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NIGHT MARKET RESTAURANT

4461 N PULASKI RD, CHICAGO, IL 60630 · Restaurant

Inspection summary

NIGHT MARKET RESTAURANT has been inspected 4 times by Chicago Department of Public Health since October 20, 2020. The most recent inspection, on March 17, 2022, 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: Food temperature control, Handwashing and staff hygiene and Protecting food from contamination.

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 6 times across 2 separate inspections, most recently on May 10, 2021. For example: PROPER HOT HOLDING TEMPERATURES

  • 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 May 10, 2021. For example: PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

  • 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 2 times across 2 separate inspections, most recently on May 10, 2021. For example: CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

  • 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 2 times across 2 separate inspections, most recently on October 27, 2020. For example: NON-FOOD/FOOD CONTACT SURFACES CLEAN

  • 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 once on May 10, 2021. For example: PROPER DATE MARKING AND DISPOSITION

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

    19 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • OBSERVED NO VERIFIABLE HEALTH POLICY ON SITE AT TIME OF INSPECTION. LEFT TEMPLATE AND INSTRUCTED TO MAINTAIN VERIFIABLE HEALTH POLICY SIGNED BY ALL EMPLOYEES ON SITE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION 7-38-010. NO CITATION ISSUED.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • OBSERVED NO KIT AND PROCEDURE ON SITE FOR RESPONDING TO VOMIT AND DIARRHEA. LEFT ONE PAGER AND INSTRUCTED TO MAINTAIN PROCEDURE AND KIT WITH ALL NECESSARY SUPPLIES INCLUDING A SANITIZER RATED AS EFFECTIVE AGAINST NOROVIRUS ON SITE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION 7-38-005. NO CITATION ISSUED.
    • 21. PROPER HOT HOLDING TEMPERATURES
      • OBSERVED COOKED RICE IN RICE WARMER LOCATED IN REAR FOOD PREP AREA HELD AT IMPROPER TEMPERATURE OF 102.6F. MANAGEMENT VOLUNTARILY DISCARDED AND DENATURED APPROXIMATELY 5LBS OF RICE VALUED AT APPROXIMATELY$10. INSTRUCTED TO MAINTAIN ALL HOT TCS ITEMS AT OR ABOVE 135F AT ALL TIMES. PRIORITY VIOLATION 7-38-005. CITATION ISSUED.
    • 22. PROPER COLD HOLDING TEMPERATURES
      • OBSERVED COOKED BARBEQUE RIBS HELD IN 2 DOOR REFRIGERATOR ON HOT LINE HELD AT IMPROPER TEMPERATURE OF 93.5F. MANAGEMENT VOLUNTARILY DISCARDED AND DENATURED APPROXIMATELY 2LBS OF PRODUCT VALUED AT APPROXIMATELY $20. INSTRUCTED TO MAINTAIN ALL COLD TCS ITEMS AT OR BELOW 41F AT ALL TIMES. PRIORITY VIOLATION 7-38-005. CITATION COMBINED WITH ABOVE VIOLATION.
    • 23. PROPER DATE MARKING AND DISPOSITION
      • OBSERVED STEW PREPARED YESTERDAY STORED IN WALK-IN COOLER WITH NO DATE MARKING. MANAGEMENT VOLUNTARILY DISCARDED AND DENATURED APPROXIMATELY 2LBS OF PRODUCT VALUED AT APPROXIMATLEY $50. INSTRUCTED TO PROPERLY DATEMARK ALL TCS ITEMS PREPARED ON SITE AND HELD MORE THAN 24 HOURS. PRIORITY FOUNDATION VIOLATION 7-38-005. CITATION ISSUED.
    • 35. APPROVED THAWING METHODS USED
      • OBSERVED SHRIMP BEING IMPROPERLY THAWED BY SITTING IN PREP SINK. INSTRUCTED TO THAW UNDER COLD RUNNING WATER.
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • OBSERVED NO THERMOMETERS INSIDE PREP COOLERS LOCATED IN EITHER FOOD PREP AREA. INSTRUCTED TO PROVIDE.
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • OBSERVED FOOD STORED IN OPEN CANS. INSTRUCTED TO STORE UNUSED PRODUCT IN REUSABLE, FOOD GRADE CONTAINERS.
    • 40. PERSONAL CLEANLINESS
      • OBSERVED 2 MALE COOKS IN REAR FOOD PREP AREA PREPARING FOOD WITH NO HAIR RESTRAINTS. INSTRUCTED TO PROVIDE HAIR RESTRAINTS FOR ALL FOOD PREP AREA PERSONNEL.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED DIRTY FRYER OIL APPEARING TO BE DARK BLACK IN COLOR WITH A YELLOW FOAM ON TOP. INSTRUCTED TO CHANGE FRYER OIL REGULARLY TO MAINTAIN CLEAN FRYER OIL.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED CAN OPENER IN REAR KITCHEN PREP AREA COVERED IN FOOD DEBRIS AND GRIME. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED CUTTING BOARDS THROUGHOUT REAR FOOD PREP AREA COVERED IN DEEP GROOVES AND DARK STAINS. INSTRUCTED TO REPAIR OR REPLACE AND MAINTAIN SMOOTH, CLEANABLE SURFACES.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • OBSERVED SLOW DRAINING EXPOSED HANDSINK NEXT TO WALK-IN COOLER. INSTRUCTED TO REPAIR AND MAINTAIN IN GOOD CONDITION.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED SMALL AMOUNT OF STANDING WATER AND UNPLEASANT ODOR IN BASEMENT NEAR HOT WATER HEATER ROOM. INSTRUCTED TO CORRECT.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED HEAVY BUILD UP OF GREASE, GRIME, FOOD DEBRIS, AND DIRT UNDERNEATH, BEHIND AND ON THE SIDES OF ALL EQUIPMENT AND INSIDE OF MICROWAVES. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN IN GOOD CONDITION.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • OBSERVED HEAVY BUILD UP OF GREASE AND GRIME ON FILTERS IN HOOD OVER COOK LINE. INSTRUCTED TO CORRECT AND MAINTAIN IN GOOD CONDITION.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • OBSERVED NO FOOD HANDLER TRAINING CERTIFICATES ON SITE AT TIME OF INSPECTION. INSTRUCTED ALL STAFF SHOULD COMPLETE FOOD HANDLER TRAINING AND MAINTAIN RECORDS THEREOF ON SITE AT ALL TIMES.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • OBSERVED CERTIFIED MANAGER WITHOUT ALLERGEN TRAINING. INSTRUCTED ALL EMPLOYEES HOLDING CITY OF CHICAGO FOODSERVICE MANAGER CERTIFICATES TO COMPLETE ALLERGEN TRAINING AND MAINTAIN RECORDS THEREOF ON SITE AT ALL TIMES.
    • 61. SUMMARY REPORT DISPLAYED AND VISIBLE TO THE PUBLIC
      • OBSERVED NO SUMMARY FROM PREVIOUS INSPECTION POSTED FOR PUBLIC VIEW. LEFT NEW SUMMARY AND INSTRUCTED TO POST FOR PUBLIC VIEW. PRIORITY FOUNDATION VIOLATION 7-42-010(B). NO CITATION ISSUED.
  3. License Re-Inspection

    4 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • 2-102.14(O) 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.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • 4-602.13 CLEAN THE INTERIOR OF THE DEEP FRYERS, BOTTOM SHELF OF THE PREP TABLE IN THE REAR PREP AREA, AND SHELVES ABOVE THE PREP COOLER IN THE REAR PREP AREA.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6-501.12 CLEAN THE GREASE ON THE FLOOR UNDERNEATH AND BEHIND THE COOKING EQUIPMENT IN THE REAR FOOD PREP AREA.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • 6-501.14 CLEAN THE EXCESSIVE GREASE ON THE VENTILATION HOOD AND FILTERS IN THE REAR FOOD PREP AREA.
  4. License

    14 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 AND SUPPLIES ON THE PREMISES TO RESPOND TO VOMIT AND DIARRHEAL EVENTS. MANAGEMENT INSTRUCTED TO PROVIDE BOTH. PRIORITY FOUNDATION 7-38-005. NO CITATION ISSUED.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED NO HOT WATER PROVIDED AT THE EXPOSED HAND WASHING SINKS IN THE FRONT PREP AREA. MANAGEMENT INSTRUCTED TO PROVIDE HOT WATER ABOVE 100F AT ALL HANDWASHING SINKS. PRIORITY 7-38-030(C). NO CITATION ISSUED.
    • 33. PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
      • OBSERVED THE 2 DOOR PREP COOLER IN THE REAR PREP AREA WITH AN AIR TEMPERATURE OF 50F. MANAGEMENT INSTRUCTED TO REPAIR AND MAINTAIN THE COOLER BELOW 41F. PRIORITY 7-38-005. NO CITATION ISSUED.
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • OBSERVED NO METAL STEM PROBE THERMOMETER ON THE PREMISES TO TAKE HOT AND COLD FOOD TEMPERATURES. MANAGEMENT INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION 7-38-005. NO CITATION ISSUED.
    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • OBSERVED NO PEST CONTROL LOG BOOK ON THE PREMISES. MANAGEMENT INSTRUCTED TO PROVIDE A PEST CONTROL LOG BOOK FROM A LICENSED PEST CONTROL COMPANY. PRIORITY FOUNDATION 7-38-020(C). NO CITATION ISSUED.
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • OBSERVED FOOD NOT PROTECTED FROM CONTAMINATION BY THE PUBLIC. MANAGEMENT INSTRUCTED TO PROVIDE A BARRIER OR SNEEZEGUARD AT THE FRONT PREP AREA IN FRONT OF THE STEAM TABLE AND ON THE SIDE NEXT TO THE STOVETOP. MUST ALSO PROVIDE A BARRIER AT THE SIDE ENTRY OF THE FRONT PREP AREA TO PREVENT CONTAMINATION BY CUSTOMERS. PRIORITY 7-38-005. NO CITATION ISSUED.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • CLEAN THE INTERIOR OF THE DEEP FRYERS, BOTTOMO SHELF OF THE PREP TABLE IN THE REAR PREP AREA, AND SHELVES ABOVE THE PREP COOLER IN THE REAR PREP AREA.
    • 50. HOT & COLD WATER AVAILABLE; ADEQUATE PRESSURE
      • OBSERVED NO HOT WATER PROVIDED TO THE EXPOSED HAND WASHING SINKS AND 3 COMPARTMENT SINK AT THE FRONT PREP AREA. MANAGEMENT INSTRUCTED TO PROVIDE HOT WATER ABOVE 110F AT THE 3 COMPARTMENT SINK. PRIORITY 7-38-030(C). NO CITATION ISSUED.
    • 54. GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED
      • OBSERVED NO OUTSIDE GARBAGE DUMPSTER PROVIDED ON THE PREMISES. MANAGEMENT INSTRUCTED TO PROVIDE A GARBAGE DUMPSTER FROM A COMMERCIAL REFUSE REMOVAL COMPANY. PRIORITY FOUNDATION 7-38-020(B). NO CITATION ISSUED.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • CLEAN THE GREASE ON THE FLOOR UNDERNEATH AND BEHIND THE COOKING EQUIPMENT IN THE REAR FOOD PREP AREA.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • MUST PROVIDE A WORKING VENTILATION FAN IN THE EMPLOYEE WASHROOM.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • CLEAN THE EXCESSIVE GREASE ON THE VENTILATION HOOD AND FILTERS IN THE REAR FOOD PREP AREA.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • OBSERVED THE CERTIFIED FOOD MANAGER WITHOUT AN ALLERGEN TRAINING CERTIFICATE. MANAGEMENT INSTRUCTED THAT ALL CERTIFIED FOOD MANAGERS MUST SHOW PROOF OF TRAINING.

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