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GREAT WALL CHINESE RESTAURANT

6748 N Sheridan RD, CHICAGO, IL 60626 · Restaurant

Inspection summary

GREAT WALL CHINESE RESTAURANT has been inspected 4 times by Chicago Department of Public Health since May 23, 2011. The most recent inspection, on September 26, 2012, found no infractions.

1 of 4 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 3 times across 3 separate inspections, most recently on February 28, 2012. For example: POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

  • 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 3 times across 3 separate inspections, most recently on February 28, 2012. 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 11 times across 3 separate inspections, most recently on February 28, 2012. For example: FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

  • 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 June 21, 2011. For example: TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS

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.

4 inspections

  1. Canvass

    0 infractions

  2. Complaint

    5 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE.FOUND PREPARED CREAM CHEESE USED TO FILL CRAB RANGOON STORED AT LAST SHELF INSIDE THE WALK-IN COOLER AT TEMP OF 45.5F TO 46.7F; COOKED PORK ALSO STORED INSIDE THE WALK-IN COOLER AT TEMP OF 45.8F- 46.7F AND 46.8F(FOOD WAS COOKED YESTERDAY,STATEMENT PER CERTIFIED FOOD HANDLER/SON OF OWNER).A LARGE POT OF COOKED CHICKEN STORED ON TOP THE TABLE AT TEMP OF 45.5F- 46.6F-AND 46.9F; COOKED MUSHROOM ALREADY PACKED INSIDE THE FOAM TRAYS AT TEMP OF 46.5F TO 46.7F, STORED INSIDE THE WALK-IN COOLER.FOUND A LARGE GRAY PLASTIC CONTAINER UNDER THE TABLE UNCOVERED WITH MARINADE CHICKEN AT TEMP OF 49.7F TO 50.F,ALSO THE SURFACE OF THE PRODUCTS HAD A LAYER OF DRY SURFACE. WALK-IN COOLER AIR TEMP AT PRESENT TIME 39.8F.NO TEMPERATURE HOLDING OR COOLING METHOD BEING APPLIED, ALSO NO TIME AND TEMPERATURE LOGS AVAILABLE AT THIS TIME. FOOD DISCARDED AND DENATURED. POUNDS 75,VALUE 55.CRITICAL VIOLATION:7-38-005(A) HOOOO77598-11
    • 12. HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA
      • NO SOAP PROVIDED AT EXPOSED HAND SINK AND AT WASHBOWL IN STAFF WASHROOM.SOAP WAS PROVIDED AT SAID SINKS AFTER MY SEVERAL REQUEST.INSTRUCTED NOT TO REPLACE HAND WASHING WITH HAND SANITIZER. OBSERVED EMPLOYEE USING HAND SANITIZER INSTEAD OF HAND WASHING. CRITICAL VIOLATION:7-38-030 HOOOO77598-11
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • REAR SCREEN IN POOR REPAIR(HOLES), INSTRUCTED TO REPAIR AND MAINTAIN
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • CLEAN INSIDE THE LIGHT SHIELD DUST AND DEAD INSECTS, THROUGHOUT THE PREMISES.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • REPAIR LEAKING WATER PIPE UNDER THE 3 COMPARTMENT SINK,ALSO NEED TO CLEAN GREASE TRAP.
  3. Short Form Complaint

    7 infractions

    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • INSTRUCTED TO INVERT ALL CLEAN UTENSILS ON THE SHELVES AND COUNTERS. 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.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST REPLACE BADLY WORN OUT TOILET SEAT, PROVIDE TOILET TISSUE HOLDER IN TOILET. ALSO SCREEN NEEDED ON FRONT AND REAR ENTRY AND EXIT DOORS IF THEY MUST BE LEFT OPEN. MUST PROVIDE SPLASH GUARD ON MOP SINK BY PREP TABLE FOOD UTENSILS BOTTOM SHELF STORAGE,OR MOVE SAID TABLE AWAY FROM MOP SINK.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INSTRUCTED TO CLEAN STAINS AND DEBRIS ON MOP SINK TOILET BOWL,HAND WASH SINKS IN TOILET AND AT KITCHEN PREP AREA,OUTER WALLS OF WALK IN COOLER,ETC.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • INSTRUCTED TO CLEAN STAINS ON WALLS AT MOP SINK,AND SEAL OPENING AROUND MOP SINK. MUST CLEAN DUST ON VENT IN TOILET
    • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
      • INSTRUCTED TO REPAIR SELF CLOSING DEVICE ON TOILET DOOR TO BE CLOSABLE, AND MAINTAIN SAID DOOR CLOSED AT ALL TIMES.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • MUST PROVIDE METAL STEM THERMOMETER INSIDE ALL COOLERS.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • FOUND FOOD HANDLER WITH NO HAIR RESTRAINT HANDLING FOOD,INSTRUCTED TO HAVE HAIR RESTRAINT ON WHILE HANDLING FOOD.
  4. Canvass

    7 infractions

    • 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. INSTRUCTED TO INVERT ALL CLEAN UTENSILS ON SHELVES AND ON COUNTERS.
    • 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 REPLACE BADLY WORN OUT TOILET SEAT, PROVIDE TOILET TISSUE HOLDER IN TOILET. ALSO SCREEN NEEDED ON FRONT AND REAR ENTRY AND EXIT DOORS IF THEY MUST BE LEFT OPEN. MUST PROVIDE SPLASH GUARD ON MOP SINK BY PREP TABLE FOOD UTENSILS BOTTOM SHELF STORAGE,OR MOVE SAID TABLE AWAY FROM MOP SINK.
    • 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. INSTRUCTED TO CLEAN STAINS AND DEBRIS ON MOP SINK TOILET BOWL,HAND WASH SINKS IN TOILET AND AT KITCHEN PREP AREA,OUTER WALLS OF WALK IN COOLER,ETC.
    • 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. INSTRUCTED TO CLEAN STAINS ON WALLS AT MOP SINK,AND SEAL OPENING AROUND MOP SINK. MUST CLEAN DUST ON VENT IN TOILET .
    • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
      • Toilet rooms shall be completely enclosed and shall be vented to the outside air or mechanically ventilated. INSTRUCTED TO REPAIR SELF CLOSING DEVICE ON TOILET DOOR TO BE CLOSABLE, AND MAINTAIN SAID DOOR CLOSED AT ALL TIMES.
    • 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 METAL STEM THERMOMETER INSIDE ALL COOLERS.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • All employees shall be required to use effective hair restraints to confine hair. FOUND FOOD HANDLER WITH NO HAIR RESTRAINT HANDLING FOOD,INSTRUCTED TO HAVE HAIR RESTRAINT ON WHILE HANDLING FOOD.

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