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SEE THRU CHINESE

7118 S WESTERN AVE, CHICAGO, IL 60636 · Restaurant

Inspection summary

SEE THRU CHINESE has been inspected 15 times by Chicago Department of Public Health since February 18, 2010. The most recent inspection, on April 29, 2019, found no infractions.

1 of 15 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 source, labelling and allergens, Cleaning and sanitizing 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 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 4 times across 3 separate inspections, most recently on December 6, 2018. For example: PROPER DATE MARKING AND DISPOSITION

  • 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 on December 6, 2018. For example: WIPING CLOTHS: PROPERLY USED & STORED

  • 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 December 6, 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 once on March 18, 2013. For example: POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

  • 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 31 times across 12 separate inspections, most recently on October 26, 2017. For example: FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

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.

15 inspections

  1. Canvass

    0 infractions

  2. Canvass

    8 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • FOUND NO EMPLOYEE HEALTH POLICY ON SITE. INSTRUCTED TO IMPLEMENT A POLICY IN WHICH ALL MANAGERS, FOOD/CONDITIONAL EMPLOYEES ACKNOWLEDGE THEIR RESPONSIBILITIES FOR REPORTING ANY ILLNESSES THAT IS TRANSMISSIBLE THROUGH FOOD. PRIORITY FOUNDATION 7-38-012 NO CITATION ISSUED
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • FOUND NO PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS ON SITE. INSTRUCTED TO IMPLEMENT A PROCEDURE AND PROVIDE ALL SUPPLIES NECESSARY TO HANDLE THESE EVENTS. PRIORITY FOUNDATION VIOLATION 7-38-005 NO CITATION ISSUED
    • 23. PROPER DATE MARKING AND DISPOSITION
      • FOUND A VARIETY OF FOODS (BEEF, SHRIMP, EGG ROLLS, CHICKEN, PORK, ETC.)STORED IN THE WALK IN AND PREP COOLER NOT PROPERLY LABELED. INSTRUCTED TO LABEL ANY FOODS THAT HAVE BEEN PREPARED AND/OR REMOVED FROM ITS ORIGINAL PACKAGING THAT WILL BE HELD FOR MORE THAN 24 HOURS. PRIORITY FOUNDATION VIOLATION 7-38-005 NO CITATION ISSUED
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • THE BULK INGREDIENT CONTAINERS NEEDS TO BE LABELED. INSTRUCTED TO LABEL AND MAINTAIN.
    • 41. WIPING CLOTHS: PROPERLY USED & STORED
      • WIPING CLOTHS NOT PROPERLY STORED. INSTRUCTED TO STORE IN SANITIZING SOLUTION (MUST BE AT THE REQUIRED PPM) WHEN NOT IN USE.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • THE FOLLOWING NEEDS TO BE DETAILED CLEANED: THE RUBBER GASKETS INSIDE THE PREP REACH IN COOLERS, THE INTERIOR/EXTERIOR OF THE DEEP FRYERS, THE STORAGE RACKS INSIDE THE WALK IN COOLER/FREEZER AND FOOD PREP AREA AND THE FOOD PREP TABLES. INSTRUCTED TO DETAIL CLEAN TO REMOVE FOOD, THICK DIRT/DUST BUILD UP, GREASE AND DEBRIS. MAINTAIN CLEAN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • THE FLOOR DRAINS AND FLOORS IN THE CORNERS, UNDER/AROUND THE COOKING/COOLING EQUIPMENT AND STORAGE RACKS HAVE DIRT, FOOD AND DEBRIS. INSTRUCTED TO DETAIL CLEAN THE FLOOR DRAINS AND FLOORS. ALSO, THE WALLS/VENTS AROUND THE COOKING EQUIPMENT AND SINKS HAVE FOOD, GREASE AND DIRT ON THEM. INSTRUCTED TO CLEAN AND MAINTAIN THE WALLS AND VENTS.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • NO ALLERGEN TRAINING CERTIFICATE AVAILABLE. INSTRUCTED ALL CITY OF CHICAGO CERTIFIED FOOD MANAGERS TO TAKE THE ALLERGEN TRAINING AND PROVIDE PROOF REQUIREMENT WAS MET.
  3. Complaint

    3 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • KNIVES IMPROPERLY STORED INBETWEEN PREP TABLE AND COOLER. INSTD TO STORE PROPERLY
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • GROCERY BAGS BEING USED TO STORE FOOD. INSTD TO USE PROPER FOOD GRADE CONTAINERS.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INBETWEEN FRYERS NOT CLEAN, EXCESSIVE GREASE. INSTD TO CLEAN AND MAINTAIN.
  4. Canvass

    6 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST REPALCE RUBBER GASKET AT THE 2 DOOR REACH-IN COOLER GASKET IS IN POOR REPAIR,INSTRUCTED TO REPAIR
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST DETAIL CLEAN COOKING EQUOIPMENT OF HEAVY GREASE BUILD-UP ESPECIALLY FILTERS ABOVE STOVE,CLEAN INTERIOR OF REACH-IN COOLER OF FOOD DEBRIS AND CLEAN SHELVES INSIDE THE WALK-IN COOLER,INSTRUCTED TO CLEAN AND MAINTAIN EQUIPMENT
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST DETAIL CLEAN FLOORS OF GREASE BUILD-UP UNDERMEATH GRILLS AND PREP TABLES
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST CLEAN VENTS OF DUST BUILD-UP IN THE KITCHEN AREA ESPECIALLY NEAR STOVE AND DETAIL CLEAN LIGHT SHIELD COVERS OF DUST BUID-UP ,INSTRUCTED TO CLEAN AND MAINTAIN AREA
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MUST ELEVATE FOOD PRODUCTS 6 INCHES OFF THE FLOOR INSIDE THE WALK-IN COOLER
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • MUST STORE WIPING CLOTHS IN A SANITIZING SOLUTION WHEN NOT IN USE AT FOOD PREP AREA
  5. Complaint

    4 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED FROZEN MEATS AND OTHER FOODS STORED IN PLASTIC GROCERY BAGS IN THE WALK-IN FREEZER. MANAGEMENT INSTRUCTED TO USE ONLY FOOD GRADE STROAGE BAGS.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • DETAIL CLEAN THE DRY STORAGE SHELVES AND WIRE STORAGE SHELVES, PREP TABLES, MICROWAVE, SHELVES IN THE WALK-IN COOLER.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • REMOVE THE CARDBOARD USED TO LINE THE FLOOR IN THE WALK-IN COOLER AND WALK-IN FREEZER. OBSERVED FOOD STORED ON THE FLOOR OF THE WALK-IN COOLER AND WALK-IN FREEZER. MANAGEMENT INSTRUCTED TO STORE ALL FOODS OFF OF THE FLOOR.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST PROVIDE 2 ADDITIONAL SINK STOPPERS AT THE 3 COMPARTMENT SINK.
  6. Canvass

    2 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INTERIOR RUBBER DOORS GASKETS OF COOLERS, INTERIOR OF MICROWAVE, KNIVES AT KNIFE RACK NOT CLEAN, DEBRIS. CLEAN AND MAINTAIN SAME.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • INTERIOR OF HOOD WITH GREASE ACCUMULATION. CLEAN SAME AND MAINTAIN. WALLS THROUGH OUT REAR NOT CLEAN. CLEAN SAME AND MAINTAIN.
  7. Short Form Complaint

    2 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • THE HOOD AND FILTERS ABOVE THE COOKING EQUIPMENT NOT CLEAN HAS SOME GREASE BUILDUP ON THEM. MUST CLEAN AND MAINTAIN.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • SOME CLUTTER IN THE TOILET ROOM.
  8. Short Form Complaint

    4 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • THE INTERIOR AND EXTERIOR OF COOLERS, WALK-IN FREEZER, COOKING EQUIPMENT, SHELVES NOT CLEAN. INSTRUCTED TO CLEAN AND MAINTAIN THEM.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS NEED CLEANING ALONG WALLS AND IN ALL CORNERS IN PREP AND STORAGE AREAS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • THE WALLS IN REAR BEHIND PREP TABLE NOT CLEAN. INSTRUCTED TO CLEAN.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • CLUTTER IN THE TOILET ROOM. MUST CLEAN AND ORGNIZE SO NO INSECT HARBORAGE.
  9. Canvass

    4 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • THE INTERIOR AND EXTERIOR OF COOLERS, WALK-IN FREEZER, COOKING EQUIPMENT, SHELVES NOT CLEAN. INSTRUCTED TO CLEAN AND MAINTAIN THEM.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS NEED CLEANING ALONG WALLS AND IN ALL CORNERS IN PREP AND STORAGE AREAS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • THE WALLS IN REAR BEHIND PREP TABLE NOT CLEAN. INSTRUCTED TO CLEAN THEM
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • CLUTTER IN THE TOILET ROOM. MUST CLEAN AND ORGNIZE SO NO INSECT HARBORAGE.
  10. Canvass

    4 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • OBSERVED CHICKEN BREAST IN BATTER AT IMPROPER TEMPERATURE RANGING FROM 45.3-46.4 DEGREES F. SITTING OUT AT COUNTER. APPROX. COST $15.00, WEIGHT 5 LBS. INSTRUCTED TO REMOVE AND DISPOSE OF CHICKEN. CRITICAL VIOLATION, 7-38-005(A).
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • REMOVE KNIVES FROM MAGNETIC STRIP, CLEAN AND SANITIZE INCLUDING STRIP. PROPERLY STORE CLEAN AFTER USE.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN INTERIOR OF REFRIGERATOR IN KITCHEN AREA. MUST CLEAN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN FLOOR IN REAR AREA AND UNDER SHELVING AT REAR. MUST CLEAN.
  11. Complaint

    3 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • GROCERY BAGS BEING USED FOR STORAGE CONTAINERS. INSTD TO PROVIDE PROPER STORAGE CONTAINERS.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INTERIOR/EXTERIOR OF COOLERS, STORAGE SHELVES, PREP TABLES, AND INTERIOR BOTTOM OF FRYERS NOT CLEAN. CLEAN SAME AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • WALLS IN REAR BEHIND PREP TABLE NOT CLEAN. CLEAN SAME.
  12. Canvass

    3 infractions

    • 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. CLEAN INTERIOR AND EXTERIOR OF SINKS, COOLERS, FREEZERS.
    • 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. FLOORS NEED CLEANING ALONG WALLS AND IN ALL CORNERS IN PREP AND STORAGE AREAS.
    • 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. REMOVE DUST BUILDUP ON WALLS IN FURNACE ROOM.
  13. Canvass

    5 infractions

    • 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. COVER AND LABEL BULK CONTAINERS IN REAR STORAGE.
    • 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. CLEAN INTERIOR AND EXTERIOR OF COOLERS, WALK-IN FREEZER, COOKING EQUIPMENT, SHELVES.
    • 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. ELEVATE ALL STOCK OFF FLOOR IN PREP AND WALK-IN FREEZER AREAS.
    • 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. ORGANIZE WALK-IN FREEZER. STORE MOPHEAD UPRIGHT TO PREVENT PEST BREEDING.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • PROVIDE LONG HANDLE UTENSILS FOR DISPENSING SUGAR, CORN STARCH, FLOUR,ETC IN BULK CONTAINERS.
  14. Suspected Food Poisoning

    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. CLEAN INTERIOR OF COOLERS, CLEAN INTERIOR BOTTOM CABINET OF FRYERS TO REMOVE GREASE AND PARTICLES, CLEAN EXTERIOR SURFACES OF BULK STORAGE CONTAINERS ON REAR STORAGE SHELF. REMOVE GREASE AND DUST FROM HOODED AREA ABOVE COOKING EQUIPMENT.
    • 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. CLEAN FLOOR IN REAR UTILITY CLOSET AND MAINTAIN. PREVIOUS VIOLATION WAS CORRECTED.
  15. 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. GROUT LOOSE FLOOR TILES NEAR ICE MACHINE.

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