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SEE THRU CHINESE KITCHEN #15

9440 S LAFAYETTE AVE, CHICAGO, IL 60620 · Restaurant

Inspection summary

SEE THRU CHINESE KITCHEN #15 has been inspected 14 times by Chicago Department of Public Health since October 27, 2010. The most recent inspection, on June 2, 2015, found no infractions.

2 of 14 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: Pests, Handwashing and staff hygiene and Food temperature control.

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.

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 4 times across 4 separate inspections, most recently on March 5, 2013. For example: NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

  • 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 2 times across 2 separate inspections, most recently on March 27, 2014. For example: APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

  • 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 August 20, 2012. 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 32 times across 11 separate inspections, most recently on March 27, 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 7 times across 7 separate inspections, most recently on June 13, 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.

14 inspections

  1. Canvass

    0 infractions

  2. Complaint

    3 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • EXTERIOR OF DEEP FRYERS,OVEN AND DRY STORAGE SHELVES NOT CLEAN OF GREASE AND DEBRIS.MUST CLEAN/MAINTAIN.ALSO PLASTIC FOOD STORAGE PANS STORED NOT CLEAN,(OLD FOOD,DEBRIS ON STORAGE RACKS.MUST CLEAN PANS PROPERLY BEFORE STORAGE.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • FOUND EXCESSIVE DEBRIS BUILD-UP ON DUST PAN.MUST DETAIL CLEAN/MAINTAIN CLEANING EQUIMENT OR REPLACE.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • OBSERVED ONE EMPLOYEE WITH APRON NOT PROPERLY COVERING CLOTHING.APRON OWRAPPED AT WAIST.INSTRUCTED TO PROPERLY COVER CLOTHES.-CDI
  3. Complaint

    5 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED KNIFE STORED BETWEEN TWO COOLERS INSTRUCTED TO PROVIDE KNIFE RACK.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN INTERIOR OF 2 DOOR COOLERS,FANGUARD COVERS,WALK-IN COOLER STORAGE SHELVES AND MICROWAVE. CLEAN EXTERIOR OF FRYERS,WOK STATION,BULK CONTAINERS, AND STOVE.CLEAN AND SANITIZE CUTTING BOARDS KNIFE THAT WAS STORED BETWEEN COOLERS,AND PREP TABLE.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • NEED TO CLEAN FLOOR UNDER AND BEHIND ALL EQUIPMENT, AND REAR STORAGE SHELVES.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • NEED TO CLEAN CEILING VENTS FRONT DINING AND KITCHEN (DUSTY) NEED TO REPLACE ALL WATER DAMAGED CEILING TILES.
    • 39. LINEN: CLEAN AND SOILED PROPERLY STORED
      • OBSERVED WIPING CLOTHS IMPROPERLY STORED ON PREP TABLES INSTRUCTED TO STORE IN CLEAN CONTAINER WITH 100PPM CHLORING SANITIZER.
  4. Complaint Re-Inspection

    0 infractions

  5. Complaint

    5 infractions

    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • OVER 70 MICE DROPPINGS NOTED IN THE FOLLOWING AREAS; ON FLOOR BEHIND/IN BETWEEN REFRIGERATOR ACROSS FROM DEEP FRYERS IN KITCHEN, ALONG FLOOR BASE BY STOVE, UNDERNEATH PREP TABLE ON SHELVES AND CONDIMENT BOXES, UNDERNEATH FRONT SHELVES AT SERVICE COUNTER AND CART AT REAR. MUST CLEAN AND SANITIZE ALL AFFECTED AREAS. MUST PROVIDE PROOF OF PEST CONTROL SERVICE AND CURRENT RECEIPT UPON REINSPECTION. CITATION ISSUED, SERIOUS 7-38-020.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • CLEAN AND SANITIZE SHELVES UNDER PREP TABLES/COUNTERS AND UNDERNEATH FRONT SERVICE COUNTER.MUST CLEAN AND MAINTAIN AT ALL TIMES.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • DETAIL CLEAN FLOORS IN PREP AREA AT CORNERS AND ALONG WALLBASE IN KITCHEN AND AT REAR. MUST CLEAN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • HAND WASH SINK AT REAR LEAKING AT ELBOW. MUST REPAIR.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • ORGANIZE ALL SHELVES, CARTS AND COMPARTMENTS IN PREP AREA, REMOVE CLUTTER. MAINTAIN AT ALL TIMES.
  6. Short Form Complaint

    1 infraction

    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • REPAIR LEAKY CONNECTION AT 3-COMP SINK
  7. Complaint Re-Inspection

    1 infraction

    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • observed leaky connection at 3-comp sink.must repair
  8. Complaint

    6 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • FOUND IMPROPER TEMPERATURES OF COOKED SHRIMP-57.7F INSIDE WALK IN COOLER,HAM AT-47F IN PREP COOLER ..INSTRUCTED TO REMOVE.FOOD WAS DISCARDED. MUST MAINTAIN COLD FOODS AT 40F OR BELOW.APPROX-10LBS,COST $75.00,2LBS HAM-$4.00 CRITICAL CITATION ISSUED.
    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • OBSERVED EVIDENCE OF OF (6)LIVE INSECTS/FLIES ON PREMISES,ENTRY DOORS ALL OPEN. INSTRUCTED TO CLOSE DOORS.ALSO FRONT ENTRY DOOR NOT RODENT PROOFED AT BOTTOM INSIDE LEFT-1/4 INCH.MUST REPAIR AND CONTACT PEST CONTROL.SERIOUS CITATION ISSUED-7-38-020
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO CERTIFIED MANAGER ON DUTY WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED.SERIOUS CITATION ISSUED
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED PREP TABLES,FOOD EQUIPMENT NOT CLEAN OF DEBRIS.MUST DETAIL CLEAN ALL FOOD EQUIPMENT.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • OBSERVED LEAKY CONNECTION AT 3-COMP SINK.MUST REPAIR.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • EMPLOYEE NOT WEARING HAIR RESTRAINT IN PREP AREA.INSTRUCTED TO PROVIDE.
  9. Complaint Re-Inspection

    2 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN ALL SHELVES INSIDE WALK-IN COOLER.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • REPLACE ALL STAINED CEILING TILES IN DINING AREA. PAINT WALLS IN FOOD PREP AREA AND PAINT OR REPLACE ALL CEILING TILES THROUGHOUT FOOD PREP AREA.
  10. Complaint

    10 infractions

    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • 30 MICE DROPPINGS NOTED IN THE FOLLOWING AREAS: IN THE WASHROOM ON FLOOR UNDERNEATH ITEMS STORED ON THE FLOOR, ALONG FLOOR BASES IN DRY GOODS STORAGE AREA, AND ON SHELVES UNDERNEATH FRONT SERVICE COUNTER - MUST CLEAN AND SANITIZE ALL AFFECTED AREAS, SEAL UP ANY OPENINGS FOUND AND RODENT PROOF STORM DOOR IN KITCHEN AREA(1/4 INCH GAP NOTED UNDERNEATH IT AND ALONG LOWER RIGHT SIDE - CITATION ISSUED-SERIOUS 7-38-020
    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • THE FOLLOWING PREVIOUS MINOR VIOLATIONS NOTED 11-18-11 ON REPORT# 606496 NOT CORRECTED:-32- MUST USE FOOD STORAGE BAGS FOR ALL FOODS BEING STORED IN WALK-IN FREEZER. -33-CLEAN THE FOLLOWING: ALL STORAGE SHELVES AND EXTERIORS OF ALL BULK FOOD STORAGE CONTAINERS BY WASHROOM, SIDES OF COOKING EQUIPMENT, INTERIOR CABINETS OF DEEP FRYERS, FILTERS ABOVE COOKING EQUIPMENT, AND STORAGE SHELVES THROUGHOUT FOOD PREP AREA. -34- DETAIL CLEAN FLOORS ALONG ALL WALL BASES, IN CORNERS, UNDERNEATH AND BEHIND ALL HEAVY EQUIPMENT. -35-CLEAN ALL LIGHT SHIELDS IN FOOD PREP AREA WHERE NEEDED. CLEAN AND/OR PAINT WALLS IN BULK FOOD STORAGE AREA BY WASH ROOM. -38-REPAIR LEAKY FAUCET AT 3 COMPARTMENT SINK. -41-ELIMINATE CLUTTER IN WASH ROOM, ALL ARTICLES MUST BE STORED ELEVATED 6 INCHES OFF FLOOR. CITATION ISSUED-SERIOUS FOR NON COMPLIANCE WITH PREVIOUSLY NOTED VIOLATIONS 7-42-090
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • SEE VIOLATION #29.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • SEE VIOLATION #29.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN ALL SHELVES INSIDE WALK-IN COOLER.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • SEE VIOLATION #29.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • SEE VIOLATION #29.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • REPLACE ALL STAINED CEILING TILES IN DINING AREA. PAINT WALLS IN FOOD PREP AREA AND PAINT OR REPLACE ALL CEILING TILES THROUGHOUT FOOD PREP AREA.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • SEE VIOLATION #29.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • SEE VIOLATION #29.
  11. Complaint

    6 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST USE FOOD STORAGE BAGS FOR ALL FOODS BEING STORED IN WALK-IN FREEZER.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN THE FOLLOWING: ALL STORAGE SHELVES AND EXTERIORS OF ALL BULK FOOD STORAGE CONTAINERS BY WASHROOM, SIDES OF COOKING EQUIPMENT, INTERIOR CABINETS OF DEEP FRYERS, FILTERS ABOVE COOKING EQUIPMENT, AND STORAGE SHELVES THROUGHOUT FOOD PREP AREA.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • DETAIL CLEAN FLOORS ALONG ALL WALL BASES, IN CORNERS, UNDERNEATH AND BEHIND ALL HEAVY EQUIPMENT.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • CLEAN ALL LIGHT SHIELDS IN FOOD PREP AREA WHERE NEEDED. CLEAN AND/OR PAINT WALLS IN BULK FOOD STORAGE AREA BY WASH ROOM.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • REPAIR LEAKY FAUCET AT 3 COMPARTMENT SINK.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • ELIMINATE CLUTTER IN WASH ROOM, ALL ARTICLES MUST BE STORED ELEVATED 6 INCHES OFF FLOOR.
  12. Canvass

    4 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST REFRAIN FROM USING PLASTIC GROCERY BAGS LIKE FOOD STORAGE BAGS FOR UNCIOVERED FOODS IN WALK-IN FREEZER.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN THE FOLLOWING: HOOD & FILTERS ABOVE COOKING EQUIPMENT, INTERIOR CABINETS OF DEEP FRYERS, STORAGE SHELVES & PLASTIC MATS ON SAME, EXTERIORS OF ALL STORAGE RACKS IN KITCHEN AND IN WALK-IN COOLER, EXTERIORS OF BULK STORAGE BINS IN REAR, GLASS DOORS AND INTERIORS OF REACH-IN COOLERS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • DETAIL CLEAN FLOORS ALONG ALL WALL BASES, IN CORNERS, UNDERNEATH AND BEHIND ALL HEAVY EQUIPMENT(ESPECIALLY WOK COOKING STATION).
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • CLEAN WALLS IN KITCHEN AREA BEHIND COOKING EQUIPMENT IN SMOOTHIE PREP AREA, IN REAR DRY GOODS STORAGE AREA AND WHERE NEEDED.
  13. Complaint Re-Inspection

    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. FLOORS NEED CLEANING UNDER ALL EQUIPMENT ALONG WALLS AND IN ALL CORNERS IN PREP AND STORAGE AREAS.
  14. Complaint

    5 infractions

    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines. OBSERVED TWO SMALL LIVE ROACHES INSIDE AJAX LIQUID DETERGENT STORAGE BOX. INSTRUCTED MANAGER TO CALL AN EXTERMINATOR FOR SERVICE, CLEAN AND SANITIZE ALL AREAS. SERIOUS VIOLATION 7-38-020 CITATION ISSUED H 63931 COURT DATE 12-2-10 AT 10 AM 400 W SUPERIOR ROOM 107.
    • 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. REMOVE CARDBOARD FROM STORAGE RACKS IN PREP AREA TO PREVENT INSECT HARBORAGE.
    • 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 ALL COOLERS, FREEZERS, PREP TABLES (FOOD DEBRIS), STORAGE SHELVES (DEAD ROACHES), COOKING EQUIPMENT (GREASE BUILDUP)
    • 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 UNDER ALL EQUIPMENT ALONG WALLS AND IN ALL CORNERS IN PREP, STORAGE AND WASHROOM AREAS (DEAD ROACHES).
    • 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. SEAL ALL OPENINGS ALONG WALL BASES IN WASHROOM. REPLACE STAINED CEILING TILES. CLEAN ALL CEILING VENTS.

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