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SOO JUNG KOREAN RESTAURANT

5800 N LINCOLN AVE, CHICAGO, IL 60659 · Restaurant

Inspection summary

SOO JUNG KOREAN RESTAURANT has been inspected 4 times by Chicago Department of Public Health since June 24, 2011. The most recent inspection, on February 21, 2014, found no infractions.

2 of 4 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: Handwashing and staff hygiene, Food temperature control and Pests.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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.

  • 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 May 16, 2013. For example: HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA

  • 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 May 16, 2013. For example: REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

  • 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 once on June 24, 2011. For example: NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

  • 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 June 24, 2011. For example: DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED

  • 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 8 times across 2 separate inspections, most recently on May 16, 2013. For example: CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES

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.

4 inspections

  1. Canvass

    0 infractions

  2. Canvass

    9 infractions

    • 12. HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA
      • EXPOSED HAND SINK IN REAR PREP AREA NOT ACCESSIBLE. FOUND EXPOSED HAND SINK FAUCET COVERED WITH FOAM CUPS, INSIDE THE SINK A TALL PLASTIC GLASS WITH SIX CLEAN SPOONS IN IT, IN FRONT OF THE SINK WAS UNCOVERED FOOD, AND WHITE BUCKETS. UNABLE TO WASH HANDS, I REMOVED ITEMS AND INFORMATION GIVEN ON HAND WASHING. PREMISES WAS OPENED FOR BUSINESS AND PREPARING FOOD. CRITICAL VIOLATION: 7-38-030
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • OBSERVED FOOD STORED IN COOLERS AND FREEZER FOOD RAW AND COOKED STORED IN GROCERY PLASTIC BAGS,INSTRUCTED TO PROVIDE FOOD GRADE BAGS OR CONTAINERS WITH LIDS TO PRPPERLY STORE FOOD.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • REPLACE BROKEN RUBBER GASKET FROM INSIDE THE TWO REACH-IN DOOR COOLER. TAPE NO LONGER ABLE TO SEAL GASKET.FOUND FREEZER UNIT EXTREMELY WITH A LOT FOOD AND NOT ORGANIZED, INSTRUCTED TO ORGANIZE AND MAINTAIN.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN HOOD AND FILTER ABOVE THE COOKING EQUIPMENT. ACCUMULATION OF GREASE AND DUST.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN FLOOR UNDER THE COOKING EQUIPMENT,GREASE BUILD-UP.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • STAINED AND BUBBLED UP CEILING TILES IN THE DINING ROOM ABOVE TABLES INSTRUCTED TO REPLACE
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • BROKEN LIGHT SHIELD IN KITCHEN NEED TO BE REPLACED.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • DRAIN STOPPERS IS NEEDED IN BOTH THREE COMPARTMENT SINK
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • STEM THERMOMETER IS NEEDED ON PREMISES TO CHECK FOOD THEMPERATURE
  3. License Re-Inspection

    0 infractions

  4. License

    6 infractions

    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • NO PEST CONTROL LOG BOOK AVAILABLE. INSTRUCTED TO HAVE A PEST CONTROL LOG BOOK UNDER CERTIFIED PEST CONTROL COMPANY WITH RECENT REEIPT.
    • 24. DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED
      • SLOW DRAINING OF THE 3 COMPT SINK IN THE REAR KITCHEN. MUST REPAIR.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST INSTALL A SPLASH GUARD BY THE EXPOSED HAND SINK, IN THE FRONT AREA AND IN THE PREP AREA KITCHEN. GREASE TRAP BOX RUSTY, NOT MAINTAINED. MUST REMOVE RUST AND PAINT WITH NON TOXIC PAINT.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN THE INTERIOR BOTTOM SHELVE OF THE 3 DOOR COOLER AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST SEAL ALL THE GAP ON THE WALL BASE IN THE DINING AREA. MUST CLEAN IN DETAIL THE FLOOR BEHIND THE MACHINE BY THE HALLWAY. MUST REMOVE THE CARPET INSIDE THE DRY STORAGE ROOM. MAKE THE FLOOR SMOOTH EASILY CLEANABLE.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • STAINED CEILING TILES IN THE DINING AREA. MUST REPLACE. MUST CLEAN IN DETAIL THE PIPE/TUBE ON THE HOOD WITH GREASE AND DUST BUILT UP. FAN GUARD INSIDE THE 3 DOOR COOLER, RUSTED AND WITH DUST BUILT UP. MUST REMOVE RUST AND CLEAN IN DETAIL.MUST INSTALL COVING 4" INSIDE THE ROOM WITH THE WATER HEATER.

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