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GUEY LON RESTAURANT

3968 N ELSTON AVE, CHICAGO, IL 60618 · Restaurant

Inspection summary

GUEY LON RESTAURANT has been inspected 16 times by Chicago Department of Public Health since February 24, 2010. The most recent inspection, on August 23, 2022, found no infractions.

6 of 16 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, Handwashing and staff hygiene and Food source, labelling and allergens.

The last 4 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 2 separate inspections, most recently on January 23, 2019. For example: THERMOMETERS PROVIDED & ACCURATE

  • 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 2 times across 2 separate inspections, most recently on January 23, 2019. For example: PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

  • 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 July 30, 2013. For example: FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

  • 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 January 23, 2019. For example: INSECTS, RODENTS, & ANIMALS NOT PRESENT

  • 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 22 times across 9 separate inspections, most recently on August 30, 2017. For example: FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

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.

16 inspections

  1. Canvass

    0 infractions

  2. Non-Inspection

    0 infractions

  3. Non-Inspection

    0 infractions

  4. Complaint Re-Inspection

    0 infractions

  5. Canvass

    4 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • NO EMPLOYEE HEALTH POLICY ON PREMISES. INSTRUCTED MANAGER MUST HAVE AN EMPLOYEE HEALTH POLICY ON PREMISES. PRIORITY FOUNDATION 7-38-010. NO CITATION ISSUED.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • NO VOMIT AND DIARRHEA CLEANING PROCEDURE ON PREMISES. INSTRUCTED MANAGER MUST HAAVE A VOMIT AND DIARRHEA CLEANING PROCEDURE ON PREMISES. PRIORITY FOUNDATION 7-38-005. NO CITATION ISSUED.
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • METAL STEM THERMOMETERS NOT CALIBRATED. INSTRUCTED MANAGER MUST CALIBRATE A METAL STEM THERMOMETER FOR FOOD HANDLERS. PRIORITY FOUNDATION 7-38-005. NO CITATION ISSUED.
    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • OBSERVED 30 RAT DROPPINGS ON BASEMENT FLOOR AT SOUTH EAST CORNER AND 10 RAT DROPPINGS ON BASEMENT FLOOR BY SUMP PUMP. INSTRUCTED MANAGER MUST REMOVE ALL RAT DROPPINGS AND DETAIL CLEAN FLOOR THROUGHOUT BASEMENT. ADVISED TO CALL PEST CONTROL OPERATOR FOR SERVICE. PRIORITY FOUNDATION 7-38-020(A).
  6. Canvass

    4 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED ICE BLOCK BUILD UP ON COMPRESSOR IN STAND UP 2-DOOR PREP COOLER. MUST REMOVE ICE BUILD UP ON COOLER COMPRESSOR.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED GREASE BUILD UP ON VENTILATION HOOD/FILTERS. MUST CLEAN AND MAINTAIN VENTILATION HOOD AND FILTERS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED DUST/DIRT BUILD UP ON FLOOR IN CUSTOMERS WASHROOM. MUST CLEAN AND MAINTAIN WASHROOM FLOOR.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • CEILING LIGHT BULBS COVERS END CAPS MISSING BY DISH WASH 3-COMPARTMENT SINK. MUST PROVIDE END CAPS FOR SAID CEILING LIGHT BULB COVERS.
  7. Canvass

    3 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST REMOVE ALUMINUM FOIL FROM THE SHELVING RACK NEXT TO THE STOVE IN THE KITCHEN.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST DETAIL CLEAN AND SANITIZE THE SHELVING RACK NEXT TO THE STOVE IN THE KITCHEN TO REMOVE GREASE BUILD-UP AND GRIME.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST CLEAN FLOOR CORNERS IN THE CUSTOMER RESTROOM.
  8. Canvass

    0 infractions

  9. Canvass

    3 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED FOOD/DUST BUILD UP ON SHELVES IN PREP AREA ABOVE 3-COMPARTMENT SINK ADJACENT TO PRODUCE WALK IN COOLER. INSTRUCTED MANAGER TO CLEAN SHELVES AND MAINTAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • 3-COMPARTMENT SINK LEFT AND RIGHT SIDE COMPARTMENT DRAIN PIPES LEAKING (3-COMPARTMENT SINK ADJACENT TO WALK IN PRODUCE COOLER) ALSO PREP AREA EXPOSED HANDWASH BOWL PIPE DRAINING SLOWLY. INSTRUCTED MANAGER TO REPAIR AND MAINTAIN SINKS.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • OBSERVED ONE FOOD HANDLER NOT WEARING HAIR RESTRAINT. INSTRUCTED MANAGER ALL FOOD HANDLERS MUST WEAR HAIR RESTRAINTS.
  10. Canvass

    2 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST CLEAN FLOORS, UNDER, BEHIND EQUIPMENT, IN CORNERS AND ALONG WALLS TRHU-OUT PREMISES, INCLUDING BASEMENT.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MUST REMOVE UNNECESSARY ARTICLES, CLEAN AND ORGANIZE THRU-OUT BASEMENT AREA, REMOVE ALL CLUTTER TO PREVENT PEST HARBORAGE. ARTICLES MUST BE STORED OFF FLOORS, AWAY FROM WALLS.
  11. Complaint

    4 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • MISSING LABEL ON ALL FOOD CONTAINERS INSIDE THE WALK IN COOLER. MUST LABEL AND DATE.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST RE CAULK AROUND THE WASHBOWL SINK IN CUSTOMERS WASHROOM. CAULKING WORN OUT.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CRACKED AND BROKEN FLOOR TILES THRU-OUT THE DINING AREA AND IN FRONT OF THE WALK IN COOLER. MUST REPLACE FLOOR TILES.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • MISSING END CAPS ON ALL LIGHT BULBS ABOVE THE PREP AREA, MUST PROVIDE END CAPS TO HOLD THE PLASTIC LIGHT SHIELD .
  12. Canvass Re-Inspection

    0 infractions

  13. Canvass

    5 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • FACILITY NOT MAINTAINING PROPER TEMPERATURE, OBSERVED PREP REACH IN COOLER, TWO DOORS COOLER AT 65.8F. INSTRUCTED TO REPAIR UNIT AND KEEP AT 40F OR BELOW. HELD FOR INSPECTION TAG PLACED ON UNIT. WHEN REPAIRED TO FAX LETTER FOR TAG REMOVAL. CRITICAL CITATION ISSUED, 7-38-005(A).
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • POTENTIALLY HAZARDOUS FOODS INSIDE ABOVE COOLER AT IMPROPER TEMPERATURES; ABOUT 2LBS OF BEEF AT 57.8, 4LBS COOKED CHICKEN 49.07, 2DOZ. EGGS AT 65.4F, 1LB SHRIMS 60.5F, INADEQUATE FOOD PROTECTION. INSTRUCTED COLD POTENTIALLY HAZARDOUS FOODS MUST BE 40F OR BELOW. FOOD DISCARDED, V=$60. CRITICAL CITATION ISSUED, 7-38-005(A).
    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • PREVIOUS MINOR VIOLATIONS FROM REPORT #580142, DATED 4-1-11 NOT CORRECTED; #30, MUST LABEL PREP FOODS INSIDE WALK IN COOLER. #31, CLEAN MULTI-USE UTENSILS MUST BE PROPERLY STORED. #32, MUST REPLACE BROKEN DOOR HANDLE FOR PREP REACH IN COOLER. #33, MUST CLEAN/SANITIZE; COOLERS, CHEST FREEZERS, COOKING EQUIPMENT, STEAM TABLE, BOTTOM PANELS OF PREP TABLES AND SHELVES. #34, MUST CLEAN FLOORS, UNDER, BEHING EQUIPMENT AT CORNERS AND ALONG WALLS THRU-OUT PREMISES, INCLUDING BASEMENT. #35, MUST CLEAN CEILING ATTACHMENT THRU-OUT KITCHEN. #41, MUST REMOVE UNNECESSARY ARTICLES, CLEAN AND ORGANIZE THRU-OUT KITCHEN AND BASEMENT, AND DINING AREA STORAGE AREA TO PREVENT PEST HARBORAGE. ARTICLES MUST BE STORED OFF FLOORS, AWAY FROM WALLS. SERIOUS CITATION ISSUED, 7-42-090.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • INSTRUCTED TO REPLACE BROKEN GASKETS ON TWO DOORS PREP REACH IN COOLER DOORS IN KITCHEN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • INSTRUCTED TO CLEAN WALLS THRU-OUT THE KITCHEN.
  14. Canvass

    7 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. MUST LABEL PREP FOODS INSIDE WALK IN COOLER.
    • 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. CLEAN MULTI-USE UTENSILS MUST BE PROPERLY STORED.
    • 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 BROKEN DOOR HANDLE FOR PREP REACH IN COOLER.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • All utensils shall be thoroughly cleaned and sanitized after each usage. MUST CLEAN-SANITIZE; COOLERS, CHEST FREEZERS, COOKING EQUIPMENT, STEAM TABLE, BOTTOM PANELS OF PREP TABLES, AND SHELVES.
    • 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 CLEAN FLOORS, UNDER, BEHIND EQUIPMENT AT CORNERS AND ALONG WALLS TRHU-OUT PREMISES, INCLUDING BASEMENT.
    • 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 HOOD AND CEILING ATTACHEMENTS THRU-OUT KITCHEN.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MUST REMOVE UNNECESSARY ARTICLES, CLEAN AND ORGANIZE THRU-OUT KITCHEN AND BASEMENT AND DINING AREA STORAGE AREA TO PREVENT PEST HARBORAGE. ARTICLES MUST BE STORED OFF FLOORS, AWAY FROM WALLS.
  15. Canvass

    3 infractions

    • 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.OBSERVED THR FOLLOWING NOT CLEAN INTERIOR AND EXTERIOR OF THE DINNING BOOTHS. INSTRUCTED TO CLEAN.
    • 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.OBSERVED THE FLOOR UNDER THE BOOTHS NOT CLEAN INSTRUCTED TO CLEAN.
    • 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.OBSERVED NEW DRY WALL OUT SIDE REST ROOM INSTRUCTED TO SEAL.
  16. Canvass

    6 infractions

    • 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.REMOVE CARDBOARD FROM WALK IN COOLER.
    • 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. CLEAN AND SANITIZE CABBAGE CHOPPER. CLEAN STOVE, AND WOK STATION. DEFROST FREEZER IN REAR(EXCESSIVE ICE).
    • 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.CLEAN FLOOR IN DISH AREA AND PREP AREA ALSO BASEMENT.
    • 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.REPAIR WALL NORTH IN PREP AREA OVER 4 DOOR COOLER, DINNING ROOM CEILING NEEDS REPAIR (WATER LEAKING FROM 2ND FLOOR APARTMENT) REPPAIR MAN ON SITE AT THIS TIME. REPLACE WATER DAMAGED TILES.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • 3 COMPARTMENT NOZZEL LEAKING INSTRUCTED TO REPAIR.
    • 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. BASEMENT CLUTTER REMOVE ITEMS NOT BEING USED.REORGANIZE

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