Skip to content
Loading map…

See Thru Chinese Kitchen

5249 W Madison ST, CHICAGO, IL 60644 · Restaurant

Inspection summary

See Thru Chinese Kitchen has been inspected 11 times by Chicago Department of Public Health since March 18, 2010. The most recent inspection, on February 6, 2015, found no infractions.

4 of 11 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, Food temperature control and Handwashing and staff hygiene.

The last 2 inspections in a row found no infractions. 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 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 3 times across 3 separate inspections, most recently on March 26, 2014. For example: FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

  • 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 3 times across 3 separate inspections, most recently on March 26, 2014. For example: REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

  • 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 November 29, 2011. For example: APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

  • 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 November 29, 2011. For example: FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION

  • 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 15 times across 6 separate inspections, most recently on June 27, 2013. 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.

11 inspections

  1. Canvass

    0 infractions

  2. Canvass

    0 infractions

  3. Canvass

    2 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • INSTRUCTED TO USE FOOD GRADE FREEZER BAGS AND LABEL ALL FOODS IN COLD HOLD UNITS , WALK IN COOLERS AND FREEZER.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • INSTRUCTED TO PROVIDE METAL STEM AND REFRIGERATOR THERMOMETERS.
  4. Complaint

    0 infractions

  5. Complaint

    4 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • SOME BULK AND SMALL FOOD CONTAINERS CONTAINERS NOT LABELED. MUST LABEL THEM.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • PROVIDE HANGERS FOR THE BROOM AND MOP AT THE UNILITY/ MOP SINK.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST CLEAN FLOORS IN THE WALK IN COOLER AND WALK IN FREEZER HAS FOOD DEBRIS ON THEM.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • PROVIDE THERMOMETERS IN ALL COOLERS THROUGHOUT PREMISES.
  6. Canvass

    6 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • LABEL THE BULK FOOD CONTAINER HOLDING THE RICE, LOCATED IN THE PREP AREA.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST REMOVE PLASTIC,FOILAD CARD BOARD FROM SURFACES. MUST REMOVE RUST FROM SHELVING UNITS IN WALK IN COOLER AND PAINT THEM. PROVIDE HANGERS FOR THE BROOM AND MOP AT THE UNILITY/ MOP SINK.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN THE HOOD, FILTERS, PIPES UNDERNEATH THE HOOD, FRYERS AND CABINETS UNDERNEATH,CAN OPENER BLADE,POP REACH IN COOLER FAN GUARD,SHELVING UNITS,INTERIOR PARTS OF ICE MACHINE.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST CLEAN FLOORS IN THE WALK IN COOLER AND WALK IN FREEZER HAS FOOD DEBRIS ON THEM.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • CLEAN ALL LIGHT SHIELDS UNDERNEATH THE HOOD HAS GREASE BUILDUP ON THEM.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • CLEAN THE VENTS THROUGHOUT PREMISES HAS DUST BUILDUP ON THEM.
  7. Suspected Food Poisoning Re-inspection

    0 infractions

  8. Suspected Food Poisoning

    8 infractions

    • 5. PERSONNEL WITH INFECTIONS RESTRICTED: NO OPEN SORES, WOUNDS, ETC
      • No person affected with or carrying any disease in a communicable form or afflicted with boils, infected wounds, sores, acute respiratory infection, or intestinal disorder shall work in any area of a food establishment in any capacity where there is a likelihood of that person contaminating food or food contact surfaces.OBSERVED FOOD HANDLER WITH SEVERAL OPEN BLISTERS & PUS ON LEFT HAND & ARM ,RED & SWOLLEN HANDLING FOOD AT THIS TIME.INSTRUCTED TO REMOVE FOOD HANDLER FROM PREP AREA UNTIL WOUNDS ARE HEALED.(CRITICAL 7-38-010(B).CITATION ISSUED.
    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • All food should be properly protected from contamination during storage, preparation, display, service, and transportation.OBSERVED ICE IN ICE MACHINE NOT PROTECTED DURING STORAGE OBSERVED A MASSIVE AMOUNT OF A BLACK SLIMY SUBSTANCE ON ALL INTERIOR PARTS OF ICE MACHINE DRIPPING INTO ICE & FOOD DEBRI FROM SEVERAL DIFFERENT TYPES OF FRUIT ON TOP OF & MIXED IN WITH ICE IN BIN.A HELD FOR INSPECTION TAG PLACED ON UNIT.MUST REMOVE ICE CLEAN & SANITIZE ICE MACHINE.(SERIOUS 7-38-005(A))CITATION ISSUED.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • Inspector Comments: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.MUST REMOVE PLASTIC,FOIL & CARD BOARD FROM SURFACES.MUST REMOVE RUST FROM SHELVING UNITS IN WALK IN COOLER.MUST REPAIR OR REPLACE WORN DOOR GASKETS ON WALK IN COOLER & FRUIT PREP COOLER.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • Inspector Comments: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.MUST CLEAN FOOD DEBRI FROM FRYERS,CAN OPENER BLADE,,POP REACH IN COOLER FAN GUARD,SHELVING UNITS,INTERIOR PARTS OF ICE MACHINE,VENTILATION VENTS,FILTERS AT HOOD,WINDOW SILLS IN DINING AREA.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • Inspector Comments: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.MUST CLEAN FLOORS & DRAINS.MUST REPAIR OR REPLACE BROKEN FLOOR TILES IN PREP AREA.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • Inspector Comments: The walls and ceilings shall be in good repair and easily cleaned.MUST REPLACE STAINED CEILING TILES IN PREP AREA,DINING & TOILET ROOM.MUST SEAL ALL OPENINGS AROUND PIPES.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • Inspector Comments: 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.MUST ELEVATE FOOD OFF OF FLOOR IN WALK IN FREEZER
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • Inspector Comments: All employees must wear garments that are clean and of washable character and nature.MUST PROVIDE CLEAN APRONS FOR EMPLOYEES.
  9. Complaint

    6 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.MUST REMOVE PLASTIC,FOIL & CARD BOARD FROM SURFACES.MUST REMOVE RUST FROM SHELVING UNITS IN WALK IN COOLER.MUST REPAIR OR REPLACE WORN DOOR GASKETS ON WALK IN COOLER & FRUIT PREP COOLER.
    • 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.MUST CLEAN FOOD DEBRI FROM FRYERS,CAN OPENER BLADE,,POP REACH IN COOLER FAN GUARD,SHELVING UNITS,INTERIOR PARTS OF ICE MACHINE,VENTILATION VENTS,FILTERS AT HOOD,WINDOW SILLS IN DINING AREA.
    • 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.MUST CLEAN FLOORS & DRAINS.MUST REPAIR OR REPLACE BROKEN FLOOR TILES IN PREP AREA.
    • 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 REPLACE STAINED CEILING TILES IN PREP AREA,DINING & TOILET ROOM.MUST SEAL ALL OPENINGS AROUND PIPES.
    • 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.MUST ELEVATE FOOD OFF OF FLOOR IN WALK IN FREEZER.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • All employees must wear garments that are clean and of washable character and nature.MUST PROVIDE CLEAN APRONS FOR EMPLOYEES.
  10. Canvass

    4 infractions

    • 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. DETAIL CLEAN CORNERS OF WALK IN COOLER AND FREEZER
    • 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 HOLES CRACKS ON WALLS THROUGHOUT PREVENTING INSECT ENTRANCE AND HARBORAGE.
    • 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. DETAIL CLEAN ALL LIGHT SHIELDS THROUGHOUT.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units. PROVIDE THERMOMETERS INSIDE WALK IN COOLER
  11. Canvass

    3 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. MUST PROVIDE ADEQUATE FOOD STORAGE CONTAINERS FOR FROZEN FRUIT TO BE STORED CORRECTED
    • 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. MUST CLEAN FLOOR INSIDE WALK-IN FREEZER AREA
    • 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. MUST REMOVE UNNECESSARY ITEMS FROM REAR AREA, INSIDE WINDOW LEDGE

Nearby inspected facilities

Own this business? Add a badge to your website