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SEE THRU CHINESE KITCHEN

7118 S WESTERN AVE, CHICAGO, IL 60636 · Restaurant

Inspection summary

SEE THRU CHINESE KITCHEN has been inspected 11 times by Chicago Department of Public Health since April 29, 2019. The most recent inspection, on April 24, 2026, recorded 2 infractions.

2 of 11 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 4 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Protecting food from contamination and Food source, labelling and allergens.

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.

  • 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 6 times across 6 separate inspections, most recently on August 22, 2024. For example: NON-FOOD/FOOD CONTACT SURFACES CLEAN

  • 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 4 times across 3 separate inspections, most recently on August 22, 2024. For example: CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

  • 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 August 22, 2024. For example: FOOD PROPERLY LABELED; ORIGINAL CONTAINER

  • 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 March 16, 2021. For example: ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

  • 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 5, 2020. For example: PROPER COLD HOLDING TEMPERATURES

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. Complaint

    2 infractions

    • 43. IN-USE UTENSILS: PROPERLY STORED
      • Keeping large spoons in room temperature water, instructed to keep utensils according to health code.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • Using cardboard to cover prep table, instructed not to use card bord for food contact surface.
  2. Canvass

    2 infractions

    • 43. IN-USE UTENSILS: PROPERLY STORED
      • Keeping large spoons in room temperature water, instructed to keep utensils according to health code.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • Using cardboard to cover prep table, instructed not to use card bord for food contact surface.
  3. Canvass Re-Inspection

    0 infractions

  4. Canvass

    8 infractions

    • 44. UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED
      • MUST INVERT MULTI-USE UTENSILS ON SHELVING UNITS.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • MUST REPAIR OR REPLACE WORN CUTTING BOARD TO BE IN GOOD REPAIR.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED FOOD STORED IN PLASTIC GROCERY BAGS IN WALK IN FREEZER MUST PROVIDE FOOD GRADE BAGS FOR FOOD STORAGE.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • MUST ELIMINATE CARDBOARD FROM SHELVING UNITS NEAR FRYERS.
    • 50. HOT & COLD WATER AVAILABLE; ADEQUATE PRESSURE
      • OBSERVED NO HOT RUNNING WATER UNDER CITY PRESSURE THROUGHOUT PREMISES AT HAND SINKS IN PREP AREA AT 88.0F AND TOILET ROOM HAND SINK AT 89.3F.3- COMPARTMENT SINK AT 93.4F. HOT RUNNING WATER WAS RESTORED AT HAND SINKS AND 3- COMPARTMENT SINK AT 2:47 P.M..MUST HAVE HOT RUNNING WATER ON PREMISES AT ALL TIMES DURING THE COURSE OF OPERATION.(COS)(PRIORIY 7-38-030(C)(CITATION ISSUED)
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • MUST PROVIDE A GARBAGE CAN WITH LID IN TOILET ROOM AND ELIMINATE BUCKET USED FOR TRASH.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • MUST CLEAN GREASE AND DEBRIS BUILD UP FROM FILTERS AND HOOD AT COOKING EQUIPMENT.
    • 60. PREVIOUS CORE VIOLATION CORRECTED
      • PREVIOUS CORE VIOLATIONS FROM REPORT #2600569 8/22/24 NOT CORRECTED:#37-3-302.12 : MUST LABEL FOOD STORAGE CONTAINERS WHEN FOOD IS NOT IN ORIGINAL PACKAGE. 3-#39-305.11 : MUST STORE FOOD PRODUCTS FROM FLOOR IN WALK IN FREEZER PROPERLY.#45-4-903.11(A;C) : MUST STORE PLASTIC WEAR WITH HANDLES IN UPRIGHT POSITION. #47-4-501.11 : MUST REMOVE TAPE FROM GASKETS AT DRINK STATION PREP COOLER AND WALK IN COOLER AND REPAIR AND MAINTAIN. #49-4-601.11(C) : MUST CLEAN GREASE AND DEBRIS BUILD UP FROM INTERIOR AND EXTERIOR OF FRYERS,PREP TABLE,STEAM TABLE,ALL STORAGE RACKS,OVERHEAD SHELVING UNITS,PREP & REACH IN COOLER,INTERIOR OF ICE MACHINE.#55-6-201.11 : MUST CLEAN DIRT & DUST BUILD UP FROM UPPER WALLS THROUGHOUT PREMISES.#55-6-501.13 : MUST CLEAN GREASE AND FOOD DEBRIS BUILD UP FROM FLOOR UNDER,AROUND,ALONG WALL BASES INCLUDING WOK STATION.#55- 6-201.17 : MUST CLEAN DEBRIS FROM LIGHT SHIELDS IN LOBBY AREA.#55- 6-501.16 : MUST PROVIDE A HOOKING SYSTEM TO HANG UP WET MOPS AND BROOMS.(PRIORITY FOUNDATION 7-42-090)(CITATION ISSUED)
  5. Canvass

    11 infractions

    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • MUST LABEL FOOD STORAGE CONTAINERS WHEN FOOD IS NOT IN ORIGINAL PACKAGE.
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • MUST STORE FOOD PRODUCTS FROM FLOOR IN WALK IN FREEZER PROPERLY.
    • 45. SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED
      • MUST STORE PLASTIC WEAR WITH HANDLES IN UPRIGHT POSITION.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • MUST ELIMINATE CRATES USED FOR FOOD STORAGE IN WALK IN FREEZER,WALK IN COOLER AND DRY FOOD STORAGE AREAS.MUST APPLY A SEALANT OR PAINT RAW WOOD SHELVING UNITS IN WALK IN COOLER.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • MUST REMOVE TAPE FROM GASKETS AT DRINK STATION PREP COOLER AND WALK IN COOLER AND REPAIR AND MAINTAIN.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • MUST CLEAN GREASE AND DEBRIS BUILD UP FROM INTERIOR AND EXTERIOR OF FRYERS,PREP TABLE,STEAM TABLE,ALL STORAGE RACKS,OVERHEAD SHELVING UNITS,PREP & REACH IN COOLER,INTERIOR OF ICE MACHINE.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • MUST CLEAN DIRT & DUST BUILD UP FROM UPPER WALLS THROUGHOUT PREMISES.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • MUST CLEAN GREASE AND FOOD DEBRIS BUILD UP FROM FLOOR UNDER,AROUND,ALONG WALL BASES INCLUDING WOK STATION.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • MUST CLEAN DEBRIS FROM LIGHT SHIELDS IN LOBBY AREA.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • MUST PROVIDE A HOOKING SYSTEM TO HANG UP WET MOPS AND BROOMS.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • MUST REPAIR OR REPLACE CRACKED LIGHT SHIELD IN DISH WASHING AREA AND BURNTOUT LIGHTS IN LOBBY AREA.
  6. Canvass

    4 infractions

    • 45. SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED
      • OBSERVED GROCERY BAGS USE FOR STORING FOOD ITEMS INSIDE THE WALK IN FREEZER. INSTRUCTED MANAGER TO PROVIDE FOOD GRADE STORAGE BAGS FOR PROPERLY STORING FOOD ITEMS.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • INSTRUCTED MANAGER TO CLEAN AND MAINTAIN THE FOLLOWING: EXTERIOR OF BULK STORAGE CONTAINERS, INTERIOR SHELVING INSIDE THE WALK IN COOLER, DRY STORAGE SHELVING AND THE INTERIOR OF THE PREP COOLER.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • MUST CLEAN FLOORS UNDERNEATH ALL STORAGE SHELVING AND RACKS TO REMOVE SPILLS, DEBRI AND/OR GREASE.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • MUST CLEAN THE HOOD AND FILTERS ABOVE THE COOKING EQUIPMENT TO REMOVE GREASE AND DEBRIS.
  7. Canvass

    9 infractions

    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • OBSERVED NO SPLASHGUARD ON REAR HAND WASHING SINK BETWEEN RICE COOKER AND PREP TABLE. INSTRUCTED MANAGER TO PROVIDE SPLASHGUARD ON HAND WASHING SINK TO PREVENT CONTAMINATION.
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • OBSERVED FOOD ITEMS STORED ON FLOOR IN WALK-IN COOLER AND FREEZER. INSTRUCTED MANAGER TO ELEVATE ALL FOOD ITEMS SIX INCHES OFF FLOOR.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED RAW WOOD SURFACES ON SHELVING UNITS INSIDE WALK-IN COOLER. INSTRUCTED MANAGER TO SEAL ALL RAW WOOD SURFACES TO MAKE SMOOTH AND EASILY CLEANABLE.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED OPEN FOOD STORED IN CARDBOARD BOXES AND PLASTIC BAGS. INSTRUCTED MANAGER TO PROPERLY STORE IN FOOD BAGS OR CONTAINERS.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED FOOD DEBRIS AND SPILLS ON INTERIOR AND EXTERIOR SURFACES OF COOKING EQUIPMENT, PREP TABLES, HOLDING UNITS, COOLERS AND FREEZERS. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED FOOD DEBRIS AND GREASE SPILLS ON FLOORS UNDER ALL COOKING EQUIPMENT, ALONG WALLS AND IN ALL CORNERS IN PREP AND STORAGE AREAS. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • OBSERVED NO FOOD HANDLER TRAINING AVAILABLE. ALL EMPLOYEES MUST PROVIDE FOOD HANDLER TRAINING.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • OBSERVED NO VALID ALLERGEN TRAINING FOR CERTIFIED MANAGER ON DUTY. ALL CERTIFIED MANAGERS MUST PROVIDE VALID ALLERGEN TRAINING.
    • 64. MISCELLANEOUS / PUBLIC HEALTH ORDERS
      • OBSERVED NO MASK REQUIRED SIGNAGE INSIDE BUSINESS. INSTRUCTED MANAGER TO POST MASK REQUIRED SIGNAGE AT LEAST ONE LOCATION INSIDE THE BUSINESS. PUBLIC HEALTH ORDER 2-112-340
  8. Canvass

    2 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED AT INSPECTION EMPLOYEES HANDWASHING SINK NOT ACCESSIBLE FOR FOOD HANDLERS TO WASH HANDS,( IE LARGE METAL FOOD PAN STORED INSIDE OF HAND SINK). PIC REMOVED FOOD PAN-COS. INSTRUCTED PIC HANDWASHING SINK MUST ALWAYS BE ACCESSIBLE FOR USE,NOTHING INSIDE OR IN FRONT OF SINK. PRIORITY FOUNDATION ISSUED 7-38-030(C).
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED DRY STORAGE DISPLAY SHELVES NOT CLEAN OF DEBRIS. INSTRUCTED TO CLEAN/MAINTAIN.
  9. Short Form Complaint

    0 infractions

  10. Canvass

    3 infractions

    • 22. PROPER COLD HOLDING TEMPERATURES
      • OBSERVED TCS FOODS AT IMPROPRER INTERNAL TEMPERATURE INSIDE A REACH IN PREP COOLER. 5LBS OF CHICKEN WINGS AT 49.5F, 15LBS OF EGG ROLLS AT 51.8F, 10LBS OF CRAB RANGOON AT 48.9F AND 10LBS OF CUT COOKED CHICKEN AT 48.2F. MANAGER DISCARDED AND DENATURED 40LBS OF TCS FOOD TOTAL COST $250. PRIORTY CITATION ISSUED #7-38.005.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • MUST DEFROST AND CLEAN THE INTERIOR OF THE WALK IN FREEZER.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • FLOORS NEED CLEANING AROUND COOKING AND DRY STORAGE AREAS TO REMOVE SPILLS, DEBRIS AND/OR GREASE.
  11. License

    5 infractions

    • 15. FOOD SEPARATED AND PROTECTED
      • OBSERVED FOOD BEING STORED IN NON FOOD GRADE CONTAINERS. INSTRUCTED TO PROPERLY STORE AND MAINTAIN
    • 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
      • OBSERVED INSIDE OF ICE MACHINE WITH SLIMY SUBSTANCE INSIDE. INSTRUCTED TO CLEAN, SANITIZE AND MAINTAIN
    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • OBSERVED AN APPROXIMATE 1 1/2 INCH SPACE AT THE BOTTOM OF THE REAR EXIT DOOR. INSTRUCTED TO PROVIDE A TIGHT FITTING SEAL TO PREVENT RODENTS.
    • 52. SEWAGE & WASTE WATER PROPERLY DISPOSED
      • OBSERVED CONDENSATION LINE IN THE WALK IN COOLER USING A GARDEN HOSE ABOVE FOOD TO DIRECT CONDENSATION TO A PVC LINE ROUTED ABOVE FOOD STORAGE LEADING TO THE SERVICE SINK IN REAR AREA. CONDENSATION DRAINAGE SHALL BE DRAINED FROM POINT OF DISCHARGE TO DISPOSAL ACCORDING TO LAW
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED LIGHT COVERS WITH BUG AND DUST DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN

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