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HUIPING JU / DONG BEI REN JIA

2001 S WELLS ST, CHICAGO, IL 60616 · Shared Kitchen User (Long Term)

Inspection summary

HUIPING JU / DONG BEI REN JIA has been inspected 2 times by Chicago Department of Public Health since January 8, 2024. The most recent inspection, on August 5, 2024, recorded 8 infractions.

None of the 2 inspections on record were free of infractions. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Cleaning and sanitizing, Handwashing and staff hygiene and Food source, labelling and allergens.

What these findings mean

Health authorities word their findings differently, so we group them by what they mean for the people in care. Higher-risk findings are the ones that could directly make someone sick, and they matter more here because young children, older adults and people who are unwell are more vulnerable to infection.

  • Cleaning and sanitizingHigher risk

    Surfaces, dishes and tools that touch food or people must be cleaned and then sanitized or disinfected. Inspectors check sanitizer strength, dishwasher temperatures and how cleaning is done. Poor sanitizing lets germs survive from one use to the next.

    Recorded 3 times across 2 separate inspections, most recently on August 5, 2024. For example: WIPING CLOTHS: PROPERLY USED & STORED

  • Handwashing and staff hygieneHigher risk

    Hand hygiene is the most important way to stop germs spreading between children, residents and staff. Inspectors check that sinks are stocked and easy to reach, that staff wash their hands when required (for example after diapering or before handling food), and that sick staff stay away from work.

    Recorded 2 times on August 5, 2024. For example: ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

  • Food source, labelling and allergensHigher risk

    Food and other products must come from approved sources, stay in labelled containers and be thrown out when spoiled, expired or damaged. Labelling also matters for allergies: an unlabelled container can hide an allergen.

    Recorded once on January 8, 2024. For example: PROPER DATE MARKING AND DISPOSITION

  • Food safety training and certificationLower risk

    Many jurisdictions require a trained or certified person on site, such as a certified food handler. These findings mean the training record or the trained person was missing at the time. They do not by themselves mean anything was handled unsafely.

    Recorded 3 times across 2 separate inspections, most recently on August 5, 2024. For example: CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be clean and in good repair, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate health risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded once on August 5, 2024. For example: PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

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.

2 inspections

  1. Complaint

    8 infractions

    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • UPON ARRIVAL, OBSERVED NO CERTIFIED FOOD MANAGER ON SITE WHILE FOOD ITEMS WERE BEING PREPARED. INSTRUCTED A CERTIFIED FOOD MANAGER MUST BE ON SITE AT ALL TIMES WHILE FOODS ARE BEING PREPARED AND SERVED. PRIORITY FOUNDATION VIOLATION 7-38-012, CITATION ISSUED
    • 8. HANDS CLEAN & PROPERLY WASHED
      • OBSERVED FOOD HANDLERS NOT WASHING THEIR HANDS AFTER CONTAMINATING THEM. TWO FOOD HANDLERS AT THE FRONT PREP AREA TOUCHING THEIR NOSE AND HAIR THEN PROCEED TO PREPARE FOOD ITEMS ON THE GRILL, STOVE STOP, AND PUT ALUMINUM FOIL INSIDE TOGO CONTAINERS FOR READY TO EAT FOODS. INSTRUCTED TO ALWAYS WASH HANDS AFTER ENGAGING IN ACTIVITIES THAT CONTAMINATE THE HANDS. TOGO CONTAINERS THAT WERE CONTAMINATED WERE DISCARDED AND INSTRUCTED MANAGER TO WASH, RINSE, AND SANITIZE COOKING UTENSILS THAT WERE AFFECTED. PRIORITY VIOLATION 7-38-010, CITATION ISSUED.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED NO HANDWASHING SIGNAGE AT THE HANDWASHING SINK AT THE FRONT PREP AREA NEAR THE STOVE. INSTRUCTED TO PROVIDE AND MAINTAIN.
    • 40. PERSONAL CLEANLINESS
      • OBSERVED THREE FOOD HANDLERS WITHOUT HAIR RESTRAINTS WHILE IN THE FRONT FOOD PREP AREA. INSTRUCTED ALL FOOD HANDLERS MUST WEAR HAIR RESTRAINTS WHILE IN FOOD PREP AREAS AND MAINTAIN.
    • 41. WIPING CLOTHS: PROPERLY USED & STORED
      • OBSERVED A WIPING CLOTH STORED ON THE SPLASH GUARD OF THE HANDWASHING SINK IN THE REAR DISHWASHING/FOOD PREP AREA. INSTRUCTED TO REMOVE WIPING CLOTH AND PROPERLY STORE INSIDE SANITATION BUCKET AND MAINTAIN.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED THE INSIDE OF THE MICROWAVE AT THE FOOD PREP AREA WITH FOOD SPLATTERS, THE INSIDE OF THE COLD HOLDING UNITS IN THE FRONT AND REAR FOOD PREP AREAS IN NEED OF CLEANING. INSTRUCTED TO CLEAN AND MAINTAIN MENTIONED EQUIPMENT.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED CARDBOARD BOXES ON THE INSIDE OF THE COLD HOLDING UNITS IN THE FRONT AND ON THE FLOORS IN THE FRONT FOOD PREP AREA. INSTRUCTED TO REMOVE UNNECCESSARY ITEMS AND MAINTAIN.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • OBSERVED NO FOOD HANDLER TRAINING CERTIFICATES ON SITE AT THIS TIME. INSTRUCTED ALL EMPLOYEES TO TAKE FOOD HANDLER COURSE AND MAINTAIN RECORDS ON SITE AT ALL TIMES.
  2. Canvass

    3 infractions

    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • OBSERVED NO CERTIFIED FOOD MANAGER ON SITE DURING THE INSPECTION WHILE OPEN AND OPERATING. INSTRUCTED A CITY OF CHICAGO CERTIFIED FOOD MANAGER MUST BE ON SITE AT ALL TIMES WITH THE ORIGINAL CITY OF CHICAGO CERTIFIED FOOD MANAGER CERTITICATE WHILE OPEN AND OPERATING. PRIORITY FOUNDATION VIOLATION 7-38-012, CITATION ISSUED
    • 23. PROPER DATE MARKING AND DISPOSITION
      • OBSERVED NO DATE MARKING ON COOKED TCS FOODS SUCH AS: CHICKEN, PORK, AND DUCK NECK, STORED LONGER THAN 24 HOURS IN THE COOLER AT THE FRONT FOOD PREP AREA. INSTRUCTED TO PROVIDE PROPER DATE MARKING WITH DISPOSITION DATE FOR FOODS PREPARED ON SITE AND HELD OVER 24 HOURS IN COLD HOLDING UNIT. MUST DISCARD 7 DAYS STARTING ON THE PREPARATION DATE. APPROXIMATELY 10LBS AT $60 DISCARDED AND DENATURED. PRIORITY FOUNDATION VIOLATION 7-38-005, CITATION ISSUED.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED THE INTERIOR OF THE COLD HOLDING UNIT ACROSS FROM THE HOT HOLDING UNITS WITH CARDBARD BOXES AND NOT CLEAN. INSTRUCTED TO CLEAN AND MAINTAIN.

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