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HUAMAO RESTAURANT INC.

1453 W TAYLOR ST, CHICAGO, IL 60607 · Restaurant

Inspection summary

HUAMAO RESTAURANT INC. has been inspected 7 times by Chicago Department of Public Health since June 29, 2016. The most recent inspection, on February 24, 2020, found no infractions.

3 of 7 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, Cleaning and sanitizing and Handwashing and staff hygiene.

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.

  • 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 6 times across 3 separate inspections, most recently on September 11, 2018. For example: PROPER DATE MARKING AND DISPOSITION

  • 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 4 separate inspections, most recently on September 11, 2018. For example: NON-FOOD/FOOD CONTACT SURFACES CLEAN

  • 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 4 times across 3 separate inspections, most recently on September 11, 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 3 times across 3 separate inspections, most recently on September 11, 2018. For example: CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

  • 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 on August 22, 2016. For example: FACILITIES TO MAINTAIN PROPER TEMPERATURE

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.

7 inspections

  1. Canvass

    0 infractions

  2. Recent Inspection

    10 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • 2.102.14(A)(A) NO EMPLOYEE HEALTH POLICY AVAILABLE ON-SITE DURING THE INSPECTION FOR REVIEW. INSTRUCTED TO PROVIDE FORM 1B OR SIMILAR DOCUMENTS USED TO DEMONSTRATE COMPLIANCE. PRIORITY FOUNDATION 7-38-005 NO CITATION ISSUED. -
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • 2.501.11 NO CLEAN-UP KIT AVAILABLE ON-SITE DURING THE INSPECTION FOR REVIEW. INSTRUCTED TO PROVIDE KIT & WRITTEN PROCEDURES WHEN RESPONDING TO VOMITING OR DIARRHEAL ACCIDENTS ON SURFACES IN FOOD ESTABLISHMENTS. PRIORITY FOUNDATION 7-38-005 NO CITATION ISSUED.
    • 23. PROPER DATE MARKING AND DISPOSITION
      • 3.501.17(A) MUST PROVIDE DATE MARKINGS ON FOOD PREPARE THE DAY BEFORE AND HELD IN COOLERS, INSTRUCTED TO MAINTAIN. PRIORITY FOUNDATION 7-38-005 NO CITATION ISSUED. -
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • 3.302.12 MUST LABEL BULK FOOD CONTAINERS WHEN FOOD HAS BEEN REMOVED FROM ORIGINAL PACKAGING.
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • 3.307.11 MUST INSTALL SPLASH GUARD AT HAND SINK IN FRONT PREP AREA TO PREVENT CONTAMINATION. INSTRUCTED TO MAINTAIN.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • 4.501.11(A) MUST PROVIDE SINK STOPPERS FOR 3-COMP SINK IN REAR PREP AREA. INSTRUCTED TO MAINTAIN. -
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • 4.602.13 MUST DETAIL CLEAN DRIED FOOD & LIQUIDS FROM CONTACT SURFACES OF ALL LOWER STORAGE COMPARTMENTS BEHIND THE FRONT SERVICE DESK, AND LOWER SHELVES ON PREP TABLE IN REAR PREP. INSTRUCTED TO MAINTAIN. -
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • : 5.205.15(B) MUST REPAIR LEAKY TOILET IN TOILET ROOM, AND LOOSE FAUCET AT HAND SINK IN FRONT PREP AREA. INSTRUCTED TO MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • : 6.201.16(A) MUST REPAIR-SEAL HOLE IN WALL UNDER HAND SINK IN REAR PREP AREA. INSTRUCTED TO MAINTAIN, SURFACE MUST BE SMOOTH AND EASILY CLEANABLE. 6.501.114 MUST REMOVE OR ORGANIZE EXCESSIVE CLUTTER THROUGHOUT BASEMENT/ DRY STORAGE. ELEVATE ITEMS 6" OFF THE FLOOR TO PREVENT RODENT HARBORAGE AND MAINTAIN. 6.201.17(A)(A) MUST DETAIL CLEAN EXCESSIVE DUST ACCUMULATION FROM WALL VENTS THROUGHOUT PREP AREA. INSTRUCTED TO MAINTAIN. -
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6.201.16(A) MUST REPAIR-SEAL HOLE IN WALL UNDER HAND SINK IN REAR PREP AREA. INSTRUCTED TO MAINTAIN, SURFACE MUST BE SMOOTH AND EASILY CLEANABLE.
  3. Canvass Re-Inspection

    12 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • 2.102.14(A)(A) NO EMPLOYEE HEALTH POLICY AVAILABLE ON-SITE DURING THE INSPECTION FOR REVIEW. INSTRUCTED TO PROVIDE FORM 1B OR SIMILAR DOCUMENTS USED TO DEMONSTRATE COMPLIANCE. PRIORITY FOUNDATION 7-38-005 NO CITATION ISSUED. -
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • 2.501.11 NO CLEAN-UP KIT AVAILABLE ON-SITE DURING THE INSPECTION FOR REVIEW. INSTRUCTED TO PROVIDE KIT & WRITTEN PROCEDURES WHEN RESPONDING TO VOMITING OR DIARRHEAL ACCIDENTS ON SURFACES IN FOOD ESTABLISHMENTS. PRIORITY FOUNDATION 7-38-005 NO CITATION ISSUED. -
    • 23. PROPER DATE MARKING AND DISPOSITION
      • 3.501.17(A) MUST PROVIDE DATE MARKINGS ON FOOD PREPARE THE DAY BEFORE AND HELD IN COOLERS, INSTRUCTED TO MAINTAIN. PRIORITY FOUNDATION 7-38-005 NO CITATION ISSUED. -
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • 3.302.12 MUST LABEL BULK FOOD CONTAINERS WHEN FOOD HAS BEEN REMOVED FROM ORIGINAL PACKAGING.
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • 3.307.11 MUST INSTALL SPLASH GUARD AT HAND SINK IN FRONT PREP AREA TO PREVENT CONTAMINATION. INSTRUCTED TO MAINTAIN.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • 4.501.11(A) MUST PROVIDE SINK STOPPERS FOR 3-COMP SINK IN REAR PREP AREA. INSTRUCTED TO MAINTAIN. -
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • 4.602.13 MUST DETAIL CLEAN DRIED FOOD & LIQUIDS FROM CONTACT SURFACES OF ALL LOWER STORAGE COMPARTMENTS BEHIND THE FRONT SERVICE DESK, AND LOWER SHELVES ON PREP TABLE IN REAR PREP. INSTRUCTED TO MAINTAIN. -
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • 5.205.15(B) MUST REPAIR LEAKY TOILET IN TOILET ROOM, AND LOOSE FAUCET AT HAND SINK IN FRONT PREP AREA. INSTRUCTED TO MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6.201.11 MUST DETAIL CLEAN DRIED FOOD DEBRIS FROM FLOORS AND WALLS THROUGHOUT THE REAR PREP AREA. INSTRUCTED TO MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6.201.17(A)(A) MUST DETAIL CLEAN EXCESSIVE DUST ACCUMULATION FROM WALL VENTS THROUGHOUT PREP AREA. INSTRUCTED TO MAINTAIN. -
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6.501.114 MUST REMOVE OR ORGANIZE EXCESSIVE CLUTTER THROUGHOUT BASEMENT/ DRY STORAGE. ELEVATE ITEMS 6" OFF THE FLOOR TO PREVENT RODENT HARBORAGE AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6.201.16(A) MUST REPAIR-SEAL HOLE IN WALL UNDER HAND SINK IN REAR PREP AREA. INSTRUCTED TO MAINTAIN, SURFACE MUST BE SMOOTH AND EASILY CLEANABLE.
  4. Canvass

    18 infractions

    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • 2.102.12 NO CITY OF CHICAGO CERTIFIED MANAGER ON-SITE DURING THE INSPECTION, WHILE TCS FOODS; DAIRY PRODUCTS, ARE BEING PREPARED OR SERVED. INSTRUCTED TO HAVE A CERTIFIED MANAGER ON-SITE AT ALL TIMES. PRIORITY FOUNDATION 7-38-012 CITATION ISSUED.
    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • 2.102.14(A)(A) NO EMPLOYEE HEALTH POLICY AVAILABLE ON-SITE DURING THE INSPECTION FOR REVIEW. INSTRUCTED TO PROVIDE FORM 1B OR SIMILAR DOCUMENTS USED TO DEMONSTRATE COMPLIANCE. PRIORITY FOUNDATION 7-38-005 NO CITATION ISSUED.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • 2.501.11 NO CLEAN-UP KIT AVAILABLE ON-SITE DURING THE INSPECTION FOR REVIEW. INSTRUCTED TO PROVIDE KIT & WRITTEN PROCEDURES WHEN RESPONDING TO VOMITING OR DIARRHEAL ACCIDENTS ON SURFACES IN FOOD ESTABLISHMENTS. PRIORITY FOUNDATION 7-38-005 NO CITATION ISSUED.
    • 8. HANDS CLEAN & PROPERLY WASHED
      • 2.301.15 OBSERVED EMPLOYEE WASH HANDS IN 3-COMP SINK IN REAR PREP, BECAUSE HAND SINK WAS NOT ACCESSIBLE. BASIN WAS FILLED WITH UTENSILS AND A FOOD CONTAINER. PRIORITY FOUNDATION 7-38-010 CITATION ISSUED.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • 5.205.11(A)(A) OBSERVED HAND SINK IN REAR PREP AREA NOT ACCESSIBLE. BASIN WAS FILLED WITH UTENSILS AND A PASTIC FOOD CONTAINER. INSTRUCTED THAT SINK MUST BE ACCESSIBLE AND MAINTAINED AT ALL TIMES. PRIORITY FOUNDATION 7-38-030(C) CITATION ISSUED.
    • 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
      • 4.601.11(A) OBSERVED A BLACK SLIME LIKE SUBSTANCE ON THE INTERIOR PANEL OF THE ICE MACHINE IN THE REAR PREP AREA, SUBSTANCE LIKELY TO CONTAMINATE ICE FOR HUMAN CONSUMPTION. INSTRUCTED TO HAVE MACHINE SERVICED, CLEANED AND SANITIZED. PRIORITY FOUNDATION 7-38-005 CITATION ISSUED.
    • 23. PROPER DATE MARKING AND DISPOSITION
      • 3.501.17(D)(D) MUST PROVIDE DATE MARKINGS ON FOOD PREPARE THE DAY BEFORE AND HELD IN COOLERS, INSTRUCTED TO MAINTAIN. PRIORITY FOUNDATION 7-38-005 NO CITATION ISSUED.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • 3.302.12 MUST LABEL BULK FOOD CONTAINERS WHEN FOOD HAS BEEN REMOVED FROM ORIGINAL PACKAGING.
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • 3.307.11 MUST INSTALL SPLASH GUARD AT HAND SINK IN FRONT PREP AREA TO PREVENT CONTAMINATION. INSTRUCTED TO MAINTAIN.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • 4.501.11(A) MUST PROVIDE SINK STOPPERS FOR 3-COMP SINK IN REAR PREP AREA. INSTRUCTED TO MAINTAIN.
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • 4.302.14 NO CHLORINE OR QUATERNARY TEST KIT ON-SITE DURING INSPECTION TO MEASURE CONCENTRATION OF SANITIZING SOLUTION IN 3-COMP SINK. INSTRUCTED TO PROVIDE TEST KIT AND KEEP ON-SITE AT ALL TIMES. PRIORITY FOUNDATION 7-38-005 CITATION ISSUED.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • 4.602.13 MUST DETAIL CLEAN DRIED FOOD & LIQUIDS FROM CONTACT SURFACES OF ALL LOWER STORAGE COMPARTMENTS BEHIND THE FRONT SERVICE DESK, AND LOWER SHELVES ON PREP TABLE IN REAR PREP. INSTRUCTED TO MAINTAIN.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • 5.205.15(B) MUST REPAIR LEAKY TOILET IN TOILET ROOM, AND LOOSE FAUCET AT HAND SINK IN FRONT PREP AREA. INSTRUCTED TO MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6.201.11 MUST DETAIL CLEAN DRIED FOOD DEBRIS FROM FLOORS AND WALLS THROUGHOUT THE REAR PREP AREA. INSTRUCTED TO MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6.201.17(A)(A) MUST DETAIL CLEAN EXCESSIVE DUST ACCUMULATION FROM WALL VENTS THROUGHOUT PREP AREA. INSTRUCTED TO MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6.201.16(A) MUST REPAIR-SEAL HOLE IN WALL UNDER HAND SINK IN REAR PREP AREA. INSTRUCTED TO MAINTAIN, SURFACE MUST BE SMOOTH AND EASILY CLEANABLE.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6.501.114 MUST REMOVE OR ORGANIZE EXCESSIVE CLUTTER THROUGHOUT BASEMENT/ DRY STORAGE. ELEVATE ITEMS 6" OFF THE FLOOR TO PREVENT RODENT HARBORAGE AND MAINTAIN.
    • 61. SUMMARY REPORT DISPLAYED AND VISIBLE TO THE PUBLIC
      • 8.304.11(A) INSPECTION SUMMARY REPORT MUST BE DISPLAYED FOR PUBIC VIEWING AT ALL TIMES. INSTRUCTED TO MAINTAIN.
  5. License Re-Inspection

    0 infractions

  6. License

    7 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • PREP COOLER UNABLE TO MAINTAIN PROPER TEMPERATURE, 55.9F. INSTD TO BE ABLE TO MAINTAIN PROPER TEMPERATURE OF 40F OR BELOW.
    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • FRONT DOOR NOT RODENT PROOF, APPROX. 1/2 INCH GAP AT BOTTOM. INSTD TO RODENT PROOF SAME SO AS TO BE TIGHT FITTING.
    • 24. DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED
      • 3-COMPARTMENT SINK BASINS NOT LARGE ENOUGH FOR EQUIPMENT ON SITE (CONTAINERS, CUTTING BOARD, ETC). INSTD TO PROVIDE LARGE ENOUGH SINK BASINS FOR COMPLETE SUBMERSION OF LARGEST PIECE OF EQUIPMENT.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • REMOVE SHELF LINING FROM BOTTOM OF PREP TABLES SO AS SURFACE TO BE SMOOTH, EVEN, EASILY CLEANABLE.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INTERIOR OF ALL CABINETS NEED DETAILED CLEANING, FREE OF DUST ACCUMULATION.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • SPLASHGUARD MISSING INBETWEEN EXPOSED HANDSINK AND 3-COMPARTMENT SINK. PROVIDE SAME.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • PROVIDE THERMOMETERS FOR ALL REFRIGERATION ON SITE.
  7. License

    0 infractions

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