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NEW TEA GARDEN RESTAURANT

11342 S MICHIGAN AVE, CHICAGO, IL 60628 · Restaurant

Inspection summary

NEW TEA GARDEN RESTAURANT has been inspected 8 times by Chicago Department of Public Health since May 28, 2010. The most recent inspection, on July 23, 2014, found no infractions.

1 of 8 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 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 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 7 times across 4 separate inspections, most recently on April 1, 2014. 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 June 6, 2012. For example: APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

  • 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 11 times across 6 separate inspections, most recently on April 1, 2014. 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 3 times across 3 separate inspections, most recently on January 23, 2013. 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.

8 inspections

  1. Canvass

    0 infractions

  2. Complaint

    4 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • INTERNAL TEMPERATURES TAKEN OS (2) LARGE PANS OF COOKED WHITE RICE SITTING OUT ON PREP TABLE,WAS READING 122.9F AND 120.7F ALSO OBSERVED A PAN OF COOKED BEEF AT IMPROPER TEMPERATURE OF 51.8F AND A PAN OF COOKED CHICKEN AT IMPROPER TEMPERATURE OF 50.9F AND OBSERVED 26 EGGS ON CRATE SITTING OUT ON A TABLE IN THE PREP AREA,READING 49.9F THE MANAGER VOLUNTARILY DENATURED AND DESTROYED FOOD PRODUCTS,TOTAL WEIGHT 30LBS TOTAL COST $30 CRITICAL VIOLATION 7-38-005(A)
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST DEFROST ALL LARGE CHEST FREEZERS IN THE REAR PREP AREA,HAS HEAVY ICE BUILD-UP,INSTRUCTED TO CLEAN AND MAINTAIN EQUIPMENT
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • MUST PROVIDE THERMOMETERS INSIDE ALL REFRIGERATOR UNITS THROUGHOUT PREMISES
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MUST REMOVE CLUTTER FROM THE REAR STORAGE AREA AND UNDERNEATH PREP TABLES,TO PREVENT RODENT HARBORAGE
  3. Canvass

    2 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • ELEVATE ALL STOCK OFF FLOOR IN WALK-IN COOLER AND REAR STORAGE AREA.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • SEAL ALL OPENINGS IN WALLS AND CEILINGS AROUND PIPE FITTINGS IN WASHROOM. REMOVE PEELING PAINT IN CEILING IN REAR.
  4. Complaint Re-Inspection

    4 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • FOUND OPEN BOX OF FROZEN PORK CHOPS NOT PROPERLY STORED INSIDE BOX IN FREEZER.MUST PROPERLY STORE IN FOOD STORAGE BAGS.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • MISSING THEROMETERS IN 2 DOOR REFRIGERATORS. MUST INSTALL.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • STORE MOP HEADS UPRIGHT TO PREVENT INSECT BREEDING.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • STORE WASH CLOTHS IN SANITIZING SOLUTION.
  5. Short Form Complaint

    7 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • IMPROPER TEMPERATURE OF TOP PREP COOLER 53F. INSTRUCTED MANAGER TO REPAIR. COOLER MUST MAINTAIN 40F OR BELOW. COOLER IS TAGGED HELD FOR INSPECTION AND MUST NOT BE USED UNTIL REINSPECTED BY CHICAGO DEPARTMENT OF HEALTH. CRITICAL VIOLATION 7-38-005A CITATION ISSUED.
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • IMPROPER TEMPERATURE OF RAW BEEF 48.1F, PORK 49.2F, SHRIMP 52.8F STORED IN PREP COOLER, RAW EGGS 53.7-62.3F STORED ON PREP TABLE. INSTRUCTED MANAGER TO DISCARD. ALL COLD FOOD MUST BE 40F OR BELOW. CRITICAL VIOLATION 7-38-005A CITATION ISSUED.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • FOUND OPEN BOX OF FROZEN PORK CHOPS NOT PROPERLY STORED INSIDE BOX IN FREEZER.MUST PROPERLY STORE IN FOOD STORAGE BAGS.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • MISSING THEROMETERS IN 2 DOOR REFRIGERATORS. MUST INSTALL.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • STORE MOP HEADS UPRIGHT TO PREVENT INSECT BREEDING.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • FOOD HANDLERS MUST WEAR HAIR RESTRAINTS AND CLEAN APRONS.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • STORE WASH CLOTHS IN SANITIZING SOLUTION.
  6. Canvass

    2 infractions

    • 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.FOUND OPEN BOX OF FROZEN PORK CHOPS NOT PROPERLY STORED INSIDE BOX IN FREEZER.MUST PROPERLY STORE IN FOOD STORAGE BAGS.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units.MISSING THEROMETERS IN 2 DOOR REFRIGERATORS.MUST INSTALL.
  7. Complaint

    1 infraction

    • 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. MUST CLEAN DEBRIS FROM FLOORS IN REAR ROOM ALONG WALL BY TUB.
  8. Canvass

    2 infractions

    • 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.MUST CLEAN/REMOVE OLD DEBRIS FROM CARPETING AROUND/UNDER STORAGE SHELVING IN DRY STORAGE ROOM,AND STAIRS.
    • 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.OBSERVED UNCLEAN WALLS/SPIDER WEBS, ALONG DRY STORAGE CONTAINERS,MUST CLEAN.

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