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SEE THRU CHINESE KITCHEN

6700 S STONY ISLAND AVE, CHICAGO, IL 60649 · Restaurant

Inspection summary

SEE THRU CHINESE KITCHEN has been inspected 10 times by Chicago Department of Public Health since October 6, 2014. The most recent inspection, on December 31, 2018, found no infractions.

2 of 10 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 Cleaning and sanitizing.

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 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 May 22, 2017. 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 once on August 7, 2018. For example: PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

  • 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 August 7, 2018. For example: WIPING CLOTHS: PROPERLY USED & STORED

  • 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 May 22, 2017. 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 17 times across 7 separate inspections, most recently on July 19, 2017. For example: FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

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.

10 inspections

  1. Canvass

    0 infractions

  2. Canvass

    7 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • FOUND NO EMPLOYEE HEALTH POLICY ON PREMISES AS REQUIRED; MUST PROVIDE. INSTRUCTED PIC TO PROVIDE DOCUMENTATION OF EMPLOYEE RESPONSIBILITY TO REPORT ANY ILLNESS TRANSMISSIBLE THROUGH FOOD. PRIORITY FOUNDATION VIOLATION 7-38-012(A); NO CITATION ISSUED.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • FOUND NO EMPLOYEE CLEAN UP PROCEDURE ON PREMISES AS REQUIRED FOR VOMIT AND DIARRHEAL EVENTS; MUST PROVIDE. PRIORITY FOUNDATION VIOLATION 7-38-005; NO CITATION ISSUED.
    • 41. WIPING CLOTHS: PROPERLY USED & STORED
      • WIPING CLOTHS NOT STORED IN BETWEEN USES IN A SANITIZING SOLUTION; INSTRUCTED PIC THAT ALL WIPING CLOTHS MUST BE STORED IN A SANITIZING SOLUTION BETWEEN USES.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED SOME DIRT AND STAINS ON CEILING IN THE PREP AREA; CLEAN CEILING TO REMOVE STAINS AND DIRT. OBSERVED SOME CEILING VENTS IN PREP AREA IN NEED OF CLEANING; CLEAN VENTS WHERE NEEDED. OBSERVED GREASE ON THE PIPES ALONG THE WALL BEHIND COOKING EQUIPMENT; CLEAN TO REMOVE GREASE FROM PIPES.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • FLOORS UNDER AND BEHIND COOKING EQUIPMENT NEED CLEANING TO REMOVE GREASE OBSERVED AND FOOD PARTICLES; CLEAN AND MAINTAIN.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • OBSERVED THE VENTS IN THE HOODED SYSTEM ABOVE THE COOKING EQUIPMENT IN NEED OF CLEANING; CLEAN VENTS TO REMOVE GREASE OBSERVED.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • FOUND NO VERIFICATION OF FOOD ALLERGEN TRAINING ON PREMISES AS REQUIRED FOR THE CITY OF CHICAGO FOOD SERVICE MANAGERS; INSTRUCTED PIC THAT FOOD ALLERGEN TRAINING IS REQUIRED AND MUST BE OBTAINED.
  3. Short Form Complaint

    0 infractions

  4. Complaint

    6 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN INTERIOR OF REACH-IN COOLER,ESPECIALLY BETWEEN RUNNERS OF DOORS OF FOOD DEBRIS,INSTRUCTED TO CLEAN AND MAINTAIN EQUIPMENT.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN EXTERIOR SURFACES OF ALL COOKING EQUIPMENT, BOTTOMS OF ALL PREP TABLES, CAN OPENER BLADE AND SLEEVE HOLDER AT PREP TABLE AND INTERIOR BOTTOM OF FRYERS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST DETAIL CLEAN THE FLOORS,ALONG WALL BASE AND CORNERS,INSTRUCTED TO CLEAN AND MAINTAIN AREA.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN FLOOR UNDERNEATH THE COOKING EQUIPMENT TO REMOVE DEBRIS AND BUILD UP. THE DOOR SWEEP ATTACHED TO THE REAR DOOR IS LOOSE; REATTACH SWEEP WHERE NEEDED.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST CLEAN WALL AND CEILINGS TO REMOVE DUST WHERE OBSERVED OVER SINKS AND BETWEEN COOKING STATION AND PREP TABLES. MUST CLEAN VENTS ABOVE COOKING EQUIPMENT TO REMOVE DUST OBSERVED ON VENTS.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • MUST STORE WIPING CLOTHS IN A SANITIZING SOLUTION WHEN NOT IN USE AT PREP AREA.
  5. Canvass

    7 infractions

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • OBSERVED NO CERTIFIED FOOD MANAGER ON SITE WHILE POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED SUCH AS RICE,EGG ROLLS,GRAVY,SERIOUS VIOLATION 7-38-012
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • MUST LABEL BULK FOOD CONTAINERS AND CLEAN EXTERIOR OF CONTAINERS,INSTRUCTED TO CLEAN AND LABEL CONTAINERS
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN INTERIOR OF REACH-IN COOLER,ESPECIALLY BETWEEN RUNNERS OF DOORS OF FOOD DEBRIS,INSTRUCTED TO CLEAN AND MAINTAIN EQUIPMENT
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST DETAIL CLEAN THE FLOORS,ALONG WALL BASE AND CORNERS,INSTRUCTED TO CLEAN AND MAINTAIN AREA
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • MUST REPLACE BURNED OUT BULBS INSIDE THE WALK-IN FREEZER AND INSIDE VENTILATION HOOD OVER STOVE,INSTRUCTED TO PROVIDE
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • MUST PROVIDE THERMOMETERS INSIDE ALL COLD HOLDING UNITS AT PREP AREA,INSTRUCTED TO PROVIDE
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • MUST STORE WIPING CLOTHS IN A SANITIZING SOLUTION WHEN NOT IN USE AT PREP AREA
  6. Complaint

    3 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • FOUND POTENTIALY HAZARDOUS FOODS AT IMPROPER INTERIOR TEMPERATURES SUCH AS BBQ PORK AT 45.1F,CHICKEN AT 47.1F AND EGGS AT 56F. TOTAL AMOUNT OF FOOD DISCARDED AND DENATURED WAS 20LBS AT $250. CRITICAL VIOLATION 7-38-005A.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS NEED CLEANING AROUND COOKING EQUIPMENT AND STORAGE SHEVLING TO REMOVE SPILLS,GREASE AND DEBRIS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • HOOD ABOVE COOKING EQUIPMENT NEEDS CLEANING TO REMOVE GREASE AND DEBRIS.
  7. Canvass

    3 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • NOTED STORAGE SHELVING INSIDE COOLERS AND DRY STORAGE SHEVLING DIRTY. MUST CLEAN AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS DIRTY AROUND,UNDER AND BEHIND COOKING EQUIPMENT,STORAGE SHELVING AND INSIDE WALK IN COOLER AND FREEZER. MUST CLEAN TO REMOVE SPILLS,GREASE AND DEBRIS.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • NOTED CLUTTER ON SOME OF THE DRY STORAGE SHELVING. MUST ORGAINZE TO PREVENT HARBORAGE.
  8. Canvass

    4 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • OBSERVED 35 EGGS IN A EGG CRATE SITTING OUT ON A PREP TABLE,WITH IMPROPER TEMPERATURE RANGING FROM 45.9F TO 61.4F TOTAL COST $6.00 TOTAL WEIGHT 4LBS AND OBSERVED COOKED BEEF SITTING ON PREP TABLE WITH IMPROPER TEMPERATURE OF 77.4F.TOTAL WEIGHT 3LBS TOTAL COST $15.00 THE TOTAL WEIGHT FOR PRODUCTS ARE7LBS TOTAL COST FOR PRODUTS ARE $21.00 THE FOOD ITEMS WERE DENATURED AND DESTRPYED DURING INSPECTION,CRITICAL VIOLATION 7-38-005(A)
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST DETAIL CLEAN ALL COOKING EQUIPMENT OF OLD FOOD DEBRIS,AND CLEAN BOTTOM COMPARTMENT OF DEEP FRYERS,HAS HEAVY GREASE BUIL-UP,INSTRUCTED TO CLEAN AND MAINTAIN EQUIPMENT
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • DETAIL CLEAN FLOORS THROUGHTOUT PREMISES,ALONG WALL BASE AND CORNERS
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST CLEAN ALL LIGHT SHIELD COVERS THROUGHOUT PREP AREA
  9. Short Form Complaint

    4 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • PAINT RUSTY SHELF UNDERNEATH PREP TABLE ACROSS FROM WALK-IN COOLER
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN FOOD BUILD-UP AND GREASE FROM SIDES OF COOKING EQUIPMENT, GLASS DOORS TO REACH-IN COOLER ON COOK LINE, AND CLEAN INTERIOR OF ICE MACHINE
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN DEBRIS AND BUILD-UP FROM FLOORS ALONG THE BASES OF THE WALLS AND IN CORNERS THROUGHOUT.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • : CLEAN AND PAINT WALLS AND CEILING TILES IN FOOD PREP AREA. REMOVE PLASTIC FROM WALL IN REAR OF FOOD PREP AREA AND PAINT SECTION IF NOT EASILY CLEANABLE.
  10. License

    6 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • PAINT RUSTY SHELF UNDERNEATH PREP TABLE ACROSS FROM WALK-IN COOLER.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN FOOD BUILD-UP AND GREASE FROM SIDES OF COOKING EQUIPMENT, GLASS DOORS TO REACH-IN COOLER ON COOK LINE, AND CLEAN INTERIOR OF ICE MACHINE.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN DEBRIS AND BUILD-UP FROM FLOORS ALONG THE BASES OF THE WALLS AND IN CORNERS THROUGHOUT.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • CLEAN AND PAINT WALLS AND CEILING TILES IN FOOD PREP AREA. REMOVE PLASTIC FROM WALL IN REAR OF FOOD PREP AREA AND PAINT SECTION IF NOT EASILY CLEANABLE.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • REPLACE BLOWN LIGHTS IN DINING AREA.
    • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
      • ATTACH A SELF-CLOSING DEVICE TO WASHROOM DOOR.

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