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HALO ASIAN MIX

29 E ADAMS ST, CHICAGO, IL 60603 · Restaurant

Inspection summary

HALO ASIAN MIX has been inspected 8 times by Chicago Department of Public Health since February 16, 2011. The most recent inspection, on June 24, 2014, found no infractions.

3 of 8 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: Pests, Handwashing and staff hygiene 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.

  • 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 2 times across 2 separate inspections, most recently on June 17, 2014. For example: NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

  • 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 August 26, 2013. For example: APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

  • 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 December 14, 2012. For example: DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED

  • 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 once on November 13, 2012. For example: FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

  • 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 14 times across 4 separate inspections, most recently on August 26, 2013. For example: WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

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.

8 inspections

  1. Canvass Re-Inspection

    0 infractions

  2. Canvass

    3 infractions

    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • INADEQUATE INSECTS CONTROL. FOUND 5 LIVE COCKROACHES UNDER KITCHEN PREP TABLE. INSTRUCTED TO ELIMINATE INSECTS FROM ALL AFFECTED AREAS, PEST CONTROL SERVICE RECOMMENDED. SERIOUS CITATION ISSUED. 7-38-020.
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO CERTIFIED FOOD AND SANITATION MGR ON SITE WHILE HANDLING AND SERVING POTENTIALLY HAZARDOUS FOODS. INSTRUCTED MGR TO OBTAIN. SERIOUS CITATION ISSUED. 7-38-012.
    • 26. ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, PROPERLY DESIGNED AND INSTALLED
      • DRAIN PIPE AT FRONT PREP AREA HAND SINK LEAKING EXCESSIVLY, INSTRUCTED MGR TO REPAIR AND MAINTAIN. SERIOUS CITATION ISSUED 7-38-030.
  3. Complaint

    6 infractions

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • DURING INSPECTION CITY OF CHICAGO FOOD SERVICE MANAGER WAS NOT PRESENT AT THE START OF THE INSPECTION AT 130PM WHILE POTENTIALLY HAZARDOUS FOODS WERE BEING PREPARED,COOKED AND SERVED. A CITY OF CHICAGO FOOD SERVICE MANAGER MUST BE PRESENT ON PREMISES AT ALL TIMES.HE ARRIVED AT 200PM VIOLATION CORRECTED DUTING INSPECTION.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST DETAIL CLEAN AND SANITIZE FLOOR UNDER ALL COOKING EQUIPMENT TO REMOVE GRIME BUILD-UP.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST DETAIL FLOORS AT WALK-IN COOLER AND FREEZER TO REMOVE FOOD DEBRIS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST DETAIL CLEAN AND SANITIZE WINDOW SILLS AT THE FRONT DINING AREA TO REMOVE DUST BUILD-UP AND ALL DEAD INSECTS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST DETAIL CLEAN EXCESSIVELY DIRTY VENTS WITH DUST BUILD UP IN THE FRONT DINING AREA AND REAR AREAS.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • DURING INSPECTION OBSERVED ONE FOOD PREP STAFF MEMBER WITHOUT A HAIR RESTRAINT. ALL FOOD PREP STAFF AT FOOD PREP AREAS MUST WEAR HAIR RESTRAINTS AT ALL TIMES.
  4. Canvass Re-Inspection

    0 infractions

  5. Canvass Re-Inspection

    4 infractions

    • 24. DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED
      • FOUND 3-COMP. SINK STILL DRAINS SLOWLY. MUST FIX.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST STILL CLEAN THE CAN OPENER AND GREASE TRAP.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST STILL CLEAN FLOORS UNDER COOKING EQUIPMENT.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST SEAL CRACKS/CREVICES IN FRONT DINING AREA.
  6. Canvass

    14 infractions

    • 11. ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED
      • FOUND REAR EXPOSED HANDWASHING SINK NOT ACCESSIBLE THERE'S A STORAGE RACK BLOCKING IT. INSTRUCTED TO ALWAYS HAVE ALL HANDWASHING SINKS ACCESSIBLE AT ALL TIMES. CRITICAL VIOLATION 7-38-030
    • 13. NO EVIDENCE OF RODENT OR INSECT INFESTATION, NO BIRDS, TURTLES OR OTHER ANIMALS
      • FOUND OVER 40 L8VE ROACHES IN THE REAR PREP, TOILET ROOM AND FRONT PREP AREA. INSTRUCTED TO ELIMINATE ALL LIVE ROACHES, CLEAN AFFECTED AREAS AND CONTACT PEST CONTROL COMPANY FOR SERVICES. CRITICAL VIOLATION 7-38-020
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • FOUND NO CITY OF CHICAGO CERTIFIED FOOD MANANGER ON SITE WHILE SERVING POTENTIALLY HAZARDOUS FOODS (I.E. BEEF, PORK, CHICKEN, RICE, ETC.) INSTRUCTED TO HAVE ONE ON SITE AT ALL TIMES. SERIOUS VIOLATION 7-38-012
    • 24. DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED
      • FOUND 3-COMP. SINK IN POOR REPAIR/NOT MAINTAINED. SINK SLOWLY DRAINS. INSTRUCTED TO HAVE SINK REPAIRED SO THAT IT PROPERLY DRAINS. GREASE IS BACKING UP INTO COMPARTMENTS FROM GREASE TRAP. SERIOUS VIOLATION 7-38-030
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • MUST PROPERLY LABEL/DATE FOOD ITEMS IN WALK-IN/SERVICE COOLERS THAT HAS BEEN COOKED /PREPARED OR REMOVE FROM ITS ORIGINAL PACKAGING.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST PROVIDE A SPLASH GUARD TO BOTH SIDES OF THE FRONT EXPOSED HANDWASHING SINK TO SEPARATE FROM PREP TABLES.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST DETAIL CLEAN/MAINTAIN ALL PREP TABLES, SHELVES, CABINET UNDER BEVERAGE STATION, COOLERS, STEAM TABLES AND INTERIOR/EXTERIOR OF ALL COOKING EQUIPMENTS. MUST ALSO CLEAN CAN OPENER AND GREASE TRAP.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST DETAIL CLEAN AND MAINTAIN FLOORS IN ALL CORNERS, UNDER/AROUND ALL HEAVY EQUIPMENT, IN WALK IN COOLER AND FREEZER. ALSO CLEAN INTERIOR/EXTERIOR OF ALL FLOOR DRAINS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST PROVIDE MISSING COVING TO FRONT/REAR WALLS AND ELEVATE ALL STOCK ITEMS 6" OFF THE FLOOR.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST DETAIL CLEAN/MAINTAIN ALL CEILING TILES/VENTS IN PREP/TOILET ROOMS. WALLS MUST BE CLEAN AROUND COOKING EQUIPMENT, COOLER AND AROUND BEVERAGE STATION.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST SEAL ALL CRACKS AND CREVICES THROUGH OUT.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST FIX THE LEAK AT THE BASE OF THE FAUCET ON THE FRONT EXPOSED HAND WASHING SINK.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MUST ELIMINATE ALL CLUTTER AND ORGANIZE REAR PREP/STORAGE AREA.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • MUST STORE ALL WASH CLOTHS IN SANITIZING SOLUTION WHEN NOT IN USE.
  7. License Re-Inspection

    0 infractions

  8. License

    5 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. SNEEZE GUARD TOO SHORT, MUST HAVE PROPER SNEEZE GUARD SIZE INSTALLED FOR FRONT SERVICE LINE.
    • 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 FLOOR INSIDE WALK-IN COOLER, LOOSE DOOR SWEEP FOR FRONT DOOR, MUST REPLACE.
    • 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 INSTALL ADDITIONAL HAND SINK FOR PREP AREA. MUST REPAIR LEAKY PIPE UNDER HAND SINK IN REAR PREP AREA .
    • 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. MUST ORGANIZE REAR STORAGE AREA AROUND SODA SYRUP.
    • 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. FOOD HANDLER MUST WEAR PROPER HAIR RESTRAINTS.

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