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SEE THRU CHINESE KITCHEN INC

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

12 inspections

  1. Canvass

    0 infractions

  2. Recent Inspection

    8 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • ALL BULK FOOD STORAGE CONTAINERS MUST BE LABELED. ALL COOKED AND/OR PREPARED FOODS STORED IN COOLERS MUST HAVE LABEL AND DATE WHEN PRODUCT(S) ARE HELD OVER 24 HOURS.
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • ALL SINGLE-SERVICE UTENSILS MUST BE STORED IN CLEAN CONTAINERS WITH HANDLES FACING UP OR OUT. MUST USE FOOD GRADE STORAGE BAGS AND FOOD STORAGE CONTAINERS WHEN STORING UNCOVERED FOODS IN COOLERS AND FREEZERS(NO PLASTIC GROCERY BAGS).
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • CLEAN AND/OR PAINT EXTERIOR OF GREASE TRAP. PAINT OR REPLACE ALL RUSTY STORAGE RACKS. MUST REPLACE ALL FOOD STORAGE CONTAINERS THAT ARE NO LONGER EASILY CLEANABLE.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN AND SANITIZE THE FOLLOWING: INTERIORS AND EXTERIORS OF ALL COOLERS, FREEZERS, DEEP FRYERS, WOK COOKING STATIONS, STORAGE SHELVES AND RACKS, ALL SINKS, EXTERIORS OF ALL BULK FOOD STORAGE CONTAINERS, SIDES, AND LEGS AND WHEELS OF ALL EQUIPMENT THROUGHOUT FOOD PREP AREA.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • DETAIL CLEAN ALL FLOORS THROUGHOUT ALL AREAS 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 THROUGHOUT. CLEAN, PAINT AND/OR REPLCE ALL WALLS, DOORS AND CEILING TILES THROUGHOUT.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • NOTICED DIRTY MOP WATER IN MOP PAIL, MUST DISCARD WATER FROM BUCKET AND STOREMOPS UPRIGHT TO AIR DRY TO ELIMINATE PEST BREEDING.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • ALL WIPING CLOTHS USED IN PREP AREA MUST BE STORED IN CONTAINERS WITH SANITARY SOLUTION.
  3. Complaint

    10 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • PRE-COOKED BEEF FOUND AT 84.1 DEGREES ON TOP OF FOOD SITTING IN REFRIGERATED PREP TABLE AND PRE-COOKED CHICKEN AT 101 DEGREES SITTING IN FRYER BASKET ABOVE OIL IN DEEP FRYER. ALL COOKED AND PRE-COOKED FOODS MUST BE STORED AT 40 DEGREES OR BELOW WHEN BEING COOLED OR MUST BE HELD AT 140 DEGREES OR ABOVE HOT. PRODUCTS VOLUNTARILY DISCARDED. CRITICAL VIOLATION 7-38-005(A).
    • 9. WATER SOURCE: SAFE, HOT & COLD UNDER CITY PRESSURE
      • NO HOT RUNNING WATER AT START OF INSPECTION, WATER TEMPERATURE RECORDED AT 70 DEGREES, OPERATION HAS AN ELECTRIC HOT WATER TANK THAT HAS REGENERATED ONCE ALL OF THE HOT HAS BEEN USED. CRITICAL VIOLATION 7-38-030.
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • ALL BULK FOOD STORAGE CONTAINERS MUST BE LABELED. ALL COOKED AND/OR PREPARED FOODS STORED IN COOLERS MUST HAVE LABEL AND DATE WHEN PRODUCT(S) ARE HELD OVER 24 HOURS.
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • ALL SINGLE-SERVICE UTENSILS MUST BE STORED IN CLEAN CONTAINERS WITH HANDLES FACING UP OR OUT. MUST USE FOOD GRADE STORAGE BAGS AND FOOD STORAGE CONTAINERS WHEN STORING UNCOVERED FOODS IN COOLERS AND FREEZERS(NO PLASTIC GROCERY BAGS).
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • CLEAN AND/OR PAINT EXTERIOR OF GREASE TRAP. PAINT OR REPLACE ALL RUSTY STORAGE RACKS. MUST REPLACE ALL FOOD STORAGE CONTAINERS THAT ARE NO LONGER EASILY CLEANABLE.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN AND SANITIZE THE FOLLOWING: INTERIORS AND EXTERIORS OF ALL COOLERS, FREEZERS, DEEP FRYERS, WOK COOKING STATIONS, STORAGE SHELVES AND RACKS, ALL SINKS, EXTERIORS OF ALL BULK FOOD STORAGE CONTAINERS, SIDES, AND LEGS AND WHEELS OF ALL EQUIPMENT THROUGHOUT FOOD PREP AREA.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • DETAIL CLEAN ALL FLOORS THROUGHOUT ALL AREAS 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 THROUGHOUT. CLEAN, PAINT AND/OR REPALCE ALL WALLS, DOORS AND CEILING TILES THROUGHOUT.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • NOTICED DIRTY MOP WATER IN MOP PAIL, MUST DISCARD WATER FROM BUCKET AND STORE MOPS UPRIGHT TO AIR DRY TO ELIMINATE PEST BREEDING.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • ALL WIPING CLOTHS USED IN PREP AREA MUST BE STORED IN CONTAINERS WITH SANITARY SOLUTION.
  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
      • OBSERVED IMPROPER PEST CONTROL.EVIDENCE OF LIVE INSECTS.OBSERVED MORE THAN 30. LIVE GNATS BY GARBAGE CANS,REAR STORAGE TABLE,ETC.MUST CONTACT PEST CONTROL FOR TREATMENT.SERIOUS CITATION ISSUED
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO CERTIFIED MANAGER ON PREMISES WHEN POTENTIALLY HAZARDOUS FOODS PREPARED AND SERVED, RICE GRAVY,ETC.SERIOUS CITATION ISSUED
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INTERIOR /EXTERIOR OF ICE MACHINE NOT CLEANED,TOPS OF DRY STORAGE FOOD CONTAINERS,ETC. MUST CLEAN/MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • WALLS IN REAR,DISH AREA NOT CLEAN OF OLD FOOD.MUST CLEAN.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • OBSERVED CLEANING EQUIPMENT NOT MAINTAINED,MOP NOT PROPERLY STORED,INSIDE DIRTY MOP BUCKET.ALSO UNCLEAN WASTE CANS,AND NO LIDS ON CANS.MUST PROVDE LIDS,CLEAN OR REPLACE WASTE CANS.
  6. Canvass

    2 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INTERIOR PANEL OF ICE MACHINE NOT CLEAN,AND DRY STORAGE SHELVES,EXTERIOR OF DRY STORAGE BINS.MUST CLEAN/MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS UNDER STORAGE CRATES NOT CLEAN.MUST CLEAN/MAINTAIN.
  7. Short Form Complaint

    2 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INTERIOR OF ICE MACHINE NOT CLEAN.MUST CLEAN
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • BLUE WALL BEHIND DRY STORAGE BINS NOT CLEAN.MUST CLEAN DEBRIS
  8. Short Form Complaint

    1 infraction

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INTERIOR/EXTERIOR OF ICE MACHINE NOTCLEAN.MUST CLEAN.
  9. Complaint

    1 infraction

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • floor drain at 3-comp sink not clean.must clean
  10. Canvass

    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.DEBRIS ON FLOORS UNDER STORAGE CRATES IN WASHROOM,DRY FOOD STORAGE SHELVES. MUST CLEAN.
  11. Canvass

    5 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.OBSERVED RUSTY COOLER STORAGE RACKS INSTRUCTED TO REMOVE RUST
    • 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.NEED TO DEFROST AND CLEAN FRONT BOX FREEZER. CLEAN BULK CONTINERS. CLEAN HOOD AND FILTERS.
    • 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 UNDER REAR STORAGE BULK CONTAINERS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • Use dustless cleaning methods.OBSERVED FRONT CEILING VENTS (TWO) NOT CLEAN DUSTY INSTRUCTED TO CLEAN also clean wall and ceiling around vents
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities.CLEAN LIGHT SHIELDS FRONT UNDER HOOD.
  12. Canvass

    7 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • All cold food shall be stored at a temperature of 40F or less. All hot food shall be stored at a temperature of 140F or higher. FOUND 5 LARGE PANS OF COOKED CHICKEN IN WALK-IN COOLER AND ON PREP TABLE AT IMPROPER TEMPERATURES. TEMPERATURES RANGE FROM 61.8F TO 90.1F, ITEMS WERE DISCARDED AND DENATURED AN APPROX. WT. OF 30# VALUED AT $40.00 INSTRUCTED TO KEEP COLD FOODS 4OF OR LOWER AND HOT FOODS 140F OR HIGHER. CITATION #64201-15
    • 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.
    • 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 DETAIL CLEAN AND MAINTAIN THE FOLLOWING: INTERIOR/EXTERIOR OF BULK INGREDIENT CONTAINERS, TOP/BOTTOM OF PREP TABLES, RUBBER GASKETS ON FRONT PREP REACH-IN COOLERS AND INTERIOR OF ICE MACHINE.
    • 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 DETAIL CLEAN AND MAINTAIN FLOORS UNDER/AROUND ALL HEAVY EQUIPMENT, SINK AND IN ALL CORNERS.
    • 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 DETAIL CLEAN AND MAINTAIN WALLS IN REAR STORAGE AREA, AROUND SINKS AND COOKING EQUIPMENTS.
    • 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. MUST REPLACE BLOWN LIGHT BULBS IN PREP AREA.
    • 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. MUST PROVIDE CALIBRATED METAL STEM THERMOMETERS TO TAKE ACCURATE INTERNAL TEMPERATURES OF POTENTIALLY HAZARDOUS FOODS.