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KAM FUNG RESTAURANT

216 W 22ND PL, CHICAGO, IL 60616 · Restaurant

Inspection summary

KAM FUNG RESTAURANT has been inspected 3 times by Chicago Department of Public Health since November 25, 2011. The most recent inspection, on January 25, 2013, found no infractions.

1 of 3 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, Pests and Cleaning and sanitizing.

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 December 7, 2011. For example: FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

  • 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 once on November 25, 2011. For example: OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED

  • 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 once on November 25, 2011. For example: DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED

  • 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 7 times across 2 separate inspections, most recently on December 7, 2011. For example: CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES

  • 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 3 times across 2 separate inspections, most recently on December 7, 2011. 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.

3 inspections

  1. Canvass

    0 infractions

  2. Canvass Re-Inspection

    4 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • Correct By: Saturday, February 25, 2012 Violation Codes: 7-38-005 (B), 7-38-025 Inspector Comments: INSTRUCTE TO USE FOOD GRADE CONTAINERS AND REMOVE FOOD STORED IN GROCERY BAGS IN REFRIGERATION UNITS AND FREEZERS.
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • Correct By: Saturday, February 25, 2012 Violation Codes: 7-38-005 (B), 7-38-025 Inspector Comments: INSTRUCTED TO REMOVE SINGLE USE METAL CONTAINERS.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • Correct By: Saturday, February 25, 2012 Violation Codes: 7-38-005 (B), 7-38-025 Inspector Comments: HEAVY GREASE BUILDUP ON SIDES, INTERIOR, AND EXTERIOR OF WOKS, DEEP FRYERS, UNDER AROUND COOKING EQUIPMENT, AND ATTACHED PIPING IN KITCHEN. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN SAME. CLEAN INTERIOR OF EXPOSED HAND WASH SINK, INTERIOR OF RINSE SINK, DISH MACHINE, INTERIOR OF FREEZER IN KITCHEN, INTERIOR OF PREP COOLERS, WALK IN COOLER SHELVES, BULK FOOD CONTAINERS, TO REMOVE DEBRIS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • Correct By: Saturday, February 25, 2012 Violation Codes: 7-38-030, 015, 010 (A), 005 (A) Inspector Comments: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. DETAIL CLEAN FLOORS THROUGHOUT PREP AREAS AND BASEMENT. REPLACE CRACKED FLOOR TILES AT FRONT PREP AREA.
  3. Canvass

    11 infractions

    • 19. OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED
      • The area outside of the establishment used for the storage of garbage shall be clean at all times and shall not constitute a nuisance. OUTSIDE GARBAGE AREA, WASTE GREASE AREA, AND STORAGE AREA NOT MAINTAINED. OBSERVED FOOD DEBRIS, LITTER, CARRY OUT CONTAINERS WITH FOOD/UTENSILS SURROUNDING GARBAGE AND WASTE GREASE AREA. ALSO, NUMEROUS CARDBOARD BOXES, ITEMS, CONTAINERS OF GREASE WITHOUT COVERS STORED AT OUTSIDE REAR EXIT DOOR. GREASE SPILLS ON TOP AND DRIPPING ON GROUND AT OUTSIDE GARBAGE/WASTE GREASE AREA. ALSO, CONTAINERS OF GREASE STORED IN ROOM IN BASEMENT. INSTRUCTED TO CLEAN, SANITIZE SAID AREA, REMOVE SAID ITEMS, AND PROPERLY DISPOSE/STORE GREASE TO PREVENT PEST HARBORAGE. SERIOUS 7-38-020 ISSUED.
    • 24. DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED
      • FOUND GREASE TRAP LOCATED IN REAR BASEMENT NOT MAINTAINED. GREASE TRAP FILLED TO TOP WITH GREASE AND LID OPEN. EXCESSIVE GREASE SPILLAGE THROUGHOUT REAR BASEMENT FLOORS FROM GREASE TRAP. INSTRUCTED TO CLEAN, SANITIZE GREASE TRAP AND FLOORS IN BASEMENT TO REMOVE GREASE BUILDUP. FOUL ODOR NOTED IN BASEMENT. SERIOUS 7-38-030 ISSUED.
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • INSTRUCTE TO USE FOOD GRADE CONTAINERS AND REMOVE FOOD STORED IN GROCERY BAGS IN REFRIGERATION UNITS AND FREEZERS.
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • INSTRUCTED TO REMOVE SINGLE USE METAL CONTAINERS.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • DEFROST CHEST FREEZERS TO REMOVE ICE BUILDUP IN BASEMENT. REMOVE MILK AND POP CRATES BEING USED TO STORE AND ELEVATE STOCK AND REPLACE WITH ADEQUATE SHELVING/RACKS. REMOVE CARDBOARD FROM LINING PREP TABLES/SHELVES.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • HEAVY GREASE BUILDUP ON SIDES, INTERIOR, AND EXTERIOR OF WOKS, DEEP FRYERS, UNDER AROUND COOKING EQUIPMENT, AND ATTACHED PIPING IN KITCHEN. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN SAME. CLEAN INTERIOR OF EXPOSED HAND WASH SINK, INTERIOR OF RINSE SINK, DISH MACHINE, INTERIOR OF FREEZER IN KITCHEN, INTERIOR OF PREP COOLERS, WALK IN COOLER SHELVES, BULK FOOD CONTAINERS, TO REMOVE DEBRIS.
    • 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. DETAIL CLEAN FLOORS THROUGHOUT PREP AREAS AND BASEMENT. REPLACE CRACKED FLOOR TILES AT FRONT PREP AREA.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • The walls and ceilings shall be in good repair and easily cleaned. REPLACE WATER DAMAGED CEILING PANELS BY DINING AREA AND TOILET ROOMS. REPAIR CEILING SECTION ABOVE ICE MACHINE AT BASEMENT, REMOVE CARDBOARD SECTION.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • REPLACE LIGHT BULBS AT MIDDLE SECTION AT DISH MACHINE.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • REPAIR LEAKS AT FAUCET AND HANDLES AT THREE COMPARTMENT SINK AT FRONT PREP AREA.
    • 44. ONLY AUTHORIZED PERSONNEL IN THE FOOD-PREP AREA
      • The traffic of unnecessary persons through the food preparation and the utensil washing areas is prohibited.

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