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GWON LEE INC.

1635 1/2 E 87TH ST, CHICAGO, IL 60617 · Restaurant

Inspection summary

GWON LEE INC. has been inspected 6 times by Chicago Department of Public Health since October 11, 2013. The most recent inspection, on June 10, 2016, found no infractions.

1 of 6 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 Pests.

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 2 times across 2 separate inspections, most recently on February 25, 2015. 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 2 times across 2 separate inspections, most recently on August 25, 2014. For example: REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

  • 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 February 18, 2015. For example: OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED

  • 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 5 separate inspections, most recently on February 25, 2015. 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 6 times across 4 separate inspections, most recently on February 18, 2015. 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.

6 inspections

  1. Canvass

    0 infractions

  2. Canvass Re-Inspection

    3 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • MUST LABEL COOKED FOOD ITEMS INSIDE THE WALK-IN COOLER
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • REMOVE RUST FROM SHELVES INSIDE THE PREP COOLER
    • 45. FOOD HANDLER REQUIREMENTS MET
      • MUST PROVIDE FOOD HANDLER TRAINING CERTIFICATES OR PROOF OF ENROLLEMENT,UPON NEXT INSPECTION
  3. Canvass

    7 infractions

    • 19. OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED
      • OBSERVED THE OUTSIDE METAL DUMPSTER OVERFLOWING PREVENTING LID CLOSURE,INSTRUCTED TO TO REMOVE TRAH FROM CONTAINER,SO THAT LID CAN BE TIGHT FITTING,SERIOUS VIOLATIONB 7-38-020
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • MUST LABEL COOKED FOOD ITEMS INSIDE THE WALK-IN COOLER
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • REMOVE RUST FROM SHELVES INSIDE THE PREP COOLER
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • DETAIL CLEAN THE DEEP FRYER,STEAM TABLE AND ALL PREP TABLES OF GREASE AND OLD FOOD DEBRIS,INSTRUCTED TO CLEAN AND MAINTAIN EQUIPMENT
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS NEED DETAIL CLEANING THROUGHOUT PREMISES,ALONG WALL BASE AND CORNERS AND REMOVE CARDBOARD FROM FLOOR NEAR STOVE
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • REMOVE CLUTTER THROUGHOUT PREMISES,TO PREVENT RODENT HARBORAGE AND REMOVE BOXES FROM IN FRONT OF EXIT DOOR
    • 45. FOOD HANDLER REQUIREMENTS MET
      • MUST PROVIDE FOOD HANDLER TRAINING CERTIFICATES OR PROOF OF ENROLLEMENT,UPON NEXT INSPECTION
  4. Canvass Re-Inspection

    5 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • REMOVE RUST FROM GREASE TRAP AT THE 3 COMPARTMENT SINK
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • DETAIL CLEAN ALL COOKING EQUIPMENT OF GREASE BUILD-UP AND FOOD DEBRIS DETAIL CLEAN ALL PREP TABLES TOP AND BOTTOM,HAS FOOD PARTICLES ON TABLES ,INSTRUCTED TO CLEAN AND MAINTAIN EQUIPMENT
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • DETAIL CLEAN FLOORS BEHIND,ALL COOKING EQUIPMENT,REMOVE ALL GREASE BUILD-UP,INSTRUCTED TO CLEAN AND MAINTAIN AREA
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • PROVIDE 3 STOPPERS AT THE 3 COMPARTMENT SINK IN REAR PREP AREA
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • MUST PROVIDE A THERMOMETER INSIDE THE PREP COOLER IN PREP AREA
  5. Canvass

    6 infractions

    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • PREVIOUS MINOR VIOLATIONS FROM REPORT#1369650 DATE 10-11-2013 NOT CORRECTED (34) REPLACE MISSING FLOOR TILES,SEAL,OR PAINT FLOORS IN PREP AREA,FLOORS MUST BE SMOOTH AND EASILY CLEANABLE(35) CLEAN AND PAINT WALLS IN PREP AREA(38)INSTALL BACK FLOW DEVICE ON UTILITY SINK,INSTRUCTED TO CORRECT VIOLATIONS,SERIOUS VIOLATION,742-090
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • REMOVE RUST FROM GREASE TRAP AT THE 3 COMPARTMENT SINK
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • DETAIL CLEAN ALL COOKING EQUIPMENT OF GREASE BUILD-UP AND FOOD DEBRIS DETAIL CLEAN ALL PREP TABLES TOP AND BOTTOM,HAS FOOD PARTICLES ON TABLES ,INSTRUCTED TO CLEAN AND MAINTAIN EQUIPMENT
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • DETAIL CLEAN FLOORS BEHIND,ALL COOKING EQUIPMENT,REMOVE ALL GREASE BUILD-UP,INSTRUCTED TO CLEAN AND MAINTAIN AREA
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • PROVIDE 3 STOPPERS AT THE 3 COMPARTMENT SINK IN REAR PREP AREA
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • MUST PROVIDE A THERMOMETER INSIDE THE PREP COOLER IN PREP AREA
  6. License

    5 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • REPLACE MISSING FLOOR TILES, SEAL, OR PAINT FLOORS IN PREP AREA. FLOORS MUST BE SMOOTH AND EASILY CLEANABLE.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • CLEAN AND PAINT WALLS IN PREP AREA.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • REPLACE MISSING LIGHT SHIELDS IN PREP AREA.
    • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
      • INSTALL SELF CLOSING DEVICE ON WASHROOM DOOR.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • INSTALL BACK FLOW DEVICE ON UTILITY SINK.

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