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GRAND MONGOLIAN HOT POT

2904 N BROADWAY AVE, CHICAGO, IL 60657 · Restaurant

Inspection summary

GRAND MONGOLIAN HOT POT has been inspected 9 times by Chicago Department of Public Health since January 22, 2016. The most recent inspection, on July 16, 2020, found no infractions.

4 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 last 3 inspections in a row found no infractions. 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 3 times across 3 separate inspections, most recently on May 30, 2018. For example: POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

  • 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 September 16, 2019. For example: PROPER DATE MARKING AND DISPOSITION

  • 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 16, 2019. For example: PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on July 12, 2016. For example: DISH MACHINES: PROVIDED WITH ACCURATE THERMOMETERS, CHEMICAL TEST KITS AND SUITABLE GAUGE COCK

  • 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 9 times across 4 separate inspections, most recently on September 16, 2019. For example: IN-USE UTENSILS: PROPERLY STORED

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

    0 infractions

  3. Canvass

    0 infractions

  4. Canvass

    7 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • NOTED NO EMPLOYEE HEALTH POLICY ON SITE AT THE TIME OF INSPECTION FOLLOWING THE NEW CODE AND GUIDELINES. INSTRUCTED TO HAVE VERIFICATION OF POLICY FOR EACH EMPLOYEE ONE ON SITE AT ALL TIMES. PRIORITY FOUNDATION #7-38-010. NO CITATION ISSUED TODAY
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • MANAGEMENT UNABLE TO PROVIDE A PROCEDURE FOR CLEANING UP VOMITING AND DIARRHEA.INSTRUCTED TO HAVE ONE INCLUDING THE CHEMICALS AND SUPPLIES NEEDED. PRIORITY FOUNDATION #7-38-005. NO CITATION ISSUED TODAY.
    • 23. PROPER DATE MARKING AND DISPOSITION
      • NOTED TEMPERATURE CONTROLLED FOR SAFETY FOOD ITEMS INSIDE WALK IN COOLER AND REFRIGERATION UNITS NOT PROPERLY LABELED. INSTRUCTED TO PROPERLY LABEL ALL READY TO EAT FOOD ITEMS WITH PRODUCT NAME AND USED BY DATE. PRIORITY FOUNDATION #7-38-005(A). NO CITATION ISSUED.
    • 43. IN-USE UTENSILS: PROPERLY STORED
      • NOTED SERVING PLATES ON SHELVES AT THE KITCHEN PREP AREA NOT PROPERLY STORED. INSTRUCTED TO INVERT ALL SERVING PLATES AT THE DINING TABLES TO PREVENT DUST ACCUMULATION.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • NOTED ASSORTED FOOD ITEMS INSIDE CHEST FREEZER STORED INSIDE GROCERY BAGS. INSTRUCTED TO PROPERLY STORE ALL FOOD ITEMS INSIDE APPROVED FOOD GRADE CONTAINERS.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • NOTED ICE BUILD UP INSIDE THE CHEST FREEZER AT TH REAR PREP AREA. INSTRUCTED TO DEFROST, CLEAN AND MAINTAIN.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • NOTED CERTIFIED FOOD MANAGERS ON DUTY WITH NO ALLERGEN TRAINING CERTIFICATION. INSTRUCTED MANAGEMENT THAT ALL FOOD SERVICE MANAGERS ARE REQUIRED TO HAVE THE ALLERGEN TRAINING CERTIFICATION.
  5. Canvass

    2 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURES.COOKED RICE USED FOR SUSHI OBSERVED STORED AT AMBIENT TEMPERATURE OF 78.5F INSIDE TURNED OFF RICE COOKER. OPERATOR PROVIDED LAB RESULTS FOR THE RICE, BUT THE RESULTS SHOW THE pH OF THE RICE TO BE 7.16. SUSHI RICE MUST BE ACIDIFIED TO pH OF 4.6 OR BELOW TO BE HELD AT AMBIENT TEMPERATURE. OPERATOR VOLUNTARIY DISCARDED 8 LB OF PRODUCT WORTH $5.00. INSTRUCTED THAT COOKED RICE MUST BE HELD HOT AT 140 DEGREES F OR ABOVE, OR COLD AT 40 DEGREES F OR BELOW UNLESS RICE HAS BEEN PROPERLY ACIDIFIED AND DOCUMENTATION OF ACIDIFICATION IS PROVIDED ON SITE. CRITICAL VIOLATION: 7-38-005(A)
    • 45. FOOD HANDLER REQUIREMENTS MET
      • FOUND FOODHANDLERS WITH NO FOODHANDLER CERTIFICATE. MUST PROVIDE.
  6. Canvass

    3 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • COOKED RICE USED FOR SUSHI OBSERVED STORED AT AMBIENT TEMPERATURE OF 70 DEGREES F. OPERATOR PROVIDED LAB RESULTS FOR THE RICE, BUT THE RESULTS SHOW THE pH OF THE RICE TO BE 7.12. SUSHI RICE MUST BE ACIDIFIED TO pH OF 4.6 OR BELOW TO BE HELD AT AMBIENT TEMPERATURE. OPERATOR VOLUNTARIY DISCARDED 1/2 LB OF PRODUCT WORTH $1. INSTRUCTED THAT COOKED RICE MUST BE HELD HOT AT 140 DEGREES F OR ABOVE, OR COLD AT 40 DEGREES F OR BELOW UNLESS RICE HAS BEEN PROPERLY ACIDIFIED AND DOCUMENTATION OF ACIDIFICATION IS PROVIDED ON SITE. CRITICAL VIOLATION: 7-38-005(A)
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • MUST STORE ALL SINGLE SERVICE UTENSILS WITH HANDLES PRESENTED TO CONSUMER.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN LIGHT BROWN STAINS FROM CUTTING BOARDS. MUST CLEAN FOOD RESIDUE FROM PREP TOP COOLER HANDLE AND LID.
  7. Complaint Re-Inspection

    0 infractions

  8. Complaint

    8 infractions

    • 22. DISH MACHINES: PROVIDED WITH ACCURATE THERMOMETERS, CHEMICAL TEST KITS AND SUITABLE GAUGE COCK
      • NO CHLORINE CHEMICAL TEST STRIPS ON SITE TO CHECK SANITATION LEVEL AT THE THREE COMPARTMENT SINK. SERIOUS VIOLATION 7-38-030.
    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • PREVIOUS MINOR VIOLATIONS FROM 1-22-16 NOT CORRECTED. #40- MUST PROVIDE STEM THERMOMETER TO MONITOR FOOD TEMPERATURES.#35- OBSERVED OPENING INTO WALL INSIDE WASHROOM. MUST REPAIR AND MAINTAIN. MUST INSTALL BASEBOARD WALL AROUND WALLS IN REAR DISHWASHING AREA AND MUST REPAIR BASEBOARD WALL IN FRONT/REAR SUSHI PREP AREA. SERIOUS VIOLATION 7-42-090.
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • BULK RICE CONTAINER MUST BE LABELED.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CRACKED/MISSING FLOOR TILES AT THE ENTRANCE TO THE REAR DISH AREA. MUST REPLACE/REPAIR.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • HOLE IN THE WALL AT THE FRONT SUSHI PREP AREA. MUST SEAL/REPAIR.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • MISSING LIGHT SHIELDS IN THE REAR ABOVE THE DISH AREA. MUST REPLACE/PROVIDE.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • SUSHI PREP WIPING CLOTHS MUST BE HELD IN A CLEAN CONTAINER WITH A SANITIZING SOLUTION.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • MUST PROVIDE FOOD HANDLER CERTIFICATES FOR ALL REQUIRED EMPLOYEES AND MAINTAIN ON SITE.
  9. License

    3 infractions

    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED OPENING INTO WALL INSIDE WASHROOM. MUST REPAIR AND MAINTAIN. MUST INSTALL BASEBOARD WALL AROUND WALLS IN REAR DISHWASHING AREA AND MUST REPAIR BASEBOARD WALL IN FRONT/REAR SUSHI PREP AREA.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • OBSERVED NO MOP SINK ON PREMISES. MUST INSTALL A MOP SINK WITH A BACK FLOW PREVENTION DEVICE.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • MUST PROVIDE STEM THERMOMETER TO MONITOR FOOD TEMPERATURES.

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