Skip to content
Loading map…

MONGOLIAN CUISINE

4640 N CUMBERLAND AVE, CHICAGO, IL 60656 · Restaurant

Inspection summary

MONGOLIAN CUISINE has been inspected 4 times by Chicago Department of Public Health since January 15, 2016. The most recent inspection, on December 19, 2018, found no infractions.

1 of 4 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: Handwashing and staff hygiene, Food temperature control and Food source, labelling and allergens.

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.

  • 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 2 separate inspections, most recently on November 27, 2018. For example: PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

  • 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 3 times across 2 separate inspections, most recently on November 27, 2018. For example: THERMOMETERS PROVIDED & ACCURATE

  • 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 November 27, 2018. For example: PROPER DATE MARKING AND DISPOSITION

  • 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 November 27, 2018. For example: CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

  • 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 November 27, 2018. For example: UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED

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.

4 inspections

  1. Canvass

    0 infractions

  2. Canvass

    15 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • OBSERVED NO WRITTEN EMPLOYEE HEALTH POLICY ON THE PREMISES. MANAGEMENT INSTRUCTED TO PROVIDE A SIGNED EMPLOYEE HEALTH POLICY FOR EACH EMPLOYEE. PRIORITY FOUNDATION 7-38-010,NO CITATION ISSUED. - -
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • OBSERVED NO CLEAN UP PROCEDURE ON THE PREMISES FOR VOMIT AND DIARRHEAL EVENTS. MANAGEMENT INSTRUCTED TO PROVIDE A CLEAN UP PROCEDURE AND SUPPLIES. PRIORITY FOUNDATION 7-38-005,NO CITATION ISSUED.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED NO HAND SOAP AT HAND WASHING SINK IN FOOD PREP AREA WHILE EMPLOYEE ACTIVELY PREPARING FOODS DURING THIS INSPECTION.HAND WASHING SINK SHALL BE PROVIDED WITH A SUPPLY OF HAND CLEANING LIQUID AND MAINTAIN AT ALL TIMES. PRIORITY FOUNDATION VIOLATION 7-38-030(C),CITATION ISSUED. - COS.
    • 23. PROPER DATE MARKING AND DISPOSITION
      • OBSERVED READY-TO-EAT, TCS FOODS SUCH AS (MEAT BALLS,SALADS,SOUPS ETC) NOT DATE MARKED TO INDICATED THE DATE IN WHICH THE FOOD MUST BE CONSUMED OR DISCARDED. FOOD MUST BE DISCARDED WITHIN 7 DAYS AFTER THE DATE IT WAS PREPARED, WITH THE DATE OF PREPARATION COUNTING AS DAY 1. PRIORITY FOUNDATION 7-38-005,NO CITATION ISSUED. -
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • INSTRUCTED TO PROVIDE A METAL STEM THERMOMETER FOR MONITORING FOOD TEMPERATURES AND TO MAINTAIN.PRIORITY FOUNDATION VIOLATION 7-38-005,NO CITATION ISSUED.
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • OBSERVED NO THERMOMETER IN REAR REFRIGERATOR FOOD PREP AREA.INSTRUCTED TO PROVIDE AND MAINTAIN THERMOMETERS IN REFRIGERATION UNITS.
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • OBSERVED NO SPLASH GUARD AT HAND SINK IN FOOD PREP AREA.INSTRUCTED TO PROVIDE A SPLASH GUARD AT THE RIGHT SIDE OF THE HAND SINK NEXT TO DISHWASHING 3 COMPARTMENT SINK AND TO MAINTAIN.
    • 40. PERSONAL CLEANLINESS
      • OBSERVED COOK IN FOOD PREP AREA WITH NO HAIR RESTRAINT.INSTRUCTED TO PROVIDE FOOD EMPLOYEE WITH HAIR RESTRAINT AND MAINTAIN WHEN WORKING AROUND OPEN FOODS.
    • 44. UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED
      • ALL CLEAN UTENSILS,POTS,PANS, TRAYS, FOOD CONTAINERS MUST BE PROPERLY STORED AND INVERTED TO PREVENT CONTAMINATION BEFORE USE (HANDLES-UP).
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • INSTRUCTED TO PROVIDE FOOD GRADE STORAGE BAGS OR CONTAINERS FOR PROPER STORING OF FOODS IN COOLERS NOT IN GROCERY PLASTIC BAGS AND TO MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • INSTRUCTED TO REPLACE WATER STAINED CEILING TILES IN TOILET ROOM AND TO MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • FLOORS ALONG WALLS AND IN ALL CORNERS THROUGHOUT THE PREMISES IN NEED FOR FURTHER CLEANING TO REMOVE SPILLED FOOD DEBRIS AND TO MAINTAIN.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • INSTRUCTED TO REMOVE ACCUMULATION OF DUSTS ON VENTILATION COVER IN TOILET ROOM AND TO MAINTAIN.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • FOOD HANDLER WITH NO PROOF OF FOOD HANDLER TRAINING.INSTRUCTED TO PROVIDE.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • PERSON(S) THAT HAVE A CITY OF CHICAGO FOOD SANITATION CERTIFICATE MUST ALSO HAVE A FOOD ALLERGEN TRAINING/CERTIFICATE AND MAINTAIN. - -
  3. Canvass

    10 infractions

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO CERTIFIED FOOD MANAGER ON SITE WHILE PREPARING AND SERVING POTENTIALLY HAZARDOUS FOODS SUCH AS MONGOLIAN BEEF STIR FRY, LIVER AND ONIONS, BEEF DUMPLING, ETC. ALSO NO CITY OF CHICAGO SANITATION CERTIFICATE POSTED ON SITE. SERIOUS VIOLATION 7-38-012. CHIMEGSANAA SUREN ARRIVED ON SITE AT 12:15PM WITH HER CITY OF CHICAGO CERTIFICATE OF SANITATION. INSTRUCTED MANAGER THAT CITY OF CHICAGO CERTIFICATE MUST BE POSTED IN PLAIN VIEW FOR THE CUSTOMER AND CERTIFIED FOOD MANAGER MUST BE ON SITE WHILE PREPARING AND SERVING POTENTIALLY HAZARDOUS FOOD.
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • LABEL AND DATE ALL READY TO EAT POTENTIALLY HAZARDOUS FOODS INSIDE THE REACH IN COOLER AND MAINTAIN.
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • ALL CLEAN UTENSILS,POTS,PANS, TRAYS, FOOD CONTAINERS MUST BE STORED UPSIDE DOWN/INVERTED TO PREVENT DUST ACCUMULATION AND POSSIBLE CONTAMINATION.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST REPLACE GROCERY BAGS BEING USED TO STORE FROZEN MEAT AND PRODUCE INSIDE THE COOLERS AND FREEZERS WITH FOOD GRADE STORAGE BAGS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN IN DETAIL THE FLOOR ALONG THE WALL BASE, ALL CORNER, UNDER AND BEHIND THE COOLERS, COOKING EQUIPMENT,AND 3 COMPT SINK WITH GREASE AND DUST ACCUMULATED. MUST CLEAN IN DETAIL AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • CEILING VENT COVER INSIDE THE WASHROOM WITH ACCUMULATED DUST . MUST CLEAN,REMOVE DUST AND MAINTAIN. WATER STAINED CEILING TILES IN THE DINING AREA,AND INSIDE THE WASHROOM. MUST REPLACE CEILING TILES AND MAINTAIN.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • BURNED OUT LIGHT BULB ON THE HOOD IN THE COOK LINE. MUST REPLACE AND MAINTAIN.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • EMPLOYEE PREPARING AND COOKING FOOD MUST WEAR A HAIR RESTRAINT TO CONFINE THE HAIR.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • ALL WIPING CLOTH FOR WIPING THE PREP TABLES, CHOPPING BOARD, DINING TABLES, MUST BE STORED ON A BUCKET WITH SANITIZING SOLUTION.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • NO FOOD HANDLERS CERTIFICATE AVAILABLE AT THIS TIME. MUST PROVIDE.
  4. License

    6 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • INSTRUCTED TO REMOVE FOIL LINER ON PREP AND COUNTER SHELVES IN PREP/COOKING AREA.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN INTERIOR SURFACES AND RACKS WITH FOOD DEBRIS INSIDE ALL COOLERS INCLUDING RUBBER GASKET AROUND COOLER DOORS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • INSTRUCTED TO CLEAN AND MAINTAIN KITCHEN HOOD AND FILTERS WITH GREASE AND DUST BUILD-UP. MUST REPLACE WATER STAINED CEILING TILES ABOVE PREP/COOKING AREA.----------MUST CLEAN AND MAINTAIN WALL WITH DRIED FOOD SPILLAGE AROUND PREP/COOKING AREA.-------MUST CLEAN AND MAINTAIN CEILING VENT COVER ABOVE DINING AREA.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • LIGHTS MUST BE SHIELDED OR PROVIDE SHATTER PROOFED LIGHT BULBS.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • INSTRUCTED TO PROVIDE THERMOMETER VISIBLE INSIDE ALL COOLERS.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • INSTRUCTED TO CLEAN AND REMOVE UNNECESSARY ARTICLES AND UNUSED EQUIPMENT AND UTENSILS IN PREP AREA TO PREVENT PEST HARBORAGE.

Nearby inspected facilities

Own this business? Add a badge to your website