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NUMBER I CHOP SUEY

3338 N WESTERN AVE, CHICAGO, IL 60618 · Restaurant

Inspection summary

NUMBER I CHOP SUEY has been inspected 4 times by Chicago Department of Public Health since August 11, 2010. The most recent inspection, on September 18, 2012, 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 Food source, labelling and allergens.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 once on April 28, 2011. 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 April 28, 2011. For example: HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS.

  • 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 April 28, 2011. For example: FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

  • 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 April 28, 2011. 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 5 times across 3 separate inspections, most recently on April 28, 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.

4 inspections

  1. Canvass

    0 infractions

  2. Complaint

    8 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • All cold food shall be stored at a temperature of 40F or less. OBSERVED POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES, ABOUT 20 LBS. OF RICE AT 113.1F AND ABOUT 2 LBS OF CKD CHICKEN AT 72.7F, BOTH CONTAINERS ON TOP OF PREP TABLE. NO TEMPERATURE LOGS PROVIDED. INADEQUATE FOOD PROTECTION. INSTRUCTED MANAGER, COLD FOODS MUST BE AT 40F OR BELOW, AND HOT FOODS AT 140F OR HIGHER. FOOD ITEMS DISCARDED. V=$100.00. CRITICAL CITATION ISSUED, 7-38-005[A].
    • 6. HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS.
      • All employees who handle food shall wash their hands as often as necessary to maintain a high degree of personal cleanliness and should conform to hygienic practices prescribed by the Board of Health. OBSERVED FOOD HANDLER EATING AND GOING BACK TO HANDLE/PREPARED POTENCIALLY HAZARDOUS FOODS WITHOUT WASHING HIS HANDS. INSTRUCTED, HAND MUST BE WASHED WITH WARM WATER AND SOAP AFTER ANY CONTAMINATING CONDITION, BEFORE RETURNING TO WORK. CRITICAL CITATION ISSUED, 7-38-010[A].
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • All food not stored in the original container shall be stored in properly labeled containers. MUST LABEL PREP FOODS INSIDE WALK IN COOLER, AND DRIED FOOD STORAGE CONTAINERS.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • All utensils shall be thoroughly cleaned and sanitized after each usage. EXCESSIVE GREASE BUILD UP ON COOKING EQUIPMENT, MUST CLEAN-SANITIZE; COOLERS, COOKING EQUIPMENT, STORAGE SHELVES UNDER FRONT SERVING COUNTER, MOP SINK, BOTTOM PANELS OF PREP TABLES, FREEZER, MICROWAVE OVEN, DRIED FOOD STORAGE CONTAINERS, ALL LEGS OF KITCHEN EQUIPMENT, ETC..
    • 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. EXCESSIVE DEBRIS AND GREASE BUILD UP THRU-OUT PREMISES, MUST CLEAN FLOORS, UNDER, BEHIND, BETWEEN EQUIPMENT, AT CORNERS AND ALONG WALLS.
    • 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. MUST SEAL OPENING AROUND PIPES NEAR CEILING, TO PREVENT PEST ENTRY. MUST CLEAN HOOD AND FILTERS ABOVE COOKING EQUIPMENT, REPLACE DAMAGED CEILING PANELS THRU-OUT KITCHEN AND CLEAN WALLS SAME AREA.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • EXCESSIVE CLUTTER IN WASHROOM AND REAR STORAGE ROOM, MUST REMOVE UNNECESSARY ARTICLES, CLEAN AND ORGANIZE TO PREVENT PEST HARBORAGE. ARTICLES MUST BE STORED OFF FLOORS, AWAY FROM WALLS.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • CLEANING TOWELS MUST BE PROPERLY STORED.
  3. Short Form Complaint

    5 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED RUSTY COOLER STORAGE RACKS INSTRUCTED TO REMOVE RUST.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • .OBSERVED THE FOLLOWING ITEMS NOT CLEAN WOK STATION INTERIOR OF COOLERS, INTERIOR OF FRYER DOORS EXTERIOR OF BULK CONTAINERS REAR STORAGE SHELF,INSTRUCTED TO CLEAN ALSO CLEAN AND SANITIZE ALL CUTTING BOARDS. ----------------OBSERVED GREASE AND DUST BUILD-UP ON PREMISES (CEILING AND CEILING VENT COVER, FRONT AND BEHIND COUNTER, AROUND PIPES, HOOD AND FILTERS, ELECTRICAL FIXTURES AND PREP SHELVES). INSTRUCTED TO CLEAN AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED FLOOR NOT CLEAN IN THE FOLLOWING AREAS UNDER COOKING EQUIPMENT, REAR STORAGE, AND REAR RESTROOM.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • OBSERVED THE LIGHT SHIELDS NOT CLEAN REAR PREP, RESTROOM, AND FRONT DUSTY MUST REMOVE THE DUST.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • OBSERVED CLUTTER IN REAR RESTROOM REMOVE ITEMS NOT BEING USED.
  4. Canvass

    5 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.OBSERVED RUSTY COOLER STORAGE RACKS INSTRUCTED TO REMOVE RUST.
    • 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. All utensils shall be thoroughly cleaned and sanitized after each usage.OBSERVED THE FOLLOWING ITEMS NOT CLEAN WOK STATION INTERIOR OF COOLERS, INTERIOR OF FRYER DOORS EXTERIOR OF BULK CONTAINERS REAR STORAGE SHELF,INSTRUCTED TO CLEAN ALSO CLEAN AND SANITIZE ALL CUTTING BOARDS.
    • 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.OBSERVED FLOOR NOT CLEAN IN THE FOLLOWING AREAS UNDER COOKING EQUIPMENT, REAR STORAGE, AND REAR RESTROOM.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces. Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities.OBSERVED THE LIGHT SHIELDS NOT CLEAN REAR PREP, RESTROOM, AND FRONT DUSTY MUST REMOVE THE DUST
    • 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.OBSERVED CLUTTER IN REAR RESTROOM REMOVE ITEMS NOT BEING USED.

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