUSTOMER DINING AREA AT CORNERS TO REMOVE DUST AND DEBRI. ALSO MUST DO SAME AS STATED ABOVE IN THE KITCHEN ALONG ALL CORNERS TO REMOVE GRIMMY BUILD-UP.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST PROVIDE 2 ADDITIONAL SINK STOPPERS AT THE 3-COMP SINK TO HAVE A TOTAL OF 3 SINK STOPPERS FOR THE 3-COMP AT ALL TIMES.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST REPLACE OR CHANGE THE EXHAUST HOOD VENTS IN THE KITCHEN AREA.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MUST PROPERLY STORE MOP WITH MOP HEAD UP TO PREVENT PEST BREEDING.
  11. Canvass

    4 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. MUST DETAIL CLEAN EXTERIOR SURFACES OF BULK FOOD STORAGE CONTAINERS, IN WALK-IN COOLER, CLEAN WIRE SHELVES INSIDE SAME AREA, CLEAN ALL COOKING EQUIPMENT, CLEAN VENTS ABOVE COOKING EQUIPMENT, COUNTER AREA, AND TOP OF PREP COOLERS, DETAIL CLEAN ALL EXTERIOR SURFACES
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. MUST DETAIL CLEAN FLOORS UNDER AND BEHIND ALL EQUIPMENT THROUGHOUT PREMISES, ESPECIALLY BY COOKING EQUIPMENT
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • The walls and ceilings shall be in good repair and easily cleaned. MUST CLEAN WALL THROUGHOUT PREMISES, ESPECIALLY BY COOKING EQUIPMENT
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health. MUST REPAIR LEAKING FAUCET AT THREE COMPARTMENT SINK
  12. Canvass Re-Inspection

    0 infractions

  13. Canvass

    7 infractions

    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines.FOUND FRONT AND REAR DOORS WEATHERSTRIPS WORNED-OUT/BROKEN NOT RODENT PROOFED 1/4 MODE OF ENTRY ACROSS BOTTOMS OF SAID DOORS.INSTRUCTED MANAGER TO INSECT/RODENT PROOF SAID DOORS AND ENSURE NO MODE OF ENTRY.
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • All food not stored in the original container shall be stored in properly labeled containers.MUST LABEL ALL BULK FOOD CONTAINERS TO IDENTIFY PRODUCTS STORED.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.THE FOLLOWING REQUIRES A DETAIL CLEANING INTERIOR/EXTEIOR OF WALK-IN-COOLER,INTERIOR BOTTOM COMPARTMENT OF DEEP FRYERS,HOT COOKING EQUIPMENTS,STOVE,SHELVINGS ABOVE FOOD PREP TABLES,MANUAL CAN OPENER AND HOUSING ATTACHED,HOT/COLD KNOBS AT EXPOSED HANDSINK,INTERIOR BASINS OF 3 COMP SINK.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • The walls and ceilings shall be in good repair and easily cleaned.WALLS/CEILING AREAS OF KITCHEN MUST BE CLEAN TO REMOVE DUST BUILD-UP.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces. Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities.MUST CLEAN LIGHT SHIELDS THROUGHOUT THE KITCHEN,REPLACE BURNT-OUT LIGHT BULBS.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units.MUST PROVIDE A METAL STEM THERMOMETER FOR MONITORING FOOD TEMPERATURES.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors.REMOVE UNECESSARY ARTICLES STORED AT TOILET ROOM.
  14. Canvass

    4 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • All food not stored in the original container shall be stored in properly labeled containers. OBSERVED PREPARE AND READY TO EAT FOODS IN WALK IN COOLER WITH-OUT DATE,INSTRUCTED MANAGER TO PROVIDE DATES.
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use. OBSERVED OPEN CAN FOODS STORED IN THERE ORIGINAL CONTAINERS IN WALK IN COOLER AND REACH IN COOLER. INSTRUCTED MANAGER TO HAVE FOODS EMPTIED INTO A STORABLE CONTAINER SUCH AS PLASTIC,STAINLESS,OR GLASS CONTAINER BEFORE STORAGE.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. MUST REMOVE PAPER LINING ON STORAGE SHELF
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. OBSERVED EXCESSIVE GREASE INSIDE LOWER PART OF DEEP FRYER,FOOD CONTAINERS ON PREP SHELF NEEDS CLEANING. INTERIOR AND EXTERIOR OF TOILET BOWL IN SERIOUS NEED FOR CLEANING,INSTRUCTED TO CLEAN.

Nearby inspected facilities

Own this business? Add a badge to your website