Skip to content
Loading map…

HAPPY CHINESE KITCHEN

80 E CERMAK RD, CHICAGO, IL 60616 · Restaurant

Inspection summary

HAPPY CHINESE KITCHEN has been inspected 8 times by Chicago Department of Public Health since October 7, 2014. The most recent inspection, on August 20, 2020, found no infractions.

2 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: Cleaning and sanitizing, Food temperature control and Food source, labelling and allergens.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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.

  • 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 6 times across 3 separate inspections, most recently on August 27, 2019. For example: NON-FOOD/FOOD CONTACT SURFACES CLEAN

  • 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 December 27, 2018. For example: PROPER COLD HOLDING TEMPERATURES

  • 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 3 times across 3 separate inspections, most recently on December 27, 2018. For example: FOOD PROPERLY LABELED; ORIGINAL CONTAINER

  • 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 on December 27, 2018. For example: PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded once on December 27, 2018. For example: FOOD SEPARATED AND PROTECTED

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

    0 infractions

  2. Complaint

    1 infraction

    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • INSTRUCTED TO CLEAN CAN OPENER AT PREP TABLE AND MAINTAIN.
  3. Complaint

    4 infractions

    • 41. WIPING CLOTHS: PROPERLY USED & STORED
      • INSTRUCTED TO STORE WIPING CLOTHS IN A SANITIZING SOLUTION WHEN NOT IN USE.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED THE FOLLOWING IN NEED OF CLEANING: EXTERIOR SURFACES OF FRYERS NEED CLEANING TO REMOVE GREASE AND CAN OPENER BLADE AT PREP TABLE.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • INSTRUCTED TO CLEAN FLOORS UNDER FRYERS AND OTHER COOKING EQUIPMENT.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • INSTRUCTED TO CLEAN VENTILATION SYSTEM ABOVE COOKING EQUIPMENT.
  4. Complaint

    13 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • OBSERVED NO WRITTEN EMPLOYEE HEALTH POLICY ON THE PREMISES. MANAGEMENT INSTRUCTED TO PROVIDE A SIGNED EMPLOYEE HEALTH POLICY FOR EACH EMPLOYEE. PRIORITY FOUNDATION 7-38-010. NO CITATION ISSUED.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • OBSERVED NO CLEAN UP PROCEDURE ON THE PREMISES FOR VOMIT AND DIARRHEAL EVENTS. MANAGEMENT INSTRUCTED TO PROVIDE A CLEAN UP PROCEDURE. PRIORITY FOUNDATION 7-38-005. NO CITATION ISSUED.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED THE EXPOSED HANDWASHING SINK NOT DRAINING WATER AFTER USAGE. MANAGEMENT INSTRUCTED TO REPAIR THE HANDWASHING SINK AND MAINTAIN IT PROPERLY. PRIORITY FOUNDATION 7-38-030(C). CITATION ISSUED.
    • 15. FOOD SEPARATED AND PROTECTED
      • OBSERVED PRODUCE (CELERY, CARROTS, ETC.) STORED IN CARDBOARD BOXES THAT WERE PREVIOUSLY USED TO STORE RAW CHICKEN. MANAGEMENT INSTRUCTED TO PROPERLY STORE READY-TO-EAT FOOD SO AS NOT TO CROSS CONTAMINATE IT WITH RAW FOODS. PRIORITY 7-38-005. CITATION ISSUED.
    • 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
      • OBSERVED AN EMPLOYEE WASH AND RINSE DISHES IN THE 3 COMPARTMENT SINK WITHOUT SANITIZING THEM. MANAGEMENT INSTRUCTED ON HOW TO PROPERLY SET UP THE 3 COMPARTMENT SINK TO WASH, RINSE AND SANITIZE DISHES AND UTENSILS. PRIORITY 7-38-025. CITATION ISSUED.
    • 22. PROPER COLD HOLDING TEMPERATURES
      • OBSERVED TCS FOODS STORED AT IMPROPER TEMPERATURES INSIDE OF THE PREP COOLER AND IN THE PREP AREA. OBSERVED PORK AT 45.9F INSIDE OF THE PREP COOLER. OBSERVED SHRIMP AT 46.6F IN A BUCKET OF WATER NEXT TO THE 3 COMPARTMENT SINK. MANAGEMENT VOLUNTARILY DISCARDED 20# OF FOOD WORTH $50. PRIORITY 7-38-005. CITATION ISSUED.
    • 35. APPROVED THAWING METHODS USED
      • OBSERVED SHRIMP BEING IMPROPERLY THAWED IN A BUCKET OF WATER IN THE FOOD PREP AREA. MANAGEMENT INSTRUCTED TO PROPERLY THAW FROZEN FOOD ITEMS.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • MUST LABEL ALL FOOD IN THE WALK-IN COOLER AND FOOD OUT OF ITS ORIGINAL CONTAINER.
    • 41. WIPING CLOTHS: PROPERLY USED & STORED
      • OBSERVED WET WIPING CLOTHS STORED ON TOP OF THE PREP TABLES. MANAGEMENT INSTRUCTED TO STORE ALL WET WIPING CLOTHS IN A CONTAINER OF SANITIZER WHEN NOT IN USE.
    • 43. IN-USE UTENSILS: PROPERLY STORED
      • OBSERVED TONGS STORED IMPROPERLY IN THE CONTAINER OF SHRIMP IN THE PREP COOLER. MANAGEMENT INSTRUCTED TO STORE THE TONGS WITH THE HANDLE ABOVE THE FOOD AND CONTAINER.
    • 45. SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED
      • OBSERVED TAKE OUT CONTAINERS NOT STORED INVERTED IN THE FOOD PREP AREA. MANAGEMENT INSTRUCTED TO COVER OR STORE INVERTED TO PREVENT CONTAMINATION.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • DETAIL CLEAN THE VENTILATION HOOD AND FILTERS, INTERIOR OF PREP COOLERS, PREP TABLES, WOK STATION, STORAGE SHELVES AND WIRE STORAGE RACKS, CAN OPENER BLADE.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • OBSERVED THE CERTIFIED FOOD MANAGER WITHOUT AN ALLERGEN TRAINING CERTIFICATE. MUST SHOW PROOF OF TRAINING.
  5. Canvass

    7 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • Observed 1.5 lbs of egg rolls stored at room temperature, improperly, 81.2 degrees at cook line station. Observed 2 lbs of bean sprouts stored at improper temperature 51.2 degrees in two door cooler near cook line. Instructed operator that all potentially hazardous foods need to be stored at 40 degrees or lower for cold foods and 140 degrees or higher for hot foods. Operator discarded and denatured product during time of inspection. Total weight of 3.5 lbs and total value is $10.00. Critical Violation # 7-38-005 (A)
    • 19. OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED
      • Observed outside garbage dumpster not maintained with over flowing trash. Instructed operator to ensure that garbage dumpster is maintained and pest proof and with tight fitting lids. Operator corrected violation during inspection. Serious Violation # 7-38-020
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • Observed food stored in non food grade grocery bags in the following areas: walk in cooler, front 2 door cooler and freezer. Instructed operator to store food in fda food grade approved containers and bags.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • Observed cardboard lining in the following areas: rear prep table shelving, walk in cooler floor and front cook line shelving. Instructed operator to remove cardboard and to ensure that all surfaces are smooth/flat and easily cleanable.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • Observed food and debris on walls in the following areas: utility sink and hand washing sink, in rear of operation. Instructed operator to clean and maintain said areas.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • Observed bulk food containers stored on the floor, in walk in cooler. Instructed operator to elevate items at least 6 inches off the floor, at all times.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • Observed wiping cloths stored and sitting on counters and tables throughout operation. Instructed operator to store wiping cloths in sanitizing buckets with properly sanitizing solution.
  6. Canvass

    3 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • MUST REFRAIN FROM USING FOOD GRADE BAGS FOR STORAGE; INSTRUCTED TO USE FOOD GRADE STORAGE BAGS ONLY.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN THE FOLLOWING: BOTTOMS OF PREP TABLES, EXTERIOR SURFACES OF BULK STORAGE CONTAINERS, EXTERIOR SURFACES OF COOKING EQUIPMENT.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST CLEAN FLOOR AND FLOOR DRAIN UNDERNEATH COOKING EQUIPMENT.
  7. Canvass

    1 infraction

    • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
      • TOILET ROOM DOR NOT SELF CLOSING, INSTRUCTED TO INSTALL.
  8. Canvass

    0 infractions

Nearby inspected facilities

Own this business? Add a badge to your website