Skip to content
Loading map…

KOREAN SEOUL FOOD

560 W VAN BUREN ST, CHICAGO, IL 60607 · Restaurant

Inspection summary

KOREAN SEOUL FOOD has been inspected 3 times by Chicago Department of Public Health since October 6, 2010. The most recent inspection, on February 15, 2011, recorded 4 infractions.

None of the 3 inspections on record were free of infractions. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Protecting food from contamination, Cleaning and sanitizing and Chemicals and toxic substances.

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.

  • 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 February 7, 2011. For example: FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION

  • 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 October 6, 2010. For example: DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on October 6, 2010. For example: TOXIC ITEMS PROPERLY STORED, LABELED AND USED

  • 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 10 times across 3 separate inspections, most recently on February 15, 2011. For example: FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

  • 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 4 times across 3 separate inspections, most recently on February 15, 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 Re-Inspection

    4 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • THE KITCHEN SURFACES ARE FULL OF FOOD AND GREASE BUILDUP, WASH, RINSE AND SANITIZE ALL KITCHEN SURFACES FROM TOP TO BOTTOM.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • THE KITCHEN EQUIPMENT IS FULL OF FOOD AND GREASE BUILDUP, WASH, RINSE AND SANITIZE ALL KITCHEN EQUIPMENT FROM TOP TO BOTTOM.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • SOME COMPLIANCE FOUND, CONTINUE TO CLEAN AND MAINTAIN THE FLOORS AND BASEBOARDS SO THEY ARE SMOOTH AND SANITARY FROM CORNER TO CORNER.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • STORE WIPING CLOTHS IN SANITIZING SOLUTION IN BETWEEN USE.
  2. Complaint

    7 infractions

    • 10. SEWAGE AND WASTE WATER DISPOSAL, NO BACK SIPHONAGE, CROSS CONNECTION AND/OR BACK FLOW
      • In food establishments, there shall be adequate sewage and waste water disposal facilities that comply with all the requirements of the plumbing section of the Municipal Code of Chicago. THE STEAMTABLE DRAINED OUT WATER AND FOOD ALL OVER THE FLOOR IN THE FRONT KITCHEN AT THIS TIME. THE DRAIN WAS CLEARED AT THIS TIME.
    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • All food should be properly protected from contamination during storage, preparation, display, service, and transportation. THE UNCOVERED AND COVERED FOOD IN THE WALK IN COOLER IS STORED ON AND UNDER MOLDY SHELVING AND THE FLOOR IN SAID COOLER IS FULL OF MOLDY DIRTY FOOD BUILDUP. WASH, RINSE AND SANITIZE THE WALK IN COOLER UNTIL IT IS CLEAN AND SANITARY IN APPEARANCE.
    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • A separate and distinct offense shall be deemed to have been committed for each Minor violation that is not corrected upon re-inspection by the health authority. The previous minor violations were originally documented on 10/06/10, and include: (34) THE FLOOR IS FULL OF FOOD DEBRIS AND STAINS UNDER ALL OF THE FOOD PREPARATION EQUIPMENT. (35) THE CEILING TILE IN THE MOP CLOSET IS STILL FALLEN IN AND THE HOOD AND FILTERS ARE FULL OF GREASE AND DUST BUILDUP.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. THE KITCHEN SURFACES ARE FULL OF FOOD AND GREASE BUILDUP, WASH, RINSE AND SANITIZE ALL KITCHEN SURFACES FROM TOP TO BOTTOM.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. THE KITCHEN EQUIPMENT IS FULL OF FOOD AND GREASE BUILDUP, WASH, RINSE AND SANITIZE ALL KITCHEN EQUIPMENT FROM TOP TO BOTTOM.
    • 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. Clean and maintain the floors and baseboards so they are smooth and sanitary from corner to corner.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • Store wiping cloths in sanitizing solution in between use.
  3. Canvass

    7 infractions

    • 24. DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED
      • All dishwashing machines must be of a type that complies with all requirements of the plumbing section of the Municipal Code of Chicago and Rules and Regulation of the Board of Health. NOTED WATER LEAKING PROFUSELY FROM UNDER THE MOTOR OF DISHMACHINE (HAS A PLASTIC BIN COLLECTING THE LEAKING WATER) MUST FIX, TO PREVENT PEST HARBORAGE.
    • 25. TOXIC ITEMS PROPERLY STORED, LABELED AND USED
      • Only such poisonous and toxic materials as are required to maintain sanitary conditions may be used in food establishments and they shall not be used in any hazardous manner. FOUND 2-CANS OF OVEN CLEANER UNDER FRONT PREP TABLE; CONTAINERS OF DISHSOAP, SANITIZER & SMALL FLOOR CLEANER UNDER REAR PREP TABLE. MUST STORE SEPARATELY AWAY FROM FOOD PREP/STORAGE AREAS.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. MUST PROVIDE A SPLASH GUARD ON BOTH SIDES OF FRONT PREP AREA HANDSINK; CUTTING BOARDS WITH DEEP/DARK GROOVES MUST SMOOTH/EASILY CLEANABLE.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. FOLLOWING NEED DETAILED CLEANING: EXTETIOR & INTERIOR OF ALL COOKING & COLD HOLDING UNITS THRUOUT PREMISES, INTERIOR FLOORS OF COOLERS/FREEZER; INTERIOR PANEL OF ICE MACHINE; SHELVES OF SMALL COOLERS AT FRONT PREP AREA; INSIDE/OUTSIDE OF GARBAGE BINS; EXTRIOR OF BULK FOOD CONTAINERS-DUE TO ENCRUSTED FOOD DEBRIS/DIRT.
    • 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. FLOORS TRUOUT PREMISES (UNDER, BEHIND, AROUND ALL EQUIPMENT PREP TABLES, SINKS) & DRAINS MUST BE FREE OF GRIME/ORGANIC MATTER/DEBRIS/DIRT. MUST ELEVATE ALL STOCK ABOVE THE FLOOR (AT DRY/COLD STORAGE AREAS).
    • 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. ALL WATER-STAINED CEILING TILES IN REAR KITCHEN MUST BE REPLACED; WALLS WITH FOOD STAINS; FILTERS AT HOOD WITH HEAVY GREASE/DUST BUILD-UP MUST KEPT BE CLEAN.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors. ANY CLUTTER/UNNECESSARY ARTICLES UNDER PREP TABLES & AT FRONT CUBICLE, IN DRY STORAGE ROOM AT REAR KITCHEN-MUST BE REMOVED OR BETTER ORGANIZED, TO PREVENT PEST HARBORAGE.

Nearby inspected facilities

Own this business? Add a badge to your website