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PAKWAN INDO PAK CUISINE

6355 N MAPLEWOOD AVE, CHICAGO, IL 60659 · Restaurant

Inspection summary

PAKWAN INDO PAK CUISINE has been inspected 4 times by Chicago Department of Public Health since May 3, 2018. The most recent inspection, on March 18, 2021, found no infractions.

2 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 source, labelling and allergens and Protecting food from contamination.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 3 times on March 7, 2019. For example: PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

  • 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 March 7, 2019. 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 March 7, 2019. 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 once on March 7, 2019. For example: NON-FOOD/FOOD CONTACT SURFACES CLEAN

  • 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 6 times across 2 separate inspections, most recently on March 7, 2019. For example: IN-USE UTENSILS: PROPERLY STORED

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

    18 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • OBSERVED NO EMPLOYEES HEALTH POLICY.MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION-7-38.010-NO CITATION ISSUED)
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • OBSERVED NO CLEAN-UP OF VOMITING AND DIARRHEA PROCEDURE AND CLEAN-UP KIT ON PREMISES DURING INSPECTION. INSTRUCTED TO HAVE SAID PROCEDURE ALONG WITH REQUIRED EQUIPMENT FOR CLEAN-UP. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED. 7-38-005
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • MUST PROVIDE HAND WASHING SIGN FOR EXPOSED KITCHEN SINK
    • 23. PROPER DATE MARKING AND DISPOSITION
      • OBSERVED READY TO EAT, TIME FOR TEMPERATURE SAFETY FOR CONTROL FOODS NOT PROPERLY DATED STORED IN REACH IN COOLER. INSTRUCTED TO PROVIDE PROPER DATE MARKING WITH DISPOSITION DATE FOR RTE FOODS PREPARED ON SITE AND HELD OVER 24 HOURS IN COLD HOLDING UNIT. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED. 7-38-005
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • MUST STORE ALL FOOD AND FOOD CONTAINERS 6 INCHES ABOVE FLOOR.
    • 40. PERSONAL CLEANLINESS
      • MUST REMOVE ALL JEWELRY EXCEPT PLAIN WEDDING BAND FROM HANDS WHILE WORKING WITH EXPOSED FOOD
    • 43. IN-USE UTENSILS: PROPERLY STORED
      • MUST STORED UTENSILS THE WAY SO HANDLE DOESN'T TOUCH FOOD.
    • 44. UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED
      • ALL UTENSILS STORED IN HALLWAY BY REAR EXIT SHOULD BE REMOVED TO SAFE ,COVERED AND PROTECTED AREA. SHOULD NOT STORE FOOD ITEMS UNDER EXPOSED SEWAGE OR WASTE WATER PIPES.
    • 45. SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED
      • ALL SINGLE SERVICE ITEMS STORED UNDER SEWAGE AND WASTE WATER PIPES IN REAR HALLWAY SHOULD BE STORED IN SAFE COVERED AND PROTECTED LOCATION
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • MUST REPAIR OR REMOVE REACH IN STAND UP COOLER AND FOOD PREP COOLER THAT ARE NOT IN USE.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • MUST CLEAN FOOD DEBRIS BUILD UP FROM STOWE,WHEEL BASES OF ALL EQUIPMENT.MUST CLEAN GREASE BUILD UP FROM EXTERIOR HOOD
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • MUST PROVIDE PROPER BACK FLOW PREVENTION ON MOP SINK FAUCET
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • IF USED FOR FOOD STORAGE REAR EXIT HALLWAY MUST HAVE SMOOTH EASY CLEANABLE CEILING AND WASTE WATER PIPES SHOULD NOT BE EXPOSED
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • MOPS SHOULD BE STORED IN MOP SINK AREA TO DRAIN IN TO MOP SINK
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • MUST REPLACE DAMAGE CEILING TILES WITH SMOOTH EASY CLEANABLE TILES
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • MUST PROVIDE PROPER INTENSITY LIGHTNING FOR REAR HALLWAY STORAGE AREA
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • OBSERVED NO FOOD HANDLER'S TRAINING CERTIFICATION FROM EMPLOYEE. INSTRUCTED THAT ALL EMPLOYEE'S MUST COMPLY WITH FOOD HANDLER'S TRAINING IN ACCORDANCE WITH THE FOOD HANDLING REGULATION ENFORCEMENT ACT.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • NOTED CERTIFIED FOOD MANAGERS ON DUTY WITH NO ALLERGEN TRAINING CERTIFICATION. INSTRUCTED MANAGEMENT THAT ALL FOOD SERVICE MANAGERS ARE REQUIRED TO HAVE THE ALLERGEN TRAINING CERTIFICATION.
  3. License

    3 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • RUBBER DOOR GASKET ON THE TALL REACH-IN COOLER IN POOR REPAIR. SEALED WITH UNEVEN GLUE LEAVING OPEN GAPS AND SEAMS. MUST PROPERLY REPLACE DAMAGED RUBBER DOOR GASKET.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOOR OF WALK-IN COOLER IN POOR REPAIR WITH RUST, BUCKLED METAL, OPEN SEAMS AND GAPS. CRACKED FLOOR TILES UNDER THE COOKS LINE EQUIPMENT. MUST REPAIR ALL TO BE SMOOTH AND CLEANABLE.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • EXPOSED DUCT WORK AND INSULATION ABOVE THE THREE COMPARTMENT SINK. MUST INSTALL A DROP CEILING BETWEEN DUCT WORK AND THREE COMPARTMENT SINK. DIRTY METAL RACK SHELVING ABOVE THE THREE COMPARTMENT SINK AND REAR DRY STORAGE. MUST CLEAN AND MAINTAIN.---WALL BEHIND THE MOP SINK WITH OPEN HOLES, GAPS, SEAMS.---WALL AT THE FRONT WINDOW PREP AREA WITH PEELING PLASTER. MUST MAKE ALL SMOOTH AND CLEANABLE, SEAL ALL OPENINGS IN ALL WALLS. MISSING WALL BASEBOARD COVING THROUGHOUT THE KITCHEN PREP AREA. MUST INSTALL BASEBOARD COVING.
  4. License

    0 infractions

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