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KAM CHOP SUEY

7 E 83RD ST, CHICAGO, IL 60619 · Restaurant

Inspection summary

KAM CHOP SUEY has been inspected 12 times by Chicago Department of Public Health since February 18, 2010. The most recent inspection, on February 26, 2016, found no infractions.

2 of 12 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 Handwashing and staff hygiene.

The number of infractions per inspection has stayed roughly the same over time.

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 January 7, 2016. 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 on August 4, 2015. For example: POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

  • 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 once on August 4, 2015. For example: HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS.

  • 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 23 times across 10 separate inspections, most recently on January 7, 2016. For example: FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

  • 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 6 separate inspections, most recently on January 7, 2016. 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.

12 inspections

  1. Canvass

    0 infractions

  2. Canvass

    4 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • PROPERLY LABEL ALL BULK FOOD ITEM CONTAINERS.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST DETAIL CLEAN THE COOKING EQUIPMENT AS NEEDED.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • DETAIL CLEAN FLOORS UNDER SINKS, UNDER COOKING EQUIPMENT, UNDER COOLERS AND THROUGHOUT WHERE NEEDED.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • REPLACE ALL WATER DAMAGED CEILING TILES IN THE EMPLOYEE WASHROOM.
  3. Canvass

    8 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • OBSERVED POTENTIALLY HAZARDOUS FOODS (SHRIMP EGGROLLS) 30 LBS,AT IMPROPER TEMPURATURES, 99.7F, BEING STORED UNCOVERED ON STAINED CARDBOARD, AND COOKED RICE, 25 LBS, BEING HELD AT 124.1F. INSTRUCTED TO DISCARD AND DENATURE ALL FOOD (VOLUTARILLY BY THE MANAGER). CRITICAL VIOLATION 7-38-005(A). 55 LBS OF FOOD VALUED AT $210
    • 6. HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS.
      • OBSERVED EMPLOYEE DISPOSE FOOD DEBRIS FROM MOP SINK IN OUTSIDE GARBAGE USING BARE HANDS AND AFTER THAT ACTTVITY, HE RINSED HANDS IN 3 COMPARTMENT SINK WITH WATER ONLY,DIDNOT WASH HIS HANDS AT HAND SINK USING SOAP AND WATER BEFORE ENGAGING IN HANDELING FOOD AGAIN. OBSERVED POOR HYGENIC PRACTICES FROM THIS EMPLOYEE. INSTRUCTED TO PRACTICE GOOD HYGENIC PRACTICES. CRITICAL VIOLATION 7-38-010.
    • 17. POTENTIALLY HAZARDOUS FOOD PROPERLY THAWED
      • OBSERCVED POTENTIALLY HAZADOUS FOODS (SHRIMP) NOT BEING THAWED PROPERLY,BEING THAWED IN BUCKET OF WATER,IN THE MOP SINK. INSTRUCTED ON PROPER THAWING, UNDER COLD RUNNING WATER OR UNDER REFRIGERATION IN THE COOLER. SERIOUS VIOLATION 7-38-005(A)
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • INSTRUCTED TO REPLACE/REPAIR DOOR GASKET ON REACH IN COOLER IN PREP AREA.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INSTRUCTED TO CLEAN UNDERNEATH THE OVEN AND BEHIND FRYER IN THE PREP AREA AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • INSTRUCTED TO CLEAN FILTERS AND HOOD OF DIRT AND DEBRIS, AND MAINTAIN.
    • 39. LINEN: CLEAN AND SOILED PROPERLY STORED
      • INSTRUCTED TO STORE WIPING CLOTHES PROPERLY, IN PROTECTED MANNER.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • INSTRUCTED TO DE-CLUTTER REAR STORAGE ROOM, MOVE ITEMS 6 INCHES OFF THE FLOOR, ORGANIZE AWND MAINTAIN.
  4. Canvass

    3 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • MUST LABEL BULK FOOD CONTAINERS IN THE REAR OF PREP AREA
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN THE STOVE OF GREASE BUILD-UP IN THE PREP AREA
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • MUST STORE THE WIPING CLOTHS IN A SANITIZING SOLUTION WHEN NOT IN USE
  5. Complaint Re-Inspection

    1 infraction

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST DETAIL CLEAN THE FILTERS AND THE DEEP FRYER,HAS GREASE BUILD-UP,INSTRUCTED TO CLEAN AND MAINTAIN ALSO,MUST DEFROST THE CHEST FREEZER,HAS ICE BUILD-UP LOCATED NEAR THE 2 DOOR REACH-IN COOLER AT PREP AREA
  6. Complaint

    2 infractions

    • 11. ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED
      • THE EXPOSED HANDSINK IN THE PREP AREA,HAS NO HOT OR COLD RUNNING WATER AT THIS TIME OF INSPECTION,INSTRUCTED TO TEMPORARILY USE THE WASHBOWL INSIDE WASHROOM AT REAR PREP AREA CRITICAL VIOLATION 7-38-030
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST DETAIL CLEAN THE FILTERS AND THE DEEP FRYER,HAS GREASE BUILD-UP,INSTRUCTED TO CLEAN AND MAINTAIN ALSO,MUST DEFROST THE CHEST FREEZER,HAS ICE BUILD-UP LOCATED NEAR THE 2 DOOR REACH-IN COOLER AT PREP AREA
  7. Short Form Complaint

    4 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN THE FOLLOWING: SIDES OF COOLERS,AND HOOD ABOVE COOKING EQUIPMENT.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • DETAIL CLEAN FLOORS ALONG WALL BASES, AND IN CORNERS(BY LARGE RICE COOKER NEXT TO DEEP FRYER), UNDERNEATH AND BEHIND ALL HEAVY EQUIPMENT.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • CLEAN WALL BEHIND COOKING EQUIPMENT. REPLACE STAINED CEILING TILES IN WASHROOM
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MUST REFRAIN FROM USING EXPOSED HAND SINK AS A TABLE, UNIT MUST ALWAYS BE ACCESSIBLE FOR USE.
  8. Canvass

    3 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN THE FOLLOWING: SIDES OF COOLERS,AND HOOD ABOVE COOKING EQUIPMENT.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • DETAIL CLEAN FLOORS ALONG WALL BASES, AND IN CORNERS(BY LARGE RICE COOKER NEXT TO DEEP FRYER), UNDERNEATH AND BEHIND ALL HEAVY EQUIPMENT.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • CLEAN WALL BEHIND COOKING EQUIPMENT. REPLACE STAINED CEILING TILES IN WASHROOM.
  9. Canvass

    5 infractions

    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • STORE SINGLE-SERVICE UTENSILS IN A CLEAN CONTAINER INVERTED(HANDLES UP).
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN THE FOLLOWING: HOOD ABOVE COOKING EQUIPMENT, SHELVES UNDERNEATH FRONT COUNTER, AND WOK COOKING STATION.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • DETAIL CLEAN FLOORS ALONG ALL WALL BASES, IN CORNERS UNDERNEATH AND BEHIND ALL HEAVY EQUIPMENT.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • CLEAN DUSTY CEILING VENTS.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MUST HANG CLEAN MOPS PROPERLY TO FACILITATE DRYING(ELIMINATING POSSIBLE PEST BREEDING AREAS).
  10. Canvass

    3 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST DETAIL CLEAN WOK STATION,PREP TABLES AND HOOD OVER COOK LINE. DETAIL CLEAN AND REMOVE GREASE AND OTHER FOOD DEBRIS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST DETAIL CLEAN FLOORS UNDER COOK LINE A\ND REMOVE FOOD DEBRIS.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • BETTER ORGANIZE CLUTTER IN SIDE STORAGE AREA AND WASHROOM.
  11. Canvass

    3 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST DETAIL CLEAN FLOORS BEHIND COOKING EQUIPMENT AND UNDER SINKS AND REMOVE GREASE AND FOOD DEBRIS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST REPLACE STAINED CEILING TILES IN WASHROOM.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MUST REMOVE ALL CLUTTER FROM FRONT STORAGE AREA. STORE ALL ITEMS 6 INCHES OFF THE FLOOR.
  12. License

    0 infractions

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